The purpose of this meeting was to discuss repeat deficiencies with Marketplace Development, Inc the " landlord" of Max & Erma restaurant. The owner of this restaurant is also the owner of " Greenleaf & Bananas." See that report also this date.
No violation noted during this evaluation. | 07/01/2015 | Other | |
Potentially hazardous foods at inappropriate temperatures. Mechanical dishwashing problems See report for details.
- Thawing (repeated violation)
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: Cooling*
Observation: Ambient temperature or pre-chilled PHF's not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. 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.
- Cooling Methods
Observation: The methods used for cooling were not adequate.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Several PHf's were at improper cold temperatures
Correction: Ensure that cold PHF's are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided at the bar for monitoring the concentration of the Quat.chemical sanitizing solutions.
Correction: Obtain a Quaternary test kit so that employees can accurately monitor the concentration of the sanitizing solutions at the bar and maintain them at a safe and effective level.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: No chlorine in the dishwasher.
Correction: Repair chlorinator and sanitize food contact surfaces.
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: all equipment that went through the mechanical dishwasher.
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.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections at the hand sink were leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Plumbing System Maintained in Good Repair
Correction:
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06/25/2015 | Routine | |
Critical violations exist with malfunctioning refrigeration. MARKETPLACE DEVELOPMENT WAS NOTIFIED. Reinspection in 24 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Many food items were not cold enough because three refrigerators were not working properly.
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. Get a refrigerator technician to correct the problem.
- Warewashing Machines, Sanitizer Level Indicator (repeated violation)
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level.
Correction: Provide an audible alarm so that an alarm is sounded when more chemical sanitizer needs to be added.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: ice deflector in the ice machine and other equipment ran through the machine.
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. Use 200 ppm quat. santizer.
- Mops - Drying Mops (corrected on site)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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06/26/2014 | Routine | |
Ventilation requires MWAA engineer support. The fans on the roof need maintenance.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Food was not protected from cross contamination in the walkin because it was not in packages, covered containers, or wrapped.
Correction: Prevent cross contamination by storing food in packages, covered containers, or wrappings.
- 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 - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cut tomatoes and eggs at improper cold 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.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: The fly trap was observed in a condition that prevents necessary maintenance and an effective operation.
Correction: Repair the fly trap or replace it.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections at the mop sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Ventilation - Mechanical Ventilation
Observation: Ventilation is not sufficient to keep the kitchen free of excessive heat. This is adversely affecting food temperatures. The temperature in the food preparation area is around 100 degrees F.
Correction: Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
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07/16/2013 | Routine | |
Submit application and pay the $40 fee.
- Warewashing Machines, Sanitizer Level Indicator
Observation: The warewashing machine chemical alarm device was not working.
Correction: Replace the warewashing machine audible alarm .
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: cutting board.
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
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.
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01/08/2013 | Routine | |
Restaurant representatives - add corrected or new information about Max & Erma's, Midfield Dulles Airport Concourse #b, Dulles, VA 20166 »