- 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 MULTIPLE LABELS FROM SHELLSTOCK SERVED DURING LARGE DINNER PARTY BEING STORED WITHOUT DATE OF LAST SALE RECORD.
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. ALL TAGS LABLED WITH DATE OF LAST SALE.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: IN AMERICAN PANEL WALK-IN COOLER #1- RAW VENISON BEING STORED OVER READY TO EAT BREAD, HERBS. RAW SHELL EGGS BEING STORED OVER READY TO EAT CHEESE. IN AMERICAN PANEL WALK-IN COOLER #3- RAW CHICKEN BEING STORED OVER RAW SALMON.
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. ALL ITEMS PLACED IN PROPER STORAGE ORDER ACCORDING TO COOK TEMPERATURES IN BOTH WALK-IN COOLERS.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: IN AMERICAN PANEL WALK IN COOLER #1- PORK BBQ, LEMON CURRY, PERAL ONIONS (48F, 48F, 48F). IN TRUE 4 DRAWER COOLER #2- COUSCOUS, GREEN BEANS, LENTILS (46F, 45F, 50F). IN TRUE 2 DR PREP COOLER- DICED CHICKEN, TUNA SALAD (44F, 46F).
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. ALL ITEMS DISCARDED BY THE PERSON IN CHARGE.
- Critical: ROP / Criteria for HACCP Plan (corrected on site)
Observation: The establishment does not have an approved HACCP plan for the food that is packaged using the Reduced Oxygen Packaging (ROP) process.
Correction: A food establishment that packages potentially hazardous foods (time/temperature control for safe food) using a Reduced Oxygen Packaging method shall have a HACCP plan that contains the information specified under 8-201.14(D) and that: 1) identifies the food to be packaged, 2) requires that the packaged food shall be maintained at 41°F or less, has a water activity of 0.91 or less, a pH of 4.6 or less, is a meat or poultry product that is cured at a food processing plant, is received in an intact package, or is a food with a high level of competing organisms, 3) describes how the package shall be prominently and conspicuosly labeled on the principal display panel in bold type on a contrasting background with instructions to maintain the food at 41°F or below and discard the food if within 14 calendar days of its packaging, 40 limits the refrigerated shelf life to no more than 14 calendar days from packaging to consumption or the origjnal manufacturer's "sell by" or "use by" date whichever occurs first, 5) includes operational procedures that prohibit contacting food with bare hands, identifies a designated work area and the method by which physical barriers or methods of separation minimizes cross contamination, access to the processing equipment is limited to responsible trained personnel, and cleaning and sanitizing procedures for equipment/utensils is monitored, and 6) describes the training program that ensures that the individual responsible for the ROP operation understands the concepts required for a safe operation, understands the equipment and facilites, and procedures specified in this section.
- 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: ON DINE-IN MENU- HAMBURGERS, GRILLED FILET MIGNON.
Correction: PLEASE INCLUDE A DISCLOSURE STATEMENT ON UPDATED SAMPLE MENU WITHIN 10 DAYS. 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.
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11/10/2015 | Risk Factor | |
The purpose of today's visit was to perform a routine assessment. As mentioned in last inspection report, please be advised to keep thermometers in all cold holding and hot holding units to confirm functionality. Also, suggestions made to put items prepped for later service in walk-in freezer for a few minutes immediately after preparation to cool to 41F or below prior to placing in cold wells at prep stations. This will ensure items are maintained at proper cold holding temperatures of 41F or below even during busy service hours.
- 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: IN TRUE 4 DRAWER COOLER- WHITE RICE (53F), SLICED POTATO (48F).
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 MOVED TO WALK-IN COOLER
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: CONTINENTAL 6 DRAWER COOLER, TRUE 4 DRAWER COOLERS #1 AND #2.
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.
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03/31/2015 | Routine | |
Restaurant representatives - add corrected or new information about Belle Haven Club Main Hall, 6023 Fort Hunt Rd, Alexandria, VA 22307 »