Bbq 21, 11272 James Swart Circle, Fairfax, VA 22030 - Full Service Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
The purpose of today's visit was to conduct a risk factor assessment inspection. EHS observed the following good active managerial control practices in place during today's inspection:------unit thermometer placed in front of each cooler, rapid cooling methods used (ice water bath), sanitizer solution available at work stations, easily accessible Employee Health training documents, easily accessible & updated parasite destruction documents. EHS discussed active managerial control with CFM on duty and discussed that manager could be in the running to receive award if he keeps up the good practices.
- 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: -----------observed sushi chef using bare hands to hold escolar while cutting the item used in sushi rolls.
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. DISCARDED.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the sushi area being used to store several empty containers.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. CONTAINERS RELOCATED AND DISCUSSED WITH CFM AND SUSHI CHEF
|
11/18/2015 | Risk Factor | |
The purpose of today's visit was to conduct the first routine inspection at this facility after opening. Observed facility clean and organized. Three CFMs were on duty. EHS provided CFM with and discussed various handouts to serve as future references. Please fax or email the updated menu by the end of July 2015 for review and approval before re-printing.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:
1) Peeled boiled eggs cooling three hours in prep cooler in container sitting on top of main prep cooler containers,
2) Cooked noodle soup cooling in 10-15 gallon plastic container for 1.5 hours at room temperature
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) at the front salad bar were observed cold holding at improper temperatures using a calibrated food temperature measuring device:-----potato salad at 55F, macaroni salad at 51F and salad with cooked corn & black beans at 51F.
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. ITEMS RECENTLY PLACED AT SALAD BAR, PLACED ON TPHC AND TO BE DISCARDED IN TWO HOURS.
- Critical: 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:-------all shabu shabu meat menu items where raw meat is presented to consumer to cook themselves. All BBQ menu items where server offers meat menu items cooked to order.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Dressing Areas & Lockers for Orderly Storage of Employee Clothing & Possessions (corrected on site)
Observation: Observed employee personal items stored on shelving with clean plates.
Correction: Provide proper storage facilities for employees' personal belongings to prevent contamination of food, food equipment, and food contact surfaces. RELOCATED.
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06/25/2015 | Routine | |
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