The purpose of today's visit was to conduct a risk factor assessment inspection. Please fax or email the letter from your salmon supplier within ten calendar days.
EHS also observed the following:
6-501.111(C) Controlling Pests / Methods to Use When Pests are Found
This is a critical violation
Observation: Effective methods are not being used to control cockroaches. Observed live cockroaches in facility.
Correction: Cockroaches are capable of transmitting disease to people by contaminating food and and food-contact surfaces. If cockroaches are found on the premises methods shall be used to control their presence.
Within 48 hours, please obtain a third party pest control service and fax or email the service invoice to the EHS.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier (repeated violation)
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3):----------salmon
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX OR EMAIL a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
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12/22/2015 | Risk Factor | |
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3):----------salmon
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
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:--------------cooked beans at 59F after cooling over 12 hours in large, deep covered plastic container in the True 3DR upright cooler.
Correction: 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 and toxins. Foods that have been temperature abused are to be discarded. DISCARDED.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:-----------observed large deep plastic covered container of cooked beans cooling overnight in True 3DR upright cooler. Observed over 6 inches of cooked rice cooling on metal tray. Observed a number of hot items cooling on metal trays and one large metal pan on speed rack with each metal tray/pan too close together preventing rapid heat transfer.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink in the cookline area being used to hold a metal strainer of cooked potatoes and to fill up containers with water.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Effective methods are not being used to control cockroaches.-----Observed live cockroaches under the Artic Air 1DR flat top cooler and Continental 2DR prep cooler right.
Correction: Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. If cockroaches are found on the premises methods shall be used to control their presence.
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04/02/2015 | Routine | |
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: Some potentially hazardouis food prepared or cooked on site are not cooled from 135-F to 41-within 6 hours.
Correction: Cool potentially hazardous foods within 6 hours. Foods are required to be copoled from 135-F to 70 within 2 hours and from 70 to 41-0F within 4 hours to preventy harmful bacterial growth.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:larger portions, in deep containers closed tight
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 (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: A large number of foods . e.g.white rice =44/45-Felouffee=48-F, crab sauce =44/45-F, marinated beef =43-F, marinara sauce =44-F.
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.(matinara sauce -discarded due to expired use-by-date, sauces placed on ice bath for rapid cooling).
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09/11/2014 | Follow-up | |
- Critical: Food Condition / Safe, Unadulterated, and Honestly Presented
Observation: The following food item(s) is observed to be unsound or adulterated:several prepared potentially hazardous food items, some over 30 days past use-by-dates were observed in the refrigerators held to be served.
Correction: ALL food shall be safe, unadulterated and honestly presented as specified under 3-601.12. (food discarded)_
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device:rice=129-F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. (reherted to165-F)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: A large number of foods . e.g.: chicken wings=47-F, marinated chicken =50-F, grilled chicken wings=46-F, spaghetti =47-=F.
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.(relocated).
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked:Over 100 food containers. Some of ther containers have are 30 days beyound use-by-dates. A few were over 60 days old.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. (Discarded)_
- 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: over 100 containers of prepared food e.g, grilled chicken strips, sliced sausages, a variety of sauces.
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: walk-in , salad station refrigerator
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.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at the ware washing station handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at the wasjing station handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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09/09/2014 | Routine | |
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.An opened beverage cup was found above the salad station.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. (relocated)
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Raw fish found stored above ice cream and vegetables inside a reach-in freezer.
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. ( Items reorganized in the freezer during the inspection accordingly)
- Sanitizer Test Kit Required
Observation: There is no Quaternary Ammonium Compound (QAC) test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions used for soaking wet wiping towels..
Correction: Obtain a QAC test kit to monitor the concentration of the sanitizing solution.
- Warewash Equipment / Cleaning Frequency
Observation: The interior and exterior surfaces of the mechanical warewashing machine are soiled with debris and limescale that may decrease the effectiveness of the unit.
Correction: A warewashing machine, the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths and drainboards or other equipment used to substitute for drainboards shall be cleaned before use, throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function and if used at least every 24 hours.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There was no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. (The CFM arrived during the inspection)
- Lighting Intensity / Consumer Self-Service, Reach-Ins, Other / 20 foot candles
Observation: Observed that inadequate lighting was provided in the warewashing area. Some of the ceiling light bulbs were burned out.
Correction: Increase the lighting to provide a minimum of 20 foot candles in these areas. replace the burned out light bulbs to provide proper illumination.
- Physical Facilities Good Repair
Observation: Observed that the some of the floor tiles in the dish washing area are broken/crushed.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Replace the broken floor tiles. In the mean time, clean the area often to prevent water from pooling.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floors under the kitchen 3-compartment sink and the floor under the ice bins at the bar are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Clean the floors in the above areas properly and more often to prevent the accumulation of debris and dirt.
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02/18/2014 | Routine | |
- Critical: Hands and Arms / Cleaning Procedure
Observation: Observed food employees using improper handwashing procedures. An employee was observed washing his hands without using soap.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- 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: raw seafood and poultry were observed stored above ready-to-eat food inside the walk-in refrigerator.
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.
- 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:half & half =47-F, heavy cream = 49-F, cut tomatoes =46-F, diced tomatoes = 46-F, Caesar dressing = 45-F.
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. ( Heavy cream and half & half discarded, vegetables and dressing iced)
- 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: COOLMAN salad station refrigerator, one-door TRUE refrigerator located near the dish washing area.
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.
- Food-Contact Surface in Contact with Non-PHF(TCS) Cleaned Any Time after Contamination
Observation: Surfaces of the can opener blade and stand were observed soiled with accumulations of grime and debris.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) shall be cleaned at any time when contamination may have occurred.
- Critical: 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.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- 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. Unmarked spray bottles containing cleaning chemical solutions were not observed labeled to identify contents.
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.
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11/13/2013 | Routine | |
FINAL INSPECTION AFTER RENOVATIONS
SCOPE OF WORK:
1. Install new kitchen ceiling tiles.
2. Install new ice make.
3. Install new cook line equipment.
4. Install new gaskets to existing refrigerators.
5. Install new waitress station shelves.
6. Install new bar refrigerator.
7. Install new waste water drain lines at the three-compartment sink.
*Approval on the above listed renovations and equipment is hereby granted by the Fairfax County Health Department.
No violation noted during this evaluation. | 08/02/2013 | Other | |
FINAL INSPECTION AFTER CHANGE OF OWNER - FOLLOW UP
*Ceiling tiles at restrooms shall be replaced within ten (10) days. The ceiling shall be smooth, nonabsorbent and washable.
*The water sprayer at 3-compartment sink shall be adjusted to stay off the sink's flood level.
*Kitchen ceiling tiles at kitchen and kitchen equipment have been cleaned.
*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. | 07/12/2013 | Follow-up | |
FINAL INSPECTION AFTER CHANGE OF OWNER
*The establishment had been closed by the liquor license board due to lack of a Health Department Permit after change of owner.
*The two hood system are galvanized and thus does not meet the current code requirements. The change of the hoods has been waived at this time. However, the change of the hoods will be required if the establishment go under renovations.
1. Application and an application fee for a Health Department permit have not been submitted.
2. A copy of the business license has not been submitted.
3. Ceiling tiles at rest rooms are not smooth, are absorbent and are not washable.
4. Lighting at rest men room is only 2 foot candles. You need at least 20 foot candles.
5. The hood system is being cleaned during this inspection. The refrigeration units located in front of the hood are not accessible for inspection and testing.
6. A mop rack has not been installed at the mop sink.
7. Kitchen ceiling tiles are damaged and unclean. Replacement of the tiles is required.
8. Plumbing under the three-compartment sink does not meet code requirements. The wash and rinse compartments must be indirectly plumbed (connected) to the grease interceptor.
9. The sprayer is hanging inside the three-compartment sink. Adjust the sprayer to stay above the sink's flood level.
10. Caulked behind the dish table is needed.
11. General cleaning of all the kitchen and bar equipment is needed.
*Applicant shall correct the above listed items and schedule for a final follow up inspection.
No violation noted during this evaluation. | 07/09/2013 | Other | |
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