Today I conducted a routine inspection and discussed with the certified food manager the following:
1. Management should be reiterating the 5 major risk factors that contribute to foodborne illness frequently: Employee Health Policy, Personal hygiene, Contaminated equipment, Time/Temperature relationships with food, Unapproved food sources.
2. Management should be ensuring staff are using the ice baths and stirring large quantities of hot food to make sure they come down to 70f within 2 hours.
3. Management should be monitoring that all equipment, utensils, etc. are washed, rinsed and sanitized after each use.
4. Management should be monitoring the bar area and continuing regular pest control services as needed.
5. Management should properly reflect the Consumer Advisory on the brunch and all day menus as discussed.
If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Food employees failed to wash his or her hands before engaging in food preparation, before putting on clean gloves, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. DISCUSSED WITH MANAGEMENT. MANAGEMENT SHALL BE MONITORING AND RETRAINING STAFF ON HAND WASHING PRACTICES.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (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 several shell stock tags for mussels without dates of the last sale.
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 MANAGEMENT. MANAGEMENT SHALL HAVE AN ORGANIZED RECORD KEEPING SYSTEM AND RETRAIN STAFF TO DOCUMENT ON THE TAG THE DATE OF THE LAST SHELL STOCK SALE.
- Wiping Cloths/Use Limitation/Wet Towel Storage
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. DISCUSSED WITH MANAGEMENT. MANAGEMENT SHALL ENSURE ALL WORK STATIONS ARE PROVIDED WITH A RED SANITIZER BUCKET AT A CONCENTRATION OF 200-400PPM (per manufacturer's specifications for the Quaternary Ammonium) SO STAFF CAN STORE THEIR WET TOWELS PROPERLY BETWEEN USES.
- 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: 1. Delfield 1DR flat top refrigerator @wait station: 49f.
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. DISCUSSED WITH MANAGEMENT. MANAGEMENT SHALL CALL FOR SERVICE ON THE UNIT. IN THE MEANTIME IT SHALL NOT BE USED FOR STORAGE OF ANY TCS FOODS.
- Critical: Backflow Prevention, Air Gap / When Required
Observation: Observed several hoses attached to the mop sink fixture. The hoses extended below the flood rim level of the sink and were under constant pressure.
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by providing an air gap as specified under 5-202.13. DISCUSSED WITH MANAGEMENT. MANAGEMENT SHALL TRAIN STAFF TO REMOVE THE HOSES WHEN NOT IN USE AND STORE THEM PROPERLY TO PREVENT BACK FLOW ISSUES.
- Critical: Backflow Prevention, Air Gap / When Required
Observation: Observed the water supply line for the dipper well extending below the flood rim level of the dipper well.
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by providing an air gap as specified under 5-202.13. The water supply line shall be altered so that it doesn't hang below the flood level rim of the dipper well. DISCUSSED WITH MANAGEMENT. MANAGEMENT SHALL HAVE THE DIPPER WELL WATER SUPPLY LINE RAISED UP ABOVE THE FLOOD LEVEL RIM OF THE WELL TO CREATE A PHYSICAL AIR GAP.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at the following hand sinks: 1. Bar hand sink, 2. Wait station hand sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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11/17/2015 | Routine | |
The purpose of this visit was conduct a routine inspection.
Please email to me the invoice for the repair/readjustment of the #3 prep refrigerator, salad prep refrigerator and Delfield prep refrigerator within 10 days. Additionally please email within 60 days the updated menu containing the asterisk removed from the market fish, unless all fish served, except the exempt species, are frozen for parasite destruction.
RECOMMENDATION:
BEGIN TAKING AND RECORDING TEMPERATURES AT THE PREP REFRIGERATORS MULTIPLE TIMES. IN ADDITION RECORD THE NECESSARY CORRECTIVE ACTION TAKEN IF NECESSARY.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (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 mussel tags without a date that the last mussel in the bag was used on the tags
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: 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:market fish on the menu has asterisk beside it, but type can vary and it is not necessarily frozen or of type of fish that does not require parasite destruction
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 items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed sliced jack cheese at 51F on the #1 prep top, black bean salsa at 45F, goat cheese at 47F on the #2 prep top, shredded mozzarella at 45F, butter at 48F on the #3 prep top, lamb shank at 43F inside the #3 prep drawers, sliced cooked beets at 46F on the salad prep top, cooked onions at 43F in the salad prep refrigerator, half and half at 44F, milk at 43F in the Delfield prep refrigerator
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. JACK CHEESE, GOAT CHEESE, BUTTER DISCARDED, OTHER FOOD PUT IN THE WALK IN TO COOL TO 41F OR BELOW
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: #3 prep refrigerator 43F, salad prep refrigerator 42F
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.
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06/30/2015 | Routine | |
Also present was Rodrigo Excobar (Bar Manager, F-112661, 16-Jun-2019). Inspected for complaint only. All kitchen staff were wearing hair restraints. restaurant does not allow pets. There was no indication of rodent presence, confirmed by Western pest control service reports dated 12/17/14 and 1/8/15. Complaint wasnot confirmed.
No violation noted during this evaluation. | 01/15/2015 | Complaint | |
The purpose of this visit was to conduct a risk factor assessment in response to a report of a possible foodborne illness.
Manager is aware of current walk-in refrigerator temperature and notified EHS upon arrival. Monitor temperatures of food in walk-in refrigerator and submit food temperatures to health department. Notify health department of repairs made to walk-in refrigerator. Relocate food items to other units to hold at 41F or below if temperature rises.
Thank you for your time today. If you have any questions, please call (703) 246-2444.
- 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: cilantro.
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. DISCARDED.
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12/04/2014 | Risk Factor | |
The purpose of today's visit was to conduct a risk factor assessment. Market fish on menu includes salmon, shrimp, tilapia, catfish, and tuna. Only tuna and salmon are offered undercooked. Facilities has farm-raised document for salmon. Tuna is exempt. Asterisk on menu does not apply to other species of fish as they are not offered undercooked as per discussion with person in charge during today's visit. Please submit invoice/service report for bar dish machine repair within 72 hours. If you have any questions, please feel free to call (703) 246-2444. Thank you for your time today.
- 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: eggs and olives for salads.
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. SALADS WERE DISCARDED. NEW SALADS PROVIDED. DISCUSSED WITH FOOD EMPLOYEE AND PERSON IN CHARGE.
- 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 0 ppm chlorine solution.
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.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
Observation: Observed knives, cups, being washed in bar dish machine. Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (see 4-501.114)
Correction: The sanitizer levels are too short for the low temperature, chemical sanitizing mechanical warewashing machine. Equipment food-contact surfaces and utensils are therefore not adequately sanitized after cleaning due to improper function of the warewashing machine.
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08/12/2014 | Risk Factor | |
- Wiping Cloths / Use Limitation /Dry (corrected on site)
Observation: Wiping cloths were observed in contact with food in 4DRW cooler.
Correction: Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use. WIPING CLOTHS WERE REMOVED.
- 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: Heavy cream, goat cheese, in 4DRW cooler - sautee at 48F - DISCARDED
Correction: Chipotle mayo in 4DRW cooler - grill at 49F - DISCARDED.
- Critical: Consumer Advisory, Disclosure Provided (repeated violation)
Observation: Disclosure for consumer advisory is missing on the dinner menu. Note: Lunch menus were in compliance for consumer advisory.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the low temperature, chemical sanitizing warewashing machine at the bar was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
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.
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01/23/2014 | Routine | |
The purpose of this visit was to conduct a follow-up inspection to verify proper ambient temperature of the walk-in refrigerator.
Walk-in refrigerator was observed at 38F. Food temperatures inside the walk-in were observed below 41F. Unit is approved for continued use.
If you have any questions, please feel free to call me at (703) 246-2444. Thank you for your time today.
No violation noted during this evaluation. | 08/16/2013 | Follow-up | |
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site)
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. DISCUSSED WITH CFM. FACILITIES WILL BEGIN MARKING DATE LAST SERVED ON TAGS.
- 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. DISCUSSED WITH CFM. WET WIPING CLOTHS WERE STORED IN SANITIZER CONTAINERS.
- 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: Cooked lamb, garbanzo beans, goat cheese, provolone, in Walk-in refrigerator at 41F 46F 49F and 46F.
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. FOOD ITEMS WERE MOVED TO 3DR UPRIGHT REFRIGERATOR TO COLD-HOLD AT 41F OR BELOW.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The raw and/or undercooked foods provided on the main menu and gluten free menu do not provide a disclosure statement. Add consumer advisory for Salmon, burgers, and any other food items which may be offered raw and/or undercooked.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chlorine sanitizing solutions.
Correction: Obtain a bleach test kit.
- 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: Walk-in refrigerator.
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 WALK-IN REFRIGERATOR TO STORE TCS FOODS WAS DISCONTINUED PENDING REPAIR.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. TOWELS WERE PROVIDED.
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08/15/2013 | Routine | |
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