A RISK FACTOR inspection was conducted today. Thank you for accompanying me during this inspection as your participation allows me to assess processes at your facility that may require further clarification.
QUESTIONS: Please call 703-246-2444
No violation noted during this evaluation. | 12/11/2015 | Risk Factor | |
Today a site visit was made to follow up and assess compliance of violations noted at the earlier routine inspection. It was noted that all violations have been corrected. Thank you for working with the the Health Department to correct all violations.
No violation noted during this evaluation. | 07/06/2015 | Follow-up | |
- Critical: Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates Last Sold or Served (corrected on site)
Observation: The tags for the molluscan shellfish are not being retained for 90 days.NO DATE MARKING ON THE SHELL FISH 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 for 90 calendar days from the date when the last shellstock from the container is sold or served using one of the following methods: 1) an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when the last shellstock from a container are sold or served, 2) preserving source identification by using a record keeping system, and 3) ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer. DISCUSSED THE PUBLIC HEALTH IMPORTANCE OF NOTING SOLD DATE ON TAGS.
- 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: OBSERVED SINGLE SERVICE CONTAINERS AND OTHER FOOD ITEMS PLACED ALL AROUND THE WATER HEATER AND COMPLTELY OBSRUCTING ACCESS TO IT.
Correction: Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 through 3-306. MANAGER HAS BEEN ASKED TO MOVE THE ITEMS FROM THE HOT WATER HEATER AREA.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:OBSERVED RICE COOLING ON THE PREP TABLE WITH TIGHT WRAP COVERING IT.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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 RAW BEEF AT 51F, RAW CHICKEN AT 51F, PASTA AT 45 F IN THE TRUE 2 DR PREP TOP REFRIGERATOR AND SARDINES AT 60F AND CARROTS IN SAUCE AT 56F IN THE TRUE 2 DR FLAT TOP REFRIGERATOR.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. ALL ITEMS WERE MOVED TO CONTAINERS WITH ICE AS COOLANTS. THESE UNITS ARE NOT TO BE USED TILL SERVICED AND ABLE TO MAINTAIN PHF AT 41F OR BELOW. WILL BE VERIFIED AT FOLLOW UP.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item that may be served raw and/or undercooked: OBSERVED THAT THE OEUFS BENEDICT IS NOT MARKED WITH ASTERIX TO IDENTIY THAT IT IS COOKED TO ORDER.
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.DISCUSSED WITH CFM AND OWNER PUBLIC HEALTH REASON FOR IDENTIFYING FOODS AS RAW OR UNDERCOOKED.
- Ventilation Hood System / Drip Prevention (repeated violation)
Observation: Grease from the exhaust hood system at the cook line was observed on the food-contact surfaces below. OBSERVED THAT THE DRIP PANS WERE MISSING ON BOTH SIDES OF THE HOOD
Correction: Exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single service items. INSTALL DRIP PANS TO PREVENT DRIPPING OF GREASE ON TO FOOD CONTACT SURFACES.
- 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: OBSERVED THE TRUE 2 DR PREP TOP WAS AT 46F AND THE TRUE 2 DR FLAT TOP WAS AT 61F.
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. ALL ITEMS IN UNTS WERE REMOVED AND PALCED ON ICE. UNITS NEED TO BE REPAIRED BEFORE STORING PHF OR REMOVED. WILL BE VERIFIED AT FOLLOW UP
- Equipment / Good Repair / Components / Gaskets
Observation: The door of the following unit is damaged: OBSERVED THE DOOR OF THE TRUE 2 DR PREP TOP REFRIGERATOR WAS BROKEN AND WAS NOT FIXZED ON ITS HINGES.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. FACILITY IS TO REPAIR UNIT IN 3 WEEKS ,WILL BE VERIFIED AT FOLLOW UP.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: OBSERVED THE INSIDES OF THE TRUE 2 DR FLAT TOP AND PREP TOP REFRIGERATORS WITH VISIBLE, DIRT, DEBRIS AND FOOD SEDIMENTS.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. ASKED MANAGER TO INCREASE THE FREQUENCY OF CLEANING OF THE UNITS.
- Critical: Food-Contact Surfaces Cleaned Any Time after Contamination (corrected on site)
Observation: Equipment food-contact surfaces/utensils were not observed cleaned before any possible contamination.OBSERVED STAFF FREQUENTLY TAKING ICE FROM ICE BIN WITH A JUG PLACED ON THE COUNTER .
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. DISCUSSED WITH STAFF THAT ICE IS ALSO FOOD AND SCOOP THAT HAS BEEN PROPERLY STORED BY THE ICE BIN IS WHAT SHOULD BE USED.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris:OBSERVED BLACK MOLD LIKE SUBSTANCE AT THE JUNCTION OF WALL AND 3 VAT SINK..
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.MANAGER HAS BEEN ASKED TO CLEAN AND RECAULK THE AREA.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment:OBSERVED AN OVEN AND A SMALL REFRIGERATOR THAT WERE NOT APPROVED FOR COMMERCIAL USE.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use. FACILITY AHS BEEN ASKED TO REMOVE THE ITEMS AND REPLACE WITH COMMERCIAL EQUIPMENT.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles (repeated violation)
Observation: Observed that inadequate lighting was provided in the walk-in refrigerators, walk-in freezers, and/or dry storage areas.OBSERVED LIGHT INTENSITY OF AROUND 5 FOOT CANDLES IN WALK IN AND STORAGE ROOM.
Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.INCREASE THE LIGHT INTENSITY TO ABOUT 10 FT CANDLES IN BOTH LOCATIONS.
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05/28/2015 | Routine | |
The purpose of todays visit was to conduct a risk factor assessment.
Please email to me the updated dinner menu, containing the complete consumer advisory, the poached egg on the brunch menu containing the asterisk and the farm raised raising parameters of the salmon by December 31, 2014.
- 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 - mussels
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.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier (repeated violation)
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3) salmon
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item was observed hot holding at improper temperatures using a calibrated food temperature measuring device:Observed marinara at 115-118F in a steam well
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19.REHEATED
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food items that may be served raw and/or undercooked:Brunch menu - eggs reminder
Correction: dinner menu - steak, salmon - disclosure
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12/15/2014 | Risk Factor | |
The purpose of this follow up visit was to assess the cold holding capability of the True 2 door prep refrigerator and the flat top prep refrigerator. Both refrigerators were holding TCS/PHF at 41F or below.
No violation noted during this evaluation. | 05/16/2014 | Follow-up | |
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3).
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
- Critical: PHF(TCS) Prepared from Ingredients at Room Temperature Cooled within 4 Hours (corrected on site) (repeated violation)
Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours:Observed sliced tomatoes at 45F on the 2 door flat top prep
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41°F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods, sliced tomatoes, canned tuna). PUT IN A REFRIGERATOR CAPABLE OF COOLING AND MAINTAINING THE TEMPERATURE OF THE FOOD AT 41F OR BELOW
- 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 diced tomatoes at 44F, escargot at 46-47F on the True 2 door prep top, penne pasta at 44F, rice at 43F, raw steak at 45F in the True 2 door 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. ALL ITEMS PUT IN THE WALK IN TO COOL TO 41F OR BELOW
- 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 that may be served raw and/or undercooked:Dinner menu - disclosure is missing
Correction: brunch menu - oeufs benedict, smoked salmon, saumon fume, strip steak
- Ventilation Hood System / Drip Prevention
Observation: Drip pans are missing from the hood and grease is on the floor along the cookline wall.
Correction: Exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single service items. Obtain and install a grease drip pan
- 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:True 2 door prep refrigerator, 2 door flat top prep refrigerator
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 / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F:True 2 door prep refrigerator, 2 door flat top prep 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.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles
Observation: Observed that inadequate lighting, .5 foot candles, was provided in the dry storage areas.
Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
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05/12/2014 | Routine | |
The purpose of this visit was to conduct a Standardization training inspection. Thank you.
No violation noted during this evaluation. | 11/06/2013 | Training | |
Today’s inspection was to conduct a Risk Factor Assessment. 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.
Please fax to my attention, within 10 days, the invoice for the repair of the True 2 door flat top prep refrigerator.
Additionally fax the signed Employee Health Policies to my attention within 10 days.
In addition to the following violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
4-501.116 Observed chlorine test strips were discolored and appear to have been in contact with chlorine. Obtain new chlorine test strips that are accurate and undamaged.
4-501.11(a) Observed the True 2 door flat top prep refrigerator was not capable of holding potentially hazardous food (PHF) at 41F or below. Please have this refrigerator repair and do not use it to hold PHF until it is capable of holding PHF at 41F or less.
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) (repeated violation)
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."SEE COMMENTS
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: 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 - mussels
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: PHF(TCS) Prepared from Ingredients at Room Temperature Cooled within 4 Hours (corrected on site)
Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours:Sliced tomatoes at 50F on the True 2 door prep top after 4 hours - PUT IN WALK IN
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41°F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods and canned tuna).
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04/24/2013 | Risk Factor | |
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