Today a Follow Up inspection was conducted to assess compliance with items noted in previous inspection. It was observed that the door of the 1 DR ,2 Drawer prep top refrigerator has still not been repaired and therefore potentially hazardous food items placed in it were above 41F. Facility manager has been asked to not use this portion of the unit to store potentially hazardous foods such as chicken and fish unless he can keep items on ice and retain their temperatures at 41F or below. Top portion of unit is able to keep food at 41F or below. Email receipt of repair in 15 days, this will be verified at the following inspection.
QUESTIONS: Please call 703-246-2444
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: OBSERVED RAW CHICKEN AT 48F AND RAW BEEF AT 49 F IN THE BOTTOM DRAWER PORTION OF THE 1 DR, 2 DRAWER SAUTEE UNIT. DOOR OF BOTTOM DRAWER IS NOT CLOSING WITH A TIGHT SEAL AND NEEDS TO BE REPAIRED
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. MANAGER HAS BEEN ASKED TO REPAIR UNIT AND SEND ME THE RECEIPT WITHIN 15 DAYS, THIS WILL BE VERIFIED AT NEXT INSPECTION. THIS PORTION OF THE UNIT IS NOT TO BE USED TO STORE PHF UNLESS PLACING IT IN CONTAINERS OF ICE. ICE WAS PLACED UNDER THE CONTAINERS OF MEAT.
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01/06/2016 | Follow-up | |
A RISK FACTOR inspection was conducted today at your establishment. Thank you for accompanying me during this inspection as your participation allows me to verify processes at your facility that requires further clarification.
NOTE: At this inspection further time was taken to discuss the following items with the managers 1) Routine monitoring of the dish machine and equipments to ensure that they are functioning properly 2) Process to obtain Food Manager card from ORS Interactive . A follow up inspection on or around the date noted above will be conducted to ensure compliance with items noted in this inspection, keep a copy of all repair invoices ready for review by Health Department at this follow up inspection.
QUESTIONS: Please call 703-246-2444
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:OBSERVED RAW SALMON AT 52 F, RAW CHICKEN AT 51 F AND RAW SCALLOPS AT 47 F IN THE 1 DR 2DRAWER PREP REFRIGERATOR@SAUTEE STATION.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. THESE FOOD ITEMS WERE MOVED TO WALK IN FREEZER AND PLACED ON ICE. UNIT NOT TO BE USED TO STORE POTENTIALLY HAZARDOUS FOODS TILL REPAIRED. REPAIR NEEDS TO BE COMPLETED IN 7 DAYS FROM INSPECTION DATE AND WILL BE VERIFIED AT FOLLOW UP INSPECTION.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
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 MAIN KITCHEN AND BAR AREA HAD A CONCNETRATION OF 0 PPM WHEN TESTED WITH CHLORINE TEST STRIP.
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.THE DISH MACHINE IN THE BAR WAS REPAIRED DURING INSPECTION , TECHNICIAN TO REPAIR THE AUTOCHLOR MACHINE IN THE BAR AREA. FACILITY HAS BEEN ASKED NOT TO USE THE MACHINE FOR SANITIZING TILL IT HAS BEEN REPAIRED. PLEASE RETAIN REPAIR INVOICES, MACHINE AND INVOICES WILL BE CHECKED AT FOLLOW UP VISIT. DO NOT USE BAR GLASS MACHINE TILL IT HAS BEEN REPAIRED.
- 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: OBSERVED THAT PLATES AND OTHER UTENSILS ARE BEING WASHED IN THE AUTO CHLOR MACHINE IN THE KITCHEN AND GLASSES AT THE DISH MACHINE IN THE BAR AREA. BOTH DISH MACHINES TESTED 0 PPM OF CHLORINE WHEN TESTED WITH CHLORINE TEST STRIP.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. THE DISH MACHINE IN THE BAR WAS REPAIRED DURING INSPECTION , TECHNICIAN TO REPAIR THE AUTOCHLOR MACHINE IN THE BAR AREA. FACILITY HAS BEEN ASKED NOT TO USE THE MACHINE FOR SANITIZING TILL IT HAS BEEN REPAIRED. WILL BE CHECKED AT FOLLOW UP VISIT.
- Certified Food Manager/Certificate Process (repeated violation)
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. OBSERVED THAT CERTFIED FOOD MANAGER HAD A SERVESAFE CERTIFICATE AND DID NOT POSSESS A FOOD MANAGER CARD FROM ORS INTERACTIVE.
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. DISCUSSED WITH MANAGER AND PROVIDED INFOMRATION HAND OUT. CARD TO BE OBTAINED AND AVAILABLE FOR REVIEW AT FOLLOW UP INSPECTION.
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12/09/2015 | Risk Factor | |
A ROUTINE INSPECTION of your facility was conducted today. Thank you for accompanying me during this visit as your participation allows me to clarify processes at your facility that require further assessment.
NOTE: At this inspection further time was taken to discuss the following with the manager 1) Employee Health Guidelines and review and documentation of this with all staff 2) Parasite Destruction letter for Salmon and 3) Regular cleaning of the ice bins.
Questions: Call 703-246-2444
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: OBSERVED ICE SCOOP STOREDWITH HANDLE IN CONTACT WITH THE ICE IN KITCHEN ICE BIN AND AT THE BAR DISH MACHINE.
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, ICE SCOOPS WERE MOVED TO THE SCOOP HOLDER.
- Fish Served Raw RTE / Records Creation & Retention of Freezing For Parasite Destruction
Observation: No records of freezing for parasite destruction are maintained for the following raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form: OBSERVED NO PARASITE DESTRUCTION LETTER COULD BE PROVIDED FOR THE COOKED TO ORDER SALMON ITEMS ON THE MENU
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records for the frozen fish at the food establishment for 90 calendar days beyond the time of service or sale to a consumer. If the fish are frozen by a supplier, a letter the fish supplier stipulating that the fish is frozen as required shall be provided. DISCUSSED WITH MANAGER TO OBTAIN PARASITE DESTUCTION LETTER FROM SUPPLIER FOR SALMON. IF SUPPLIER INDICATES FISH IS FARM RAISED PROVIDE LETTER TO CONFIRM THIS. THIS LETTER NEEDS TO BE OBTAINED AND FAXED TO 703-653-9448 ATTN A 2 INSPECTOR WITHIN 30 DAYS.
- Mechanical Warewash Machine, Operated per Manufacturer's Instructions
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. OBSERVED THAT THE CHLORINE LEVELS IN THE AUTOCHOLOR GLASS DISH MACHINE IN THE BAR AREA WAS AT 0PPM WHEN TESTED WITH A BLEACH TEST STRIP .
Correction: A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions. DISCUSSED WITH MANAGER, MACHINE TO BE REPAIRED IN 10 DAYS AND INVOICE OF REPAIR TO BE FAXED TO ME IN 10 BUSINESS DAYS. DO NOT USE THE MACHINE TILL IT HAS BEEN REPAIRED.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site)
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. OBSERVED BLACKISH SEDIMENTS AND DIRT ALONG THE INSIDE OF THE DISH MACHINE.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold. DISCUSSED WITH MANAGER, ICE MACHINE TO BE CLEANED IMMEDITATELY TODAY AND CLEANED ON A REGULAR BASIS
- 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.OBSERVED THAT THE CFM HAD A SERVESAFE CERTIFICATE BUT DID NOT POSSESS THE FOOD MANAGER CARD FROM ORS INTERACTIVE.
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. OBTAIN AND FAX A COPY OF THE CARD FROM ORS INTERACTIVE TO THE ABOVE FAX NUMBER ATTN A2 INSPECTOR IN 10 DAYS.
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06/18/2015 | Routine | |
The purpose of this visit was to perform a risk factor assessment.
Please email me the parasite destruction information on the trout by December 31, 2014. Additionally discussed using Time as a Public Health Control for the butter.
- 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:trout
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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed butter at 68F on the salad prep top, half and half at 58F at the drink station
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.DISCARDED
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12/11/2014 | Risk Factor | |
- Critical: No Bare Hand Contact with RTE Foods (corrected on site) (repeated violation)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: Pita - DISCARDED
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.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:Observed scoop store in 64F water - WATER DISCARDED
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.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: Observed fried chicken thighs cooling for over 16 hours in the walk in observed at 47F, 47F, 46F - DISCARDED
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item was found hot holding at improper temperatures using a calibrated food temperature measuring device:Observed cheese sauce at 125F in a water bath on the cooktop - REHEATED, butter at 83F in a metal pan adjacent to the fryers - DISCARDED
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed tzatziki at 45F, caramelized onions at 54F on the Turbo Air 2 drawer/1 door prep fry refrigerator - TZATZIKI PUT IN WALK IN TO COOL, ONIONS DISCARDED,sliced cheddar at 51F in the Turbo Air 2 drawer/1 door fry prep refrigerator - DISCARDED shredded cheddar cheese at 49F on the Turbo Air 4 drawer/1 door prep refrigerator - PUT IN WALK IN TO COOL
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: 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:ATF Breakfast burger - brunch menu, eggs cooked to order brunch buffet menu
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".
- Sanitizing Solution Test Kit Accurate & Used
Observation: Observed a sanitizer test strips with the color comparison chart missing.
Correction: The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
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04/14/2014 | Routine | |
Today’s inspection was to conduct a Risk Factor Assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates Last Sold or Served (corrected on site)
Observation: The tags for the molluscan shellfish are not being retained for 90 days.Observed mussels without shellfish tag present and tag unable to be located - DISCARDED
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 date when the last shellstock from the container is sold or served 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 the last shellstock from a container 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
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: salt on french fries, sandwich buns, cooked potatoes - DISCARDED
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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed cooked mushroom at 48F on the Turbo Air 2 drawer/1 door saute prep top, sliced tomatoes at 44F, pulled pork at 44F on the Turbo Air 2 drawer/1 door fry prep top - PUT IN WALK IN TO COOL
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: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: 3 knives on a magnetic knife holder - WASHED, RINSED AND SANITIZED
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
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10/01/2013 | Risk Factor | |
The purpose of today’s visit was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
Additional food temperatures:
Cooked salmon (45min), cooked chicken (45min) - cooling on a speed rack in the kitchen: 86F, 77F
Milk - Vissani prep refrigerator: 46F
Anchovies and garlic in oil (cooling 1 hr in ice) - 93F
Please fax to my attention or email to me the invoice for the repair of the prep refrigerators by May 24, 2013.
FOR MORE INFORMATION:
Inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Hot water heater: Takagi T-M199 (2) which uses 199,000 BTUs to produce 494 GPH of water at a 100F rise.
Dishmachine: ES 2000, Ecolab - both chlorine
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food items that are not easily identified by appearance were observed without a label:Cooking oils
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier (corrected on site)
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: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item was found hot holding at improper temperatures using a calibrated food temperature measuring device:Observed caramelized onions at 105F - PUT BACK ON THE COOKTOP TO REHEAT
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed crabcake at 44F, buffalo chicken at 48F, raw salmon at 46F in the Turbo Air saute prep refrigerator, halved hardboiled egg at 44F, shredded mozzarella cheese at 50F in the Turbo Air fry prep refrigerator, crumbled blue cheese at 44F on the Turbo Air salad prep top, milk at 46F in the Vissani glass door counter top prep refrigerator - ALL PRODUCTS WERE PUT INTO THE WALK IN TO COOL
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.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth:Observed wiping towels under cutting boards
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.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment:Turbo Air 2 drawer/1 door prep refrigerator - fry, Vissani
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 / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°: Turbo Air 2 drawer/1 door prep refrigerator - saute
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.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site) (repeated violation)
Observation: When tested, the low temperature, chemical sanitizing bar warewashing machine was 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.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (repeated violation)
Observation: Surfaces of ice bins and enclosed components of equipment are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- 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: Glasses
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (repeated violation)
Observation: Water from the handwashing sink at the women's restroom was measured at a temperature less than 100°F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
- 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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05/21/2013 | Routine | |
The purpose of this visit was to conduct a routine inspection.
EHS recommended that gloves are used while wrapping silverware.
Manager will fax a copy of report by December 17, 2012
Water heater: Takagi FM199 199,000 BTU
Dishmachine: Ecolab Chlorine
Bar Dishmachine: Jackson Omega 5 Chlorine
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours, chicken soup cooling for 2 hours in the prep sink observed at 98°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria.
- 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
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.
- Food Temp Meas Device with Small-Diameter Probe, when Required (corrected on site)
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.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged): gaskets on Turbo Air 2drawer/1dr prep unit and walk-in cooler
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: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site) (repeated violation)
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 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.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (repeated violation)
Observation: Surfaces of ice bins and enclosed components of equipment are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (corrected on site)
Observation: Water from the handwashing sinks in the womens restroom were measured at a temperature less than 100°F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
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12/06/2012 | Routine | |
Restaurant representatives - add corrected or new information about American Tap Room, 1811 Library Street, Reston, VA 20190 »