Today’s inspection was to conduct a RISK FACTOR 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.
NOTE: This section is not currently being used at the time of this inspection although manager anticipates that it will be opened up and used more in the coming few months. EHS looked at refrigeration equipment and confirmed that two are being used and the other nits locked and not in use.
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.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site)
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. OBSERVED AREAS OF PINK AND BLACK MOLD LIKE SEDIMENTS ON THE INSIDE SURFACE OF THE ICE BIN.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold. DISCUSSED WITH MANAGER , ICE BIN TO BE UNPLUGGED AND CLEANED THAT AFTERNOON. ALSO A CLEANING SCHEDULE TO BE ESTABLISHED FOR CLEANING THE UNIT IN A MORE REGULAR BASIS.
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10/22/2015 | Risk Factor | |
Today’s inspection 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.
NOTE: This section is not currently being used at the time of this inspection although manager anticipates that it will be opened up and used more in the coming few months. EHS looked at every refrigeration equipment and confirmed that none are being used to store potentially hazardous food ,all units were found to be empty. One 2 DR flat top refrigerator in the bar section is being used and temperature of unit and PHF have been taken.
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. | 05/12/2015 | Routine | |
The purpose of this follow up visit was to assess the cold holding capability of the Hobart refrigerator. Presently it is holding PHF/TCS food at 41F or below.
No violation noted during this evaluation. | 11/07/2014 | Follow-up | |
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.
A follow up inspection will be conducted on or about November 7, 2014 to assess the cold holding capability of the Hobart refrigerator.
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 the Hobart refrigerator is not capable of maintaining the temperature of PHF/TCS food at 41F or below. Please have the unit repaired/replaced and holding the PHF/TCS food at 41F or below before use.
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: 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:Observed chicken salad at 46F, tuna salad at 45F, blue cheese at 47F, caesar salad dressing (pasteurized egg) at 46F
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
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10/30/2014 | Risk Factor | |
The purpose of this visit was to verify the dish machine was capable of sanitizing. The dish machine is now able to wash, rinse and sanitize food contact surfaces.
No violation noted during this evaluation. | 06/02/2014 | Follow-up | |
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (corrected on site)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item that may be served raw and/or undercooked:Observed no disclosure or reminder present for the hamburger and steaks
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.MENU REPRINTED WITH THE COMPLETE CONSUMER ADVISORY
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth:Observed the bottom shelf of a prep table has rusted thru and exhibits a large hole
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (repeated violation)
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.
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.
- Plumbing / Maintained in Good Repair
Observation: The faucet at the rinse area adjacent to the dishmachine is continually leaking water.
Correction: A plumbing system shall be maintained in good repair.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulbs above the ice machine 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.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the walls by the dish line exhibit holes, the walls above the cove molding exhibit damage throughout the kitchen.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Ventilation Systems, Shall Be Clean (repeated violation)
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.
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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.
Please fax to my attention, within a month, the updated menu containing the complete consumer advisory. Additionally within 10 days please fax the invoice for the dishmachine repair.
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: Consumer Advisory, Reminder Provided (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without a reminder statement:Traditional sliders does not exhibit an asterisk
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".
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: plates
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified
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.
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.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at the only handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
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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 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
Dishmachine: Hobart AM 14, heat
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: 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: Southwestern burger
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 / Non-food Contact / Visibly Clean (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:Gaskets on all cold holding equipment
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Critical: Backflow Prevention, Air Gap / When Required (corrected on site)
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin. - HOSE DETACHED FROM FAUCET
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by providing an air gap as specified under 5-202.13.
- Physical Facilities Good Repair
Observation: Observed that the wall under the handsink is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- 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.
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02/15/2013 | Routine | |
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