The purpose of today's visit was to conduct a risk factor assessment inspection. To the Owner: Please note that as of the date of this inspection, the Health Department has not approved the facility to allow smoking anywhere in the facility. Please submit for approval plans that verify that the room designated for smoking is structurally separate from the rest of the facility to prevent air from being recirculated.
- Smoking in Non-Smoking Areas (repeated violation)
Observation: Person observed smoking in the "smoking room" with both doors to the room open.
Correction: Owner or person-in-charge must prohibit smoking in restaurant until approval is obtained.
- Virginia Indoor Clean Air Act (repeated violation)
Observation: Facility does not meet requirements of a private club.
Correction: Owner must comply with requirements of Title 15.2-2825.
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Ashtrays and/or smoking paraphernalia (hookahs) present in non-smoking areas.
Correction: Remove ashtrays and/or smoking paraphernalia present in non-smoking areas.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours:------------cooked rice at 48-49F cooling over ten hours in the Walkin Cooler.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. DISCARDED.
- Handwashing Cleanser, Available at Handwashing Facilities (repeated violation)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels (repeated violation)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site) (repeated violation)
Observation: Pesticides labeled for residential use were observed in the facility.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. DISCARDED.
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08/26/2015 | Risk Factor | |
The purpose of today's visit was to conduct a complaint investigation. A complaint was received by the Health Department on March 17, 2015. The complainant alleges during a visit to the facility on the night of Thursday, March 12, 2015 seeing people smoking hookah at every table in facility as well as seeing people smoke hookah in the separate room. To the Owner: Please note that as of the date of this inspection, the Health Department has not approved the facility to allow smoking anywhere in the facility. Please submit for approval plans that verify that the room designated for smoking is structurally separate from the rest of the facility to prevent air from being recirculated.
- Smoking in Non-Smoking Areas (repeated violation)
Observation: Persons observed smoking in non-smoking area of restaurant and persons observed smoking in the "smoking room".
Correction: Owner or person-in-charge must prohibit smoking in restaurant until approval is obtained.
- Virginia Indoor Clean Air Act (repeated violation)
Observation: Facility does not meet requirements of a private club.
Correction: Owner must comply with requirements of Title 15.2-2825.
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Ashtrays and/or smoking paraphernalia (hookahs) present in non-smoking areas (main dining room and bar) and present in "smoking room".
Correction: Remove ashtrays and/or smoking paraphernalia present in facility until approval is obtained for smoking in facility.
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03/19/2015 | Complaint | |
The purpose of today's visit was to conduct a routine inspection. EHS provided manager with and discussed the following handouts: sample menu with complete consumer advisory, consumer advisory requirements, cooling log, sign and methods. Please note that as of the date of this inspection, the EHS does not have written documentation that this facility is approved to allow smoking, please submit for approval plans that verify that the room designated for smoking is structurally separate from the rest of the facility to prevent air from being recirculated. EHS observed the CFM photo card for one manager.
- Smoking in Non-Smoking Areas (repeated violation)
Observation: Persons observed smoking in non-smoking area of restaurant and persons observed smoking in the "smoking room
Correction: Owner or person-in-charge must prohibit smoking in entire restaurant until the Health Department approves the plans that show that the "smoking room" is structurally separate from the rest of the facility to prevent air from being recirculated into the non-smoking area of restaurant.
- Virginia Indoor Clean Air Act
Observation: Facility does not meet requirements of a private club.
Correction: Owner must comply with requirements of Title 15.2-2825.
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Ashtrays and/or smoking paraphernalia (hookahs) present in non-smoking areas and kitchen. Observed an entire table and shelf full of hookahs in the kitchen and an entire prep cooler dedicated to storing hookah flavors.
Correction: Remove ashtrays and/or smoking paraphernalia present in non-smoking areas.
- Critical: Consumer Advisory, Disclosure Provided (corrected on site)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure:-----ribeye and filet mignon.
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. MANAGER/OWNER AGREED TO FULLY COOK BOTH MENU ITEMS UNTIL THE MENUS ARE UPDATED AND APPROVED BY EHS.
- Ambient Air & Water Temp Meas Devices, F Scale, Accurate within 3°F
Observation: The ambient (air/water) temperature measuring device located in True 3DR prep cooler is not accurate within 3 degrees °F.
Correction: Ambient air and water temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/-3°F in the intended range of use.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit are (missing, damaged):-------Walkin 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.
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsink next to the office is being used to store various items.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Plumbing / Maintained in Good Repair
Observation: Observed that both the hot and cold water handles are not working at the hand sink near the dish machine.
Correction: A plumbing system shall be maintained in good repair.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- 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. PROVIDED EXTRA SIGNS TO MANAGER.
- Handwashing Signage at Handwashing Facilities Required
Correction:
- Cleaning Frequency for Physical Facilities
Observation: Observed that the following is in need of cleaning:
1) Floor,
2) Walls
3) Ceiling vents (observed with black dust)
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. REMOVED FROM FACILITY.
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02/10/2015 | Routine | |
- Smoking in Non-Smoking Areas (repeated violation)
Observation: Person observed smoking in non-smoking area of restaurant.
Correction: Owner or person-in-charge must prohibit smoking in non-smoking areas of restaurant.
- Virginia Indoor Clean Air Act (corrected on site)
Observation: Facility does not meet requirements of a private club.
Correction: Owner must comply with requirements of Title 15-2.2825A.
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Ashtrays and/or smoking paraphernalia present in non-smoking areas.
Correction: Remove ashtrays and/or smoking paraphernalia present in non-smoking areas.
- Critical: Equipment / Food-Contact / Visibly Clean
Observation: The surfaces of the bottom storage compartments inside the reach-in refrigerators are in need of cleaning. These surfaces are observed soiled to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. Clean spills on food contact surfaces soon after they occur to prevent food contamination.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site) (repeated violation)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. Unmarked spray bottles containing cleaning toxic chemicals were not labeled.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials. Identify name of chemical inside each spray bottle to prevent unintentional use.
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08/20/2014 | Risk Factor | |
- Smoking in Non-Smoking Areas
Observation: Person observed smoking in the non-smoking restaurant.
Correction: Owner or person-in-charge must prohibit smoking in the nonsmoking restaurant.
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Ash trays and/or smoking paraphernalia present in the restaurant
Correction: Remove smoking paraphernalia from the restaurant
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: spices
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor inside the walk-in coolers..
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Rice = 121-F
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.
- Storage of Clean Equipment, Utensils & Linens to Protect from Contamination (corrected on site)
Observation: Observed that clean knives were stored in an manner that exposed the item(s) to contamination. The knives were observed stored in-between two refrigerated units on the cook line.
Correction: Store clean equipment, utensils, and linens in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor.
- Certified Food Manager/Certificate Process (repeated violation)
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) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers/spary bottles of poisonous and toxic materials are not properly labeled with a common name.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that spray bottles of cleaning poisonous are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
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01/23/2014 | Routine | |
- Smoking in Non-Smoking Areas
Observation: Persons observed smoking in this nonsmoking restaurant. Observed customers smoking hookah in the restaurant's internal room with doors wide open into the general dining room.
Correction: Owner or person-in-charge must prohibit smoking in restaurant. The restaurant has not been approved for smoking.
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01/23/2014 | Complaint | |
- Virginia Indoor Clean Air Act
Observation: No door or open door between smoking and nonsmoking areas. A customer was observed smoking in the smoking area but the two doors between the smoking area and the nonsmoking area were found wide opened. Also, the doors are not tight sealed when closed.
Correction: A door that meets the requirements of the Uniform Statewide Building Code must be installed between the smoking area and nonsmoking area of the restaurant. The door to the smoking area/room must be kept closed tightly at all times to prevent smoke from migrating to the nonsmoking dining areas.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in nonsmoking area. There are no Smoking Sings posted in the nonsmoking dining area or any where in the facility.
Correction: Post of no-smoking signs or international no-smoking signs in nonsmoking area. These can be found on-line at www.vdh.virginia.gov/breatheeasy
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12/13/2013 | Complaint | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
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 in a red folder labeled "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 "What is Foodborne Illness" handout)
- Critical: Food Protection from Contamination / Separate Raw from RTE
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Raw meat stored over ready=-to-eat food inside the walk-in freezer.
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.
- 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:chick peas=44-F
Correction: yogurt sauce = 45-F
- Critical: 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) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands are not provided at all handwashing sinks in the restrooms 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.
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11/14/2013 | Risk Factor | |
PREOPERATIONAL FINAL INSPECTION
1. Install missing light fixture shields at both walk-in refrigerator and walk-in freezer.
2. Install a mop rack at the mop sink.
3. Install paper towel dispenser at the bar hand washing sink.
*Approval for a Health Department Permit is hereby granted. This inspection report shall serve as your permit until official permit is delivered to you. No equipment changes/replacements/additions are allowed without approval by Health Department.
No violation noted during this evaluation. | 08/23/2013 | Pre-Opening | |
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