Today a ROUTINE INSPECTION of your facility was conducted. Thank you for accompanying me during this visit as your participation allows me to assess areas and processes at your facility that may require further assessment.
NOTE: At this visit further time was taken to discuss Employee Health policy guidelines and its regular review with staff and regular cleaning of ice bins.
QUESTIONS: Please call 703-246-2444
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: OBSERVED COOKED EGG PLANT AT 44F, DELI TURKEY AT 47 F IN THE CONTINENTAL 2 DR PREP TOP REFRIGERATOR OPPOSITE GRILL
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. ALL ITEMS ON TOP PART WERE TO BE PLACED ON ICE AND NO FOODS STORED IN UNIT UNTIL REPAIRED AND ABLE TO MAINTAIN PHF AT 41 F OR BELOW.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F:CONTINENTAL 2 DR PREP REFRIGERATOR OPPOSITE THE GRILL IS AT 46 F.
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. DISCUSSED WITH CFM TO CHECK/REPAIR UNIT. EMAIL INVOICE OF REPAIR TO ME IN 10 DAYS.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site)
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. OBSERVED A LAYER OF REDDISH DEPOSITION ALONG THE INSIDE SURFACE OF THE ICE BIN.
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. DISCUSSED WITH THE CERTIFIED MANAGER ON INCREASING THE CLEANING SCHEDULE OF THE ICE BIN .
- Equipment & Utensils / Air-Drying or Adequate Draining Required (corrected on site)
Observation: POTS AND PANS ON THE SHELVES were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. DISCUSSED WITH CFM THAT ALL UTENSILS NEED TO BE AIR DRIED PRIOR TO STACKING. CFM WILL RETRAIN STAFF ON THIS MATTER.
- Ventilation Systems, Shall Be Clean
Observation: Intake and exhaust air ducts are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials.OBSERVED DIRT AND OTHER SEDIMENTS ON THE VENTS AND THE TILES NEAR THE VENTS IN THE DISH MACHINE AREA.
Correction: Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination. DISCUSSED WITH MANAGER TO INCREASE CLEANING FREQUENCY OF THE CENTS AND AIR DUCTS.
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03/31/2016 | Routine | |
A RISK FACTOR inspection was conducted today . Thank you for accompanying me during this inspection and answering my questions as your participation allows me to clarify processes at your facility that may need further assessment.
NOTE: Observed that the bar dish machine was not in use, is not working and as per manager an order is in place for a new machine at the bar.American walk in refrigerator (downstairs) is not working and not being used at this time.
QUESTIONS: Please call 703-246-2444
No violation noted during this evaluation. | 09/22/2015 | Risk Factor | |
The purpose of today’s visit was to conduct a ROUTINE INSPECTION. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
NOTE: At this inspection further time was taken to discuss with the CFM that CONSUMER DISCLOSURE statement has to be included in the lunch and dinner menu. Facility has been given 40 days to add these items and fax me a copy of the updated menu. This is a REPEAT VIOLATION. Failure to correct repeat critical violations may result in further enforcement actions.
Also discussed cooking temperatures and the importance of providing chefs with calibrated food thermometers.
Questions : Please call 703-246-2444. Time reflects inspection time only.
- Critical: Raw Animal Foods Cooked to 165°F (corrected on site)
Observation: The following poultry item was not cooked to a sufficient temperature and/or time to eliminate pathogenic bacteria: OBSERVED CHICKEN COOKED ON GRILL WAS AT 154F WHEN TESTED WITH A CALIBREATED FOOD THERMOMETER.
Correction: Raw animal foods such as poultry, wild game animals, stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, stuffed ratites, or stuffing containing any of these raw animal foods shall be cooked to a minimum internal temperature of 165°F for at least 15 seconds. CHEF PLACED ITEM ON STOVE AND COOKED TO 170 F WHEN CHECKED WITH A CALIBRATED THERMOMETER.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: OBSERVED DICED TOMATOES AT 45F, COOKED DICED CHICKEN AT 45F AND PASTRAMI AT 46F IN THE TRUE 2 DR PREP TOP REFRIGERATOR (Left ).
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. CFM TO PLACE ICE UNDERNEATH THE CONTAINERS ON TOP OF PREP TOP FOR TODAY DURING LUNCH AND REMOVE ALL ITEMS TO WALK IN COOLER. THERE WERE NO PHF STORED IN THE BOTTOM OF THE TRUE 2 DR PREP TOP REFRIGERATOR. REPAIR THE UNIT AND SEND COPY OF THE INVOICE TO ME AT 703-653-9448 ATTN: A 2 WITHIN 10 DAYS.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: OBSERVED THAT THERE WAS NO DISCLOSURE STATEMENT FOR SMOKED SALMON AND HAMBURGERS ON THE LUNCH AND THE DINNER 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 asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. CFM TO PROVIDE VIA FAX OR EMAIL WITHIN 40 DAYS AN UPDATED COPY OF THE MENU WITH CONSUMER DISCLOSURE STATEMENT INCLUDED TO 703-653-9448 ATTN: A 2
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.OBSERVED CHEFS AND STAFF WERE NOT PROVIDED WITH FOOD THEMOMETERS .
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. DISCUSSED WITH CFM IS TO PROVIDE STAFF WITH CALIBRATED FOOD THERMOMETERS. OBTAIN AND DISTRIBUTE THESE THERMOMETERS WITHIN THE NEXT 5 DAYS.
- 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: OBSERVED THAT THE TRUE 2 DR PREP TOP REFRIGERATOR (LEFT ) WAS UNABLE TO KEEP POTENTIALLY HAZARDOUS FOODS COLD AND AMBIENT TEMPERATURE WHEN MEASURED WITH A CALIBRATED THERMOMETER WAS 48F
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. CFM HAS BEEN ASKED TO REPAIR UNIT AND FAX/EMAIL A COPY OF THE INVOICE WITHIN 10 BUSINESS DAYS.
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03/17/2015 | Routine | |
The purpose of this follow up visit was to assess the sanitizing capability of the dishmachine. Presently it is wash, rinsing and sanitizing.
No violation noted during this evaluation. | 10/15/2014 | Follow-up | |
Today’s inspection was to conduct a Risk Factor Assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
A follow up inspection will be conducted on or about October 6, 2014 to assess the sanitizing capability of the dish machine.
Additional food temperatures:
Raw tuna - Silver King 2 door flat top prep refrigerator: 39F
Cheese balls - Continental refrigerator/freezer #5: 39F
Cut honeydew - Continental refrigerator #4: 39F
Loaded baked potato, chicken wings - walk in: 37F, 38F
Ham, duck breast - downstairs walk in: 38F, 38F
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- 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: Hamburger bun
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.DISCARDED
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3).Smoked salmon
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items was observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed butter at 79F in the service area
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.DISCARDED
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food items that may be served raw and/or undercooked:No disclosure is present on the brunch, lunch or dinner menu
Correction: asterisk not present on the hamburger, smoked salmon
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (repeated violation)
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.
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10/03/2014 | Risk Factor | |
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site) (repeated violation)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.DATES RECOREDED
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed cut tomatoes at 51F - DISCARDED, cooked zucchini at 45F - PUT IN THE WALK IN TO COOL on the Continental prep top, duck confit at 44-45F - DISCARDED, creme brulee at 51F (put in less than 4 hours ago) in the Continental refrigerator - pantry - PUT IN WALK IN TO COOL
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
- Ambient Air & Water Temp Meas Devices, F Scale, Accurate within 3°F (corrected on site)
Observation: The ambient (air/water) temperature measuring device located in the following unit is not accurate in °F.Continental 2 door prep refrigerators (2) - NEW THERMOMETERS INSTALLED
Correction: Ambient air and water temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/-3°F in the intended range of use.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site) (repeated violation)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment:Silver King flat top prep refrigerators (2)
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.
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonia test kit.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the 3-vat sink with a concentration of 0 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (repeated violation)
Observation: Surfaces of ice bins and enclosed components of equipment are not being cleaned as required.
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.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Gaskets of the Continental 2 door prep refrigerators (2), Silver King prep refrigerator (2)
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Prep pan - BOOSTER HEAT TURNED ON
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (corrected on site) (repeated violation)
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: Turn on the booster heater before the dish machine is to be used.
- Certified Food Manager/Certificate Process
Observation: 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.GIVEN ORS ADDRESS
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at 2 handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Handwashing Signage at Handwashing Facilities Required (repeated violation)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided 5 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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02/10/2014 | Routine | |
Today’s inspection was to conduct a Risk Factor Assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
Please fax/email to my attention, within 5 days, the invoices for the repair of the refrigerators, the updated menus. Additionally, within 2 weeks please fax/email the signed Employee Health Policies.
In addition to the following violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
4-501.11(A) Observed the Continental refrigerator and Continental 2 door prep refrigerator were not capable of maintaining potentially hazardous food (PHF) at 41F or below. Do not use these refrigerators until they are capable of maintaining the PHF at 41F or below.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
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."SEE COMMENTS
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)
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (repeated violation)
Observation: Inadequate record keeping system for molluscan shellfish when removed from their tagged or labeled container -DISCUSSED WITH PIC TO LABEL PREP CONTAINERS WITH SHELLSTOCK ID INFO
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site) (repeated violation)
Observation: Tags missing from the molluscan shellfish containers. - REATTACHED TO CONTAINER
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served.
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction (repeated violation)
Observation: The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction:Shrimp - paella, seabass, barramundi, wild salmon
Correction: Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed cream cheese at 48-49F, milk at 48F in the Continental refrigerator - DISCARDED, cut potatoes at 49F, cut tomatoes at 44F on the Continental 2 door prep refrigerator, tzatziki at 45F, orzo cake at 45F - CUT POTATOES DISCARDED, THE OTHER FOOD PUT IN THE WALK IN TO COOL
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure:Ahi tuna
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 asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- 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.
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09/11/2013 | Risk Factor | |
The purpose of today’s visit was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
Please fax/email to my attention within 30 days, the menus containing the updated consumer advisory changes. Additional please fax/email to my attention a cut sheet/spec sheet for the Meico dishmachine.
Additional food temperatures:
Pork barbecue, cooked eggplant, risotto - walk in: 38F,38F, 38F
FOR MORE INFORMATION:
Inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Hot water heater: Aerco BMK-2.0 GWB which uses 2,000,000 BTU's to produce 1682 GPH of 140F water at an 100F rise
Dishmachine: Champion, Meico - both heat sanitizing
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction
Observation: The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction:Seabass, red snapper
Correction: Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed milk at 50F (used for lunch service, on bottom of refrigerator ), 44F (unopened container on bottom of refrigerator) - RECOMMENDED TO PIC TO REMOVE THE BOXES ON THE 2ND SHELF OF THE REFRIGERATOR WHICH APPEARS TO BE INHIBITING THE COLD AIR FLOW THRU THE REFRIGERATOR. PIC HAD THE BOXES REMOVED
Correction: cooked chicken at 44F on the Continental left prep top - PUT IN WALK IN, cooked potatoes on the Continental prep top right at 46F - DISCARDED
- Critical: Consumer Advisory, Reminder Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without a reminder asterisk:Ahi tuna
Correction: The Consumer Advisory shall include a reminder statement that includes asterisking (*) the animal-derived foods requiring disclosure to a footnote that states one of the following: 1) "Regarding the safety of these items, written information is available upon request", or 2) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness", or 3) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions".
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not nonabsorbent, and/or smooth:Observed towels utilized under cutting boards
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- 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:Continental 2 door prep refrigerator, Glastender 4 door flat top prep refrigerator
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.
- Temp Meas Devices/Food & Mech. Warewasher/ Scaled in Range of Use
Observation: The food temperature probe (is improperly scaled, not in the intended range of use for measuring hot/cold food temperatures).OBSERVED THE LOWEST TEMPERATURE ON THE THERMOMETER TO BE 50F
Correction: Food temperature measuring devices shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonia test kit.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:Slicer
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins and enclosed components of equipment are not being cleaned as required.
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.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris:Gaskets of both of the Continental prep refrigerators at the cookline, Continental #8, Silver King 2 door prep refrigerator
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Critical: Backflow Prevention, Air Gap / When Required
Observation: Observed a coffee machine discharge hose resting in the bottom of a sink.
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by providing an air gap as specified under 5-202.13. The discharge lines at the sink shall be altered to hang above the flood level rim of the sink in order to provide an air gap.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no covered refuse container for the disposal of feminine napkins in the unisex employee restroom.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Handwashing Signage at Handwashing Facilities Required
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 - only one handwashing sink in the kitchen has a handsign, no handsigns in the employee restrooms or behind the bar
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Ventilation Systems, Shall Be Clean
Observation: Intake and exhaust air ducts are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials.
Correction: Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.
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03/08/2013 | Routine | |
Restaurant representatives - add corrected or new information about The Westin Reston Heights, 11750 Sunrise Valley Dr., Reston, VA 20191 »