Old Dominion Boat Club, 1 King St, Alexandria, VA 22314 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Old Dominion Boat Club
Address: 1 King St, Alexandria, VA 22314
Type: Full Service Restaurant
Phone: 703 836-1900
Total inspections: 11
Last inspection: 01/12/2016

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Inspection findings	Inspection date	Type
This visit was made to follow up to the routine food safety evaluation conducted on December 28 2015. The following corrective actions have been taken: 1. The True upright refrigerator has been repaired and had temperatures around 41°F. 2. A weather stripping has been placed below the door in the kitchen downstairs between the kitchen and the members area 3. The chemical dishwashing machine was repaired and is now functioning properly. The following issues require attention: - Time/temperature control for safety foods (TCS) shall be properly cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Cool TCS using the following methods: a. placing foods in shallow pans b. separating the food into smaller thinner portions c. using rapid cooling equipment such as a walk-in cooler d. keep food uncovered until properly cooled to 41 °F e. using containers that facilitate heat transfer Repeat Observations are Subject to Civil Penalty Critical: Cooling Potentially Hazardous Foods (corrected on site) Observation:* Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: Rice and sausage with tomatoes were at 49°F in the upright refrigerator Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded. The two food items were discarded by the Person in Charge.	01/12/2016	Follow-up
This visit was made to conduct a routine food safety evaluation. The Person in Charge was very helpful during the visit and very knowledgeable on the big 6 foodborne illnesses. The following issues require attention: 1. The chemical dishwasher was not sanitizing properly. Please have this machine serviced. The concentration of chlorine should be 50 -100 ppm. In the meantime please use the 3 compartment sink to wash, rinse and sanitize. 2. Observed pest activity in the establishment downstairs. Please seal the hole beneath the door between the downstairs kitchen and the members only area. A follow up visit will be conducted in approximately 10 business days to verify. 3. The True upright refrigerator in the kitchen had temperatures around 47°F. Do not store any Time/temperature Control for Safety Foods in this unit until it is serviced and is maintaining temperatures of at least 41°F or below. A follow up visit will be conducted to verify. Repeat Observations are Subject to Civil Penalty Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) Observation:* The following food item(s) were measured at improper temperatures: tomato sauce in the 1 door True upright was at 45°F and in the refrigerator overnight. The unit temperature was in the 45- 48°F range. Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Tomato sauce was discarded by the Person in Charge. Please have this unit repaired so that it is maintaining temperatures of 41°F or below. A follow up visit will be conducted to verify in 3 business days. Do not use this refrigerator to store Time/temperature Control for Safety Foods until it is repaired. Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) Observation: The chemical dishwashing machine is not producing measurable amounts of chlorine solution. Correction: After cleaning and rinsing food-contact surfaces and utensils, they shall be effectively sanitized before coming in contact with food and before use. Person in Charge to have machine serviced and in the meantime use the 3 compartment sink to wash, rinse and sanitize. Handwashing Sink / Accessible at All Times (corrected on site) Observation: The handwashing sink in the kitchen across from 3 compartment sink had a garbage can in front of it reducing access by employees for easy handwashing. Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. Garbage can was relocated by Person in Charge. Controlling Pests / Methods to Use When Pests Are Found (corrected on site) Observation: Observed the presence of rodents in the dry storage area downstairs. Observed space beneath the door leading from kitchen to members only area. Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence. Please seal the hole beneath the door and have the pest control company make more frequent visits until the situation is under control. A follow up visit will be conducted in 2 weeks.	12/28/2015	Routine
This visit was made to conduct a risk factor assessment. Observed food employee very helpful and knowledgeable in food safety. Note: Occasionally, food establishment will serve/prepare shellfish. Please make sure to keep shellstock tags with product, mark tags with the date last shellstock is served/sold, and retain tags for 90 days. No violation noted during this evaluation.	06/03/2015	Risk Factor
This visit was made to conduct a risk factor assessment. Note: True 2-door prep refrigerator is freezing product this morning and the certified Food Protection Manager was in the process of pulling food items from the unit at the beginning of the risk factor assessment. Thank you for your pro-active approach to food safety. General Manager has already called a repair person. Note: Basement kitchen not in operation at time of the risk factor assessment. --Repeat observations are subject to civil penalties. Handwashing Sink / Accessible at All Times Observation: The kitchen hand sink is blocked (sheet pans on hand sink), preventing access by employees for easy handwashing. Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Corrected by moving the sheet pans to the 3-compartment sink.	02/10/2015	Risk Factor
Temp Meas Devices for Cold & Hot Hold Equipment, Present Observation: There was no temperature measuring device located in the following cold or hot holding equipment: -True undercounter refrigerator -True prep refrigerator. Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.	10/03/2014	Routine
This visit was made to conduct a risk factor assessment. Note: The commercial mechanical dish machine has been relocated from the bar to the kitchen adjacent to the 3-compartment utensil washing sink. Currently the soup warmer is stored on top of the dish machine increasing the risk for cross contamination. Relocate the soup warmer from the mechanical dish machine to prevent the risk of splash exposure from the mechanical dish machine and the 3-compartment utensil washing sink. Note: Food establishment completed the form to use time rather than temperature as a control measure for daily lunch specials. See file. --Repeat violations are subject to civil penalties. Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) Observation: The following food item measured at improper temperatures: pork on the stove top between 88-93°F. As per Certified Food Manager (CFM) the pork was removed from temperature control less than 2 hours ago. Correction: Potentially hazardous foods (time/temperature control for safety food (TCS)) shall be hot held at a temperature of 135°F or above. Corrected by discussing with the CFM the use of time rather than temperature control for daily special items. Currently, various lunch specials are removed the from temperature for less than 4 hours and then placed into the refrigerator after service. Discussed with CFM the need to properly mark TCS foods when removed from temperature control and discard any remaining products after 4 hours. Time as a public health control form completed and on file. CFM will discard pork after lunch service. Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site) Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: chicken salad, egg salad, deli meats, and cole slaw. Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on June 1 they shall be date marked with a "use by" date not exceeding June 7. Handwashing Sink / Accessible at All Times (corrected on site) Observation: There is a garbage can stored in front of the hand sink in the kitchen preventing access by employees for easy handwashing. Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. Corrected by relocating the garbage can away from the hand sink.	06/02/2014	Risk Factor
This is a pre-opening for the kitchen renovation. The following equipment's need to be installed: 1. Two shelving units. 2. Prep cooling unit. The new hot water is installed over the hand sink above the ceiling. Changes are noted on the lay out plan for equipment's under the hood. No violation noted during this evaluation.	04/24/2014	Pre-Opening
This visit was made to conduct a risk factor assessment. Certified Food Manager (CFM) was very helpful and knowledgeable. No violation noted during this evaluation.	02/25/2014	Risk Factor
This visit was made to conduct a risk factor assessment. Certified Food Manager was very helpful and knowledgeable. No violation noted during this evaluation.	11/21/2013	Risk Factor Assessment
This visit was made to conduct a routine inspection. Please note the following items: - Potentially hazardous Foods must be cooled from 135F to 70F within 2 hours and further cooled from 70F to 41F or below within a total of 6 hours. Foods prepared from ambient temp. must be cooled from 70F to 41F or below within 4 hours. - use appropriate methods when cooling foods such as uncovering or loosely covering foods in refrigerator. Repeat violations shall be subject to civil penalty. Critical: Cooling Potentially Hazardous Foods (corrected on site) Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: Chili Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded. Cooling Methods: Containers Properly Arranged & Covered (corrected on site) Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer (foods were being "cooled" in prep unit and had lid/were tightly covered: mashed potato, meat loaf, tuna, diced tomato ) Correction:** Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food.	07/17/2013	Routine
This visit was made to conduct a risk assessment. Good hand washing observed. Good cold holding temperatures. No violation noted during this evaluation.	02/25/2013	Risk Factor

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