Chlorine sanitizer concentration in the bar and kitchen dishmachines checked for proper concentration using the provided test strips. Post 2016 Health License in public's view.
- Wiping Cloths, Use Limitation (corrected on site) (repeated violation)
Observation: Cloths in-use for wiping counters and other equipment surfaces observed properly held between uses in a chemical sanitizer solution of proper concentration.
Correction: Cloths in-use for wiping counters and other equipment surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under section 4-501.114
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: The quaternary ammonium test kit paper was observed water damaged.
Correction: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Testing devices to measure the concentration of sanitizing solutions are required for 2 reasons: 1. The use of chemical sanitizers requires minimum concentrations of the sanitizer during the final rinse step to ensure sanitization
- Warewashing Machine, Cleaning Frequency (repeated violation)
Observation: The interior/exterior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Plumbing System/Maintained in Good Repair
Observation: Plumbing connections underneath the kitchen preparation sink observed leaking and in need of repair.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Handwashing Cleanser, Availability (corrected on site)
Observation: A supply of hand cleaning liquid, powder, or bar soap is not provided at each handwashing bar area handsink.
Correction: Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: Disposable paper towels observed not properly provided at each bar area handsink.
Correction: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels
- Intensity/Lighting
Observation: Some of the kitchen lights were observed in need of replacing.
Correction: The light intensity shall be at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels
- Cleaning, Frequency and Restrictions
Observation: Floor surface under and behind the cook-line equipment was observed in need of cleaning.
Correction: Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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01/14/2016 | Routine | |
The caulking behind the handsink next to the preparation sink was observed in need of resealing. Plumbing leak under the food preparation sink observed in need of repair. Wiping cloths observed improperly stored underneath the cutting boards.
- Contamination from Hands/Preventing Contamination by Employees (corrected on site)
Observation: Employee observed cutting ready-to-eat fruit at the bar with his/her bare hands.
Correction: Except when washing fruits and vegetables as specified under 3-302.15 or as specified in paragraph D of this section, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- Poisonous or Toxic Materials/Common Name/Working Containers (corrected on site)
Observation: Chemical spray bottles in the warewashing area observed not properly labeled with the common name.
Correction: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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09/04/2015 | Risk Factor | |
Chlorine dishmachines checked for proper concentration using the provided test strips (50 - 100 ppm).
- Equipment, Food-Contact Surfaces, and Utensils (corrected on site)
Observation: Interior of some plastic bulk food bins on the clean dish storage shelf observed in need of cleaning and sanitizing.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
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05/21/2015 | Risk Factor | |
- Hands and Arms/Where to Wash (corrected on site)
Observation: Employee observed washing his/her hands in the back food preparation sink.
Correction: Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
- Eating, Drinking, or Using Tobacco/Food Contamination Prevention (corrected on site)
Observation: Employee observed eating in the back kitchen area.
Correction: An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food
- Equipment/Fixed, Spacing or Sealing
Observation: The kitchen handsink in the back next to the warewashing area was observed in need of resealing/re-caulking.
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, and above the equipment
- Warewashing Machine, Cleaning Frequency
Observation: The interior/exterior surfaces of the mechanical warewashing machine were observed in need of cleaning.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior/exterior surfaces of the unit to maintain unit performance.
- Plumbing System/Maintained in Good Repair
Observation: The faucet at the handsink near the warewashing area was observed not properly working (low water pressure).
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Hand Drying Provision (corrected on site)
Observation: Disposable paper towels were observed not properly provided at the bar handsink nearest the kitchen.
Correction: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels
- Licenses for Food Establishments
Observation: The food establishment does not have a valid license (license has expired). Manager will visit the health department today to renew the license.
Correction: No person shall operate a food establishment who does not have a valid license issued to him by the county manager. Only a person who complies with the requirements of this chapter shall be entitled to receive or retain such a license. Licenses are not transferable.
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01/13/2015 | Routine | |
Northern VA Certified Food Manager was observed on duty during the time of inspection. Chlorine sanitizer concentration in the bar dishmachine was observed at proper concentration (50 ppm - 100 ppm). Today, a follow-up inspection was conducted for the NOV issued on September 22, 2014. Substantial compliance observed.
No violation noted during this evaluation. | 10/08/2014 | Follow-up | |
Preparation unit cutting boards observed scratched and scoured. Provide test strips for measuring the chlorine sanitizer concentration. Several lights in the kitchen were observed not properly working. Floor surfaces under the fryer units observed in need of cleaning. Transfer Prometric Manager certificates to Northern VA Food Manager Certificates at ORS Interactive - 6066 Leesburg Pike, Falls Church VA 22041. Due to the pattern of violation, a Notice of Violation (NOV) will be issued. A follow-up will be conducted on or about October 8, 2014.
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency (corrected on site)
Observation: Surfaces of the tea/coffee dispenser nozzle observed in need of cleaning and sanitizing. Bulk ice machine chute observed in need of cleaning.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
- Critical: Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site)
Observation: The chlorine sanitizer concentration in the bar dishmachine was observed at improper concentration (0 ppm). The person in charge has contacted the repair technician. Glassware/utensils will be properly washed, rinsed, and sanitized in the kitchen dishmachine until the bar dishmachine has been repaired.
Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
- Cleaning of Plumbing Fixtures
Observation: Kitchen area handsink(s) observed in need of cleaning.
Correction: Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean and maintained and used as specified under section 5-205.11. Handwashing facilities are critical to food protection and must be maintained in operating order at all times so they will be used.
- Poisonous or Toxic Materials/Common Name/Working Containers (corrected on site)
Observation: Working chemical spray container of sanitizer observed not clearly and/or individually identified with the common name of the material.
Correction: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Food Manager Certificate and Responsibility (repeated violation)
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager (several managers have Prometric Certificates that need to be transferred).
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
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09/22/2014 | Risk Factor | |
- Critical: Food Manager Certificate and Responsibility (repeated violation)
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager. The PIC said that he's "ServSafe" certified but did not have any credentials available on-site.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
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06/05/2014 | Follow-up | |
1. The door of WIF has been removed and converted into a larger walk-in refrigerator now.
2. Do not store sanitizer buckets on floor.
3. Hood filters are in need of cleaning.
4. Panini-maker missing handle.
5. Cool cooked foods properly.
- Critical: Hands and Arms/When to Wash (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before donning gloves for working with food.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
- Critical: Cooling, Cooked Food (corrected on site) (repeated violation)
Observation: Spinach dip and cooked mushrooms were not cooled within 2 hours from 57ºC (135ºF) to 21ºC (70ºF)
Correction: and/or within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less.
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Sliced cheddar (51F), Swiss cheese (52F), Provolone (50F) and cheese base (48F), relocated from broken left 2-dr prep refrigerator into walk-in were observed at improper cold holding temperature.
Correction: (discarded) - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site) (repeated violation)
Observation: The handwashing station closer to Keg walk-in refrigerator is being used to rinse wiping cloth and as a dump station.
Correction: The handwashing facility identified above is to be used for washing hands only.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site) (repeated violation)
Observation: The handwashing sink located at cookline had salad bowls and is not maintained so that it is accessible at all times for employee use.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
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05/15/2014 | Risk Factor | |
1. Wash hands frequently.
2. Avoid bare hand contact.
3. The stone walls in restrooms are not smooth and easily cleanable.
4. Do not drink with open containers in food prep area.
5. Do not store any foods on the floor.
- Critical: Hands and Arms/When to Wash (corrected on site)
Observation: A food employee failed to wash his or her hands before donning gloves for working with food.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
- Contamination from Hands/Preventing Contamination by Employees (corrected on site)
Observation: Food employees contacting exposed, ready-to-eat food with their bare hands.
Correction: Food employees not serving a highly susceptible population may contact exposed, ready-to-eat food with their bare hands if: (1) The permit holder obtains prior approval from the regulatory authority
- Critical: Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination (corrected on site)
Observation: Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods. Raw chicken and raw lamb were stored over steamed buns in right 2-dr prep refrigerator.
Correction: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
- Wiping Cloths, Use Limitation (corrected on site)
Observation: Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses are not stored off the floor and/or in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.
Correction: Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.
- Critical: Cooling, Cooked Food (corrected on site)
Observation: Cooked pasta, cooked yesterday and found at 53F in left 2-dr prep refrigerator, was not cooled within 2 hours from 57ºC (135ºF) to 21ºC (70ºF)
Correction: and/or within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less.
- Critical: Time/Temperature Control for Safety Food, Cold Holding
Observation: The following foods were found at improper cold holding temperature:
1. Egg rolls (45F) and dumplings (46F) in walk-in refrigerator - (corrected)
2. Egg rolls (60F) in kitchen - (discarded)
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Consumer Advisory/Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (repeated violation)
Observation: The food establishment serves or sells raw or undercooked food and the permit holder does not inform consumers of the significantly increased risk 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.
Correction: The permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (B) Disclosure shall include: (1) A description of the animal-derived foods, such as "oysters on the half shell (raw oysters)," "raw-egg Caesar salad," and "hamburgers (can be cooked to order);" or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. (C) Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request
- Nonfood-Contact Surfaces/Nonabsorbent (repeated violation)
Observation: The nonfood-contact surface of the milk crates used for shelving is not corrosion-resistant, nonabsorbent, and/or smooth.
Correction: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that requires frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Nonfood-contact surfaces of equipment routinely exposed to splash or food debris are required to be constructed of nonabsorbent materials to facilitate cleaning. Equipment that is easily cleaned minimizes the presence of pathogenic organisms, moisture, and debris and deters the attraction of rodents and insects.
- Food-Contact Surfaces/Cleanability
Observation: The food-contact surface of the cutting boards on both prep refrigerators is not smooth, free of breaks, open seams, cracks, chips, inclusions, pits, similar imperfections, finished to have smooth welds and joints, and/or accessible for cleaning and inspection by an approved method.
Correction: Multiuse food-contact surfaces shall be: (1) Smooth
- Sanitizing Solutions, Testing Devices (corrected on site) (repeated violation)
Observation: A test kit or other device that accurately measures the concentration of the sanitizing solution is not provided.
Correction: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Testing devices to measure the concentration of sanitizing solutions are required for 2 reasons: 1. The use of chemical sanitizers requires minimum concentrations of the sanitizer during the final rinse step to ensure sanitization
- Kitchenware and Tableware/Preventing Contamination (corrected on site)
Observation: Spoons and forks were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
Correction: Store clean and sanitized tableware with food or lip-contact surface facing downward to prevent contamination prior to use.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: The cookline handwashing sink was blocked by buckets and is not maintained so that it is accessible at all times for employee use.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
- Refuse/Areas, Enclosures, and Receptacles, Good Repair
Observation: The recyclable container is missing lids.
Correction: Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair. Storage areas for garbage and refuse containers must be constructed so that they can be thoroughly cleaned in order to avoid creating an attractant or harborage for insects or rodents. In addition, such storage areas must be large enough to accommodate all the containers necessitated by the operation in order to prevent scattering of the garbage and refuse.
- Critical: Food Manager Certificate and Responsibility
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager. The PIC presented a ServSafe Certficate # 6297597, exp. 02/05/2014.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
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01/10/2014 | Routine | |
1. Completely cover the ice at the bar.
2. Discourage employees wiping gloved hands on aprons or cloths
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post no-smoking signs or international no-smoking signs in the non-smoking area.
These can be found online at www.vdh.virginia.gov/breatheasy
- Cooling Methods, Food containers (corrected on site)
Observation: Food container of tator tot mixture and ribeye were not arranged to provide maximum heat transfer and/or loosely covered, or uncovered while cooling
Correction: found stacked and covered.
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site)
Observation: Bags of pasta and crab cake mixture cold holding at the improper temperatures of 53 F and 44 F in the cook's left prep refrigerator. The pasta was discarded. The unit temperature must be lowered to hold foods at 41 F and below. Hummus cold holding at the improper temperature of 49 F in the cook's right prep refrigerator. Lower unit temperature.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Critical: Consumer Advisory/Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (corrected on site) (repeated violation)
Observation: The cheeseburger and ahi tuna tartar menu items that are offered undercooked are not disclosed with an asterisk to the consumer advisory menu statement. The menu is to be reprinted tomorrow.
Correction: The permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (B) Disclosure shall include: (1) A description of the animal-derived foods, such as "oysters on the half shell (raw oysters)," "raw-egg Caesar salad," and "hamburgers (can be cooked to order);" or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. (C) Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request
- Wood, Use Limitation
Observation: Bamboo containers are used as a food-contact surface for steamed buns.
Correction: Wood and wood wicker may not be used as a food-contact surface. Hard maple or an equivalently hard, close-grained wood may be used for: (1) Cutting boards
- Nonfood-Contact Surfaces/Nonabsorbent
Observation: The nonfood-contact surface of the wiping cloths used under the cutting boards are not corrosion-resistant, nonabsorbent, and/or smooth.
Correction: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that requires frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Nonfood-contact surfaces of equipment routinely exposed to splash or food debris are required to be constructed of nonabsorbent materials to facilitate cleaning. Equipment that is easily cleaned minimizes the presence of pathogenic organisms, moisture, and debris and deters the attraction of rodents and insects.
- Nonfood-Contact Surfaces
Observation: The nonfood-contact surface of the milk crates used as shelving are not free of unnecessary ledges, projections, and crevices, and/or designed and constructed to be easily cleanable or maintained.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Hard-to-clean areas could result in the attraction and harborage of insects and rodents and allow the growth of foodborne pathogenic microorganisms. Well-designed equipment enhances the ability to keep nonfood-contact surfaces clean.
- Sanitizing Solutions, Testing Devices
Observation: A test kit or other device that accurately measures the concentration of the sanitizing solution is not provided.
Correction: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Testing devices to measure the concentration of sanitizing solutions are required for 2 reasons: 1. The use of chemical sanitizers requires minimum concentrations of the sanitizer during the final rinse step to ensure sanitization
- Equipment/Good Repair and Proper Adjustment
Observation: The cook's prep refrigerators are not maintaining all foods at 41 F and below.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Critical: Equipment, Food-Contact Surfaces, and Utensils (Critical) (corrected on site)
Observation: The cutting boards are not clean to sight and touch. Wash, rinse, and sanitize once every four hours while in use.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles/Storing
Observation: Cleaned equipment and utensils, laundered linens, and single-service and/or single-use articles are improperly stored (pizza boxes on the floor).
Correction: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (1) In a clean, dry location
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles/Storing
Observation: Clean equipment (food containers) are not stored in a self-draining position that allows air drying.
Correction: Clean equipment and utensils shall be stored as specified under paragraph (A) of this section and shall be stored: (1) In a self-draining position that allows air drying
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles/Storing
Observation: Clean bowls are not stored covered or inverted.
Correction: Clean equipment and utensils shall be stored as specified under paragraph (A) of this section and shall be stored: (1) In a self-draining position that allows air drying
- Floors, Walls, and Ceilings/Cleanability
Observation: The stone walls in the rest-rooms are not installed so they are smooth and easily cleanable.
Correction: Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed and installed so that they are smooth and easily cleanable except for anti-slip floor coverings or applications that may be used for safety reasons and except as specified under section 6-201.14. Floors that are of smooth, durable construction and that are nonabsorbent are more easily cleaned. Requirements and restrictions regarding floor coverings, utility lines, and floor/wall junctures are intended to ensure that regular and effective cleaning is possible and that insect and rodent harborage is minimized.
- Toilet Rooms, Enclosed
Observation: The toilet rooms are not completely enclosed and/or provided with a tight-fitting and/or self-closing doors.
Correction: Except where a toilet room is located outside a food establishment and does not open directly into the food establishment such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Intensity/Lighting (repeated violation)
Observation: The light intensity is below 20 foot candles in the rest-rooms.
Correction: The light intensity shall be at least 215 lux (20 foot candles): (1) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, (2) Inside equipment such as reach-in and under-counter refrigerators
- Critical: Poisonous or Toxic Materials/Common Name/Working Containers (corrected on site)
Observation: Working containers used for storing poisonous or toxic materials are not clearly and/or individually identified with the common name of the material. Chemical spray bottles found unlabelled at the bar. They were marked as disinfectants.
Correction: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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09/19/2013 | Routine | |
C.O. 1300307 approved.
- Critical: Consumer Advisory/Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens
Observation: The food establishment serves or sells raw or undercooked food and the permit holder does not inform consumers of the significantly increased risk 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 [missing disclosure on steaks, burgers, eggs, ahi tuna, & lamb.]
Correction: The permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (B) Disclosure shall include: (1) A description of the animal-derived foods, such as "oysters on the half shell (raw oysters)," "raw-egg Caesar salad," and "hamburgers (can be cooked to order);" or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. (C) Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request
- Critical: Backflow Prevention, Air Gap (corrected on site)
Observation: The diameter of the air gap between the water supply inlet and the flood level rim of the dipper well is less than 1 inch.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less than 1 inch for proper backflow prevention by the air gap.
- Plumbing System/Maintained in Good Repair (corrected on site)
Observation: The prep sink cold water handle is not maintained good repair.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Outer Openings, Protected
Observation: The outer openings of the food establishment are not protected against the entry of insects and rodents [air gaps under doors.]
Correction: Outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Intensity/Lighting
Observation: The light intensity is below 20 foot candles rest-rooms.
Correction: The light intensity shall be at least 215 lux (20 foot candles): (1) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, (2) Inside equipment such as reach-in and under-counter refrigerators
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08/19/2013 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Bracket Room, 1210 N Garfield St, Arlington, VA 22201 »