This visit was made to conduct a risk factor assessment. Please note the following items:
1) Ensure that all foods on the buffett line are protected via either sneeze guards or properly covered with lids or other protective devices.
2) Good holding temperatures observed.
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: brown sugar and raisins uncovered on breadfast buffet bar for consumer self service.
Correction: Foods shall remain covered at all times. (items relocated under the sneeze guards).
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09/04/2015 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation.
*Repeat violations are subject to civil penalty*
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer. (sausage cooling inwalk-in was tightly covered with plastic wrap)
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food. (PIC uncovered the sausages)
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05/06/2015 | Routine | |
This visit was made to conduct a routine food safety evaluation.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: observed server handling ready to eat toast with her bare hands.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. (Employee disacrded toast and used tongs to handle new toast. Manager agreed to train employees on bare hand contact, glove use, and hand washing.
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12/16/2014 | Routine | |
This visit was made to conduct a routine food safety evaluation.
Please e-mail the correspondence regarding the walk-in freezer door to me at lydia.zweimiller@vdh.virginia.gov as proof that you are working to correct the issue.
Repair the bar dish machine so that it produces chlorine sanitizer solution @ 50-100ppm. Until such time, use the dish machine in the kitchen to was bar ware.
*Repeat violations are subject to civil penalty*
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit(s) are (missing, damaged): Walk-in freezer door. (The walk-in freezer door is also caked with ice, and will not shut all the way)
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. (Maintenance manager repoerted that he has put in a work order, and is waiting for the accounting department to approve it)
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: barware. (Bar dish machine was not functioning to produce a chlorine sanitizer solution of 50-100 ppm. Test strip measured 0 ppm)
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. (The hot water sanitizer dish machine in the kitchen will be used to clean all dishes until the bar machine is operational. PIC agreed not to use the bar machine until it can produce chlorine sanitizer solution at 50-100 ppm)
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08/25/2014 | Routine | |
This visit was made to conduct a follow-up inspection. The 2 door reach-in at the server station is now maintaining a temperature of 40 degrees F, and is thus approved for use. The bar dish machine has been equipped with a new chemical dispenser, and is producing Cl sanitizer solution at 50 ppm. It is not approved for use. Walk-in freezer gasket and walk-in fridge door handle should be repaired before next routine inspection. This repeat violation is subject to civil penalty.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit(s) are (missing, damaged):(Walk-in freezer door is damaged prohibitng door from closing properly. Walk-in fridge door handle is also broken).
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.
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05/28/2014 | Follow-up | |
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site) (repeated violation)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer. (Observed containers of potatoes and sausages cooling in walk-in covered tightly with plastic wrap)
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food. (PIC opened containers)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: (2 door refrigerator at server station had ambient temp of 63°F. Milk and hafl and half were 60°F and 55°F)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (PIC moved items to walk-in and agreed not to keep any TCS foods in that fridge until it is repaired)
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: (2 door reach-in at server station)
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit(s) are (missing, damaged):(Walk-in freezer door is damaged prohibitng door from closing properly. Walk-in fridge door handle is also broken).
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.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Tableware and glassware
1. Hot water sanitizing dish machine in main kitchen was not working properly when tested with thermal label
2. Bar dish machine was not working properly when tested with Cl test strip (0ppm) Sanitizer solution hose was not connected properly to dispenser, and the line disconnected when the machine began dispensing.
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
1. Engineer was able to repair hot water machine during inspection.
2. PIC agreed to use main hot water machine until bar machine is functioning to produce chlorine sanitizer solution at 50-100 ppm.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the server/coffee area is being used as a dump station. (observed ice in sink and pitchers next to sink waiting to be dumped)
Correction: A hand washing sink may not be used for purposes other than hand washing.
- Plumbing / Maintained in Good Repair
Observation: Observed faucet leaking at bar hand sink.
Correction: A plumbing system shall be maintained in good repair.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink. (No soap at hand sink in back prep area of kitchen).
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. (PIC provided soap)
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. (No paper towels at server station hand sink and bar hand sink).
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. (PIC provided paper towels).
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05/14/2014 | Routine | |
This visit was made to conduct a routine food safety evaluation.
Service bar dish machine so that it produces chlorine sanitizer solution of 50-100 ppm in order to properly sanitize dishes. Until such time, use the hot water dish machine in the kitchen to wash bar ware.
*Repeat violations are subject to civil penalty*
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: (Observed cooking utensils in a container of soiled water on counter)
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. (PIC removed utensils and placed at dishmachine to be cleaned)
- Thawing / Approved Methods (corrected on site)
Observation: Observed improper methods used to thaw food. (Observed container of frozen hot dogs on counter thawing)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process. (employee moved hot dogs to walk-in)
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit(s) are (missing, damaged): (walk-in freezer door gasket broken)
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.
- Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: (Deli slicer)
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. (Employee started cleaning during inspection under direction of the PIC)
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (corrected on site)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: (Counters and shelves on cook line used to store clean dishes and utensils).
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. (Employee washed, rinsed, and sanitized during inspection)
- 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: barware (dish machine at bar not functioning. Chlorine sanitizer measured at 0 ppm).
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. (PIC called maintenance company to repair, and agreed to wash barware in the dish machine in the kitchen until such time as the bar machine is functioing to produce Cl sanitizer solution at 50-100 ppm)
- Critical: Separation of Toxics by Spacing or Partitioning (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. (Observed butane cartidges stored next to and above food items in storage room)
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning. (PIC moved the butane to the chemical storage room)
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01/15/2014 | Routine | |
- Critical: Certified Food Manager: Presence Required (corrected on site)
Observation: There was no Certified Food Manager (CFM) present at the beginning of the inspection (food preparation and warewashing was occuring at the time)
Correction: It is unlawful to operate a food establishment unless it is under the immediate control of a CFM. It is highly suggested that you have more than one employee with the food manager's certification. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in enforcement action.
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because:CFM did not know all BIG 5 foodborne illnesses or all reportable symptoms. Employee Health information provided.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer (melons, pasta and wings tightly wrapped in plastic)
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food.
- Consumer Advisory, Disclosure Provided
Observation: The following foods have an asterisk but are not offered undercooked or raw and may be confusing for consumers: chicken strips, mozzarella sticks, chicken sandwich, curry chicken, chicken caesar salad.
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.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit(s) are (missing, damaged): repair door gasket for walk in freezer
Correction: not closing properly (work order in)
- Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to control pests. (fruit flies observed in wait station, dishwahing area, pan/equipment storage area.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
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09/26/2013 | Routine | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: turkey at 45F, ham at 48F, cheese at 46F, liquid eggs at 46F and milk at 50F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Temp Meas Devices for Ambient Air Location
Observation: The temperature measuring device in the following hot food storage unit was not properly located in the coldest part of the unit:
Correction: In a mechanically hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the coolest part of the hot food storage unit. Store the thermometer near the opening of the unit.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. 1. Walk-in #4 and 4 door Victory unit.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The walk-in door at the main kitchen is severely damaged and the door gaskets are damaged.
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.
- Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: ice machine interior, food slicer, and robot coupe.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Equipment / Non-food Contact / Visibly Clean (corrected on site)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: food drawers.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles
Observation: Observed that inadequate lighting was provided in the walk-in refrigerators, walk-in freezers, and/or dry storage areas.
Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the is not maintained in good repair.
Ceiling tiles metal frames are all rusted and paints are peeling off.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist. Fruit flies at the bar.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the @Physical structure@ in the @Location@ is in need of cleaning. Dry storage floors soiled and ceiling tiles are all yellowed
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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05/22/2013 | Routine | |
- 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. BAr area
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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02/20/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Holiday Inn Historic District (Food), 625 First St, Alexandria, VA 22314 »