The purpose of this visit was to conduct a risk factor assessment. Monitor the levels of the dish machine using your chlorine test strips to ensure that the dish machine is sanitizing at 50-200 PPM. Maintain all hand sinks accessible for easy hand washing. Thawing methods for vacuum sealed fish, and employee health policy were discussed during today's visit.
Thank you for your time today. If you have any questions, please call (703) 246-2444.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: Dishes in dish machine were not observed sanitized due to inadequate levels of sanitizer in the dish machine's sanitize cycle.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. DISHES WERE SANITIZED DURING INSPECTION.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
Observation: Chlorine levels in the dish machine were observed at 0 PPM. Inadequate sanitizer concentration observed in the sanitize bucket. A new sanitizer feed bucket was used and dish machine was observed operating at 50 PPM>
Correction: Adjust the dischmachine so that food contact surfaces are exposed to sanitizer for the required amount of time per the data plate.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located in the kitchen was observed blocked by a cart. Cart was removed to make the hand sink easiliy accessible for hand washing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
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11/03/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Reheating procedures, date-marking, Time as a Public Health Control (TPHC) and sanitizing levels were discussed during today's visit. Management notified EHS of pending dish machine repair upon inspection arrival. Ensure foods are maintained at 135F or above for hot-holding. Time as a Public Health control has been implemented for garlic butter. Thank you for your time today. If you have any questions, please call (703) 246-2444.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site) (repeated violation)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: cooked, cheese on steamer at 84F and 68F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. Reheated to above 165F as documented above.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: garlic butter at 68F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. GARLIC BUTTER DISCARDED. Time as a public health control will be implemented for future garlic butter batches.
- 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 items that may be served raw and/or undercooked: sirloin, burger.
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. MANAGEMENT ADDED ASTERISK TO FOOD ITEMS ON MENU.
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03/06/2015 | 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) (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." New employee started 2 days ago, not trained for EH 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: A food employee was observed handling the following ready-to-eat food using their bare hands: fried shrimp. Note: The employee will eat it later. Served new shrimp.
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.
- 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, chicken and beef observed stored above ready to eat food.
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: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item were found hot holding at improper temperatures using a calibrated food temperature measuring device: marinara sauce 68F. Note: Reheat. Per the employee she took it out 30 mins ago but forgot to turn on the machine.
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.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (repeated violation)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution. Observed at 0 ppm. Note: Manually sanitize all the utensils.
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.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. Observed few soda guns at the bar needs cleaning. It hada accumulation on the inner surface.
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.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
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01/10/2014 | Routine | |
- Duties / Monitor Sanitizing Practices and Procedures (corrected on site)
Observation: The employees use multipurpose scented cleaner spray to clean food contact surfaces like prep table, cutting board etc.
Correction: The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria.
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH test kit.
- 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. Observed at 0 ppm, replaced the sanitizer bucket.
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.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: Observed the hose near dishmachine is leaking. Also, the inlet for the hot water at dishmachine has a leak.
Correction: A plumbing system shall be maintained in good repair.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Areas around the hood filters needs cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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07/03/2013 | Routine | |
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