- 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: shredded cheese 54F cold well across grill. milk 46F--server refrigerator. Shredded cheese 54F--1DR 4 drawer (broiler) refg top. Diced tomatoes 50F and 48F--4 drawer prep top saute stn. Diced cherry tomatoes 46F--cold well salad station. half & half 45F-2 dr display @ bar
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. Note: Put all items inside the refrigerator. half & half bottle at bar was taken to walk-in and new bottle was taken out.
- Plumbing / Maintained in Good Repair (corrected on site)
Observation: The sink basin at the handsink, preparation line near walk-in refrigerataor, is not draining.
Correction: A plumbing system shall be maintained in good repair. Note: Employee removed debris from drain and fixed it.
|
03/25/2016 | Routine | |
- 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: Observed 2 employees putting butter on burger bread with bare hands. Observed server cutting bread with bare hands. Observed cooking staff handling/cutting rosemary with bare hands (used for garnishing). Observed manager bare handling potatoes on salad station.
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. Note: Washed rosemary and discarded all the other items.
- 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: diced tomatoes 55F, cooked asparagus 51F and 45F, tomato conserva 51F-prep top--Gluten free pasta-51F--4drawer saute. Sliced cheese 50F-prep top 1 dr 4 drawer grill stn. Milk 45F--Traulsen 1/1 server bar area. Half & half 45F--display refg bar.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Note: Put everything inside the refrigerator.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine at bar was observed with a sanitizing rinse concentration of less than 0 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. Note: The manager replaced the sanitizer container.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: Observed a washed plate on rack with food debris on it.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.Note: Discussed with the manager about proper handwashing for employees at the dish washing area and also mentioned rinsing the plates properly before washing in the machine.
- 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: All utensils washed in dish machine.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. Note: Fixed the machine temporarily by attaching chlorine sanitizer insted of using heat for sanitizing.
- 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. Note: Connected chlorine sanitizer instead of rinse aid.
|
08/21/2015 | Risk Factor | |
CFM: Louise R. Hoy F-114007, Exp date: July 8, 2019
Note: Reviewed parasite destruction/farm raised letter for Salmon. The letter was dated 2012, recommend the manager to get an updated letter from supplier every year.
(Time reflects inspection time only)
- 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: Tuna (while searing ahi tuna).
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: 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: pulled pork 123F--Alto sham HH cabinet
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. Note: Reheat
- 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: garlic butter 80F--grill
Correction: sour cream 48F, sliced provolone 45F--cold well--saute station. goat cheese 48F --3DR salad prep top.
- 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: several prep refrigerators at cookline
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.
- Handwashing Signage at Handwashing Facilities Required (repeated violation)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at handwashing sink near dish machine.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
|
02/09/2015 | Routine | |
- 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, 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. OBSERVED MULITPLE FOOD SERVICE WORKERS PUTTING ON NEW GLOVES WITHOUT WASHING 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. ORAL & WRITTEN INFO. PROVIDED.
- 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: MULTIPLE FOOD SERVICE WORKERS WERE PREPARING LEMONS WITHOUT GLOVES..
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. ORAL & WRITTEN INFO. PROVIDED.
|
07/11/2014 | Risk Factor | |
Time as a Public Health Control Procedure Agreement discussed a signed and now in file for items on counter top coolers that fit the protocol for its 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: Cooked peppers in sauce 52F & Butter 48F @ #5 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.
|
01/07/2014 | 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: Cut tomatoes 62F & cooked squash 57F @ #5a top, Oysters 43F @ #7a, Corn off cobb 45F, & Cut tomatoes 44F @ #9 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. Removed secondary containers and/or moved to other refrigerators. Recommed checking and adjusting doors/drawers for air leaks and dropping temps to correct long term.
- Critical: Consumer Advisory, Reminder Provided (corrected on site)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without a reminder statement: SMOKED SALMON, GRILLED TUNA, ETC.. ASKED TO PROVIDE WRITTEN WARNING AS MENU SAYS. EVEN THERE IS NO SPECIFIED TIME IN CODE, IT IS ONLY REASONABLE TO EXPECT A SHORT TIME.
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". WASH PROVIDED AFTER 18 MINUTES AND PRINTING.
- 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 1st. 2 checked wash clothe buckets with a concentration of ~50 ppm 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.
- 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. ADJUSTED.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (corrected on site)
Observation: Water from the handwashing sink at 3 COMPARTMENT SINK/FOOD PREP AREA was measured at a temperature less than 100°F. 67F.
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 Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located at the DISH WASHER & MEAT WALK-IN COOLER WERE 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.
|
10/21/2013 | Risk Factor | |
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the MEAT WALKIN COOLER AND 2 OF 3 AT BAR is 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.
- 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. MOST HAND WASH SINKS AND RESTROOMS
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. EXAMPLES PROVIDED
|
05/21/2013 | Routine | |
Restaurant representatives - add corrected or new information about Artie's, 3260 Old Lee Hwy, Fairfax, VA 22030 »