The purpose of today's visit was to conduct a risk factor assessment.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: butter 69F on prep table
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. BUTTER DISCARDED
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11/25/2015 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: Small 1dr glass display cooler needs a thermometer.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins need to be cleaned.
Correction: 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.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor underneath the grill and fryer and the wall behind the cookline equipemnt is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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06/08/2015 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment inspection. No risk factor or public health interventions violations have been identified. No violation noted during this evaluation. | 12/18/2014 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection. Please follow-up by providing the following by fax to my attention at (703) 385-9568: 1) Northern Virginia Food Manager's card issued by ORS Interactive, Inc., and 2) Copies of the 2014 Office of Drinking Water lab reports for well water supply.
- Certified Food Manager/Certificate Process
Observation: The person in charge is unable to provide the certificate issued by the testing organization to the food protection manager.
Correction: Obtain the Northern Virginia Food Protection Manager's certification within one (1) week (by July 2, 2014). Fax a copy of the card to my attention at (703) 385-9568.
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06/24/2014 | Routine | |
The purpose of today's visit is to conduct a routine inspection.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: Observed no food temperature measuring device available for use to verify and monitor temperatures of food items in stages of food process.
Correction: A metal-stemmed probe food thermometer must be provided and readily accessible.
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08/19/2013 | Routine | |
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