- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that the consumer advisory is not complete and does not contain the asterix to identify which foods are being served raw or undercooked: IDENTIFY WITH ASTERIX ALL THE UNDERCOOKED EGG ITEMS AND THE STEAK ON THE MENU
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of IDENTIFYING THE ITEMS INVOLVED WITH AN ASTERIX OR OTHER SYMBOL ON ALL MENUS. EMAIL ME THE REVISED MENU IN 40 DAYS.
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10/22/2015 | Risk Factor | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:OBSERVED FETA CHEESE AT 50F, BLUE CHEESE AT 49F, SALSA X 2 AT 50F AND 49F AND DICED TOMATOES AT 48F IN THE TURBO AIR 2 DR PREP TOP REFRIGERATOR. UNIT WAS HOLDING AT 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. MANAGER HAS BEEN ASKED TO REPAIR THE UNIT IN 10 DAYS AND FAX/EMAIL COPY OF THE INVOICE TO 703-653-9448 ATTN: A 2 INSPECTOR. THE BOTTOM COMPARTMENT HOLD ONLY PRODUCE. MANAGER AGREED TO PLACE ICE AS COOLANT FOR THE FOOD HELD IN TOP COMPARTMENT FOR THE PRESENT TIME.
- 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: OBSERVED THAT THE AMBIENT TEMPERATURE OF THE 2 DR TURBO AIR PREP REFRIGERATOR WAS AT 50 F AND THE UNIT WAS UNABLE TO HOLD TEMPERATURE OF PHF AT 41F OR BELOW. UNIT
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.MANAGER HAS BEEN GIVEN 10 DAYS TO REPAIR UNIT AND FAX A COPY OF THE INVOICE TO 703-653-9448 ATTN: A 2 INSPECTOR.
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05/12/2015 | Routine | |
Emergency pager call-ansul system discharge onto kitchen surfaces, utensils, food.
1. Discard any contaminated food contaminated from discharge including fryer oil.
2. Clean and sanitize all food contact surfaces, including utensils.
3. Clean non-food contact surfaces.
Recharge ansul system.
During EHS arrival, clean-up was already taking place. Ansul system was recharged. The facility was not in operation at the time of discharge, but wanted to re-open for a moringin event. The facillity was cleaned during visit. The utensils were sanitized and exposed food discarded during site visit. Facility is free to resume operation. The complaint is confirmed and is closed.
EHS provided a copy of the "Food Safety After a Fire" for reference.
Thank you
No violation noted during this evaluation. | 02/16/2015 | Complaint | |
Today’s inspection was to conduct a Risk Factor 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 feel free to call 703-246-2444. Thank You.
No violation noted during this evaluation. | 10/30/2014 | Risk Factor | |
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:Tongs, spatulas in standing water under 100F
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. WATER TAKEN OUT OF CONTAINER
- 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). Salmon
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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item was observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed milk at 58F, 56F in the QBD prep refrigerator
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. DISCARDED
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (corrected on site) (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food items that may be served raw and/or undercooked: lunch menu asterisk missing on steak (salad add on), smoked salmon, brunch menu no consumer advisory - eggs, smoked salmon, rib eye steak
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Ambient Air & Water Temp Meas Devices, F Scale, Accurate within 3°F (corrected on site)
Observation: The ambient (air/water) temperature measuring device located in the following unit is not accurate in °F. OBSERVED QBD THERMOMETER READ AT 46F, UNIT WAS AT 60F
Correction: Ambient air and water temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/-3°F in the intended range of use.DISCARDED, OBTAIN NEW THERMOMETERS
- 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: QBD glass door counter refrigerator
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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink in the kitchen and service area are being used as a dump sink.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. DISCUSSED WITH THE CFM THAT HANDSINK ARE TO BE USED FOR HANDWASHING ONLY
- Floor / Wall / Ceiling / Cleanability
Observation: The ceiling tiles in the bar area and drink service area are absorbent and not easily cleanable.
Correction: Replace the ceiling tiles with smooth and easily cleanable ceiling tiles.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulbs adjacent to the 2-vat sink 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.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the top of the Kairak 4 drawer prep under the grill and cook top, the wall adjacent to the Beverage Air 2 glass door refrigerator is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Ventilation Systems, Shall Be Clean
Observation: Intake and exhaust air ducts are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials.
Correction: Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination.
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05/15/2014 | Routine | |
Today’s inspection was to conduct a Risk Factor 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.
In addition to the following violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
4-501.11(a) Observed both of the Turbo Air prep refrigerators were unable to maintain the temperature of the potentially hazardous food (PHF) at 41F or below. Please have these units repaired/replaced so they are capable of maintaining the temperature of PHF at 41F or below. Until repaired please do not store PHF in/on them unless in conjunction with bagged ice and the temperature of the PHF is maintained at 41F or below. Please fax to my attention within 10 days the invoice for the repair of the prep refrigerators.
Please fax to my attention the updated menu, containing the complete consumer advisory for all undercooked foods, within a month. Information on consumer advisory was discussed with and given to the person in charge.
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: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
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)
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous food are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours.Observed partially cooked chicken wings at 68F in the Turbo Air 2 door prep refrigerator - DISCARDED
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed cut tomatoes at 45F, salsa at 43F, sour cream at 45F on the Turbo Air prep top - PUT IN BEVERAGE AIR TO COOL, chick peas at 49F - DISCARDED
Correction: cut tomatoes at 47F, cut honeydew at 44F, tuna salad at 55F on the Turbo Air prep top - DISCARDED ALL BUT HONEYDEW, PUT INTO BEVERAGE AIR TO COOL, sliced tomatoes at 43F, cut honeydew at 43F - PUT IN THE BEVERAGE AIR TO COOL
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food items that may be served raw and/or undercooked:Ahi Tuna - lunch/dinner menu, breakfast menu does not contain asterisks on: eggs - any style, poached or the disclosure
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
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08/01/2013 | 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.
Please fax to my attention, within 10 days, the letter from the salmon supplier stating where the salmon was raised and feed information. Additionally, please fax to my attention within a month the updated menu containing the complete consumer advisory.
FOR MORE INFORMATION:
Inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Hot water heater: boiler
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.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:Observed scoops in water at the bar and in a lexan container on the Turbo Air prep top
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
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
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.
- Critical: Consumer Advisory, Reminder Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without a reminder asterisk:Filet mignon, new york strip steak
Correction: The Consumer Advisory shall include a reminder statement that includes asterisking (*) the animal-derived foods requiring disclosure to a footnote that states one of the following: 1) "Regarding the safety of these items, written information is available upon request", or 2) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness", or 3) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions".
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit is damaged:Turbo Air 2 door prep refrigerator
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.
- Cutting Boards / Resurface / Discard
Observation: The cutting boards along the Turbo Air prep refrigerators are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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02/15/2013 | Routine | |
Restaurant representatives - add corrected or new information about Hidden Creek Country Club - Bar & Grill, 1711 Clubhouse Rd, Reston, VA 20190 »