The purpose of today's inspection was to conduct a risk factor assessment. Reminded the chef and food and beverage manager that a Certified Food Manager needs to be present at all times in the facility and not just upstairs in the main kitchen. It was agreed that a Certified Food Manager would be provided within 30 days with supervisory responsibility for the food service in the pub. It is recommended that a sanitizer dispenser system be installed at the pub level rather than having to go to the 3rd floor to obtain sanitizer solution. The next inspection will be in approximately six months.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: shredded cheese
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Discussed with person in charge the importance of no bare hand contact with ready-to-eat foods.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: Steak, crab cakes,
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- Mechanical Warewashing Equipment, Sanitization Pressure 15-25 PSI
Observation: The pressure gauge for the high temperature warewashing machine was at 10 PSI.
Correction: Have high temperature warewashing machine repaired/serviced to achieve the required PSI. Please take a picture and forward to the Health Department when pressure gauge has been adjusted to be within acceptable range.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (corrected on site)
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces. Engineer made adjustments and thermolabel confirms adequate sanitizing step.
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09/08/2015 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
Discussed active managerial control and food safety systems followed on site.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
Observed in the True 3dr refrigerator:
1. Hummus 61F
2. Mozzarella/Cheddar Cheese mix 62F
3. Brussel Sprouts 63F
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. MANAGER DISCARDED FOOD ITEMS.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: True 3dr undercounter refrigerator.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. MANAGEMENT WILL HAVE THE REFRIGERATOR SERVICED.
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03/16/2015 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection. Wellington's Pub is located on the first floor of the hotel and the main kitchen (under a separate permit) is located on the third floor. EHS reminded manager that each permitted facility needs to have a certified food manager on duty. EHS also recommended to manager that sanitizer be available inside the Pub without having to go to the third floor to access. Also please note that the consumer advisory is faded on the menu and difficult to read, Manager shared that menus are printed in house and that the menus can be re-printed. Thermolabel activated. Time reflects inspection time only.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. PROVIDED EXTRA SIGNS TO MANAGER.
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07/30/2014 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located in the Starbucks area is blocked with packages of coffee and clean towels preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
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01/15/2014 | Routine | |
The purpose of today's visit is to conduct a routine inspection.
Facility Data:
Hood: Every 6 months, filters every 2 weeks.
Grease Trap: Cleaned regularly.
Pest Control Every Month.
Dishmachine: Hobart AM14
Note: 3-vat-sink and dry storage area upstairs with main kitchen on 3rd floor.
Please fax or email following items within 10 days:
1) Updated menus with correct consumer advisory. (2 room service menus and main menu)
2) Signed employee health policy agreements or sign in sheet. Note: Provided handouts in English, Spanish and Arabic.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Hair Restraint Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item was found hot holding at improper temperatures using a calibrated food temperature measuring device: cooked mushroom x2 111F and 101F. Note: Reheated the one at 111F because it was prepared at 11 am. Discarded the rest.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The raw and/or undercooked foods provided on the menu and room service menu do not provide a disclosure statement. Provide asterisk and disclosure statement for burgers, steak on restaurant menu. Provide asterisk and disclosure statement for eggs, burgers, steak on both room service menus.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or 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.
- Temp Meas Devices for Ambient Air Location
Observation: The temperature measuring device in the following mechanically refrigerated unit was not properly located in the warmest part of the unit: several prep refrigerators.
Correction: In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit is damaged: True 3DR salad prep refg.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. Observed the soda gun/water gun at bar is in need of cleaning.
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 wall tiles and caulking for the dichmachine in the warewashing room is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests. Observed spray can for Home defense in the dishmachine area. Note: Discarded.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination.
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10/30/2013 | Routine | |
FINAL CONSTRUCTION AND EQUIPMENT INSPECTION AFTER RENOVATION - FOLLOW UP
*Items listed on inspection report dated 10-04-13 have been corrected. We thank you.
*Approval on renovations and equipment is hereby granted by the Fairfax County Health Department.
No violation noted during this evaluation. | 10/07/2013 | Other | |
FINAL CONSTRUCTION AND EQUIPMENT INSPECTION AFTER RENOVATIONS
SCOPE OF WORK:
RENOVATIONS OF THE FOLLOWING LOCATIONS:
1. Palm Court Restaurant: New Carpet and painting only.
2. Wellington's Lounge: New Furniture and tables.
3. Wellington's Pub: New Counter, some new equipment and relocation of existing equipment.
INSPECTION:
1. Caulking under the bar counter has not been cimpleted.
2. A cover of the floor sink has not been installed.
3. Paper towel dispenser has not been installed at the hand sink.
4. Soap dispenser has not been installed at the hand sink.
5. Lighting at the hand washing sink and at the three-compartment sink is approximately 10 foot candles. Code requires 20 foot candles.
6. Fountain soda dispenser has not been installed in place.
7. Door handles have not been installed on door cabinets.
8. Bar glass shelves have not been installed.
9. One bar refrigerator has not been installed.
*Contractor/Owner shall correct the above listed items and schedule for a final follow up Health Department inspection.
No violation noted during this evaluation. | 10/04/2013 | Other | |
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