| No violation noted during this evaluation. | 12/31/2015 | Follow-up | |
As discussed, the following additional non-critical potential hazard/s were observed
- 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: ROAST BEEF 44F, SAUSAGE 45F & CREAM 46F @ #6 / TOMATOES 43F , B. CHEESE 46F & EGGS 46F @ #9 / MILK 45F & YOGURT 50F@ #13
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. DISCARDED ALL POTENTIALLY HAZARDOUS FOODS (PHF) AND WILL USE A/N OTHER REFRIGERATOR UNIT/S.
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12/08/2015 | Risk Factor | |
- Miscellaneous Sources of Contamination / Other Sources (corrected on site)
Observation: The following food item(s) were found subject to contamination after receipt and during storage due to the condition as described: Ice scoops stored in ice making machines.
Correction: Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 through 3-306. Ice is considered a food and must be treated as a ready to eat food that is subject to possible contamination and thereby certain requirements must be followed. Do not store ice scoops in ice makers, unless they are in a specifically designed holder or outside where handle cannot be contaminated by hands.
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03/12/2015 | Routine | |
Grease trap on floor below per building engineer.
Hobart Lxi Dish Washing Machine (Bar) passed Thermolabel test.
Hobart FT 900 Dish Washing Machine (Kitchen) initially failed Thermolabel test, but passed after adjustment by engineer.
No shellfish requiring tag documentation are served
- 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: Hobart walk-In Cooler #3 (Banquet): eggplant and chick pea stew 43F, chopped garlic 45F, sliced tomato 45F. (Ambient 44F measured by 2 EHS and 2 Marriott staff thermometers
Correction: damaged door gasket noted).
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Hobart Walk-In Cooler #3 (Banquet), ambient 44F
Correction: damaged door gasket across top. Hobart Walk-In Cooler #1 (Bakery Storage), ambient 45F
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged): Hobart Walk-In Cooler #3 (Banquet) and Hobart Walk-In Cooler #1 (Bakery Storage)
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.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (corrected on site)
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized. Hobart FT 900 dish Washing Machine (Kitchen) initially failed Thermolabel test.
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. Engineering staff adjusted machine and it passed the Thermolabel test.
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11/19/2014 | Routine | |
The purpose of this visit was to conduct a routine risk evaluation. Quaternary ammonium sanitizer in 3 vat sink: 250 ppm. Both kitchen dishmachine and bar dishmachine turned thermolabels black. NOTE: PLEASE REMEMBER TO PROVIDE REVISED LUNCH AND DINNER MENUS, AND FARM RAISED PELLET FED LETTER FOR SALMON FILETS AND SMOKED SALMON TO HEALTH DEPARTMENT WITHIN 10 DAYS
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier (repeated violation)
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3). Smoked salmon and salmon filet.
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish. NOTE: Provide written statement to Health Dept., as detailed above, within 10 days.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: cooked broccoli/cooked sausage links in hot hold cabinet: 126/121,102 degrees F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. NOTE: PIC disposed of sausage and raised brocolli (determined to be out of temperature less than one hour) temperature to 165 degrees F prior to hot hold.
- 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: sliced turkey/sliced ham in True 1 dr UC coole rest. liner: 56/54 degrees F
Correction: cooked mushrooms/sliced pastrami/cooked spiral pasta/cooked pasta in Hussman 2 dr 1/1 cooler.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The raw and/or undercooked foods provided on the lunch and dinner menu did not have an asterisk referencing the disclosure and reminder statements at the bottom of the menu: grilled salmon.
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 asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. NOTE: Provide copy of revised lunch and dinner menus, showing asterisk next to the grilled salmon, to the Health Department within 10 days.
- 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: True 1 dr flattop (UC) cooler rest.line/Hussman 2 dr UR 1/1 cooler CL.
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. NOTE: Provide copy of service invoice to Health Department for both coolers within 10 days.
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06/30/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor evaluation
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Carton milk at 43F in Room Service QBD Counter-Top Display Cooler (Ambient 49F). Diced potato at 48F, pancake batter at 63F in Hussman 1/1 Cooler (RL) (Ambient 50F, Damaged Door Gaskets). Raw shrimp at 50F and thousand island dressing at 49F in cabinet of Victory 2DR Prep-C (RL) (Ambient 50F).
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. CORRECTIVE ACTIONS: ALL FOODS WERE MOVED TO ALTERNATE REFRIGERATION UNITS, AND THREE UNITS MAY NOT BE USED FOR POTENTIALLY HAZARDOUS FOODS UNTIL REPAIRED, INCLUDING GASKETS, AND DEMONSTRATED TO HOLD REFRIGERATION TEMPERATURE OF 41F OR BELOW DURING PEAK USAGE WHEN DOORS AND TOPS ARE FREQUENTLY OPENED. DOCUMENT REPAIR AS INDICATED IN COMMENTS BELOW.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (corrected on site)
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized. BAR GLASS WASHING MACHINE (HOBART LXi) FAILED TO TURN THERMOLABEL BLACK.
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. CORRECTIVE ACTION: REPAIR BAR GLASS WASHING MACHINE. UNTIL THIS IS DONE, SANITIZE BAR GLASSES MANUALLY USING 3-VAT SINK WITH CHLORINE OR QUATERNARY AMMONIA SANITIZER, OR MAIN DISH MACHINE IN KITCHEN. DISCUSSED WITH CHEF AND BARTENDER. DOCUMENT REPAIR AS INDICATED IN COMMENTS SECTION BELOW.
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12/06/2013 | Risk Factor | |
The purpose of today's visit was to perform a routine inspection: thank you for your assistance in this process.
Equipment:
Hot Water Heater: Cleaver Brooks CB200 and CB250
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier (corrected on site)
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3): Salmon, supplied by ProFish.
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish. CORRECTIVE ACTION: DISCUSSED WITH PERSON-IN-CHARGE
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: sliced tomato at 43F in tabletop cold hold unit, grated cheese at 43F in Victory 2DR Prep Cooler Cabinet, ranch dressing in prep top.
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. OUT OF TEMPERATURE FOODS WERE MOVED TO ALTERNATE REFRIGERATION UNITS.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the floors and ceilings are not maintained in good repair, due to presence of small numbers of cracked or soiled floor and ceiling tiles.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Clean or peplace as appropriate.
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06/28/2013 | Routine | |
Restaurant representatives - add corrected or new information about Fairview Park Marriott Hotel, 3111 Fairview Park Drive, Falls Church, VA 22042 »