This visit was made to conduct a routine inspection. Limited preparation was being done at this time.
1) Ensure foods are stored 6" off the floor.
2) Replace missing tiles (wall) so that the surface is easily cleanable.
3) Great job with date marking shell stock tags.
*Note- Please make sure you drop a set of your construction plans off at the Health Department prior to starting renovations on the downstairs bar.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor in walk in.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Physical Facilities Good Repair
Observation: Observed that the walls under the hood system is not maintained in good repair (tiles missing).
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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09/16/2015 | Routine | |
This visit was made to conduct a risk factor assessment. Please note the following items:
1) Do not store raw animal foods above ready-to-eat foods.
2) Remind all staff not to handle ready-to-eat foods with their bare hands.
3) The dish machine was not working at the beginning of the inspection. This is the second consecutive inspection that the dish machine was not working at the beginning of the inspection. I strongly encourage you to start a daily log and check the sanitizer level at the beginning of each shift to verify it is working prior to using it.
4) Good food safety knowledge shown by the FPM.
- Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Inadequate record keeping system for molluscan shellfish when removed from their tagged or labeled container. (tags missing from working container in the prep unit).
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: garnishes.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw bacon stored above cooked potatoes in prep unit.
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.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: bbq, pasta, and other foods in the walk-in cooler.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
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05/19/2015 | Risk Factor | |
Updated menu received via email to correct hanger steak consumer advisory. Report done in office.
No violation noted during this evaluation. | 02/20/2015 | Follow-up | |
This visit was made to conduct a risk assessment. Please note the following items:
1) Remind all employees that there is to be no bare hand contact with ready-to-eat foods (i.e. lettuce).
2) Provide consumer advisory (disclosure) for your hanger steak that is offered as an addition to the salad. A follow-up will be done to ensure this is corrected within 10 days unless a copy of the updated menu is received via email or fax.
3) Dish machine was not working upon testing at the beginning of the inspection. After the PIC worked on the machine it began working prior to me finishing the report (test strip read 100ppm). I suggest that you monitor and check your machine often to ensure that it is sanitizing properly.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: spring mix lettuce.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. (Discuss.ed with PIC and got item corrected. Employee washed hands and donned gloves to finish job)
- Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: hanger steak (as an addition to a salad).
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. (Please correct and email me a copy of this).
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02/10/2015 | Risk Factor | |
This visit was made to conduct a risk assessment. Please note the following items:
1) Ensure that staff are recording the last date sold/served on all shellstock tags and then keeping them in chronological order for 90 days. You all do a great job of keeping your tags in chronological order, you just need to start dating them.
2) Do not store ready-to-eat foods below raw foods. Always store foods based on their cook temperatures.
3) Reminder, when cooling items using an ice bath, ensure that the food is in contact with the ice and that the ice comes up around the sides of the food product. Also, once you have placed the food in the refrigerator do not tightly cover it until it is completely cooled down to 41F. The mustard greens were not completely surrounded by ice (corrected by Chef) and the mushroom ragout in the walk-in was covered with a lid while still at 68F (corrected by Sous Chef).
Reminder: You may not use reduced oxygen packaging (ROP) with the use of sous vide until a HACCP plan has been submitted and approved by the Alexandria Health Department.
Also, went over a few of the items in the Alexandria Food Safety Information Binder to ensure Kitchen staff and Management all know requirements.
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold (corrected on site)
Observation: The date on which the last shellstock from the container is sold or served was not recorded on the tag or label. There were a few tags within the last 90 days that were dated, but the most tags were not dated.
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. Disscussed this with both FPMs (Chef and Sous Chef) in detail and described the reason behind the requirement.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw chicken and fish stored over sweet potato fries in the prep unit across from the fryers.
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. (Sweet potato fries relocated to another spot).
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10/27/2014 | Risk Factor | |
This visit was made to conduct training. Discussed with Food Protection Manager and kitchen manager requirements for Reduced Oxygen Packaging (ROP). Went over variance and HACCP requirements with food establishment. Provided a copy of the 2013 FDA Food Code regulations for 3-502.11 (Variance Requirement), 3-502.12 (ROP without a variance), 8-201.13 (When a HACCP Plan is Required), and 8-201.14 (Contents of a HACCP Plan).
No violation noted during this evaluation. | 08/18/2014 | Training | |
This visit was made to conduct a follow-up evaluation to the routine food safety evaluation conducted on August 4, 2014. Observations 4-702.11 and 3-603.11(A) have been corrected since the previous evaluation. Mechanical dishmachine sanitizing at 100 ppm as per chlorine test strip.
No violation noted during this evaluation. | 08/11/2014 | Follow-up | |
This visit was made to conduct a routine food safety evaluation. The following items require attention:
1. Discontinue the use of packaging foods with the use of sous vide until a HACCP plan has been submitted and approved by Alexandria Health Department.
2. Provide a consumer advisory for foods served raw or undercooked. A follow-up evaluation will be conducted within 10 days to verify correction.
3. Chlorine sanitizer for the mechanical dishmachine is 0 ppm. Food Protection Manager called repair person during the evaluation. Until the dishmachine is properly sanitizing, all equipment and utensils must be sanitized in the 3-compartment sink.
--Repeat observations are subject to civil penalties.
Note: Food Safety Information binder provided to food establishment during the risk factor assessment. Discussed with the Food Protection Manager (FPM) major changes with the new 2013 Food Code to include employee health, clean-up of vomiting and diarrheal events, thawing frozen fish package using Reduced Oxygen Packaging (ROP), non-continuous cooking of animal meats, food allergens, responsibilities of permit holder (sticker provided), and increases in civil penalties.
- Cook-Chill & Sous Vide without Variance, Requires HACCP Plan (corrected on site)
Observation: The following food is packaged using a sous vide process, but the food establishment has not implemented a HACCP plan: cornish hens.
Correction: Unless a HACCP plan is implemented to include the information listed in Section 3-502.12(D)(1)-(4), a variance from the Health Department to use the sous vide process will be required. Corrected by discussing with the Food Protection Manager (FPM) the need of a HACCP plan prior to packaging food with the use of sous vide. FPM will discontinue the process until a HACCP plan has been submitted to Alexandria Health Department.
- Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food items that may be served raw and/or undercooked: oysters on the half shell, hanger steak, double cheeseburger, and the burger on brioche roll (dinner menu).
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. A follow-up evaluation will be conducted within 10 business days to verify correction.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: The food-contact surfaces of the following equipment were not observed sanitized: equipment and utensils. Chlorine sanitizer for mechanical dishmachine is 0 ppm, as per chlorine test strip.
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. Repair person called. Make sure all utensils and equipment are properly sanitized in the 3-compartment sink until the mechanical dishmachine is properly sanitizing. A follow-up evaluation will be conducted within 3 days to verify correction.
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08/04/2014 | Routine | |
This visit was made to conduct a risk factor assessment.
--Repeat violations are subject to civil penalties.
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold (corrected on site)
Observation: The date on which the last shellstock from the container is sold or served was not recorded on the tag or label.
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. Corrected by discussing date marking of shellstock tags when last one sold/served with the Certified Food Manager.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the bar handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Corrected by providing paper towels.
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04/28/2014 | Risk Factor | |
This visit was made to conduct a risk factor assessment. Repeat violations are subject to civil penalties.
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: 1/2 head of lettuce stored on shelf in prep table uncovered at the cookline.
Correction: Foods shall remain covered at all times. Corrected by covering lettuce.
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01/13/2014 | Risk Factor | |
This visit was made to conduct a risk factor assessment. Limited food preparation at the time of the inspection. The following items need attention:
1. Make sure all foods served raw or undercooked are disclosed on your menus.
2. Obtain a Northern Virginia CFM card from ORS Interactive, Inc within 10 business days and fax a copy to Rebecca at (703) 746-4919.
Repeat violations are subject to civil penalties.
- Certified Food Manager: Certificate Process
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia CFM card. Executive Chef has a valid certificate of an accredited CFM exam and is certified with the Distric of Columbia but does not have a Northern Virginia CFM card.
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: oysters on the half shell and hollandaise (hardcopy and on-line menus).
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
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10/09/2013 | Risk Factor Assessment | |
Facility is not open for lunch. dinner only. Reinspect at a later date.
No violation noted during this evaluation. | 09/30/2013 | Other | |
This visit was made to conduct a routine inspection. Please note the following items:
- Shellstock tags must be attached to each container until the container is empty
- Potentially hazardous foods prepared from ambient temperature must be cooled to 41F in 4 hours or less (i.e. sliced tomatoes, cut greens)
- Proper cooling methods (i.e food containers must be loosely covered or uncovered to facilitate heat transfer from surface of food) must be used in order to cool hot foods from 135F to 70F within 2 hours and further cooled to 41F within a total of 6 hours
- Ice used for beverages must not be used to cool items
-Employee beverages must have a lid and straw
-Handwashing sink must be used for handwashing only
- Employees must wash hands when switching from one task to another and in between glove changes
- No bare hand contact with fruit at bar allowed (use tongs or picks)
-- Repeat violations shall be subject to civil penalty
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands (employee observed using gloves for different tasks and not washing hands
Correction: Corrected during inspection)
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food handler was observed drinking from an uncovered beverage container while in the kitchen.
Correction: Food employees may drink only from a covered container using a straw.
- Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (repeated violation)
Observation: Inadequate record keeping system for molluscan shellfish when removed from their tagged or labeled container.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: employee slicing tomatoes with their bare hands, bar staff handled orange slice with bare hands.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
- Critical: Ice Used as Exterior Coolant, Prohibited as Ingredient (corrected on site)
Observation: Ice used as a medium for cooling the exterior surfaces of food is also for beverage ice or used as food (observed liquor bottles cooling in ice used for beverages
Correction: upstairs bar).
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: scoop handles in bulk containers stored in food.
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 (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product to 41°F within 4 hours: cut greens, sliced tomatoes and chopped tomatoes were not cooled properly before being placed on prep line (within alloted time).
Correction: Cooling 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.
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer (gazpacho and burger patties were being cooled in walk in with lid on)
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food.
- Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: paring knife used to scrape grill (was placed on cutting board)
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Backflow Prevention Device for Carbonator, Stainless Steel
Observation: A double check valve with an intermediate vent is not installed upstream from a carbonating device and downstream from any copper fittings in the water supply line.
Correction: If not provided with an air gap as specified under 5-202.13, a double check valve with an intermediate vent preceded by a screen of not less than 100 mesh to 25.4 mm (100 mesh to 1 inch) shall be installed upstream from a carbonating device and downstream from any copper in the water supply line.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the front of kitchen is being used to rinse foods.
Correction: A hand washing sink may not be used for purposes other than hand washing.
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06/20/2013 | Routine | |
Note: There needs to be utensils at bar so bar staff can put lemons/limes/oranges on or in drinks with utensils-no barehand contact allowed.
- Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (repeated violation)
Observation: Inadequate record keeping system for molluscan shellfish when removed from their tagged or labeled container.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold (corrected on site) (repeated violation)
Observation: The date on which the last shellstock from the container is sold or served was not recorded on the tag or label.
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
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03/07/2013 | Risk Factor | |
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