Today I conducted a routine inspection and discussed with the certified food manager the following:
1. Management should be reiterating the 5 major contributors to foodborne illness with all staff: Employee Health Policy, Personal hygiene, Contaminated equipment, Time/Temperature relationships with food and Unapproved food sources. These should be topics of discussion with all food and beverage staff frequently.
2. Management should properly reflect the Consumer Advisory on all the menus as discussed.
3. Management should continue to keep all Parasite Destruction information from ALL seafood suppliers and as suppliers change obtain the information to keep on record.
4. Management should ensure all raw foods (TCS FOODS) are properly stored inside refrigeration and freezer units to prevent cross contamination.
5. Management should ensure staff properly wash, rinse and sanitize all working utensils, equipment, components, etc.
If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed a food employee use improper handwashing procedures.
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: Food employees failed to wash his or her hands before engaging in food preparation, before putting on clean gloves, 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.
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. DISCUSSED WITH MANAGER. MANAGER WILL RETRAIN STAFF ON PERSONAL HYGIENE AND HAND WASHING PRACTICES.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed rinsing their hands in a dump sink located along the cook line.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. DISCUSSED WITH MANAGER. MANAGER WILL RETRAIN STAFF ON HOW, WHEN AND WHERE TO WASH HANDS.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: 1. Peeled grapefruit, 2. Cooked chicken sausage.
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. DISCUSSED WITH MANAGEMENT. MANAGEMENT SHALL RETRAIN STAFF ON PROPER HANDLING OF READY TO EAT FOODS USING SUITABLE UTENSILS.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: 1. Utensils between uses stored in containers of standing water.
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. DISCUSSED WITH MANAGER. MANAGER WILL ENSURE STAFF STORE IN USE UTENSILS PROPERLY AND ARE SANITIZED BEFORE EACH USE.
- 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. Andouille sausage in the 2DWR/1DR refrigerator@saute 2: 43f, 2. Cooked baby pig inside the walk-in refrigerator: 43f, 3. Sliced tomatoes inside the 2DWR/1DR refrigerator@fry station 1: 43f, 4. Jalapeno hard boiled eggs inside the 2DWR/2DR refrigerator@salad: 52f.
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. DISCUSSED WITH MANAGER. MANAGER SHALL INCORPORATE MORE FREQUENT TEMPERATURE CHECKS ALONG THE LINES WHERE HEAT IS EXCESSIVE AND TAKE CORRECTIVE ACTIONS TO BRING FOOD TEMPERATURES BACK DOWN BELOW 41F. MANAGER WILL DISCARD FOODS AS NEEDED.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-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 red sanitizer buckets with a concentration of 0ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. DISCUSSED WITH MANAGER. MANAGER WILL SELECT ONE STAFF MEMBER TO SET UP AND CHANGE ALL RED SANITIZER BUCKETS FREQUENTLY TO ENSURE QUATERNARY AMMONIUM SANITIZER IS ALWAYS AT THE REQUIRED CONCENTRATION OF 200-400PPM PER MANUFACTURER'S SPECIFICATIONS ON THE CHEMICAL LABEL.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at the following hand sinks: 1. Bar hand sink(s), 2. Hand sink at fry station number 1.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. DISCUSSED WITH MANAGER. MANAGER WILL SELECT AN EMPLOYEE TO ENSURE ALL HAND SINKS ARE PROPERLY SUPPLIED WITH SOAP AND PAPER TOWELS.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at the hand sink located next to the walk-in refrigerator.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. DISCUSSED WITH MANAGER. MANAGER WILL SELECT A STAFF MEMBER TO ENSURE ALL HAND SINKS THROUGHOUT THE FACILTY ARE PROPERLY SUPPLIED WITH SOAP AND PAPER TOWELS AT ALL TIMES.
- Handwashing Signage at Handwashing Facilities Required
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at the hand sink located at fry station number 1.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. DISCUSSED WITH MANAGER. MANAGER WILL PROVIDE A NEW HAND WASHING SIGN.
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11/13/2015 | Routine | |
The purpose of this visit was to conduct a follow up inspection to verify the walk in was holding PHF/TCS food at 41F or below. Presently it is holding PHF/TCS food at 41F or below.
Please email me invoices for the repair of the Jade 2 drawer refrigerators. Additionally email me the updated menu containing the complete consumer advisory and the parasite destruction information for salmon within 2 weeks.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
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).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: Consumer Advisory, Reminder Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without a reminder statement:Pickled oysters, eggs any style missing the asterisks
Correction: The Consumer Advisory shall include a reminder statement that includes asterisking (*) the animal-derived foods requiring disclosure to a footnote that states one of the following: 1) "Regarding the safety of these items, written information is available upon request", or 2) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness", or 3) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions".
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06/02/2015 | Follow-up | |
The purpose of this visit was to conduct a routine inspection. A follow up to verify the cold holding capability of the 2 Jade prep refrigerator and the walk in will be conducted on or about June 2, 2015.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
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).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 items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed greek yoghurt at 47F, hardboiled shell removed eggs at 47F on the garde manger prep top
Correction: mayonnaise (pasteurized egg) at 70F on the prep top
- Critical: Consumer Advisory, Reminder Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without a reminder statement:Pickled oysters, eggs any style missing the asterisks
Correction: The Consumer Advisory shall include a reminder statement that includes asterisking (*) the animal-derived foods requiring disclosure to a footnote that states one of the following: 1) "Regarding the safety of these items, written information is available upon request", or 2) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness", or 3) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions".
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: walk in refrigerator at 44F, Jade 2 drawer prep refrigerators at
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
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06/01/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection. Maintain time records for butter as discussed. Provide consumer advisory on menu for salmon within 30 days.
Thank you for your time today. If you have any questions, please feel free to call (703) 246-2444.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food items: butter.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. DISCUSSED WITH EMPLOYEES. LABELS PROVIDED.
- 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 items that may be served raw and/or undercooked: 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.
- Controlling Pests by Routine Inspection of Premises
Observation: Observed drain flies by mop sink and 3-vat sink area.
Correction: Insects, rodents and pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of insects, rodents and pests on the premises.
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10/17/2014 | Routine | |
- 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:blue cheese- 63F , diced tomatoes 63 at salad station
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.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-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 sanitizing basin of the 3 vat sink with a concentration of 0 ppm total quaternary ammonium compound. Sanitizer container was empty
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. Empty container of sanitizer replaced with full container
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06/11/2014 | Risk Factor | |
This visit was conducted to do a Pre opening inspection.
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 obtained. A routine inspection will be conducted in approximately 30 days. No equipment additions/changes/replacement are allowed without Health Department approval.
No violation noted during this evaluation. | 05/15/2014 | Pre-Opening | |
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