Hyatt Regency Main Kitchen, 1800 Presidents St, Reston, VA 20190 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Hyatt Regency Main Kitchen
Address: 1800 Presidents St, Reston, VA 20190
Type: Full Service Restaurant
Phone: 703 925-8220
Total inspections: 2
Last inspection: 07/09/2013

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Inspection findings	Inspection date	Type
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 fax to my attention within 10 days, the work orders for the Victory 6 drawer prep refrigerator and the Alto Shaam. Please fax to my attention, within 4 months, the room service menu containing the complete consumer advisory. Additional equipment temperatures: Alto Shaam - cookline: empty, not is use Schmidt walk in WIC02: 38F Schmidt walk in/walk in freezer: 30F/below 32F Serolift Eastern hot holding cabinet - employee's: 163F Victory 2/2 door refrigerator RIC09 - employee's: 26F Turbo Air 2 door refrigerator: 33F Handwashing: 100F Additional food temperatures: Butter, cream fraiche - WIC05: 40F, 40F Hamburger (cooling 3hr) - WIC02: 50F Canadian bacon, mortadella - WIC03: 36F, 36F Hamburger - Servolift Eastern: 136F Sausage - steam table employee's: 179F Sliced tomatoes (cooling 2 hrs in a pan sitting on ice in the steam well): 63F Sliced ham, sliced turkey - on ice: 41F, 46F Cream cheese - Victory 2/2 door refrigerator: 35F Butter - Turbo Air refrigerator: 37F In addition to the following violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted: 4-501.11(a) Observed the Victory 6 drawer prep refrigerator unable to holding potentially hazardous food (PHF) at 41F or less. Additionally observed the upper Alto Shaam, at the prep area, not able to maintain the temperature of PHF at 135F or above. Do not use the refrigerator and hot holding unit to store PHF until they able to hold PHF at 41F or below or 135F or above. 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: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device:Observed cooked chicken at 127F, rice at 123F in Alto Shaam - DISCARDED, marinara sauce at 118-123F hot holding on the cooktop - DISCARDED 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. 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: Observed chicken wings at 48F, 48F, 48F, garlic in oil at 45F, cooked mushrooms at 44F, ground corned beef at 46F in the Victory 6 drawer flat top prep refrigerator - ALL ITEMS DISCARDED, sliced turkey at 46F in a prep pan sitting on ice - PUT IN THE WALK IN, sliced turkey at 47F in the Victory 6 drawer prep refrigerator - DISCARDED 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 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: Eggs, smoked salmon, hamburger, filet mignon, strip loin steak. salmon 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.	07/09/2013	Risk Factor
Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within ten (10) days but no later than the time of your first routine inspection (approximately 30 days). Equipment additions/replacement/changes are not allowed without Health Department approval. Note the following recommendations: It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service. Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review. Hoods were cleaned in April 2013. Recommendation is made to clean hood filters at least every two weeks. It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review. It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review. Water heater: Boiler system - Power Flame, Inc. C5-G-30 Dishwasher: Hobart CL44E Critical: Consumer Advisory, Disclosure Provided Observation: There are items on the menu which may be served less than cooked well done. The menu does not indicate which items these are, nor does if have a complete consumer advisory. Correction: Add asterisks to the menu, as discussed, to identify those menu items which may be cooked to order or served undercooked. Add an asterisk and the disclosure statement provided to the menu to complete the consumer advisory. Temp Meas Devices for Cold & Hot Hold Equipment, Present Observation: There are not temperature measuring devices on/in the Alto Sham warmers. Correction: Provide thermometers to be placed inside the Alto Sham warmers. Equipment / Good Repair / Operation Observation: There is a build up of ice/frost on the edges of the walkin freezer door (WIF04) leading from the walkin refrigerator. It appears that the door may not be sealing tightly. Correction: Have the unit serviced to stop the buildup of ice at the freezer door. Ambient Air or Water Temp Meas Dev or PSI Gauge in Good Repair & Accurate Observation: The temperature gauge on the Victory 4DR refrigerator in the cafeteria is inaccurate. The gauge was registering 0F. The actual temperature was 41F. Correction: Repair the gauge or place a thermometer inside the unit. There must be a means of monitoring the internal ambient temperature of the refrigerator.	06/06/2013	Pre-Opening

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