- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: Tags missing from the one container of mussels .
Correction: Ensure the tags remain attached to the shellstock container in which they were received until the container is empty. PIC voluntarily discarded container of mussels
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat cheese ravioli filling,chicken stock and pumpkin filling in the refrigeration unit was not discarded by the ""consume by"" date.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. PIC voluntarily discarded items
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11/04/2015 | Routine | |
The purpose of todays visit is to verify how the firms risk control plan was working. All shellfish tags were date marked, placed in chronological order, and located in the binder in chef's office. No issues noted.
No violation noted during this evaluation. | 08/20/2015 | Other | |
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: Inadequate record keeping system for shellfish tags when removed from their tagged or labeled container. Tags are not in chronological order.
Correction: Use an approved record keeping system that would preserve the source identification when removing 1 or more tagged or labeled shellstock from their containers. Keep tags in a chronological order.
- Critical: Shellfish - Shellstock - Maintaining Identification*
Correction:
- Critical: Cooling*
Correction:
- Critical: Cooling* (corrected on site)
Observation: Chili made yesterday noted not being adequately cooled to prevent the growth of harmful bacteria as it was 43 degrees F.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Item was discarded.
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07/16/2015 | Risk Factor | |
The dish machine was sanitizing with chlorine and was good @ 100 ppm. Staff was observed changing gloves and washing hands. Good cooling practices observed today.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) sauces in the refrigeration unit was not discarded by the ""consume by"" date.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed unused equipment in the kitchen that are in need of cleaning. The ice deflector in the ice machine has a residue on it and in need of cleaning.
Correction: Clean and sanitize these surfaces for food contact..Clean the ovens and coolers that are not being used at this time.
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04/16/2015 | Routine | |
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: Inadequate record keeping system of shellfish tags. Some of the tags are date labeled when they were sold and some are not.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served.
- Critical: Reduced Oxygen Packaging - Criteria*
Observation: Firm has a HACCP plan but employee could not find the paperwork for the foods that were vacuum packaged.
Correction: All records must be available for review by the regulatory agency. Maintain records for at least 6 months.
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01/07/2015 | Risk Factor | |
Need to check the internal temperature of foods more often. When cooking proteins in the oven, make sure the cooking temperature probe is in the thickest portion of the protein. The dish machine was sanitizing with hot water and was good @ 100 ppm.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The turkey breasts were not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Continue to cook the stuffed food to heat all parts to 165°F or above for 15 seconds.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling pasta was not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) pulled pork in the refrigerator, the food should have been discarded 7 days ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Warewashing Equipment, Cleaning Frequency
Observation: The wash water in the mechanical warewashing machine is dirty (food debris) that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or changing the water to maintain unit performance.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The cold water valve at the hand sink in dish machine room was leaking so the valve was removed.
Correction: Plumbing systems and components shall be maintained in good repair. Repair within 10 days.
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08/06/2014 | Routine | |
Correct the above item this week. The dish machine was sanitizing with chlorine and was good @ 100 ppm. The wiping cloth quat sanitizer was good @ 150-200 ppm. All food temperatures were within the acceptable range. The manager provided info on reportable illnesses.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling cut cucumber for salads with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Plumbing System Maintained in Good Repair
Observation: The water was shut off to the hand sink by the dishware station and when turned on, the water flows out onto the floor at the valve.
Correction: Repair and maintain all plumbing components and fixtures.
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04/08/2014 | Routine | |
Correct the menu when you update it this month. Correct the labeling of shellfish tags when you sell the last one of the batch that is on hand at this time. The dish machine was sanitizing with chlorine and was good @ 100 ppm. All food temperatures were within the acceptable range.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his hands before handling clean utensils, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: Inadequate record keeping system of mussels, clams, and oysters. The dates the shellstock were last sold in the lot is not labeled on the tags.
Correction: The shellfish tags / labels are not in chronological order correlated to the date when, or dates during which the shellstock are sold or served.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked fish and hamburgers are provided on the menu without proper disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
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10/03/2013 | Routine | |
Date marking was good. All food temperatures were good. The dish machine was sanitizing with chlorine and was good @ 50 ppm. A staff member cut themselves during inspection. Production was stopped, cut hand was cleaned, covered, and single service gloves over the cover. Area was cleaned and sanitized. Staff took appropriate action.
No violation noted during this evaluation. | 06/19/2013 | Routine | |
The ROP records are better. There has only been one items ROP'ed since last inspection. The chemical dish machine is still not working. The hot water dish machine is being used for sanitizing.
No violation noted during this evaluation. | 03/08/2013 | Follow-up | |
Need to follow through on your HACCP plan. Keep thorough records so all items can be traced back though your process. The dish machine is now working. Staff needs to monitor the dish machine to make sure it is sanitizing. The chlorine sanitizer was good @ 50-100 ppm.
- Critical: Reduced Oxygen Packaging - Criteria*
Observation: Insufficient records of reduced oxygen packaged for cooling and tracing moved product to prep cooler.
Correction: Follow your HACCP plan and maintain your records so that there is proof the reduced oxygen packaged food meets all requirements.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: food utensils.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. The dish machine was adjusted and is now sanitizing.
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02/22/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about River Creek Clubhouse, 43800 Olympic Blvd, Leesburg, VA 20176 »