The purpose of this visit was to perform a risk factor assessment.
Please email me the updated menus containing the complete consumer advisory and the parasite destruction letter for the smoked salmon by December 11, 2015.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands.Observed employee handle trash and then handle a sandwich without washing hands and changing gloves
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness.SPOKE TO THE PIC REMINDED HIM THAT IT IS IMPERATIVE THAT EMPLOYEES ARE CHANGING GLOVES AND WASHING HANDS AT THE NECESSARY TIMES, EMPLOYEE TOOK OFF GLOVES, WASHED HANDS AND PUT A NEW PAIR OF GLOVES ON
- Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves worn during multi-tasked food preparation.Observed cook handle with gloved hands, raw tuna and cover the outside with sesame seeds, place in the pan and sear, remove from the pan and with the same gloves worn to handle the raw tuna handled the seared tuna as it was being sliced
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation. SPOKE TO THE CFM THAT WHEN GLOVES BECOME SOILED OR CONTAMINATED THEY MUST BE REMOVED, HANDS WASHED AND A NEW PAIR PUT ON
- 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: PHF(TCS) Prepared from Ingredients at Room Temperature Cooled within 4 Hours (corrected on site)
Observation: Goat cheese sliced and rolled in herbs 4 hours ago was observed at 44F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41°F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods and canned tuna). DISCARDED
- 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 crumbled blue cheese at 57F, sliced ham at 46F on the 3 door prep top, onion soup at 44F in the walk in
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.SPOKE TO CFM ABOUT PUTTING HOT FOOD IN THE PREP REFRIGERATORS TO COOL. THE TEMPERATURE OF THE HOT FOOD CAN POTENTIALLY WARM UP OTHER PHF/TCS FOOD AND AS A RESULT PREP REFRIGERATORS SHOULD NOT BE UTILIZED TO COOL FOOD. FOOD DISCARDED. ONION SOUP PUT IN SMALLER CONTAINERS AWAY FROM WALK IN DOOR TO COOL TO 41F OR BELOW
- Critical: Consumer Advisory, Reminder Provided (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without a reminder statement:steak pizzaiola, smoked salmon, pacific rim tuna, hollandaise sauce
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".
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11/20/2015 | Risk Factor | |
The purpose of this visit was to perform a risk factor assessment.
Please email me an invoice by August 3, 2015 for the repair of the Randell refrigerator.
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 Randell glass door refrigerator portion of the Randell refrigerator/freezer unit not capable of holding PHF/TCS food at 41F or below. Do not use this portion of the unit until it is repaired and capable of maintaining PHF/TCS food at 41F or below.
- 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 sliced tomatoes at 54F, meatballs at 61F on the Delfield prep top, shredded cheddar cheese at 44F, macaroni and cheese at 49F, diced tomatoes at 47F in the Randell glass door refrigerator
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.DISCARDED PHF/TCS FOOD OUT OF TEMPERATURE ON THE DELFIELD, THE REMAINING FOOD PUT IN THE WALK IN TO COOL TO 41F OR BELOW
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07/27/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
No violation noted during this evaluation. | 06/05/2015 | Routine | |
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.
ORS information given to CFM.
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: Consumer Advisory, Reminder Provided (corrected on site)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without a reminder statement:Observed tuna, hollandaise sauce on the menu without asterisk
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".
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02/05/2015 | Routine | |
- Critical: Consumer Advisory, Disclosure Provided
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement.OBSERVED MENU HAS CONSUMER REMINDER BUT REQUIRES CONSUMER DISCLOSURE.
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.DISCUSSED WITH CFM TO ADD A LINE TO THE MENU TO INCLUDE THE CONSUMER ADVISORY. FAX (703-653-9448) OR EMAIL UPDATED MENU TO ME IN 30 BUSINESS DAYS.
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10/22/2014 | Risk Factor | |
- 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 2% MILK AT 54F, MARNARA SAUCE AT 54F AND COTTAGE CHEESE AT 53 F IN THE BEVERAGE AIR 1 DR FLAT TOP REFRIGERATOR.
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. CFM ASKED TO REMOVE FOOD FROM THE UNIT, REPAIR UNIT WITHIN 5 DAYS. NO PHF SHOULD BE STORED IN UNIT UNTIL IT IS ABLE TO MAINTAIN FOOD TEMPERATURE AT 41F OR BELOW.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections at hand wash sink in kitchen near the dish machine and storage room is not working .
Correction: A plumbing system shall be maintained in good repair.MANAGER HAS BEEN ASKED TO REPAIR THE SINK/PLUMBING.
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06/17/2014 | Routine | |
- 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 VISIBLE MILDEW/MOLD AND DIRT ON THE INSIDE OF THE ICE MACHINE.
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.STAFF STARTED CLEANING INSIDE OF THE MACHINE DURING THE INSPECTION.
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06/17/2014 | Routine | |
- Duties / Restrict Unauthorized Personal (corrected on site)
Observation: Unauthorized personnel such as children , non kitchen staff or customers in the food preparation, food storage, or warewashing areas.OBSERVED SEVERAL PEOPLE ENTER THE KITCHEN AND FOOD PREP AREA AND SERVE THEMSELVES TO FOOD ITEMS FROM HOT HOLDING CONTAINERS IN THE KITCHEN/PREP REFRIGERATORS .
Correction: CORRECTED: DISCUSSED WITH CFM TO RESTRICT STAFF ENTRY TO ONLY KITCHEN AND PREP AREA STAFF AND IMPLEMENT MEASURES TO AVOID THIS.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating, smoking, or drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.OBSERVED SEVERAL STAFF ENTERING KITCHEN TO OBTAIN DRINKS FROM THE SODA MACHINE AND DRINKING IN THE KITCHEN AREA
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat, drink, or use tobacco in the kitchen areas especially while preparing food for customers.CORRECTED: DISCUSSED WITH CFM TO IMPLEMENT MEASURES TO PREVENT THIS.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows:OBSERVED RAW CHICKEN ON THE SAME SHELF AS COOKED BEEF AND COOKED MEAT BALLS IN THE 1DR PREP TOP REFRIGERATOR.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.CORRECTED: DISCUSSED WITH CFM WHO REARRANGED THE ITEMS CORRECTLY.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may caUse cross contamination as follows: OBSERVED RAW CHICKEN AND RAW FISH STORED ON THE SAME SHELF AND OVER RAW HAMBURGER PATTIES IN THE 2 DR PREP TOP REFRIGERATOR, RAW FISH AND RAW CHICKEN ON THE SAME SHELF IN THE THERMOKOOL WALK IN REFRIGERATOR AND RAW SEAFOOD, RAW CHICKEN AND RAW BEEF ON THE SAME SHELF IN THE THERMOKOOL WALK IN FREEZER.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).CORRECTED: DISCUSSED WITH CFM TO CORRECT THIS AND REARRANGE THE ITEMS.
- 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 CUT FRUITS AT 48F AND SALSA AT 50F IN THE TRAULSEN 1 DR UPRIGHT REFRIGERATOR.AMBIENT TEMPERATURE IN REFRIGERATOR WAS 53F.
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.CORRECTED: CFM REMOVED THE ITEMS FROM UNITS TO THE WALK IN REFRIGERATOR.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the CHLORINE SANITIZER solution was measured at >200ppm using chlorine test strip. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of CHLORINE SANITIZER solution at 50-100ppm. Verify concentration using the appropriate test kit.CORRECTED: CFM ADJUSTED THE SANITIZER SOLUTION AND OBTAINED READING OF 100PPM USING A CHLORINE TEST STRIP.
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12/18/2013 | Risk Factor | |
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed employee using the handsink near the drinks vending machine at the back opposite the Carter Hoffman to wash towels.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.CORRECTED: DISCUSSED WITH EMPLOYEE AND CFM.
- Physical Facilities Good Repair
Observation: Observed that the ceiling tiles above Kolpak walk in refrigerator is stained with a black moldy appearance and not maintained in good repair.-replace. Provide handles for the True 2 DR upright freezer.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/27/2013 | Routine | |
- 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.
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: 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: OBSERVED EMPLOYEE USING BARE HANDS TO PLACE COOKED BURGERS ON PLATE AND WHILE TOUCHING LETTUCE LEAVES.
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. CORRECTED: FOOD ITEMS DISCARDED.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows:OBSERVED A PAN IN THE WALK IN REFRIGERATOR HOLDING RAW FISH AND COOKED NOODLES AND DELI SLICES IN THE SAME CONTAINER.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. CORRECTED: CFM REMOVED THE ITEMS AND STORED THE FOOD ITEMS CORRECTLY.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to control pests.OBSERVED A NUMBER OF HOUSE FLIES IN THE KITCHEN AREA. ENSURE THE DOORS/SCREEN DOORS TO THE OUTSIDE ARE CLOSED.
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.
- 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 A SPRAY BOTTLE OF MISTY FLUING INSECT KILLER ON SHELF BELOW THE GRILL
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.CORRECTED: CFM REMOVED THE ITEM FROM THE AREA.
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06/27/2013 | Routine | |
Restaurant representatives - add corrected or new information about Riverbend Golf & Country Club, 375 Walker Rd, Great Falls, VA 22066 »