This was a routine inspection. Cold holding temperatures across the prep top at the S&D stations were much improved from the last inspection. It is apparent that new processes were put in place that are working. It was observed that the establishment has a very good electronic tool available for monitoring proper cooling time and temperature. It is recommended that more products are monitored using the HACCP log as there were questions on some items at to whether they would cool to 41F in a total of 6 hours. There were no violations cited, however, there was no way to know the answer to that question without some type of log being kept. It is also recommended that the line chefs be equipped with food thermometers to correctly determine if chicken, burgers, etc. are fully cooked. The next inspection will be in approximately six months.
- Critical: Raw Animal Foods Cooked to 165°F (corrected on site)
Observation: Chicken was observed not cooked to 165F. Measured temperature was 155F.
Correction: Use food thermometers to determine the proper cooking temperature of chicken. Chicken was re-heated 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: penne pasta in the sautee station refrigerator.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Item was 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: 1DR/4Drwr refrigerator at sautee station measured 46F and had not come down after identifying a potential problem.
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. Fax or email the service receipt to the health department within 3 days.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: There is not separate hot and cold water at the dishwasher handsink. Both hot and cold run at approximately 83F.
Correction: Adjust the water temperature at the dishwasher handsink. There must be hot water available at 100F or more. Cold water must be available to mix with the hot water for handwashing.
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11/03/2015 | Routine | |
This was a risk factor assessment inspection. some recommendations to strngthen active managerial control: 1) Record line temperatures
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Employee did not wash hands when changing gloves.
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.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers
Observation: Observed water bottles along the cookline.
Correction: Use containers with lids and straws.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site) (repeated violation)
Observation: Employee handled ready to eat food with bare hands.
Correction: Food was discarded. Employee donned gloves.
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06/23/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. Most of the violations observed were corrected during the time of the inspection.
Due to a technical problem some of the Non-Critical Violations are not listed in the report. Thus they are listed here in the comment section as follows:
4-502.11(C) - Ambient Air or Water Temp Meas Device or PSI Gauge in Good Repair & Accurate
Observation (CORRECTED DURING INSPECTION): The ambient air temperature gauge on the Upper and Lower 2 Glass Door Refrigerator is not in good repair and is not accurate in the range of use.
Correction: Ambient air temperature devices shall be maintained in good repair and be accurate within the intended range of use. PROVIDE AN AMBIENT AIR THERMOMETER INSIDE OF THIS UNIT.
3-304.14(B)(1) - Wiping Cloths / Use Limitations/Wet Towel Storage
Observation: (CORRECTED DURING INSPECTION): Wet wiping cloths used for wiping counters and cutting boards were observed stored on top of the cutting boards and counters along the cook line.
Correction: Wet wiping cloths are to be used for wiping cutting boards and counters are to be held in chemical sanitizer solution at the appropriate concentration between uses.
4-501.12 Cutting Boards / Resurface / Discard
Observation: (REPEAT): Observed that many of the color coded cutting boards are heavily pitted, grooved, scored and stained. The food contact surface is no longer easily cleaned and sanitized due to their condition.
Correction: Resurface or replace the color coded cutting boards that are no longer easily cleaned and sanitized.
6-301.12(A) Hand Drying Provision / Individual Disposable Towels
Observation: (REPEAT) Observed that paper towels were not provided at the bar hand sink.
Correction: Paper Towels have been stocked at the bar hand sink. As this is a repeat violation, request that a paper towel dispensing unit be installed at/near the bar hand sink.
The hot water sanitizing warewashing machine is not providing the adequate wash water and final rinse water temperature. The manager agreed to have the unit serviced within 48 hours and fax or email a copy of the repair invoice to the Health Department.
The time specified in the report is the inspection time only.
- 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: OBSERVED COOKS AND AN EMPLOYEE ON COOKLINE HANDLING BUNS, THE COOKED MEATS, LETTUCE AND OTHER TOPPINGS WITH THEIR BARE HANDS.
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.
FOODS ITEMS HANDLED WITH BARE HANDS WAS DISCARDED. DISCUSSED WITH MANAGER. COOKS AND OTHER FOOD EMPLOYEES WERE INSTRUCTED TO WEAR DISPOSABLE GLOVES OR USE A SUITABLE UTENSIL TO HANDLE THE READY TO EAT FOOD ITEMS.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
Observation: Wet wiping cloths used for wiping counters and CUTTING BOARDS were observed stored on the ON TOP OF THE CUTTING BOARDS ALONG THE COOK LINE.
Correction: Wet wiping cloths are to be used for wiping counters, cutting boards and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: OBSERVED LARGE PAN OF PULLED PORK IN HOT HOLDING DRAWER BETWEEN 124F - 128F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. THE PULLED PORK WAS REMOVED AND IMMEDIATELY REHEATED TO 170F
- Cutting Boards / Resurface / Discard (repeated violation)
Observation: OBSERVED THAT MANY OT THE COLOR CODED CUTTING BOARDS ARE HEAVILY PITTED, GROOVED/SCORED AND STAINED. 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. RESURFACE OR REPLACED THE COLOR CODED CUTTING BOARDS THAT ARE NO LONGER EASILY CLEANED AND SANITIZED.
- Ambient Air or Water Temp Meas Dev or PSI Gauge in Good Repair & Accurate (corrected on site)
Observation: The ambient air temperature gauge on the 2 UPPER AND LOWER GLASS DOOR REFRIGERATOR is not in good repair and is not accurate in the range of use.
Correction: Ambient air temperature devices shall be maintained in good repair and be accurate within the intended range of use. PROVIDE AN AMBIENT AIR THERMOMETER INSIDE OF THIS REFRIGERATION UNIT.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following utensils/equipment were not observed sanitized: OBSERVED PLATES, GLASS WARE, UTENSILS, FOOD CONTAINERS, ETC NOT ADEQUATELY SANITIZED BY USE OF THE HEAT SANITIZING WARE WASH MACHINE..
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
THE WARE WASH MACHINE IS NOW BEING USED TO WASH UTENSILS AND EQUIPMENT. THE SANITIZING SINK OF THE THREE (3) COMPARTMENT SINK HAS BEEN SET UP TO SANITIZE UTENSILS AND EQUIPMENT AFTER CLEANING IS COMPLETED BY USE OF THE WARE WASH MACHINE.
- 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 (WARE WASH MACHINE). Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to MANUALLY CHEMICALLY SANITIZE food-contact surfaces.
- Hand Drying Provision / Individual, Disposable Towels (repeated violation)
Observation: (CORRECTED DURING INSPECTION) Observed that paper towels were not provided at each handwashing sink.
OBSERVED THAT PAPER TOWELS ARE NOT PROVIDED AT THE BAR HANDSINK.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
PAPER TOWELS HAVE BEEN STOCKED AT THIS HANDSINK. AS THIS IS REPEATED, REQUEST THAT A PAPER TOWEL DISPENSING UNIT BE INSTALLED AT/NEAR THE BAR HANDSINK.
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11/24/2014 | Routine | |
The purpose of today's visit was to conduct a Risk Factor Assessment. The violation observed was corrected during the time of the inspection. Found that several new employees have been hired since the time of the last inspection conducted on December 9, 2013. The new employees have been trained on food borne illness and employee health. The Certified Food Manager has on file an Employee Illness Reporting Agreement form for the new hires.
- 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: Containers of Homemade Cole Slaw Dressing with Buttermilk - Walk-In Cooler. Product has been held in the unit more than 24 hours.
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.
Cole Slaw Dressing was discarded. Advised the certified food manager to store product in stainless steel containers and place on shelf away from the door.
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06/19/2014 | Risk Factor | |
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- 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: fresh mozzarella cheese=45-F, cut grilled chicken =46-F, smoked salmon = 44-F, raw meat = 44-F.
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. (replaced/relocated)
- Press Gauge (PSI) on Mechanical Warewashing, Scaled & Accurate within 14 PSI
Observation: The pressure gauge on the supply line for the hot water sanitizing rinse of the warewashing machine is not properly maintained. This gauge was noted to be broken.
Correction: Pressure measuring devices that display the pressures in the water supply line for the fresh hot water sanitizing rinse shall have increments of 7 kilopascals (1 pound per square inch) or smaller and shall be accurate to +/-14 kilopascals (+/- 2pounds per square inch) in the 100-170 kilopascals (15-25 pounds per square inch) in the range indicated in the manufacturer's data plate.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along 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.
- Equip / Food-Contact / Cook Equip / Free of Deposits
Observation: Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the small baking trays.
Correction: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. A surface that is soiled cannot be effectively sanitized. clean/resurface or replace these baking trays.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the handwashing sink located at the bar.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Physical Facilities Good Repair
Observation: Observed that the floor under cooking equipment and in the general cooking area is not maintained in good repair. several tiles are missing in these areas.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Replace the missing tiles and repair the holes on the concrete flooring along the cookline.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. Three unmarked spray bottles were noted without labels
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials. label each unmarked spray bottles to identify contents.
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12/09/2013 | Routine | |
The purpose of this visit was to conduct a standardization training exercise.
No violation noted during this evaluation. | 06/07/2013 | Training | |
The purpose of today’s visit was to conduct a routine inspection.
MAINTENANCE:
*Water Heater: AO Smith boiler HW 420 932 which uses 420,000
*Dish Machine: Main----Hobart CL44E, thermolabel activated. Bar: Wareforce DG chlorine sanitizer, observed with correct level of chlorine.
Please fax updated menu including an asterisk next to Black Angus Prime Rib no later than 30 calendar days from today.
Observed facility clean and organized. Observed great cooling methods and date marking of foods.
- 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: ------pulled pork observed in alto sham hot hold drawers on cookline at 130F
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. REHEATED TO ABOVE 165F.
- 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:
1) Cooked pasta and partially cooked vegetables in 1 door/ 4 drawers cooler on cookline observed at 43-45F and 45F.
2) Milk in bar cooler at 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. COOKED PASTA AND VEGETABLES MOVED TO FREEZER, MILK DISCARDED.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu without proper disclosure: black angus prime rib.
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.
- 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: -----observed one of the bar coolers holding milk at 48F.
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. MILK DISCARDED AND FRESH MILK MOVED TO ANOTHER BAR COOLER MAINTAINING 41F AND BELOW. MANAGER AGREED TO HOLD NO PHF/TCS FOODS IN COOLER UNTIL UNIT IS REPAIRED / ADJUSTED.
- Critical: Conditions of Use / Presence and Use / Restricted Use Pesticide (corrected on site)
Observation: Restricted, commercial use pesticides present in the facility.
Correction: Because of their toxicity, restricted use pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. DISCARDED.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the quaternary ammonium solution in the wiping cloth buckets was measured at 400 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 quaternary ammonium solution at 200 ppm (per instructions on container). Verify concentration using the appropriate test kit.
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12/18/2012 | Routine | |
Restaurant representatives - add corrected or new information about Sweetwater Tavern, 14250 Sweetwater Lane, Centreville, VA 20121 »