- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the walk-in cooler.
Correction: Separate raw foods of animal origin during storage from raw & cooked RTE food, vegetables and fruit.
- Food Storage Containers - Identified with Common Name of Food
Observation: Bulk flour, etc., food containers not labeled.
Correction: Label containers of food that is not readily identifiable with the common name of contents.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Bread knife stored between equipment in bistro kitchen prep area.
Correction: Store knives on a clean & sanitized surface, not between equipment.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods in 2-door prep cooler at improper cold holding temperatures
Correction: Relocate foods to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Cooling, Heating, and Holding Capacities
Observation: Bistro prep coolers, drawer cooler, and walk-in freezer not operating properly.
Correction: Repair / replace broken refrigeration units to provide adequate equipment to maintain food items at proper cold holding temperatures.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking or international no-smoking signs in at entrances, lobby, and/or dinning areas..
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Ice on walk-in freezer coils, fan hitting ice.
Correction: Correct ice / condensation problem in walk-in freezer.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (repeated violation)
Observation: The water temperature in the manifold servicing the small high temperature warewashing machine was below the minimum allowable level of 180ºF. The thermometer read 160ºF.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Accumulation of debris on ice tea dispenser valve.
Correction: Clean and sanitize the ice tea dispenser valves at least every 24 hours. Recommend spare valves to switch out clean with dirty.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Debris on inside of ice maker lid
Correction: Clean the ice maker lid more frequently.
- Backflow Prevention Device, Design Standard
Observation: The bistro mop sink water line to chemical mixer / dispenser lacks a thebackflow or backsiphonage prevention device identified as meeting standards set by the American Society of Sanitary Engineering.
Correction: Provide the approved backflow or backsiphonage device for the specific application.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing sinks in main kitchen & beverage station areas not clean.
Correction: Keep handwashing facilities clean.
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08/11/2015 | Routine | |
Mian kitchen has a new dishwasher - Jackson Crew 44
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Accumulation of dust on back of walk-in cooler refrigeration coils.
Correction: Clean refrigeration coils more frequently.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
Observation: The rinse water temperature for the small high temperature dishwashing machine was below the minimum allowable level. The rinse temperature gauge read 138-140 degrees.
Correction: Do not use the machine until it is operating within the manufacturer's minimum requirements. Use the adjacent 3-vat sink as needed.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Debris in ice tea dispenser nozzle valve.
Correction: Clean & sanitize dispenser valve at least every 24 hours when in use. Recommend extra valves to rotate for cleaning.
- Backflow Prevention Device, Design Standard
Observation: The mop sink water line to the chemical mixer / dispenser in the main kitchen lacks a backflow or backsiphonage prevention device identified as meeting standards set by the American Society of Sanitary Engineering.
Correction: Provide the approved backflow or backsiphonage device for the specific application,
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10/23/2014 | Routine | |
Dishwasher appear to be working properly. Discussed proper food storage handout.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage from raw and cooked RTE food.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb, pork, shell eggs, and poultry during storage by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented..
- Equipment - Good Repair and Proper Adjustment
Observation: Very heavy accumulation of dust on back of walk-in cooler coils.
Correction: Clean refrigeration coils more frequently.
- Equipment and Utensils - Good Repair and Calibration
Observation: The thermometer on the walk-in freezer is not accurate.
Correction: Repair / replace thermometer, or install a thermometer in the inside the walk-in near the door.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: Prep cooler cutting boards in small kitchen used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean and sanitize cutting boards at least every 4 hours to prevent the growth microorganisms on those surfaces.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Large dishwashing machine not sanitizing. Sanitizer pail empty.
Correction: Install new sanitizer chemical pail for dishwasher.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the rear kitchen was blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the mixer paddle preventing its use.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The main kitchen mop sink back-flow prevention (BFP) valve is leaking.
Correction: Repair / replace the broken BFP valve.
- Ventilation - Mechanical Ventilation
Observation: The cooking line exhaust hood system in small kitchen not working properly.
Correction: Repair the exhaust hood system.
- Physical Facilities in Good Repair (repeated violation)
Observation: Dead lamps and bulbs in kitchen ceilings and exhaust hood.
Correction: Replace dead lamps and bulbs.
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12/12/2013 | Routine | |
Discussed Critical Items - Risk Factors That Cause Illness
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking container stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Crock used for ice scoop in ice bin.
Correction: Provide an ice scoop for the ice maker bin in the main kitchen to prevent contamination from hands.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination.
Correction: Separate types of raw animal foods from each othersuch as beef, fish, lamb, pork, and poultry during storage by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage from raw and cooked RTE foods and produce.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Chef's knives improperly stored between equipment in small kitchen.
Correction: Store in-use knives on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours.
- Thawing (corrected on site)
Observation: Improper methods used to thaw steaks in small kitchen.
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. 3. As part of the cooking process
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Prep cooler cutting boards in small kitchen were observed soiled with accumulations of food residues.
Correction: Clean and sanitize cutting boards no less than every 4 hours to prevent the growth microorganisms on those surfaces.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean pots and pans were found stored on floor in main kitchen.
Correction: Store clean food equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Prohibitions (corrected on site)
Observation: Plate dollie stored under 3-vat sink drainboard.
Correction: Do not store clean equipment under sink or drainboards.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: The handwashing sink in the beverage station area is broken - water is off, preventing access by employees for easy handwashing.
Correction: Repair handsink immediately.
- Plumbing System Maintained in Good Repair
Observation: Mop sink back-flow prevention valve in small kitchen leaking.
Correction: Repair / replace broken valve on mop sink.
- Heating, Ventilating, Air Conditioning System Vents (repeated violation)
Observation: Grease cup missing on exhaust hood main kitchen.
Correction: Install missing grease cup.
- Physical Facilities in Good Repair
Observation: Dead ceiling lights in basement beverage concentrate rack area, and beer / wine walk-in cooler.
Correction: Replace dead lamps & bulbs.
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12/21/2012 | Routine | |
Large dishwasher sanitizing. "Cooler Broken" sign posted on True 1-door upright cooler.
- Cooling, Heating, and Holding Capacities
Observation: True 1-door upright cooler at 48 degrees.
Correction: Do not use cooler for food until temperature is 41 degrees or less. Remove heavy accumulation of dust on refrigeration coils.
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Very heavy dust on refrigeration coils of True 1-door upright cooler and the 4-drawer cooler.
Correction: Clean refrigeration coils on all coolers and freezers more frequently.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Thermometer on 4-drawer cooler not accurate.
Correction: Repair / replace thermometer on drawer cooler.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Drawer guides on 4-drawer cooler broken.
Correction: Repair drawer guides on 4-drawer cooler.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Mesh filter missing in small dishwasher exhaust hood.
Correction: Install missing dust filter in exhaust hood for small dishwasher.
- Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure
Observation: The pressure gauge for the large dishwashing machine was above 20 PSI. Gauge measures 60-70 PSI during cycle.
Correction: Have pressure adjusted / gauge checked on next service visit.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Ice buckets were not stored in a position to allow air-drying.
Correction: Store ice buckets in a self-draining position that allows air-drying.
- Critical: Handwashing - Using a Handwashing Lavatory*
Observation: Water turned off at the beverage station handwashing sink preventing access by employees for easy handwashing.
Correction: Provide access to the handwashing sink at all hours of operation.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Lens missing on ceiling light fixture in smaller kitchen.
Correction: Install missing lens in ceiling light fixture.
- Heating, Ventilating, Air Conditioning System Vents (repeated violation)
Observation: Grease cup missing in exhaust hood in large kitchen.
Correction: Install missing grease cup.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handsinks used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing sinks used by food employees.
- Physical Facilities in Good Repair (repeated violation)
Observation: Dead lamps in ceiling light fixtures throughout large kitchen.
Correction: Replace dead lamps / repair light fixtures.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Leaking faucet and slow drain on beverage station handsink.
Correction: Repair beverage station handsink.
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11/04/2011 | Follow-up | |
Discussed Employee Health Policy Guidelines & Agreements
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Food handlers using common towels on aprons.
Correction: Ensure all food employees clean and dry their hands at a handsink. Do not use common towels.
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area.
- Sanitizing Solutions, Testing Devices
Observation: There are no sanitizer test kits in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain sanitizer test kits for the 3-vat sinks and wiping cloth solutions.
- Equipment - Good Repair and Proper Adjustment
Observation: Very heavy dust on refrigeration coils of 4-drawer cooler.
Correction: Clean refrigeration coils more frequently.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Thermometer on 4-drawer cooler not accurate.
Correction: Repair / replace thermometer on drawer cooler.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Drawer guides on 4-drawer cooler broken.
Correction: Repair drawer guides on 4-drawer cooler.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Mesh filter missing in small dishwasher exhaust hood.
Correction: Install missing dust filter in exhaust hood for small dishwasher.
- Warewashing Equipment, Cleaning Frequency (repeated violation)
Observation: The interior surfaces of the large mechanical warewashing machine are soiled with limescale.
Correction: Increase the frequency of limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: slicer.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Food debris on mixer head safety guard & cage.
Correction: Clean and sanitize mixer safety guard & cage after use.
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: Large hot-water sanitizing dishwasher not sanitizing.
Correction: Use adjacent 3-vat sink to sanitize equipment until dishwasher is repaired. Repair unit to operate according to dishwasher data plate specifications.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Ice buckets were not stored in a position to allow air-drying.
Correction: Store ice buckets in a self-draining position that allows air-drying.
- Heating, Ventilating, Air Conditioning System Vents (repeated violation)
Observation: Grease cup missing in exhaust hood in large kitchen.
Correction: Install missing grease cup.
- Handwashing Cleanser - Availability (repeated violation)
Observation: No soap was not provided at the beverage station hand washing sink.
Correction: Hand soap must be provided at all hand washing sinks.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing sink in the beverage station area.
Correction: Hand drying devices such as individual disposable paper towels must be provided at all hand washing sinks.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handsinks used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing sinks used by food employees.
- Physical Facilities in Good Repair (repeated violation)
Observation: Dead lamps in ceiling light fixtures throughout large kitchen.
Correction: Replace dead lamps / repair light fixtures.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Pump spray containers of yellow liquid not labeled.
Correction: Working containers of toxic items are to be properly labeled with contents.
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10/26/2011 | Routine | |
Restaurant representatives - add corrected or new information about Piedmont Golfers Club, 14675 Piedmont Vista Dr, Haymarket, VA 20169 »