The purpose of today's visit is to conduct a risk factor inspection.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cook noodles, beef rib, chicken
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.-- Thermostat adjusted lower
- Certified Food Manager/Certificate Process (corrected on site) (repeated violation)
Observation: The person in charge (PIC) has a expired Certified Food Manager card.
Correction: PIC and staff was observe knowledgeable in food safety at the time of the visit.
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12/23/2015 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided).
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04/09/2015 | Routine | |
Sanitizer: 3-Vat sink and towel buckets: Quat > 200 ppm
Jackson JFT (kitchen) and Meiko Power Saver (Bar) dish washing machines both passed Thermolabel test.
Hot Water: Handsink 112F, 3-Vat Sink 137F
No shellfish tags
- Critical: Consumer Advisory, Disclosure Provided
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement. BREAKFAST MENU LACKED DISCLOSURE STATEMENT. EHS PROVIDED SAMPLE 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. CORRECT MENU AND SEND DOCUMENTATION OF CORRECTION TO EHS, WITHIN 10 (TEN) CALENDAR DAYS (BY NOVEMBER 1, 2014) BY EMAIL AT john.vandervoort@fairfaxcounty.gov, OR BY FAX AT 703-653-9448, Attn: John Vander Voort, Attn: Marriott Tysons Corner. FAILURE TO PROVIDEO TIMELY DOCUMENTATION MAY LEAD TO FURTHER ENFORCEMENT ACTION.
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10/22/2014 | Risk Factor | |
Additional Refrigeration Units: True 2DR 1/1 Cooler (Banquet) (#29): Ambient 39F
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item was observed cold holding at improper temperatures using a calibrated food temperature measuring device: Ground pork sausage in Victory 4-Door Reach-In Cooler (#11), at 45F (Cooler Ambient 46F).
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. Sausage was moved to alternate cooler unit and cooler was adjusted to 39F ambient.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (corrected on site) (repeated violation)
Observation: Due to improper operation of the hot water, mechanical warewashing machine, both the thermolabel and test strip provided by Marriott failed to 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. Marriott engineer adjusted the machine and service contractor supplied house test strip was successful.
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05/01/2014 | Routine | |
The purpose of today's visit was to conduct a routine risk factor evaluation
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (corrected on site) (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. Repeated tests of thermolabels supplied by EHS and Ecolab labels supplied by CFM failed to turn black. Same labels reacted positively to bar glass-washer.
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. MARRIOTT STAFF REPAIRED MECHANICAL DISH WASHING MACHINE.
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11/15/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified
Observation: (CORRECTED DURING INSPECTION) 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. CORRECTIVE ACTION: TEMPERATURE WAS ADJUSTED DURING INSPECTION AND THERMOLABEL TEST WAS PASSED.
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06/10/2013 | Routine | |
PREOPERATIONAL FINAL INSPECTION AFTER RENOVATIONS
SCOPE OF WORK:
*Renovations of the hotel lobby area, including the lobby bar.
INSPECTION:
*The stated renovations have been inspected and approved by the Fairfax County Health Department. The beer towel will be installed this afternoon. No follow up inspection will be required for the installation of the beer towel.
No violation noted during this evaluation. | 03/22/2013 | Other | |
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