All items corrected on the spot - please maintain the corrected items as corrected. Food storage bins - lids in poor condition - replace. FRP panel lifting away from wall in between prep sink and walk in cooler repair as needed. Interior of dipper well and ice machine - clean and improve cleaning frequency.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: Improper drink container.
Correction: Reviewed correct employee beverage containers with PIC (cup with lid and straw, hot cup with raised lid).
- Critical: Cooling* (corrected on site)
Observation: Soup improperly cooled.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F within four additional hours or from 135°F to 41°F within four hours.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Soup hot holding at improper temperatures.
Correction: Hot hold potentially hazardous/temperature control for safety foods at 135°F or above.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the date marks the pasta, deli meat and shredded cheese should have been previously discarded.
Correction: Promptly discard items that have reached the end of the seven day cold holding period.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Chemicals stored above food containers in the basement storage area.
Correction: Store chemicals below and away from food.
|
01/06/2016 | Routine | |
All items noted during the previous inspection have been corrected. Observed flying insect activity throughout the kitchen including a fly on a clean cutting board - please work with a pest control professional to address this issue.
No violation noted during this evaluation. | 07/21/2015 | Follow-up | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Open drink container.
Correction: Instruct staff to drink only from closed container such as a cup with a lid and straw.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Bare hands contact with ready to eat food.
Correction: Instruct staff to contact ready to eat foods with gloves, tongs, spatulas, deli paper or other suitable utensils.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Uncovered cut melon stored below unwashed produce.
Correction: Store food in covered containers, packages or wrappings and store washed produce above unwashed produce.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw shell eggs stored above ready to eat food.
Correction: Store raw animal food below ready to eat foods.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below.
|
07/14/2015 | Routine | |
Maintain the corrected items as corrected.
Noticeable improvement in organization and general cleanliness since the previous inspection - thank you.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site) (repeated violation)
Observation: Consumer advisory not intact - disclose not asterisked to footnote (dinner menu).
Correction: Post the intact consumer advisory. Corrected during inspection - incorrect pages removed from dinner menus and revised page printed.
|
07/30/2014 | Follow-up | |
ACR 35868
A complaint was received that stated there are problems with the food prep and kitchen cleanliness and evidence of rodents. A regular risk factors inspection was conducted. No evidence of rodents was observed. Flies were observed in the dining room -facility is aware & working on it. The condition of the kitchen was not ideal, but in the range of normal for the facility type. The PIC stated that he as been working here since April 5 and is working on continuously improving. EHS advised PIC to continue this process and develop a master cleaning schedule.
No violation noted during this evaluation. | 07/22/2014 | Complaint | |
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: The date of last sale or service is not marked on the shellfish tags.
Correction: Mark the date of last sale or service on each tag.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Bare hand contact with ready to eat food.
Correction: Instruct all food service staff to contact ready to eat foods with gloved, tongs, spatulas, deli paper or other suitable utensils.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw animal food stored above ready to eat food.
Correction: Store raw animal food below ready to eat food.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The chicken breast was not adequately cooked.
Correction: Continue cooking the chicken until all parts of the food have reached to 165°F for 15 seconds.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Some foods cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Multiple foods observed not bearing date marks.
Correction: Mark the date on foods to indicate a maximum seven day holding period.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Consumer advisory not intact - disclose not asterisked to footnote.
Correction: Post the intact consumer advisory.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: Glasses cleaned at the downstairs bar are not being sanitized.
Correction: Instruct food service workers to provide a contact time of at least 10 seconds with the sanitizing solution.
- Critical: Toxics - Rodent Bait Stations/Pesticides*
Observation: Chemicals stored above portion cups.
Correction: Store chemicals below and away from clean equipment.
|
07/22/2014 | Risk Factor | |
Maintain the corrected items as corrected. Please be sure to train on employee health policy and cooling procedures.
- Critical: Eating, Drinking, or Using Tobacco* (repeated violation)
Observation: Two servers were observed eating from an open container of potato chips, open drink containers observed in multiple locations.
Correction: Instruct staff not to eat in the kitchen and to drink only form closed containers such as a cup with a lid and straw, handled and located to prevent contamination of hands, food and clean equipment.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Foods improperly cooled.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F within four additional hours.
- Hand Drying Provision (corrected on site)
Observation: Paper towels not provided at each handsink.
Correction: Provide paper towels at each handsink at all times.
- Personal Care Items - Storage (corrected on site)
Observation: Personal care items stored above food.
Correction: Instruct employees to store personal care items in designated areas only.
|
03/19/2014 | Risk Factor | |
Correct the remaining item today. Maintain the corrected items as corrected. Discussed cooling methods with PIC.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw animal food stored above ready to eat foods.
Correction: Store raw animal foods and items containing raw animal ingredients below ready to eat foods.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Improperly cooled foods.
Correction: Cool cooked potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F within four more hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below.
|
09/12/2013 | Follow-up | |
Maintain the corrected items as corrected, correct the remaining items within 24 hours.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: A food service worker was observed drying their hands on their apron.
Correction: Instruct all food service workers on proper hand washing procedures.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: Open drink containers improperly stored.
Correction: Instruct all food service workers to drink only from closed containers such as a cup with a lid and straw.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw animal food stored above ready to eat foods.
Correction: Store raw animal foods and items containing raw animal ingredients below ready to eat foods.
- Critical: Temperature, Cooking - Raw Animal Foods* (repeated violation)
Observation: Inadequately cooked chicken breast.
Correction: Continue to cook the food to heat all parts to 165°F or above for 15 seconds.
- Critical: Cooling*
Observation: Improperly cooled food.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F within four additional hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below.
|
09/05/2013 | Risk Factor | |
Maintain the corrected items as corrected. Correct the remaining item today. Parasite destruction/proof of aquaculture not received yet - provide.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site) (repeated violation)
Observation: Improperly cooked food - chicken breast.
Correction: Continue cooking the food until all parts of the food have reached 165°F for 15 seconds.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below.
|
05/02/2013 | Follow-up | |
Maintain the corrected items as corrected - correct the remaining items prior to the follow-up inspection. Provide proof of aquaculture for salmon or serve this item fully cooked.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: Open drink containers improperly stored.
Correction: Instruct all food service workers to drink only from closed containers such as a cup with a lid and straw, handled and located to prevent contamination of hands, food and clean equipment.
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: The last date of sale or service is not recorded on the tags.
Correction: Record the date of last sale or service on each tag.
- Critical: Hands - Preventing Contamination from Hands* (repeated violation)
Observation: Bare hand contact with ready to eat food.
Correction: Instruct all food service workers to use gloves, tongs or other suitable utensils to contact ready to eat foods.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: Improperly cooked food - chicken breast.
Correction: Continue cooking the food until all parts of the food have reached 165°F for 15 seconds.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below.
|
04/25/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Loudoun Golf & Country Club, 36967 West Main Street, Purcellville, VA 20132 »