- This visit was made to conduct a follow-up to the complaint inspection. The following items need long term correction:
Manager has ANSI certificate
- 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 FPM 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.
- 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 was improperly stored above greens and raw eggs were improperly stored above to eat foods in the walk-in refrigerator. The greens and the eggs were relocated during the inspection.
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.
- Food Storage / Preventing Contamination / Location (corrected on site)
Observation: Food stored in a wet or soiled location as follows: Cooking oil was improperly stored on the floor. The cooking oil was relocated during the inspection.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location.
- Toilet Rooms, Enclosed / Self-Closing Door
Observation: The toilet room is not provided with a self-closing door. Repair self-losing feature on the employee rest-room door.
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Physical Facilities Good Repair
Observation: Observed that the ceiling is not maintained in good repair. (hallway)
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Separation of Toxics by Spacing or Partitioning (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Ice melt was improperly stored with food in the dry storage area. The ice melt was relocated during the inspection.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.
|
02/04/2016 | Follow-up | |
This visit was made to conduct a risk based assessment. The Person in Charge was very helpful during the visit. The following issues require attention:
1. Establishment shall be under the control of someone holding a valid Northern Virginia Certified Food Protection Manager card at all operating times. The Person in Charge held a valid certificate from a food safety course but not the designated card. The card is to be obtained from ORS Interactive within 10 business days. Please fax a copy of card to (703) 746-4919 or e-mail it to eric.spring@vdh.virginia.gov. A follow up visit will be conducted to verify.
2. Please ensure that all ready to eat Time/temperature control for safety foods (TCS foods) are date marked in not consumed within 24 hours of preparation and then are discarded if not used by 7 days from the date of preparation.
*Repeat Observations are Subject to Civil Penalty
- 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.
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.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less
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: Mulitple items in the prep units and 2 door refrigerators are not properly date marked.
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 September 1, 2015 they shall be date marked with a "use by" date not exceeding September 7, 2015.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen)
Observation: Observed many sauces and dressings that were being held past the date marked on the container including: truffle sauce (8/17), tartar sauce (6/3/15), onion sauce (8/7) and BBQ aoili (8/7)
Correction: Refrigerated, ready-to-eat, time/temperature control for safety foods (time/temperature control for safety food) that are prepared on site and held at 41°For below must be consumed or discarded within 7 days
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the downstairs bar is being used as a dump station. Observed many items in the handsink preventing its use.
Correction: A handwashing sink may not be used for purposes other than hand washing. Food employee removed items from the sink.
|
09/04/2015 | Risk Factor | |
This visit was made to conduct a follow-up evaluation in conjunction to the risk factor assessment conducted on April 10, 2015.
Note: Refrigerator accessible for observation during visit.
No violation noted during this evaluation. | 04/15/2015 | Follow-up | |
| No violation noted during this evaluation. | 04/10/2015 | Complaint | |
This visit was made to conduct a risk factor assessment. The following item requires correction:
1. True upright refrigerator is not properly cold holding Time/Temperature Control for Safety (TCS) foods at 41 degrees F or less. Repair person called, food removed from refrigerator and a follow-up evaluation will be conducted on Wednesday, April 15, 2015 to verify correction. Civil penalty may be issued if refrigeration is not maintaining 41 degrees F or less.
2. At the beginning of the inspection the cook-line hand sink did not have cold water. As per chef, they cleaned the hand sink yesterday and turned off the water but forgot to turn it back on when finished. Chef turned the cold water on at line under sink. Make sure hand sinks are supplied with both hot and cold water through a mixing faucet to promote hand washing. Scalding hot water will prevent food employees from washing their hands when needed. Proper hand washing is the best control method in preventing the spread of foodborne illnesses.
Note: Upright refrigerator in the basement was locked and certified Food Protection Manager (FPM) on site did not have a key to provide access for unit. In the past, the dry aging of meats with the use of pink ice has been observed inside this unit without obtaining a variance. At the time of the follow-up evaluation on April 15, 2015 access to this unit will be required. As per 8-402.20 of the Food Code regulatory authority shall have access as a condition of the acceptance and retention of a food establishment permit to operate. If access is denied, an order issued by the appropriate authority allowing access, hereinafter referred to as an inspection order, may be obtained according to law.
- Critical: Certified Food Manager: Presence Required (corrected on site)
Observation: No certified Food Protection Manager (FPM) on site at the beginning of the inspection.
Correction: Certified FPM required to be on-site during all hours of operation. Corrected when certified FPM arrived during the middle of the inspection.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food items in the True upright refrigerator adjacent to the cook-line hand sink were measured at improper temperatures:
-coconut soup was 49°F
-cut tomatoes were 49°F
-crab cake and ettoufe condiments/sauces were 51°F.
Correction: Time/Temperature Control for Safety (TCS) foods shall be held cold at a temperature of 41°F or below. Repair person called and food items were removed from the unit. A follow up evaluation will be conducted on April 15, 2015 to verify correction.
|
04/10/2015 | Risk Factor | |
Spoke to General Manager about complaint. General Manager will talk to bartender to ensure filters are turned on during hours of operation and will look into having filters serviced due to the dust build up on exterior surfaces.
No violation noted during this evaluation. | 01/15/2015 | Complaint | |
This visit was made to conduct a follow-up evaluation in conjunction to the risk factor assessment conducted on December 5, 2014. Observation 11-2-24(a) has been corrected since the previous assessment.
No violation noted during this evaluation. | 12/22/2014 | Follow-up | |
This visit was made to conduct a risk factor assessment. The following items require attention:
1. Expectation is for all food employees to know reportable symptoms and the Big 5 illnesses.
2. There was no certified Food Protection Manager (FPM) on the premises at the time of the assessment. This is a violation of Section 11-2-24 of the Food and Food Handling Code of the City of Alexandria. A $100 civil penalty ticket (F-15-04268) has been issued for this violation. Repeat violations within a twelve month period incur increased penalties. A follow-up evaluation will be conducted within 10 days to verify correction.
3. This food establishment has a sous vide and vacuum packaging machine but are currently not in use. A HACCP plan must first be submitted and approved prior to the use of machines. Refer to the 2013 FDA food code for HACCP requirements.
--Repeat observations are subject to civil penalties.
- Critical: Certified Food Manager: Presence Required
Observation: No certified Food Protection Manager (FPM) present at the time of the inspection.
Correction: It is unlawful to operate a food establishment unless it is under the immediate control of a CFM. It is highly suggested that you have more than one employee with the food manager's certification. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in enforcement action.
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: (INSERT COMMENTS)
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, Nontyphoidal Salmonella, E. coli, or Shigella)
- 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 skirt steak stored on shelf next to deli meats.
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. Corrected by moving the ready-to-eat deli meats to the shelf above raw animal meats (steak).
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: The following ready-to-eat TCS (Time/Temperature Control for Safety) foods are date marked with use by dates of 11/23-11/25: yams, crab dip, gravy, cooked collards.
Correction: Discard ready-to-eat TCS foods by the use-by date. Corrected by discarding the above food items.
|
12/05/2014 | Risk Factor | |
Food establishment emailed revised menu to include disclosure for undercooked flat iron steak. Observation 3.603.11(B) has been corrected since the risk factor assessment conducted on September 3, 2014.
Additionally the Caesar salad and the crab cakes which are both a fully cooked food item have disclosures on the menu. Remove the disclosure on menu for the Caesar salad and crab cakes. No site visit conducted.
No violation noted during this evaluation. | 09/18/2014 | Follow-up | |
This visit was made to conduct a risk factor assessment. The following items require attention:
1. Make sure food employees know when to properly wash their hands. All food employees shall be washing their hands often especially after handling trash, using the restroom, hadling raw meats, handling soiled equipment and utensils, before putting on clean gloves, etc.
2. Fax or email revised menu to Alexandria Health Department. If revision is not received within 10 days a follow up evaluation will be conducted.
--Repeat observations are subject to civil penalties.
Note: Food Safety Information binder provided to food establishment during the risk factor assessment. Discussed with the 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. In addition, the 2013 Food Code training presentation in English was given to the FPM.
- 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. 1. Observed dishwasher handle dirty dishes and then immediately put clean dishes away. 2. Observed chef handle raw salmon and then proceed to handle clean equipment without properly washing his hands.
Correction: ALL food employees shall be washing 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 foodborne illness. Corrected by discussing with the executive chef when to properly wash hands.
- 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.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. Corrected by discussing with executive chef how to properly maintain shellstock tags with shellfish.
- 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: grilled flat iron steak on menu. Additionally the Caesar salad and the crab cakes have disclosures on the menu but both are a fully cooked food item. Remove disclosure on menu for the Caesar salad and crab cakes.
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 email or fax a copy of revised menu to Alexandria Health Department. If revisions are not received within 10 days a follow up visit will be conducted.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: No paper towels provided for the kitchen hand sink adjacent to the espresso machine.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Corrected by providing paper towels.
|
09/03/2014 | Risk Factor | |
This visit was made to conduct a follow-up evaluation in conjunction to the risk factor assessment conducted on May 27, 2014. Observations 3-203.12(C), 3-502.12(D)(1), and 3-502.12(B)(1)-(3) have been corrected since the previous inspection.
As per owner the use of the MasterVac is no longer being used for ROP special processing due to the resignation of the food establishments executive chef. If in the future this food facility decides to resume ROP, a HACCP plan must be pre-approved.
A food establishment that packages potentially hazardous foods (time/temperature control for safe food) using a Reduced Oxygen Packaging method shall have a HACCP plan that contains the information specified under 8-201.14(D) and that: 1) identifies the food to be packaged, 2) requires that the packaged food shall be maintained at 41°F or less, has a water activity of 0.91 or less, a pH of 4.6 or less, is a meat or poultry product that is cured at a food processing plant, is received in an intact package, or is a food with a high level of competing organisms, 3) describes how the package shall be prominently and conspicuously labeled on the principal display panel in bold type on a contrasting background with instructions to maintain the food at 41°F or below and discard the food if within 14 calendar days of its packaging, 40 limits the refrigerated shelf life to no more than 14 calendar days from packaging to consumption or the original manufacturer's "sell by" or "use by" date whichever occurs first, 5) includes operational procedures that prohibit contacting food with bare hands, identifies a designated work area and the method by which physical barriers or methods of separation minimizes cross contamination, access to the processing equipment is limited to responsible trained personnel, and cleaning and sanitizing procedures for equipment/utensils is monitored, and 6) describes the training program that ensures that the individual responsible for the ROP operation understands the concepts required for a safe operation, understands the equipment and facilities, and procedures specified in this section.
- Utensils That are In-Use / Between-Use Storage (repeated violation)
Observation: Bowls without handles observed in bulk food items such as rice, sugar, and flour.
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/Wet Towel Storage (repeated violation)
Observation: Improper use of wet wiping cloths for the following activity: wiping cloths stored on cutting board and not in sanitizer solution.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Thawing / Approved Methods (repeated violation)
Observation: Observed improper methods used to thaw food. Smoked pork was thawing in a container of water at 63°F.
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.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: True 2-door prep refrigerator and the 2-door prep refrigerator adjacent to the hand sink at the cookline.
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 / Fixed / Space / Seal (repeated violation)
Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: 2-compartment prep-sink and cookline and hand sink adjacent to the True upright refrigerator at serve line caulking is in poor repair (cracked).
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following units are damaged: walk-in cooler, walk-in freezer, True upright refrigerator, True upright refrigerator with glass door (both door gaskets), Continental 2-door upright (both refrigerators) and the undercounter 2-door refrigerator adjacent to the cookline hand sink.
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: Plumbing & Connections Made of Approved Materials (repeated violation)
Observation: The waste line for the espresso machine is currently being discharged into a bucket.
Correction: A plumbing system shall be designed, constructed, and installed according to law.
- Lighting Intensity / Consumer Self-Service, Reach-Ins, Other / 20 foot candles (repeated violation)
Observation: Observed that inadequate lighting was provided in the following areas: 1. blue light bulb used in the True upright refrigerator, burnt out light bulbs in the True upright refrigerator 2(1/2) door (one glass door), and the Continental upright refrigerators
Correction: 2. the light fixtures in the hallway in front of the walk-in freezer upstairs do not work.
- Physical Facilities Good Repair (repeated violation)
Observation: Ceiling tiles through out the kitchen are being secured with duct tape.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities Good Repair (repeated violation)
Observation: Ceiling tile above True prep refrigerator is constructed of porous acoustic ceiling tile.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities Good Repair (repeated violation)
Observation: Duct tape over vent in the prep refrigerator.
Correction: Replace ceiling tile with a non-absorbant, smooth, durable, and easily cleanable surface.
- Physical Facilities Good Repair (repeated violation)
Observation: Tape on door handle for the True prep refrigerator and the handle for the True upright refrigerator is broken.
Correction: Repair damaged equipment.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floor under the dishmachine, under prep tables, and dirty dish shelving are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Ceiling tiles in the kitchen have grease and dust accumulation.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Walls behind dishmachine and serve line in the kitchen have food and debris accumulation.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
|
06/02/2014 | Follow-up | |
This visit was made to conduct a routine food safety evaluation. The following items require attention:
1. Discontinue the use of your ROP machine until a HACCP plan has been submitted and approved for use.
2. Bare hand contact with ready-to-eat foods shall be prevented by either the use of gloves, deli tissue, or utensils.
3. Store chemical below and away from food and food contact surfaces.
- Critical: Certified Food Manager: Presence Required (corrected on site)
Observation: There was no Certified Food Manager (CFM) present at the beginning of the inspection.
Correction: It is unlawful to operate a food establishment unless it is under the immediate control of a CFM. It is highly suggested that you have more than one employee with the food manager's certification. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in enforcement action. Certified Food Manager arrived during food safety evaluation.
- Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates of Harvest
Observation: The tags for the molluscan shellfish are not being retained for 90 days.
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 for 90 calendar days from the dates of harvest using one of the following methods: 1) an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served, 2) preserving source identification by using a record keeping system, and 3) ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Observed food server grab bread and begin cutting it using his 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. Corrected by discussing ways to prevent bare hand contact with the food server and Certified Food Manager.
- 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 beef stored on the shelf above bread in the True upright refrigerator adjacent to the kitchen hand sink.
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. Corrected by relocating raw beef to the bottom shelf below and away from any ready-to-eat foods.
- Utensils That are In-Use / Between-Use Storage
Observation: Bowls without handles observed in bulk food items such as rice, sugar, and flour.
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/Wet Towel Storage
Observation: Improper use of wet wiping cloths for the following activity: wiping cloths stored on cutting board and not in sanitizer solution.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Thawing / Approved Methods
Observation: Observed improper methods used to thaw food. Smoked pork was thawing in a container of water at 63°F.
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.
- ROP / Criteria for HACCP Plan
Observation: The establishment does not have an approved HACCP plan for the food that is packaged using the Reduced Oxygen Packaging (ROP) process (raw pork).
Correction: A food establishment that packages potentially hazardous foods (time/temperature control for safe food) using a Reduced Oxygen Packaging method shall have a HACCP plan that contains the information specified under 8-201.14(D) and that: 1) identifies the food to be packaged, 2) requires that the packaged food shall be maintained at 41°F or less, has a water activity of 0.91 or less, a pH of 4.6 or less, is a meat or poultry product that is cured at a food processing plant, is received in an intact package, or is a food with a high level of competing organisms, 3) describes how the package shall be prominently and conspicuosly labeled on the principal display panel in bold type on a contrasting background with instructions to maintain the food at 41°F or below and discard the food if within 14 calendar days of its packaging, 40 limits the refrigerated shelf life to no more than 14 calendar days from packaging to consumption or the origjnal manufacturer's "sell by" or "use by" date whichever occurs first, 5) includes operational procedures that prohibit contacting food with bare hands, identifies a designated work area and the method by which physical barriers or methods of separation minimizes cross contamination, access to the processing equipment is limited to responsible trained personnel, and cleaning and sanitizing procedures for equipment/utensils is monitored, and 6) describes the training program that ensures that the individual responsible for the ROP operation understands the concepts required for a safe operation, understands the equipment and facilites, and procedures specified in this section.
- Cook-Chill & Sous Vide without Variance, Requires HACCP Plan
Observation: The following food is packaged using a sous vide process, but the food establishment has not implemented a HACCP plan: pork and beef.
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.
- 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: True 2-door prep refrigerator and the 2-door prep refrigerator adjacent to the hand sink at the cookline.
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 / Fixed / Space / Seal
Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: 2-compartment prep-sink and cookline and hand sink adjacent to the True upright refrigerator at serve line caulking is in poor repair (cracked).
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following units are damaged: walk-in cooler, walk-in freezer, True upright refrigerator, True upright refrigerator with glass door (both door gaskets), Continental 2-door upright (both refrigerators) and the undercounter 2-door refrigerator adjacent to the cookline hand sink.
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: Plumbing & Connections Made of Approved Materials
Observation: The waste line for the espresso machine is currently being discharged into a bucket.
Correction: A plumbing system shall be designed, constructed, and installed according to law.
- Lighting Intensity / Consumer Self-Service, Reach-Ins, Other / 20 foot candles
Observation: Observed that inadequate lighting was provided in the following areas: 1. blue light bulb used in the True upright refrigerator, burnt out light bulbs in the True upright refrigerator 2(1/2) door (one glass door), and the Continental upright refrigerators
Correction: 2. the light fixtures in the hallway in front of the walk-in freezer upstairs do not work.
- Physical Facilities Good Repair
Observation: Tape on door handle for the True prep refrigerator and the handle for the True upright refrigerator is broken.
Correction: Repair damaged equipment.
- Physical Facilities Good Repair
Observation: Duct tape over vent in the prep refrigerator.
Correction: Replace ceiling tile with a non-absorbant, smooth, durable, and easily cleanable surface.
- Physical Facilities Good Repair
Observation: Ceiling tile above True prep refrigerator is constructed of porous acoustic ceiling tile.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities Good Repair
Observation: Ceiling tiles through out the kitchen are being secured with duct tape.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Walls behind dishmachine and serve line in the kitchen have food and debris accumulation.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Cleaning Frequency for Physical Facilities
Observation: Ceiling tiles in the kitchen have grease and dust accumulation.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor under the dishmachine, under prep tables, and dirty dish shelving are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Separation of Toxics by Spacing or Partitioning (corrected on site)
Observation: Observed Clorox chemical wipes stored on shelf adjacent to the VAC Master machine on the prep table. Also, bottled containers of apple juice were being stored directly on top and below chemical agents in the basement.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning. Corrected by relocating the chemical to shelf below and away from foods and food contact surfaces and relocating the apple juice.
- Critical: First Aid Supplies / Location (corrected on site)
Observation: First Aid Supplies are not being stored in a kit or container. Container of Advil stored on shelf above True 2-door prep refrigerator at the cookline.
Correction: Store all first aid supplies in a kit or container that is located to preclude the accidental contamination of food and food contact surfaces. Corrected by relocating medicine.
|
05/27/2014 | Routine | |
No cite visit conducted and no signature required. Certified Food Manager card received via email on March 20, 2014
No violation noted during this evaluation. | 03/24/2014 | Follow-up | |
This visit was made to conduct a follow-up evaluation in conjunction with the training evaluation conducted on February 25, 2014. The following items require correction:
1. No Certified Food Manager on site at time of follow-up evaluation. Obtain a NOVA CFM card from ORS interactive (Certified Food Manager guidance handout provided). Fax copy of card to (703)746-4919
- Critical: Certified Food Manager: Presence Required
Observation: There is no Certified Food Manager (CFM) present in the establishment.
Correction: It is unlawful to operate a food establishment unless it is under the immediate control of a CFM. It is highly suggested that you have more than one employee with the food manager's certification. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in enforcement action.
|
03/18/2014 | Follow-up | |
This visit was made to conduct a training/standardization inspection. The following risk factor/public health interventions were observed:
1. Contaminated equipment/ Cross contamination
2. Employee health
The person ins charge was very helpful and knowledgeable. Obtain a parasite destruction letter for salmon and grouper served undercooked. Fax/email to Lydia Zweimiller at 703-746-4919 or lydia.zweimiller@vdh.virginia.gov. Also contact me when the dish washing machine is repaired for a follow up inspection via e-mail or phone (703-746-4822). Additionally, fax or email your Northern VA CFM card within 10 days.
No violation noted during this evaluation. | 02/25/2014 | Training | |
This visit was made to conduct a follow-up inspection. Section 13-3-302.11(A)(1), 20-3-501.16(A)(2), and 26-7-102.11 have been corrected since the previous inspection conducted on 11/25/13.
No violation noted during this evaluation. | 12/04/2013 | Follow-up | |
This visit was made to conduct a risk factor assessment. The following items require attention:
1. The True upright refrigerator is not cold holding at 41
˚
F or below. Do not store Potentially Hazardous Foods (PHFs) in this unit until repairs have been conducted and the refrigerator is properly cold holding at 41
˚
F or below.
2. Expectation is for food employees to know reportable symptoms and Big 5.
3. No Certified Food Manager (CFM) at the beginning of the inspection, a CFM is required to be on-site during all hours of operation.
Repeat violations are subject to civil penalties.
- Critical: Certified Food Manager: Presence Required (corrected on site)
Observation: There was no Certified Food Manager (CFM) present at the beginning of the inspection.
Correction: It is unlawful to operate a food establishment unless it is under the immediate control of a CFM. It is highly suggested that you have more than one employee with the food manager's certification. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in enforcement action. Corrected by CFM showing up during inspection.
- Critical: Employee Health Policy Requirements (corrected on site) (repeated violation)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: Certified Food Manager (CFM) did not know reportable symptoms.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- 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:
-container of raw chicken stored on shelf above bulk containers of mayonnaise in the walk-in cooler
-zucchini stored on top of raw shelled eggs in the 2-door refrigerator adjacent to cookline handsink.
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. Corrected by moving the raw chicken to the bottom shelf and discarding the zucchini
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food items were measured at improper temperatures in the True upright 2(1/2) door (one glass door) refrigerator adjacent to the cookline handsink:
-cooked greens were 55˚F
-mashed potatoes were 52˚F
-2 containers of chicken stock was 55˚F
-2 containers of cooked black eyed peas were 51˚F.
Ambient air temperature of the refrigerator is 53˚F. As per Certified Food Manager all foods were cooked and cooled the previous day.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Do not store any Potentially Hazardous Foods in this unit until properly cold holding at 41˚F or below. Corrected by calling a repair person and discarding the above food items.
- Common Name on Working Containers of Toxics (Cleaners, Sanitizers)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. Purple cleaning solution in spray containers without common name provided.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
- Critical: Restricted Use Pesticides, 40 CFR Criteria (corrected on site)
Observation: Restricted use pesticides do not meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides. Four containers of RAID, Black Flag spider killer and CVS hornet killer on shelf adjacent to back kitchen door.
Correction: Restricted use pesticides that do not meet the requirements of 40 CFR 152 may be toxic, which may result in the contamination of food. These pesticides shall not be used. Corrected by discarding the above pesticides.
|
11/25/2013 | Risk Factor Assessment | |
This visit was made to conduct a risk-based inspection. The following items require correction:
1. Obtain NOVA CFM card from ORS interactive. Fax copy of card to 703-746-4919. A follow-up inspection will occur if a copy of card is not received.
2. Shellstock tags shall be dated when last one is sold/served. Tags are to be kept in chronological order for 90 days. Civil penalty issued-F-14-04251 (3-203.12).
Repeat violations shall be subject to civil penalty.
- 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.
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.
- Critical: Employee Health Policy Requirements (corrected on site) (repeated violation)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: employee did not know th reportable symptoms or Big 5 illnesses.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- 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.
- Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates of Harvest (corrected on site)
Observation: The tags for the molluscan shellfish are not being retained for 90 days.
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 for 90 calendar days from the dates of harvest using one of the following methods: 1) an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served, 2) preserving source identification by using a record keeping system, and 3) ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: rice, greens.
Correction: (Items discarded)Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
|
08/13/2013 | Risk Factor Assessment | |
This visit was made to conduct a routine inspection. Please note the following items:
- An Employee Health Policy must be implemented and it is expected that all employees know the Big 5 illnesses, the reportable symptoms and in addition Certified Food Managers (CFM) must have a procedure in place for excluding and/or restricting employees. (Employee Health material/ aids provided to facility)
** Repeat violations shall be subject to civil penalty
-Potentially Hazardous Foods must be properly cooled from 135F to 70F within 2 hours and further cooled from 70F to 41F or below within the remaining 4 hours.
- Employees must wash hands frequently before engaging in food preparation and whenever there is a change in tasks (i.e. must wash hands before putting on clean gloves and returning to food preparation).
- Employee beverages and foods must be stored in an area that may not potentially contaminate foods and beverages consumed in kitchen must have a lid and straw.
- All fish that is served raw or undercooked must have a parasite destruction letter
- Shellfish tags must be dated with date last shellstock from container is sold
** Repeat violations shall be subject to civil penalty
- raw animal products must be stored by their "type" and cooking temperatures in order to avoid cross contamination (visual aids provided to facility)
- label and date all potentially hazardous food items that are stored in the facility for over 24 hours
** Repeat violations shall be subject to civil penalty
-- All violations must be corrected within 10 days
-- ** All repeat violations shall be subject to civil penalty
- Critical: Employee Health Policy Requirements (repeated violation)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: Certified Food Manager (CFM) did not know all big 5 illnesses or reportable symptoms. Employee Health materials/aids provided to facility
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- 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 (observed employee not washing hands before putting on clean gloves and returning to food preparation).
Correction: ALL food employees shall be washing 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 foodborne illness.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils (reusable water bottle stored in ice used in prep area and bottle did not have straw).
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.
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold (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.
- 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: chicken stored along with tub of clams
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 / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor (rice bag was placed directly on floor).
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.
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction
Observation: The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction: fish of the day (varies)
Correction: Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served or sold in a ready-to-eat form without freezing for parasite destruction is not properly identified as such: Salmon
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form and the fish is raised and fed as specified by Law, a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed shall be obtained by the person in charge and retained in the records for 90 calendar days beyond the time of service or sale to a consumer.
- Critical: Cooling Potentially Hazardous Foods (corrected on site) (repeated violation)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: gumbo, etouffee sauce
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (repeated violation)
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: soups (gumbo), sauces (cream sauces, etouffee)
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 7/1 they shall be date marked with a "use by" date not exceeding 7/7.
- Handwashing Signage at Handwashing Facilities Required
Observation: The sign that notifies food employees to wash their hands is not clearly visible (handsink at upstairs bar
Correction: signs provided to facility).
- Critical: Restriction and Storage / Medicines Shall Be Labeled (corrected on site)
Observation: Employees' medicines are not properly located to prevent contamination of food and food contact surfaces (medicine found inside a reach in refrigerator, top shelf).
Correction: Employees' medicines shall be properly stored to prevent contamination of food and food contact surfaces.
|
07/17/2013 | Routine | |
This visit was made to conduct a risk assessment. Please note the following items:
1) Shellstock tags must remain with the shellstock until the bag is empty. Then the tag must be dated with the last day sold/served and stored in chronological order for 90 days.
2) Do not store raw foods above ready-to-eat foods (i.e. no raw meats over vegetables).
3) Foods cooked on site and kept for more than 24 hours must be properly date marked.
- Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site) (repeated violation)
Observation: Tags missing from the molluscan shellfish containers. (Tags were taken off of shellstock on the cookline and placed with old tags).
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 (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.
- 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 vegetables in WIC.
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) (repeated violation)
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: beef, beans.
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@.
|
04/03/2013 | Risk Factor | |
This visit was made to conduct a risk assessment. Please note the following items:
1) Review employee health policy. Be familiar with Big 5 illnesses, 5 symptoms and when to restrict and allow employees to return to work.
2) Shellstock tags must be maintained with shellstock at all times (copies must be made if container is separated), tags must be dated with last date sold/served and then kept in chronological order for 90 days.
3) When cooling foods ensure they go from 135F to 70F within 2 hours and down to 41F within a total of 6 hours.
4) No vacuum packaging or sous vide can be done prior to approval from the health department.
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: Chef was not aware of the 5 illnesses and how to manage restrictions and returning to work.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site) (repeated violation)
Observation: Inadequate record keeping system for molluscan shellfish when removed from their tagged or labeled container. (Tags not being kept in both locatiosn of shellfish when they are broken apart from their tagged 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.
- Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates of Harvest (corrected on site)
Observation: The tags for the molluscan shellfish are not being retained for 90 days. Tags are not being kept in chronological order.
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 for 90 calendar days from the dates of harvest using one of the following methods: 1) an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served, 2) preserving source identification by using a record keeping system, and 3) ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer.
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: pasta/47.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded. (pasta discarded).
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: gumbo/46.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (item relocated to cooler).
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site) (repeated violation)
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: all cooked foods in the prep units.
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@.
- Variance Requirement for Specialized Processing Methods (corrected on site)
Observation: The person in charge described a method of packaging the following food using Reduced Oxygen Packaging requiring a variance from the Health Department: vacuum packaging cooked meats.
Correction: (New Chef stated this would no longer be used). A food establishment shall obtain a variance from the Regulatory Authority as specified in 8-103.10 and under 8-103.11 before: 1) smoking food as a method of food preservation rather than as a method for flavor enhancement, 2) curing food, 3) using food additives or adding components such as vinegar, 4) packaging food using a Reduced Oxygen Packaging method, 5) operating a molluscan shellfish life-support system display tank used to store and display shellfish that are offered for human consumption, 6) custom processing animals that are for personal use as food and not for sale or service in a food establishment, 7) preparing food by another method that is determined by the Regulatory Authority to require a variance, or 8) sprouting seeds or beans.
|
12/12/2012 | Risk Factor Assessment | |
Restaurant representatives - add corrected or new information about 219 Restaurant, 219 King St, Alexandria, VA 22314 »