Please attain a Certified Food Manager Card for all Food Employees that have a Serve Safe Certificate. (REPEAT VIOLATION) **Please send copies to Health Department by 1/21/16.
Please DO NOT use Dishmachine until repaired. CFM called for Service during inspection. **Please send copy of Work Service Invoice for Repair of Dish Machine and send copy to Health Department by 1/18/16.
Prevent pests and flies by refraining from keeping soiled dishware overnight after closing hours and clean sink drains regularly. **Please send copy of Pest Control Invoice to Health Department by 1/21/16.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site) (repeated violation)
Observation: Tags missing from the molluscan shellfish containers. OBSERVED CONTAINER OF LARGE NECK CLAMS, SMALL CLAMS, AND MUSSLES WITHOUT TAGS ATTACHED IN WIC DISPLAY.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. TAGS ATTAINED AND PLACED WITH FOOD ITEMS.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (repeated violation)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
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: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution. DISH MACHINE OBSERVED WITH NO SANITIZER WHEN TESTED WITH TEST STRIPS.
Correction: 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. DISH MACHINE WILL NOT BE USED UNTIL REPAIRED. 3VAT SINK SET UP FOR DISHWASHING.
- 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). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the BY 3VAT SINK is blocked, preventing access by employees for easy handwashing. OBSERVED SOILED CUPS IN HANDSINK BASIN.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. ITEMS REMOVED FROM HANDSINK AREA.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the FLOOR TILE is not maintained in good repair. OBSERVED FLOOR TILE IN KITCHEN CRACKED AND MISSING RESULTING IN STANDING WATER IN AREA.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist. OBSERVED SOILED DISHES IN CONTAINERS WITH VISIBLE FOOD DEBRIS KEPT ON FLOOR OVERNIGHT AFTER CLOSING HOURS. OBSERVED SINK DRAINS IN NEED OF CLEANING. EHS OBSERVED MULITPLE FRUIT FLIES AND FLIES IN 3VAT/KITCHEN AREA.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises. PLEASE REFRAIN FROM KEEPING SOILED DISHWARE OVERNIGHT TO PREVENT PESTS. CLEAN REGULARLY AS NEEDED.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the FLOORS UNDER SHELVING UNITS in the DRY STORAGE AREA AND UNDERNEATH COOKLINE EQUIPMENT is in need of cleaning. OBSERVED FOOD DEBRIS IN FLOOR DRAINS AND CLEANING NEEDED.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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01/14/2016 | Routine | |
Please remember that a Certified Food Manager must be present during all hours of operation. It is advised that additional Food Employees attain a Certified Food Manager's Card to ensure that one is available at all times.
NOTE: Verified all Shellstock Tags to be in Compliance with Interstate Certified Shellfish Shipper's List
Observed example of Active Managerial Control with proper cooking methods by CFM. A Beeping Timer was purchased and placed next to Steamer equipment to ensure that all foods including hot meat buns, mussels, clams, octopus, oysters, etc. are fully cooked for dishes. Thank you.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Tags missing from the molluscan shellfish containers. OBSERVED CONTAINERS OF CLAMS, OYSTERS, AND MUSSELS WITHOUT TAGS ATTACHED IN DISPLAY WIC.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. EHS EXPLAINED PROPER SHELLSTOCK TAG PROCEDURES. CMF ATTACHED CORRECT TAG TO CONTAINER.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site) (repeated violation)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
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. EHS EXPLAINED PROPER SHELLSTOCK PROCEDURES.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: The raw animal food on display is stored in a manner that may cause cross contamination of ready-to-eat food as follows: OBSERVED RAW SHELL EGGS STORED ABOVE VEGETABLES IN DISPLAY WIC.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be displayed to prevent cross contamination. Display all raw foods together and all cooked foods or ready-to-eat foods together. Maintain separation. CFM REARRANGED FOOD ITEMS.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
Observation: There is 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. CFM ARRIVED DURING INSPECTION.
- Physical Facilities Good Repair
Observation: Observed that the CEILING TILE ABOVE DRY STORAGE AREA DETACHED AND is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the FLOORS UNDERNEATH EQUIPMENT in the COOKLINE is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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06/04/2015 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment inspection.
No violation noted during this evaluation. | 12/04/2014 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
Dish machine: CMA L-1X16
EHS provided manager with employee health policy and shell stock handouts.
- 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)
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site) (repeated violation)
Observation: The date when the last shell stock from the container is sold or served is not recorded on the tag or label.
Correction: The identity of the source of shell stock oysters, clams, mussels that are sold or served shall be maintained by retaining shell stock tags or labels and marking the tag or label with the date when the last shell stock from the container is sold or served.---Talk to the manager.
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food items that are not easily identified by appearance were observed without a label: salt, flour, sugar
Correction: Unless a food item can be easily recognized, 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.
- Cutting Boards / Resurface / Discard
Observation: The cutting boards along prep area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is 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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the hand sink at the dish washing area being used to store used cooking utensils.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.---Manager talk to the food employee and utensil remove to the 3-compartment sink.
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06/17/2014 | Routine | |
The purpose of this visit is to conduct a routine inspection.
Use three compartment sink as a means to wash, rinse, and sanitize. Upon repair of the dish machine provide service report and send copy via fax or email.
Discontinue use of the dish machine until it is repaired.
Provided an employee health policy.
Fax or email copies of signed employee health policy forms within 10 days.
- 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)
- 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. OBSERVED OPEN BEVERAGE STORED AT THE FOOD PREPARATION TABLE.
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. MANAGER DISCARDED BEVERAGE.
- 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.
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: 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: Walk in cooler: Bean sprouts 48F, shrimp 49F
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. MANAGER PLACED BEAN SPROUTS AND SHRIMP IN THE WALK IN FREEZER TO RAPIDLY COOL TO 41F.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: 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.
- Critical: Conditions of Use / Presence and Use / Restricted Use Pesticide (corrected on site)
Observation: Restricted, commercial use pesticides present in the facility are applied by the operator who is not a certified pesticide applicator. MANAGER USING RAID PRODUCT AS A MEANS TO OF PEST CONTROL.
Correction: Because of their toxicity, restricted use pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. RAID CONTAINER REMOVED FROM RESTAURANT.
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08/08/2013 | Risk Factor | |
CHANGE OF OWNER INSPECTION - FOLLOW UP
*All items listed on inspection report dated 03-15-13 have been corrected. We thank you.
*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. | 03/18/2013 | Follow-up | |
FINAL INSPECTION AFTER CHANGE OF OWNER AND NOT BEING OPERATED FOR ONE YEAR
1. A backflow preventer has not been installed on a hose bib located under the three-compartment sink.
2. One walk-in refrigerator is not working.
3. A mop rack has not been installed at mop sink.
*Owner shall correct the above listed items and schedule for a final follow up Health Department inspection.
No violation noted during this evaluation. | 03/15/2013 | Pre-Opening | |
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