The purpose of today's visit was to conduct a risk factor assessment. The following suggestions have been made as a means to incorporate Active Managerial Control:
1. Remind employees not to fill pans above fill line in cold wells (i.e., pans of cut tomato, sliced ham) to ensure all items are maintained at 41F or below
2. Remove all equipment no longer in use from establishment
No violation noted during this evaluation. | 11/10/2015 | Risk Factor | |
The purpose of today's assessment is to verify that an air gap for 3-compartment sink has been created. Photo sent of repairs for 3-compartment sink which distinctly show air gap between plumbing and floor drain.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. OBSERVED PINK MOLD ACCUMULATION IN ICE BIN.
Correction: PLEASE WASH, RINSE, AND SANITIZE INTERIOR SURFACES OF ICE BIN WEEKLY TO AVOID MOLD ACCUMULATION. 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.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the DRY STORAGE AND CATERING STORAGE AREA are not covered by a protective shielding.
Correction: PLEASE COVER ALL LIGHTBULS LOCATED ABOVE DRY STORAGE AND CATERING DISH WARE. Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
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04/09/2015 | Follow-up | |
The purpose of today's visit was to conduct a routine assessment. Please provide photo or service invoice of updated 3-compartment sink with adequate air gap within 7 days. A follow-up assessment will be conducted to verify air gap. Photo/service invoice for 3-compartment sink can be faxed, e-mailed, or sent electronically via text message. Suggestions made to store items, like whole tomatoes, in walk-in cooler to expedite cooling process once cut. Also suggested keeping a container of hot water in steam wells/ on stove to have readily accessible for the storage of in-use utensils.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: The raw animal food on display is stored in a manner that may cause cross contamination of ready-to-eat food as follows: TRUE 4 DRAWER COOLER- OPENED CONTAINER OF COOKED CORNED BEEF BEING STORED WITH IN SAME PAN AS UNCOVERED RAW HAMBURGER PATTIES.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be displayed to prevent cross contamination. Display all raw foods together and all cooked foods or ready-to-eat foods together. Maintain separation. COOKED CORNED BEEF MOVED TO ADJACENT COOLER.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: TONGS, ICE CREAM SCOOP, BREAD KNIFE BEING STORED IN LUKEWARM WATER (85F) ON PREP 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. ITEMS PLACED IN BOILING WATER ON STOVE.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. OBSERVED PINK MOLD ACCUMULATION IN ICE BIN.
Correction: PLEASE WASH, RINSE, AND SANITIZE INTERIOR SURFACES OF ICE BIN WEEKLY TO AVOID MOLD ACCUMULATION. 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.
- Critical: Air Gap Design Standard, Not Less than 1'
Observation: The diameter of the air gap between the water supply inlet and the flood level rim of the 3- COMPARTMENT SINK is less than 1 inch.
Correction: PLEASE SHORTEN PIPING OF WATER BASIN OF 3-COMPARTMENT SINK TO ACHEIVE PROPER AIR GAP. An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the DRY STORAGE AND CATERING STORAGE AREA are not covered by a protective shielding.
Correction: PLEASE COVER ALL LIGHTBULS LOCATED ABOVE DRY STORAGE AND CATERING DISH WARE. Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
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03/31/2015 | Routine | |
- 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:--TRUE 4 DRAWER COOLER, CONTINENTAL 2DR PREP COOLER, BEVERAGE AIR 3DR UC RI COOLER
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.
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07/09/2014 | Routine | |
| No violation noted during this evaluation. | 10/18/2013 | Risk Factor | |
- Equipment / Non-food Contact / Visibly Clean (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:--OBSERVED FOOD DEBRIS ON SURFACE AND DOOR HANDLES OF THE TRUE 4 DOOR COOLER.
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.
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06/27/2013 | Routine | |
Restaurant representatives - add corrected or new information about Belle Haven Club Grill, 6023 Fort Hunt Rd, Alexandria, VA 22307 »