| No violation noted during this evaluation. | 11/06/2015 | Risk Factor | |
Today’s inspection was to conduct a routine assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the back door.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
|
04/08/2015 | Routine | |
| No violation noted during this evaluation. | 12/05/2014 | Routine | |
The purpose of this visit is a follow-up to check on the updated table tent menu which shows a full consumer advisory. The table tent menu with the full consumer advisory has been completed and the facility is not in compliance. Thank you
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: The prep table shelf below the prep table near the walk in refrigerator is observed with considerable rust.
Correction: Resurface the prep table shelf or replace the prep table shelf to ensure a smooth, easily cleanable and non-absorbant surface within 90 days.
|
05/13/2014 | Follow-up | |
The purpose of today’s visit was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
Additional food temperatures: Walk in refrigerator 39f
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Observed that when the cook took the raw chicken tongs and grabbed a raw chicken breast from the two drawer base refrigerator along the grill, that the raw chicken juices dripped onto the bacon in the pan stored along the grill as she passed the raw chicken over the cooked bacon.
Correction: The cook was alerted and the area where cooked bacon is normally stored was relocated to a place along the grill which will be unlikely to be cross contaminated from raw foods being passed over the pan which holds the bacon. The contaminated bacon was discarded.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: Steak
Correction: Per manager the menu's were reprinted approximately 30 days ago and the steak disclosure was left off. The manager agreed to place a table tent on the table within 10 days reminding consumers that steak may be served cooked to customer order. EHS will follow-up in 10 days to verify that the table tents have been placed onto the tables. 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.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: The prep table shelf below the prep table near the walk in refrigerator is observed with considerable rust.
Correction: Resurface the prep table shelf or replace the prep table shelf to ensure a smooth, easily cleanable and non-absorbant surface within 90 days.
- Utensils in Good Repair / Discard (corrected on site)
Observation: The following utensils were observed in a state of repair and condition preventing effective maintenance and cleaning/sanitization: Several lexan containers and lids which were cracked and/or chipped.
Correction: Manager discarded damaged utensils. Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded.
- Equipment & Utensils / Air-Drying or Adequate Draining Required (corrected on site)
Observation: Lexan containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Manager instructed a foodworker to reposition the lexan containers to allow for thorough air drying after washing and prior to stacking. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at the dishwashing area handwashing sink used by food employees.
Correction: Sign provided by EHS. Manager placed sign at handsink.
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04/25/2014 | Routine | |
The purpose of this visit is a risk factor assessment. All violations were corrected during today's visit. Time for this inspection includes time for the typing of this inspection. Thank you.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: In the prep cooler along the cookline observed raw breaded chicken stored over white gravy. In the walk in refrigerator, observed raw beef on the same tray as proscuitto.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees. Handwashing signs needed at the bar handsinks
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
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11/21/2013 | Risk Factor | |
The purpose of today’s visit was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (
www.vdh.virginia.gov
).
Hot water heater: Rheem ruud.
Dishmachine: Auto chlor, 50ppm chlorine, facility has test kit.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Observed raw chicken over raw tilapia in the stacked two door upright refrigerator along the cookline
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- 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: Marinated raw chicken breast 46f in the stacked two door upright ref along the cookline, per foodworker was previously taken out several times throughout the lunch period.
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.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the wiping cloth bucket along the cookline with a concentration of zero (0) ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. Adjusted during inspection.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: The dipper well was observed with food debris in the basin. The interior of the refrigerator and freezer units are in need of cleaning.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Equip/Utensils/Linens/Single-Service/Elevation
Observation: Observed a box of single service cups on the floor in the dry storage area.
Correction: Elevate all single service items off floor at least 6 inches on approved shelving.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the walk in freezer are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Window & Doors Screened if Kept Open for Ventilation
Observation: The back door was propped open with a cloth in the space between door frame and dool allowing for a 2-3 inc clearance.
Correction:
- Physical Facilities Good Repair
Observation: Observed holes in walls near kitchen handsink wall. Observed handsink pulled away from wall in kitchen.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/20/2013 | Routine | |
Restaurant representatives - add corrected or new information about Glory Days Grill, 9526 Old Keene Mill Rd, Burke, VA 22015 »