Chemical warewashing equipment appears to be working properly.
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (dented food can in dry store area)
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. Flour and Sugar bins were not properly labeled.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing utensils improperly stored between uses.
Correction: Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment - Fixed Equipment, Elevation or Sealing
Observation: There is a floor mounted bar cooler that is not elevated off the floor or sealed to the floor. A cleaning hazard exists.
Correction: Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor
- Equipment - Good Repair and Proper Adjustment
Observation: Handle on the meat slicer was observed in a state of disrepair and damaged.
Correction: Repair the handle to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the handle, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Warewashing Equipment, Clean Solutions
Observation: The in-use (wash, rinse, sanitize) sink was not set up properly.
Correction: Replace hose for the sanitizer to allow for proper set up.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the scoop located in the sugar and flour storage bins were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of the scoops at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Linens - Storage of Soiled Linens (corrected on site) (repeated violation)
Observation: Soiled linens were found stored in a location that may directly or indirectly contaminate food or food-contact surfaces.
Correction: Store soiled linens in appropriate receptacles to prevent the contamination of food or food-contact surfaces.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items being stored in boxes less than 6 inches off the floor..
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: The handwashing facility located next to the 3 compartment sink is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the EQUIPMENT preventing its use.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk-in cooler. Measured 5-8 foot candles in the rear of the cooler.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities in Good Repair
Observation: Observed dead lamps in the mens restroom.
Correction: Maintain physical facilities in good repair and replace lamps as needed.
- Critical: Toxics - Medicines - Restriction and Storage* (corrected on site)
Observation: Medicines are located on a shelf above the service line.
Correction: Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
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10/14/2015 | Routine | |
Discussed proper storage of raw animal foods and ready-to-eat foods handout with person-in-charge.Dishwasher appears to be working properly.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the walk-in cooler..
Correction: Separate raw foods of animal origin during storage from raw and cooked RTE food including raw vegetables.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination in the walk-in cooler.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb, pork, eggs, and poultry during storage by: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor in walk-in units.
Correction: Store food on approved shelving at least 6" off the floor.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cardboard & plastic bag liners on prep table shelves.
Correction: Remove liners. Recommend sheet pans or bins.
- Equipment Compartments, Drainage
Observation: Ice for drinks in a container that does not drain.
Correction: Store ice in a container so melting ice completely drains.
- Linens - Storage of Soiled Linens
Observation: Soiled aprons stored in a location that may directly or indirectly contaminate food or clean equipment.
Correction: Store soiled aprons in a bin or bag to prevent the contamination of food or clean equipment.
- Prohibitions (repeated violation)
Observation: Chef's knives stored between kitchen equipment.
Correction: Store clean utensils in a clean sanitized surface.
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10/21/2014 | Routine | |
Discussed proper storage of raw animal & ready-to-eat foods
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination.
Correction: Separate types of raw animal foods from each other such as beef, fish, pork, eggs, and poultry during storage by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Correction: Separate raw foods during storage from raw and cooked RTE foods including vegetables and fruit.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) On a clean portion of the food preparation table or cooking equipment 3) In a container of water if the water is maintained at a temperature of at least 135°F.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor in walk-in freezer.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: No written procedures for the use of time as a public health control with white rice used for fried rice.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Soiled utensils on utensil storage rack.
Correction: Only store clean utensils on wall rack.
- Prohibitions (corrected on site)
Observation: Chef's knives stored between kitchen equipment (prep coolers & tables).
Correction: Store knives on a clean sanitized surface.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The rear kitchen handwashing sink was blocked, preventing access by employees for easy handwashing.
Correction: provide access to handwashing sinks during all hours of operation. Remove the equipment preventing its use.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was beverage / storage area in the rear dining area. Measured 10 foot-candles.
Correction: Provide at least 20 foot candles of light in beverage / storage area.
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10/01/2013 | Routine | |
Purpose of site visit: Evaluate facility for food service permit.
Correct the following items:
1) Install shelving unit over ice maker.
2) Install cabinets or shelves in rear dining space adjacent to restrooms.
3) Pay annual foodservice permit fee.
4) Install back-flow prevention device on the mop sink water line to the chemical mixer / dispenser.
5) Provide approved hot holding units for delivery.
Approved for permit after items corrected & other regulatory agency approvals.
Note: If a top-loading cooler or small refrigerator is installed in the front service area, the unit must have castors or 6" legs.
No violation noted during this evaluation. | 06/06/2013 | Pre-Opening | |
Purpose of site visit: Evaluate facility for food service permit.
Note: The equipment layout for the kitchen & front counter do not match the submitted plans.
Correct the following items:
1) Add wall shelf over stainless steel counter in front kitchen.
2) Add 5-tier shelving unit at wall behind prep coolers.
3) Add wall shelf over ice maker & adjacent stainless steel table.
4) Remove large pan with handles from premises.
5) Add small shelving unit or side loading pan rack in walk-in cooler.
6) Add dunnage rack or shelving unit in walk-in freezer.
7) Add wall shelf over scrape sink end of dishwasher.
8) Add wall shelf over mop sink area.
9) Add cart or small shelving unit with castors or cart in mop sink area.
10) Remove magnetic knife rack from dirty end of 3-vat sink.
11) Add shelving units or dunnage racks below front counter.
12) Provide mobile bulk food storage bins for rice, cornstarch, sugar, etc.
13) Install a small cart or shelving unit with castors below the dirty drainboard of the 3-vat sink.
14) Install cabinets or shelves in rear dining space adjacent to restrooms.
15) Have proper waste cooking oil disposal.
16) Have professional pest control service, as needed.
17) Provide cook's thermometers.
18) Install 100 watt frosted bulbs or fluorescent lamp equivalent in exhaust hood light fixtures.
19) Install a "no smoking" sign in the dining area or at the front entrance.
20) Pay annual food service permit fee.
Facility not approved for permit.
Note: If a top-loading cooler or small refrigerator in the front service area, the units must have castors or 6" legs.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area.
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05/29/2013 | Pre-Opening | |
Restaurant representatives - add corrected or new information about East Ocean Restaurant, 6438 Trading Sq 6, Haymarket, VA 20169 »