Today I conducted a routine inspection and discussed with the certified food manager the following:
1. Management should reiterate the 5 major contributors of foodborne illness with staff regularly: Employee health policy, Personal hygiene, Contaminated equipment and utensils, Time/Temperature relationships for food and Unapproved food sources.
2. Management should ensure all refrigeration and freezer thermometers are functioning properly.
3. Management should ensure all staff members consistently store raw foods like seafood, beef and lamb on shelves below ready to eat foods like soups and dressings while in refrigerated and freezer storage.
4. Management should ensure all working containers of foods are labeled at all times.
5. Management should ensure all working utensils like knives and food scoops are properly stored when not being used.
6. Management should ensure staff members are utilizing the shallow sheet pans and speed racks for cooling down hot foods so they rapidly cool to 70f in 2hours.
7. Management should obtain the instruction sheet for the Victory produce wash and train staff on how to use the product to effectively clean all produce.
If you have any questions please feel free to contact me at 703-246-2444. Thank you.
No violation noted during this evaluation. | 11/18/2015 | Routine | |
This was a routine inspection. Went over past inspections and PIC explained the steps they have taken to monitor food temperatures. Thank you for accompanying me throughout the inspection.
No violation noted during this evaluation. | 06/22/2015 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Ensure tags are maintained for shellfish as discussed during today's visit. Submit service report for repair of dish machine within five days. Thank you for your time today. If you have any questions, please call (703) 246-2444.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Tags missing from the molluscan shellfish containers.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. PERSON IN CHARGE WAS ABLE TO PROVIDE TAGS TO ATTACH FOR SHELLFISH DURING INSPECTION.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces.
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11/25/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Repair 2DR prep refrigerator noted above within 48 hours. Please submit invoice for repair. Report should indicate final ambient temperature.
If you have any questions, please feel free to call (703) 246-2444. Thank you for your time today.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: A food employee was observed eating crackers at the salad prep station where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated. DISCUSSED WITH PERSON IN CHARGE.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Shrimp, sour cream, calamari in 2DR prep refrigerator - sautee at 49F, 47F and 44F.
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. SHRIMP AND CALAMARI WERE REMOVED FROM UNIT AND MOVED TO WALK-IN REFRIGERATOR. SOUR CREAM WAS DISCARDED.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 2DR prep refrigerator - sautee holding at 48F.
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. USE OF UNIT WAS DISCONTINUED. UNIT COLD RAIL USE WAS CONTINUED WITH ICE.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections for the prep area hand sink are leaking.
Correction: A plumbing system shall be maintained in good repair.
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06/16/2014 | 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. Uncovered drink was observed on the cutting board of one of the refrigerators at the cook line.
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. DRINK WAS DISCARDED.
- Miscellaneous Sources of Contamination / Other Sources (corrected on site)
Observation: The following food items were found subject to contamination after receipt and during storage due to the condition as described: Cell phone was observed stored in same well as covered mozzarella cheese along cook line.
Correction: Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 through 3-306. CELL PHONE WAS REMOVED.
- 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: Sliced tomatoes, mozzarella (x2) at 49F, 45F, and 45F in 3DR refrigerator - pantry.
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. SEPARATED INTO SMALLER PORTIONS TO COOL TO 41F or below.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: Temperature measuring devices were not found in three refrigerators in the cookline.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of dishware and cooling pans were not observed sanitized. Note: Allow the high-temp dish machine to reach appropriate temperature according to gauge, before using to sanitize equipment.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. EQUIPMENT WAS RUN THROUGH DISH MACHINE AFTER DISH MACHINE REACHED TEMPERATURE.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Automatic towel dispenser in the kitchen is not operating. Towels are not provided at the respective handsink or at bar handsink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. TOWELS WERE PROVIDED AT THE TIME OF THE INSPECTION.
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11/20/2013 | Routine | |
Today's visit was to conduct a routine inspection.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (
www.vdh.virginia.gov
).
If you have any questions, please feel free to call (703) 246-2444. Thank you.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Tags missing from the molluscan shellfish containers.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. CERTIFIED FOOD MANAGER PROVIDED THE CORESPONDING SHELLSTOCK TAG FOR THE CONTAINER OF MUSSELS WHICH DID NOT HAVE ITS TAG ATTACHED.
- 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. Discussed with certified food manager.
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. CERTIFIED FOOD MANAGER PLACED WET WIPING CLOTHS IN CONTAINERS OF SANITIZER.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Boxes of potatoes stored on the floor and/or food stored less than 6 inches off the floor.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage. POTATOES WERE ELEVATED TO APPROPRIATE SHELVING.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: 2DR refrigerator - Grill, and 3DR prep refrigerator - Salad
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Equipment / Fixed / Space / Seal (repeated violation)
Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: handsink by the two-basin sink in kitchen.
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, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Beverage dispensing nozzles of the soda fountain were not observed to be clean. Discussed with certified food manager. Nozzles will be cleaned at the end of each day.
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.
- Storage of Clean Equipment, Utensils & Linens to Protect from Contamination
Observation: Boxes of glassware, dishware, chemicals, and clean towels were found stored in the employee restroom.
Correction: Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulbs in the walk-in freezer are not covered by a protective shielding. Discussed with CFM.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Automatic towel dispenser at handsink in kitchen is not operating properly, which results in towels being unavailable.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Repair automatic towel dispenser. INDIVIDUAL PAPER TOWELS WERE PROVIDED AT THE AFFECTED HAND SINK.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the areas under the three-compartment sink, two-basin sink, and dish machine are 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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05/21/2013 | Routine | |
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