The purpose of this visit was to perform risk factor assessment.
Please email the parasite destruction information for the smoked salmon in addition to the invoices for the repair of the refrigeration units noted by December 24, 2015.
In addition to the following violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
4-501.11(A) Observed the 4 drawer prep refrigerator and the McCall 2/2 door refrigerator were unable to maintain the temperature of PHF/TCS food at 41F or below. Please maintain the temperature of the PHF/TCS food in these refrigerators at 41F or below by using bagged ice on and around the food until the refrigerators are repaired and capable of maintaining the temperature of the PHF/TCS food at 41F or below.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3) - smoked salmon
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. FAX 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: 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:Observed sliced swiss at 45F, sliced american cheese at 46F, raw hamburger at 43F in the 4 drawer prep refrigerator
Correction: goat cheese at 47F, baba ghanoush at 45F on the 2 door salad prep top
- 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 used as a control is not 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.Cream based sauces on the cooktop which are kept at below 135F
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 the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) 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, 3) 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 4) be discarded if unmarked or marked to exceed a 4 hour limit.WROTE ON THE DRY ERASE BOARD THE TIME THE SAUCES WERE MADE AND THE DISCARD TIME
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the low temperature, chemical sanitizing bar warewashing machine was observed with a sanitizing rinse concentration of less than 50 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.
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12/18/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
Please email me the invoice for the repair of the 2 door prep refrigerator within 5 days. Additionally please email the letter from the smoked salmon supplier outlining temperatures of the hot smoking of the fish within 10 days. Email me the photo CFM card within 30 days.
Reminder: Please write the date the shell stock was used up/finished on the tags and keep the tags 90 days from this date. Additionally keep the tags with the shell stock until all shell stock from the bag is used.
- Critical: PHF(TCS) Prepared from Ingredients at Room Temperature Cooled within 4 Hours (corrected on site)
Observation: The following food item is not being adequately cooled to 41°F or less within 4 hours:Cut feta at 49F, cubed butter at 55F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41°F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods and canned tuna) or if not cooked and prepped at ambient air temperatures.DISCARDED
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Observed bouillabaisse at 83F after 1hr and 45 min in water with little ice
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) (repeated violation)
Observation: The following food item were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed sliced kielbasa at 59F, tomato relish at 66F, cut tomatoes and capers in oil at 67F in the 4 drawer prep top
Correction: sliced mozzarella at 44F in the 1 door 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:1 door flat top prep refrigerator, 2 door prep 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.
- 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: 2 door pantry prep refrigerator at 44F - 48F
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.
- 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). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action.GAVE ORS LOCATION INFORMATION
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05/07/2015 | Routine | |
A RISK FACTOR inspection of your facility was conducted today. Thank you for accompanying me during this visit and answering my questions.
At this inspection further time was taken to discuss with CFM the following:
1) Continue to clean ice bins on a regular basis.
2) Retain the current parasite destruction letter on premises for review by Health Department .
3) Retain shellfish tags for 90 days and write down date when last item was sold or served.
4) Discuss Employee Health Policy on regular basis with staff.
5) Replace worn cutting boards.
No violation noted during this evaluation. | 12/23/2014 | Risk Factor | |
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction
Observation: The following fish offered for service or sale in the ready-to-eat form does not have a parasite destruction letter. NO PARASITE DESTRUCTION LETTER FROM SUPPLIER FOR SALMON SERVED IN SALMON A LA ATARI:
Correction: Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours. FAX PARASITE DESTRUCTION LETTER TO N703-653-9448 WITHIN 10 DAYS.
- 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:OBSERVED COOKED DICED CHICKEN AT 48F, COOKED PASTA AT 46F, HAMBURGER PATTY AT 48F, RAW SALMON AT 46F AND RAW CHICKEN AT 45F IN THE 4 DRAWER PREP REFRIGERATOR (BOTTOM) AND BUTTER AT 48F, CUT SAUSAGE LINKS AT 45F IN THE 4 DRAWER PREP REFRIGERATOR ( 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.MANAGER MOVED ITEMS TO WALK IN REFRIGERATOR.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the 3 VAT sink and adjacent hand sink piping are leaking.
Correction: A plumbing system shall be maintained in good repair. REPAIR THE LEAKS WITHIN 10 DAYS OF THE DATE OF THIS INSPECTION.
- Physical Facilities Good Repair
Observation: Observed that the caulking at the 3 VAT sink is damaged and not maintained in good repair. Repair fused bulbs of lights in prep area
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. REPLACE CAULKING AT THE 3 VAT SINK.REPLACE OR REPAIR THE TUBELIGHTS.
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05/28/2014 | Routine | |
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.OBSERVED NO LAST DATE WAS RECORDED ON THE TAGS
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served. CORRECTED: DISCUSSED WITH CFM ON THE NEED TO RECORD DATE ON TAGS
- 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:OBSERVED DICED TOMATOES AT 47F, CHICKEN SANDWICH AT 47F, RIBS AT 48F, SAUSAGE LINKS AT 48F AND DICED CHICKEN AT 49F IN THE McCALL 4 DR REFRIGERATOR.
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. CORRECTED: DISCUSSED WITH MANAGER, ITEMS WERE MOVED TO WALK IN REFRIGERATOR.
- Single-Service and Single-Use Articles / No Reuse (corrected on site)
Observation: Manufacturer containers were observed reused for the storage food items: OBSERVED PLASTIC TUBS THAT CONTAINED ROASTED CHICKEN AND MUSHROOM BEING WASHED, STORED ON SHELF AND BEING RE-USED .
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable. CORRECTED: DISCUSSED WITH CFM THAT SINGLE SERVICE SHOULD NOT BE REUSED.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.OBSERVED A CAN OF WOOD FLOOR CLEANER , AQUASPORT IN THE FOOD PREP AREA.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. CORRECTED: EMPLOYEE REMOVED THE ITEMS FR0M THE AREA,
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07/03/2013 | Routine | |
The purpose of this visit was to conduct a Risk Factor Assessment in response to an allegation of foodborne illness.
Please fax to my attention, within 5 days, the invoice for the bar dishmachine. Also, within 60 days please fax the take out menu with the complete consumer advisory in place.
Additional temperatures:
Smoked salmon - True 2 door refrigerator: 38F
Crabcake - 1 door prep refrigerator cookline: 40F
Milk - Delfield flat top prep refrigerator: 36F
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information to be used by the person-in-charge to develop a complete employee health policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "The Big Five Foodborne Illnesses Information Sheet" handout)
- 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 chicken stored over raw beef in the walk in
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).
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed cooked pasta at 47F, 46F - DISCARDED, cooked chicken at 44F- MOVED TO WALK IN, in the 4 drawer prep refrigerator
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.
- Critical: 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:Observed no consumer advisory on the take out menu
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 Sink / Used for Hand Wash Only
Observation: Observed the handsink at the bar, in the kitchen adjacent the coffee area, adjacent the cookline being used as dumpsinks.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact
Observation: The concentration of the chlorine solution was measured at 200 ppm, in the bar dishmachine. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of chlorine solution at 50-100 ppm. Verify concentration using the appropriate test kit.
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11/22/2011 | Risk Factor Assessment | |
Restaurant representatives - add corrected or new information about Brx American Bistro, 1025-I Seneca Rd, Great Falls, VA 22033 »