Penderbrook Golf Club, 3700 Golf Trail Lane, Fairfax, VA 22033 - Seasonal Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: Penderbrook Golf Club
Address: 3700 Golf Trail Lane, Fairfax, VA 22033
Type: Seasonal Fast Food Restaurant
Phone: 703 385-3700
Total inspections: 6
Last inspection: 08/17/2015

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Inspection findings	Inspection date	Type
The purpose of this visit was to conduct a routine inspection. Quaternary ammonium sanitizer 3 vat sink: 300 ppm. Chlorine sanitizer dishmachine: 100 ppm. No violation noted during this evaluation.	08/17/2015	Routine
The purpose of this visit is to conduct a complaint inspection. Upon arrival the manager was not aware of the complaint. After discussing the complaint with the food and beverage manager and the general manager it was determined that a more intensive cleaning schedule needs to be implemented to include cleaning under equipment, floors, and walls. There was a substantial amount of fruit flies in the bar area during the inspection. General manager stated that he was not aware of the condition of the seasonal cafe until this moment. He states he will clean up the bar and kitchen area. The complaint in regards to the overall cleanliness is confirmed. There was no food handling at the time of the inspection. Cleaning Frequency for Physical Facilities (repeated violation) Observation: Observed that the floor and walls in the kitchen and bar area are in need of cleaning. Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.	10/08/2014	Complaint
The purpose of this visit is to conduct a routine inspection. Provided an employee health policy to the food and beverage manager. PROVIDE SERVICE REPORT FOR THE 2DR REFRIGERATION UNIT UPON REPAIR. ENSURE ALL EMPLOYEES ARE WASHING HANDS BEFORE PUTTING GLOVES ON. Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy. Correction: A complete employee health policy must have the following elements: 1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout) Equipment / Good Repair / Operation Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 2dr refrigeration unit at cookline 46F Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. DISCONTINUE USE OF REFRIGERATION UNIT UNTIL IT IS ABLE TO MAINTAIN AMBIENT TEMPERATURE 41F OR BELOW. Critical: Equipment / Food-Contact / Visibly Clean Observation: The following equipment/utensils were observed soiled to sight and touch: CAN OPENER Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) Observation: Observed that hand soap was not provided at each handwashing sink. Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. Hand Drying Provision / Individual, Disposable Towels Observation: Observed that paper towels were not provided at each handwashing sink. Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Cleaning Frequency for Physical Facilities Observation: Observed that the KITCHEN FLOOR, WALLS, EQUIPMENT is in need of cleaning. Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.	07/17/2014	Routine
The purpose of today's visit was to conduct a routine inspection. CFM stated that he is getting an estimate on replacing the gaskets. The grease trap has also not be cleaned recently. Please have both of these corrected within 90 days. Please have the ice maker cleaned and sanitized within 7 days. Today, dates from June were observed on some items, the date relates to the when it was received. While this is a good practice for First In, First Out, it is also recommended that the date items were opened also be included on the label, even for items that are not potentially hazardous. NOTES: Water Heater: State, CSB 823, 45kW Dishmachine: Jackson ES2000, 50 ppm. Equipment / Good Repair / Components / Gaskets (repeated violation) Observation: The door gaskets of all units are damaged and need replacing. Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. Observation: Surfaces of ice maker are not being cleaned as required. Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.	08/02/2013	Routine
The purpose of today's visit was to conduct a complaint inspection after receiving a complain on July 31, 2013. Complaint was not confirmed. Complainant alleged that - 1. Refrigerator has mold all in it - This was not observed. Inside of all refrigerators and freezers were observed clean. 2. Food is not being prepared at correct temperature - This was not observed, facility has a limited menu with items being cooked to order, no items are hot held. 3. The dishwasher does not have the right soap nor is it at the right temperature - This was not observed, dishmachine company services the dishmachine regularly ad delivers chemicals for use with the dishmachine. Dishmachine was observed sanitizing properly and within the manufacturer's recommended temperature range. Please contact me if you have any questions. Thank you. No violation noted during this evaluation.	08/02/2013	Complaint
Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within ten (10) days but no later than the time of your first routine inspection (approximately 30 days). Equipment additions/replacement/changes are not allowed without Health Department approval. Note the following recommendations: It is recommended that you implement an effective and complete Employee Health. The required training and documentation have been provided to you during this pre-opening inspection. It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service. Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review. Recommendation is made to clean hood filters at least every two weeks. It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review. It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review. Water heater: State Sand Blaster Equipment / Good Repair / Components / Gaskets Observation: The door gaskets of the reach refrigeratoron the cooks line have excessive accumulation of dirt Correction: Install new gaskets, take necessary steps to keep gaskets in a clean and sanitary condition. Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F Observation: Water from the handwashing sinks in men's and ladies's bathrooms was measured at a temperature less than 100°F (87F). Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet. Plumbing / Maintained in Good Repair Observation: Grease trap clogged and no available records of maintenance and cleaning. Correction: Clean the grease trap and there after every two months. Maintain record of cleaning on file.	07/11/2013	Pre-Opening

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