Panache Restaurant and Lounge, 1753 Pinnacle Drive, McLean, VA - Restaurant inspection findings and violations



Business Info

Restaurant: Panache Restaurant and Lounge
Address: 1753 Pinnacle Drive, McLean, Virginia
Total inspections: 3
Last inspection: Aug 4, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 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.
  • 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)
August 04, 2009Critical Procedures20Details / Comments
  • 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.
  • 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).
  • 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
  • 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.
  • 4-202.16 - (CORRECTED DURING INSPECTION) Milk crate(s) found used for the following purpose(s):1) Shelving
  • 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.
  • 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.
  • 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.
  • 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
  • 43.1-3-3(a) - Critical (CORRECTED DURING INSPECTION) There is no Certified Food Manager present at the beginning of the inspection.
  • 6-303.11(C) - Observed burned out lights in the 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.
April 23, 2009Routine47Details / Comments
  • 2-301.14(A)-(I) - Critical (CORRECTED DURING INSPECTION) Observed no handwashing in between glove changes.
  • 2-401.11(A) - Critical (CORRECTED DURING INSPECTION) Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 3-203.12(A) - Critical Tags missing from the molluscan shellfish containers.
  • 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.
  • 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)
  • 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.
  • 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.
November 21, 2008Critical Procedures61Details / Comments

August 04, 2009 (Critical Procedures)


Violations: Comments:
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: Comments:
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: Comments:
This is a critical procedures evaluation.

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