- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw shell eggs stored over ready-to-eat (RTE) food (Cut lettuce) in the refrigeration unit (stand up cooler near the line)
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: cooked pasta and shredded cheese on the line and items in the low boy refrigeration units in the open kitchen in the restaurant 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: The prepared ready-to-eat (RTE) Chicken salad in the refrigeration unit was not discarded by the ""consume by"" date.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date (max 7 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.PIC voluntarily discard the item
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
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.
- Physical Facilities in Good Repair
Observation: condensation pipes from the produce cooler not maintained in good repair and are creating a mold and slip hazard, as well as two dead end water lines sticking above the floor on the production line of the banquet kitchen are creating a tripping hazard
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/22/2015 | Routine | |
Most items were corrected. Firm corrected these items on the spot. Management is pro-active. Food temperatures were good.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use bottle water container stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Food Display
Observation: The food on display is not protected from contamination.
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: plates and other food utensils.This was due to the hot-water sanitizing dish machine not getting hot enough.
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. Sanitize all utensils that has been ran through the dish machine today. Sanitizing station was setup to correct the problem.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory by 3 vat sink.
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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06/04/2015 | Routine | |
Make sure staff running the dish machine stops using it when the temperature gauges on the machine does not meet the manufacture requirements for the wash, rinse, and hot water sanitizing requirements. Food temperatures were better today than the last inspection. Staff provided information on signs and symptoms of illness and listed the big 5 reportable illnesses.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: pans. This was do to the dish machine not working properly.
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. All the dishes from lunch will have to be wash, rinsed, and sanitized.
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07/22/2014 | Risk Factor | |
The floor drains are still in need of snaking to increase flow. The other items have been corrected. Manage provided information on training that was provided to staff on shellfish tags. Thanks,
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Several floor sinks were slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
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03/19/2014 | Follow-up | |
The foods on the Stonewall line needs to be monitored more closely. Food handling was good. Cooling practices appears to be under control. Date labeling was good.
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: Inadequate record keeping system of shellfish tags. The tags do not contain the date of last sold shellfish in the lot which needs to be written on the tag.
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: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Spinach dip hot holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria. Item was trashed.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Diced 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: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The throat of the steam kettle was observed with encrusted food residue.
Correction: Clean and sanitize these surfaces for food contact. Make sure a brush is used to clean the throat of the kettles to remove all food residue.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed a black residue on the ceiling of ice machine.
Correction: Clean and sanitize these surfaces for food contact.
- Plumbing System Maintained in Good Repair
Observation: Several floor sinks were slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
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03/13/2014 | Routine | |
The purpose of today's visit is due to a fire suppression system going off on the hood of the expo kitchen and the employee mess hall hood system. The food in the small expo kitchen was discarded. The grill char broiler, waffle irons, and fryer will all have to be cleaned prior to use. The ice bin will have to be drained, washed, rinsed, and sanitized prior to use. All food utensils, plates, cups, ect. have been cleaned and sanitized after the hood system discarded. Continue to clean the counters and floor.
The employee's mess hall hood system also went off. The hood in this area was not in use at time of discharge. The clean utensil storied in the draws below the grill will have to be removed, cleaned, and sanitized. The grill will have to be cleaned also. The tops of the counters and around the doors and door gaskets of the counter coolers will have to be cleaned prior to operation.
Once the hood systems have been recharged and the fire Marshal has given the clearance, kitchens can reopen.
No violation noted during this evaluation. | 09/23/2013 | Other | |
Cooling practices still need to be monitored more closely. Keep hand sink at dish machine well stocked and in good repair at all times so the person handling the clean utensils can wash their hands.
- Food - Miscellaneous Sources of Contamination
Observation: Condensation observed dripping from overhead cooling vent in the salad prep area and all vents around the dish machine where the dripping condensate could contaminate prepared salads and clean dishware.
Correction: Protect food from miscellaneous sources of contamination. Prevent ceiling cooling vents from dripping in area where food and clean food utensils will pass under them.
- Critical: Cooling* (corrected on site)
Observation: Ham and corn soup noted not being adequately cooled to prevent the growth of harmful bacteria.
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. Item was discarded.
- Equipment - Good Repair and Proper Adjustment
Observation: The walk-in-freezers H & J and walk-in-cooler N was observed in a condition that prevents necessary maintenance and easy cleaning as the doors do not completely close due to frost build up around door and or door does not seal.
Correction: Repair the doors to the walk in cooler and freezers to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the doors, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment and Utensils - Good Repair and Calibration
Observation: The water temperature gauge on the dishmachine is not in good repair and/ or not accurate in the range of use.
Correction: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory by the dish machine.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory by the dish machine.
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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09/11/2013 | Routine | |
The dish machines was sanitizing with hot water and working correctly. Employees were observed wearing hair restraints and using single service gloves while handling ready-to-eat foods. Food items were date marked.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate as the large covered container of pasta was observed stored in the walk-in cooler with other food on top of it.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. Item was cooled down with ice.
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05/15/2013 | Routine | |
Both items from last inspection have been corrected. No violations noted.
No violation noted during this evaluation. | 01/23/2013 | Follow-up | |
Correct the hand sink within 10 days. All cook temperatures were good. The dish machine was sanitizing with hot water in main kitchen. The quat sanitizer at the 3 basin sink was good @ 200 ppm. The dish machines in the bars were sanitizing. Keep working on your monitoring procedures.
- Critical: Cooling* (corrected on site)
Observation: Spinach dip noted not being adequately cooled to prevent the growth of harmful bacteria.
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. Item was discarded.
- Critical: Handwashing Lavatory*
Observation: There is not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280) as the hand wash sink by the large dish machine has been removed during the floor replacement but has not be re-installed.
Correction: Install additional lavatories to increase the employee's opportunity to wash hands routinely. Install the hand sink back in the area of the large dish machine.
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01/14/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Lansdowne Main Kitchen, 44050 Woodridge Parkway, Leesburg, VA 20176 »