Today I conducted a follow up inspection and discussed with the certified food manager the following:
1. Management should reiterate the 5 major risk factors contributing to foodborne illness with all staff during staff meetings and shift changes: Employee Health Policy, Personal Hygiene, Contaminated Equipment, Time/Temperature relationships with food, Unapproved Food Sources.
2. Management should be calibrating all digital food thermometers in the ice water bath to 32f to ensure accuracy at least once a week or more frequently as needed.
3. Management should implement Active Managerial Control at all times and consider using food, refrigeration and cooling logs.
4. Management should ensure the 3-vat sink is set up daily to wash, rinse and sanitize all equipment and utensils, food thermometers etc. as often as needed. Wash in hot, soapy water, Rinse in hot, clean water and Sanitize in 75f water and bleach at a concentration of 50-200ppm. Change the water at least every 2 hours or more often as needed.
The follow up inspection showed that the facility has come into substantial compliance but still has non-critical items to correct within 30 days. Failure to stay in compliance with the regulations could result in further enforcement action. If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: 1. Interiors of refrigeration and freezer units including floors and shelves, 2. Interior of Perlick refrigerator at the bar being used for storage of dry goods (not a working refrigerator).
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. DISCUSSED WITH MANAGEMENT. EVERYTHING THAT IS SEEN AND TOUCHED SHALL BE CLEANED AND SANITIZED FREQUENTLY.
- 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. Failure to provide a copy of the photo identification card may result in further enforcement action. DISCUSSED WITH MANAGER. MANAGER STATED HE COULD NOT FIND HIS ORIGINAL PICTURE ID AND WILL NEED TO OBTAIN A NEW PHOTO ID FROM ORS INTERACTIVE. PLEASE EMAIL ME THE COPY OF THE PHOTO ID WITHIN 10 BUSINESS DAYS. SEE HAND OUT FOR LOCATION TO OBTAIN THE PHOTO ID.
- Mops in Air-dry Position (repeated violation)
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies. DISCUSSED WITH MANAGEMENT. MANAGEMENT SHALL ENSURE ALL WET MOPS ARE PROPERLY CLEANED AND SANITIZED AND POSITIONED TO ALLOW AIR DRYING AFTER USE.
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11/30/2015 | Follow-up | |
Today I conducted a routine inspection and discussed with the certified food manager the following:
1. Management should reiterate the 5 major contributors to foodborne illness with all staff during staff meetings and shift changes: Employee Health Policy, Personal Hygiene, Contaminated Equipment, Time/Temperature relationships with food, Unapproved Food Sources.
2. Management should be calibrating all digital food thermometers in the ice water bath to 32f to ensure accuracy at least once a week or more frequently as needed.
3. Management should implement Active Managerial Control at all times and consider using food, refrigeration and cooling logs.
4. Management should ensure the 3-vat sink is set up daily to wash, rinse and sanitize all equipment and utensils, food thermometers etc. as often as needed. Wash in hot, soapy water, Rinse in hot, clean water and Sanitize in 75f water with bleach at a concentration of 50-200ppm. Maintain the concentration by changing the water at least every 2 hours or more frequently and use the test kit provided.
5. Management should ensure all work stations at least have red sanitizer buckets that contain bleach water at a concentration of 50-200ppm.
A follow up inspection will be conducted within 10 business days on or around Monday, 11/30/2015. If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Food employees failed to wash his or her hands before engaging in food preparation, before putting on clean gloves, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. DISCUSSED WITH MANAGEMENT. MANAGEMENT SHALL ENCOURAGE AND MONITOR PROPER HAND WASHING PRACTICES OF ALL STAFF.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site) (repeated violation)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: 1. Washed and cut lettuce at the salad station.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. DISCUSSED WITH MANAGEMENT. MANAGEMENT SHALL ENSURE FOOD IS PROPERLY HANDLED ESPECIALLY WHEN READY TO EAT.
- Critical: Food Protection from Contamination / Package, Cover, Wrap
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: 1. Turkey inside the walk-in refrigerator, 2. Raw chicken tenders inside the walk-in refrigerator, 3. Corn inside the walk-in freezer, 4. Ice cream inside the Adcraft 1DR flat top freezer.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. DISCUSSED WITH MANAGER. MANAGER SHALL TRAIN STAFF TO KEEP ALL FOODS COVERED WHILE IN STORAGE UNLESS IT IS BEING COOLED.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: 1. Observed two rubber spatulas stored in the bleach water bucket at the break rack station.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. DISCUSSED WITH MANAGEMENT. MANAGEMENT REMOVED THE SPATULAS AND TOOK THEM TO THE DISH WASHING AREA.
- Wiping Cloths/Use Limitation/Wet Towel Storage (repeated violation)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter or underneath cutting boards.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. DISCUSSED WITH MANAGEMENT. MANAGEMENT SHALL PROVIDE RUBBER MATS UNDER THE CUTTING BOARDS AND ENSURE STAFF KEEP WET TOWELS IN THE BLEACH WATER BETWEEN USES AT A CONCENTRATION OF 50-200PPM.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: 1. Observed a container of black bean soup sitting on the counter at room temperature.
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
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 1. Milk stored inside the True 2DR UPR refrigerator: 45f, 2. Half and half stored inside the True 2DR UPR refrigerator: 45f.
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. DISCUSSED WITH MANAGER. MANAGER SHALL ENSURE ALL COLD FOODS ARE HOLDING AT 41F OR BELOW BY IMPLEMENTING REFRIGERATION AND FOOD LOGS.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: 1. A container of mashed potatoes dated 10/31/2015 (preparation date).
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- Temp Meas Devices for Ambient Air Location
Observation: The temperature measuring device in the following mechanically refrigerated unit(s) was not properly located in the warmest part of the unit: 1. 4DWR/1DR refrigerator@salad, 2. Walk-in freezer, 3. 2DR flat top refrigerator@fry station, 4. Delfield 2DR flat top refrigerator@grill.
Correction: In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit. DISCUSSED WITH MANAGEMENT. MANAGEMENT SHALL LOCATE AMBIENT AIR THERMOMETERS IN THE WARMEST PART OF THE UNIT (NEAR THE DOORS).
- 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. Delfield 2DWR refrigerator@fry station, 2. Delfield 2DWR refrigerator@break rack station.
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. DISCUSSED WITH MANAGEMENT. MANAGEMENT SHALL ENSURE ALL REFRIGERATION UNITS ARE EQUIPPED WITH AMBIENT AIR THERMOMETERS TO ENSURE THE UNITS ARE HOLDING AT 41F OR BELOW.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: 1. Tomato dicer, 2. Meat tenderizer, 3. Can opener blade.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. DISCUSSED WITH MANAGEMENT. MANAGEMENT SHALL BE MONITORING HOW AND WHEN STAFF WASH, RINSE AND SANITIZE EQUIPMENT, UTENSILS, ETC. FOOD CONTACT SURFACES SHALL BE CLEANED AND SANITIZED AT LEAST EVERY 4 HOURS OR AFTER EACH USE.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: 1. Interiors of refrigeration and freezer units including floors and shelves, 2. Interiors of microwave ovens such as the ceiling of the units, 3. Interior of Perlick refrigerator at the bar being used for storage of dry goods (not a working refrigerator).
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. DISCUSSED WITH MANAGEMENT. EVERYTHING THAT IS SEEN AND TOUCHED SHALL BE CLEANED AND SANITIZED FREQUENTLY.
- 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. Failure to provide a copy of the photo identification card may result in further enforcement action. DISCUSSED WITH MANAGER. MANAGER STATED HE HAS THE PICTURE ID BUT LEFT HIS WALLET AT HOME. MANAGER SHALL HAVE HIS PICTURE ID DURING THE FOLLOW UP INSPECTION.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at the bar hand sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. DISCUSSED WITH MANAGEMENT. MANAGEMENT SHALL ENSURE ALL HAND SINKS ARE SUPPLIED WITH SOAP SO STAFF ARE ENCOURAGED TO PROPERLY WASH THEIR HANDS.
- Mops in Air-dry Position
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies. DISCUSSED WITH MANAGEMENT. MANAGEMENT SHALL ENSURE ALL WET MOPS ARE PROPERLY CLEANED AND SANITIZED AND POSITIONED TO ALLOW AIR DRYING AFTER USE.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. Observed two spray bottles of chemicals unlabeled.
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. DISCUSSED WITH MANAGEMENT. MANAGERS SHALL ENSURE STAFF ARE TRAINED TO LABEL ALL WORKING CONTAINERS OF CHEMICALS.
- Separation of Toxics by Spacing or Partitioning (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 two spray bottles of chemicals stored directly next to food and equipment on a shelf in the kitchen near the salad station.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning. DISCUSSED WITH MANAGEMENT. MANAGEMENT SHALL TRAIN STAFF TO PROPERLY STORE ALL CHEMICALS IN ONE LOCATION SEPARATE FROM FOOD, EQUIPMENT, UTENSILS ETC.
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11/16/2015 | Routine | |
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Several wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Manager placed the wet wiping cloths into the wiping cloth bucket solution. Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site) (repeated violation)
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: two containers of mashed potatoes 46f, 47f, approximately 4-5 inches deep, covered, dated for yesterday's prep date of 6/23 (and manager confirmed that they were prepared last evening) in the walk in refrigerator.
Correction: mashed potatoes discarded during inspection. 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.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: placing two covered lexan containers of mashed potatoes with approximately 4-5 inches of mashed potatoes in the walk in refrigerator to cool.
Correction: It was agreed that the best method for this facility is to fill the containers 1/2 full with mashed potatoes and either loosely cover or leave uncovered and stored in a manner which will not allow for cross contamination. EHS provided a handout and verbal information on cooling methods. Use this information to train employees. If you determine that this method is not working, you can try ther following: 1) placing the food in shallow pans
- 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: chopped egg in the 1 door 4 drawer prep cooler 47f. buttermilk 45f, buttermilk 45f sour cream 50f in the Turbo air 1 door upright cooler
Correction: Buttermilk discarded (along with 4 other unopened containers of buttermilk), Sour cream discarded. Chopped egg relocated to the walk in refrigerator to cool down. Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.
- 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: Turbo air 1 door upright ref 53f
Correction: Within 10 days, 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.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: Observed in clean storage, with dried food on the food contact surface the following utensils: A strainer, a pie spatula and a knife.
Correction: Manager took the above utensils to be washed, rinsed and sanitized at the heat sanitizing dish machine during today's visit. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
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06/24/2015 | Routine | |
The purpose of this visit was to conduct an inspection based on a complaint received concerning smoking. Smoking area is structurally separate and separately ventilated, and has its own public entrance. CFM indicated smoking does not generally occur other than during certain parties.
No violation noted during this evaluation. | 12/18/2014 | Complaint | |
The purpose of this visit was to conduct a follow-up inspection on the equipment. Invoice was sent via email already. Equipment is holding at 41F and below and is maintaining potentially hazardous foods at 41F and below. Equipment is meeting regulations. Please send me a copy of the CFM card within 10 days.
- 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.
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10/01/2014 | Follow-up | |
The purpose of this visit was to conduct a follow-up inspection on the Turbo Air 1dr cooler and walkin cooler. Repairman has been contacted to fix equipment. Walkin cooler was holding at 41F and below and potentially hazardous foods temperatures were acceptable, but EHS recommended to have walkin cooler checked and to possibly add air curtains to help retain cold air in the walkin cooler. EHS also observed the walkin cooler door not being closed all the way and reminded CFM to discuss with staff about the importance of keeping potentially hazardous food items cold. Turbo Air 1dr cooler air temperature was still not at 41F and below. CFM informed EHS that he had tried to restart machine and have the fan on inside. EHS also rechecked food temperatures and they were not holding at 41F. Please do not use the turbo air cooler until it is repaired. All potentially hazardous food items inside the turbo air cooler were discarded due to items being in the cooler overnight.
Please contact me when repairs are completed. Another follow-up inspection will be conducted around September 26, 2014. Please have invoice prepared.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: mashed potatoes cooling for overnight in the walkin cooler observed at 48F, 47F, 51F
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. discussed with CFM about proper cooling methods and recommended not to use mashed potatoes. CFM decided to discarded potatoes.
- 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: Turbo Air 1dr cooler 49F
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 (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.
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09/24/2014 | 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: 1) cheddar cheese 56F in ice bath, 2) heavy cream 55F, sour cream 53F in turbo air 1dr cooler, 3) cooked mushroom 68F at room temperature, 4) roast beef 45F in 2drawer cooler
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. cheddar cheese and roast beef was placed back in walkin cooler. mushrooms were discarded. CFM agreed not to use the heavy cream and sour cream
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (corrected on site)
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: brunch menu- eggs benedict, breakfast sampler, flat iron steak and eggs, bennigan's breakfast, buttermilk pancakes and eggs, belgian waffles and eggs
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. Discussed with CFM about proper labeling
- 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.
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09/23/2014 | Risk Factor | |
The purpose of this visit was to conduct a complaint investigation. Complainant allegedly seen shot glasses at the bar have fruit flies in the bottom of the glasses, dishes were spotty with food residue, food employees were bare-hand contacting ready-to-eat foods during food preparation and that the prepared food in the grab'n'go cooler is expired. PIC was not aware of the complaint and no other complaints have been reported. Pest control treatment is done monthly and a special chemical is used to pour in drains to prevent fruit fly harborage. Shot glasses were observed clean. Food employees were using gloves and/or using barriers (tongs, food paper, etc.) during food preparation to ensure no bare-hand contact happens. Food in the grab'n'go cooler has an expiration date of 3 days but is discarded every day in the morning according to the PIC. The grab'n'go cooler had an ambient air temperature of 34F. EHS did observe a few plates with food residue in the dining area/waiter station. Plates with food residue were taken back to the dish machine to be rewashed, rinsed, and sanitized. EHS offered some suggestions to eliminate food residue and spots on dishes and glasses. Based on today's observations, complaint is partially confirmed (plates).
No violation noted during this evaluation. | 03/04/2014 | Complaint | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (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 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: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: PIC was observed handling the following ready-to-eat food using their bare hands: shredded cheese
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. cheese was discarded
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: mashed potatoes at 46F, 45F, and 47F
Correction: cooked veggies 44F and onion soup 44F all in the walkin cooler were found cooling overnight.
- 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.
- Plumbing / Maintained in Good Repair
Observation: The sink basin in the kitchen is slow to drain.
Correction: A plumbing system shall be maintained in good repair.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at bar handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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02/11/2014 | Routine | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
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: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: several dented cans were observed in dry storage area.
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. PIC REMOVED CANS TO RETURN TO SUPPLIER
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
Observation: Outside refuse containerS was uncovered.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at both bars handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- 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. CHEMICALS OVER ICE SCOOP
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. FOOD EMPLOYEE MOVED CHEMICALS TO A DIFFERENT AREA.
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08/26/2013 | Routine | |
PREOPERATIONAL FINAL INSPECTION AFTER CHANGE OF OWNER, CHANGE OF EQUIPMENT, CHANGE OF TRADE NAME RENOVATIONS TO INSTALL AN OUTSIDE BAR
*Planned changes at the outdoor bar, other than those on approved plans shall be submitted to the Health Department for review and approval prior to construction or changes/additions/replacements of equipment.
*The protection and care of the outdoor bar shall be in accordance to the prior agreement in file dated January 2013.
*Indirect waste water drain lines from wash and rinse compartments of the three-compartment sink are being installed during this inspection.
*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. | 07/25/2013 | Pre-Opening | |
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