discussed items for upcoming maintenance/remodel
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
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03/31/2016 | Routine | |
Discussed items for facility maintenance.
Post inspection phone call to inform bar dishwasher has been serviced.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Ground beef on stove top hot holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the date on the prepared ready-to-eat (RTE) milk in the refrigerator, the food should have been discarded.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: 0ppm observed at bar dishwasher.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Do not use until fixed. May need to replace site tube for better visability.
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04/14/2015 | Risk Factor | |
Provided info on CFM training
Consumer advisory on menu-both reminder and disclosure-Good Thank you!
Good use of gloves with ready to eat foods.
Training materials provided on cooking temperatures and hot/cold holding
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the kitchen
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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10/16/2014 | Risk Factor | |
Follow up with owner to discuss corrections. All corrections have been initiated. thank you.
Ventilation was being addressed during inspection, new cooler is in place and white cooler removed.
No violation noted during this evaluation. | 06/25/2014 | Follow-up | |
Kitchen is hot and many items stored on top of refrigerator units. May need to address ventilation for proper cold holding.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). (raw burgers above cooked shrimp)
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Grill brush stored on the floor.
Correction: Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Items in prep cooler and white cooler are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. (prep cooler adjusted during inspection)
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked foods is/are provided on the menu, menu board, table tent or brochure without proper disclosure.
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. (menu was documented with correct information, feel free to email for review before going to print * burgers * undercooked eggs)
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06/19/2014 | Routine | |
reminder COOLING 135 to 70 in 2 hrs and to 41 in total of 6 hours. Use ice bath, shallow pans, small portions of food as needed.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
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02/18/2014 | Risk Factor | |
good date labeling efforts on prepared foods
nice restroom renovations
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Non-Food Contact Surfaces
Observation: Interior of the walkin cooler and interior of the ice machine noted in need of cleaning
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues.
- Pests - Controlling Pests*
Observation: Many flies noted in facility.
Correction: Utilize effetive pest control methods to minimize flies.
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10/22/2013 | Routine | |
Notice of cleaning day was posted for 5/12-discussed health dept additions to the list- -thank you
New prep cooler and cutting board-thank you
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Items in Artic Air cooler are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. CORRECTION INITIATED
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Bottom shelf of Artic Air cooler has standing water.
Correction: Maintain nonfood-contact surfaces of equipment clean (identify cause and correct)
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Slicer noted in need of cleaning.
Correction: Clean and sanitizer slicer. CORRECTION INITIATED
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04/11/2013 | Routine | |
Restaurant representatives - add corrected or new information about Ashburn Pub The, 44110 Ashburn Shopping Plaza #196, Ashburn, VA 20147 »