Prs Tysons, 1761 Old Meadow Rd. #100, Mclean, VA 22102 - Full Service Restaurant/Caterer inspection findings and violations

Business Info

Restaurant: PRS Tysons
Address: 1761 Old Meadow Rd. #100, Mclean, VA 22102
Type: Full Service Restaurant/Caterer
Phone: 703 531-6392
Total inspections: 7
Last inspection: 03/04/2016

Restaurant representatives - add corrected or new information about Prs Tysons, 1761 Old Meadow Rd. #100, Mclean, VA 22102 »

Inspection findings	Inspection date	Type
Today I conducted a routine inspection and discussed with the certified food manager the following: 1. Maanagement should reiterate the 5 major risk factors associated with foodborne illness with all staff frequently: Employee health policy, Personal hygiene, Contaminated equipment/utensils, Time/Temperature relationships for food and Unapproved food sources. 2. Management should calibrate all food thermometers at least once a week in an ice water bath to 32f to ensure accuracy when taking food temperatures. The ice water bath is a glass completely filled with ice and some cold water. The thermometers should be washed, rinsed and sanitized BEFORE and AFTER each use. 3. Management should continue to set up the 3-vat sink to wash, rinse and sanitize each morning. WASH in hot, soapy water. RINSE in hot, clean water and SANITIZE in cold water (65f-75f) and Bleach at a concentration of 50-200ppm. The water at the 3-vat sink and wet towel buckets should be changed at least once every 2 hours or more often as needed. 4. Management should continue to put away the delivery in the dry storage room so that items are off the floor by 6 inches. 5. Management will ensure that staff keep all chemicals stored below the 3-vat sink. 6. Management is encouraged to use not only a preparation date on foods stored inside the refrigerators but also a "use by" date not to exceed 7 days including the date of preparation. If you have any questions please feel free to contact me at 703-246-2444. Thank you. No violation noted during this evaluation.	03/04/2016	Routine
Today I conducted a routine inspection and discussed with the certified food manager the following: 1. Management should calibrate any digital food thermometers at least once a week in an ice water bath to 32f to ensure accuracy. 2. Management should make sure all restrooms have hand washing signage. If you have any questions please feel free to contact me at 703-246-2444. Thank you. No violation noted during this evaluation.	11/06/2015	Routine
The purpose of this visit was to conduct a routine inspection. No food serviced related activities in progress at the time of the inspection. No violation noted during this evaluation.	06/30/2015	Routine
The purpose of this visit was to conduct a risk factor assessment. If you have any questions, please call (703) 246-2444. Thank you for your time today. Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site) Observation: Bleach sanitizer in three-compartment sink was observed at 0 PPM. Discussed with person in charge. Adjusted chlorine to 50 PPM. Correction: Chemical sanitization (manual or mechanical operations) including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods using a solution by providing: 1) an exposure time of at least 10 seconds for a chlorine solution, 2) an exposure time of at least 7 seconds for a chlorine solution of 50mg/L that has a pH of 10 or less and a water temperature of 100°F or a pH of 8 or less and a water temperature of 75°F, 3) an exposure time of at least 30 seconds for other chemical sanitizing solutions, or 4) an exposure time used in relationship with a combination of temperature, concentration, and pH that when evaluated for efficacy yields sanitization.	12/19/2014	Risk Factor
Cleaning Frequency for Physical Facilities Observation: Observed that the floors under and behind the upright refrigerators, stove, and dry storage shelving is in need of cleaning. Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.	03/11/2014	Routine
Thawing / Approved Methods (corrected on site) Observation: Observed the following food thawing using an improper method: ground beef submerged under standing water. Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process. GROUND BEEF WAS REMOVED FROM STANDING WATER AND PLACED IN 2DR REFRIGERATION UNIT THAT MAINTAINS FOOD AT 41F OR BELOW.	08/14/2013	Routine
The purpose of today’s inspection was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment. FOR MORE INFORMATION: ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov). Hot water heater: State SBD-81-180NE which uses 180,000 BTU's to produce 198 GPH of 120F water at an 80F rise. It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You. Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation) Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows:Observed raw pork over ready to eat feta cheese in the Continental 2 door refrigerator Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. Equipment / Non-food Contact / Visibly Clean Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:Continental refrigerator interior Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction. Plumbing / Maintained in Good Repair Observation: Observed the handwashing sink, adjacent to the Continental freezer, not working . Correction: A plumbing system shall be maintained in good repair.	11/23/2011	Routine

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