Today I conducted a routine inspection and discussed with the certified food manager the following:
1. Management should reiterate the 5 major risk factors associated with foodborne illness with all staff frequently: Employee health policy, Personal hygiene, Contaminated equipment/utensils, Time/Temperature relationships for food and Unapproved food sources.
2. Management should calibrate all food thermometers at least once a week in the ice water bath to 32f to ensure accuracy when taking food temperatures. The ice water bath is a cup completely filled with ice and some cold water. The thermometers should be washed, rinsed and sanitized before and after each use.
3. Management should continue to use the daily stickers to identify all types of foods by name, date of preparation and date the foods will be used by. Foods do not need labeling if used within 24 hours. See hand out.
4. Management should make appropriate adjustments to the lunch and dinner menus to properly reflect the Consumer Advisory. Only meat items are cooked to order and can be ordered undercooked. All seafood, poultry and caesar salad items are fully cooked or made with pasteurized eggs. Any specials like smoked salmon are considered undercooked and therefore must have the Consumer Advisory on the menu item and Parasite Destruction information provided by the seafood supplier.
5. Management should continue to set up the 3-vat sink each morning. WASH in hot, soapy water. RINSE in hot, clean water and SANITIZE in cold water (65f-75f) and Quaternary Ammonium at a concentration per manufacturer's specifications (150-400ppm or 200-400ppm). The water at the 3-vat sink and in the sanitizer buckets used for the storage of wet towels should be changed at least every 2 hours.
6. Management has ordered the parts for the spray arm at the 3-vat sink.
If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- Hair Restraint Effectiveness
Observation: Employee(s) observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff. DISCUSSED WITH THE MANAGER AND STAFF. ALL KITCHEN STAFF SHALL BE WEARING PROPER HAIR RESTRAINTS.
- 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 for fresh 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. DISCUSSED WITH THE MANAGER AND STAFF. STAFF SHALL BE DOCUMENTING THE DATE THE LAST FRESH MUSSEL IS SOLD ON THE TAG. MANAGER SHALL TRAIN STAFF TO LABEL THE TAGS WHEN SHELLSTOCK IS SOLD.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: 1. Meat mallet stored in a container of standing water. The water is not 135f or above.
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 AND STAFF. UTENSILS STORED IN WATER SHALL BE EITHER 135F OR ABOVE OR THE WATER SHALL BE RUNNING.
- 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 THE MANAGER AND STAFF. ALL WORK STATIONS CAN BE PROVIDED WITH TWO BUCKETS. ONE BUCKET FOR HOT, SOAPY WATER AND ONE BUCKET FOR COLD WATER AND QUATERNARY AMMONIUM SANITIZER AT A CONCENTRATION OF 150-400PPM OR PER MANUFACTURER'S SPECIFICATIONS. THE WET TOWELS REMAIN IN THE BUCKETS BETWEEN USES.
- 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): 1. Smoked 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. DISCUSSED WITH THE MANAGER. MANAGER WILL CALL THE SEAFOOD SUPPLIER AGAIN FOR THE PARASITE DESTRUCTION INFORMATION FOR THE SMOKED SALMON.
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01/28/2016 | Routine | |
Today I conducted a routine inspection and discussed the following with the certified food manager:
1. Management shall be reiterating the importance of hand washing and personal hygiene with all staff frequently. Staff shall wear hats or hair nets, wash their hands using hand sinks, warm water, soap and paper towels before using utensils or single use gloves to handle foods.
2. Management shall modify all menus as needed to properly reflect the Consumer Advisory. Use the menu we marked to make appropriate corrections.
3. Management shall ensure all food is used within a 24 hour period after preparation or the foods need to be properly labeled with a "use by" date.
If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food improperly stored inside the following refrigeration and freezer units: 1. Raw beef, poultry, eggs, and seafood stored on shelves above cooked foods inside the Glenco 2DR UPR cooler, 2. Raw, frozen beef and seafood stored on shelves above frozen desserts inside the Superior 1DR UPR 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. DISCUSSED WITH MANAGER. MANAGER SHALL RETRAIN STAFF TO PROPERLY STORE RAW FOODS TO PREVENT CROSS CONTAMINATION. ORGANIZE THE UNITS AS DISCUSSED.
- Food Temp Meas Device, Calibrated (corrected on site)
Observation: Several food temperature measuring devices were found out of calibration in the range of use. Observed the food thermometers reading 20f and 0f in an ice water bath.
Correction: Food thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32°F or calibrated in a pot of boiling water at 212°F. DISCUSSED WITH MANAGER. MANAGER SHALL BE CALIBRATING ALL FOOD THERMOMETERS FREQUENTLY AND TRAINING STAFF TO ENSURE THE FOOD THERMOMETERS ARE ACCURATE.
- 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. Exteriors of equipment like ovens and grills, 2. Exteriors of refrigerators and freezers including doors and door handles, 3. Inside refrigerators and freezers including shelves, walls, floors and gaskets.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. DISCUSSED WITH MANAGER. MANAGER SHALL BE TRAINING STAFF TO PROPERLY CLEAN AND SANITIZE ALL SURFACES DAILY.
- Critical: Backflow Prevention, Air Gap / When Required
Observation: Observed the pre-wash spray hose to extend below the flood rim level of the sink basin at the 3-vat sink.
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 spray hose at the 3-vat sink shall be altered to hang above the flood level rim of the 3-vat sink in order to provide an air gap. DISCUSSED WITH MANAGER. MANAGER SHALL MODIFY THE SPRAY HOSE SO THAT IT HANGS ABOVE THE FLOOD LEVEL RIM OF THE SINK.
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10/29/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection. Ensure butter is maintained below 41F or under Time as a Public Health Control with time labels as discussed during today's visit. Record date of last sale or service for shellfish tags. Thank you for your time today. If you have any questions, please call (703) 246-2444.
- 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. Reviewed date-recording requirements during today's visit.
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: 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: butter at 68F had been left out for the lunch ~1.5 hours ago. MOVED TO 2DR UR COOLER.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.
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06/30/2015 | Risk Factor | |
The purpose of this visit was to conduct a risk factor assessment. Ensure tags for mussels are attached to container. Foods cold-holding should maintain 41F or below. Repeat violation may result in further enforcement action. If you have any questions, please call (703) 246-2444. Thank you for your time today.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site) (repeated violation)
Observation: Tags missing from the molluscan shellfish containers.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. TAG WAS ATTACHED TO CONTAINER AFTER DISCUSSION WITH PERSON IN CHARGE.
- 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, as follows: raw chicken over RTE lamb and cooked chicken.
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. CFM rearranged items in refrigerator to prevent cross-contamination.
- 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: butter at 54F. ICE WAS ADDED TO COOL IT TO 41F OR BELOW.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.
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12/19/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Ready-to-eat foods which require temperature control for safety are to be dated with expiration date. For hot-holding, verify proper reheating temperatures before placing food items on steam well. If you have any questions, please feel free to call (703) 246-2444. Thank you for your time today.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: Brown sauce (milk, flour, spices, browning), in hot well at 118F.
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 208F.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: cooked beef, quiche in 2DR upright refrigerator.
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient. DATE LABELS WERE CREATED AND PROVIDED FOR FOOD ITEMS.
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06/30/2014 | Routine | |
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 add consumer advisory for smoked salmon within 30 days and send copy of menu.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site) (repeated violation)
Observation: Molluscan shellfish tag was removed from the container of mussels.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. TAG REATTACHED.
- 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: tomatoes and olives for salad.
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.
- 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 items that may be served raw and/or undercooked: smoked salmon. Note: farm-raised according to invoices.
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. PROVIDED CONSUMER ADVISORY FOR ESTABLISHMENT.
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12/05/2013 | 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.
Please maintain the signed employee health policy at the facility for the health department to review during the next inspection.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Hot water heater: State SB6-82-27SFE
Dishmachine: ADS T-AF
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 (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.
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/Maintaining ID/Tags Attached until Container Emptied (repeated violation)
Observation: The tag for the molluscan shellfish was missing from the molluscan shellfish container.
Correction: Shellstock tags shall remain attached to the container with the shellstock until the container is empty.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item was observed cold holding at improper temperatures using a calibrated food temperature measuring device: milk for coffee, at 48F in ice.
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. MILK FOR COFFEE WAS MOVED BACK TO THE REFRIGERATOR.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: Superior 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. AN THERMOMETER WAS PROVIDED FOR THE PREP REFRIGERATOR.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-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 three-compartment sink with a concentration of 0 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. THE QUATERNARY AMMONIA WAS ADJUSTED BY A TECHNICIAN.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (repeated violation)
Observation: Interior of ice bin was observed dirty.
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.
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01/15/2013 | Routine | |
Restaurant representatives - add corrected or new information about Cafe Tatti, 6627 Old Dominion Dr, Mclean, VA 22101 »