The purpose of today's visit was to conduct a ROUTINE INSPECTION. Thank you for accompanying me during this inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
NOTE: At today's inspection further time was taken to discuss with the manager topics of Employee Health policy and guidelines. Staff have refresher meetings to discuss Employee Health. Also discussed the public health reasons why the heavily scored cutting boards need to be resurfaced or replaced. Several of your violations are repeats.
***Failure to correct repeat violations may result in further enforcement actions.****
Manager to send me invoice for dish machine at bar within 10 business days. Time reflects only inspection time. Questions: Call 703-246-2444
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (repeated violation)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution. OBSERVED THAT THE BAR DISH MACHINE HAD A CHLORINE CONCENTRATION OF LESS THAN 10 PPM WHEN TESTED WITH CHLORINE TEST STRIP.
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. CFM HAS BEEN ASKED TO DISCONTINUE USING THIS MACHINE FOR BAR GLASSWARE, USE THE MAIN DISH MACHINE,REPAIR THE MACHINE AND FAX THE INVOICE TO ME AT 703-653-9448 WITHIN 10 DAYS.
- Cutting Boards / Resurface / Discard (corrected on site) (repeated violation)
Observation: OBSERVED THAT THE RED, BLUE AND GREEN cutting boards along the PREP AND COOKLINES 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. DISCUSSED WITH THE CFM THE PUBLIC HEALTH REASONS FOR USING CUTTING BOARDS THAT ARE SMOOTH. SOME OF THE CUTTING BOARDS HAVE BEEN DISCARDED DURING INSPECTION. CFM WILL REPLACE ALL SCORED BOARDS WITH NEW BOARDS IN 30 DAYS.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: OBSERVED THAT THE GLASS WARE IN THE BAR DISH MACHINE WAS NOT GETTING SANITIZED AS THE CHLORINE LEVEL WHEN TESTED WITH THE CHLORINE TEST STRIP WAS BELOW 10PPM.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. CFM HAS BEEN INSTRUCTED TO WASH BAR GLASS WARE IN THE MAIN DISH MACHINE, REPAIR THE BAR MACHINE AND SEND ME THE INVOCIE OF REPAIR WITHIN 10 BUSINESS DAYS TO 703-653-9448 ATTN: A 2 INSPECTOR.
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03/17/2015 | Routine | |
The purpose of this visit was a follow up to verify both the kitchen and bar dishmachine were sanitizing the dishes, utensils, etc. Both dishmachines are not properly sanitizing dishes. Please have the dishmachines repaired and email the invoices for both repairs within 5 days. Additionally, please email a picture of the air gap under the 3-vat sink within 2 weeks.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (repeated violation)
Observation: Due to improper operation of the hot water, mechanical warewashing machine in the kitchen, 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.
- Critical: Air Gap Design Standard, Not Less than 1' (repeated violation)
Observation: An air gap between the water supply outlet and the flood rim level floor drain is not observed as there has been hard plastic funnels inserted into the 3-vat sink and prep sink drains.
Correction: An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the wall under the prep table of the sauce/mashed potato area is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that under the 3-vat sink and under the counter of the bar area is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact
Observation: The concentration of the chlorine solution was measured at above 200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of chlorine solution at a minimum of 50ppm, but not above 200ppm. Verify concentration using the appropriate test kit.
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09/23/2014 | Follow-up | |
Today’s inspection was to conduct a Risk Factor Assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
Please email/fax to my attention, within 10 days, the invoice for the repair of the bar dish machine. At the October 15, 2013 inspection the bar dish machine was not sanitizing, no invoice for its repair/adjustment was received.
Information on grease traps/interceptors was given and discussed with CFM.
Please add the disclosure statement on the room service breakfast menu and email to me within 3 months.
Additional temperatures:
True glass door refrigerator - server's: 40F
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- Critical: Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure:Eggs on the room service menu
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 asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (repeated violation)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution - bar dish machine
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.
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02/12/2014 | Risk Factor | |
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:Ice scoop handle in ice
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.
- 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.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:Observed containers of sliced tomatoes cooling on the prep top of an improperly work prep refrigerator
Correction: Cooling potentially hazardous foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item was found hot holding at improper temperatures using a calibrated food temperature measuring device:Observed cooked chicken at 122F in a pan sitting out of the water on the cooktop - SPOKE TO THE CFM ABOUT REHEATING THE CHICKEN TO 165F
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.
- 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:Observed bolognese at 46F, chili at 49F, chicken at 49F in metal containers sitting above or barely in water and ice bath - CHICKEN DISCARDED, THE OTHER ITEMS PUT IN THE WALK IN TO COOL
Correction: cut cantaloupe, cut honeydew at 43F, sliced mozzarella at 43F in the Victory 2/2 door refrigerator
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not nonabsorbent, and/or smooth:Observed towels under cutting boards
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- 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: Victory 2/2 door refrigerator, 2 door prep refrigerator - pantry, 2 door flat top prep refrigerator - bar
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: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (repeated violation)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution - bar dish machine
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.
- Cutting Boards / Resurface / Discard
Observation: The cutting board along the prep area adjacent to the cookline, across from the cookline 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: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized - glasses WASHED,RINSED AND SANITIZED IN THE KITCHEN DISH MACHINE
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Equip/Utensils/Linens/Single-Service/Original Package (corrected on site)
Observation: Coffee filters were observed stored unprotected above the coffee machines.
Correction: Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor under the beverage line, 3-vat sink, shelving under the cold hold line opposite the cookline are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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10/15/2013 | Routine | |
Today’s inspection was to conduct a Risk Factor Assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
Please fax, to my attention, the invoices for the service of both of the dishmachines and the two refrigerators within 10 days. Additionally, within 60 days please fax to my attention the updated menu containing the complete consumer advisory.
Additional food temperatures:
Sliced ham (2hr) - Victory 2/2 refrigerator: 43F
Hummus, yoghurt, pesto (reference) - Victory 2/2 door refrigerator: 45F, 44F, 44F
Half and half - True server's: 41F
In addition to the following violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
4-501.11(a) Observed the Hussman glass door refrigerator and the Victory 2/2 door refrigerator were not holding potentially hazardous food (PHF) at 41F or below. Please discontinue use of these refrigerators for PHF until they are repaired.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- Critical: Food Condition / Safe, Unadulterated, and Honestly Presented (corrected on site)
Observation: The following food item is observed to be unsound or adulterated:moldy yoghurt in the Victory 2/2 door refrigerator - DISCARDED
Correction: ALL food shall be safe, unadulterated and honestly presented as specified under 3-601.12.
- 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:Observed cream cheese at 46F in the produce walk in - SPOKE TO CFM REGARDING PREP OF MULTIPLE ITEMS AND THE NEED TO PUT THE PHF IN THE WALK IN BEFORE THE OTHER ITEMS ARE FINISHED BEING PREPPED, cream cheese at 45F, sour cream at 45F - Hussman glass door refrigerator - MOVED TO WALK IN
Correction: hummus at 45F, yoghurt at 44F (discarded) - Victory 2/2 door refrigerator - MOVED TO WALK IN
- Critical: Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure:Rustic corned beef and brussel sprouts (poached egg) -good morning menu
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 asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (repeated violation)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution - bar dishmachine
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.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: plates - THE 3-VAT SINK WAS SET UP TO SANITIZE THE EQUIPMENT
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified
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.
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.
- Hand Drying Provision / Individual, Disposable Towels (repeated violation)
Observation: Observed that paper towels were not provided at each handwashing sink - bar handwashing sink
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Handwashing Signage at Handwashing Facilities Required
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees - employee restroom, bar handsink
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
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04/11/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Sheraton Reston Hotel, 11810 Sunrise Valley Dr, Reston, VA 20191 »