Today a ROUTINE INSPECTION of your facility was conducted. Thank you for accompanying me during this visit as your participation allows me to assess areas at your establishment where further clarification may be required. NOTE: At this inspection further time was taken to discuss with the manager that potentially hazardous foods cannot be kept at room temperature at the Tapas section unless using Time as a means of Public Health Control (TPHC). QUESTIONS: Please call 703-246-2444
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that were moved from original container were observed without a label: OBSERVED SEVERAL SQUEEZE BOTTLES THAT CONTAINED OIL WITHOUT ANY LABELS TO IDENTIFY CONTENTS.
Correction: 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.DISCUSSED WITH MANAGER TO LABEL THE SQUEEZE BOTTLES WITH NAMES OF CONTENTS.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: OBSERVED BOWL OF COOKED MUSHROOMS IN OLIVE OIL AT 53 F , COOKED EGG PLANT AT IN OLIVE OIL AT 54 F AND CUBED CHEESE AT 55 F WERE BEING PLACED ON THE COUNTER TOPS AT THE TAPAS SECTION
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.ALL ITEMS WERE MOVED INTO PREP REFRIGERATORS. FACILITY HAS BEEN ASKED TO NOT DISPLAY COOKED FOODS AND CHEESES AT ROOM TEMPERATURE UNLESS THEY WISH TO USE TO TIME AS A MEANS OF PUBLIC HEALTH CONTROL AND FOLLOW ALL THE PROCEDURES FOR TIME.
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11/19/2015 | Routine | |
Today’s inspection was to conduct a routine assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment. **Please fax and provide a copy of correct menu by May 19, 2015. **Please fax and provide a copy of Employee Health Policy by May 19, 2015. It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- Critical: Responsibility of Employee to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
Observation: Employee Health Policy could not be located. Manager remembers documenation at hire that looks similar to required Employee Health Policy training.
Correction: Manager will either locate internal documenation and provide a copy and place for future inspections or implement a copy of Employee Health Policy.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label: for mussels, oysters, and clams.
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.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement.
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 asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
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05/05/2015 | Risk Factor | |
This visit was to conduct a pre-opening inspection. Approval for Health Department permit is hereby granted. This inspection report shall serve as your permit until your regular permit is delivered to you. No equipment replacement, addition, or changes are allowed without approval by the Health Department. There is no food or food equipment storage in dry storage upstairs. Only liquor and drinks may be stored. Screen must be fully down whenever overhung doors are open. No violation noted during this evaluation. | 03/31/2015 | Pre-Opening | |
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