- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: half & half creamer, 2% creamer, nonfat milk creamer, and fat free milk.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Replace the self service coffee creamers more frequently. Pre-chill the creamer containers to have an for extended holding time. Check the temperature of the milk supply on delivery to ensure that the milk is within acceptable temperature limit. The temperature of the milk should be 41-F and lower at the time of delivery at your establishment.(Discarded)
- Warewash Equipment / Cleaning Frequency
Observation: The exterior surfaces of the ware washing machine was observed with lime accumulations.
Correction: Clean the surfaces of the ware washing machine often to prevent lime and dirt build-up.
- Critical: Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: White upright refrigerator
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- 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: Deep fryer compartment noted with grease build-up.
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. Clean the motor compartment of the deep fryer to prevent grease accumulations.
- Equip/Utensils/Linens/Single-Service/Original Package (corrected on site)
Observation: Coffee filters were observed stored unprotected at the coffee station in the kitchen.
Correction: Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.(Filters placed in plastic bag during the inspection).
- Permit to Operate Required, Must be Posted, Must be Valid (corrected on site)
Observation: The establishment has not posted the permit to operate in a conspicuous location.
Correction: No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue. (Relocated permit from office to front viewing area)
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the base of the back door en trance to the kitchen.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.Properly install a weather stripping at the base of this door.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor drains in the kitchen are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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04/22/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection.
Environmental health specialist discussed hand washing, employee health and active managerial control.
Dish machine in snack bar area is not being used.
- Sanitizer Test Kit Required (repeated violation)
Observation: A chemical vegetable wash solution is used in the establishment. No test kit is provided to measure the concentration of the chemical in the solution.
Correction: A chemical vegetable wash is considered a food additive and must be maintained at the concentration recommended by the manufacturer in order to be safe. Provide the approved test kit.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged): 2dr prep cooler on cookline
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Replace door gaskets on prep cooler
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: gaskets on all refrigeration units
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. Clean and sanitize all gaskets.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, and enclosed components of equipment are not being cleaned as required. Ice machine observed with black mold.
Correction: 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. Clean and sanitize ice machine to prevent accumulation of mold.
- Lockers or Employee Storage in Designated Room/Area (repeated violation)
Observation: Observed that personal bags and cellphones are not located to protect food, equipment, linens, and/or single-service items from contamination.
Correction: Relocate personal items to prevent the potential contamination of food, food equipment and utensils, linens, or single-service items.
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10/23/2014 | Routine | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Strawberry yogurt in the display refrigerator at the bar 45f. This unit is frequently opened to use the milk, which is also stored in this unit, used to make coffee. As an alternative, store the milk in the Rendall 1 door ucr or in an icewater bath and monitor the temperature to ensure that PHF hold at 41F or below.
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.Yogurt is discarded.
- Sanitizer Test Kit Required
Observation: A chemical vegetable wash solution is used in the establishment. No test kit is provided to measure the concentration of the chemical in the solution.
Correction: A chemical vegetable wash is considered a food additive and must be maintained at the concentration recommended by the manufacturer in order to be safe. Provide the approved test kit.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Glasses being washed in teh F-16 dishmachine.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. Taken to the kitchen dishmachine for sanitizing.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (corrected on site)
Observation: Due to improper operation of the hot water, mechanical warewashing machine at the bar, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces. The unit was removed from service and the kitchen dishwasher is to be used. The glasses inside the unit were taken to kitchen and ran through the kitchen dishmachine. The F-16 dishmachine was labeled "Do not use." The kitchen dishmachine will be used from here until it is decided if the unit will be used. If a repair is made please fax the invoice for the repair to my attention at 703-385-9568.
- Lockers or Employee Storage in Designated Room/Area
Observation: Observed that lockers and personal storage facilities are not located to protect food, equipment, linens, and/or single-service items from contamination.
Correction: Relocate lockers and personal storage facilities to prevent the potential contamination of food, food equipment and utensils, linens, or single-service items.
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02/22/2013 | Routine | |
Restaurant representatives - add corrected or new information about Courtyard By Marriott, 6710 Commerce St, Springfield, VA 22150 »