Discussed active managerial control. Observed significant improvements in food safety practices and physical facility maintenance since the last visit. Recommend keeping logs such as sanitizer log, food temperature log, cooling log, equipment temperature log, food receiving temperature log to monitor different processes.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: COLD BUFFET- BUTTER AT 57F, CANTELOUPE AT 46F
Correction: 2DR TRUE DISPLAY COOLER #1- HALF 'N' HALF AT 43F, YOGURT AT 46F
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (corrected on site)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food items that may be served raw and/or undercooked: BAR MENU- (1) BEEF PATTY IN TRIO ANGUS BEEF SLIDER (2) SALMON IN SALMON RILLETTE. THE MENU IS ALSO MISSING THE DISCLOSURE STATEMENT.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. PLEASE EMAIL A COPY OF THE REVISED MENU TO THE HEALTH DEPARTMENT WITHIN 3 DAYS. FULLY COOK THESE ITEMS UNTIL THE MENU IS REVISED.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. PLEASE EMAIL A COPY OF THE SERVICE REPORT TO THE HEALTH DEPARTMENT WITHIN 3 DAYS. USE THE KITCHEN DISHMACHINE OR THE 3 VAT SINK AT THE BAR UNTIL THE DISHMACHINE IS REPAIRED.
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09/23/2015 | Risk Factor | |
Note to Manager:
1) Please train your staff on the following topics and provide an email to the Health Department on the training that was conducted: (1) cooling (2) cross-contamination (3) date marking (4) employee health policy.
2) Please email a copy of the following documentation to the Health Department within 10 days: (1) Supplier statement for the salmon (2) service report for the 2DR Traulsen Cooler (bacon only) (3) service report for the bar dishmachine.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served. CFM WILL MARK THE DATE OF LAST SALE.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food preparation conducted in a manner that may cause cross contamination of ready-to-eat food as follows: OBSERVED (1) RAW SHELL EGGS STORED OVER COOKED TURKEY SAUSAGE IN WALK-IN-COOLER #2 (2) PARTIALLY COOKED CHICKEN STORED OVER RICE IN WALK-IN-COOLER #2
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during preparation from cooked foods, ready-to-eat foods, washed produce, etc. Do NOT prepare raw foods on the same work table as ready to eat foods. REARRANGED FOOD AND TRAINED STAFF. FACILITY HAS POSTER ON PREVENTING CROSS-CONTAMINATION.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3): SALMON
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish. PLEASE EMAIL A COPY OF THE STATEMENT TO THE HEALTH DEPARTMENT WITHIN 10 DAYS.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: OBSERVED (1) BEANS, GRAVY, MUSHROOM SAUCE IN WALK-IN-COOLER #2 SEALED AND STORED WITHOUT PROPERLY PRE-CHILLING FOR RAPID COOLING (2) FOOD PULLED FROM THE BANQUET WAS PLACED IN THE 2DR TRAULSEN COOLER (BACON ONLY) FOR COOLING, BUT THE UNIT WAS AT 54F, WHICH WOULD NOT FACILITATE PROPER COOLING.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item was observed cold holding at improper temperatures using a calibrated food temperature measuring device: BUTTER HELD AT ROOM TEMPERATURE IN MULTIPLE LOCATIONS AT 69F, 80F
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. HEATED THE BUTTER FOR HOT HOLDING.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: CHEESES AND DELI MEATS IN WALK-IN-COOLER #2. THERE WAS A LACK OF DATEMARKING FOR VEGETABLE POT PIE IN THE 2DR TRAULSEN COOLER BY THE COOKLINE.
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety. DATEMARKED FOOD. CFM WILL TRAIN STAFF ON PROPER DATEMARKING.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: (1) ALTO-SHAAM (2) MULTIPLE COOLERS THROUGHOUT FOOD ESTABLISHMENT.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Ventilation Hood Systems / Adequacy
Observation: Condensation is noted to be accumulating on the walls/ceiling at the DISHMACHINE. This appears to be due to insufficient ventilation. OBSERVED MOLD GROWING ON THE CIELING TILES ABOVE THE DISHMACHINE DUE TO INADEQUATE VENTILATION.
Correction: Ventilation hood systems and devices shall operate properly and be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings.
- 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 TRAULSEN COOLER (BACON ONLY) AT 54F.
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. PLEASE EMAIL A COPY OF THE SERVICE REPORT TO THE HEALTH DEPARTMENT PRIOR TO USING THE UNIT.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (corrected on site) (repeated violation)
Observation: Due to improper operation of the hot water, mechanical warewashing machine AT THE BAR, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces. DISHES WILL BE WASHED IN THE KITCHEN DISHMACHINE UNTIL THE DISHMACHINE IS REPAIRED. PLEASE EMAIL A COPY OF THE SERVICE REPORT TO THE HEALTH DEPARTMENT WITHIN 10 DAYS.
- Refuse Areas / Enclosures / Receptacles / Good Repair
Observation: The waste storage container OUTSIDE has a missing lid.
Correction: Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair.
- Refuse Receptacle / Clean Frequency
Observation: GREASE RECYCLE BIN IS soiled WITH an accumulation of debris.
Correction: Soiled receptacles and waste handling units for refuse, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.
- Separation of Toxics by Spacing or Partitioning (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. OBSERVED 3 CHEMICAL SPARY BOTTLES STORED HANGING BY STRAWS AND CUP LIDS AT THE COFFEE BAR.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning. REMOVED BOTTLES AND WILL TRAIN STAFF.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests. OBSERVED ONE CAN OF RESIDENTIAL PESTICIDE IN THE COFFEE BAR AREA.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. DISCARDED PESTICIDE.
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02/12/2015 | Routine | |
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: cheese
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. cheese was discarded
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: tongs hanging off handles
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) 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, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: cooked chicken 110F in metro box and chicken stock 125F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. both items were reheated up to 165F
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 1) cooked pork 50F in cooler #12, 2) half&half in 5dr glass bar cooler, 3) sliced tomatoes 57F and cooked onions in cooler #15, 4) cream cheese 54F and butter 53F in Victory 4dr cooler club lounge, 5) yogurt parfait 57F in display cooler link cafe
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. all items were discarded
- 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: cooler #15 46F, 5dr glass cooler 45F, Victory 4dr cooler club lounge 51F, display cooler link cafe 47F
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.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (corrected on site)
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized- dish machine in club lounge
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces. dish machine will not be used until repaired
- Handwashing Cleanser, Available at Handwashing Facilities
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.
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12/04/2014 | Routine | |
Today’s visit was to conduct a Risk Factor Assessment inspection.
Additional Equipment and Food Temperatures:
1. cream cheese 42F in Victory 4dr cooler (executive club)
2. crab 39F in cooler #4
3. sliced tomatoes 39F, cooked beans 39F in cooler #5
4. cooler #8 40F- sausage 38F
5. walkin cooler #1 (upstairs) 30F- cut cantaloupe 42F, sliced turkey 42F, sliced tomatoes 50F (cooling for 3hrs)
6. walkin cooler #2 (upstairs, banquet) 40F- cream 37F, hummus 39F
7. walkin freezer 10F
8. cooler #16 34F- pork 41F, american cheese 40F
9. cooler #10 34F- marinara sauce 36F
10. pico de gallo 48F (cooling for 3hrs), buttermilk 41F, sour cream 40F (cold table)
11. cooler right side (room service) 39F- milk 39F
12. cooler #1 (banquet storage) 28F- half&half 39F
13. cooler #2 (banquet storage) 41F- cream cheese 39F
14. walkin cooler #1 (downstairs) 40F- goat cheese 40F
15. mushroom soup 149F, cooked chicken 121F, mashed potatoes 127F, clarified butter 80F
16. soda cooler (employee lounge) 41F- cut melons 39F
Please send me a copy of the executive club dish machine and the updated menu by June 18, 2014.
If you have any questions or concerns, please call 703-246-2444. Thank You.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Tags missing from clams
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. Clams were discarded
- Critical: PHF(TCS) Prepared from Ingredients at Room Temperature Cooled within 4 Hours (corrected on site)
Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours: sliced tomatoes 54F in ice bath
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41°F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods and canned tuna). discarded
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: cooked chicken 121F, mashed potatoes 127F, clarified butter 80Fmetro hot box: cooked rice 133F, cookeed chicken 127F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. clarified butter and metro hot box items were reheated up to 165F and box was turned up, cooked chicken and mashed potatoes were discarded
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cous cous 47F (cooler #12), cooked eggs 63F, pesto sauce 52F (both ice bath), half&half (walkin cooler #2 downstairs)
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. all items except for half&half were changed out. freezer door was propped open to ensure walkin cooler #2 would drop to 41F and below
- Critical: Consumer Advisory, Disclosure Provided (corrected on site)
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. Discussed with CFM about proper labeling of menu for raw and/or undercooked foods
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
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 (corrected on site) (repeated violation)
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.
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06/06/2014 | Risk Factor | |
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served. DISCUSSED WITH CFM THE ORGANIZATION OF SHELLSTOCK TAGS
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (corrected on site)
Observation: Water from the handwashing sink at was measured at a temperature less than 100°F.
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.
- Handwashing Cleanser, Available at Handwashing Facilities (repeated violation)
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.
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12/24/2013 | Risk Factor | |
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site) (repeated violation)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: observed several dented cans in the main storage room area (downstairs).
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. CFM REMOVED DENTED CANS.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Tags missing from the molluscan shellfish containers.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
- 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: raw steak over batter in cooler #11, raw sausage over veggies in cooler #12
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.CFM REARRANGED ITEMS
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: tongs hanging on oven handle that could be contaminated by clothing
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) 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, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: cooked tomatoes 117F and half-cooked sausage 96F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. FOOD EMPLOYEE DISCARDED ITEMS
- 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: A) goat cheese 59F and diced tomatoes 50F at breakfast omellete area, B) cooked pasta 46F in Traulsen #5 cooler, C) milk 53F for expresso machine on 24th floor
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. ALL ITEMS WERE DISCARDED
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: walkin freezer upstairs (#3), Cooler #15, Cooler #13
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. ITEMS WERE REMOVED FOR COOLER #15 AND #13 AND PUT IN OTHER UNITS. FREEZER WAS IN PROCESS OF REPAIRS DURING INSPECTION
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the 3-VAT SINK with a concentration of 0-140 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. FOOD EMPLOYEE RECREATED SANITIZER
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (corrected on site)
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized AT BAR HEAT SANITIZER.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces. RUN MACHINE TWICE TO FULLY SANITIZE.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the water station is blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
Observation: Outside refuse container was uncovered.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at the 24th floor handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Physical Facilities Good Repair
Observation: Observed that the tile wall (main cooking area) is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/07/2013 | Routine | |
Restaurant representatives - add corrected or new information about Sheraton Premiere @ Tyson's Corner, 8661 Leesburg Pike, Vienna, VA 22182 »