Maintain the item corrected. Add a consumer advisory for the brunch menu for eggs. The dish machine was sanitizing correctly.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling hamburger bun with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Cheese sauce 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: Sexy sauce 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: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the brunch menu with the foodservice operator indicates that eggs may be served raw and/or undercooked.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
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03/29/2016 | Routine | |
All food items were within the acceptable range. The dish machine was sanitizing with chlorine and was good @ 75 ppm. Provide quat sanitizer test strips and monitor the concentration of sanitizer at the 3 compartment sink.
No violation noted during this evaluation. | 12/09/2015 | Risk Factor | |
The chemical dish machine was sanitizing with chlorine and was good @ 50 -100 ppm. All food temperatures were within the acceptable range. Remember to cover all foods once they have cooled down.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the reach in coolers.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Single-service items were observed reused for the storage of pulled chicken and pulled pork
Correction: Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Physical Facilities in Good Repair
Observation: The floor in the bar where the ice machine is located is not smooth and easily cleanable as there is raw wood exposed.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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08/11/2015 | Routine | |
The dish machine was sanitizing with chlorine and was good @ 50-100 ppm. Date marking was good. Staff observed changing glove between tasks.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Cheese sauce 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. Item is reheating at this time.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Wall or wall covering at the 3 basin sink in the bar is not smooth and easily cleanable.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The downstairs bar floor noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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04/21/2015 | Routine | |
- Thawing (corrected on site)
Observation: Improper methods used to thaw soup.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that hamburgers may be served raw and/or undercooked.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Floors, Walls, and Ceilings - Cleanability
Observation: Wall or wall covering at front bar is not smooth and easily cleanable as there is bare wood exposed by 3 compartment sink.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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11/21/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Food in the large cooler on the left side cold holding at improper temperatures. It looks like there may be a air flow problem as the other side of the cooler is cold holding.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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07/30/2014 | Follow-up | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers 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.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed that many food items not protected from contamination because it was not in packages, covered containers, or wrapped.
Correction: Prevent CROSS-CONTAMINATION by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Marinara 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: Sliced tomatoes 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*
Observation: The prepared ready-to-eat (RTE) foods 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.
- 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
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.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the bar.
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 in the bar.
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
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of glass cleaner (?) are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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07/23/2014 | Risk Factor | |
All items have been corrected. All food items are within the acceptable range. The dish machine was sanitizing with chlorine and was good @ 50-100 ppm. The water at the hand sink station was over 100 degrees.
No violation noted during this evaluation. | 02/12/2014 | Follow-up | |
The date marking of food items were very good. The dish machine was sanitizing with chlorine and was good, 50-100 ppm. Staff was observed changing gloves between tasks. Food hold equipment was working well. Need to do a better job on monitoring wings to either keep them cold, below 41 or less, or keep hot -above 135, or monitor for time control. Manager stated that hood vent was in the process of fabrication at this time. Once it is installed and systems passes, finish building so that all areas are smooth and easily cleanable.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw beef was 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. Beef was moved.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Chicken wings for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink in the kitchen was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens. A repair personnel arrived during inspection to work on the issue.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the kitchen area where food is chopped. There is a bank of lights that is not working properly.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair
Observation: The new door way and the ceiling around new hood system is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Finish the ceiling after B & D passes the inspection of hood and finish the new doors.
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02/07/2014 | Routine | |
The purpose of today's visit is due to a complaint ( # 30914) of a shed fire and firm is grilling behind shed. Upon visit, manage was unaware of the complaint. When I asked about a fire, manager stated that they have not had a fire. I looked at the shed and did not see any charred areas and building was intact. There was no cooking equipment inside of the wooden shed. The firm has an outdoor fryer under a metal cover. The fryer is approximately 20 feet from the wooden shed and 20 feet from the brick building. Firm uses a electric smoker which sits outside of the brick building under cover that produces smoke from time to time. Unable to determine any fire took place as I do not see any damage from a fire. I asked manager if they grill any foods outside and he stated "No".There was a grill outback but it did not look as if it had been used in some time.
No violation noted during this evaluation. | 08/27/2013 | Complaint | |
The dish machine was sanitizing with chlorine and was good @ 50 ppm. The cooler that was not holding proper food temperatures is being worked on at this time.
- Food - Miscellaneous Sources of Contamination
Observation: Several live house flies were observed in the kitchen.
Correction: Protect food from miscellaneous sources of contamination. Keep doors closed and eliminate flies from the kitchen.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Humus, Spinach & artichoke dip 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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) pulled chicken and pulled pork 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.
- Indoor Areas - Surface Characteristics
Observation: Some of the shelving in the kitchen does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Correction: Refinish or replace the shelving material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor under equipment noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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08/02/2013 | Routine | |
All food temperatures were within the acceptable range. The dish machine was sanitizing with chlorine and was good @ 100 ppm. The manager provided info on reportable illnesses. A new walk in cooler has been added. Add lighting to the new cooler.
- 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) smoked pulled pork in the refrigerator, the food should have been discarded 3 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.
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03/20/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Macdowell Brew Kitchen, 202-B Harrison St Se, Leesburg, VA 20175 »