need to work on cooling practices, date label vacuum sealed beets so they are not kept more than 48 hours, hot holding temperatures are good, most issues corrected on the spot
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his after handling dirty dishes and then continued to handle clean dishes.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw hamburgers stored over salmon portions in the low boy on the line.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Cooling* (corrected on site)
Observation: Seafood Thai soup noted not being adequately cooled to prevent the growth of harmful bacteria.Item was in a large container which probably contributed to the fact that it never cooled down correctly
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.PIC voluntarily discarded the item
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cooked pasta and butter in pull out drawer cooler on the line cold holding at improper temperatures. Due to refrigeration unit not working properly
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. PIC relocated item to a unit that was properly working and engineering was called to fix broken refrigeration unit.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Throat of the steam kettle
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1680)
Correction: Repair the unit so that achieving a utensil surface temperature of 160°F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces. Engineering was contacted to fix the problem
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10/22/2015 | Routine | |
Good use of date marking, cooling practices, and storage.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his after handling soiled utensils and before handing clean utensils at the dishmachine.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: Inadequate record keeping system of shellfish tags.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served. Start dating the tags this weekend when you empty the bag of shellfish.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomatoes at the salad prep was cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Reduced Oxygen Packaging - Criteria*
Observation: The establishment does not have an approved HACCP plan for the food that is packaged using the reduced oxygen packaging (ROP) process.
Correction: Cease the service or sale of ROP food. An approved HACCP plan must be in place prior to packaging food using the ROP processing method.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed residue on the ice deflector at ice machine.
Correction: Clean and sanitize these surfaces to help prevent contamination.
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04/23/2015 | Routine | |
The above items were corrected. Need to monitor the hot and cold holding on the line more often. Make sure staff checks the sanitizer concentration at the dish machine in the bar every day.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Sausage hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Spinach dip and waffle batter cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) spinach dip in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. Item was discarded.
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07/22/2014 | Risk Factor | |
Establishment set up on upper level for the Lansdowne 5th of July event. Observed no handwashing station set up for food handlers to conveniently wash their hands. Food handlers using indoor rest-room handwashing facilities. At next outdoor event, please provide a handwashing station to allow for proper handwashing - Container of clean water with spigot for water to drain, hand soap, paper towels and gray water catch bucket.
No violation noted during this evaluation. | 07/05/2014 | Routine | |
Establishment set up on lower terrace for the Lansdowne 5th of July event.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: No handwashing station set up to allow food handlers to properly wash hands.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Basket of hot dog and hamburger buns stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
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07/05/2014 | Routine | |
Need to monitor the dish machines at the start of each shift to verify that the dish machines are sanitizing the food contact surfaces. The vacuum packaging machine is not in use at this time. Plans are being written up for training of staff for the vacuum packaging machine. The HACCP plan has not been written yet. The HACCP needs to be in place prior to use.
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: The dish machine at bar was not sanitizing glassware. The dish machine in the kitchen was not sanitizing with hot water as the utensils temperature was 137 degrees F.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Repair both dish machines to sanitize.
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03/19/2014 | Other | |
Food temperatures were good. Need to make sure the dish machines are sanitizing daily. Will send you information on what is required for reduced oxygen packaging to make sure it is safely done.
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: Inadequate record keeping system of shellfish tags as the date of the last shellfish from each lost is not listed on the shellfish tags.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served.
- Critical: Reduced Oxygen Packaging - Criteria*
Observation: The establishment does not have an approved HACCP plan for the food that is packaged using the reduced oxygen packaging (ROP) process.
Correction: Cease the service or sale of ROP food. An approved HACCP plan must be in place prior to packaging food using the ROP processing method.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed black residue on the interior of the ice machine.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: wine glasses and pans. This is due to the dish machines were not sanitizing.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Dishes were pulled to clean and sanitize at the 3 basin sinks.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the dish machine is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the cart and cloth storage container preventing its use.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the hand sink by the sandwich prep station.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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03/13/2014 | Routine | |
The above item was corrected on the spot. The 3 basin sink had a quat sanitizer concentration that was good @ 200 ppm. The hot water dish machine is sanitizing after it cycles through 4 times with a utensil temperature of 166 degrees F. Good date marking noted. Discussed parasite control and allergens with person in charge today.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw swordfish stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
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09/11/2013 | Routine | |
Food items were labeled. The dish machine was sanitizing with hot water. Shellfish tags were maintained in the office.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced deli turkey and ham cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) spinach dip in the refrigerator, the food should have been discarded many days ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: throat of steam kettle.
Correction: Clean and sanitize these surfaces for food contact. Make sure the drain spout is removed and items cleaned and sanitized after each use.
- Equipment and Utensils, Air-Drying Required
Observation: Pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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05/15/2013 | Routine | |
The above item was corrected. New chef was able to provide info on reportable illnesses. Employees were observed washing hands and changing gloves between tasks.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Due to a malfunctioning dish machines at the bar and the main kitchen utensils were not being sanitized.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Corrected. All utensils are being cleaned and sanitized from today's operation.
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01/23/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Lansdowne Golf Clubhouse, 44050 Woodridge Parkway, Leesburg, VA 20176 »