This visit was made to follow up to the risk control plan being implemented for cooling. The establishment has been keeping cooling logs for the past month as part of a risk control plan that was implemented after a routine food safety evaluation conducted on December 9 2015.
The establishment has been doing a good job of recording the temperatures of the foods it has been cooling and faxing them to the Alexandria Health Department each week. Corrective actions are being taken when the temperature of the food is not at or below 70°F after two hours. Thank you for taking these actions and actively monitoring the cooling process.
- Critical: Employee Health Policy Requirements (repeated violation)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because a food employee could not correctly identify the foodborne illness symptoms nor the reportable diseases.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, Nontyphoidal Salmonella, E. coli, or Shigella)
- Critical: Backflow Prevention, Device / When Required (repeated violation)
Observation: The backflow prevention device installed on the mop sink in the downstairs mop sink/garbage area, is not sufficient for the purposes it is being used for. A spray nozzle and hose is attached to this faucet and is used multiple times a day.
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by installing an approved backflow prevention device as specified under 5-202.14. Please install an appropriate backflow prevention device for this faucet for its intended use.
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01/28/2016 | Follow-up | |
This visit was made to follow up to the routine food safety evaluation conducted on December 9, 2015. Please note the following issues:
1. Cooling logs are being kept by the establishment as part of the risk control plan but are not recording the complete cooling of food to 41°F. Please continue to keep the cooling logs but record the time and temperatures of the food until the food reaches 41°F or below. Foods do not need to be placed in an ice bath immediately after cooking. You can allow them to cool on the counter as long as the ice bath is started before the temperature of the food reaches 135°F.
Please fax the cooling logs to the Alexandria Health Department at (703) 746 4919. A follow up visit will be conducted in approximately two weeks to confirm. Thank you
- Critical: Employee Health Policy Requirements (repeated violation)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because a food employee could not correctly identify the foodborne illness symptoms nor the reportable diseases.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, Nontyphoidal Salmonella, E. coli, or Shigella)
- Critical: Backflow Prevention, Device / When Required (repeated violation)
Observation: The backflow prevention device installed on the mop sink in the downstairs mop sink/garbage area, is not sufficient for the purposes it is being used for. A spray nozzle and hose is attached to this faucet and is used multiple times a day.
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by installing an approved backflow prevention device as specified under 5-202.14. Please install an appropriate backflow prevention device for this faucet for its intended use.
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12/31/2015 | Follow-up | |
This visit was made to conduct a training and a routine food safety evaluation. The Person in Charge was very helpful during the visit. The following issues require attention:
1. - Time/temperature control for safety foods (TCS) shall be properly cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Cool TCS using the following methods:
a. placing foods in shallow pans
b. separating the food into smaller thinner portions
c. using rapid cooling equipment such as a walk-in cooler
d. keep food uncovered until properly cooled to 41 °F
e. using containers that facilitate heat transfer
Discussed proper cooling with the Person in Charge and they will implement a risk control plan. Document provided to Person in Charge on how to monitor cooling of TCS foods and risk control plan documents signed and on file. A follow up visit will be conducted in approximately 2 weeks to follow up with this risk control plan.
2. -Please implement an Employee Health Policy that requires all employees to know the Big 6 foodborne illnesses and all reportable symptoms and Certified Food Managers to know when to restrict or exclude sick employees
- Critical: Employee Health Policy Requirements
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because a food employee could not correctly identify the foodborne illness symptoms nor the reportable diseases.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, Nontyphoidal Salmonella, E. coli, or Shigella)
- 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: food employee used bare hands to places cut lime slice in a beer.
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. Food employee was instructed to use alternative method to dispense fruit slices.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Improper use of wet wiping cloths for the following activity: wet wiping cloth being used underneath cutting board.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration. A rubber mat or shelf lining paper can be used underneath cutting board. Wiping cloth was removed.
- Thawing / Approved Methods (corrected on site)
Observation: Observed improper methods used to thaw frozen fish that was in reduce oxygen packaging.Fish was thawing in walk in refrigerator without bag being cut open.
Correction: Reduced Oxygen Packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (a) Prior to its thawing under refrigeration as specified in (1) of this section
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site) (repeated violation)
Observation: Proper methods are not being used to cooling Time/temperature Control for Safety Foods. Deep containers of shredded chicken and ground beef were in the walk in refrigerator at 102-123°F. Pinto beans were also placed in pans in the walk in at 86°F.
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food. Person in Charge placed shredded chicken and ground beef in ice bath in the 3 compartment sink. Trays of pinto beans were placed in reach in freezer. Temperatures of food items to be checked in 30 minutes. Once temperature is below 70°F, items may be placed in the walk in refrigerator.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: cooked chicken wings on hot hold line were at 115-125°F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above. Chicken wings are to be used within remaining 4 hour window and any remaining wings to be discarded.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: corn salsa, carnitas and hot dogs all at 45°F in drawer under grill. garlic in butter at 80°F on expo line . Red salsa at 42-49°F at downstairs servers station.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Garlic in butter sauce to be discarded. Time as a Public Health Control to be used for this item. Unit temp was turned down in the drawers under the grill. Additional ice to be placed for the red salsa at servers station.
- Critical: Backflow Prevention, Device / When Required
Observation: The backflow prevention device installed on the mop sink in the downstairs mop sink/garbage area, is not sufficient for the purposes it is being used for. A spray nozzle and hose is attached to this faucet and is used multiple times a day.
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by installing an approved backflow prevention device as specified under 5-202.14. Please install an appropriate backflow prevention device for this faucet for its intended use.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: Concentration of bleach sanitizer solution used in sanitizing bucket was measured at above 200 ppm.
Correction: Chemical sanitizers shall be used in accordance with the CFR. High concentrations of sanitizer in excess of the CFR requirements can be harmful because residues of the materials remain. Solution was changed and new concentration was at 50 ppm.
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12/09/2015 | Routine | |
| No violation noted during this evaluation. | 06/17/2015 | Complaint | |
This follow-up was conducted in the office. FPM card and parasite destruction letter were received via email.
No violation noted during this evaluation. | 06/10/2015 | Follow-up | |
This visit was made to conduct a routine inspection. Please note the following items:
1) Provide a copy of your parasite destruction letter (or farm raised and pellet fed letter) for your salmon.
2) Remind employees when cooling not to tightly cover containers until items are completely cooled, and to break batches into smaller containers to help in the cooling process.
3) Use utensils with handles to dispense bull food items (flour, sugar, etc).
4) Provide a copy of your Northern Virginia Food Managers Card via fax (703-746-4919) or email within 10 business days. Failure to do so may result in civil penalties of $100-500.
Staff did an excellent job today. Good food safety knowledge was shown by the GM and staff that were working. Keep up the great work!
- Certified Food Manager: Certificate Process
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia CFM card.
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
- 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: measuring cup without handle stored in flour in between use.
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. (item taken out and a scoop is now being used).
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served or sold in a ready-to-eat form without freezing for parasite destruction is not properly identified as such: salmon.
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form and the fish is raised and fed as specified by Law, a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed shall be obtained by the person in charge and retained in the records for 90 calendar days beyond the time of service or sale to a consumer.
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer. (queso and red salsa were in large containers that were covered, placed in the walk-in cooler and were not cooled completely).
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food. (items taken out of walk-in and placed in ice baths to finish cooling).
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: cooked chicken/117, ground beef/119, texas chili/122. (items were reheated this morning, however the hot hold unit was not turned on).
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above. (Items were reheated).
- Kitchenware and Tableware - Preventing Contamination (corrected on site)
Observation: Cleaned and sanitized utensils are dispensed with the lip-contact or food-contact surface exposed. (bowls on guacamole station and plates under paper towel dispenser at upstairs serve station closest to expo line).
Correction: Cleaned and sanitized utensils shall be dispensed so that contamination of food- and lip-contact surfaces is prevented. (plates relocated, bowls are now being inverted at stations).
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06/03/2015 | Routine | |
This visit was made to conduct a risk assessment. Please note the following items:
1) Store foods based on their cook temperatures. Do not store raw foods above ready-to-eat foods.
2) Correct menu to show disclose the steak and salmon that can be added to salads is offered raw/undercooked. Once done fax or email me a copy of the updated menu.
3) Foods that are not in the cooling process shall remain covered to prevent any contamination.
4) When using Time as a Public Health Control (TPHC) you must mark the food to indicate the time that is 4 hours past the point when the food is removed from temperature control.
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: PIC could not name all the illnesses or symptoms.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, Nontyphoidal Salmonella, E. coli, or Shigella)
- Bare Hand Contact with Non-RTE Foods Minimized to Prevent Contamination (corrected on site)
Observation: Excessive bare hand contact with exposed food that is not in a ready-to-eat form. (Cup with no handles used in corn meal for dispensing)
Correction: Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw shell eggs stored above cheeses in WIC.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- 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: numerous foods are uncovered in WIC on all of the shelves.
Correction: Foods shall remain covered at all times.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: wings/94-104F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above. (Wings reheated to 168F).
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated: all items under TPHC (salsa, dressings, etc).
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours is used as the public health control : 1) the food shall have an initial temperature of 41°F or less if removed from cold holding temperature or, 2) the food shall have an initial temperature of 135°F or above if removed from hot holding temperature control, 3) the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 4) the food shall be cooked and served, served if ready to eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 5) the food if unmarked or marked to exceed a 4 hour limit shall be discarded.
- Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: steak and salmon for the austin chopped salad, bevo salad and caesar salad.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink. (Soap container empty at hand sink in warewashing area).
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. (missing at downstairs sink next to ice machine).
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. (PIC provided paper towels).
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12/03/2014 | Risk Factor | |
This visit was made to conduct a risk factor assessment.
-Observed excellent cooling procedures in the walk-in cooler. At the time of the inspection observed food items in shallow metal pans cooling, uncovered, in the walk-in cooler. Additionally, the walk-in cooler has been organized to promote rapid cooling and cold holding of Time/Temperature Control for Safety (TCS) foods in the coldest part of the unit (away from door). Food employees knowledgeable and using digital thermometers to verify cooling parameters have been met with TCS foods. Thank you for all your hard work in the last three months to make these food safety changes.
-Make sure each serve station hand sink is supplied with a garbage can in order to promote proper hand washing (disposing of paper towels). Proper hand washing is one of the most important control measures in the prevention foodborne illnesses.
Note: Food Safety Information binder provided to food establishment during the risk factor assessment. Discussed with the FPM major changes with the new 2013 Food Code to include employee health, clean-up of vomiting and diarrheal events, thawing frozen fish package using Reduced Oxygen Packaging (ROP), non-continuous cooking of animal meats, food allergens, responsibilities of permit holder (sticker provided), and increases in civil penalties. In addition, the 2013 Food Code training presentation in English was given to the FPM.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were measured at improper temperatures: 1. house made ranch was 45°F cold holding in ice water and house made jalapeno tartar sauce was 45°F cold holding in ice water. As per Food Protection Manager (FPM), ranch and tartar sauce have been cold holding for approximately 2 hours during lunch. Pico was 50°F, cut tomatoes were 50°F, and roasted corn was 50°F in top insert of prep refrigerator at cookline. As per FPM, the pico, tomatoes, and roasted corn have been in the unit since the beginning of lunch approximately 2 hours ago.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Discussed the use of Time rather then Temperature for the use of the house made ranch and tartar sauce. FPM would like to discuss option with GM before making any decisions. If this food establishment would like to maintain cold holding at 41°F or less with the use of ice make sure the level of the food is equal to the level of the food. Additionally, discussed with the FPM the use of pre-chilling metal pans used to hold Time/Temperature Control for Safety (TCS) foods in the top inserts at the cookline to help maintain 41°F or less. Also discussed the use of lids on top of the prep refrigerator to also help maintain 41°F or less. Corrected by adding more ice to the TCS foods cold holding under ice and moving the food items from the prep refrigerator to the walk-in cooler to rapidly cool product back down to 41°F. Any remaining products listed above remaining at the end of the day shall be discarded.
|
08/12/2014 | Risk Factor | |
This visit was made to conduct a follow-up evaluation from the risk factor assessment conducted on May 8, 2014.
Section 20 - 3-501.16(A)(2) has been corrected since the previous inspection.
Additionally, food and food contact surface protection shall occur with the new table side guacamole cart. Discussed with the Certified Food Manager (CFM) the need to protect food and food contact surfaces on display during storage. CFM shall keep the whole uncut fruit and salt under durable, non-absorbent containers while not actively preparing guacamole.
No violation noted during this evaluation. | 05/12/2014 | Follow-up | |
This visit was made to conduct a risk factor assessment. Certified Food Manager was very helpful and knowledgeable. The following items require attention:
1. At the time of the evaluation the walk-in cooler was not cold holding Time/Temperature for Food Safety (TCS) at 41
°F
or less. Certified Food Manager (CFM) called repair person immediately and repair person arrived prior to the end of the evaluation. Make sure the walk-in cooler is properly cold holding at 41
°F
or less before storing TCS foods in it. A follow-up evaluation will be conducted on or before May 22, 2014 to verify correction.
2. Food facility is currently preparing guacamole via table side. Current practice is to roll out a cart containing avocados, limes, and spices. Currently the spices are covered but whole limes and avocados are not properly protected from contamination. Carts are stored with food items in the dining room where the risk of contamination is high. Alexandria Health Department will evaluate new food preparation procedure and provide guidance at the follow-up evaluation on or around May 22, 2014.
--Repeat violations are subject to civil penalties.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food items were measured at improper temperatures: roasted tomatoes were 48°F, chili was 49°F, chicken wings were 48°F, roasted corn salsa was 48°F, and deli ham was 48°F in the walk-in cooler. Ambient air temperature for the walk-in cooler was 48-50°F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Certified Food Manager called repair person who arrived prior to the end of the inspection.
- 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: red and green salsa (tomatillo).
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. Corrected by providing written form to Alexandria Health Department.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: Quaternary ammonia sanitizer >500ppm as per quat test strip in the red bucket used for wiping food contact surfaces.
Correction: Utilize only quaternary ammonia sanitizer that meet the requirements of 21 CFR 178.1010 sanitizing solutions when applying to food contact surfaces. Corrected by making new sanitizer solution from machine (tested with test strip at 200 ppm).
|
05/08/2014 | Risk Factor | |
The establishment repaired the walk-in door interior panel and installed the chef and grill refrigeration units at 32F and 34F degrees temperatures.
No violation noted during this evaluation. | 03/24/2014 | Follow-up | |
This visit was made to conduct a pre-opening inspection. The following items require correction:
1. Replace missing ceiling tiles in the mechanical room.
2. Repair holes in the wall adjacent to the door in the mechanical room.
3. Provide additional lighting above ice bin in the basement bar.
4. Provide additional lighting in the basement serve station.
5. Provide shielding for light fixture in the basement serve station.
6. Repair damaged portion of the walk-in cooler door.
7. All mechanical refrigeration must properly cold hold Time/Tempearture Control for Safety Foods at 41
°F or below.
8. Provide smooth and easily cleanable surface covers for plates in the ice bins located in the bar preparation area.
Okay for C/O. Hot water temperature at time of evaluation: 121°F.
No violation noted during this evaluation. | 03/20/2014 | Pre-Opening | |
This is a construction visit. The following needs corrections:
1.Relocate the soda concentrate outside the mechanical room.
2. Rest rooms ventilation's must be operating on the final inspection.
3. There is no water pressure at the rest rooms.
4. Provide a covered trash can or dispenser for sanitary napkins in the ladies room
5. Provide 50 ft. candle intensities at the ff: a) Wait stations first and second floor b) bar area.
6. Dry storage wall has a cracked and missing caulking or seals all the wall joints.
7. Provide a mop rack
8. Repair the ice machine
9. Bar counter bottoms needs caulking.
Hot water tank: State Ultra Force
BTU: 300,000
Rec. Rate: 349.09
Model# SUF1320 300 NEA 100
No violation noted during this evaluation. | 03/06/2014 | Pre-Opening | |
This visit was made to conduct a complaint investigation. Complaint was made on 09/16/13 regarding two patrons becoming sick after eating at this facility. Items consumed included shrimp and steak fajitas, salsa and chips, tap water, and french toast. CFM described procedure used for french toast which is only served on weekends. Batter is kept on ice for a maximum of 2 1/2 hours on the prep line. Temperatures noted during inspection: Cooked Steak used for fajitas (155F- hot holding), shrimp for fajitas (160F- cook temp), salsa (39.9F -40.3F), raw shrimp (39.8-reach in), raw steak fro fajitas (41.1F), All salsa was prepared at 10:00 am today. Dishwasher sanitize temperature was checked and found to be working properly during inspection. Steak fajitas are disclosed on menu with consumer advisory.
No violation noted during this evaluation. | 09/18/2013 | Routine | |
This visit was made to conduct a routine inspection. The following items need correction:
- Provide a consumer advisory that clearly identifies items that are served raw or undercooked.
- Provide soap at all handsinks at all times (corrected)
note: - No ice scoop was available at bar and this was corrected during inspection
- Repair prep unit upstairs in front of ovens in order to adjust for periods of heavy use and discontinue use until repaired. Fax invoice after repair to office (703) 746-4919 within 10 days
- Consumer Advisory Required for Raw or Undercooked Animal Food (repeated violation)
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: confusing advisory-- same symbol being used for customizing salads and for consumer advisory.
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.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at bar handwashing sink. (corrected during inspection)
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
|
09/09/2013 | Risk Factor Assessment | |
This visit was made to conduct a routine inspection. Please note the following items:
- A risk control plan for cooling will be done for this facility.
- Potentially hazardous foods must be cooled within 2 hours from 135 deg. F to 70 deg. F and further cooled from 70 deg. F to 41 deg. F within 4 hours (cooling must be completed within a total of 6 hours)
- Proper cooling methods must be used in order to properly cool foods. Some of these include separating foods into smaller portions, placing food on shallow pans, using an ice bath, using ice paddles while stirring and other effective methods.
- Employee Health Policy must be in place. All employees are expected to know the Big 5 illnesses, reportable symptoms and CFM must know process for restricting and excluding employees. Materials/ aids on Employee Health were given to facility.
- Proper thermometers capable of registering hot and cold temperatures must be used in order to take temperatures on the line, observe cooling temps. and cooking temperatures. Thermometers must be properly calibrated.
- Dishwasher needs to be repaired immediately in order to operate properly and sanitize at proper temp. Use bar dishmachine or 3 comp sink to sanitize until dishmachine has been repaired and is operating properly.
--*** Facility need to call Michele Howard at (703) 746-4868 within 5 days to give information as to when shielding for lighting (repeat violation) will be corrected or a civil penalty will be issued.
** Repeat violations shall be subject to civil penalty
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: Certified Food Manager (CFM) did not know the Big 5 Illnesses, Reportable symptoms or procedure for restricting on excluding sick employees. Materials/aids on employee health provided to facility).
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.(bottle of water on shelf with and above clean/sanitized equipment and dishes)
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site) (repeated violation)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: limes at the bar
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.
- 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: dispensing untensil in bulk container did not have handle)
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.
- Utensils That are In-Use / Between-Use Storage (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Ice scoops being stored in mechanical part of ice 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.
- 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: ice cream scoops must be under running 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.
- Thawing / Approved Methods (corrected on site)
Observation: Observed improper methods used to thaw food (observed fish thawing in bucket with no running water(
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
- Critical: Cooling Potentially Hazardous Foods (corrected on site) (repeated violation)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: Ground Beef Patties, Pico de Gallo, Cut Tomato, Cole Slaw, Salsa.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
- Cooling Methods (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: covering foods while cooling them, just placing ice paddle in large tubs of soup without stirring, using reach-in or prep. areas to cool foods, packing foods closely together as to not allow for air circulation.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: salsa
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: cole slaw (from day before)
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 06/01 they shall be date marked with a "use by" date not exceeding 06/07.
- Consumer Advisory Required for Raw or Undercooked Animal Food (repeated violation)
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: confusing marking for consumer advisory-same symbol being used for customizing salad and consumer advisory disclosure.
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 Contact Surface/Smooth, Easily Cleanable
Observation: Food contact surfaces of equipment and utensils are not finished to have a smooth, cleanable surface (shelves in walk in refrigerator)
Correction: Materials that are used in the construction of utensils and food contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be finished to have a smooth, easily cleanable surface.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device. (only cook temp. thermometers available and other proper thermometer was out of battery
Correction: dial thermometers provided for line cooks)
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Ceiling of walk in refrigerator
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
- 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: dishes, pans, utensils.
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
- Critical: Backflow Prevention, Device / When Required
Observation: Observed the lack of an approved backflow prevention device on the water supply system (Sprayer attached to hose at mop sink).
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by installing an approved backflow prevention device as specified under 5-202.14.
- Handwashing Sink / Accessible at All Times
Observation: The handwashing facility located at the bar is blocked, preventing access by employees for easy handwashing (hand soap not accessible).
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the upstairs prep. area is being used for purposes other than washing hands (being used to thaw fish).
Correction: A handwashing sink may not be used for purposes other than hand washing.
- Light Bulbs / Locations where Shielding is Required (repeated violation)
Observation: Light bulb(s) in the prep area and dishwashing room are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Dressing Areas and Lockers Designated & Required for Employee Clothing Changes
Observation: Dressing rooms/areas are not designated for employees who routinely change their clothes in the establishment (employee purses and clothes served on shelf in bar server area)
Correction: Provide separate dressing rooms for employees who routinely change their clothes at work to prevent contamination of food, food equipment, and food contact surfaces.
- Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to control pests (observed fruit flies in dishroom and mop sink area).
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
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06/05/2013 | Routine | |
- Critical: No Bare Hand Contact with RTE Foods (corrected on site) (repeated violation)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: lemons (cutting lemons and putting lemons on glass).
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.
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: chicken taco filling-46F(prepared yesterday).
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
- Light Bulbs / Locations where Shielding is Required (repeated violation)
Observation: Light bulb(s) in the warewash area, above cook line, above prep area are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
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03/01/2013 | Routine | |
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