Belmont Country Club/ Manor House, 19661 Belmont Manor Lane, Ashburn, VA 20147 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Belmont Country Club/ Manor House
Address: 19661 Belmont Manor Lane, Ashburn, VA 20147
Type: Full Service Restaurant
Total inspections: 10
Last inspection: 08/27/2015
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Inspection findings

Inspection date

Type
Clean and organized kitchen.
Victory cooler (front right)= food is 41F. Recommend adjusting cooler.
  • Critical: Food - Consumption of Raw or Undercooked Animal Foods
    Observation: Raw and/or undercooked Ahi and filet 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.
  • Critical: Handwashing Lavatory*
    Observation: Handsink has been removed (for hallway renovation, reinstall a 2nd handsink). There are not an adequate number of handwash lavatories on site.
    Correction: Install additional lavatories to increase the employee's opportunity to wash hands routinely.
08/27/2015Routine
Bar in main dining room was remodeled.
Add cove base @ floor/wall juncture.
Handsink is ONLY for handwashing
No violation noted during this evaluation.		05/27/2015Other
REMINDER: handsink is for handwashing ONLY. Not food for prep or equipment washing.
please clean ceiling vents/ceiling tiles and replace tiles as needed.
No violation noted during this evaluation.		02/05/2015Risk Factor
dishwasher repaired. sanitizing properly.
No violation noted during this evaluation.		09/12/2014Follow-up
splash guard needed next to handsink
good date labeling
monitor temperature at prep cooler 195 (right door gasket) - 42F
menu updated for file
Facility organized and clean
  • Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
    Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. (hot dog roll, cooked chicken for salad, potato chips)
    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.
  • Critical: Equipment and Utensils - Before Use After Cleaning*
    Observation: Dishwasher is not reaching sanitizing temperatures. Booster heater does not appear to be working.
    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.
09/04/2014Risk Factor
excellent date labeling. thank you for efforts.
Reviewed HACCP plans for bacon and ROP. good log book. thank you.
observed receiving: cream 35, cheese 39, ricotta 35
  • Critical: Hands - Preventing Contamination from Hands* (corrected on site)
    Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. (pickles, desserts)
    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.
  • Critical: Cooling*
    Observation: Chili (prepared 5/8) noted not being adequately cooled to prevent the growth of harmful bacteria.
    Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
05/09/2014Risk Factor
Met with Josh Ingram re: HACCP development
No violation noted during this evaluation.		03/12/2014Follow-up
Inspection done as part of Standardization inspection.
HACCP plan needed for ROP process.
Monitor cold holding at Center prep cooler.
Consumer advisory reminder on menu, update disclosure (*).
  • Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
    Observation: Bar dishwasher is not properly sanitizing after washing.
    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. Discontinue use of bar dishwasher until functioning properly.
01/15/2014Routine
Reminder: date shellstock tags and file in chronological order ( on bulletin board-good)
New PIC/manager-please email copy of CFM certifications for file
Reminder: date label prepared items - use/discard within 7 days. Facility has identified process/purchased day stickers-continue with training staff to use. Thanks for efforts.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Items in small beverage air cooler 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
  • Sanitizing Solutions, Testing Devices
    Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Correction: Obtain a quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
10/03/2013Routine
excellent use of gloves noted
new menu in 2 weeks-please email copy for file. Discussed consumer advisory.
Items noted prepared >7 days - not in use. discarded.
excellent efforts with date labeling
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. (Raw shrimp with cobbler)
    Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
    Observation: Chicken on grill hot holding at improper temperatures.
    Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
03/21/2013Routine

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