- Critical: Food - Safe and Unadulterated*
Observation: The cut fruit, yogurt with a date of Noveber 15, 2015 is unsound or adulterated.
Correction: Discard. Ensure food is safe and unadulterated.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the walkin.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- 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.
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.
|
01/04/2016 | Routine | |
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
|
06/16/2015 | Routine | |
Handsinks need their mixing valves to be adjusted to get 100F water.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cooked salmon cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
|
02/18/2015 | Routine | |
Hot water at first handsink is 100F but the aditional handsinks need to have mixing valves adjusted to reach 100F.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: can opener, inside of nozzle holder at bar.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Equipment used for storage clean knives in between equipment was observed with visible accumulations of soil and debris.
Correction: Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
|
06/11/2014 | Risk Factor | |
Spoke with Food Beverage Manager and General manager regarding no hot water in kitchen. Ongoing problem. Follow-up and timeline to correct problem.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The chicken was not reheated in the steamer oven to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated in a microwave for hot holding are reheated so that all parts of the food reach 165°F or above and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating.
- Critical: Handwashing Lavatory*
Observation: There are not an adequate number of handwash lavatories with hot water on site.
Correction: Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
|
01/30/2014 | Risk Factor | |
No violations.
No violation noted during this evaluation. | 10/02/2013 | Risk Factor | |
No violations.
No violation noted during this evaluation. | 06/11/2013 | Routine | |
Note: Contact me with a solution to water temperature at handsinks during laundry hours. Facility closed when hot water is not 10F at handsinks.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: The milk has a sell by date of 1/23, discarded.
Correction: Ensure food is safe and unadulterated.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at al kitchen handsinks was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
|
01/29/2013 | Routine | |
Restaurant representatives - add corrected or new information about Doubletree Hotel, 21611 Atlantic Blvd, Sterling, VA 20166 »