The purpose of today's visit is to conduct a risk factor inspection injunction to a foodborne illness investigation.
- 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: cook-line: 1dr cooler: chili
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.---Discarded
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02/08/2016 | Risk Factor | |
The purpose of today's visit is to conduct a risk factor inspection.
EHS provided CFM with cooling logs and information handouts.
- 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: walk-in cooler: chili, chicken noodle soup, beef vegetable soup
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.--- All items above discarded
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12/23/2015 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
Note to manager:
-Update the lunch and dinner menu for the error's observe today within the next three months.
- 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 statement on the dinner menu items that can be served undercooked or raw. The following items are mising asterisks: Lunch Menu: Blacken Tuna, Sushi Salad, Grilled Salmon, Strip Steak.
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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05/27/2015 | Routine | |
Two Dish Washing Machines: both passed Thermolabel test. Sanitizer observed for 3-Vat Sink and Wiping Towel Buckets Quaternary Ammonia 200-400 ppm.
Shellfish Tags: Atlantic Aquaia Farms (Mussels) Orwell Cove, PEI, Canada
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: True 2-Door 1/1 cooler #4 at beverage station had no thermometer for measuring internal ambient temperature.
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. Person in Charge provided thermometer and place in cooler.
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11/05/2014 | Routine | |
Additional equipment and food temperatures:
Traulsen 1-Door Upright Cooler (#18): ambient 40F
- Fish Served Raw RTE / Records Creation & Retention of Freezing For Parasite Destruction
Observation: No records of freezing for parasite destruction are maintained for the following raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form: saku tuna served seared in "sushi salad," tuna and swordfish, which may be served partially cooked.
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records for the frozen fish at the food establishment for 90 calendar days beyond the time of service or sale to a consumer. If the fish are frozen by a supplier, a letter from the fish supplier stipulating each fish species prvoided and the temperature and time frozen for parasite destruction shall be provided. PLEASE EMAIL COPIES OF PROVIDER(S) PARASITE DESTRUCTION DOCUMENTATION TO: john.vandervoort@fairfaxcounty.gov. WITHIN 10 CALENDAR DAYS (BY MAY 23, 2014).
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 2-Drawer Protein Cooler (#7) across from stove - raw chicken 44F, raw saomon 43F
Correction: 4-Drawer Protein Cooler under grille - raw hamburger 44F, partly cooked chicken 45F
- Equipment / Good Repair / Operation
Observation: The following refrigeration units were not operating properly and were unable to maintain cold food at or below 41°F: McCall 1-Door Upright Cooler #15 (salad/dessert) - internal ambient 48F
Correction: 2-Drawer Protein Cooler #7 (cook line) - internal ambient 44F
- 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. This situation applies to multiple CFMs for this establishment.
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) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448, Attn: John Vander Voort, RE: Westwoods Country Club OR email to john.vandervoort@fairfaxcounty.gov. Failure to provide a copy of the photo identification card will result in further enforcement action.
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05/13/2014 | Routine | |
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken stored above raw fish in walk-in refrigerator.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). RAW CHICKEN WAS MOVED TO THE BOTTOM SHELF.
- 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 items that may be served raw and/or undercooked: shrimp, crab, scallops, oysters, mussels, on the raw bar menu. Smoked salmon roll, Westwood burger, miso hanger steak, swordfish, on the main 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.
- 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: Traulsen 2DR upright refrigerator 45F.
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. ADJUSTED AND OBSERVED TO HOLD TEMPERATURE AT 38F.
- Cutting Boards / Resurface / Discard (corrected on site)
Observation: Observed that several cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. Discussed with CFM.
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.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located by the Jackson dish machine is blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. FURNITURE BLOCKING HANDSINK WAS MOVED.
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07/30/2013 | Routine | |
The purpose of today’s visit was to conduct a routine inspection. 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.
During the inspection it was noted that a towel was being used under chicken in one of the refrigeration units. This was discussed with the certified food manager who corrected the issue immediately.
ADDITIONAL EQUIPMENT TEMPERATURES:
Continental refrigerator in bar: 39F
Traulsen upright refrigerator: 45 (DEF)
Drawer unit #7: 41F
ADDITIONAL FOOD TEMPERATURES:
Milk in 2DR reach-in - COLD HOLDING - 41F
Half & Half in Continental refrigerator in bar - COLD HOLDING - 40F
Salmon in Traulsen upright refrigerator - COLD HOLDING - 43F
Risotto, salmon, burger meat in walk-in refrigerator (meats) - COLD HOLDING - 38F, 36F, 37F
Cooked pasta, salmon in Drawer unit #7 - COLD HOLDING - 42F, 40F
Cheesecake in McCall 1DR upright refrigerator #15 - COLD HOLDING - 40F
Tomatoes, shrimp, in True 3DR prep unit - salad station #16 - COLD HOLDING - 41F, 37F
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Dishmachines: Hobart Optirinse CLPS66E and Jackson AJ66CE
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: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food handler was observed drinking from an uncovered beverage container while in the kitchen.This was discussed with the person in charge.
Correction: Food employees may drink only from a covered container using a straw.
- Wiping Cloths / Use Limitation /Dry (corrected on site)
Observation: Wiping cloths improperly used for the following activity: under cutting boards to prevent sliding.
Correction: Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use. WIPING CLOTHS WERE REMOVED FROM UNDER CUTTING BOARDS.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located by the back dish machine is blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. THE PERSON IN CHARGE REMOVED ITEMS THAT WERE BLOCKING THE HANDSINK MAKING IT EASILY ACCESSIBLE.
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12/20/2012 | Routine | |
Restaurant representatives - add corrected or new information about Westwood Country Club, 800 Maple Ave, Vienna, VA 22180 »