The caulking around the wash table in the 14th floor pantry is in need of cleaning.
Time mark any TCS foods that are left out of temperature control and discard within 4 hours.
14th floor lounge is open from 6-9:30 AM and 5-9:30 PM
- Plumbing System/Maintained in Good Repair
Observation: The hot water faucet on the dump sink in the pantry room by studio A is not maintained in good repair.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Cleaning of Plumbing Fixtures (corrected on site)
Observation: The handwashing sink in the banquet kitchen is not clean.
Correction: Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean and maintained and used as specified under section 5-205.11. Handwashing facilities are critical to food protection and must be maintained in operating order at all times so they will be used.
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03/21/2016 | Routine | |
The high temperature dishmachines were checked using temperature-sensitive thermolabels. Ensure that all handsinks are accessible at all times.
- Critical: Time/Temperature Control for Safety Food, Hot Holding (corrected on site)
Observation: Pan of hot dogs in the employee cafe hot box observed holding at improper temperature of 122*F (product was reheated by the person in charge).
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 57ºC (135ºF) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54ºC (130ºF) or above. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: The handwashing sink located in the banquet kitchen area was observed blocked by the cart used to store the clean drinking glasses.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: Food equipment/utensils observed being stored in the handsink of the club level service area.
Correction: The handwashing facility identified above is to be used for washing hands only.
- Hand Drying Provision (corrected on site)
Observation: Disposable paper towels were not provided in the dispenser of the handsink(s) in the banquet kitchen area.
Correction: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels
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04/02/2014 | Routine | |
High-temp warewashing machine: OK
- Handwashing Cleanser, Availability (corrected on site)
Observation: A supply of hand cleaning liquid, powder, or bar soap is not provided at banquet left refrigerator handwashing sink.
Correction: Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
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05/17/2013 | Routine | |
1. All food for the banquet areas and the employee kitchen is prepared in the main restaurant kitchen.
2. A hose was observed extending into the floor drain near the large ice machine on the left side.
3. The dishmachine on the 14th flor was not checked as it not in service. All itmes are brought down to the main dish machine.
- Critical: Poisonous or Toxic Materials/Common Name/Working Containers (corrected on site)
Observation: Working containers used for storing poisonous or toxic materials are not clearly and/or individually identified with the common name of the material. Two unlabeled bottles were observed.
Correction: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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12/12/2012 | Risk Factor | |
Restaurant representatives - add corrected or new information about Renaissance Arlington Capital View -Employee Cafeteria (M Level), Banquet Corridor (Level 2), Pantries (Level 2) & Club Lounge (Level 14), 2800 S Potomac Ave, Arlington, VA 22202 »