Ritz Carlton Hotel-Room Service Kitchen, 1700 Tysons Blvd, Mclean, VA 22102 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Ritz Carlton Hotel-Room Service Kitchen
Address: 1700 Tysons Blvd, Mclean, VA 22102
Type: Full Service Restaurant
Phone: 703 506-4300
Total inspections: 7
Last inspection: 11/12/2015

Restaurant representatives - add corrected or new information about Ritz Carlton Hotel-Room Service Kitchen, 1700 Tysons Blvd, Mclean, VA 22102 »

Inspection findings	Inspection date	Type
Today I conducted a routine inspection and discussed with the certified food manager the following: 1. Management should be reiterating the 5 major contributors to foodborne illness with all staff: Employee Health Policy, Personal hygiene, Contaminated equipment, Time/Temperature relationships with food and Unapproved food sources. These should be topics of discussion with all food and beverage staff frequently. 2. Management should properly reflect the Consumer Advisory on the room service menus as discussed. 3. Management should continue to keep all Parasite Destruction information from ALL seafood suppliers and as suppliers change obtain the information to keep on record. 4. Management should be ensuring proper storage of raw foods inside any freezer units to prevent cross contamination. 5. Management no longer uses any Reduced Oxygen Packaging processes that require a HACCP plan and variance from the health department. 6. Management should ensure staff are setting up all work stations with soapy water buckets and red sanitizer buckets. If you have any questions please feel free to contact me at 703-246-2444. Thank you. Critical: Handwashing / When to wash hands (corrected on site) Observation: Food employees failed to wash his or her hands before engaging in food preparation, before putting on clean gloves, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. DISCUSSED WITH MANAGER. MANAGEMENT SHOULD RETRAIN STAFF ON HOW, WHEN AND WHERE TO WASH HANDS. Sanitizer Test Kit Required Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. Correction: Obtain a QUATERNARY AMMONIUM test kit to ensure the concentration of sanitizer used in the red sanitizer buckets is always between 150-400ppm. DISCUSSED WITH MANAGER. MANAGER WILL OBTAIN THE TEST KIT AND TRAIN STAFF ON HOW TO USE IT. Food Temp Meas Device, Calibrated (corrected on site) Observation: Observed the metal stemmed food thermometer out of calibration. The thermometer was reading 52f in the ice water. Correction: Food thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32°F or calibrated in a pot of boiling water at 212°F. DISCUSSED WITH MANAGER AND STAFF. MANAGER SHALL RETRAIN STAFF ON HOW AND WHEN TO CALIBRATE FOOD THERMOMETERS TO ENSURE ACCURACY.	11/12/2015	Routine
The purpose of this visit was to conduct a routine inspection. Please email me parasite destruction information on hammour and rockfish within 10 days. Critical: Fish Served Raw RTE / Frozen for Parasite Destruction Observation: The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction:hammour, rockfish Correction: Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours.	06/29/2015	Routine
The purpose of this visit was to conduct a risk factor assessment. Thank you for your time today. If you have any questions please feel free to call (703) 246-2444. No violation noted during this evaluation.	10/17/2014	Routine
The purpose of this visit was to conduct an inspection based on a complaint received by the FCHD. Complainant alleged they had become ill after consuming the Healthy Fit Breakfast. During today's visit, no violations were noted. All related food temperatures were observed holding properly. Employee Health Policy is current and hand washing was observed in compliance. Thank you for your time today. If you have any questions, please feel free to call (703) 246-2444. No violation noted during this evaluation.	09/24/2014	Complaint
The purpose of this visit is to conduct a routine inspection. Dishmachine: Thermolabel turned black. Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation) Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 6drw under grill: bean sprout 47F, cooked mushrooms 46F, pasta 47F Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. FOOD WAS DISCARDED.	03/27/2014	Routine
Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation) Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: ham (x2) 47, 48 Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. FOOD ITEMS MOVED TO ANOTHER UNIT TO COOL. 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: Raeton 1/1 refrigerator at 60F. 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.	08/22/2013	Routine
The purpose of this visit was to respond to a complaint received on December 4, 2012. The complainant alleged finding a worm on a salad order from room service. Upon discussing the complainant with the certified food manager the complaint was confirmed. Reiterated the importance of examining the food for foreign substances when received, washing, preparing and plating. No violation noted during this evaluation.	12/05/2012	Complaint

Ritz Carlton Hotel-Room Service Kitchen respresentatives - respond and add information

Recently added reviews

Name	City	Users' Rating
Oasis Concessions	Mclean, VA
Panera Bread #1267	Mclean, VA
Subway	McLean, VA
Burger King #1602 (01-1464)	Virginia Beach, VA
Hardee's #2341	Roanoke, VA
McDonald's #3984 (01-0368)	Virginia Beach, VA
Pupuseria Gaviota	Harrisonburg, VA
McDonald's #11683	Midlothian, VA
Jim's Country Store	Front Royal, VA
Hardee's	Galax, VA

Create your own business profile on city-data.com. It's completely free!

Business Search - 14 Million verified businesses