This is a follow up to check on the repair of 1: the main chemical sanitizing dishmachine in the kitchen and the 2) Bar glass washer dishmachine at the main bar. Both dishmachines were observed sanitizing at 100ppm chlorine. No further follow-up necessary.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the Main bar glasswasher dishmachine and the kitchen dishmachine with a concentration of zero(0) ppm total chlorine. Observation was that utensils were not being washed in these units at the time of the inspection.
Correction: Manager assembled the three vat sink and the sanitize basin with a strength of 200ppm quaternary ammonium. Manager called for maintenance. A follow up will be conducted within 10 business days. Do not use either of the above dishmachines until a repair is adequate to sanitize within approved limits. A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.
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11/04/2015 | Follow-up | |
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (repeated violation)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the Main bar glasswasher dishmachine and the kitchen dishmachine with a concentration of zero(0) ppm total chlorine. Observation was that utensils were not being washed in these units at the time of the inspection.
Correction: Manager assembled the three vat sink and the sanitize basin with a strength of 200ppm quaternary ammonium. Manager called for maintenance. A follow up will be conducted within 10 business days. Do not use either of the above dishmachines until a repair is adequate to sanitize within approved limits. A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.
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11/03/2015 | Risk Factor | |
The purpose of this visit is to follow-up for the repair of the Delfield pizza prep cooler. The unit has been repaired. Thank you.
No violation noted during this evaluation. | 05/15/2015 | Follow-up | |
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: Bottles of water and cooking oil in unlabeled containers along cookline
Correction: Manager labeled the bottles with contents. 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.
- 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: Spring roll, coleslaw, cut tomato inside unit #5 each one measured 47f.
Correction: Manager relocated these items to the walk in refrigerator and emptied the unit. Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.
- 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: The Delfield 3 drawer prep cooler (unit #5) 45f
Correction: The manager will email or fax a copy of the invoice for the repair of this unit within 10 days. 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.
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05/12/2015 | Routine | |
The following observations were made of risk factor controls that were not in compliance the regulatory food code. Due to technical difficulty with the health department inspection program, no items were cited in the sections above. The cited items are listed below.
Section 18
3-501.14 - Cooling. Chili and wings were observed at temperatures above 41F after more than six hours of cooling. CORRECTED DURING INSPECTION: Chili was re-heated to 165F and the cooling process was started a second time.
Section 31
3-501.15 - Cooling Methods. Improper methods are being used to cool chili, wings, spring roll meat. It was observed and discussed that items are left at room temperature to cool. There was no time component to the cooling process. CORRECTIVE ACTION: Use thermometers, ice baths, shallow pans and other methods to cool rapidly from 135F to 70F within two hours.
Section 20
3-501.16(A)(2) - Cold Holding. A number of items in the walkin refrigerator were not cold holding below 41F - see Food Temperature Table. CORRECTIVE ACTION: All TCS foods must be maintained at 41F or less. Monitor the temperature of the walkin refrigerator and the food inside. REPEAT VIOLATION.
SECTION 23
3-603.11 - Consumer Advisory Disclosure present. There was not a disclosure statement on the menu as part of the Consumer Advisory. CORRECTIVE ACTION: Add a proper disclosure statement to the menu for applicable items. Operator stated that new menus would be in place within three weeks. Information was given regarding the correct disclosure verbiage. The draft menu was reviewed. Email a copy of the revised menu to the health department within 3 weeks.
This was a risk factor inspection which focused on those items which may lead to foodborne illness if left uncontrolled. Cooling methods need to be revised. Hot food must be cooled from 135F to 70F in two hours and cooled to 41F within a total of six hours. Cooling at room temperature and then putting in the walkin will not work for most food. There is a good method already in place of using ice baths to cool pasta. Information was given and discussed with the kitchen manager of methods to be used with wings and chili. Temperatures must be taken within the two hour time frame and the process adjusted if it is not close to 70F.
Please note the repeat item cited above. This is the third time identifying a problem with cold holding. The walkin refrigerator was measured at 41F. With opening and closing of the door the temperature is bound to go up. Eventually, the food temperatures will rise. It is recommended that the walkin refrigerator be serviced and the ambient temperature adjusted to 37-38F. Refrigerator and food temperatures should be monitored and recorded for two weeks to see that the food temperature is below 41F.
The next inspection will be in approximately six months.
No violation noted during this evaluation. | 11/14/2014 | Risk Factor | |
Today’s inspection was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
Consumer advisory: cooked to serve hamburger, steak and eggs.
Dish machine: CMA EVA 2000. Chlorine in kitchen. Two (2) CMA GL-X Chlorine at bars.
**Please fax and provide a copy of maintenance invoice for dish machine by March 28, 2014.
*Please cool potentially hazardous foods to 41F and below before putting on prep top.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- 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 beef over chili, raw beef over cooked pork in walk-in cooler
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. Corrected.
- 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: cheese (46F) on prep top of 2dr prep cooler at cookline, cooked corn (44F) on prep top of 3dr prep cooler at cookline, garlic and oil mix on shelf (64F).
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. After lunch hour so prep top was kept closed to bring temperature down. Garlic and oil mix was discarded.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (repeated violation)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the dish machine with a concentration of 0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: Stainless steel containers were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
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03/14/2014 | Routine | |
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction
Observation: The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction: smoked salmon
Correction: Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours.
- 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 pepperjack cheese (49F), sliced tomato (45F) on prep top of 3dr prep cooler - left.
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.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: Consumer advisory is missing in brunch menu for cooked to serve eggs, smoked salmon, and steak. Pork chops and Chicken Caesar wrap in main menu need disclosure asterisks and also reminder statement needs to added to consumer advisory statement.
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.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (repeated violation)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the dish machine with a concentration of 0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.
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08/29/2013 | Risk Factor | |
This inspection was to perform follow-up to the dish machine maintenance that requested during routine inspection performed on January 14, 2014. Machine was fixed after the routine inspection was facility was not able to locate and fax maintenance invoice.
EHS confirmed dish machine has correct chlorine sanitizing concentration.
No violation noted during this evaluation. | 03/29/2013 | Follow-up | |
- 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.
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.
- 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: cut tomato (56F), caesar salad dressing (54F), blue cheese (53F), cooked eggs (51F), diced tomato (52F) in prep top - all discarded, cooked chicken wings (52F) - discarded, cooked corn (46F) - moved to 2dr Avantco upright cooler - in 6 drawers prep cooler - right. Foods on prep top and 1st rows of drawers were all over 50F degrees but foods in the bottom rows of drawers were 46-48F. Maintenance called. Shredded cheese (48F), Alfredo sauce (49F), cut tomato (49F), cooked chicken (47F), ham (48F) - all moved into freezer to bring temperature down, Swiss cheese (47F), hot dogs (48F), raw shrimp (46F) - all moved into freezer to bring the temperature down - in 6 drawers prep cooler - left. Maintenance called.
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.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the bar dish machine with a concentration of 0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
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: men and women's bathrooms.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- 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: 3 spray bottles of cleaning solutions.
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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01/14/2013 | Routine | |
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