Today a RISK FACTOR inspection was conducted at your facility. Thank you for accompanying me during this inspection as your participation allows me to assess areas at your establishment than may require further assessment.
NOTE: At this inspection EHS discussed further with the Certified Food Manager the following 1) Marking the shell fish tags with the date when bag was emptied. 2) Training staff on proper methods to scoop ice from the ice bins 3) Cleaning the ice bins on a regular basis.
QUESTIONS: Please call 703-246-2444
- 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.OBSERVED THAT FACILITY IS NOT MARKING DATE WHEN LAST SHELLFISH WAS SOLD/BAG BECAME EMPTY.
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.DISCUSSED WITH MANAGER AND DEMONSTRATED HOW TO MARK THE TAGS AND ALSO THE PUBLIC HEALTH SIGNIFICANCE OF MARKING THE DATE ON THE TAGS.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be correctly date marked: OBSERVED OLD DATE MARK STICKERS ON CONTAINERS OF SATAY SAUCE IN THE WALK IN REFRIGERATOR .
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. MANAGER REPLACED THE STICKERS WITH CORRECT DATE MARKING.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site)
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. OBSERVED PINK MOLD LIKE SUBSTANCE ON THE INSIDE SURFACES IF THE ICE BINS.
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. DISCUSSED WITH MANAGER, STAFF STARTED CLEANING PROCESS DURING THE INSPECTION.
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11/18/2015 | Risk Factor | |
A ROUTINE INSPECTION of your facility was conducted today. Thank you for accompanying me during this visit as your participation allows me to clarify processes at your facility that may require further assessment.
NOTE: At this inspection further time was taken to discuss the following topics with the CFM 1) Regular review of Employee Health Policy guidelines 2) Date marking the shell fish stock tags 3) No commingling of shell fish from different bags.
Questions: Call 703-246-2444
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Inadequate record keeping system for molluscan shellfish when removed from their tagged or labeled container.OBSERVED THAT THE TAGS WERE NOT ATTACHED TO SHELLFISH AND THE SHELLFISH HAD BEEN REMOVED FROM THEIR BAGS AND MIXED TOGETHER IN SMALL BATCHES COVERED WITH SARAN WRAP AND PLACED IN A CONTAINER WITH OTHER SHELLFISH FROM OTHER STOCKS.APPROXIMATELY 6-7 TAGS WERE INSIDE THE CONTAINER HOLDING THESE SMALL PACKETS OF SHELLFISH.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. DISCUSSED WITH MANAGER THAT SHELLFISH SHOULD BE RETAINED IN ORIGINAL CONTAINER WITH TAGS ATTACHED AND THAT SHELLFISH FROM DIFFERENT BAGS CANNOT BE MIXED TOGETHER. SHELLFISH WERE DISCARDED.
- 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. OBSERVED SHELFISH TAGS WITH NO DATE TO INDICATE WHEN THE LAST SHELL FISH WAS SOLD,SERVED OR DISCARDED
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. DISCUSSED WITH MANAGER THAT SHELLFISH TAGS NEED TO MARKED WHEN THE LAST ITEM IN THE BAG HAS BEEN SOLD/SERVED AND NEED TO BE RETAINED FOR 90 DAYS. A FEW TAGS WERE MARKED AS EXAMPLES FOR THE MANAGER.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:OBSERVED KNIVES STORED IN THE GAP BETWEEN THE MICROWAVE AND COUNTER AND IN THE GAP BETWEEN PREP TABLE AND WALL.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. DISCUSSED WITH MANAGER, THE KNIVES WERE PLACED TO BE WASHED,RINSED AND SANITIZED.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. OBSERVED SEVERAL CONTAINERS OF RAW CHICKEN, RAW BEEF,RAW SHRIMP,OTHER SEA FOOD AND CARTONS OF FROZEN FOODS STORED ON THE FLOOR OF THE WALK IN FREEZER.
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. DISCUSSED WITH MANAGER THAT THE ITEMS SHOULD BE MOVED TO 6 INCHES OR ABOVE THE FLOOR . MANAGER AND STAFF BEGAN TO ARRANGE THE ITEMS DURING THE INSPECTION.
- Cutting Boards / Resurface / Discard (repeated violation)
Observation: The cutting boards along the PREP COUNTERS OPPOSITE THE STOVE AND AT THE BACK PREP TABLE OPPOSITE THE 3 AVTS SINK ARE HEAVILY SCRATCHED AND SCORED AND HAVE BLACK STAINS ON THEM. 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. DISCUSSED WITH MANAGER TO DISCARD OR RESURFACE THE CUTTING BOARDS IN 30 DAYS..
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06/15/2015 | Routine | |
Today a TRAINING inspection of your facility was conducted. Topics covered include retaining shell fish stock tags for 90 days and noting the date when the last shell fish from the bag has been served or sold. Also discussed hand washing and no bare hand contact with ready to eat foods. CFM is aware of Employee Health guidelines and reportable illnesses and will regularly include that in staff training sessions.
No violation noted during this evaluation. | 11/14/2014 | Training | |
- 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: OBSERVED RAW SCALLOPS AT 51F, COOKED CHICKEN AT 52F, RAW PORK AT 48F (TOP) AND RAW CHICKEN (BOTTOM) AT 51F IN THE 3 DR PREP TOP REFRIGERATOR
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 IS MOVING ALL ITEMS TO THE WALK IN REFRIGERATOR TILL UNIT IS SERVICED AND CAN HOLD FOOD AT 41F OR BELOW. TECHNICIAN ON PREMISES AT INSPECTION TIME.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site) (repeated violation)
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. OBSERVED PINK MOLDY SUBSTANCE AND GRIME ALONG THE INSIDE OF THE ICE BINS.
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.MANAGER WILL INSTRUCT STAFF TO CLEAN THE ICE BINS.
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08/07/2014 | Risk Factor | |
Complaint investigation conducted. Survey of areas of kitchen and dining room was done. At the time of the inspection no visible cockroach infestation could be identified. However manager confirmed that there has been activity noted and Stertitech pest control service has been called in on June 13,14,15 and next follow up is on June 17th. Pest control technician confirms activity and is exterminating for cockr
oaches.All documents and records were available and were reviewed Complaint could be valid and measures are being undertaken.
No violation noted during this evaluation. | 06/16/2014 | Complaint | |
- 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.OBSERVED NO DATE MARKED ON SHELLFISH TAGS TO RECORD DATE LAST SHELLSTOCK WAS SOLD/SERVED.
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. PROVIDED CFM WITH ILLUSTRATED INSTRUCTIONS DURING AND AGAIN AT THE END OF THE INSPECTION ON RECORDING THE LAST SOLD DATE, CFM MARKED DATE ON THE MOST RECENT TAG .
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
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 COOKED CHICKEN AND RAW PORK ON THE SAME SHELF IN THE WALK IN REFRIGERATOR.
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 REMOVED THE RAW PORK TO A LOWER SHELF.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows:OBSERVED RAW SHRIMP, RAW LAMB AND RAW BEEF ON THE SAME SHELF , RAW CHICKEN OVER RAW BEEF AND RAW CHICKEN AND RAW BEEF STORED IN THE SAME PAN IN THE WALK IN REFRIGERATOR.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). DISCUSSED WITH CFM ON CORRECT METHOD OF STORAGE AND PROVIDED ILLUSTRATED HANDOUT. STAFF REARRANGED ITEMS IN CORRECT ORDER.
- Unpackaged Food Not in Contact with Undrained Ice (corrected on site) (repeated violation)
Observation: The following unpackaged food was found stored in direct contact with undrained ice.OBSERVED TOFU STORED IN CONTAINER IN UNDRAINED ICE ON THE SHELF OF A STAINLESS STEEL CART NEAR THE STOVE AND SCALLOPS STORED IN A CONTAINER OF UNDRAINED ICE IN THE WALK IN REFRIGERATOR.
Correction: Unpackaged food may not be stored in direct contact with undrained ice. EXPLAINED TO THE CFM REASON THAT FOOD ITEMS CANNOT BE STORED IN UNDRAINED ICE. THESE ITEMS WERE REMOVED FROM THE CONTAINERS AND PLACED IN CONTAINERS WHICH HAD HOLES AT THE BOTTOM TO DRAIN THE WATER.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.OBSERVED A WET WIPING CLOTH AT THE BAR AREA AND ON THE PREP TABLE IN THE KITCHEN.
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.SPOKE TO STAFF WHO REMOVED THE CLOTH FROM THE AREA AND STORED IT IN SANITIZING BUCKETS.
- Food Temperature Measuring Devices, F Scale, Accurate within 2°F
Observation: The food temperature measuring device located in the kitchen area near the stove and unit is not accurate in °F: OBSERVED THAT THE ONLY THERMOMETER AT THE FACILITY WAS NOT WORKING.
Correction: Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/- 2°F in the intended range of use. CFM HAS BEEN INSTRUCTED TO OBTAIN WORKING THERMOMETERS WITHIN 48 HRS AND LEAVE VOICE MAIL ONCE IT HAS BEEN OBTAINED.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
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 3 vat sink 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. EHS WORKED WITH STAFF AND ADJUSTED THE CONCENTRATION OF CHLORINE SOLUTION TO 100 PPM WHEN TESTED WITH BLEACH TEST STRIP KIT.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: OBSERVED THAT THE SHELF NEXT TO THE DISH WASHER THAT HOLDS ALL CLEAN UTENSILS, PLATES AND CUPS HAD VISIBLE DIRT AND DUST ON ITS SURFACE.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. TALKED TO STAFF WHO BEGAN CLEANING THE SHELF DURING THE INSPECTION.
- 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 ENCRUSTED DEPOSITS AND VISIBLE DIRT ON THE INSIDE OF BOTH THE ICE MACHINES.
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. THE CFM WAS SHOWN THE INSIDE OF THE MACHINE AND ASKED TO TASK STAFF TO CLEAN THE ICE BINS ON A REGULAR BASIS.
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02/19/2014 | Routine | |
- 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: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows:OBSERVED PACKET OF RAW CHICKEN STORED OVER RAW BEEF IN THE BOTTOM SHELF OF THE 3 DR PREP REFRIGERATOR. ALSO RAW CHICKEN, BEEF AND SEAFOOD STORED ON SAME SHELF IN THE WALK IN REFRIGERATOR.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). CORRECTED: DISCUSSED WITH CFM WHO REMOVED THE ITEMS AND STORED THEM IN A CORRECT MANNER.
- 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:OBSERVED RAW PORK AT 44F, RAW BEEF AT 45F, RAW SHRIMP AT 47F AND RAW CHICKEN AT 49F IN THE 3 DR PREP REFRIGERATOR.
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.CORRECTED: DISCUSSED WITH CFM ALL ITEMS REMOVED TO WALK IN REFRIGERATOR. THERMOSTAT IN 3 DR PREP REFRIGERATOR WAS LOWERED TO <40 F .
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: OBSERVED SPRING ROLLS, COOKED NOODLES AND CHICKEN AND BEEF ON STICKS IN THE WALK IN REFRIGERATOR WITH NO DATE MARK.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.CORRECTED: DISCUSSED WITH MANAGER ON CORRECT DATE MARKING PROCEDURES
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the BAR area being used to store towels and hand wash sink in the KITCHEN near the True 2 DR prep top being used to store a large strainer.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.CORRECTED : CFM REMOVED THE ITEMS FROM THE HAND WASH SINK.
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10/07/2013 | Risk Factor | |
The purpose of today’s visit 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.
FOR MORE INFORMATION:
Inspections are available for public viewing on the State of Virginia website (
www.vdh.virginia.gov
).
Facility Data:
Hot water heater: State CSB 12036, 36 KW, 145 GPH
Dishmachine: Ecolab Inferno
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
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: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit.Observed raw seafood stored over ready to eat food like icecream in the True 1 Dr Freezer.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. CORRECTED: CFM REMOVED THE ITEMS FROM THE AREA.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: Observed unwrapped raw scallops and shrimp in the True 1 Dr freezer
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. CORRECTED: CFM REMOVED THE ITEMS DURING INSPECTION AND REPACKAGED THEM.
- 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:Observed tomato shade in a plastic unmarked container
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.CORRECTED: CFM MARKED THE CONTAINER WITH A LABEL
- Unpackaged Food Not in Contact with Undrained Ice (corrected on site)
Observation: The following unpackaged food was found stored in direct contact with undrained ice. Observed Tofu stored in container over undrained ice in the 2 Dr prep refrigerator.
Correction: Unpackaged food may not be stored in direct contact with undrained ice. CORRECTED: CFM REMOVED THE ITEM FROM THE PAN AND STORED IT IN CORRECT MANNER.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:Observed ice scoop stored on top of the ice machine.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. CORRECTED: CFM REMOVED THE SCOOP FROM THE AREA AND STORED IN CLEAN LOCATION.
- 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.CORRECTED: CFM REMOVED THE CLOTH FROM THE PREP COUNTER.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor.Observed several boxes of groceries and buckets containing food items such as sauces stored on the floor in the walk in refrigerator and freezer
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.
- 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: Tofu in the 3 Dr Sandwich unit observed at 48F and milk in the bar refrigerator ( L) observed at 50 F
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. CORRECTED: CFM MOVED TOFU TO WALK IN AND ALL MILK CARTONS FROM THE BAR REFRIGERATOR (L) WERE MOVED TO WALK IN .
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked:cooked noodles, egg rolls in the walk in refrigerator,
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.CORRECTED : CFM DATE MARKED THE ITEMS DURING INSPECTION.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: Observed no thermometers in the True 1 Dr refrigerator and freezer and in the two bar beverage and drinks refrigerators.
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.
- Cutting Boards / Resurface / Discard
Observation: The cutting boards along the prep counter near the 3 VAT sink 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.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the sink near the cooking stove/ 3 VAT was blocked, by a hand cart preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. CORRECTED : CFM REMOVED THE CART FROM THE AREA
- 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.Observed sign to be missing at two handwash sinks in the kitchen area and handwash sink in the bar area
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.CORRECTED DURING INSPECTION
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03/07/2013 | Routine | |
Restaurant representatives - add corrected or new information about Busara Restaurant, 11964 Market Street, Reston, VA 20190 »