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 me the invoices for the repair of the bar dish machines.
Additional temperatures:
3-vat: 110F
Handwashiing: 100F
Perlick 3 door bar undercounter refrigerator: 32F
Additional food temperatures:
Half and half - Victory 2 door: 41F
Pasta, chicken, pulled pork - walk in: 41F, 40F, 40F
Milk - Glenco: 46F
Half and half - Perlick: 40F
In addition to the following violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
4-204.112(D) Observed thermometers in all refrigerators, however they were impossible to read to the perpendicular placement of the thermometers. Realign the placement of the thermometer so that they are easier to read.
4-501.11(A) Observed both of the bar dish machines not sanitizing glasses. Do not use these dish machines until they are repair and capable of washing, rinsing and sanitizing utensils, glasses etc.
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: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site) (repeated violation)
Observation: Tags missing from the molluscan shellfish containers.DISCUSSED WITH PIC TAGS MUST REMAIN WITH SHELLFISH UNTIL CONTAINER IS EMPTY AND THEN IT MUST BE DATED AND KEPT ON HAND FOR 90 DAYS AFTER THE SHELLFISH WAS USED
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item was observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed milk at 46F in the Glenco prep refrigerator - PUT IN THE WALK IN
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.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Observed at the 3-vat sink, a pan washed and rinsed and then dipped into the quaternary ammonia sanitizer for approximately 5 seconds, glasses in the bar dish machines- DISCUSSED WITH THE PIC THAT AFTER WASHING AND RINSING THE DISHES, UTENSILS ETC MUST BE IMMERSED IN THE SANITIZER FOR THE APPROPRIATE CONTACT TIME, FOR QUATERNARY AMMONIA 30 SECONDS
Correction: PIC TOOK THE BAR DISHMACHINES OUT OF SERVICE AND THE GLASSWARE WAS TO BE WASHED IN THE KITCHEN DISH MACHINE
|
02/24/2014 | Risk Factor | |
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Inadequate record keeping system for molluscan shellfish when removed from their tagged or labeled container.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item was found hot holding at improper temperatures using a calibrated food temperature measuring device:Observed caramelized onions at 130F on the steam table - REHEATED 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.
- 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:True flat top prep refrigerator, Glenco flat top prep refrigerator
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.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact
Observation: The concentration of the chlorine solution, at the bar dish machines, was measured at over 200ppm. 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 50-100ppm. Verify concentration using the appropriate test kit.
|
11/13/2013 | 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.
Within one month please email me the breakfast and lunch menus containing the complete consumer advisory. Additionally, within one month please email me the parasite destruction for the salmon.
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: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: croissants, various bread items - DISCARDED
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods.
- 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:salmon
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.
- 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:Observed sliced cheddar at 45F on the True 2 door prep top - PUT IN THE WALK IN TO COOL
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.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure:The disclosure portion of the consumer advisory was missing on the breakfast and lunch menus
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.
|
06/17/2013 | Risk Factor | |
FINAL CONSTRUCTION AND EQUIPMENT INSPECTION AFTER CHANGE OF OWNER AND CHANGE OF ESTABLISHMENT NAME.
*Items listed on inspection report dated 05-17-13 have been corrected. We thank you.
*Approval on renovations and equipment is hereby granted by the Fairfax County Health Department. This inspection report shall serve as your permit until official permit is delivered to you.
No violation noted during this evaluation. | 05/20/2013 | Follow-up | |
FINAL CONSTRUCTION AND EQUIPMENT INSPECTION AFTER CHANGE OF OWNER AND CHANGE OF ESTABLISHMENT NAME.
SCOPE OF WORK:
1. Renovation of existing kitchen.
2. Renovation of existing bar.
INSPECTION:
1. Food protectors (sneeze guards) for two buffet tables have not been installed.
2. Exhaust hood system has not been fully caulked.
3. Light bulbs at one kitchen light fixture have not been shielded.
* Owner/Contractor shall correct the above listed items and schedule for a final follow up Health Department inspection.
No violation noted during this evaluation. | 05/17/2013 | Other | |
Restaurant representatives - add corrected or new information about Tavern 64 At Hyatt Regency, 1800 Presidents Street, Reston, VA 20190 »