Panache Restaurant and Lounge, 1753 Pinnacle Drive, McLean, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
August 04, 2009 | Critical Procedures | 2 | 0 | Details / Comments |
|
April 23, 2009 | Routine | 4 | 7 | Details / Comments |
|
November 21, 2008 | Critical Procedures | 6 | 1 | Details / Comments |
August 04, 2009 (Critical Procedures)
Violations:
- 3-302.11(A)(1) - Critical (CORRECTED DURING INSPECTION) Raw animal food stored over ready-to-eat food in the refrigeration unit.1) Observed raw tuna being stored above RTE dessert in the reachin freezer,2) Observed raw tuna and carpaccio being stored above RTE vegetables in the prep cooler.
Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. - 3-501.16(A)(2)(a) - Critical Repeat (CORRECTED DURING INSPECTION) The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:1) Cheese (KWC--44F),2) Calamari (KWC--44F),3) Squid (KWC--44F), 4) Salmon (KWC--44F),5) Eggplant (TPC--44F),6) Eggplant Parmesean (TPC--50F),7) Steak (TPC--48F),8) Rice (TPC--52F)
Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19. PRODUCTS WERE PLACED IN A UNIT THAT MAINTAINS 41F AND BELOW.
This is a critical procedures evaluation.
Additional Temperatures: Shrimp (TPC--41F), Scallops (TPC--40F), Alfredo Sauce (cooling--106F), Lobster Sauce (cooling--96F), Chicken (cooling--60F), Marinara (HH--155F)
ENFORCEMENT ACTION IS NOW WARRANTED.
April 23, 2009 (Routine)
Violations:
- 2-301.14(A)-(I) - Critical Repeat (CORRECTED DURING INSPECTION) Observed no handwashing by foodservice employees in between glove changes while conducting multiple food handling tasks.
ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness. DISCUSSED WITH MANAGER. - 3-501.16(A)(2)(a) - Critical Repeat (CORRECTED DURING INSPECTION) The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:1) Chicken (HWC--46F, 47F),2) Ham (HWC--45F),3) Milk (HWC--46F),4) Lamb (TPC--46F),5) Chicken (TPC--46F).
Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19. PRODUCTS WERE PLACED IN A UNIT THAT MAINTAINED 41F AND BELOW. - 3-603.11(A) - Critical Repeat A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked:1) Tuna,2) Ceviche,3) Salmon,4) Beef,5) New York Strip,6) Filet Mignon,7) Carpaccio
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. DISCUSSED WITH MANAGER AND HANDED OUT CONSUMER ADVISORY EXAMPLES. - 4-202.16 - The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable:1) Peeling plastic on the exterior of the ice machines.
Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. - 4-202.16 - (CORRECTED DURING INSPECTION) Milk crate(s) found used for the following purpose(s):1) Shelving
Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks. - 4-601.11(C) - (CORRECTED DURING INSPECTION) The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1) Potato dicer on the wall.
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. - 4-602.11(E)(4) - (CORRECTED DURING INSPECTION) Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.
Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, 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 at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold. - 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: 1) Utensil drawer,2) Shelving in the food prep area.
Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. - 43.1-1-5(f) - The following items are intended for household use only and are not approved for use in a commercial food establishment:1) Emerson microwave
Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use. - 43.1-3-3(a) - Critical (CORRECTED DURING INSPECTION) 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. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. - 6-303.11(C) - Observed burned out lights in the food preparation areas.
Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas. - 6-501.14(A) - Intake and exhaust air ducts are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials.
Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.
The purpose of this visit was to conduct a routine inspection.
Additional Temperatures: Salmon (TPC--43F), Milk (TRC--39F), Salmon (cooking--156F), Marinara Sauce (HH--158F), New York Strip Steak (cooking--162F), Chicken (cooking--178F)
Facility Data Sheet
Hot water heater: State CSB120-18SFEX (x2) which use 60 kW to produce 240 GPH of 140F water at a 100F rise.
Dishmachine: Ecolab Omega 5E (x3) and Inferno hot water dishmachines which use 119 GPH
Grease trap cleaning: Weekly (last service 04.18.09)
Vent hood cleaning: Semi-annually (last service unknown)
Ventilation hood filters cleaning: Weekly (last service 04.20.09)
Pest Control service: Unknown
Consumer Advisory: Yes
November 21, 2008 (Critical Procedures)
Violations:
- 2-301.14(A)-(I) - Critical (CORRECTED DURING INSPECTION) Observed no handwashing in between glove changes.
ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper hand washing frequencies will help prevent foodborne illness. DISCUSSED WITH MANAGER AND HANDED OUT INFORMATION IN ENGLISH AND SPANISH. - 2-401.11(A) - Critical (CORRECTED DURING INSPECTION) Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. - 3-203.12(A) - Critical Tags missing from the molluscan shellfish containers.
Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. - 3-302.11(A)(4) - Critical (CORRECTED DURING INSPECTION) Unwrapped or uncovered food in the following location where the food is subject to contamination:1) Reachin coolers,2) Prep coolers.
Foods shall remain covered at all times. - 3-501.16(A)(2)(a) - Critical (CORRECTED DURING INSPECTION) The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:1) Scallops (TPC--49F),2) Tomatoes (TPC--46F),3) Salami (HWC--45F),4) Chicken (HWC--45F),5) Beef (HWC--47F, 46F)
Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19. PRODUCTS WERE PLACED IN A UNIT THAT MAINTAINS 41F OR BELOW. - 3-603.11(A) - Critical A review of the menu with the foodservice operator indicates that the following food items may be served raw and/or undercooked:1) Tuna,2) Ceviche,3) Salmon,4) Beef.
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. - 43.1-3-4(a)-(h) - The Person in Charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
This is a critical procedures evaluation.
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