Finn And Porter Restaurant, 5000 Seminary, Alexandria, VA 22311 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Finn and Porter Restaurant
Address: 5000 Seminary, Alexandria, VA 22311
Type: Full Service Restaurant
Phone: 703 845-1010
Total inspections: 4
Last inspection: 11/20/2015

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Inspection findings	Inspection date	Type
This visit was conducted to follow up to the routine food safety evaluation conducted on November 12 2015. The following corrective actions have been taken: 1. The chemical dishwashing machine at the bar is now functioning properly. Thank you for servicing this machine 2. The high temperature dishwashing machine in the kitchen is still not reaching a sufficient temperature to sanitize the dishware. The establishment has placed an order for a new dishwashing machine and expects to receive it in approximately 4 weeks. They have provided an invoice for the new machine. In the meantime this dishwashing machine cannot be used. Please use the 3 compartment sink in the kitchen or the dishwashing machine in the main hotel's kitchen downstairs to wash, rinse and sanitize all dishware. When the new machine is installed and before being put in use, please advise us so that we can verify it is functioning properly. Thank you for taking this long term corrective action. Utensils That are In-Use / Between-Use Storage (repeated violation) Observation: Observed a small bowl used to dispense squid sitting in the food in the drawer of the cold storage unit 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. Cooling Methods (repeated violation) Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: large containers of beef bolognaise were observed cooling in the sink with the lids covering them and with ice water not reaching the level of the food product. Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods. Lids were removed from the containers and instructed Person in Charge to fill ice water bath to level of the food Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation) Observation: The dishwashing machine in the kitchen is not reaching the temperature necesary to sanitize the dishware. Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. Please do not use this machine and use the 3 compartment sink or the dishwashing machine in the main hotel kitchen downstairs.	11/20/2015	Follow-up
This visit was made to conduct a routine food safety evaluation. The Person in Charge was very helpful during the visit. The following issues require attention: 1. The high temperature dishwashing machine used in the kitchen was not triggering the thermo label. The wash and rinse cycles may not be getting up to sufficient temperature. This observation has been noted on numerous previous occasions including inspections conducted on the following dates: August 6, 2015, March 25, 2015, November 12, 2014, July 28, 2014, March 12, 2014 and November 12, 2013. This issue is in need of a permanent corrective action. It is recommended to replace this mechanical dishwashing machine. Please advise us on what the long term correction will be for this issue. A follow up visit will be conducted in one week to follow up on this issue. In the meantime, wash, rinse and sanitize all glasses, dishes and utensils in the three compartment sink. Please consult us before purchasing any new dishwashing machine. Contact me at 703 746 4972 or at eric.spring@vdh.virginia.gov 2. The chemical sanitizing dishwashing machine at the bar was also not functioning properly and not producing sufficient concentrations of the sanitizing agent. This issue has also been noted in the past. Please have this machine serviced as soon as possible. A follow up visit will be conducted to verify. In the meantime, wash, rinse and sanitize all glasses, dishes and utensils in the three compartment sink. Repeat Observations are Subject to Civil Penalty Utensils That are In-Use / Between-Use Storage Observation:* Observed a small bowl used to dispense squid sitting in the food in the drawer of the cold storage unit 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. Cooling Methods Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: large containers of beef bolognaise were observed cooling in the sink with the lids covering them and with ice water not reaching the level of the food product. Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods. Lids were removed from the containers and instructed Person in Charge to fill ice water bath to level of the food Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) Observation: The high temp dishwashing machine in the kitchen is not functioning properly and is unable to reach temperatures high enough to sanitize the dishes. The dishwashing machine at the bar utilizing chlorine solution is not providing sufficient chlorine. Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. Do not use either dishwashing machine until they have been repaired and are functioning properly. In the meantime use the 3 compartment sink to wash , rinse and sanitize all dishes and utensils. A follow up visit will be conducted in 1 week to verify. Handwashing Sink / Used for Hand Wash Only (corrected on site) Observation: The handwashing station at the sushi station at the bar is being used for purposes other than washing hands. Observed sanitizing buckets in the sinks. Correction: A handwashing sink may not be used for purposes other than hand washing. Person in Charge removed the sanitizing buckets.	11/12/2015	Routine
This visit was made to conduct a follow up evaluation in conjunction to the pre-opening inspection conducted on August 6, 2015. High temperature dish machine has been repaired and is properly sanitizing equipment and utensils. Food establishment is in the process of replacing dish machine and will submit specification sheets once purchase has been approved. Make sure not to purchase dish machine until contacting Alexandria Health Department to make sure equipment will meet current code. Note: Hot water provided by boilers from main hotel. No hot water calculation provided. Recommend issuance of health department permit. This report shall serve as your permit to operate until your official permit is received. Any changes to floor plan, equipment, or menu/special processes, shall be pre-approved by the Alexandria Health Department. No violation noted during this evaluation.	08/17/2015	Follow-up
This visit was made to conduct a change of ownership inspection. The following items require correction: 1. Two doors for the walk-in refrigerators are not tight fitting and shall be repaired. 2. Replace damaged/cracked wall tiles in various places in the kitchen. 3. Replace burnt out light fixture in the Traulsen 2-door upright freezer. 4. Repair 3-compartment sink to allow drain valves to adequately hold water to properly wash, rinse, and sanitize equipment and utensils. Currently saran wrap is being used to hold water in sink basins. 5. Vacuum breaker missing for hose at mechanical dish machine which shall be replace. 6. High temperature mechanical dishmachine is not triggering thermolabel. Hot water sanitizing rinse may not be less than 180 degrees F when using mechanical ware washing equipment. This observation has been observed for the last 5 inspections conducted on March 25, 2015 No violation noted during this evaluation.	08/06/2015	Pre-Opening

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