The purpose of this visit was to conduct a routine inspection. Thank you for accompanying me through the inspection.
Please fax or email a copy of the service invoice for the dish machine by January 18, 2016.
If you have any questions or concerns, please feel free to contact 703-246-2444.
- 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: butter (75'F, 70'F) sitting at room temperature
Correction: BUTTER WAS DISCARDED. DISCUSSED WITH MANAGER THE NEED TO COLD HOLD BUTTER AT 41'F OR BELOW. MANAGER NOTED THAT BUTTER IS USED FREQUENTLY AND WOULD LIKE TO KEEP IT AT ROOM TEMPERATURE. EHS INFORMED MANAGER TO USE TIME AS A PUBLIC HEALTH CONTROL. INFORMATION REGARDING TIME AS A PUBLIC HEALTH CONTROL WAS DISTRIBUTED. 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.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine (bar area) was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: MANAGER DISCONTINUED USE OF DISH MACHINE. MANAGER INFORMED FOOD EMPLOYEE TO SEND DIRTY DISHWARE ITEMS TO THE BACK TO BE RINSED, WASHED, AND SANITIZED. Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the bar being used to store bar items.
Correction: ITEMS WERE REMOVED. Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink at bar.
Correction: MANAGER PROVIDED HANDSOAP. Provide hand soap at each hand sink to allow employees to properly wash their hands.
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01/14/2016 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment inspection.
No violation noted during this evaluation. | 11/03/2015 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
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.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins and enclosed components of equipment are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
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06/23/2015 | Routine | |
Ecolab ES-2000 Dish Washing Machine (Kitchen) passed Thermolabel test.
Ecolab Bar Glass Washer (Chlorine) not in use
No violation noted during this evaluation. | 12/09/2014 | Risk Factor | |
Ecolab ES-2000 dish washing machine passed Thermolabel test. Consumer Advisory: tuna, salmon, beef.
- Physical Facilities Good Repair
Observation: Observed that the ONE CEILING TILE IN FRONT AREA OF KITCHEN is not maintained in good repair: IT HAS A DAMAGED CORNER.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. REPLACE DAMAGED CEILING TILE.
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04/29/2014 | Routine | |
The purpose of today's visit was to perfirm a risk factor assessment
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (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)
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12/17/2013 | Risk Factor | |
The purpose of this visit was to perform a routine inspection. Thank you for accompanying me and assisting in this process.
The food service establishment is not in compliance with having an Employee Health Policy. The Person-In-Charge is to provide training on the Employee Health Policy within 14 calendar days. Documentation (meeting attendance sheet/signed agreement form) is to be submitted to the Health Department within 14 days (by COB 5/24/13) by fax or email that training has been completed. Failure to comply may result in further enforcement action. FAX documentation to EHS at 703-385-9568, attn: John Vander Voort, ref: Blackfinn Ameripub.
To prevent repeated cold holding violations: lower temperature of prep cooler refrigeration units, keep prep cooler doors and prep top covers closed as much as possible, use ice water immersion of holding vessels where possible, and rotate PHF items between refrigeration units and prep tops. Frequently measure prep top temperatures
- 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)
- Fish Served Raw RTE / Records Creation & Retention of Freezing For Parasite Destruction
Observation: No records of freezing for parasite destruction are maintained for the following raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form: Salmon and Ahi Tuna.
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records for the frozen fish at the food establishment for 90 calendar days beyond the time of service or sale to a consumer. If the fish are frozen by a supplier, a letter the fish supplier stipulating that the fish is frozen as required shall be provided. CORRECTIVE ACTION: Provide supplier documentation that all fish which may be served raw or partially cooked have been farm raised/pellet fed or frozen for parasite destruction.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: (CORRECTED DURING INSPECTION) The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1. Partially cooked chicken wings at 46F (overnight)
2. Items in cookline prep tops: sliced tomato 56F,52, cubed tomato 43F.
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. CORRECTIVE ACTION: Chicken at 46F was discarded
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05/10/2013 | Routine | |
This visit was conducted to do a Pre opening Follow up inspection.
All corrections have been made. A new water heater STATE , MODEL # SHE50100NE124 , 100,000 BTUs , 116, 36 gph at 100 F rise hooked up in parallel with existing water heater.
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 obtained. 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. | 04/12/2013 | Follow-up | |
| No violation noted during this evaluation. | 04/10/2013 | Pre-Opening | |
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