 |
|
Back to Virginia Restaurants, Virginia, VA smaller cities, VA small cities, All Cities.
Restaurant: Crystal City Courtyard by Marriott (The Grille)
Address: 2899 Jefferson Davis Hwy, Arlington, Virginia
Total inspections: 11
Last inspection: Sep 18, 2009
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|
- 4-101.19 - The cloths used under cutting boards are not nonabsorbent, and/or smooth. Recommend using rubber mats which are smooth, easily cleanable.
- 4-501.12 - Repeat The surfaces of the cutting board (cookline, by grill) is no longer effectively cleaned and sanitized.
- 4-602.11E - Surfaces of the tea urn nozzle are not clean.
- 4-602.13 - The nonfood-contact surfaces of the equipment in grilling area are not cleaned at a frequency necessary to preclude the accumulation of soil residues.
- 6-301.11 - Repeat A supply of hand cleaning liquid, powder, or bar soap is not provided at the bar handwashing sink.
- 6-301.12 - Repeat The handwashing sink at the bar is not provided with individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device.
|
September 18, 2009 | Routine | 0 | 6 | Details / Comments |
- 2-301.14 - Critical A food employee failed to wash his or her hands during food preparation when changing tasks. Employee washing dishes failed to wash hands after handling dirty dishes and before handling clean.
- 4-601.11A - Critical Repeat The slicer is not clean to sight and touch.
- 6-501.111C - Critical Small flies were observed in dining room of the establishment.
|
June 26, 2009 | Critical Procedures | 3 | 0 | Details / Comments |
- 2-301.14 - Critical A food employee failed to wash his or her hands before donning gloves for working with food.
- 3-304.11 - Critical (CORRECTED DURING INSPECTION):The handles of the scoops for bulk flour, sugar, and cornmeal was observed touching the product.
- 3-305.11 - A box of fries was observed stored on the floor in the Arctic walk-in freezer.
- 3-501.14A - Critical (CORRECTED DURING INSPECTION):A large vat of onion soup (47F after a day) was not cooled within 2 hours from 57°C (135°F) to 21°C (70°F); and/or within a total of 6 hours from 57°C (135°F) to 5°C (41°F) or less.>>Soup was discarded.
- 3-501.16A2 - Critical Repeat The following foods observed cold holding at the improper temperature:1. Grilled chicken breast at 44F (Duracool--WIC)2. Boiled eggs at 44F (Duracool--WIC)3. Half & Half at 48F (in wait station area, in bucket, shore sides w/ ice)
- 3-603.11 - Critical Repeat 1. No Consumer Advisory exist for the dinner menu which serves Burgers and Filet Mignon.2. The eggs served during breakfast is missing an icon (*) that links the item to the Consumer Advisory (the Courtyard breakfast and All American breakfast---both have eggs any style).Note: Food establishment uses pasteurized eggs for omelettes but also has raw shelled eggs (not pasteurized) for service.
- 4-202.16 - Repeat The nonfood-contact surface of the milk crates (in the freezer and cooler) is not free of unnecessary ledges, projections, and crevices, and/or designed and constructed to be easily cleanable or maintained.
- 4-501.12 - The surfaces of the prep top cutting board (cookline, by grill) is no longer effectively cleaned and sanitized.
- 4-601.11A - Critical Repeat The food slicer is not clean to sight and touch.
- 4-602.11E - Repeat The inside of the Haagen-Dagz ice-cream chest was observed in need of cleaning and defrosting.
- 6-301.11 - Repeat A supply of hand cleaning liquid, powder, or bar soap is not provided at the bar handsink.
- 6-301.12 - Repeat The bar handsink is not provided with individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device.
- 6-301.14 - (CORRECTED DURING INSPECTION):A sign or poster that notifies food employees to wash their hands is not provided at the bar handsink.
- 6-501.12 - The floors around/sides of the fryers are in need of cleaning.
- 9.2-3.3 - Critical The food establishment is not under the immediate control of a Northern Virginia certified food manager.
|
January 16, 2009 | Routine | 7 | 8 | Details / Comments |
- 2-102.11C - Critical The person in charge did not demonstrate their knowledge of the big five food born illnesses (salmonella, e-coli, shigella, hepatitis A, and noro virus) and the symptoms associated with the diseases that are transmissible through food.
- 3-304.11 - Critical Ice machine is leaking from inside the reservoir area and water is going into ice storage section of machine and contaminating clean ice.
- 3-603.11 - Critical Repeat The food establishment serves or sells raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, and the permit holder does not inform consumers of the significantly increased risk consuming such foods by way of a disclosure and reminder (asterisking the food to the disclosure) using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- 4-601.11A - Critical Repeat The slicer and the blenders in the kitchen are not clean to sight and touch.
|
September 02, 2008 | Critical Procedures | 4 | 0 | Details / Comments |
- 3-202.15 - Critical A large can of refried beans was observed severely dented on the bottom seem.
- 3-304.12 - Repeat (CORRECTED DURING INSPECTION): Food preparation and dispensing utensils are improperly stored.>>The handle of the flour scoop was embedded in the bulk flour.
- 3-501.16A2 - Critical Repeat The following foods were observed cold holding at the improper temperature:1. Cream cheese at 58F2. Whole milk at 47F
- 3-603.11 - Critical The egg menu that is served during breakfast does not have consumer advisory printed on it for the;1. Courtyard buffet (eggs any style)2. All American buffet (eggs any style)
- 4-202.16 - The nonfood-contact surface of the milk crates is not free of unnecessary ledges, projections, and crevices, and/or designed and constructed to be easily cleanable or maintained.
- 4-602.11E - The interior surface of the ice cream chest was observed in need of defrosting and cleaning (the bottom of the chest has an accumulation of food debris).
- 4-901.11 - Metal containers and pans were observed stacked wet after being washed and sanitized.
- 6-301.11 - A supply of hand cleaning liquid, powder, or bar soap is not provided at the bar handsink..
- 6-301.12 - Repeat There was no hand drying provisions observed at the bar handsink.
- 6-501.12 - Repeat The following areas were noted in need of cleaning:1. The caulking about the warewashing table area (observed with mold and mildew)2. The floor and corners of the coffee / service area
|
April 18, 2008 | Routine | 3 | 7 | Details / Comments |
- 3-501.14A - Critical Diced cooked chicken strips were not cooled within 2 hours from 57°C (135°F) to 21°C (70°F); and/or within a total of 6 hours from 57°C (135°F) to 5°C (41°F) or less.
- 3-501.16A1 - Corrected During Inspection Critical The pork sausage link was observed hot holding at the improper temperature of 118F.
- 3-501.16A2 - Critical The following foods were observed cold holding at the improper temperature:1. Diced ham (cooked) 44F in the Victory 2-dr refrigerator2. Eggs (shelled) 44F in the Victory 2-dr refrigerator3. Diced tomatoes at 44F in the Duracool walk-in cooler
- 4-601.11A - Critical The following utensils were observed soiled to sight and touch: 1. The meat slicer
|
November 30, 2007 | Critical Procedures | 4 | 0 | Details / Comments |
- 3-304.12 - Utensils improperly stored during pauses in food preparation or dispensing of food (sugar scoop found laying in the product).
- 4-101.111 - The nonfood contact surface of the cloths used under the cutting boards to stopp them from sliding are not corrosion resistant, nonabsorbent, and/or smooth.
- 4-202.11 - Critical The food contact surface of a blender lid is not free of breaks, open seams, cracks, chips, inclusions, pits and/or similar imperfections.
- 5-205.15B - The bar 3-part sink faucet fixture was noted damaged and/or in poor repair.
- 5-205.15B - Plumbing connections under the kitchen 3-part sink and the bar dump sink piping are leaking.
- 5-501.115 - Repeat 1. Trash and litter were observed adjacent to the refuse container outside the facility.2. Old "Good Humor" freezer at the loading dock is awaiting to be removed.
- 6-301.11 - Soap was not provided at the handwashing facility in the cook-line handsink (soap not coming out of the dispenser).
- 6-301.12 - No disposable towels were provided at the hand washing facility in the bar.
- 6-403.11 - Employee coat and purse was observed stored on the omelette station shelving on top of glasses.
- 6-501.11 - The wall around the omelette station handsink drain pipe is not sealed.
- 6-501.12 - 1. The floors/mats in the dishwashing area and bar were noted in need of cleaning.2. The caulking behind the dish sprayer was noted in need of cleaning.
- 7-102.11 - Critical A chemical spray bottle at the omelette station shelving is not properly labeled.
- 7-201.11 - Corrected During Inspection Critical A chemical spray bottle was found stored at the omelette station shelving above glasses, not properly separated to prevent the contamination of food, equipment, utensils, linens or single service items.
|
February 02, 2007 | Routine | 3 | 9 | Details / Comments |
- 3-301.11 - Critical The scoop handle was lying in the flour storage bin.
- 3-304.14 - Wiping cloths improperly stored between use along the cook line grill.
- 3-305.11 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. Boxed crackers stored on the floor next to the walk in refrigerator and frozen beef stored on the floor in the walk in freezer.
- 4-101.11 - The milk crates used to elevate the pickle bucket in the walk in refrigerator is not finished to have a smooth, easily cleanable surface.
- 4-501.11 - The warewashing machine is leaking and the 2- door counter refrigerator is broken.
- 4-903.11 - Dinner napkins and paper cups were found not stored 6 inches above the floor in the kitchen.
- 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility.
|
July 31, 2006 | Routine | 1 | 6 | Details / Comments |
- 3-305.11 - Repeat Potatoes and onions stored on the floor in the kitchen and milk was stored on the floor in the walk-in refrigerator.
- 3-305.12 - Food storage in dressing rooms.
- 3-501.16A2 - Critical Breakfast sausage cold holding at 44.7.
- 4-101.111 - Repeat The emergency cold holding unit is elevated onto wood. Cardboard is used to line the floor by the dishwashing machine.
- 4-903.11 - Clean plates were observed stored with the food contact surface facing upward throughout he kitchen area.
- 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. The waffle station does not have a handwashing sign.
- 6-303.11 - Repeat Inadequate light was noted in the area before the kitchen. One of the light bulbs was out.
|
February 10, 2006 | Routine | 1 | 6 | Details / Comments |
- 4-101.111 - Tin foil was observed lining the shelf under the grill.
- 4-501.11 - The drain line for the soda gun is missing.
- 4-501.12 - The cutting board(s) along the grill are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
- 5-501.113 - Outside cardboard refuse container was uncovered.
- 5-501.115 - Some heavy grease was observed adjacent to the refuse container outside the facility.
- 6-201.11 - The wall behind the cooking equipment and the hand sink at the omelette station is not designed, constructed, or installed so that they are smooth and easily cleanable.
- 6-301.11 - Soap was not provided at the handwashing facility in the omelet station.
- 6-301.12 - No disposable towels were provided at the hand washing facility in the omelet station.
- 6-303.11 - Inadequate light was noted at the omelet station.
- 6-501.114 - The facility is storing unnecessary items to the operation or maintenance of the establishment (unused refrigerator at the coffee station)..
|
November 01, 2005 | Routine | 0 | 10 | Details / Comments |
- 4-101.111 - Tin foil was observed lining the shelf under the grill.
- 4-501.11 - The drain line for the soda gun is missing.
- 4-501.12 - The cutting board(s) along the grill are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
- 5-501.113 - Outside cardboard refuse container was uncovered.
- 5-501.115 - Some heavy grease was observed adjacent to the refuse container outside the facility.
- 6-201.11 - The wall behind the cooking equipment and the hand sink at the omelette station is not designed, constructed, or installed so that they are smooth and easily cleanable.
- 6-301.11 - Soap was not provided at the handwashing facility in the omelet station.
- 6-301.12 - No disposable towels were provided at the hand washing facility in the omelet station.
- 6-303.11 - Inadequate light was noted at the omelet station.
- 6-501.114 - The facility is storing unnecessary items to the operation or maintenance of the establishment (unused refrigerator at the coffee station)..
|
November 01, 2005 | Routine | 0 | 10 | Details / Comments |
September 18, 2009 (Routine)
Violations: - 4-101.19 - The cloths used under cutting boards are not nonabsorbent, and/or smooth. Recommend using rubber mats which are smooth, easily cleanable.
Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that requires frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Nonfood-contact surfaces of equipment routinely exposed to splash or food debris are required to be constructed of nonabsorbent materials to facilitate cleaning. Equipment that is easily cleaned minimizes the presence of pathogenic organisms, moisture, and debris and deters the attraction of rodents and insects.
- 4-501.12 - Repeat The surfaces of the cutting board (cookline, by grill) is no longer effectively cleaned and sanitized.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces.
- 4-602.11E - Surfaces of the tea urn nozzle are not clean.
Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not potentially hazardous (time/temperature control for safety food) shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and consumer self-service utensils such as tongs, scoops, or ladles; (3) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and (4) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Surfaces of utensils and equipment contacting food that is not potentially hazardous (time/temperature control for safety food) such as iced tea dispensers, carbonated beverage dispenser nozzles, beverage dispensing circuits or lines, water vending equipment, coffee bean grinders, ice makers, and ice bins must be cleaned on a routine basis to prevent the development of slime, mold, or soil residues that may contribute to an accumulation of microorganisms. Some equipment manufacturers and industry associations, e.g., within the tea industry, develop guidelines for regular cleaning and sanitizing of equipment. If the manufacturer does not provide cleaning specifications for food-contact surfaces of equipment that are not readily visible, the person in charge should develop a cleaning regimen that is based on the soil that may accumulate in those particular items of equipment.
- 4-602.13 - The nonfood-contact surfaces of the equipment in grilling area are not cleaned at a frequency necessary to preclude the accumulation of soil residues.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests.
- 6-301.11 - Repeat A supply of hand cleaning liquid, powder, or bar soap is not provided at the bar handwashing sink.
Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
- 6-301.12 - Repeat The handwashing sink at the bar is not provided with individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device.
Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device.
June 26, 2009 (Critical Procedures)
Violations: - 2-301.14 - Critical A food employee failed to wash his or her hands during food preparation when changing tasks. Employee washing dishes failed to wash hands after handling dirty dishes and before handling clean.
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
- 4-601.11A - Critical Repeat The slicer is not clean to sight and touch.
Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- 6-501.111C - Critical Small flies were observed in dining room of the establishment.
The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods, if pests are found, such as trapping devices or other means of pest control as specified under sections 7-202.12, 7-206.12, and 7-206.13. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
January 16, 2009 (Routine)
Violations: - 2-301.14 - Critical A food employee failed to wash his or her hands before donning gloves for working with food.
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
- 3-304.11 - Critical (CORRECTED DURING INSPECTION):The handles of the scoops for bulk flour, sugar, and cornmeal was observed touching the product.
Food shall only contact surfaces of: (A) Equipment and utensils that are cleaned as specified under Part 4-6 of this Code and sanitized as specified under Part 4-7 of this Code; or (B) Single-service and single-use articles. Pathogens can be transferred to food from utensils that have been stored on surfaces which have not been cleaned and sanitized. They may also be passed on by consumers or employees directly, or indirectly from used tableware or food containers. Some pathogenic microorganisms survive outside the body for considerable periods of time. Food that comes into contact directly or indirectly with surfaces that are not clean and sanitized is liable to such contamination. The handles of utensils, even if manipulated with gloved hands, are particularly susceptible to contamination.
- 3-305.11 - A box of fries was observed stored on the floor in the Arctic walk-in freezer.
Food shall be protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling equipment as specified under section 4-104.122. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on the floor that is clean and not exposed to floor moisture. Pathogens can contaminate and/or grow in food that is not stored properly. Drips of condensate and drafts of unfiltered air can be sources of microbial contamination for stored food. Shoes carry contamination onto the floors of food preparation and storage areas. Even trace amounts of refuse or wastes in rooms used as toilets or for dressing, storing garbage or implements, or housing machinery can become sources of food contamination. Moist conditions in storage areas promote microbial growth.
- 3-501.14A - Critical (CORRECTED DURING INSPECTION):A large vat of onion soup (47F after a day) was not cooled within 2 hours from 57°C (135°F) to 21°C (70°F); and/or within a total of 6 hours from 57°C (135°F) to 5°C (41°F) or less.>>Soup was discarded.
Cooked potentially hazardous food (time/temperature control for safety food) shall be cooled: (1) Within 2 hours from 57°C (135°F) to 21°C (70°F); and (2) Within a total of 6 hours from 57°C (135°F) to 5°C (41°F) or less. Safe cooling requires removing heat from food quickly enough to prevent microbial growth. Excessive time for cooling of potentially hazardous foods (time/temperature control for safety foods) has been consistently identified as one of the leading contributing factors to foodborne illness. During slow cooling, potentially hazardous foods (time/temperature control for safety foods) are subject to growth of a variety of pathogenic microorganisms. A longer time near ideal bacterial incubation temperatures, 21°C - 52°C (70°F - 125°F), is to be avoided. If the food is not cooled in accordance with this Code requirement, pathogens may grow to sufficient numbers to cause foodborne illness.
- 3-501.16A2 - Critical Repeat The following foods observed cold holding at the improper temperature:1. Grilled chicken breast at 44F (Duracool--WIC)2. Boiled eggs at 44F (Duracool--WIC)3. Half & Half at 48F (in wait station area, in bucket, shore sides w/ ice)
Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- 3-603.11 - Critical Repeat 1. No Consumer Advisory exist for the dinner menu which serves Burgers and Filet Mignon.2. The eggs served during breakfast is missing an icon (*) that links the item to the Consumer Advisory (the Courtyard breakfast and All American breakfast---both have eggs any style).Note: Food establishment uses pasteurized eggs for omelettes but also has raw shelled eggs (not pasteurized) for service.
The permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (B) Disclosure shall include: (1) A description of the animal-derived foods, such as "oysters on the half shell (raw oysters)," "raw-egg Caesar salad," and "hamburgers (can be cooked to order);" or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. (C) Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request; (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or (3) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
- 4-202.16 - Repeat The nonfood-contact surface of the milk crates (in the freezer and cooler) is not free of unnecessary ledges, projections, and crevices, and/or designed and constructed to be easily cleanable or maintained.
Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Hard-to-clean areas could result in the attraction and harborage of insects and rodents and allow the growth of foodborne pathogenic microorganisms. Well-designed equipment enhances the ability to keep nonfood-contact surfaces clean.
- 4-501.12 - The surfaces of the prep top cutting board (cookline, by grill) is no longer effectively cleaned and sanitized.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces.
- 4-601.11A - Critical Repeat The food slicer is not clean to sight and touch.
Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- 4-602.11E - Repeat The inside of the Haagen-Dagz ice-cream chest was observed in need of cleaning and defrosting.
Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not potentially hazardous (time/temperature control for safety food) shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and consumer self-service utensils such as tongs, scoops, or ladles; (3) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and (4) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Surfaces of utensils and equipment contacting food that is not potentially hazardous (time/temperature control for safety food) such as iced tea dispensers, carbonated beverage dispenser nozzles, beverage dispensing circuits or lines, water vending equipment, coffee bean grinders, ice makers, and ice bins must be cleaned on a routine basis to prevent the development of slime, mold, or soil residues that may contribute to an accumulation of microorganisms. Some equipment manufacturers and industry associations, e.g., within the tea industry, develop guidelines for regular cleaning and sanitizing of equipment. If the manufacturer does not provide cleaning specifications for food-contact surfaces of equipment that are not readily visible, the person in charge should develop a cleaning regimen that is based on the soil that may accumulate in those particular items of equipment.
- 6-301.11 - Repeat A supply of hand cleaning liquid, powder, or bar soap is not provided at the bar handsink.
Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- 6-301.12 - Repeat The bar handsink is not provided with individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device.
Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device. Provisions must be provided for hand drying so that employees will not dry their hands on their clothing or other unclean materials.
- 6-301.14 - (CORRECTED DURING INSPECTION):A sign or poster that notifies food employees to wash their hands is not provided at the bar handsink.
A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
- 6-501.12 - The floors around/sides of the fryers are in need of cleaning.
Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- 9.2-3.3 - Critical The food establishment is not under the immediate control of a Northern Virginia certified food manager.
It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager; provided, that a limited food establishment shall not be in violation of this subsection if it is under the immediate control of a limited Northern Virginia certified food manager. Temporary food establishments shall not be required to be under the immediate control of a Northern Virginia certified food manager or a limited Northern Virginia certified food manager.
Comments:
Place a thermometer in your ice-cream chest freezer
Thermolabel turned black, attached to typed report to be filed
A Certified Food Manager (CFM) must be at the location at time of prepping and serving food (hours of operation)
Big Five foodborne illnesses, health notice, food allergen, and hotel packet info reviewed and left with manager to post for employees to read (English and Spanish)
September 02, 2008 (Critical Procedures)
Violations: - 2-102.11C - Critical The person in charge did not demonstrate their knowledge of the big five food born illnesses (salmonella, e-coli, shigella, hepatitis A, and noro virus) and the symptoms associated with the diseases that are transmissible through food.
Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include describing the symptoms associated with the diseases that are transmissible through food.
- 3-304.11 - Critical Ice machine is leaking from inside the reservoir area and water is going into ice storage section of machine and contaminating clean ice.
Food shall only contact surfaces of: (A) Equipment and utensils that are cleaned as specified under Part 4-6 of this Code and sanitized as specified under Part 4-7 of this Code; or (B) Single-service and single-use articles. Pathogens can be transferred to food from utensils that have been stored on surfaces which have not been cleaned and sanitized. They may also be passed on by consumers or employees directly, or indirectly from used tableware or food containers. Some pathogenic microorganisms survive outside the body for considerable periods of time. Food that comes into contact directly or indirectly with surfaces that are not clean and sanitized is liable to such contamination. The handles of utensils, even if manipulated with gloved hands, are particularly susceptible to contamination.
- 3-603.11 - Critical Repeat The food establishment serves or sells raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, and the permit holder does not inform consumers of the significantly increased risk consuming such foods by way of a disclosure and reminder (asterisking the food to the disclosure) using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
Except food establishments that serve a highly susceptible population or have received a variance from our department, if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (B) Disclosure shall include: (1) A description of the animal-derived foods, such as "oysters on the half shell (raw oysters)," "raw-egg Caesar salad," and "hamburgers (can be cooked to order);" or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. (C) Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request; (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or (3) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. At issue is the role of government agencies, the regulated industry, and others in providing notice to consumers that animal-derived foods that are not subjected to adequate heat treatment pose a risk because they may contain biological agents that cause foodborne disease.
- 4-601.11A - Critical Repeat The slicer and the blenders in the kitchen are not clean to sight and touch.
Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
April 18, 2008 (Routine)
Violations: - 3-202.15 - Critical A large can of refried beans was observed severely dented on the bottom seem.
Food packages shall be in good condition and protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
- 3-304.12 - Repeat (CORRECTED DURING INSPECTION): Food preparation and dispensing utensils are improperly stored.>>The handle of the flour scoop was embedded in the bulk flour.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container; (B) In food that is not potentially hazardous (time/temperature control for safety food) with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (C) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (D) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; (E) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous (time/temperature control for safety food); or (F) In a container of water if the water is maintained at a temperature of at least 57°C (135°F) and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7).
- 3-501.16A2 - Critical Repeat The following foods were observed cold holding at the improper temperature:1. Cream cheese at 58F2. Whole milk at 47F
Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- 3-603.11 - Critical The egg menu that is served during breakfast does not have consumer advisory printed on it for the;1. Courtyard buffet (eggs any style)2. All American buffet (eggs any style)
Except food establishments that serve a highly susceptible population or have received a variance from our department, if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (B) Disclosure shall include: (1) A description of the animal-derived foods, such as "oysters on the half shell (raw oysters)," "raw-egg Caesar salad," and "hamburgers (can be cooked to order);" or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. (C) Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request; (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or (3) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. At issue is the role of government agencies, the regulated industry, and others in providing notice to consumers that animal-derived foods that are not subjected to adequate heat treatment pose a risk because they may contain biological agents that cause foodborne disease.
- 4-202.16 - The nonfood-contact surface of the milk crates is not free of unnecessary ledges, projections, and crevices, and/or designed and constructed to be easily cleanable or maintained.
Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Hard-to-clean areas could result in the attraction and harborage of insects and rodents and allow the growth of foodborne pathogenic microorganisms. Well-designed equipment enhances the ability to keep nonfood-contact surfaces clean.
- 4-602.11E - The interior surface of the ice cream chest was observed in need of defrosting and cleaning (the bottom of the chest has an accumulation of food debris).
Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not potentially hazardous (time/temperature control for safety food) shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and consumer self-service utensils such as tongs, scoops, or ladles; (3) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and (4) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Surfaces of utensils and equipment contacting food that is not potentially hazardous (time/temperature control for safety food) such as iced tea dispensers, carbonated beverage dispenser nozzles, beverage dispensing circuits or lines, water vending equipment, coffee bean grinders, ice makers, and ice bins must be cleaned on a routine basis to prevent the development of slime, mold, or soil residues that may contribute to an accumulation of microorganisms. Some equipment manufacturers and industry associations, e.g., within the tea industry, develop guidelines for regular cleaning and sanitizing of equipment. If the manufacturer does not provide cleaning specifications for food-contact surfaces of equipment that are not readily visible, the person in charge should develop a cleaning regimen that is based on the soil that may accumulate in those particular items of equipment.
- 4-901.11 - Metal containers and pans were observed stacked wet after being washed and sanitized.
After cleaning and sanitizing, equipment and utensils: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions), before contact with food; and (B) May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Items must be allowed to drain and to air-dry before being stacked or stored. Stacking wet items such as pans prevents them from drying and may allow an environment where microorganisms can begin to grow. Cloth drying of equipment and utensils is prohibited to prevent the possible transfer of microorganisms to equipment or utensils.
- 6-301.11 - A supply of hand cleaning liquid, powder, or bar soap is not provided at the bar handsink..
Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- 6-301.12 - Repeat There was no hand drying provisions observed at the bar handsink.
Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device. Provisions must be provided for hand drying so that employees will not dry their hands on their clothing or other unclean materials.
- 6-501.12 - Repeat The following areas were noted in need of cleaning:1. The caulking about the warewashing table area (observed with mold and mildew)2. The floor and corners of the coffee / service area
Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Comments:
Thermolabel turned black and will be attached to report to be filed.
November 30, 2007 (Critical Procedures)
Violations: - 3-501.14A - Critical Diced cooked chicken strips were not cooled within 2 hours from 57°C (135°F) to 21°C (70°F); and/or within a total of 6 hours from 57°C (135°F) to 5°C (41°F) or less.
Cooked potentially hazardous food (time/temperature control for safety food) shall be cooled: (1) Within 2 hours from 57°C (135°F) to 21°C (70°F); and (2) Within a total of 6 hours from 57°C (135°F) to 5°C (41°F) or less.
- 3-501.16A1 - Corrected During Inspection Critical The pork sausage link was observed hot holding at the improper temperature of 118F.
Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 57°C (135°F) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54°C (130°F) or above to limit bacterial growth and/or toxin production.
- 3-501.16A2 - Critical The following foods were observed cold holding at the improper temperature:1. Diced ham (cooked) 44F in the Victory 2-dr refrigerator2. Eggs (shelled) 44F in the Victory 2-dr refrigerator3. Diced tomatoes at 44F in the Duracool walk-in cooler
Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less to limit bacterial growth and/or toxin production.
- 4-601.11A - Critical The following utensils were observed soiled to sight and touch: 1. The meat slicer
Clean and sanitize these surfaces for food contact.
Comments:
(G) Butter 41F
Cold holding (on ice): Diced tomatoes 41F / Diced cooked ham 41F / Sliced honey dew melon 41F
Hot holding: Seasoned cooked potatoes 139F / Yellow rice 173F
Hot buffet line: Scrambled eggs 164F / Corned beef hash 136F / Sausage links** 118F
This is a Critical Procedure Inspection where the emphasis is on those risk factors that most directly affects the safe and sanitary preparation and service of food. Other less critical items, if observed, are not mentioned in this report but are brought to the food manager's attention for correction.
February 02, 2007 (Routine)
Violations: - 3-304.12 - Utensils improperly stored during pauses in food preparation or dispensing of food (sugar scoop found laying in the product).
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) Except as specified under paragraph (B) of this section, in the food with their handles above the top of the food and the container; (B) In food that is not potentially hazardous (time/temperature control for safety food) with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (C) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under sections 4-602.11 and 4-702.11; (D) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; (E) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous (time/temperature control for safety food); or (F) In a container of water if the water is maintained at a temperature of at least 57°C ( 135°F) and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7).
- 4-101.111 - The nonfood contact surface of the cloths used under the cutting boards to stopp them from sliding are not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- 4-202.11 - Critical The food contact surface of a blender lid is not free of breaks, open seams, cracks, chips, inclusions, pits and/or similar imperfections.
Repair or replace the blender lid to provide a food contact surface that is a.)smooth b.)free of breaks, open seams, crack, and chips c.)free of sharp internal angles, corners, and crevices d.)finished to have smooth welds and joints e.)and is accessible for cleaning without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of hand-held tools.
- 5-205.15B - The bar 3-part sink faucet fixture was noted damaged and/or in poor repair.
Repair the plumbing fixtures so that they are in good operating condition.
- 5-205.15B - Plumbing connections under the kitchen 3-part sink and the bar dump sink piping are leaking.
Plumbing systems and components shall be maintained in good repair.
- 5-501.115 - Repeat 1. Trash and litter were observed adjacent to the refuse container outside the facility.2. Old "Good Humor" freezer at the loading dock is awaiting to be removed.
The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- 6-301.11 - Soap was not provided at the handwashing facility in the cook-line handsink (soap not coming out of the dispenser).
Hand soap must be provided at all handwashing facilities to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- 6-301.12 - No disposable towels were provided at the hand washing facility in the bar.
Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.
- 6-403.11 - Employee coat and purse was observed stored on the omelette station shelving on top of glasses.
Use lockers or other suitable facilities so that food, equipment, single-service and single-use articles are protected from contamination.
- 6-501.11 - The wall around the omelette station handsink drain pipe is not sealed.
Seal the wall around the drain pipe.
- 6-501.12 - 1. The floors/mats in the dishwashing area and bar were noted in need of cleaning.2. The caulking behind the dish sprayer was noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- 7-102.11 - Critical A chemical spray bottle at the omelette station shelving is not properly labeled.
Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- 7-201.11 - Corrected During Inspection Critical A chemical spray bottle was found stored at the omelette station shelving above glasses, not properly separated to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
Comments:
Post 2007 Licenses for the public.
July 31, 2006 (Routine)
Violations: - 3-301.11 - Critical The scoop handle was lying in the flour storage bin.
Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.
- 3-304.14 - Wiping cloths improperly stored between use along the cook line grill.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
- 3-305.11 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. Boxed crackers stored on the floor next to the walk in refrigerator and frozen beef stored on the floor in the walk in freezer.
Elevate food storage onto approved shelving with minimum 6" legs or casters.
- 4-101.11 - The milk crates used to elevate the pickle bucket in the walk in refrigerator is not finished to have a smooth, easily cleanable surface.
Repair or replace the milk crate so that it is finished to have a smooth, easily cleanable surface.
- 4-501.11 - The warewashing machine is leaking and the 2- door counter refrigerator is broken.
Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
- 4-903.11 - Dinner napkins and paper cups were found not stored 6 inches above the floor in the kitchen.
Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
- 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility.
The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
February 10, 2006 (Routine)
Violations: - 3-305.11 - Repeat Potatoes and onions stored on the floor in the kitchen and milk was stored on the floor in the walk-in refrigerator.
Elevate food storage onto approved shelving with minimum 6" legs or casters.
- 3-305.12 - Food storage in dressing rooms.
Cease food storage in dressing rooms.
- 3-501.16A2 - Critical Breakfast sausage cold holding at 44.7.
Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- 4-101.111 - Repeat The emergency cold holding unit is elevated onto wood. Cardboard is used to line the floor by the dishwashing machine.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- 4-903.11 - Clean plates were observed stored with the food contact surface facing upward throughout he kitchen area.
Store equipment and utensils covered or inverted to prevent contamination while in storage.
- 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. The waffle station does not have a handwashing sign.
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- 6-303.11 - Repeat Inadequate light was noted in the area before the kitchen. One of the light bulbs was out.
Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
Comments:
The person in charge knew how to calibrate his thermometer, the ideal concentration for using quaternary ammonia as a sanitizer and the proper temperatures for storage.
November 01, 2005 (Routine)
Violations: - 4-101.111 - Tin foil was observed lining the shelf under the grill.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- 4-501.11 - The drain line for the soda gun is missing.
Repair or replace the drain line in accordance with the manufacturer's specifications.
- 4-501.12 - The cutting board(s) along the grill are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
- 5-501.113 - Outside cardboard refuse container was uncovered.
Cover all waste containers when not in continuous use.
- 5-501.115 - Some heavy grease was observed adjacent to the refuse container outside the facility.
The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- 6-201.11 - The wall behind the cooking equipment and the hand sink at the omelette station is not designed, constructed, or installed so that they are smooth and easily cleanable.
The floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed and installed so that they are smooth and easily cleanable.
- 6-301.11 - Soap was not provided at the handwashing facility in the omelet station.
Hand soap must be provided at all handwashing facilities to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- 6-301.12 - No disposable towels were provided at the hand washing facility in the omelet station.
Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.
- 6-303.11 - Inadequate light was noted at the omelet station.
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- 6-501.114 - The facility is storing unnecessary items to the operation or maintenance of the establishment (unused refrigerator at the coffee station)..
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
November 01, 2005 (Routine)
Violations: - 4-101.111 - Tin foil was observed lining the shelf under the grill.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- 4-501.11 - The drain line for the soda gun is missing.
Repair or replace the drain line in accordance with the manufacturer's specifications.
- 4-501.12 - The cutting board(s) along the grill are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
- 5-501.113 - Outside cardboard refuse container was uncovered.
Cover all waste containers when not in continuous use.
- 5-501.115 - Some heavy grease was observed adjacent to the refuse container outside the facility.
The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- 6-201.11 - The wall behind the cooking equipment and the hand sink at the omelette station is not designed, constructed, or installed so that they are smooth and easily cleanable.
The floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed and installed so that they are smooth and easily cleanable.
- 6-301.11 - Soap was not provided at the handwashing facility in the omelet station.
Hand soap must be provided at all handwashing facilities to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- 6-301.12 - No disposable towels were provided at the hand washing facility in the omelet station.
Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.
- 6-303.11 - Inadequate light was noted at the omelet station.
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- 6-501.114 - The facility is storing unnecessary items to the operation or maintenance of the establishment (unused refrigerator at the coffee station)..
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
|
Back to the top
Create your own business profile on city-data.com. It's completely free!
| Business Search - 14 Million verified businesses
|
Back to Virginia Restaurants, Virginia, VA smaller cities, VA small cities, All Cities.
Based on public records. Inadvertent errors are possible.
City-Data.com does not guarantee the accuracy or timeliness of any information on this site. Use at your own risk.
Some parts © 2013 Advameg, Inc.
|
 |
Restaurant representatives - add corrected or new information about Crystal City Courtyard by Marriott (The Grille), 2899 Jefferson Davis Hwy, Arlington, VA »