- Physical Facilities/Repairing (repeated violation)
Observation: Floor tiles in front of the beverage walk-in refrigerator were observed damaged and in need of repair. The floor surface in the inside of the beverage walk-in refrigerator was observed damaged.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
- Cleaning, Frequency and Restrictions
Observation: The floor/wall surfaces in the beverage walk-in cooler were observed in need of cleaning.
Correction: Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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01/26/2016 | Routine | |
The chlorine bar dishmachine was observed sanitizing at proper concentration (50 -100 ppm). Areas of baseboard and coving around the interior of the bar observed in need of repair. Front foot rail around the bar seating area observed loose and in need of repair.
- Equipment/Good Repair and Proper Adjustment (repeated violation)
Observation: The front bottom rail around the bar seating area was observed loose and in need of repair.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Physical Facilities/Repairing (repeated violation)
Observation: Several areas of floor coving/baseboard around the interior of the bar was observed in need of repair.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
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02/03/2015 | Follow-up | |
A recheck will be conducted for the bar dishmachine in approximately two weeks. The previous high temperature dishmachine at the bar had recently been replaced with a chlorine sanitizing machine. The chlorine concentration was observed at 0 ppm.
- Ready-to-Eat,Time/Temperature Control for Safety Food, Disposition (corrected on site)
Observation: Open gallon of milk dated 01/01/2015 in the bar refrigerator observed not properly discarded. Product was discarded by the person in charge.
Correction: A food specified in paragraph 3-501.17(A) or (B) shall be discarded if it: (1) Exceeds the temperature and time combination of paragraph 3-501.17(A), except time that the product is frozen
- Equipment/Good Repair and Proper Adjustment
Observation: The front bottom rail around the bar seating area was observed loose and in need of repair.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency (corrected on site)
Observation: Surfaces of the bar soda dispensing nozzles were observed in need of cleaning and sanitizing.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
- Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site) (repeated violation)
Observation: The chlorine sanitizer concentration in the bar dishmachine was observed at improper concentration (0 ppm). The machine has just recently been installed. Properly sanitize equipment/utensils in the 3-compartment sink and/or in the upstairs dishmachine until the bar dishmachine has been serviced/repaired.
Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
- Physical Facilities/Repairing (repeated violation)
Observation: Several areas of floor coving/baseboard around the interior of the bar was observed in need of repair.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
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01/20/2015 | Routine | |
Correct observations.
- Contamination from Hands/Preventing Contamination by Employees (corrected on site)
Observation: Employee at bar observed cutting lemons to be used with drinks with his/her bare hands.
Correction: Food employees not serving a highly susceptible population may contact exposed, ready-to-eat food with their bare hands if: (1) The permit holder obtains prior approval from the regulatory authority
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Container of butter at the main cookline observed cold holding at improper temperature (product was discarded by the person in charge).
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Sanitizing Solutions, Testing Devices
Observation: There was no test kit provided for monitoring the concentration of the chlorine sanitizer.
Correction: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Testing devices to measure the concentration of sanitizing solutions are required for 2 reasons: 1. The use of chemical sanitizers requires minimum concentrations of the sanitizer during the final rinse step to ensure sanitization
- Utensils and Temperature and Pressure Measuring Devices/Good Repair and Calibration
Observation: The water temperature measuring device on the bar dishmachine was observed not properly working.
Correction: Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. A utensil or food temperature measuring device can act as a source of contamination to the food it contacts if it is not maintained in good repair. Also, if temperature or pressure measuring devices are not maintained in good repair, the accuracy of the readings is questionable. Consequently, a temperature problem may not be detected, or conversely, a corrective action may be needlessly taken.
- Critical: Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site)
Observation: The high temperature dishmachine at the bar was not reaching the appropriate final rinse temperature. A high temperature thermal label was used to verify (The person in charge will properly sanitize the bar glasses/dishes in the main kitchen dishmachine until the bar machine is repaired and/or replaced).
Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
- Handwashing Cleanser, Availability (corrected on site)
Observation: Hand soap was not provided at the bar area handsink.
Correction: Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site)
Observation: Disposable paper towels were not provided at the bar handsink and one of the main kitchen handsinks.
Correction: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels
- Handwashing Signage
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the bar area handwash sink.
Correction: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
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01/30/2014 | Routine | |
The bar opens 3:00 pm to midnight. No foods are cooked or prepared in the bar. All the foods come from main restaurant.
- Physical Facilities/Repairing (repeated violation)
Observation: Beer/wine "Arctic" walk-in floor rusty
Correction: and some cove base tiles are missing by "Perlick" 2-door bar refrigerator.
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01/14/2013 | Routine | |
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