The 1757 Golf Club, 45120 Waxpool Rd, Sterling, VA 20166 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: The 1757 Golf Club
Address: 45120 Waxpool Rd, Sterling, VA 20166
Type: Full Service Restaurant
Phone: 703 444-0901
Total inspections: 4
Last inspection: 03/24/2016

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Inspection findings	Inspection date	Type
Critical: Hands - Preventing Contamination from Hands* (corrected on site) Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (repeated violation) Observation: The prepared ready-to-eat (RTE) sauces in the refrigeration unit is not properly dated for disposition. Correction: Date mark combined products with the earliest or first prepared potentially hazardous RTE ingredient or portion. If the food is held at 41°F or below date mark the container with a ""consume by"" date not to exceed 7 days (including the date of preparation of the first prepared ingredient). If the food is held at 45°F mark the container with a ""consume by"" date not to exceed 4 calendar days.	03/24/2016	Routine
Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation) Observation: Saute onion and goat cheese at prep cooler cold holding at improper temperatures Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Pests - Controlling Pests* Observation: Premises are not being routinely inspected for evidence of pests Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.	01/05/2016	Routine
All violations were corrected or discussed for correction during the inspection. Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* Observation: The prepared ready-to-eat (RTE) deli meat and chicken salad in the refrigeration unit is not properly dated for disposition. Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) Observation: The prepared ready-to-eat (RTE) tuna salad and beef sauce in the refrigeration unit is inappropriately marked with a date or time that exceeds the maximum holding time as allowed by law. Correction: Discard the food at this time. Ensure all prepared RTE food is mark with the name and ""consume by"" date on the container at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site) Observation: Food contact surfaces of the can opener used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues. Correction: Clean food-contact surfaces of can opener frequently to prevent the growth microorganisms on those surfaces. Non-Food Contact Surfaces Observation: The nonfood contact surface of the ice machine has accumulations of grime and debris. Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Equipment and Utensils, Air-Drying Required Observation: Clean dishes were found stacked while wet after cleaning and chemical sanitization. Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.	10/20/2015	Routine
All violations corrected or discussed for correction during the inspection. Provided fact sheets on reportable diseases, allergens and exclusion and restriction of ill employees. Multiple Certified Food Managers on staff, Provided copy of sites to obtain recertification. Critical: Eating, Drinking, or Using Tobacco* (corrected on site) Observation: The employees are drinking from an uncovered container in the food preparation area. Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Multiple foods cold holding at improper temperatures Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Critical: Food - Consumption of Raw or Undercooked Animal Foods Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the fish, steak or burgers that may be served raw and/or undercooked 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. Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure Observation: The pressure gauge for the high temperature warewash machine was above 25 PSI. Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.	01/29/2015	Routine

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