Greendale Golf Course, 6700 Telegraph Rd, Alexandria, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Greendale Golf Course
Address: 6700 Telegraph Rd, Alexandria, Virginia
Total inspections: 13
Last inspection: Feb 20, 2009

Restaurant representatives - add corrected or new information about Greendale Golf Course, 6700 Telegraph Rd, Alexandria, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

No violation noted during this evaluation. February 20, 2009Critical Procedures00Details / Comments
  • 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: iN THE REACH IN REFRIGERATOR OBSERVED RAW BEEF PATTY OVER FULLY COOKED BACON
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. Left a few test strips and a guide with the CFM, until the test strip kit can be found. If not found, obtain test strips for chlorine sanitizer.
  • 6-501.11 - Observed that the COVE MOULDING NEAR THE REACH IN FREEZER IS SEPARATING FROM THE WALL AND is not maintained in good repair.
  • 7-202.12(C) - Corrected During Inspection Critical Pesticides are not being applied by a certified applicator. Observed a can of raid near the handsink.
November 16, 2007Routine22Details / Comments
3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: In the reach in freezer in the dry storage area, observed raw hamburger over American cheese.May 21, 2007Routine10Details / Comments
  • 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the reach in freezer observed uncovered sausage and hamburger.
  • 3-501.17(B) - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed hotdogs in the refrigeration unit was not properly dated for disposition after opening. Note: The CFM was datemarking with an opening date, but not an expiration date.
December 20, 2006Routine20Details / Comments
4-703.11C - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.June 08, 2006Critical Procedures10Details / Comments
4-703.11C - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.June 08, 2006Critical Procedures10Details / Comments
  • 43.1-1-5F - Repeat The following item is intended for household use only and are not approved for use in a commercial food establishment: Hamilton Beach toaster.
  • 43.1-3-3A - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
  • 6-303.11B - Repeat Inadequate lighting was noted in the outside reach-in freezer.
  • 6-501.12A - Floor and wall under equipment noted in need of cleaning.
November 28, 2005Routine13Details / Comments
  • 43.1-1-5F - Repeat The following item is intended for household use only and are not approved for use in a commercial food establishment: Hamilton Beach toaster.
  • 43.1-3-3A - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
  • 6-303.11B - Repeat Inadequate lighting was noted in the outside reach-in freezer.
  • 6-501.12A - Floor and wall under equipment noted in need of cleaning.
November 28, 2005Routine13Details / Comments
No violation noted during this evaluation. June 01, 2005Critical Procedures00Details / Comments
No violation noted during this evaluation. June 01, 2005Critical Procedures00Details / Comments
  • 3-304.14B2 - Corrected During Inspection Improper sanitizing concentration in the pan with wet wiping cloths.
  • 4-302.12 - Repeat The certified food manager could not provide a food temperature measuring device that is calibrated.
  • 4-502-11A - Corrected During Inspection The plastic handle of a spatula was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  • 43.1-1-5F - Repeat The following item is intended for household use only and are not approved for use in a commercial food establishment: Hamilton Beach toaster.
  • 6-303.11B - Inadequate lighting was noted in one reach-in freezer.
January 13, 2005Routine05Details / Comments
  • 3-304.14B2 - Corrected During Inspection Improper sanitizing concentration in the pan with wet wiping cloths.
  • 4-302.12 - Repeat The certified food manager could not provide a food temperature measuring device that is calibrated.
  • 4-502-11A - Corrected During Inspection The plastic handle of a spatula was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  • 43.1-1-5F - Repeat The following item is intended for household use only and are not approved for use in a commercial food establishment: Hamilton Beach toaster.
  • 6-303.11B - Inadequate lighting was noted in one reach-in freezer.
January 13, 2005Routine05Details / Comments
  • 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 7-202.12A - Critical The bleach sanitizer is not being used in accordance with law or the manufacturer's use directions.
  • 3-501.16A - Critical Repeat Hot dog on the rotisserie is 122F and hot holding at improper temperatures.
  • 6-202.15 - Openings to the exterior of the building are present along the back door.
  • 4-202.16 - Coke crate found used for the following: container to hold napkins.
  • 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside of the reach-in freezer.
  • 4-602.11E - Surfaces of the ice machine were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  • 43.1-1-5F - The following item is intended for household use only and are not approved for use in a commercial food establishment:Hamilton Beach toaster.
  • 6-501.11 - Repeat The wall in the kitchen is not maintained in good repair.
  • 4-302.12 - The certified food manager could not provide an accurate food temperature measuring device.
  • 4-501.11A - The handles of 2 spatulas were observed in a state of disrepair and damaged.
July 14, 2004Routine38Details / Comments

February 20, 2009 (Critical Procedures)

Comments:
Today’s inspection was to conduct a Critical Procedures inspection. The facility is presently not serving any or preparing any food; only prepackage food is being sold. According to CFM, food preparation will begin again in March.
The person in charge was able to name the Big Five Foodborne Illnesses, which are required to be reported to the Health Department. Information on the Big Five Foodborne Illnesses was left with the CFM to post.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.

November 16, 2007 (Routine)



Violations:
  • 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: iN THE REACH IN REFRIGERATOR OBSERVED RAW BEEF PATTY OVER FULLY COOKED BACON
    Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. Left a few test strips and a guide with the CFM, until the test strip kit can be found. If not found, obtain test strips for chlorine sanitizer.
    A BLEACH test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
  • 6-501.11 - Observed that the COVE MOULDING NEAR THE REACH IN FREEZER IS SEPARATING FROM THE WALL AND is not maintained in good repair.
    Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 7-202.12(C) - Corrected During Inspection Critical Pesticides are not being applied by a certified applicator. Observed a can of raid near the handsink.
    Because of their toxicity, restricted use pesticides shall only be applied by a certified applicator. The certified food manager removed the can.
Comments:
Today’s inspection was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment. During inspection observed the permit stored on the bulletin board in view of customers. The sanitizer in the facility is 100ppm chlorine. Datemarking was observed on the hotdogs in the refrigeration units. Observed a foodworker wearing gloves when making a sandwich.
ADDITIONAL COMMENTS:
During the inspection of this establishment it was noted that management WAS aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Also, the person in charge was able to name the Big Five Foodborne illness which are required to be reported to the Health Department.
Hot water heater: AO Smith, DVE 80 416, which uses 27 kw to produce 111 GPH of 120F water at an 80F rise.
Vent hood cleaning: Every 6 months
Pest Control service: monthly
Consumer Advisory: n/a
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.

May 21, 2007 (Routine)



Violation: 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: In the reach in freezer in the dry storage area, observed raw hamburger over American cheese.
Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
Comments:
Today’s inspection was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment. During inspection observed the permit stored on the bulletin board in view of customers. The sanitizer in the facility is 50ppm chlorine and is tested using facility test strips. Datemarking was observed on the hotdogs in the refrigeration units.
ADDITIONAL COMMENTS:
During the inspection of this establishment it was noted that management WAS aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Also, the person in charge was able to name the Big Five Foodborne illness which are required to be reported to the Health Department.
Hot water heater: AO Smith, DVE 80 416, which uses 27 kw to produce 111 GPH of 120F water at an 80F rise.
Vent hood cleaning: Every 6 months
Pest Control service: monthly
Consumer Advisory: n/a
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.

December 20, 2006 (Routine)



Violations:
  • 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the reach in freezer observed uncovered sausage and hamburger.
    Foods shall remain covered at all times.
  • 3-501.17(B) - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed hotdogs in the refrigeration unit was not properly dated for disposition after opening. Note: The CFM was datemarking with an opening date, but not an expiration date.
    Refrigerated, ready to eat, potentially hazardous foods (time/temperature control for safe food) that are commercially processed and held at 41f or below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS or if held at 41f-45f shall be clearly labeled and date marked with a "USE BY" date not exceeding 4 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like opened packages of deli meats are opened on Dec. 20, 2006 they shall be date marked with a "use by" date not exceeding Dec. 27, 2006.. BOTH DATES SHALL BE PROVIDED ON THE FOOD CONTAINER TO ENSURE PROPER FOOD ROTATION AND LIMIT BACTERIAL GROWTH.
Comments:
Today’s inspection was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
NOTE: The facility was noted in clean and orderly condition. Upon my arrival observed a food employee wearing gloves when serving Ready to Eat food. The person in charge was able to demonstrate knowledge of food safety. The drystorage area was neatly organized and all food and food service items were stored on approved shelving which was at least 6 inches above the floor. Thank you.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Hot water heater: AO Smith, DVE 80 416, which uses 27 kw to produce 111 GPH of 120F water at an 80F rise.
Vent hood cleaning: Every 6 months
Pest Control service: monthly
Consumer Advisory: n/a
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.

June 08, 2006 (Critical Procedures)



Violation: 4-703.11C - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
Provide bleach at proper concentration of a minimum of 50ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
Comments:
This is a critical procedures inspection. A pest control company treats every 1-2 months.

June 08, 2006 (Critical Procedures)



Violation: 4-703.11C - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
Provide bleach at proper concentration of a minimum of 50ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
Comments:
This is a critical procedures inspection. A pest control company treats every 1-2 months.

November 28, 2005 (Routine)



Violations:
  • 43.1-1-5F - Repeat The following item is intended for household use only and are not approved for use in a commercial food establishment: Hamilton Beach toaster.
    Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
  • 43.1-3-3A - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
    It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. This includes hours of food service and preparation. Failure to provide a CFM may result in immediate suspension of the foodservice permit. The CFM arrived approximately 30 minutes after I arrived.
  • 6-303.11B - Repeat Inadequate lighting was noted in the outside reach-in freezer.
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.
  • 6-501.12A - Floor and wall under equipment 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.
Comments:
This is a routine inspection. A pest control company treats every 1-2 months. Chlorine bleach sanitizing concentration in 3-vat sink is 100ppm.

November 28, 2005 (Routine)



Violations:
  • 43.1-1-5F - Repeat The following item is intended for household use only and are not approved for use in a commercial food establishment: Hamilton Beach toaster.
    Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
  • 43.1-3-3A - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
    It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. This includes hours of food service and preparation. Failure to provide a CFM may result in immediate suspension of the foodservice permit. The CFM arrived approximately 30 minutes after I arrived.
  • 6-303.11B - Repeat Inadequate lighting was noted in the outside reach-in freezer.
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.
  • 6-501.12A - Floor and wall under equipment 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.
Comments:
This is a routine inspection. A pest control company treats every 1-2 months. Chlorine bleach sanitizing concentration in 3-vat sink is 100ppm.

June 01, 2005 (Critical Procedures)

Comments:
This is a critical procedures inspection. There are no critical violations noted today. The water heater has not been replaced.

June 01, 2005 (Critical Procedures)

Comments:
This is a critical procedures inspection. There are no critical violations noted today. The water heater has not been replaced.

January 13, 2005 (Routine)



Violations:
  • 3-304.14B2 - Corrected During Inspection Improper sanitizing concentration in the pan with wet wiping cloths.
    Use 50-100ppm bleach sanitizing concentration for wiping spills from food-contact and nonfood-contact surfaces of equipment.
  • 4-302.12 - Repeat The certified food manager could not provide a food temperature measuring device that is calibrated.
    Obtain at least one food temperature measuring device so that employees can properly monitor the temperature of food items in the establishment.
  • 4-502-11A - Corrected During Inspection The plastic handle of a spatula was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
    Discard and replace the equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code.
  • 43.1-1-5F - Repeat The following item is intended for household use only and are not approved for use in a commercial food establishment: Hamilton Beach toaster.
    Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
  • 6-303.11B - Inadequate lighting was noted in one reach-in freezer.
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.
Comments:
This is a routine inspection. A pest control company treats every 1 to 2 months. water heater; AO Smith, DVE 80 916, 27kw.

January 13, 2005 (Routine)



Violations:
  • 3-304.14B2 - Corrected During Inspection Improper sanitizing concentration in the pan with wet wiping cloths.
    Use 50-100ppm bleach sanitizing concentration for wiping spills from food-contact and nonfood-contact surfaces of equipment.
  • 4-302.12 - Repeat The certified food manager could not provide a food temperature measuring device that is calibrated.
    Obtain at least one food temperature measuring device so that employees can properly monitor the temperature of food items in the establishment.
  • 4-502-11A - Corrected During Inspection The plastic handle of a spatula was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
    Discard and replace the equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code.
  • 43.1-1-5F - Repeat The following item is intended for household use only and are not approved for use in a commercial food establishment: Hamilton Beach toaster.
    Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
  • 6-303.11B - Inadequate lighting was noted in one reach-in freezer.
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.
Comments:
This is a routine inspection. A pest control company treats every 1 to 2 months. water heater; AO Smith, DVE 80 916, 27kw.

July 14, 2004 (Routine)



Violations:
  • 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
    corrected during inspection Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 7-202.12A - Critical The bleach sanitizer is not being used in accordance with law or the manufacturer's use directions.
    corrected during inspection The sanitizer must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items.
  • 3-501.16A - Critical Repeat Hot dog on the rotisserie is 122F and hot holding at improper temperatures.
    corrected during inspection Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. Note: HACCP guidelines recommend discard of potentially hazardous foods if found maintained at less than 120F for 2 or more hours.
  • 6-202.15 - Openings to the exterior of the building are present along the back door.
    Protect the food establishment against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight fitting windows; and (3) Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 4-202.16 - Coke crate found used for the following: container to hold napkins.
    Coke crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
  • 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside of the reach-in freezer.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-602.11E - Surfaces of the ice machine were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
    corrected during inspection Clean the surface of the ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
  • 43.1-1-5F - The following item is intended for household use only and are not approved for use in a commercial food establishment:Hamilton Beach toaster.
    Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
  • 6-501.11 - Repeat The wall in the kitchen is not maintained in good repair.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 4-302.12 - The certified food manager could not provide an accurate food temperature measuring device.
    Obtain at least one food temperature measuring device so that employees can properly monitor the temperature of food items in the establishment.
  • 4-501.11A - The handles of 2 spatulas were observed in a state of disrepair and damaged.
    Repair/replace them 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 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.

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