Post 2016 license conspicuously to the public.
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Sliced tomatoes, sliced turkey, sliced cheese and cut melon pieces were cold holding at the improper temperatures of 43-51 F in the cold bar unit. Discard any leftovers after lunch service.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency
Observation: Surfaces of the soda fountain ice chute dispenser 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
- Kitchenware and Tableware/Preventing Contamination
Observation: Knives, forks, and/or spoons are not presented so that only the handles are touched by employees and by consumers at the provided consumer self-service area.
Correction: Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and by consumers if consumer self-service is provided. The presentation of setting of single-service and single-use articles and cleaned and sanitized utensils shall be done in a manner designed to prevent the contamination of food- and lip-contact surfaces.
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01/08/2016 | Routine | |
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Shredded cheese cold holding at the improper temperature of 50 F above the salad bar. It was discarded.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Licenses for Food Establishments
Observation: All the food establishments, except Travel Traders (Lobby Shop), and the hotel do not have valid health licenses for the year. Come to our office within 10 days to submit applications and fees to obtain these licenses. Ensure that the applications include the correct billing/mailing addresses. Once received, conspicuously post them for the public.
Correction: No person shall operate a food establishment who does not have a valid license issued to him by the county manager. Only a person who complies with the requirements of this chapter shall be entitled to receive or retain such a license. Licenses are not transferable.
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01/15/2015 | Routine | |
- Critical: Time/Temperature Control for Safety Food, Hot Holding (corrected on site)
Observation: Cooked salmon hot holding at the improper temperature of 123F in a "CresCor" hot holding cabinet in main kitchen.
Correction: (reheated) - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 57ºC (135ºF) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54ºC (130ºF) or above. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Equipment/Fixed, Spacing or Sealing (repeated violation)
Observation: Handwashing sink is not sealed to the 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
- Permit to Operate/Responsibilities of Permit Holder
Observation: The permit is not posted in a location in the food establishment that is conspicuous to consumers.
Correction: Upon acceptance of the permit issued by the regulatory authority, the permit holder in order to retain the permit shall post the permit in a location in the food establishment that is conspicuous to consumers.
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01/17/2014 | Routine | |
1. Items are washed in the main kitchen using a high temperature dish machine which was observed to be sanitizing correctly by means of an irreversible indicator strip (attached to the copy of the report kept in the physical file).
- Critical: Potentially Hazardous Food, Cold Holding
Observation: Ham (46F) and Turkey (46F) were observed cold holding at the indicated improper temperature in the 2-door Traulsen "#41" refrigerator. Items will be removed from the unit and stored in one of the hotels other refrigerators until the unit can hold temperature. On the salad line the unit was turned off when the inspector first arrived and the eggs (55F) and cheese (59F) were observed at the indicated improper temperatures. The inspector returned to the unit at about 3pm and the eggs (51F) and cheese (51F) were still observed to be above 41F. On the cold bar cut melons (48F) and tomatoes (48F) were observed t the indicated improper temperatures. The location is considering adding ice to the salad and cold bar units but until then will put the food on offer for no more than 4 hours and then discard it.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Equipment/Fixed, Spacing or Sealing
Observation: The handwashing sink and the table with the soda machine were observed to be in need of resealing to the 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 2-door 'Traulsen' refrigerator was observed with a damaged door or gasket, with shelves that were rusted, and with the light bulb burnt out.
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.
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01/09/2013 | Routine | |
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