The purpose of this visit was to conduct a risk factor inspection. The following violations require long term correction:
1. The prep cooler is unable to maintain cold holding temperatures without the assistance of ice. The unit should be replaced or repaired so it is able to maintain temperatures without the use of ice. Please repair or replace the unit within 10 days. Maintenance records, or work order can be faxed to 703-746-4919.
2. Ensure that all prepared TCS foods are dated with the date prepared and the use by date (no more than 7 days after preparation).
3. Include a disclosure statement on all menus that identify of the raw or undercooked 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 remove the asterisk from Chicken, as poultry cannot be served raw. Consumer Advisory must be on both sides of the menu.
Note: Contact Code Enforcement at 703-838-4360 to have upstairs hookah lounge approved for use. Contact Rachel Stradling at the health department at 703-746-4910 if you have any additional questions.
- Package Integrity & No Dented Cans/ Specifications for Receiving
Observation: Food from damaged packaging offered for sale or service. Canned goods observed dented in walk in and pantry.
Correction: Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: The raw animal food on display is stored in a manner that may cause cross contamination of ready-to-eat food as follows: Frozen chicken stored over ice in walk in freezer.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be displayed to prevent cross contamination. Display all raw foods together and all cooked foods or ready-to-eat foods together. Maintain separation.
- 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 above shrimp, beef in walk in freezer.
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).
- 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.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: Prep Cooler
Correction: Ribs, Prime Rib, Macaroni and Cheese. Walk in Cooler
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Spinach dip observed in walk in cooler with date marking ending 12/28/15
Correction: The container must be dated with a date or day that does not exceed 7 days. The spinach dip was discarded during the inspection.
- 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: Oyster on the half shell, black angus beef burger, and stuffed salmon.
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.
- 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: Main Menu: Oysters on the Half Shell, Black angus hamburger, Salmon Filet Tuesday Specials Menu: Burgers, Bar Menu: Burgers
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.
- 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. Butane fuel stored in dry storage next to and over food items, and food equipment.
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. Manager on duty moved the fuel during the inspection.
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01/05/2016 | Risk Factor | |
This visit was made to follow up to the inspection conducted on September 10, 2015. The following corrective actions have been taken:
- The HVAC system was repaired and is no longer dripping condensation water onto the counter next to the dishwashing machine where clean dishes are taken out of the machine. Clean dishes can now be stored on the counter.
Thank you for making those repairs.
No violation noted during this evaluation. | 09/14/2015 | Follow-up | |
This visit was made to follow up on a complaint received and to conduct a risk based assessment. The following issues require attention:
1. Repair work was being performed at the time of the visit to repair dripping condensation from the HVAC system. Please ensure that the counter adjacent to the dishwashing machine is washed, rinsed and sanitized and that clean dishes from the dishwashing machine are kept in a clean protected area until the repairs are completed and the dripping stops. A follow up visit will be conducted in about 1-3 days to verify that the system is no longer dripping and that clean dishes are being protected.
Note: Please note the following methods for properly cooling time/temperature control for safety foods.
Time/temperature control for safety foods (TCS foods) shall be properly cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Cool TCS foods using the following methods:
a. placing foods in shallow pans
b. separating the food into smaller thinner portions
c. using rapid cooling equipment such as a walk-in cooler
d. keep food uncovered until properly cooled to 41 °F
e. using containers that facilitate heat transfer
*Repeat Observations are Subject to Civil Penalty
- Equipment / Food-Contact / Visibly Clean
Observation: Observed condensation water from the HVAC system dripping from the ceiling onto the counter surface that receives cleaned dishes from the dishwashing machine.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Active repairs were going on at the time of the visit and they are trying to repair the system. Food employees will wash, rinse and sanitize the counter surface and store clean dishes from the dish machine on another counter until all repairs are completed.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: Observed chlorine solution in the sanitizing bucket with a concentration of over 200 ppm.
Correction: Chlorine solutions used to sanitize food contact surfaces shall have a concentration of between 50-100 ppm. Food Employee corrected it to have a concentration of 50ppm.
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09/10/2015 | Complaint | |
- Food Storage / Prohibited Areas/ Under Sewer Lines
Observation: Food and single use items storage under drain lines.
Correction: Food may not be stored under sewer lines that are not shielded to intercept potential drips.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: knife handle.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment (repeated violation)
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
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06/11/2015 | Routine | |
This visit was made to conduct a routine food safety evaluation.
A food safety information pack was given and discussed.
*repeat violations are subject to civil penalty*
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: mac and cheese and wings were in large, deep pans and covered with foil.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods. (PIC moved wings to shallow pans and put in walk-in uncovered. Mac and cheese was placed in a shallow contaienr and placed into the freezer to cool quickly before being individually portioned)
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12/16/2014 | Routine | |
The Food Protection Manager is knowledgeable on their employee health policies.
2. Discussed the key changes on the 2013 Food Code.
3. Replace the missing light shield in the walk-in.
4. Replace the damaged light shields in the kitchen.
5. The hand sink at the second floor bar is leaking.
6. The roof leakage into the kitchen is under control, needed to make sure no water retention on it.
7. Added the Salmonella non-typhoidal on their Big 5 poster.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station near the ware wash is being used as a dump station.
Correction: A hand washing sink may not be used for purposes other than hand washing. The FPM removed the straw inside the basin.
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08/21/2014 | Risk Factor | |
| No violation noted during this evaluation. | 05/23/2014 | Risk Factor | |
This is a follow-up inspection. The following were corrected:
1. Ware wash hand sink repaired.
2 Rest room for employees the wall tiles and commode was repaired.
3. New ceiling tiles in part of the kitchen.
4. Unnecessary items from the dry storage area taken out.
5. Bar hand sink water fixture was replaced
6. Bar at the second floor is clean.
7. The 3 compartment sink at the second floor caulked.
8. the roof has its first layer of sealer and will be lined and sealed again to prevent leakage to the kitchen.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: All hand sinks fixtures are leaking and the underpipe for the hand spray is not located over the floor drain.
Correction: A plumbing system shall be maintained in good repair.
- Toilet Rooms, Enclosed / Self-Closing Door (repeated violation)
Observation: The toilet room is not provided with a self-closing door. Employee rest room
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.
- Outer Openings, Protected (repeated violation)
Observation: An exterior door is not self-closing and tight-fitting. This may allow the entry of insects or rodents. Upstair exit door.
Correction: All exterior doors must be sold and tight-fitting, and must be self-closing. Exterior doors used only as emergency exits do not need to be self-closing.
- Lighting Intensity / Consumer Self-Service, Reach-Ins, Other / 20 foot candles (repeated violation)
Observation: Observed that inadequate lighting was provided in the consumer self-service areas, reach-in refrigerators, handwashing areas, warewashing areas, equipment and storage areas, and/or toilet rooms.
Correction: Increase the lighting to provide a minimum of 20 foot candles in these areas.
- Lighting Intensity/ Food Prep Area / 50 foot candles (repeated violation)
Observation: Observed that inadequate lighting was provided in the food preparation areas.Under the hood.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the following Physical structure are not maintained in good repair:
1.Roof leaking into the kitchen.
2.Missing ceiling tiles near the hood.
3. Warewash area room ceiling damaged.
4.Employee restroom commode is pulling away from the wall.
5. employee restroom ceramic walls tiles are damaged./
6.Light shields damaged.
7. Standing water on the roof.
8. The 3 compartment sink at the bar upstair is pulling away from the wall.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment (repeated violation)
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.Dry storage is being used for storing unused power tools and gadgets.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the Bar upstair is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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03/28/2014 | Follow-up | |
A follow-up inspection is extended for the establishment to repair the roof. A letter from the landlord received today that the repair will be done as soon as the weather permits.
No violation noted during this evaluation. | 03/07/2014 | Other | |
There is standing water on the flat roof over the kitchen. An employee is now vacuuming the water, once it dried up the establishment will patch up the roof. Repair kit was dropped in while I am writing my report.
Call me once the repair is done.
- Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Tags missing from the molluscan shellfish containers. Oyster
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: Cooked foods in the walk-in.
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@.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the prep area is being used as a dump station.
Correction: A hand washing sink may not be used for purposes other than hand washing.
- Plumbing / Maintained in Good Repair
Observation: All hand sinks fixtures are leaking and the underpipe for the hand spray is not located over the floor drain.
Correction: A plumbing system shall be maintained in good repair.
- Toilet Rooms, Enclosed / Self-Closing Door
Observation: The toilet room is not provided with a self-closing door. Employee rest room
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.
- Outer Openings, Protected
Observation: An exterior door is not self-closing and tight-fitting. This may allow the entry of insects or rodents. Upstair exit door.
Correction: All exterior doors must be sold and tight-fitting, and must be self-closing. Exterior doors used only as emergency exits do not need to be self-closing.
- Lighting Intensity / Consumer Self-Service, Reach-Ins, Other / 20 foot candles
Observation: Observed that inadequate lighting was provided in the consumer self-service areas, reach-in refrigerators, handwashing areas, warewashing areas, equipment and storage areas, and/or toilet rooms.
Correction: Increase the lighting to provide a minimum of 20 foot candles in these areas.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed that inadequate lighting was provided in the food preparation areas.Under the hood.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the following Physical structure are not maintained in good repair:
1.Roof leaking into the kitchen.
2.Missing ceiling tiles near the hood.
3. Warewash area room ceiling damaged.
4.Employee restroom commode is pulling away from the wall.
5. employee restroom ceramic walls tiles are damaged./
6.Light shields damaged.
7. Standing water on the roof.
8. The 3 compartment sink at the bar upstair is pulling away from the wall.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.Dry storage is being used for storing unused power tools and gadgets.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the Bar upstair is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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02/19/2014 | Routine | |
This visit was made to conduct a follow up with the head chef after routine inspection conducted on 11/18/2013 with an employee with language barrier. Chef was very knowledgeable, and eager to correct violations. He stated that he will work on training the other employees on critical items. I gave several resources in Spanish about hand washing, glove use, cooking temperature, cooling methods, and chlorine sanitizing solution preparation, as well as a stem thermometer for cooking temperatures. Head Chef is off on Monday's, and other employees do not speak English, so inspections should be conducted Tuesday-Friday if possible.
No violation noted during this evaluation. | 11/21/2013 | Other | |
This visit was made to conduct a routine evaluation: The following critical items require immediate attention:
1) There must be a certified food manager at the establishment during all hours of operation. If necessary, keep copies of CFM cards at the establishment. Fax/email a copy of the CFM card for the person in charge to me within 48 hours to avoid a civil penalty.
2) The expectation for employee health is that managers know the big 5 illnesses as well as proper exclusion/restriction of employees, and that employees know 5 symptoms. Utilize poster provided to implement an employee health policy that meets these requirements.
3) Gloves should be changed when switching tasks/ not used for more than one task. Hands should also be washed before putting on new gloves.
4) Raw meat shall be kept separate from/ below cooked or ready to eat food.
A follow-up inspection will be scheduled with manager for sometime later in the week.
Repeat violations are subject to civil penalties.
- 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.
- 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: (Manager could not tell big 5 illnesses and 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 (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: (Observed raw chicken stored next to container of cooked chicken, and raw beef stored in same container with cooked beef).
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. (Cooked chicken was moved above raw, and both beef products were discarded)
- Food Storage Containers, Identified with Common Name of Food
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: (Bins of dry ingredients like flour and sugar are not labeled with common name)
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: ( Paper cups with no handles were being used to dispense dry ingredients, and being stored in food product)
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. (paper cups were removed until scoops with handles can be obtained)
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Improper use of wet wiping cloths for the following activity: Wet wiping cloths not stored 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. (put in chlorine sanitizer solution)
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves worn during multi-tasked food preparation (Observed employee did not chnage gloves and wash hands when switching tasks and when re-entering the kitchen from another area).
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation. (employee changed gloves when prompted)
- 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: (Items on salad bar for more than 2 hours including pasta salad, cut tomatoes, lettuce, eggs, broccoli, ham, turkey.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (items were discarded)
- Food Temp Meas Device with Small-Diameter Probe, when Required
Observation: The certified food manager could not provide a small diameter food temperature measuring device.
Correction: A small diameter metal-stemmed probe food thermometer shall be provided and readily accessible to accurately measure the temperature of thin foods such as meat patties and fish filets.
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers were observed reused for the storage of (dry ingredients including flour/sugar).
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- Critical: Food-Contact Surface in Contact with PHF(TCS) Cleaned Every 4 Hours (corrected on site)
Observation: The cleaning schedule for cutting boards on prep units on cooking line is not approved based on the consideration of characteristics of the equipment and its use, the type of food involved, the amount of food residue accumulation, or the temperature at which food is maintained during the operation. (Person in charge reported that cutting boards are used for TCS foods, and are only cleaned twice a day in the morning and at night)
Correction: If used with potentially hazardous foods (time/temperature control for safety food), equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours. (person in charge agreed to clean every four hours)
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.9No paper towles at hand sinks in kitchen)
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. (provided paper towels for hand sinks)
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the ceiling is not maintained in good repair. (ceiling tiles missing/damaged throughout kitchen area)
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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11/18/2013 | Routine | |
- 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 (at the meat slicer and dish washing areas. The open drinking containers were discarded during the inspection.
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.
- Hair Restraint Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- 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: raw chicken was improperly stored above beef in the walk-in refrigerator. The chicken was relocated during the inspection.
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).
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: Alfredo sauce. The Alfredo sauce was discarded during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: A BLEACH test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: sauce pans and food containers. The three compartment sink was properly set-up after instruction..
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
- Equip/Utensils/Linens/Single-Service/Storage, Location
Observation: single service items were found improperly stored milk crate.
Correction: Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. Remove or lock the home style refrigerator in the outside/ back door area. Remove or repair the ice machine in the dry storage area.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc.
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Paint is improperly stored with single service items in the dry storage area. Remove paint immediately.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
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07/25/2013 | Routine | |
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. A milk crate is used as a shelf in the walk-in freezer. Remove the milk crate.
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: 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: calamari, cooked chicken, cooked sausage, raw chicken, and steak. The cooked chicken, and cooked sausage were discarded and the other raw meat were relocated to the walk-in refrigerator.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: the Superior reach-in refrigerator and the make table units near the grill.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the dry storage area and in the rest-room are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Toilet Rooms, Enclosed / Self-Closing Door
Observation: Toilet room door is not provided with a self-closing door.
Correction: Provide a self-closing hinge or closing mechanism for the toilet room door.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink. Hand soap was provided during the inspection.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Physical Facilities Good Repair
Observation: Observed that the ceiling tiles are not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/15/2013 | Routine | |
- Handwashing / Where to Wash (repeated violation)
Observation: A food employee was observed cleaning their hands in a food preparation sink. I observed employee was his hands in the three compartment sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Raw meats were improperly stored above cooked roast beef and asparagus (make table refrigerator) and raw seafood was improperly stored above fresh berries and cooked pastry were improperly stored under raw hamburger. The raw meats were relocated during the inspection.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Food Protection from Contamination / Package, Cover, Wrap
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination:
Correction: Foods shall remain covered at all times.
- Utensils That are In-Use / Between-Use Storage (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: ice cream dipper.
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.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Several cases of food and salad dressing were improperly stored on the walk-in refrigerator and freezer floor. Buckets and milk crates were improperly used as storage shelves in the walk-in freezer.
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: Reheat PHF(TCS) to 165°F for Hot Holding (corrected on site)
Observation: The following food item(s) was not reheated for hot holding to a sufficient temperature and/or time: cheese. The cheese was reheated during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) that is cooked, cooled, and reheated for hot holding shall be reheated to a minimum temperature of 165°F for 15 seconds.
- Thawing / Approved Methods
Observation: Observed improper methods used to thaw raw meat.
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.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: The cole slaw dated 12/20/12 was not discarded after 7 days. The cole slaw was discarded during the inspection.
Correction: Food shall be discarded if it: 1)exceeds either of the temperature and time combinations as specified in 3-501.17(A), 2) is in a container or package that does not bear a date or day, or 3) is appropriately marked with a date or day that exceeds a temperature and time combination as specified in 3-501.17(A).
- Equip/Utensils/Linens/Single-Service/Invert, Cover
Observation: Clean food container, and pots were observed stored with the food-contact surface facing upward.
Correction: Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
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01/02/2013 | Routine | |
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