The purpose of today's visit was to conduct a follow-up to the December 2, 2015 inspection. The 1st floor bar machine is now sanitizing at 50 ppm. The dish machine in the kitchen is now sanitizing. The thermo label turned black. Both dish machines are now sanitizing. All items have been corrected.
No violation noted during this evaluation. | 12/03/2015 | Follow-up | |
The purpose of today's visit was to conduct a risk factor assessment. The dish machine in the first floor bar area and in the kitchen are not sanitizing. Do not use the dish machines until they have been repaired. All equipment and utensils must be washed, rinsed and sanitized in the 3 compartment sink. A follow-up inspection will be conducted to check the sanitization of the dish machines.
In addition to the following violations documented above, the following violation(s) associated with foodborne illness risk factors and public health interventions were noted:
4-501.11A: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
- Dish machines are not working correctly
- 2 drawer refrigerator is not capable of holding TCS foods at 41F or below.
Please email or fax copies of the service repair report for the 2 drawer refrigerator and the farm raised letter from your fish supplier within 10 days.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier (repeated violation)
Observation: The following farm-raised fish 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). TILAPIA & SALMON
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: 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: salmon 51F, skirt steak 52F, hamburger 51F, marinated chicken 49F in 2 drawer refrigerator
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. ALL ITEMS WERE DISCARDED.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (repeated violation)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution. 1ST FLOOR BAR DISH MACHINE 0 PPM.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. MANAGER CALLED TECHNICIAN, 3 COMPARTMENT SINK SET UP.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized. THERMOLABEL DID NOT TURN BLACK.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces. MANAGER CALLED TECHNICIAN, 3 COMPARTMENT SINK SET UP
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12/02/2015 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
Provide a copy of the parasite destruction letter from the fish vendor within 10 business days via fax or email.
Send in service report for repair of the dish machine on both the third floor and the first floor.
Provided information about hand washing for manager to review with staff.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. OBSERVED EMPLOYEE RINSING ONE HAND UNDER WATER.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- 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 and prior to putting gloves on.
Correction: ALL food employees shall wash 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 of foodborne illness. MANAGER REQUESTED EMPLOYEE WASH HANDS THEN PUT NEW GLOVES ON.
- 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: PLACING PLANTAIN CHIPS ON CEVICHE PLATE.
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. MANAGER DISCARDED PRODUCT.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:Ice scoops stored in ice, plastic container immersed in ceviche, plastic cup immersed in margarita mix.
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. MANAGER REMOVED ALL ITEMS FROM THE FOOD. REPLACE UTENSILS WITH SCOOPS.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish (TILAPIA AND SALMON) are 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: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the low temperature, chemical sanitizing warewashing machine at the first floor bar and third floor bar were observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. EMPLOYEES WILL USE THE MAIN DISHMACHINE TO SANITIZE DISHWARE UNTIL THE OTHER DISH MACHINES ARE ABLE TO MAINTAIN A CHLORINE SANITIZING CONCENTRATION OF 50PPM - 100PPM.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the STEAM WELL EQUIPMENT TABLE are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: REPLACE CUTTING BOARD. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Critical: Air Gap Design Standard, Not Less than 1'
Observation: An air gap between the water supply outlet and the flood rim level OF THE SPRAYER AT THE PRERINSING AREA is not observed.
Correction: An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the HANDSINK AT THE DISH MACHINE AREA piping are leaking.
Correction: A plumbing system shall be maintained in good repair.
- Physical Facilities Good Repair
Observation: Observed that there is a hole in the wall at THE THREE COMPARTMENT SINK IN THE DISH MACHINE AREA is 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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05/19/2015 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection.
EHS observed complete consumer advisory statement at the bottom of menu and menu items that are offered cooked to customer preference are asterisked. However there is no asterisk symbol before the consumer advisory statement at the bottom of the menu to link the menu items to the statement. When the menus are next printed, please be sure to add the asterisk symbol in front of the consumer advisory statement.
NOTES: Main Dishmachine Jackson thermolabel verified
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site) (repeated violation)
Observation: The date when the last shellstock (live clams and mussels) from the container is sold or served is not recorded on the tag or label.
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 and marking the tag or label with the date when the last shellstock from the container is sold or served. DISCUSSED WITH MANAGER.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. PROVIDED EXTRA SIGNS TO MANAGER.
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09/05/2014 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection.
EHS observed complete consumer advisory statement at the bottom of menu and menu items that are offered cooked to customer preference are asterisked. However there is no asterisk symbol before the consumer advisory statement at the bottom of the menu to link the menu items to the statement. When the menus are next printed, please be sure to add the asterisk symbol in front of the consumer advisory statement.
NOTES: Main Dishmachine Jackson thermolabel verified
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
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 and marking the tag or label with the date when the last shellstock from the container is sold or served. DISCUSSED WITH MANAGER.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:--------cooked cut chicken and cooked pasta both observed at 46F in 4 drawers cooler under cookline.
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. MOVED TO FREEZER TO RAPIDLY CHILL
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: gaskets on Arosa 2DR prep cooler, Cookline 2DR prep cooler and Walkin Cooler # 2.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsink at the first floor bar being used a dump station.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the warewashing 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.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
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03/27/2014 | Routine | |
The purpose of today's visit was to conduct a routine inspection.
Please be sure to review the employee helath policy with all employees. Keep this information on file for Health Department review
Please contact me if you have any questions. Thank you.
NOTES: Main Dishmachine Jackson thermolabel verified
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 4drawer refrigerator unit holding at 45F with foods inside - pasta 46F, steak 43F, chorizo 45F, 44F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Foods were moved to other working units until refrigerator can be repaired and is holding ideally at 36-38F.
- Certified Food Manager/Certificate Process
Observation: CFM had an expired CFM card, he has taken the class/exam and is awaiting the results in the mail.
Correction: Please provide a copy of the successful completion of the ServSafe exam or other food safety certification via fax within 2 weeks.
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09/30/2013 | Routine | |
This visit was conducted to do a Pre opening inspection for the new 3rd floor kitchen .
The facility has been inspected and is hereby approved for use by Fairfax County Health Department.
Correct the above violation prior to opening.
- Physical Facilities Good Repair
Observation: Observed that there is an opensite non functional floor drain under a prep table adjacent to the sandwich unit.iPhysical structus not maintained in good repair.
Correction: Cover and seal opensine floor drain .Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/12/2013 | Pre-Opening | |
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