Clyde's of Tysons Corner - Inspection Report

Inspection Information:


Facility Type:Full Service Restaurant
Inspection type:Routine
Inspection date:February 08, 2013
Number of critical violations:4
Number of non-critical violations:  5

Definition of critical and non critical violations

Violations:


A summary of the violations found during the inspection are listed below.

Code   Observation / Corrective Action
3-202.15  Corrected During Inspection Critical The following food item(s) from damaged packaging were found offered for sale or service: 3 dented cans ( 2 tomatoes, 1 mandarin oranges). PIC removed cans.
Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.
3-302.11(A)(2)  Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw beef over raw salmon in upstairs traulsen 2dr cooler. PIC rearranged items.
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).
3-302.11(A)(1)  Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw salmon over sauce in upstairs Traulsen 2dr cooler. PIC rearranged items.
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.
3-501.16(A)(2)(a)  Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cooked red cabbage 54F, cooked kale 50F, feta cheese 46F, sweet potatoes 45F, cheddar cheese 45F, cooked chicken 45F on the top of cookline. food employees added ice and water to cold-hold station, reduced portions and replaced items from the walkin cooler.
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.
4-501.11(B)   The door gaskets of the following unit(s) are damaged: coolers along the cookline
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
4-501.12   The cutting board(s) by the walkin cooler equipment side and cookline are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
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.
4-601.11(C)   The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: gaskets along the cookline
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
5-501.17   There is no cover to the feminine napkin refuse container in the ladies room stall.
A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
5-501.111   The waste storage container has one missing lid and the other lid needs to be repaired.
Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair.

Comments:


Today’s inspection was to conduct a routine assessment inspection. Additional Equipment Temperatures: 1. walkin freezer: -12F 2. walkin cooler (drinks only): 37F 3. bathroom handsinks: 106F, 110F, 128F, 134F 4. Alto Sham: 150F 5. walkin cooler (kitchen cook side): 39F 6. Traulsen 2dr cooler (upstairs): 25F 7. 2dr prep cooler (upstairs): 38F Additional Food Temperatures: 1. Cooling: sliced tomatoes 3x (10 min)- 58F, 47F, 62F(9 drawer salad) 2. Cold-holding: cut melons 41F, cheddar cheese slices 40F (9 drawer salad) 3. Cold-holding: deli ham 39F, tuna salad 37F, cooked beef brisket 39F (9 drawer salad) 4. Cold-holding: crab and artichoke dip 37F (9 drawer salad) 5. Cold-holding: cheesecake 38F (2dr dessert) 6. Hot-holding: chili 156F, split pea and ham soup 188F, french onion soup 190F 7. Cold-holding: raw beef 33F, raw salmon 32F, cooked chicken 30F (traulsen 2dr) 8. Cold-holding: raw chicken 40F, raw haddock 38F, raw beef 41F (silver king 2dr) 9. Cold-holding: cooked beef 42F, sour cream 39F (2dr prep cooler upstairs) Water Heater: A.O. Smith DW-1080; BTU 1,080,000 Dish Machine: 1. MoyerDiebel M6 (at bar for glasses-Chlorine Sanitizer), 2. Glastender GT24 (at bar for glasses-Chlorine Sanitizer), 3. Ecolab EC44 (main-Heat Sanitizer), 4. Hobart C-44A (upstairs-Heat Sanitizer) Please send me via email information on the grease system by February 15, 2013. FOR MORE INFORMATION: If you have any questions or concerns, please call 703-246-2444. Thank you.