Please ensure that all food employees are properly trained in food safety practices and are using a Food Thermometer to monitor all cooking temperatures of seafood, beef, chicken, and cooling of soups as discussed.
NOTE: New Menu observed today with removal of several food items from previous menu. No Consumer Advisory needed as all food items are thoroughly cooked.
- Duties / Monitor Cook Temperatures of PHF(TCS)
Observation: Employees are not aware of or are not monitoring the cook temperatures of potentially hazardous food.
Correction: The Person in Charge or certified food manager shall be designating employees to monitor the cooking and reheating temperatures of potentially hazardous foods. The employees shall be trained in using a calibrated food thermometer to ensure the following foods are cooked and reheated as required: 1) Poultry, turkey, duck, and stuffed foods: cooked to an internal temperature of 165°F for 15 seconds, 2) Beef and eggs for hot holding: cooked to an internal temperature of 155°F for at least 15 seconds, 3) Pork, seafood, plant foods for hot holding, and eggs for immediate service: cooked to an internal temperature of 145°F for at least 15 seconds, 4) Prepared and subsequently cooled foods reheated for hot holding to an internal temperature of 165°F for at least 15 seconds, and 5) Commercially processed foods reheated for hot holding to an internal temperature of 135°F for at least 15 seconds.
- 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: OBSERVED RAW BEEF STORED ABOVE RAW SQUID AND PRE-COOKED MUSSLES IN TRUE 2DR PREP COOLER (COOKLINE)
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). FOOD ITEMS REARRANGED.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: OBSERVED RAW BEEF STORED OVER RAW SQUID AND PRE-COOKED MUSSLES WITHOUT COVER IN TRUE 2DR PREP (COOKLINE)
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. FOOD ITEMS COVERED.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. OBSERVED CONTAINERS OF DRY STORAGE FOOD ITEMS (SUGAR, FLOUR, ETC.) STORED ON FLOOR AT PREP AREA.
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: 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 item(s): RICE IN RICE WARMER 124F (ONLY KEPT FOR 4 HOURS)
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. EHS EXPLAINED PROPER LOGGING PROCEDURES.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- Critical: Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: SLICER, DRY STORAGE FOOD ITEM CONTAINERS (SALT, SUGAR, FLOUR, ETC.)
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. ICE MACHINE IN NEED OF CLEANING.
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.
- Storage of Clean Equipment, Utensils & Linens to Protect from Contamination
Observation: Observed that clean METAL POTS AND DISHWARE were stored in an manner that exposed the item(s) to contamination. OBSERVED CLEAN POTS AND DISHWARE STORED ON FLOOR BEHIND COOKLINE EQUIPMENT EXPOSED TO FOOD DEBRIS AND GREASE.
Correction: Store clean equipment, utensils, and linens in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the FLOORS in the COOKLINE is in need of cleaning. OBSERVED HEAVY ACCUMULATION OF GREASE DEPOSITS IN CORNER BY UNUSED STOVER BURNER BY FRYER AT COOKLINE.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
|
11/16/2015 | Routine | |
Please remember to keep all clean dishes off floor.
**Please continue to write Time Label for Rice in Rice Warmer. Please remember that rice must be used or discarded within a maximum of 4 hours.
Remember to Monitor all Cooling temperatures for Broth Soups before placing in WIC as discussed.
- Duties / Monitor Cooling Procedures of PHF(TCS)
Observation: Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
Correction: The Person in Charge or certified food manager shall be monitoring the methods used to cool down large batches of hot foods. The foods shall be cooled rapidly using adequate methods and approved temperatures and times to prevent growth of vegetative bacteria, toxin formation, and/or germination of spores. PLEASE MONITOR COOLING TIME AND TEMPERATURES AS DISCUSSED.
- 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: SLICED HOT DOG 53F, SAUSAGE MIX 58F, SHREDDED CHEESE 56F - IN 4DRAWER REF (COOKLINE)
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. FOOD ITEMS DISCARDED.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. ICE BIN OBSERVED WITH MOLD AND IN NEED OF CLEANING.
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.
|
06/10/2015 | Risk Factor | |
Discussed Complaint with CFM, aware of complaint. Complaint alleges experiencing FBI symptoms 30 min after eating fried pork cutlet, white rice, french fries and stir fry consisting of lettuce, cabbage, vegetables, sausage and fried egg.
All pork is received frozen from supplier and stored in freezer until ready to be used day of. Pork cutlet is stored in small amounts in Upright refrigerator and is fried in fryer to be served right away. Pork is then cut in smaller pieces by food employees. Per CFM, food employees can visually see if pork is fully cooked or not while slicing in pieces. EHS advised to take temperatures of pork after removed from fryer before cutting to ensure proper full cooking. All vegetables are washed in prep sink and are sauteed at cookline, no fresh vegetables are served. Fried egg is fully cooked, no runny yolks are served. All dishes are washed and sanitized in dish machine. Per CFM, no food employees have been reported sick within past 3 months.
No violations found during discussion with CFM and inspection of facility. At this time, the complaint is not confirmed.
No violation noted during this evaluation. | 02/27/2015 | Complaint | |
CFM has agreed to use TIME as a Public Health Control for Rice in rice warmer. Timer will be used for rice and discarded after 4 hours maximum.
Please send copy of new menu to Health Department once available.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: OBSERVED PLASTIC CONTAINERS USED AS SCOOPS FOR FLOUR, SUGAR IN DRY STORAGE CONTAINERS.
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. PLEASE OBTAIN SCOOPS WITH HANDLES FOR DRY FOODS.
|
12/03/2014 | Routine | |
The purpose of this visit is to conduct a risk factor assessment. The restaurant is currently not preparing food or maintaining food on site as it is redesigning the dining room.
If the menu changes please contact me prior to printing the menu.
Remove damaged dishware from the kitchen.
Dishmachine: chemical.
No violation noted during this evaluation. | 06/26/2014 | Risk Factor | |
In discussion with the owner, there will not be any items on the menu served less than well done. There are items which are currently marked with the consumer advisory. They are not, however, being served less than well done. Remove the consumer advisory if it does not apply. A new menu is under design. Use the consumer advisory only for those items which will be served raw or undercooked to the customer. Fax or email a copy of the new menu to the Health Department within 60 days.
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within ten (10) days but no later than the time of your first routine inspection (approximately 30 days). Equipment additions/replacement/changes are not allowed without Health Department approval.**
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
Water heater: State SBD 100199NE
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: ALL prep refrigerators (4).
Correction: Provide a thermometer in each refrigeration unit. 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.
- Warewash Machine/ Data Plate/Present/Info/Water Temps/Conveyor Speed
Observation: There is no data plate on the warewashing machine.
Correction: A warewashing machine shall be provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operation specifications including, as applicable, the: 1) temperatures required for washing, rinsing, and sanitizing, 2) pressure required for the fresh water sanitizing rinse, and 3) conveyor speed for conveyor machines or cycle time for stationary rack machines, 4) chemical sanitizing strength.
- Equipment / Good Repair / Components / Gaskets
Observation: There are not stoppers for each sink of the 3 vat sink.
Correction: Provide a stopper for each sink of the 3 vat sink.
- Ambient Air or Water Temp Meas Dev or PSI Gauge in Good Repair & Accurate
Observation: The water temperature gauge on the ADS dishwasher is not in good repair and/ or not accurate in the range of use. Water temperature was measured at 129F - gauge read 118F and did not move during operatio.
Correction: Replace or repair the temperature gauge on the dishwasher. Water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: top shelf of all prep units above the prep line.
Correction: Clean the listed items. Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment: Oster microwave oven.
Correction: Remove the Oster microwave oven at the bar. Food equipment must be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program such as NSF or ETL.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
- Plumbing / Maintained in Good Repair
Observation: The handsink at the dishwash area is detached from the wall.
Correction: Re-attach the sink to the wall and caulk between the sink and the wall.A plumbing system shall be maintained in good repair.
- Physical Facilities Good Repair
Observation: The following is in need of repair: floor of walkin freezer is buckling along the seams.
Correction: Secure the floor panels to make the floor smooth and easily cleanable. Repair must be completed within 60 days.
- Ventilation Systems, Shall Be Clean
Observation: The hood system has not been professionally cleaned within the last six months.
Correction: Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination. Fax or email a copy of the receipt for the hood cleaning to the health department within 7 days.
|
05/19/2014 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Ara Restaurant, 7137-D Little River Turnpike, Annandale, VA 22003 »