Today I conducted a follow up inspection to ensure substantial compliance with the regulations. Please email me a copy of the Parasite Destruction information within 10 business days. If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The salmon served partially cooked was 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. EMAIL 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.
|
11/03/2015 | Follow-up | |
Today I conducted a routine inspection and discussed with the certified food manager the following:
1. Management shall contact their seafood supplier and have the Parasite Destruction letter for salmon available during the follow up inspection.
2. Management should monitor the storage of all foods inside refrigerators and freezers to prevent cross contamination.
A follow up inspection will be conducted on or around Tuesday, 11/3/2015. If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: Food employee(s) failed to wash his or her hands before putting on gloves, engaging in food preparation, 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 SHALL BE RETRAINING STAFF TO PROPERLY WASH THEIR HANDS IN HAND SINKS AND MONITORING WHEN THEY WASH THEIR HANDS.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The salmon served partially cooked was 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. EMAIL 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: 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: 1. Cooked pasta found stored inside a refrigerator at 96f and cooling for more than 3 hours.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria. DISCUSSED WITH MANAGER. MANAGER SHALL TRAIN STAFF ON PROPER COOLING TIMES AND TEMPERATURES IN ADDITION TO PROPER COOLING METHODS.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: 1. Observed a covered, deep container of cooked pasta inside a refrigerator.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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: 1. Stainless steel pan containing raw chicken. Observed a staff member wash the pan and lid but not sanitize it before stacking into a dish rack with other equipment and utensils.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. DISCUSSED WITH MANAGER. MANAGER SHALL TRAIN STAFF TO PROPERLY SET UP THE 3-VAT SINK FROM RIGHT TO LEFT TO WASH, RINSE AND SANITIZE. WASH IN HOT, SOAPY WATER. RINSE IN HOT, CLEAN WATER. SANITIZE IN 75F WATER WITH QUATERNARY AMMONIUM TABLETS AT A CONCENTRATION OF 200PPM. MANAGER SHALL HAVE STAFF REWASH AND SANITIZE THE EQUIPMENT AND UTENSILS STORED IN THE DISH RACK.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. 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 closure of the establishment. DISCUSSED WITH MANAGER. MANAGER IS HAVING MORE STAFF CERTIFIED.
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsink at the bar being used for "dumping" of drinks. Observed a collander in the hand sink used to catch straws and ice.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. DISCUSSED WITH MANAGER. MANAGER SHALL TRAIN STAFF TO USE HAND SINKS FOR HAND WASHING PURPOSES ONLY.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the kitchen hand sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. DISCUSSED WITH MANAGER. MANAGER SHALL ENSURE ALL HAND SINKS HAVE PAPER TOWELS.
|
10/22/2015 | Routine | |
- Wiping Cloths/Use Limitation/Wet Towel Storage
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.
- 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: CHILI 44F & TOMATOES 45F @ #3
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. DISCARDED ALL PHF NOT PUT IN THIS UNIT LESS THAN 4 HOURS AGO AND WILL USE AN OTHER REFRIGERATOR UNIT.
- 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: REFRIGERATION #3 - 44F
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. Do not store any potentially hazardous food in the refrigeration unit until after it has been fixed. ONCE REPAIRED
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit(s) are (missing, damaged): #2
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: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (corrected on site)
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.
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. AFTER 3 TRIES IT TURNED BLACK. MAYBE TIME FOR A CHECK-UP.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the (both) being used for food preparation.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. ORAL & WRITTEN INFO. PROVIDED
- Physical Facilities Good Repair
Observation: Observed that the physical structure is not maintained in good repair. Mens room toilet paper holder is missing, one of 2 lights is out and the exhaust fan does not operate.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
|
06/30/2015 | Routine | |
Bar Dish Washing Machine passed Thermolabel test.
Sanitizer: Quaternary Ammonia for 3-Vat sink > 200 ppm. NO TEST STRIPS FOR QUATERNARY AMMONIA
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located next to the 3-Vat Sink was blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Employee removed utensils and colander from sink.
|
10/31/2014 | Risk Factor | |
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands after removing one of two gloves used to handle raw hamburger and then handle a hamburger bun.
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 WHEN AND WHERE TO WASH HANDS WITH CFM
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in the 3-vat sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- 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 sliced provolone at 53F on the Delfield prep top
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. CFM MOVED TO TRUE GLASS DOOR REFRIGERATOR
- 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 that may be served raw and/or undercooked:Hamburgers
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.
- 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:Delfield 2 door prep refrigerator, True glass door refrigerator
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.
- 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.
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonia test kit.
- Wall / Ceiling Covering / Nonabsorbent & Cleanable
Observation: Observed ceiling tiles in the food prep area, restrooms and behind the bar are not nonabsorbent, smooth and easily cleanable.
Correction: Replaced the ceiling tiles with nonabsorbent, smooth easily cleanable ceiling tiles in the food prep area, restrooms and behind the bar.
|
07/09/2014 | Routine | |
The purpose of this visit was to perform a risk factor assessment
No violation noted during this evaluation. | 12/13/2013 | Risk Factor | |
The purpose of this visit was to perform a routine food safety inspection
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH (Chlorine) test kit for general sanitizing including wiping cloths (recommended concentration 50-100ppm), and a QUATERNARY AMMONIA test kit, currently in use in the 3-vat sink for sanitizing dishes and utensils.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit is damaged): Delfield 2DR prep 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. REPLACE DAMAGED DOOR GASKET.
- 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. EHS PROVIDED ENGLISH/SPANISH SIGNAGE, POSTED BY PERSON IN CHARGE.
|
06/28/2013 | Routine | |
Restaurant representatives - add corrected or new information about Art's Tavern, 2190-E Pimmit Dr, Falls Church, VA 22043 »