Cardinal Hill Swim & Racquet Club, 9117 Westerholme Way, Vienna, VA 22182 - Seasonal Fast Food Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
The purpose of this visit was to conduct a routine inspection.
NOTE:
- Provide a copy of pest control service receipt to the Health Department. The PIC could not provide a pest control contractor's service information at the time of inspection.
- Critical: Demo of Knowledge/Comply with Code & No Critical Item Violations during Current Inspection (corrected on site)
Observation: The person-in-charge (CFM) failed to explain the proper sanitizing procedure and failed to set up sanitizer solution.
Correction: The CFM needs to have knowledge how to follow sanitize procedure, be able to set up sanitizer solution for dish wash at the 3-vat sink. Provided a small training for CFM to set up sanitizer solution. Explained how to use sanitizer solution. Advised to use Sanitizer buckets and wiping towels if needed.
- Sanitizer Test Kit Required (corrected on site)
Observation: There is no test kit located in the facility for monitoring the concentration of the chlorine sanitizing solutions.
Correction: Obtain a BLEACH test kit. Provided some chlorine test strips to the PIC.
- Critical: Food-Contact Surfaces Cleaned Any Time after Contamination (corrected on site)
Observation: The following equipment food-contact surfaces/utensils were not observed cleaned before any possible contamination: Smoothie blender.
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. Discussed with the PIC.
|
06/24/2015 | Routine | |
The purpose of this visit was to conduct a routine risk assessment. Chlorine sanitizer concentration in 3 vat sink: 100 ppm. NOTE: Please remember to provide copy of service invoice for the True 1 dr upright freezer to the Health Department within 10 days.
- Equipment / Good Repair / Operation
Observation: The following freezer unit is not operating properly and is unable to maintain frozen food at or below 32°F: 1 dr pright freezer.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 32°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. NOTE: Provide copy of service invoice to Health Department within 10 days.
|
07/15/2014 | Routine | |
The purpose of this visit was to conduct a routine risk inspection. Water heater information: AO Smith DRE 80 Chlorine sanitizer concentration in 3 vat sink (initial/final): N/A/100ppm.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Employee washed gloved hands in sink after touching raw beef, then started to return to food preparation. Discussed proper hand washing/glove procedures with employee.
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.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: No sanitizer on the premises at the start of the inspection. NOTE: PIC provided sanitizer during the inspection, and will rewash/rinse/sanitize/air dry all equipment and utensils that had no been properly sanitized.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
|
06/28/2013 | Routine | |
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