Today a RISK FACTOR inspection was conducted following a complaint received that a wedding party of eight had fallen ill with symptoms of nausea and diarrhea after at the wedding reception at the facility on December 27. Some of the food items listed as having been consumed were chicken, fish and salad
NOTE: At the time of this inspection we could not verify or negate definitively that patrons fell ill by eating food at this facility. However at this inspection further time was taken to review cooking temperature logs from 24-27 December and discuss these with the managers. After review and observing that some of the cook temperatures were not correct required temperature for fish and chicken, the managers have been asked to re-train staff on corrective measures to be taken when cook temperatures are not in the correct range.Employees were able to answer questions on Employee Health Policy guidelines and what to do when sick.
QUESTIONS: Please call 703-246-2444
- 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. OBSERVED THAT THERE WAS NO DATE MARKED TO INDICATE THE DATE WHEN THE BAGS WERE EMPTIED.
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 MANAGERS THE PUBLIC HEALTH SIGNIFICANCE OF DATE MARKING THE TAGS WHEN THE LAST SHELLFISH FROM THE CONTAINER HAS BEEN SERVED /SOLD.
- Critical: Raw Animal Foods Cooked to 165°F (corrected on site)
Observation: The following poultry item was not cooked to a sufficient temperature and/or time to eliminate pathogenic bacteria: OBSERVED THAT THE COOK TEMPERATURE OF GRILLED CHICKEN WAS AT 157 F
Correction: Raw animal foods such as poultry, wild game animals, stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, stuffed ratites, or stuffing containing any of these raw animal foods shall be cooked to a minimum internal temperature of 165°F for at least 15 seconds. CHICKEN WAS REHEATED TO 178 F.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: OBSERVED NO CONSUMER ADVISORY FOR THE FILET MIGNON AND WELLINGTON BURGER IN THE EVENT MENU.
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. DISCUSSED WITH CFM WHO IS TO FAX THE UPDATED MENU WITH THE CONSUMER ADVISORY TO INSPECTOR E 2A WITHIN 30 DAYS FROM THE DATE OF THE INSPECTION.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement. OBSERVED NO DISCLOSURE STATEMENT IN THE BREAKFAST MENU AND THE EVENT 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 asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.SAMPLE HAS BEEN GIVEN TO THE CFM WHO HAS 30 DAYS TO COMPLY AND FAX UPDATED MENU WITH CONSUMER DISCLOSURE TO INSPECTOR E 2 A.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site)
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. OBSSERVED BLACK MOLD LIKE SUBSTANCE INSIDE THE ICE BINS.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold. DISCUSSED WITH MANAGER AND ENGINEER, ICE BINS ARE BEING SWITCHED OFF FOR CLEANING.
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12/31/2015 | Risk Factor | |
Today's visit is a follow-up to the inspection on 11-19-15. Deficiency has been corrected. Thermolabel turned black. Dish machine is sanitizing.
All items have been corrected with the exception of Manager obtaining the Certified Food Manager card. Please obtain the card within 10 days and fax or email a copy to the Health Department.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action.
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11/20/2015 | Follow-up | |
The purpose of today's visit was to conduct a routine inspection. Continue to use the 3 compartment sink to sanitize all dishware and utensils until the heat sanitizer dish machine is properly sanitizing and turning the thermolabel black. A follow up inspection will be conducted to verify the dish machine is sanitizing properly.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: A food employee was observed eating, smoking, or drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. OBSERVED EMPLOYEE EATING WHILE PREPPING FRUIT
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat, drink, or use tobacco in the kitchen areas especially while preparing food for customers. MANAGER DISCUSSED ISSUE WITH EMPLOYEE
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (repeated violation)
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. MANAGER SET UP THE 3 COMPARTMENT SINK TO SANITIZE ALL DISHWARE UNTIL THE DISH MACHINE IS REPAIRED.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action.
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11/19/2015 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
Use the three compartment sink to sanitize all dishware until the heat sanitizer dish machine is properly sanitizing and turning thermolabel black.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating, smoking, or drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. OBSERVED EMPLOYEE EATING WHILE PREPPING FRUIT.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat, drink, or use tobacco in the kitchen areas especially while preparing food for customers. MANAGER DISCUSSED CORRECTIVE ACTION WITH THE EMPLOYEE.
- 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.
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. MANAGER SET UP THE 3-COMPARTMENT SINK TO SANITIZE ALL DISHWARE UNTIL THE DISH MACHINE IS REPAIRED.
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03/16/2015 | Routine | |
Today's visit is a follow-up to verify whether the banquet menu has been updated with a complete consumer advisory.
The menu is still in the process of being updated. CFM agreed to email or fax the updated banquet menu once it has been corrected and/or to call EHS with status updates. EHS recommended facility consider a temporary consumer advisory insert while the menu is being updated by corporate.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (repeated violation)
Observation: A review of the banquet/catering menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked:--------smoked salmon and raw sushi.
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.
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10/23/2014 | Other | |
Today's visit is a follow-up to verify that the high heat sanitizing dish machine is working properly. An in house service technician was called immediately and began working on repair during inspection. Time reflects waiting on repair in order to prevent a second follow-up inspection.
- 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: ----------dishes ran through the high heat sanitizing dish machine during inspection.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. DISHES SANITIZED IN THREE COMPARTMENT SINK.
- 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, 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. IN HOUSE TECHNICIAN CALLED IMMEDIATELY AND BEGAN WORKING ON REPAIR DURING INSPECTION.
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08/07/2014 | Follow-up | |
The purpose of today's visit was to conduct a risk factor assessment inspection. A follow-up inspection will be conducted on or after August 5, 2014 to verify that the high heat sanitizing dish machine is sanitizing properly. Please continue to sanitize in the three compartment sink. Time reflects inspection of the above permitted facility and typing of report for this facility and permitted facility on the first floor of same hotel. Please fax or email the updated menu with 30 calendar days, no later than Monday, September 1, 2014
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the banquet/catering menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked:--------smoked salmon and raw sushi.
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.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (repeated violation)
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. EHS DISCUSSED WITH MANAGER THAT DISHES CAN BE WASHED AND RINSED IN DISHMACHINE AND SANITIZED AT THE THREE COMPARTMENT SINK.
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07/30/2014 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection.
No violation noted during this evaluation. | 01/15/2014 | Routine | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: A) raw fish over cooked chicken on the holding rack in walkin cooler wood tables, B) raw meat over butter in walkin cooler #3
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. FOOD EMPLOYEE REARRANGED 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: raw salmon 47F and cooked canadian bacon 46F in Traulsen 1/1 split cooler
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. FOOD EMPLOYEE PUT IN TRAULSEN 2DR UPRIGHT COOLER
- 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: utensils, plates, glass pitchers
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. EMPLOYEES WILL RESANITIZE ITEMS AT 3-VAT SINK
- 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.
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. EMPLOYEES WILL HAND SANTIZE ALL FOOD CONTACT SURFACES.
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07/17/2013 | Risk Factor | |
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