Clyde's of Tysons Corner - Inspection Report

Inspection Information:

Definition of critical and non critical violations

Violations:

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.

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