Today I conducted a follow up inspection to ensure substantial compliance and allow the re-opening of the facility after closure. At this time the following violations have been corrected and the manager shall be reminded of the following:
1. Management should reiterate the 5 major risk factors associated with foodborne illness with all staff frequently: Employee health policy, Personal hygiene, Contaminated equipment/utensils, Time/Temperature relationships for food and Unapproved food sources.
2. Management should continue to calibrate all food thermometers in the ice water bath as often as needed to ensure accuracy when taking food temperatures. The ice water bath is a cup completely filled with ice and some cold water and the thermometers should read 32f. The thermometers should be washed, rinsed and sanitized BEFORE and AFTER each use.
3. Management should continue to set up the 3-vat sink each morning to wash, rinse and sanitize. WASH in hot, soapy water. RINSE in hot, clean water and SANITIZE in cold water (65f-75f) and Bleach at a concentration of 50-200ppm. Change the water at the 3-vat sink and wet towel buckets at least once every 2 hours or more often as needed.
4. Each work station should be supplied with a bucket containing cold water and bleach for storage of wet towels. Employees shall be wiping down food spills using a wet towel containing sanitizer.
5. Management will continue to protect all items in the dry storage area using proper covers or plastic wrap.
6. Management will continue to instruct staff to clean EVERYTHING they see and touch including all equipment, refrigerators, freezers, work surfaces, shelving units, speed racks, floors, walls, base boards, floor drains, etc. Clean with hot, soapy water and sanitize with cold water and bleach.
7. Management will ensure any renovations are approved by Plan Review in the Health Department before undergoing any changes.
8. Management will continue licensed services from a pest control company each week and retain copies of invoices for health department review.
9. Management will change the lunch and dinner menus as discussed. All seafood items except tuna will be fully cooked. See sample menus we reviewed together for further details.
At this time the facility has been approved for re-opening. If you have any questions please feel free to contact me at 703-246-2444. Thank you.
No violation noted during this evaluation. | 03/12/2016 | Follow-up | |
Today I conducted a routine inspection and discussed with the certified food manager the following:
1. Management should reiterate the 5 major risk factors associated with foodborne illness with all staff frequently: Employee health policy, Personal hygiene, Contaminated equipment/utensils, Time/Temperature relationships for food and Unapproved food sources.
2. Management should calibrate all food thermometers at least once a week in the ice water bath to 32f to ensure accuracy when taking food temperatures. The ice water bath is a cup completely filled with ice and some cold water. The thermometers should be washed, rinsed and sanitized before and after each use.
3. Management should continue to use the daily stickers to identify all types of foods by name, date of preparation and date the foods will be used by. See hand out.
4. Management should make appropriate adjustments to the lunch and dinner menus to properly reflect the Consumer Advisory. Only meat items are cooked to order and can be ordered undercooked. All seafood and poultry items are fully cooked. Any specials like smoked salmon are considered undercooked and therefore must have the Consumer Advisory on the menu item and Parasite Destruction information provided by the seafood supplier.
5. Management should continue to ensure staff understand proper cooling methods and time/temperature parameters for all cooked foods. See hand out.
6. Management should continue to set up the 3-vat sink each morning. WASH in hot, soapy water. RINSE in hot, clean water and SANITIZE in cold water (65f-75f) and Quaternary Ammonium at a concentration per manufacturer's specifications (150-400ppm or 200-400ppm). The water at the 3-vat sink and in the sanitizer buckets used for the storage of wet towels should be changed at least every 2 hours.
7. If any renovations, additions or changes are going to be made to the kitchen please contact Plan Review before making any changes.
If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- Food Storage Containers, Identified with Common Name of Food (repeated violation)
Observation: The following food items that are not easily identified by appearance were observed without a label: 1. Containers of flours, 2. Container of semolina or corn meal, 3. Squeeze bottles of oil and water, 4. Containers of sugar or salt.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc. DISCUSSED WITH STAFF. STAFF SHALL BE CLEANING AND SANITIZING THE FOOD CONTAINERS AND BOTTLES DAILY AND THEN RELABELING THEM WITH THE NAME OF THE FOODS.
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: 1. Observed reused plastic food containers being used as scoops to dispense foods like semolina and flour. 2. Observed utensils stored in standing water but the water was not 135f or above.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. DISCUSSED WITH THE MANAGER. MANAGER SHALL PROVIDE FOOD SCOOPS THAT HAVE HANDLES FOR ALL FOODS. THE SCOOPS SHALL BE WASHED, RINSED AND SANITIZED DAILY AND IF STORED IN THE FOOD BINS, THE HANDLES OF THE SCOOPS ARE SITTING UP, OUT OF THE FOOD. IF UTENSILS ARE STORED IN WATER THE WATER SHALL BE 135F OR ABOVE AT ALL TIMES OR THE WATER NEEDS TO BE RUNNING.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3): 1. Smoked salmon.
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish. DISCUSSED WITH THE MANAGER. MANAGER SHALL OBTAIN THE PARASITE DESTRUCTION INFORMATION FROM THE SEAFOOD SUPPLIER.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions used at the 3-vat sink.
Correction: Obtain a QUATERNARY AMMONIUM test kit to ensure the concentration of sanitizer used at the 3-vat sink and wet towel buckets is effective. DISCUSSED WITH THE MANAGER AND SHOWED HIM THE CORRECT TEST KIT FOR THE QUATERNARY AMMONIUM SANITIZER. INSTRUCTED THE MANAGER TO OBTAIN THE TEST KIT FROM HIS CHEMICAL SUPPLIER AND BE INFORMED AS TO THE EFFECTIVE CONCENTRATION (EITHER 150-400PPM OR 200-400PPM DEPENDING ON MANUFACTURER'S SPECIFICATIONS).
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: 1. Exteriors of refrigerators and freezers including doors and door handles, 2. Interiors of refrigerators and freezers including floors, walls, shelves and/or door gaskets, 3. Exteriors of cooking equipment like ovens, ranges, deep fryers, 4. Speed racks, 5. Exteriors of sheet pans and skillets, 6. Exterior and interior of the microwave ovens, 7. Exterior of the dish machine, 8. Exteriors of food containers for flour, semolina, salt, sugar, spices, etc.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. DISCUSSED WITH THE MANAGER. MANAGER SHALL INSTRUCT STAFF TO BE CLEANING AND SANITIZING EVERYTHING THEY SEE AND TOUCH AS OFTEN AS NEEDED TO REMOVE VISIBLE SOIL, DEBRIS, RESIDUE, GREASE, ETC.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the kitchen walls are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. DISCUSSED WITH MANAGER. MANAGER SHALL INSTRUCT STAFF TO CLEAN AND SANITIZE KITCHEN WALLS AND FLOORS AS OFTEN AS NEEDED TO REMOVE FOOD DEBRIS AND RESIDUE.
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01/28/2016 | Routine | |
Today I conducted a follow up inspection to verify substantial compliance with the regulations. At this time the facility has come into substantial compliance. Management shall continue to monitor the following:
1. Ensure all staff are washing their hands before using single use gloves to handle foods. Gloves shall be changed after each use and staff shall not use their bare hands to contact ready to eat foods at any time.
2. Ensure all staff members are washing, rinsing and sanitizing all equipment, utensils, pots, pans, surfaces, etc. as often as needed to prevent cross contamination.
3. Ensure the dinner menu properly reflects the Consumer Advisory. Poultry items shall not be identified as being undercooked. All poultry items shall be cooked to an internal temperature of 165f for a minimum of 15 seconds. In addition the certified food manager stated that all seafood items are fully cooked to an internal temperature of 145f for a minimum of 15 seconds and therefore they should not be identified on any menus with the asterick. The Consumer Advisory only applies to foods that are ordered undercooked.
If you have any questions feel free to contact me at 703-246-2444. Thank you.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 1. True 2DR flat top cooler for storage of cheeses, meats, raw seafood and produce items like salad. Unit is currently at 50f.
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. DISCUSSED WITH MANAGER. MANAGER INSTRUCTED STAFF TO REMOVE ANY POTENTIALLY HAZARDOUS FOODS FROM THE UNIT AND STORE INSIDE A WORKING REFRIGERATOR AT 41F OR BELOW. MANAGER HAS CALLED FOR SERVICE AND IS DISCUSSING PURCHASE OF A NEW UNIT.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged):
1. All refrigeration units at the cook line.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. MANAGER SHALL ORDER NEW GASKETS FOR ALL REFRIGERATION AND/OR FREEZER UNITS.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris:
1. Exteriors of equipment like grills, ovens, ranges. Observed foil lining the surfaces.
2. Exteriors of refrigerators and freezers including doors and door handles.
3. Interiors of refrigerators and freezers including shelves, walls, floors, and door gaskets.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. DISCUSSED WITH STAFF AND MANAGER. MANAGER SHALL TRAIN STAFF ON CLEANING PROCEDURES AND FREQUENCY OF CLEANING TO REMOVE GRIME AND DEBRIS.
- 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.
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). Failure to provide a copy of the photo identification card may result in further enforcement action. DISCUSSED WITH MANAGER. MANAGER SHALL TAKE ORIGINAL PROMETRIC EXAM CERTIFICATE TO ORS INTERACTIVE TO OBTAIN THE REQUIRED PHOTO ID CARD. HAVE THE PHOTO ID CARD AVAILABLE FOR THE FOLLOW UP INSPECTION.
- Critical: Backflow Prevention, Air Gap / When Required (repeated violation)
Observation: Observed the pre-wash spray hose at the dish machine area extend below the flood rim level of the sink basin.
Correction: THE MANAGER SHALL ADJUST THE SPRAY HOSE AT THE DISH MACHINE AREA SO THAT IT HANGS ABOVE THE FLOOD LEVEL RIM OF THE SINK.
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10/29/2015 | Follow-up | |
Today I conducted a routine inspection and discussed the following with the certified food manager and staff:
1. Revise the Dinner menu to properly reflect the Consumer Advisory information. Several menu items were identified as being undercooked such as poultry.
2. Certified food manager stated that all fish is fully cooked to an internal temperature of 145f or above for 15 seconds. As long as the fish is fully cooked the Consumer Advisory is not applicable to those food items on the menu and the Parasite Destruction information from the licensed seafood supplier is not required.
I will be conducting a follow up inspection within 10 business days to ensure substantial compliance with the regulations. The follow up inspection will be performed on or around Thursday, 10/29/2015. Failure to come into compliance with the regulations could result in further enforcement action. If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed no food employees washing their hands during the inspection. Observed no employees washing their hands before putting on clean, single use gloves.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. DISCUSSED WITH STAFF. ALL STAFF MEMBERS SHALL PROPERLY WASH THEIR HANDS BEFORE USING GLOVES. MANAGEMENT SHALL PROVIDE PROPER TRAINING OF ALL STAFF.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site) (repeated violation)
Observation: Observed clams stored in the walk-in refrigerator that did not have a shellfish tag.
Correction: Shellstock tags shall remain attached to the container until the container is empty. DISCUSSED WITH MANAGER. MANAGER SHALL TRAIN STAFF TO KEEP THE ORIGINAL SHELLFISH TAG WITH THE CONTAINER OF CLAMS OR MUSSELS UNTIL THE LAST SHELLFISH IS SOLD.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (repeated violation)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label. Observed several shellfish tags stored in a plastic bin next to the walk-in refrigerator but no dates were written on the tags.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served. DISCUSSED WITH MANAGER. MANAGER SHALL TRAIN STAFF TO KEEP THE ORIGINAL SHELLFISH TAG WITH THE FOOD ITEM. ONCE THE LAST SHELLFISH IS SOLD, THE TAG IS LABELED WITH THE DATE OF SALE. TAG THEN IS RETAINED IN A RECORD KEEPING SYSTEM FOR 90 DAYS.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site) (repeated violation)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: 1. Sliced tomatoes.
Correction: Except when washing whole fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. DISCUSSED WITH STAFF. STAFF SHALL WASH HANDS AND WEAR GLOVES TO HANDLE READY TO EAT FOODS.
- Critical: Food Protection from Contamination / Separate Raw from RTE
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows:
1. Raw lamb, poultry or seafood stored inside refrigeration units above uncovered cooked foods, sauces, or vegetables.
Correction: 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. DISCUSSED WITH STAFF AND PROVIDED TRAINING ON HOW TO ORGANIZE THE REFRIGERATION UNITS AT THE COOK LINE TO PREVENT CROSS CONTAMINATION.
- Critical: Food Protection from Contamination / Package, Cover, Wrap
Observation: Unwrapped or uncovered food found stored inside refrigerators and freezers.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. DISCUSSED WITH STAFF. STAFF SHALL ENSURE ALL FOODS ARE TIGHTLY COVERED AND PROTECTED WHILE IN STORAGE.
- Utensils That are In-Use / Between-Use Storage (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:
1. Utensils found stored in a container of stagnant water at the pasta station.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. DISCUSSED WITH STAFF. UTENSILS SHALL BE IN WATER AT 135F OR ABOVE AND THE WATER SHALL BE CHANGED FREQUENTLY TO KEEP CLEAN. OR UTENSILS CAN BE KEPT IN CLEAN, DRY CONTAINERS.
- Linens and Napkins, Use Limitation
Observation: Linen napkins found used in contact with the following food item(s):
1. Washed produce.
Correction: Napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens are replaced each time the container is refilled for a new consumer. DISCUSSED WITH STAFF. STAFF SHALL KEEP FOODS COVERED WITH PROPER LIDS OR PLASTIC WRAP. LINENS ARE FOR BREAD BASKETS ONLY AND SHALL BE CHANGED AFTER EACH USE.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Wet towels were observed stored under cutting boards.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. DISCUSSED WITH STAFF. STAFF SHALL PROVIDE BUCKETS WITH 75F WATER AND BLEACH AT A CONCENTRATION OF 25-200PPM AND STORE ALL WET CLOTHS INSIDE THE BUCKET. WET TOWELS ARE FOR WIPING UP FOOD SPILLS. DO NOT USE UNDER CUTTING BOARDS.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1. Raw squid inside the True 2-DR flat top cooler: 49f.
2. Raw shrimp inside the True 2-DR flat top cooler: 54f.
3. Goat cheese inside the True 2-DR flat top cooler: 50f.
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. DISCUSSED WITH STAFF. STAFF SHALL REMOVE ANY POTENTIALLY HAZARDOUS FOODS FROM THE UNIT AND DISCARD THEM SINCE THEY DO NOT KNOW HOW LONG THE FOOD HAS BEEN TEMPERATURE ABUSED.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked:
1. Sauces.
2. Meat sauces.
3. Cooked portioned pastas.
4. Cooked vegetables.
5. Cooked soups.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. DISCUSSED WITH STAFF. STAFF SHALL BE LABELING AND DATE MARKING ALL PREPARED FOODS NOT USED WITHIN 24 HOURS. MANAGER SHALL TRAIN STAFF.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked:
1. Opened packages of italian deli meats.
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original packaging was opened. This date cannot exceed any manufacturer determined "use-by" date based on food safety. DISCUSSED WITH STAFF. STAFF SHALL BE LABELING AND DATE MARKING ALL FOODS WITH A "USE BY" DATE. MANAGER SHALL TRAIN STAFF.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment:
1. True 2DR flat top cooler.
2. Silver King ice cream freezer.
3. True 2DR flat top cooler @cook line.
4. 3DR flat top cooler @cook line.
5. True 2DR flat top cooler @pasta station.
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. DISCUSSED WITH MANAGER. MANAGER SHALL INSTALL THERMOMETERS PROVIDED INSIDE ALL REFRIGERATION AND FREEZER UNITS. THERMOMETERS SHALL BE INSTALLED IN THE FRONT OF THE UNITS WHERE EASILY SEEN.
- Sanitizer Test Kit Required (repeated violation)
Observation: Observed no test kit in the facility to measure the concentration of bleach.
Correction: Obtain a bleach (chlorine) test kit so staff members can verify the concentration of bleach used at the dish machine, 3-vat sink (sanitize basin) and wet wiping cloth buckets is always at 50-200ppm.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F:
1. True 2DR flat top cooler for storage of cheeses, raw seafood and produce items like salad. Unit is currently at 46f.
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. DISCUSSED WITH STAFF. STAFF SHALL REMOVE ANY POTENTIALLY HAZARDOUS FOODS FROM THE UNIT AND STORE INSIDE THE WALK-IN REFRIGERATOR. MANAGER SHALL CALL FOR SERVICE ON THE UNIT AND PROVIDE REPAIR INVOICE DURING THE FOLLOW UP INSPECTION.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged):
1. All refrigeration units at the cook line.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. MANAGER SHALL ORDER NEW GASKETS FOR ALL REFRIGERATION AND/OR FREEZER UNITS.
- Critical: Food-Contact Surface in Contact with PHF(TCS) Cleaned Every 4 Hours
Observation: Observed the following food contact surfaces not being cleaned at least every 4 hours:
1. Food slicer.
2. Knives.
3. Cutting boards.
Correction: Food contact surfaces of equipment and utensils must be cleaned and sanitized at least every 4 hours to prevent contamination by bacterial growth. DISCUSSED WITH STAFF. MANAGER SHALL TRAIN STAFF TO PROPERLY WASH, RINSE AND SANITIZE ALL EQUIPMENT AND UTENSILS AT LEAST ONCE EVERY 4 HOURS OR WHENEVER USED TO PREVENT CROSS CONTAMINATION.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris:
1. Exteriors of equipment like grills, ovens, ranges. Observed foil lining the surfaces.
2. Exteriors of refrigerators and freezers including doors and door handles.
3. Interiors of refrigerators and freezers including shelves, walls, floors, and door gaskets.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. DISCUSSED WITH STAFF AND MANAGER. MANAGER SHALL TRAIN STAFF ON CLEANING PROCEDURES AND FREQUENCY OF CLEANING TO REMOVE GRIME AND DEBRIS.
- Certified Food Manager/Certificate Process (repeated violation)
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.
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). Failure to provide a copy of the photo identification card may result in further enforcement action. DISCUSSED WITH MANAGER. MANAGER SHALL TAKE ORIGINAL PROMETRIC EXAM CERTIFICATE TO ORS INTERACTIVE TO OBTAIN THE REQUIRED PHOTO ID CARD. HAVE THE PHOTO ID CARD AVAILABLE FOR THE FOLLOW UP INSPECTION.
- Critical: Backflow Prevention, Air Gap / When Required
Observation: Observed the pre-wash spray hose at the dish machine area extend below the flood rim level of the sink basin.
Correction: MANAGER SHALL ALTER THE SPRAY HOSE TO HANG ABOVE THE FLOOD LEVEL RIM OF THE PRE-SCRAPING BASIN.
- Critical: Backflow Prevention, Air Gap / When Required
Observation: Observed a hose attached to the mop sink faucet fixture. The hose extended below the flood rim level of the mop sink basin.
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by providing an air gap as specified under 5-202.13. DISCUSSED WITH MANAGER. MANAGER SHALL REMOVE THE Y-SHAPED CONNECTOR FROM THE MOP SINK FAUCET.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the rear kitchen door. Observed no door sweep installed at the base of the door.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents. DISCUSSED WITH MANAGER. MANAGER SHALL HAVE A DOOR SWEEP INSTALLED ON THE BASE OF THE REAR KITCHEN DOOR TO PREVENT INSECT ENTRY.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at the bar hand sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. DISCUSSED WITH MANAGER. MANAGER SHALL PROVIDE SOAP SO ANY STAFF MEMBERS CAN WASH THEIR HANDS EFFECTIVELY.
- Handwashing Signage at Handwashing Facilities Required (repeated violation)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at the following hand sinks:
1. Bar hand sink.
2. Employee restroom hand sink.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. DISCUSSED WITH MANAGER. MANAGER SHALL ORDER NEW HAND WASHING SIGNS TO BE POSTED IN THE EMPLOYEE RESTROOM AND AT THE BAR.
- Mops in Air-dry Position
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies. DISCUSSED WITH MANAGER. MANAGER SHALL TRAIN STAFF TO PROPERLY SANITIZE THE MOP HEAD AFTER USE AND STORE IT TO AIR DRY.
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10/15/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection. Thank you for your time today. If you have any questions, please call (703) 246-2444.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking container observed by cutting board by prep cooler in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. Drinking container was removed.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (repeated violation)
Observation: The tags for the clams and mussels in the walk-in cooler were discarded after the container is empty. Management provided receipt from supplier but was unable to locate tags. Training provided.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (repeated violation)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or labels which are maintained outside the walk-in cooler. Training provided.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken over raw beef in 2DR cooler (meats). Raw chicken was moved to the bottom.
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).
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food items that are not easily identified by appearance were observed without a label: white wine, oil.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: scoops and spoon observed stored in standing water near 3-vat sink.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Wiping Cloths / Use Limitation /Dry (repeated violation)
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.
- Thawing / Approved Methods (corrected on site) (repeated violation)
Observation: Observed the following food thawing using an improper method: veal, shrimp thawing at room temperature at prep sink between 3-vat sink and hand sink. Shrimp was placed under running water, and veal was moved back to walk-in cooler to properly thaw.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: garlic oil on ice, fish soup on ice at 59F and 45F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Ice levels were observed too low during visit. Discussed adequate cold-holding requirements with employees and person in charge. Garlic oil and fish soup had been placed on ice ~1.5 hours prior to temperature check. More ice was added to surround all portions of container which were holding garlic oil and fish soup.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (corrected on site) (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no asterisk for consumer advisory for the following food items that may be served raw and/or undercooked: beef, vitello.
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. ASTERISKS ADDED DURING INSPECTION.
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit.
- 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.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc.
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsink nearest to dish machine being used to rinse multiple pans during the inspection.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Controlling Pests by Routine Inspection of Premises
Observation: Observed presence of fruit flies in kitchen. Person in charge provided invoices for pest control which is being conducted monthly. Eliminate standing water and food debris.
Correction: Insects, rodents and pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of insects, rodents and pests on the premises.
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06/30/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection. Note: Certified food manager (CFM) indicated that he was busy and did not have time to review inspection. Certain violations were not addressed by CFM as a result.
Training was provided once again for shellstock tag maintenance during today's visit. (1 - Keep all tags with shellstock until bag is empty. Tags must go wherever shellstock is located. 2 -When shellstock is sold out, you must write sellout date on tag and keep it in order by date. 3 - Keep shellstock tags for 90 days from date last sold or served)
Provide health department with letter of parasite destruction (or farm-raised statement from supplier) for fish which may be served cooked to order, within ten days. Maintain a copy at establishment for future health department review.
Consumer advisory is missing for carpaccio on both lunch and dinner menu. Add within 30 days.
Facility is once again reminded to thaw using proper methods, (e.g. under refrigeration, running water, or as explained above.)
Repair hot holding well and 3DR prep refrigerator. Follow-up will be conducted to verify proper working order of these units.
Facility is reminded that potentially hazardous food requirements are as follows:
Cold-holding: Below 41°F
Hot-holding: Above 135°F
If you have any questions, call (703) 246-2444.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (repeated violation)
Observation: Tag was missing for container in walk-in refrigerator which held clams
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. ESTABLISHMENT COULD NOT PROVIDE RESPECTIVE TAG FOR CLAMS.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (repeated violation)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served. TRAINING PROVIDED TO KITCHEN EMPLOYEE. EMPLOYEE AGREED TO RECORD DATE OF LAST SALE/SERVE ON TAGS IN THE FUTURE. MAINTAIN TAGS IN CHRONOLOGICAL ORDER FROM RECORDED DATE OF LAST SALE/SERVE.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: prosciutto.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Discussed prohibition of bare-hand-contact with ready-to-eat foods.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw chicken was observed stored over ready-to-eat olives in the walk-in refrigerator.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. DISCUSSED WITH FOOD EMPLOYEE. ITEMS WERE REARRANGED TO STORE CHICKEN ON BOTTOM.
- Wiping Cloths / Use Limitation /Dry (repeated violation)
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.
- Fish Served Raw RTE / Records Creation & Retention of Freezing For Parasite Destruction
Observation: Establishment is not maintaining the statement of parasite destruction (records of freezing for parasite destruction) for raw salmon which may be served or sold cooked to order.
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 that the fish is frozen as required shall be provided. OBTAIN STATEMENT FROM SUPPLIER AND PROVIDE A COPY OF PARASITE DESTRUCTION LETTER WITHIN TEN DAYS.
- Thawing / Approved Methods (corrected on site) (repeated violation)
Observation: Observed the following food thawing using an improper method: squid thawing in 3-vat sink at room temperature. Reviewed approved thawing method. Approved thawing methods were also reviewed during last inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process. RUNNING WATER WAS USED FOR PROPER THAWING OF SQUID AT THREE-VAT SINK.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: vegetable soup, beef reduction at 92F, 70F
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) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Shrimp (x2), butter, cooked mushrooms, lobster, sliced tomatoes, in 3DR prep refrigerator at 57F, 43F, 53F, 59F, 53F, 44F.
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. BUTTER DISCARDED. PERSON IN CHARGE ASKED FOOD EMPLOYEES TO MOVE ALL OTHER MENTIONED FOOD ITEMS TO WALK-IN REFRIGERATOR.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: various soups including beef soup..
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu indicates that there is no consumer advisory for the following food items that may be served raw and/or undercooked: carpaccio
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. PROVIDE CONSUMER ADVISORY FOR CARPACCIO WITHIN 30 DAYS.
- Critical: Discard or Recondition Unsafe or Adulterated Food
Observation: The following food items are unsafe, adulterated, and shall be discarded or reconditioned: prosciutto (out of compliance for bare-hand contact), vegetable soup and beef reduction (out of compliance for hot-holding)
Correction: A food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the bleach sanitizing solutions.
Correction: Obtain a bleach test kit.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 3DR prep refrigerator holding at 47F.
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.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: Food employee indicated that the hot holding unit (hot water well) is not being used because it has a leak. Employee also indicated that a repair will be conducted on the unit so that it can be used again.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: Dishes in the dish machine were not sanitized. Dish machine needed to be primed and was not dispensing chlorine for sanitizing. EHS and CFM primed dish machine to restore flow of sanitizer.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. DISHES WERE RUN THROUGH DISH MACHINE TO BE SANITIZED AFTER SANITIZER FLOW HAD BEEN RESTORED.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at every hand washing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. TOWELS WERE PROVIDED FOR HAND SINK NEAREST TO DISH MACHINE BEFORE END OF INSPECTION.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. HANDWASHING SIGNAGE PROVIDED TO ESTABLISHMENT.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the bleach solution in the three-compartment sink was measured in excess of 200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of bleach solution at a minimum of 50-100 ppm. Verify concentration using the appropriate test kit. EHS PROVIDED TRAINING TO STAFF AND ADJUSTED SANITIZER TO 50 PPM.
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10/02/2014 | Routine | |
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site) (repeated violation)
Observation: Tags for clams and mussels are missing from the molluscan shellfish containers.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. ESTABLISHMENT LOCATED TAGS AND REATTACHED TO CONTAINER IN WALK-IN REFRIGERATOR.
- 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, raw veal, and cooked lamb were observed stored inappropriately.
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). FOOD ITEMS REARRANGED INSIDE REFRIGERATOR TO PREVENT CROSS CONTAMINATION.
- Wiping Cloths / Use Limitation /Dry (repeated violation)
Observation: Wiping cloths improperly used for the following activity: observed in contact with endive and mint leaves.
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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Veal, sliced tomatoes, bolognese sauce,
italian sausage, cooked mushrooms in 3DR prep refrigerator at 57F, 44F, 48F, 49F, 48F
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. SLICED TOMATOES, BOLOGNESE SAUCE, ITALIAN SAUSAGE, COOKED MUSHROOMS MOVED TO ANOTHER UNIT TO COOL TO 41F. VEAL DISCARDED.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold holding equipment: 2DR flat top refrigerator, 3DR prep refrigerator.
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.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 3DR prep refrigerator holding at 44F.
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. USE FOR TCS FOODS WAS DISCONTINUED.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following units are damaged: 3DR prep refrigerator.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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02/19/2014 | 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.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (
www.vdh.virginia.gov
).
Hot water heater: Rheem G-91-200-1 199,900 BTUs
Dishmachine: CMA AH-2
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: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site) (repeated violation)
Observation: Tags missing from the molluscan shellfish containers. Tags are being removed from containers before containers are emptied.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. FOOD EMPLOYEES PROVIDED RESPECTIVE SHELLSTOCK TAGS. SHELLSTOCK TAGS WERE THEN ATTACHED TO CONTAINERS.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label. DISCUSSED RECORDING SYSTEM WITH FOOD EMPLOYEE.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served.
- Wiping Cloths / Use Limitation /Dry
Observation: Wiping cloths improperly used for the following activity: cloths placed under cutting boards.
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.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: shrimp submerged under water without running water
Correction: calamari thawing at room temperature
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cooked potato 44F, cooked mushrooms (x2) 49F, 47F, ground meat 47F in 3DR prep top refrigerator.
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. MOVED TO WALK-IN REFRIGERATOR TO COOL TO 41F OR BELOW.
- Plumbing / Maintained in Good Repair
Observation: The hand sink in the employee restroom is slow to drain.
Correction: A plumbing system shall be maintained in good repair.
- Mops in Air-dry Position
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
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07/30/2013 | Routine | |
Restaurant representatives - add corrected or new information about Assaggi Osteria, 6641 Old Dominion Dr, Mclean, VA 22101 »