Excellent lounges. Very well managed.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surfaces of the fan guards and ceiling vents in the upstairs lounge had accumulations of grime and dust.
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or may contaminate uncovered foods.
- Mops - Drying Mops (corrected on site)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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01/08/2016 | Routine | |
Excellent operation. Apply for a 2015 Loudoun County Health Permit
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Corn Chouder soup ( 120 F ) at improper hot holding temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Plumbing System Maintained in Good Repair
Observation: The sink basin in the kitchen is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
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04/30/2015 | Routine | |
Excellent overall operation
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Critical: Time as a Public Health Control* (repeated violation)
Correction:
- Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure (corrected on site)
Observation: The dishwasher upstairs does not sanitize.
Correction: The dishwasher is on a workorder to fix it. Meanwhile use the three vat sink to wash, rinse and sanitize.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the hand sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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11/21/2014 | Routine | |
Consult with the health inspector to resolve and/or fix problems.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Pasta with beef at improper hot holding temperatures.
Correction: Reheat the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the upstairs floor drain in the kitchen and the air filter in the downstairs kitchen had accumulations of slime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Ice machine.
Correction: After cleaning and rinsing of the ice-contact surface, the surface shall be effectively sanitized before coming in contact with ice and before use.
- Physical Facilities in Good Repair
Observation: The upstairs German dishwasher is in disrepair and can not be used.
Correction: Consider purchasing an American Hobart dishwasher which are very reliable and parts are much more readily available..Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Pests - Controlling Pests*
Observation: Harborage conditions exist for small flies
Correction: Eliminate harborage conditions and flies. Clean out all floor drains that serve as breeding places.
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06/27/2014 | Routine | |
Excellent operation
- Critical: Time as a Public Health Control*
Observation: @FOOD@ for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Interior of the ice machine.
Correction: Clean and sanitize these surfaces for ice contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the filters in the ice machine had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract mold.
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08/19/2013 | Routine | |
One German dishwasher was in disrepair. Fix it. No cooking was observed at this time
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk and butter at improper cold temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the fan guards in refrigerators and filters in the hood had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or may contaminate food.
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01/18/2013 | Routine | |
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