Cool TCS foods (cut lettuce, cut melons, cut tomatoes, prepared sandwiches, and tuna salad) uncovered or loosely covered in the walk in cooler. When the TCS foods cool to 41 F, then you can cover them.
No violation noted during this evaluation. | 11/10/2015 | Risk Factor | |
A typed a copy of this report will be mailed.
- Contamination from Hands/Preventing Contamination by Employees (corrected on site)
Observation: An employee was observed contacting ready to eat foods (green onions) with their bare hands.
Correction: Except when washing fruits and vegetables as specified under 3-302.15 or as specified in paragraph D of this section, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
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07/22/2015 | Risk Factor | |
*Cools cut melons, sliced tomatoes, and tuna salad
- Nonfood-Contact Surfaces/Nonabsorbent
Observation: The nonfood-contact surfaces of the raw wood under the bar/bistro counter tops are not corrosion-resistant, nonabsorbent, and/or smooth.
Correction: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that requires frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Nonfood-contact surfaces of equipment routinely exposed to splash or food debris are required to be constructed of nonabsorbent materials to facilitate cleaning. Equipment that is easily cleaned minimizes the presence of pathogenic organisms, moisture, and debris and deters the attraction of rodents and insects.
- Cutting Surfaces
Observation: The surfaces of the cutting boards on the prep refrigerator and grill are no longer effectively cleaned and sanitized.
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. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: The handwashing sinks located in the bistro are not maintained so that they are accessible at all times for employee use. Ice was observed in both handsink basins.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
- Handwashing Cleanser, Availability (corrected on site)
Observation: A supply of hand cleaning liquid, powder, or bar soaps are not provided at each handwashing sinks (bistro handwashing sinks).
Correction: Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Physical Facilities/Repairing
Observation: A few floor tiles were observed cracked in the kitchen and the wall tiles across from the cookline were not maintained in good repair.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
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03/24/2015 | Routine | |
1. Walls behind the grill and by kitchen hand sink are in need of cleaning.
2. Wash hands frequently.
3. Adjust thermostat of all the coolers at bar 38F to keep foods at 41F or less.
- Critical: Hands and Arms/When to Wash (corrected on site)
Observation: A food employee failed to wash his or her hands before donning gloves for working with food.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
- Critical: Time/Temperature Control for Safety Food, Hot Holding (corrected on site) (repeated violation)
Observation: Melted butter hot holding at the improper temperature of 103F by the grill.
Correction: (reheated and hot held on grill) - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 57ºC (135ºF) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54ºC (130ºF) or above. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Cut melons cold holding at the improper temperature of 46F in display refrigerator. The thermometer was showing internal temperature 48F.
Correction: (relocated to WIC) - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
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07/11/2014 | Risk Factor | |
- Critical: Time/Temperature Control for Safety Food, Hot Holding (corrected on site)
Observation: Melted butter by the grill was hot holding at the improper temperature of 113 F. It was placed back on the grill to be reheated to 165 F and then to be maintained at 135 F or above.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 57ºC (135ºF) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54ºC (130ºF) or above. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Milk inside the kitchen 2-door upright glass door refrigerator was cold holding at the improper temperature of 44 F. The unit was adjusted to a colder setting. The milk inside the under counter refrigerator by the espresso machine was cold holding at the improper temperature of 45 F. This unit should also be adjusted to a colder setting to keep the milk at or below 41 F throughout the morning service. Milk in a pitcher at the coffee counter cold holding at the improper temperature of 46 F. This milk was discarded. Fruit cups with cut melons were found at 44 F on ice. They were relocated into the display case refrigerator.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Equipment/Fixed, Spacing or Sealing
Observation: The bar counter-top is not sealed on it's bottom side to allow cleaning of the areas underneath and around it (bare wood, gaps to adjoining wall).
Correction: Counter-mounted equipment that is not easily movable shall be installed to allow cleaning of the equipment and areas underneath and around the equipment by being: (1) Sealed
- Critical: Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/4 Hours (corrected on site)
Observation: The kitchen prep refrigerator and grill cutting boards are not clean. The manager was instructed that they shall be washed, rinsed, and sanitized throughout the day at least once every 4 hours while in use.
Correction: If used with time/temperature control for safety food, equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours.
- Equipment/Nonfood-Contact Surfaces/Cleaning Frequency
Observation: The sides of the fryers and char-grill are not cleaned at a frequency necessary to preclude the accumulation of soil residues.
Correction: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests.
- Plumbing System/Maintained in Good Repair
Observation: There is no hot water at the mop sink located in the closet in-between the rest-rooms.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Floor and Wall Junctures, Coved, Enclosed or Sealed
Observation: The floor and wall juncture is not coved and closed to larger than one thirty-second inch at the cook-line wall partition.
Correction: In food establishments in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 mm (one thirty-second inch). When cleaning is accomplished by spraying or flushing, coving and sealing of the floor/wall junctures is required to provide a surface that is conducive to water flushing.
- Intensity/Lighting
Observation: The light intensity is below 20 foot candles inside the keg refrigerator.
Correction: The light intensity shall be at least 215 lux (20 foot candles): (1) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, (2) Inside equipment such as reach-in and under-counter refrigerators
- Physical Facilities/Repairing
Observation: There is an electrical outlet cover missing in the kitchen under/behind the juice dispenser.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
- Cleaning, Frequency and Restrictions
Observation: The ceiling and floor in the cook-line area are not cleaned as often as necessary to keep them clean.
Correction: Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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03/11/2014 | Routine | |
- Critical: Contamination from Hands/Preventing Contamination by Employees (corrected on site)
Observation: Employees observed contacting ready-to-eat (RTE) food (tomatoes for salads) with their bare hands.
Correction: Except when washing fruits and vegetables as specified under 3-302.15 or as specified in paragraph (D) of this section, food employees may not contact exposed, RTE food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- Food Display/Preventing Contamination by Consumers
Observation: Food on display is not protected from contamination. Apples are not protected on buffet.
Correction: Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food on display shall be protected from contamination by the use of packaging
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site)
Observation: Cream cheese and butter on breakfast buffet cold holding at the improper temperature of 64 F.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Critical: Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness (corrected on site)
Observation: The chlorine chemical sanitizer used in the sanitizing solution does not meet the criteria specified under section 7-204.11, is not used in accordance with the EPA-approved manufacturer's label use instructions, or does not have a minimum temperature based on the concentration and pH of the solution. When tested, no sanitizer was being distributed in mechanical dish machine.
Correction: A chlorine chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at exposure times specified under paragraph 4-703.11(C) shall meet the criteria specified under section 7-204.11 Sanitizers, Criteria, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Equipment Food-Contact Surfaces and Utensils/Not Potentially Hazardous/Cleaning Frequency (corrected on site)
Observation: Surfaces of the tea urn and dispensing nozzle are not clean.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not potentially hazardous (time/temperature control for safety food) shall be cleaned: (1) At any time when contamination may have occurred
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07/03/2013 | Routine | |
Restaurant representatives - add corrected or new information about Crystal City Courtyard By Marriott (The Bistro), Bar, & Market, 2899 Jefferson Davis Hwy, Arlington, VA 22202 »