- Food Display/Preventing Contamination by Consumers
Observation: Food (plain yogurt, cottage cheese, brie, salmon, berries, cut melons) on display at the buffet counter is not protected from contamination (new sneezeguard on-site has not yet been installed). Cut melons and berries in the club lounge are also not protected from contamination.
Correction: Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food on display shall be protected from contamination by the use of packaging
- Equipment/Good Repair and Proper Adjustment (repeated violation)
Observation: The hot buffet bar contains raw wood that must be sealed. The banquet walk-in refrigerator door was found ajar
Correction: repair this door/unit so that it closes and maintains foods 41 F and below. The cook's prep refrigerator is holding foods marginally at 43 F
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency
Observation: Surfaces of the employee cafeteria water and soda dispenser nozzles are not clean.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
- Plumbing System/Maintained in Good Repair
Observation: The two part sink right basin stopper is not in maintained good repair.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Physical Facilities/Repairing
Observation: Some exposed foam filler observed in some areas of the kitchen is not smooth and easily cleanable
Correction: properly trim and seal.
- Cleaning, Frequency and Restrictions
Observation: The beer/wine walk-in refrigerator floor and the floor drain across from the stove/soup kettle are not cleaned as often as necessary to keep them clean.
Correction: Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Food Manager Certificate and Responsibility (repeated violation)
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager. A person with a Northern Virginia Certified food manager card should be on duty during all hours of operation. Person on duty today had their ServSafe Certificate which they need to take to ORS Interactive at 6066 Leesburg Pike, Falls Church, VA and obtain a NVCFM card and submit verification within 10 days to my office.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
|
03/09/2016 | Routine | |
Breakfast buffet is on time control. Written procedures were available. The handsink faucet in the wait station area needs securing. Some lights in the kitchen hood system observed not working. The gasket to the top portion of the cook-line preparation unit observed in need of repair/replacing. There was no food product in the walk-in unit that was being repaired. The engineering department has a part on order. Product for the employee cafeteria had just been cooked and was hot holding in the transport boxes.
- Critical: Cooling, Cooked Food (corrected on site) (repeated violation)
Observation: Container of cream sauce in the walk in refrigerator prepared yesterday observed at improper temperature (52 F). Product was discarded by the person in charge.
Correction: Cooked time/temperature control for safety food shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70ºF)
|
09/05/2014 | Risk Factor | |
Lunch set-up started, no food on display, hot or cold holding.
No violation noted during this evaluation. | 05/28/2014 | Risk Factor | |
- Critical: Cooling, Cooked Food
Observation: Onion soup (59 F) and vegetable soup (60 F) cooked yesterday were not cooled within 2 hours from 57ºC (135ºF) to 21ºC (70ºF)
Correction: and/or within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less. Food was discarded.
- Critical: Ready-to-Eat,Time/Temperature Control for Safety Food, Disposition
Observation: Some foods in the walk-in cooler exceeded the time requirements (hold for 7 days). Foods were discarded.
Correction: A food specified in paragraph 3-501.17(A) or (B) shall be discarded if it: (1) Exceeds the temperature and time combination of paragraph 3-501.17(A), except time that the product is frozen
- Time Public Health Control/Time - Maximum up to 4 Hours/Marked (corrected on site)
Observation: The food for which time only, rather than time in conjunction with temperature control, is not properly logged in the log book to indicate the time it shall be discarded. Corrected by instruction.
Correction: If time only, rather than time in conjunction with temperature control, up to a maximum of 4 hours, is used as the public health control: The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency (corrected on site)
Observation: Surfaces of the tea urn dispensers were observed with an accumulation of slime/mold.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
- Critical: Food Manager Certificate and Responsibility (corrected on site)
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager. CFM arrived during inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
|
01/31/2014 | Routine | |
- Equipment/Good Repair and Proper Adjustment (repeated violation)
Observation: The following observed in need of repair:
- knob missing to Garland oven
- gaskets to four drawer unit- on order.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
|
12/27/2013 | Follow-up | |
- Equipment/Fixed, Spacing or Sealing
Observation: Hand sink by toaster oven is not properly sealed to its adjoining wall.
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, and above the equipment
- Equipment/Good Repair and Proper Adjustment
Observation: The following observed in need of repair:
- knob missing to Garland oven
- bread cutting board- on order
- gaskets to four drawer unit- on order
- cabinet in employee break room with sink
- walk-in freezer is not working, not in use.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Critical: Backflow Prevention Device, Design Standard
Observation: Bell top back flow device used at mop sink is under pressure.
Backflow device at garbage disposal is in poor repair.
Correction: A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. In some instances an air gap is not practical such as is the case on the lower rinse arm for the final rinse of warewashers. This arm may become submerged if the machine drain becomes clogged. If this failure occurs, the machine tank would fill to the flood level rim, which is above the rinse arm. A backflow prevention device is used to avoid potential backflow of contaminated water when an air gap is not practical. The device provides a break to the atmosphere in the event of a negative pressure within the system. Minerals contained in water and solid particulate matter carried in water may coat moving parts of the device or become lodged between them over time. This may render the device inoperative. To minimize such an occurrence, only devices meeting certain standards of construction, installation, maintenance, inspection, and testing for that application may be used. The necessary maintenance can be facilitated by installing these devices in accessible locations.
- Handwashing Sinks/Numbers and Capacities
Observation: No hand sink on cookline.
Convert sink in dish area to a hand sink or install additional hand sink.
Correction: At least 1 handwashing sink, a number of handwashing sinks necessary for their convenient use by employees in food preparation, food dispensing, warewashing areas, and in, or immediately adjacent to toilet rooms
- Critical: Backflow Prevention Device, When Required
Observation: No backflow device at spray arm for the tilt skillets.
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 bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by law, by: (A) Providing an air gap at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch)
- Intensity/Lighting
Observation: Two lights out at the hood.
Correction: The light intensity shall be at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels
- Physical Facilities/Repairing
Observation: The following observed in need of repair:
- wall behind dish machine
- grout at dish area floor tiles and grout at floor tiles in tilt skillet area
- grout at floor tiles at bar
- grout at floor tiles in R5 is in poor repair
- tile missing and grout in poor repair in R4.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
|
12/16/2013 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Hilton Arlington-Dan & Brad's Restaurant/Employees Cafeteria, 950 N Stafford St, Arlington, VA 22203 »