Courtyard Dulles Chantilly, 3935 Centerview Drive, Chantilly, VA 20151 - Hotel Continental Breakfast inspection findings and violations

Business Info

Restaurant: Courtyard Dulles Chantilly
Address: 3935 Centerview Drive, Chantilly, VA 20151
Type: Hotel Continental Breakfast
Phone: 703 709-7100
Total inspections: 5
Last inspection: 10/27/2015

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Inspection findings	Inspection date	Type
No violation noted during this evaluation.	10/27/2015	Routine
The purpose of this visit is to conduct a routine inspection. Remind employees that Bare Hand contact with food that is ready to eat is not permitted unless a variance is obtained from the Health Department. Review hand washing with all employees that are food handlers. Hand washing is one of the best ways to prevent food borne illnesses. Critical: Handwashing / When to wash hands (corrected on site) Observation: A food employee failed to wash his or her hands after handling raw eggs and plating food. 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. EMPLOYEE WASHED HANDS THEN PUT NEW GLOVES ON. 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 PLACING TOAST ON THE PLATE WITH BARE HANDS AND MOVING THE POTATOES ON THE PLATE WITH BARE HANDS. 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. FOOD THAT WAS HANDLED WITH BARE HANDS WAS DISCARDED. EMPLOYEE WAS ASKED TO WASH HANDS AND PUT NEW GLOVES ON TO HANDLE FOOD. Food Storage Containers, Identified with Common Name of Food (corrected on site) Observation: The following food items that are not easily identified by appearance were observed without a label: cranberries, dates, walnuts. Correction: LABEL FOOD CONTAINERS.Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc. Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 4 DRAWER: turkey sausage 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. TURKEY SAUSAGE WAS PLACED IN THE ADJACENT REFRIGERATION UNIT. Sanitizer Test Kit Required Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. Correction: Obtain a QUATERNARY AMMONIA test kit. Equipment / Good Repair / Operation Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 4 drawers 54F Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. REPAIR REFRIGERATION UNIT TO MAINTAIN AN AMBIENT TEMPERATURE OF 41F OR LESS IF YOU WILL PUT TEMPERATURE CONTROL SAFETY FOODS INSIDE.	09/18/2014	Routine
THe purpose of today's visit was to conduct a risk factor assessment inspection. Please contact me if you have any questions. Thank you. DIshmachine: Hobart AM14 - wash 156F, rinse 183F, thermolabel verified. No violation noted during this evaluation.	11/18/2013	Risk Factor
The purpose of today's visit was to conduct a routine inspection. Please correct the consumer advisory on the breakfast menu within 14 days and either fax or e-mail me a copy or picture of the correction to the menu. The items with eggs that can be cooked to order must be marked in some way and the bottom statement must read This item can be cooked to order OR Eggs are cooked to customer preference or something similar, then the statement you already have on the menu must also still appear on the menu. A sticker can be placed on the menu board until a new menu board is ordered, however, since this is a repeat violation it must be corrected within 2 weeks. It is recommended that the carpet be removed from the storage room within 90 days. As discussed, please remind staff that all open packages, leftover, etc. must be used within 7 days INCLUDING the date that it was made/opened, in effect making it +6 days from it was opened. Please have them change the stickers that were placed on items today. See handout provided. Please contact me if you have any questions. Thank you. NOTES: Water heater: Lochinvar RJS120 Critical: Consumer Advisory, Disclosure Provided (repeated violation) Observation:* The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: eggs 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 asteriking () them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. Manager stated that signs are being ordered, he is aware of changes that need to be made to menu. Floor , Wall & Ceiling / Design Observation:* The floor located at the storage closet does not meet the standard of: 1. smooth, durable and easily cleanable. 2. closely woven and easily cleanable carpet. 3. Non-absorbent. Correction: Wall, floor, and ceiling surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, and toilet rooms. Remove carpet in the closet.	06/20/2013	Routine
The modification to the pre-wash sprayer must be made within 5 business days. When completed, please email a picture of the modification to the health department. Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within ten (10) days but no later than the time of your first routine inspection (approximately 30 days). Equipment additions/replacement/changes are not allowed without Health Department approval. Note the following recommendations: It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service. Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review. Hood was cleaned in March 2013. Recommendation is made to clean hood filters at least every two weeks. It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review. It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review. Water heater: Lochinvar RJS120 Miscellaneous Sources of Contamination / Other Sources Observation: The dishwash handsink is adjacent to a storage area with clean dishes. This provides an opportunity for contamination from splash during handwashing. Correction: Install a splash guard - plexiglass hanging from the side of the shelving unit - to prevent cross-contamination from the handsink. Critical: Consumer Advisory, Disclosure Provided Observation: The consumer advisory on the menu board is missing the disclosure statement. Information was given to the operator regarding verbiage to be added to the menu. Correction: Add the disclosure statement to the menu. A sticker may be added or corporate may make the change at the next menu run. Critical: Backflow Prevention, Air Gap / When Required Observation: Observed the pre-wash spray hose to extend below the flood rim level of the sink basin at the 3-vat sink. Correction: Modify or replace the pre-wash hose to provide an air gap of approximately 3" above the top edge of the 3-vat sink.	05/21/2013	Pre-Opening

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