The purpose of this visit was to conduct a risk factor assessment. Buffet hours from 7:30 - 10:30. Reviewed Employee Health Policy and record requirements for fish with person in charge. Swordfish is offered only fully cooked according to manager. Consumer advisory is in place on all menus reviewed during the beginning of the inspection.
Ensure QAC sanitizer is provided between 150-400 PPM. Ensure sanitizer is monitored using the appropriate test kit.
4-501.11 (A) 1DR UR Server's Cooler: 48F. 1DR UR cooler #3: 43F
Please service the coolers within five days to ensure they maintain potentially hazardous food items at 41F or below.
Thank you for your time today. If you have any questions, please call (703) 246-8439.
- 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: Milk at 48F and 46F in #12. Steak at 46F in #2. DISCARDED.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the quaternary ammonia sanitizer was observed in excess of 400 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment. Sanitizer was diluted to 400 PPM.
Correction: Maintain the concentration of quaternary ammonia solution between 150-400 ppm. Verify concentration using the appropriate test kit.
|
03/24/2016 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Thank you for your time today. If you have any questions, please call (703) 246-2444.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Tags missing from the molluscan shellfish containers in the 4DRW cooler.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. Mussels were discarded, person in charge provided tag with added date on back.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours: beef stock in walk-in cooler at 60°F after ~7.5 hours of cooling.
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. Beef stock was discarded.
|
07/17/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
Datemarking and shellstock tag retention methods were discussed during today's visit.
Do not use dish machine until it has been repaired to sanitize food contact surfaces at 160F or above. Person-in-charge placed service call for dish machine during today's visit. Submit service report to EHS within five days.
Thank you for your time today, if you have any questions, please call (703) 246-2444.
- Ambient Air & Water Temp Meas Devices, F Scale, Accurate within 3°F
Observation: The ambient air temperature measuring device located in the following unit is not accurate in °F.4DRW refrigerator, hot box with tomato soup.
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.
- Press Gauge (PSI) on Mechanical Warewashing, Scaled & Accurate within 14 PSI
Observation: The pressure gauge on the supply line for the hot water sanitizing rinse of the warewashing machine is not accurate. Pressure gauge was observed at 53 PSI throught all three cycles.
Correction: Pressure measuring devices that display the pressures in the water supply line for the fresh hot water sanitizing rinse shall have increments of 7 kilopascals (1 pound per square inch) or smaller and shall be accurate to +/-14 kilopascals (+/- 2pounds per square inch) in the 100-170 kilopascals (15-25 pounds per square inch) in the range indicated in the manufacturer's data plate.
- 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.
|
01/27/2015 | Routine | |
The purpose of today's visit is to conduct a routine inspection.
Observed that the 6 drawer refrigerator has been fixed and is capable of holding foods at 41F or below. Technician on site working on the 1DR upright refrigerator.
The manager will fax the invoice/work order for the 1-door refrigerator along with copy of updated breakfast menu.
- 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: 6 drawer refrigerator cookline 46F and Hobart 1DR upright service stn 50F. On 5/16/2014, observed that the 6 drawer refrigerator has been fixed and is capable of holding foods at 41F or below. Technician onsite working on the 1DR upright 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.
|
05/16/2014 | Follow-up | |
The purpose of today's visit is to conduct a routine inspection.
Please fax or email updated breakfast menu with correct consumer advisory within 10 days. Notify the EHS during follow-up inspection if table tent will be used or the facility will update the menus.
Additional temperatures:
Salsa 47F, sliced tomatoes 40F, cole slaw (ref) 40F--Victory 1DR upright cookline lefg --cold holding
cut melon 35F--True 1DR upright (fruits)--cold holding
cream cheese 49F, milk 40F--Hobart 1DR upright server stn kitchen--cold holding
whole milk 39F--Delfield 2DR flat top
- Wiping Cloths / Use Limitation /Dry
Observation: Wiping cloths improperly used for the following activity: Observed wet cloth under cutting board to prevent sliding.
Correction: Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Observed grilled chicken cooling in deep metal pan and covered--Victory 1DR upright refg cookline.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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: manchego cheese 44F, greek yogurt 48F--breakfast buffet. Diced tomatoes 45F, diced ham 49F, cream cheese 44F--6 drawer/1DR salad prep top. Salsa 47F--Victory 1DR upright cookline left. Cream cheese 49F--Hobart 1DR upright refg server stn kitchen. Half & half 47F --Pepsi tall display room service. Note: Put back in 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. Note: Discussed with manager not to double pan and to pre-chill all potentially hazardous foods.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food items for which time rather than temperature is used as a control is not 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. Observed packaged cream cheese and cut melon not labeled.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) 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, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit.
- Critical: Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the one page breakfast menu without proper disclosure: eggs and smoked salmon on breakfast menu not marked with asterisk and footnote missing.
Correction: 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.
- Equipment / Fixed / Space / Seal
Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: 3-vat sink needs new caulking, it is coming off and turning black on some spots.
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, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
- 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: 6 drawer refrigerator cookline 46F and Hobart 1DR upright service stn 50F.
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.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine at the bar was observed with a sanitizing rinse concentration at 0 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. Note: The manager replaced the sanitizer container and primed the machine it was at 100 ppm after that.
|
05/14/2014 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment inspection in conjunction with a complaint inspection.
DO NOT USE THE DISHMACHINE UNTIL IT IS CAPABLE OF SANITIZING.
Please fax following items within 10 days:
1) Invoice for fixing the dishmachine.
2) Updated menu with the correct foot note for consumer advisory.
3) Refrigerator invoice for fixing the 6 drawer refrigerator across grill.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site) (repeated violation)
Observation: Tags missing from the molluscan shellfish containers located in the prep refrigerator under the grill.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: marinara sauce cookline steamtable--127F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
- 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: marinara sauce 44F, sliced tomatoes 46F, cooked chicken 60F--prep top. 6 drawer prep refg. grill. Note: Put back in 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.
- Critical: Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement. The footnote missing from the menu.
Correction: 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 asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- 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. Note: Tried three times but the thermolabel did not turn black. The machine was not in use during inspeciton, employees were on break.
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.
|
09/23/2013 | Risk Factor | |
The purpose of this visit was to investigate a complaint along with a risk factor assessment inspection. The complainant alleged being sick after eating at the facility.
DO NOT USE THE DISHMACHINE UNTIL IT IS CAPABLE OF SANITIZING.
Please fax following items within 10 days:
1) Invoice for fixing the dishmachine.
2) Updated menu with the correct foot note for consumer advisory.
3) Refrigerator invoice for fixing the 6 drawer refrigerator across grill.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: marinara sauce 127F. Note: Reheated.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
- 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: marinara sauce 44F, grilled chicken 60F, sliced tomatoes 46F--6 drawer prep top. Note: Put back in 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.
- Critical: Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: Footnote missing.
Correction: 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.
- 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.
|
09/23/2013 | Complaint | |
The purpose of today's visit is to conduct a routine inspection.
Please fax following items to my attention within 10 days.
1) Parasite destruction letter or confirmation for farm raised letter for fresh salmon.
2) Copy of updated consumer advisory on menu. (please add a dot or asterisk manually adjacent to each items that is served undercooked or raw and adjacent to the reminder statement)
3) Copy of sign-in sheet for employees after attending the employee health policy training. (Copies of signed agreements should be on file at the facility)
4) Invoice for fixing the breakfast refrigerator and bar dish machine.
FACILITY DATA:
Water Heater: Boilers for entire building.
Dishmachine: 1) Ecolab EC66HH (heat sanitizing) replaced 2 yrs ago.
2) Perlick PKBR 24
Grease Trap: Cleaned monthly.
Hood & Filters: Every month'
Pest Control: Every week.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
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: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Tags missing from the molluscan shellfish containers.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label. Note: Hold 90 days from the date last sold.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served.
- 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). Fresh salmon. Note: Packaged salmon states on the package that it is farm raised.
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 items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cut melon 47F, greek yogurt 47F, diced tomatoes 54F, diced ham 58F, salsa 54F, liquid egg 45F--breakfast buffet. Note: All items except liquid egg and cut melon discarded. Diced ham 45F, diced tomatoes 47F (triple pan)--6 drawer 1DR prep top. cream cheese 45F--2 drawer 1DR breakfast refg. Note: All items moved to a different refrigerator. cooked beef 45F, mashed potatoes 45F, cooked chicken 45F--Walk-in A. Note: Discarded.
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: Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: Asterisk missing * for eggs, salmon, ahi-tuna, steak, burger
Correction: 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.
- 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: Walk-in A (start, end) 45F, 39F. Adjusted thermostat. Delfield 1DR 2 drawere breakfast refg. 45F and short display refg at bar 43F.
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.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site) (repeated violation)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution. Observed bar dishwashing machine at 0 ppm.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine.
- Cutting Boards / Resurface / Discard (repeated violation)
Observation: The cutting boards along the cookline 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.
- Physical Facilities Good Repair
Observation: Observed damaged floor tiles in the kitchen.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
|
07/25/2013 | Routine | |
Restaurant representatives - add corrected or new information about Hyatt Regency Dulles, 2300 Dulles Corner Blvd, Herndon, VA 20171 »