The purpose of this visit was to conduct a risk factor assessment. The following good retail
- 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 wiping cloth bucket 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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03/28/2016 | Risk Factor | |
Today I conducted a routine inspection at the above named establishment and had several discussion points with the certified food manager that included:
1. Review of the Employee Health Policy. The policy has been implemented at the establishment however the manager is not reiterating the information to his staff on a regular basis. The certified food manager shall repeatedly discuss the symptoms that contribute to foodborne illness with all his employees regularly.
2. Proper storage of wet wiping cloths in bleach sanitizer water in between uses at a concentration of 50-200ppm.
3. Proper use of hair restraints for all staff members when preparing food.
If you have any questions please don't hesitate to contact me at 703-246-2444. Thank you.
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: Observed all food employees failing to wash his or her hands before engaging in food preparation.
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 THE MANAGER THAT ALL EMPLOYEES SHALL BE PROPERLY WASHING THEIR HANDS AT THE HAND SINKS USING WARM WATER, SOAP AND DRYING WITH PAPER TOWELS BEFORE USING GLOVES TO HANDLE FOODS.
- Critical: Food Condition / Safe, Unadulterated, and Honestly Presented (corrected on site)
Observation: The following food item(s) is observed to be unsound or adulterated: 1. Observed opened cans of tomato sauce inside the walk-in refrigerator with mold growth.
Correction: ALL food shall be safe, unadulterated and honestly presented as specified under 3-601.12. DISCUSSED WITH THE MANAGER THAT ONCE CANNED FOODS HAVE BEEN OPENED THAT THEY SHALL BE TRANSFERRED INTO NSF APPROVED FOOD CONTAINERS WITH LIDS. MANAGER DISCARDED THE MOLDY TOMATO SAUCE.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: 1. Observed tongs hanging on the range (where could be contaminated by soiled clothing), 2. Observed a food scoop lying inside the bins of flour, 3. Observed plastic cups to dispense rice and vinegar.
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 THE MANAGER THAT ALL FOOD ITEMS SHALL BE DISPENSED USING APPROPRIATE TONGS OR SCOOPS WITH HANDLES AND SHALL BE PROPERLY STORED BETWEEN USE.
- Single-Service and Single-Use Articles / No Reuse
Observation: Observed the following items being reused for the storage of other foods: 1. bread bags being reused for covering containers of food, 2. pickle buckets being reused for the storage of vinegar (and not properly labeled), 3. spice containers being reused for other spices and being relabeled.
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse. DISCUSSED WITH THE MANAGER THAT ITEMS SHALL NOT BE REUSED FOR THE STORAGE OF OTHER FOODS. ONCE THE ORIGINAL CONTAINERS AND BAGS ARE EMPTIED THEY SHALL BE DISCARDED. PROVIDE NSF APPROVED CONTAINERS AND LIDS FOR STORAGE OF ALL FOODS.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: 1. shelving units at the cook line that are covered with aluminum foil, 2. exteriors of equipment at the cook line such as the convection oven, 3. shelving units inside the walk-in refrigerator. 4. inside the Beverage Air 3-door under counter reach-in refrigerator at the prep. line (includes shelves, floor).
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Observed several pieces of usused equipment at the establishment such as: 1. Taylor soft service ice cream machine, 2. True 2-door under counter reach-in refrigerator (located in the kitchen), 3. display case at the front counter area.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises. DISCUSSED WITH THE MANAGER THAT ANY UNUSED PIECES OF EQUIPMENT CAN BECOME SITES FOR HARBORAGE OF INSECTS AND RODENTS.
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08/13/2015 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Chlorine sanitizer 3 vat sink: 50 ppm. The following good retail practices were discussed during the inspection. 1) Hand sink front counter near ice table draining slowly and hot water not at sufficient temperature: Actual: 85 degrees F.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: whole milk/ skim milk/ half and half in carafes in coffee self serve station: 57/48/51 degrees 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. NOTE: PIC disposed of half and half and milk.
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01/20/2015 | Risk Factor | |
NOTES:
* The purpose of today's visit was to conduct a routine inspection.
* Ensure employees are effectively washing, rinsing, and sanitizing food contact surfaces as needed or any time after contamination with adequate chlorine sanitizer at 50-200 ppm.
* Violations corrected during inspection.
- Duties / Monitor Sanitizing Practices and Procedures (corrected on site)
Observation: Employees are mixing soap & bleach sanitizer for food contact surfaces and employees are not effectively sanitizing food contact surfaces of the sushi cutting board. Employees are not properly sanitizing cleaned multiuse equipment and utensils.
Correction: The certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved chlorine sanitizer at the proper concentration of 50-200ppm to ensure of effective sanitizing to destroy potential bacterial growth & cross-contamination. The certified food manager effectively informed employees to properly wash, rinse, and sanitize at the time of inspection.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Food employee observed handling raw eel, eating, & drinking prior to handling clean dishware in the 3-vat sink.
Correction: The issue was addressed to the certified food manager at the time of inspection. Cleaned dishware was washed, rinsed, and sanitized at the time of inspection. Ensure employees wash hands as needed and any time following contamination to prevent potential cross-contamination.
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03/14/2014 | Routine | |
The purpose of today’s visit was to conduct a risk factor assessment inspection. Observed good cold holding temperatues. Observed facility clean and organized.
No violation noted during this evaluation. | 07/23/2013 | Risk Factor | |
The purpose of today’s visit was to conduct a routine inspection.
MAINTENANCE:
*Water Heater: State Sandblaster CSB12036SFEB
*Dish Machine: N/A
Within 10 (ten) calendar days please fax a letter from your supplier confirming that red snapper, yellowtail and escolar are frozen to ensure parasite destruction and confirming tilapia is farm raised. Also within 10 (ten) calendar days please email a picture of the menu board showing that white tuna has been corrected to be listed as escolar.
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.-----Observed food employees adding sanitizer to the wash basin and then rinsing. Per manager this is the process the facility has been using.
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction
Observation: The following fish offered for service or sale in the ready-to-eat form does not have written confirmaton that it was frozen to ensure parasite destruction:-----red snapper, escolar and yellowtail.
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: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device:-----chili in warmer observed at 125F
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. REHEATED TO 199F.
- Honestly Presented / Does Not Mislead or Misinform (repeated violation)
Observation: The following food item(s) is offered for human consumption in a way that misleads or misinforms the consumer:-----escolar is listed as white tuna on the sushi menu board.
Correction: Food shall be offered for human consumption in a way that does not mislead or misinform the consumer.
- Handwashing Sink / Refuse Container Required
Observation: There is no refuse container at the area immediately adjacent to the back kitchen hand sink.
Correction: If disposable paper towels are used at handwashing sinks, a trash can shall be located at each sink or group of adjacent sinks.
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03/20/2013 | Routine | |
- 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 egg over fries in 3dr sandwich prep cooler and raw yellow fin over cooked crab meat in 2dr Everest reach-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.
- Wiping Cloths/Use Limitation/Wet Towel Storage (repeated violation)
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.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor: cartons of raw chicken and raw beef on floor of 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.
- Honestly Presented / Does Not Mislead or Misinform
Observation: The following food item(s) is offered for human consumption in a way that misleads or misinforms the consumer: Tilapia served as Red Snapper and Escolar served as White Tuna.
Correction: Food shall be offered for human consumption in a way that does not mislead or misinform the consumer.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests: insect spray - discarded.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the chlorine solution was measured over 200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of chlorine solution at 50-100ppm and maximum of 200ppm. Verify concentration using the appropriate test kit.
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12/05/2012 | Routine | |
Restaurant representatives - add corrected or new information about Cafe Gallery, 5203 Leesburg Pike #102, Falls Church, VA 22041 »