The purpose of this visit was to conduct a routine inspection. Manager indicated that salmon is cooked to a minimum of 145°F or above. Yellowfin tuna is being served. Good handwashing practices observed during today's visit. Thank you for your time today. If you have any questions, please call (703) 246-8439.
- 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: heavy whipping cream in reach-in bar refrigerator at 47F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. DISCARDED.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
Observation: QAC levels observed low during initial dish machine test. Person-in-charge adjusted dish machine to 400 PPM of QAC.
Correction: Chemical sanitization (manual or mechanical operations) including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods using a solution by providing: 1) an exposure time of at least 10 seconds for a chlorine solution, 2) an exposure time of at least 7 seconds for a chlorine solution of 50mg/L that has a pH of 10 or less and a water temperature of 100°F or a pH of 8 or less and a water temperature of 75°F, 3) an exposure time of at least 30 seconds for other chemical sanitizing solutions, or 4) an exposure time used in relationship with a combination of temperature, concentration, and pH that when evaluated for efficacy yields sanitization.
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02/03/2015 | Routine | |
| No violation noted during this evaluation. | 06/11/2014 | Follow-up | |
- 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: Whipping cream 52, grated cheese 53, cooked black beans 51, raw salmon 56, raw chicken 56, burgers 56, shrimp 52
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. Food was discarded
- 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: 3 dr prep unit at front service area.
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 / Cooling, Heating, and Holding Capacities
Observation: The following unit(s) were not maintaining temperature of 41 F or lower: produce walk in cooler 59 f, prep cooler .9labeled dough) 53 f Coolers are not sufficient in number or capacity to meet the food storage demands of the establishment all th walk in coolers were not maintaing a temperature of 41 F or lower. temporary walk cooler on trailer located on trailer hauler in back was added to accommodate overflow food
Correction: Equipment for cooling and heating food, and holding cold and hot food shall operate properly and be sufficient in number and storage capacity to provide food temperatures as specified under Chapter 3. Please remove walk in cooler on trailer hauler in the back once the walks have been repaired.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the hand sink in the dish wash area is leaking.
Correction: A plumbing system shall be maintained in good repair. repair leaking pipe under the hand wash sink
- Ceasing Operations & Reporting / Imminent Health Hazard, Foodborne Illness Outbreak, Gross Unsanitary Conditions
Observation: The permit holder failed to discontinue operations and notify the Health Department that an imminent health hazard may exist because of an emergency. The 3 walk in coolers were not operating at 53 F and above foods stored therein tested at temperatures o f51 Fand above
Correction: The food was discarded and the wallk in coolers will be repaired today. The restaurant was voluntarily closed by manager
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06/09/2014 | Routine | |
This visit was conducted to do a Follow up on a Pre opening done on 5/08/14. All violations corrections.
Approval is hereby granted for the issuance of a Health Department permit. This inspection report shall serve as your permit until the official permit is mailed to you. A routine inspection will be conducted in approximately 30 days. No equipment additions/changes/replacement are allowed without Health Department approval.
No violation noted during this evaluation. | 05/19/2014 | Follow-up | |
This visit was conducted to do a Pre opening inspection. . A permit was not issued at this time due to the following:
1. Provide Mechanical and Electrical Final approval.
2. Ensure that the rear door closer is operating properly
3. Ensure dish machine in kitchen is sanitizing at the minimum requirement of 50 ppm per data plate.
4. Caulk base of the toilets.
5. Install soap and paper towel dispensers at all hand sinks
6. Install a mop rack at the mop sink.
7. Ensure hand sinks water faucet are tempered at a minimum of 100 F
Correct the above violations and call me to schedule a follow up inspection
Water heater A.O.SMITH 520 200, 520,000 BTUs, 630 GPH AT 80 F RISE
Dish machine - kitchen - ADS, model number 5 AGS, 118.4 gph
Dish Machine - bar - ADS ET- AF 51.0 gph
No violation noted during this evaluation. | 05/08/2014 | Pre-Opening | |
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