George Washington Hotel, The, 103 East Piccadilly Street, Winchester, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
September 10, 2009 | Routine | 3 | 3 | Details / Comments |
| 2350 ii - Plumbing connections under the 3-Vat sink and at the mop sink are leaking. | June 16, 2008 | Routine | 0 | 1 | Details / Comments |
September 10, 2009 (Routine)
Violations:
- 0470 - Critical Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 0820 A 2 - Critical Sausage at the pasta bar observed cold holding at improper temperatures
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. - 0870 - Critical The establishment does not have an approved HACCP plan for the food that is packaged using the reduced oxygen packaging (ROP) process.
Cease the service or sale of ROP food. An approved HACCP plan must be in place prior to packaging food using the ROP processing method. - 1320 - There was no temperature measuring device located in some refrigerator units.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 1510 - The person in charge at the pasta bar could not provide a food temperature measuring device.
Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment. - 2350 ii - The floor sink at the 3 vat sink and the back flow preventor at the dish machine in poor repair.
Repair and maintain all plumbing components and fixtures.
Temperatures Continued: McCall Refrigerator in banquet kitchen area- 31 degrees, Half Note Bar Refrigerator - 37 degrees, Small kitchen/coffee area refrigerator - 39 degrees.
The dish machine was observed @ 24 psi on the pressure gauge of the high heat unit, 166 degrees on the wash cycle, and 195 degrees on the rinse cycle.
June 16, 2008 (Routine)
Violation: 2350 ii - Plumbing connections under the 3-Vat sink and at the mop sink are leaking.
Plumbing systems and components shall be maintained in good repair.
Comments:
Temperatures Continued (Degrees Fahrenheit) - Dishwasher (Rinse-Ext/Int) - 190/162.1, Alto Shaam (Hot Holder L/R) - 210/150, Left Prep Front Line Cold Holder (Int.) - 34, McCall Fridge/Freezer (Ext) 45/46 (Int) 38/16 *Chef states it is defrosting and does this a few times a day. McCall (Ext/Int) 39/35, Banquet Area: Fridge (Ext/Int) 39/38, Beverage Fridge (Ext) 35.
Paperwork requested: Water Bill (Copy), Employee Health Policy, New Application, Food Supplier's List, and New Menu with CA.
Comments: Ensure that hose is kept stored outside of mop sink without faucet head on or unplugged from faucet due to low pressure backflow preventer. Faucet still overshoots sink at the 3-Vat but is supposedly the only faucet that can be used. Quat was observed at 500 PPM in one sanitizer bucket, other tested at 200 PPM and 3-Vat at 200 PPM. Bucket was dumped and employees informed of 200 PPM policy, no violation noted. Air filters over cook line cleaned every 48 hours by third shift. Utensils by maintenance/boiler room are stored covered and are only used for banquets/events. They are washed/rinsed/and sanitized prior to event. Maintenance room has been blocked off by shelf.
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