The purpose of today's visit was to conduct a routine inspection. CFM on duty was very knowledgeable regarding food safety and is a good candidate for the active managerial control award. EHS observed the following good active managerial control practices in place: equipment temperature logs, easily accessible shellfish tags dated with last date of service, easily accessible supplier letter for smoked salmon and fresh salmon, good date marking and food labeling in all units. EHS observed a new vacuum package machine. No vacuum packaged products were observed in cold holding storage or freezer. However per CFM the facility hasn't started using the machine yet. The following steps must be followed in order to proceed without a HACCP plan: 1) Label all future packages with the production time and date, 2) Hold at 41F or less during refrigerated storage, 3) Remove all items from its vacuum package within 48 hours after packaging or 4) Freeze packages within 48 hours of packaging and remove OR cut open the packaging before beginning the thawing process. Facility is using time as a public health control for the breakfast buffet and a written procedure was filled out with CFM.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours:---------cooked crab & corn soup at 49-57F after cooling over 12 hours in the Kolpak Walkin Cooler # 1
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. DISCARDED.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the handsink in the back prep area is leaking.
Correction: A plumbing system shall be maintained in good repair.
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03/18/2016 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection. Observed facility clean and organized. EHS discussed with CFM proper glove usage, proper handwashing and proper datemarking.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: ----------toasted bagel for a customer.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. DISCARDED.
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction (corrected on site)
Observation: The following fish offered for service or sale undercooked was not frozen to ensure parasite destruction:-------------sea bass.
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. CFM AGREED TO ONLY OFFER SEA BASS COOKED WELL DONE TO 145F FOR 15 SECONDS UNTIL A WRITTEN STATEMENT FROM THE SUPPLIER IS RECEIVED AND APPROVED BY THE HEALTH DEPARTMENT.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Items in Kolpak Walkin Cooler # 2:----------chocolate milk at 43F, cooked cut chicken at 45F, heavy cream at 45F, chicken stock at 44F,
2) Croissant filled with cooked spinach & cheese & croissant filled with cooked ham & cheese both at 69F out at room temperature at bar for breakfast.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. ITEMS UNDER # 1 REMAINED IN UNIT AS UNIT OBSERVED HOLDING AT 38F AT END OF INSPECTION AND AT BEGINNING OF INSPECTION CFM DISCUSSED THE COOLER DOOR WAS NOT SHUT TIGHTLY. ITEMS UNDER # 2 WERE DISCARDED AND EHS DISCUSSED USING TIME AS A PUBLIC HEALTH CONTROL IN THE FUTURE.
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08/24/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. Observed facility clean and organized. EHS observed the following good active managerial control practices: equipment temperature logs maintained for all coolers and organized and complete shellfish tag records. Note to CFM: please consider using cooling logs/container labels to completely verify items are properly cooling to correct temperature in the required time frame.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:
1) Observed cooked sausage links cooling for one hour on metal tray covered with plastic wrap. Metal tray was on a speed rack and speed rack was covered with plastic completely enclosing the entire speed rack,
2) Observed recently prepared pasta salad covered with plastic wrap.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action.
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03/24/2015 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
Provide copies of the updated menu including a consumer advisory on all menu items that may be served cooked to order via fax or email.
Provide copies of the parasite destruction letter on all fish that fall under a consumer advisory excluding exempt fish within 10 days from the date of inspection.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish (Salmon, Bass) served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3).
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
- Critical: 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 item(s) that may be served raw and/or undercooked: Salmon, Bass, NY Strip Steak.
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.
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12/10/2014 | Risk Factor | |
FINAL INSPECTION ON CONSTRUCTION RENOVATIONS AND EQUIPMENT
SCOPE OF WORK:
1. FIRST FLOOR: Renovations of the lounge, enlargement of the bar and new bar equipment, renovation of the pantry and new buffet station.
2. SECOND FLOOR: Renovations of the pantry and the buffet station.
INSPECTION:
1. Paper towels dispenser has not been installed at the first floor pantry.
2. Smooth, nonabsorbent and washable ceiling finish has not been installed at the first floor pantry.
3. Light bulbs shields or non-shutter bulbs have not been installed at first floor pantry.
4. Smooth, nonabsorbent and washable ceiling finish has not been installed at the second floor pantry.
5. Light bulbs shields or non-shutter bulbs have not been installed at the second floor pantry.
6. Soap and paper towel dispensers have not been installed at the second floor pantry.
*Approval on the above stated renovations have been inspected and approved by the Fairfax County Health Department, contingent on the corrections of the above listed items.
2.
No violation noted during this evaluation. | 11/17/2014 | Other | |
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solution, dishmachine has been converted to using sodium hypochlorite (chlorine) for sanitization, however, facility does not have proper test kit.
Correction: Obtain a BLEACH test kit.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the converted dishmachine with a concentration of 0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: The food-contact surfaces of the following equipment were not observed sanitized: items exiting dishmachine.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
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04/22/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection.
Please provide a copy of your Northern Virginia Food Managers card by November 7, 2013.
Please contact me if you have any questions. Thank you.
NOTES: Dishmachine - Ecolab ES6000, thermolabel verified.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: items at 2-dr RI (salad): hard boiled egg 51F, tomatoes 49F, blue cheese 45F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. All items were moved to another working unit, temperature on unit was turned down and was lowering by end of inspection.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
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10/24/2013 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. Please contact me if you have any questions. Thank you.
NOTES:
Dishwasher: Ecolab ES6600
- Food on Display Protected From Contamination
Observation: The food on display is not protected from contamination. Breads, muffins, pastries at breakfast buffet.
Correction: Food on display shall be protected from contamination by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means. Manager stated cases are on order.
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06/12/2013 | Routine | |
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within ten (10) days but no later than the time of your first routine inspection (approximately 30 days). Equipment additions/replacement/changes are not allowed without Health Department approval.**
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review. Hood was cleaned in January 2013.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
Water heater: Boiler(x2) - Raypalc T-H WS-1630
- Equipment / Good Repair / Components / Gaskets
Observation: There were no stoppers for the sinks of the 3 vat sink.
Correction: Provide a stopper for each sink of the 3 vat sink. Each sink must be able to hold water.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: There was not a handwashing sign at the cookline handsink.
Correction: Provide handwashing signs at all handsinks.
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04/23/2013 | Pre-Opening | |
Restaurant representatives - add corrected or new information about 703 Bar And Kitchen, 11787 Lee Jackson Memorial Hwy, Fairfax, VA 22033 »