| No violation noted during this evaluation. | 10/02/2015 | Risk Factor | |
This visit was made to conduct an inspection to verify that water has been restored. Water was restored at 6:20pm. The building was under positive pressure at all times. Al water faucets were ran for a few minutes to clear the lines. Facility is approved to fully operate.
Thank you for closing voluntarily once water was disrupted.
No violation noted during this evaluation. | 08/13/2015 | Other | |
The refrigeration technician was on site during the routine inspection 6/17/15 to repair the make table refrigerator and the Traulsen reach-in refrigerator. However, the refrigeration units still were not holding TCFs at 41°F or below. Fax or email invoice of refrigeration repairs to Lynn Bremby 703-746-4919 or Lynn.Bremby@vdh.virginia.gov.
- Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: Blackened Steak, Caesar Dressing, Summer Vegetable Penne (lunch & dinner menu), and Smoked Salmon (brunch).
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and 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.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: the flip top/ refrigerate drawers at the cooking area. The refrigerator repair technician arrived during the inspection.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Equip/Utensils/Linens/Single-Service/Storage, Location (repeated violation)
Observation: Single service cups were found stored in a cup dispenser without a top in the wait station.
Correction: Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
- Controlling Pests by Eliminating Harborage Conditions (repeated violation)
Observation: Harborage conditions exist in the bar and wait station areas. Thoroughly clean the bars and the wait station areas to eliminate the presents of fruit flies.
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.
- Prohibiting Animals Except with Service Animals
Observation: Observed live animals on the premises of the establishment in the dog friendly area, however, the dog was sitting in a chair. The dog friendly are must be used in accordance to the approved variance.
Correction: Remove live animals from the premises. Live animals carry disease-causing organisms and can transmit pathogens to people through direct or indirect contamination of food and food-contact surfaces.
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06/19/2015 | Follow-up | |
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: ice cream dippers were in the dipper well but the water was not turned on.
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.
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: pulled pork was 47°F prepared on 6/17/15. The pulled pork was discarded during the inspection.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: pulled pork was plaed in a large overed container.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: eggs, hamburger and chicken in the make table/ flip top refrigerator. Foods were discarded during the inspection. The salad dressings in the ice bath were held at 44°F. More ice was used around the salad dressing containers.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: Blackened Steak, Caesar Dressing, Summer Vegetable Penne (lunch & dinner menu), and Smoked Salmon (brunch).
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and 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.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: the flip top/ refrigerate drawers at the cooking area. The refrigerator repair technician arrived during the inspection.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: bulk flour bin, sheet trays, mixer, slicer and cutting board.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Equip/Utensils/Linens/Single-Service/Storage, Location
Observation: Single service cups were found stored in a cup dispenser without a top in the wait station.
Correction: Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist in the bar and wait station areas. Thoroughly clean the bars and the wait station areas to eliminate the presents of fruit flies.
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.
- Critical: Separation of Toxics by Spacing or Partitioning (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Raid was improperly stored with tea in the dry storage closet behind the bar. The Raid was removed during the inspection.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.
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06/17/2015 | Routine | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the walk-in refrigeration unit. Raw fish was improperly stored above cooked rice. The rice was relocated during the inspection.
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.
- 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: walk-in refrigerator. The food was covered during the inspection.
Correction: Foods shall remain covered at all times.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Improper storage of wet wiping cloths. Wiping cloths must be stored in sanitizer after each use.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cool from 135°F to 41°F within a total of 6 hours: soup prepared on 2/19/15 was 47°F. The soup was discarded during the inspection.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: soup.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
- Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: Smoked Scotish Salmon Bagel on the Brunch menu. Correct the menu in 10 days.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and 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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing stations at the upstairs and down stairs bars are being used to clean equipment and utensils. (pitcher and pourers are in the hand sink. The pitcher and pourers were removed from the hand sink.
Correction: A handwashing sink may not be used for purposes other than hand washing.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. I observed numerous gnates at both bars. Provide pest control in 10 days.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
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02/20/2015 | Routine | |
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Observed employee's open drinking container in the dish washing area. The drinking container was discarded during the inspection.
Correction:
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: the chicken wings, roast beef, pulled pork, and chili were improperly cooling in the walk-in refrigerator. The chili was reheated to 165°F and properly cooled. The chicken wings were discarded and all other items were quick chilled in an ice bath.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: lettuce, shrimp, diced tomatoes, ribs and hot dogs. The hot dogs were discarded
Correction: and the lettuce, shrimp, diced tomatoes, and ribs were placed on an ice bath.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: make table refrigerator and refrigerated drawers. Fax a copy of the invoice for the refrigeration repair to 703-746-4919.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
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11/05/2014 | Routine | |
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food handler was observed drinking from an uncovered beverage container while in the wait station area. Employee washed his hands and used a lid and straw on his beverage.
Correction: Food employees may drink only from a covered container using a straw.
- 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: Cup cakes were uncovered in the dry storage area. The cup cakes were discarded.
Correction: Foods shall remain covered at all times.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: ribs, squid, milk. Foods were discarded during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: ribs prepared on 6/23/14 were not date marked. Ribs were discarded.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 8/23/14 they shall be date marked with a "use by" date not exceeding 8/29/14
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. the salad top refrigerator is not holding TCS at 41°F or below. Do not use the unit until it holds foods at 41°F or below.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Equipment / Good Repair / Components / Gaskets
Observation: The top of the Traulsen upright refrigerator damaged and is leaking water from the top. Repair or replace the unit.
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.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the make table refrigerator 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.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
Observation: 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) The technician was called and the dish machine was serviced during the inspection.
Correction: Cease use of the chemical sanitizing warewashing machine at this time. The warewashing machine shall not be used unless it is properly repaired and chemically sanitizing equipment, utensils, dish wares, glass wares, etc. at a concentration of at least 50-100ppm of chlorine for the required amount of time as specified by the warewashing machine's data plate.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket. The wiping cloth bucket was corrected during the inspection.
Correction: The wiping cloth buckets used for storage of wet towels shall be maintained at a chemical concentration of a t least 50-100ppm of chlorine, 12.5-22ppm of iodine, or 200ppm of quaternary ammonium compound.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. Corrected during the inspection.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. Numerous flying bugs observed in the kitchen. Provide pest control in 5 days.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
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08/26/2014 | Routine | |
The refrigeration unit have been repaired. The invoice for the pest control was received on May 23, 2014.
- Refuse Container with Cover/ Women's & Unisex Toilet Room (repeated violation)
Observation: There is no cover to the feminine napkin refuse container in the employee's ladies room.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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06/11/2014 | Follow-up | |
Violations have been corrected on the refrigeration and pest control, however the refrigeration unit in the cooking area needs to be turned down a little more.
- Refuse Container with Cover/ Women's & Unisex Toilet Room (repeated violation)
Observation: There is no cover to the feminine napkin refuse container in the employee's ladies room.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Light Bulbs / Locations where Shielding is Required (repeated violation)
Observation: Light bulb(s) in the bakery area are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
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05/23/2014 | Follow-up | |
Repair refrigeration units immediately. Ensure all temperature controlled foods are 41
°F or below. Thoroughly clean the bakery, the wait station and the bar areas to ensure insects are not present.
- 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: freezer (ice creams)
Correction: bakery area (sugar): and bar/ wait station (ice). The ice creams and sugar were covered during the inspection.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above
Observation: The following food item(s) were measured at improper temperatures: tomato bisque soup.
The soup was reheated to 165°F during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: aioli (ice bath), shrimp, chicken, calamari, cole slaw, mac & cheese, roast beef, chicken, lettuce, turkey (make table cookline)
Correction: sliced cheese, shrimp, salmon, mussels (make table across from the cookline)
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: A BLEACH test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: the make table refrigerator and the refrigerated drawers. Repair immediately.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no cover to the feminine napkin refuse container in the employee's ladies room.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Light Bulbs / Locations where Shielding is Required (repeated violation)
Observation: Light bulb(s) in the bakery area are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Controlling Pests by Routine Inspection of Premises (corrected on site)
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. Observed numerous fruit flies in the bakery area, in the wait station behind the main bar and in the main bar area.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
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05/20/2014 | Routine | |
- Equip/Utensils/Linens/Single-Service/Invert, Cover (repeated violation)
Observation: Single service cups were observed stored uncovered in the dispenser behind the bar.
Correction: Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
- Light Bulbs / Locations where Shielding is Required (repeated violation)
Observation: Light bulb(s) in the baking area are not completed covered by a protective shielding. The light shield is cracked.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the walk-in refrigerator is dripping water inside and is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Dressing Rooms and Lockers to be Kept Orderly (repeated violation)
Observation: Observed employee clothing and other possessions stored in areas that may contaminate food, food-contact surfaces of equipment, single-service items, or single-use items. (bar) Employee's were relocated during the inspection.
Correction: Instruct employees to use the designated lockers and clothes hooks to prevent contamination of food, food equipment and utensils, and preparation surfaces.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the exhaust vent in the bakery area is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Mops in Air-dry Position (repeated violation)
Observation: Mops and brooms are not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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02/19/2014 | Follow-up | |
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (wait station) Open drinking cups were discarded during the inspection.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- 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: walk-in refrigerator and the upstair bar beer cooler. The food in the walk-in was covered and the fruit in the beer cooler was during the inspection.
Correction: Foods shall remain covered at all times.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: large pot of soup was cooling in the walk-in in a volume that was too large to adequately cool in 6 hour. The soup was broken down into a smaller containers and an ice bath was used.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
- Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: smoked salmon, eggs, steaks (brunch menu), and steak (dinner) all on the on-line menu.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and 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.
- Equip/Utensils/Linens/Single-Service/Storage, Location (corrected on site)
Observation: Clean food containers were found stored on the floor. Containers were washed and stored off the floor.
Correction: Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
- Equip/Utensils/Linens/Single-Service/Invert, Cover
Observation: Single service cups were observed stored uncovered in the dispenser behind the bar.
Correction: Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the baking area are not completed covered by a protective shielding. The light shield is cracked.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. EHS provide the CFM with signage during the inspection.
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notify them to wash their hands.
- Physical Facilities Good Repair
Observation: Observed that the walk-in refrigerator is dripping water inside and is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Dressing Rooms and Lockers to be Kept Orderly
Observation: Observed employee clothing and other possessions stored in areas that may contaminate food, food-contact surfaces of equipment, single-service items, or single-use items. (bar) Employee's were relocated during the inspection.
Correction: Instruct employees to use the designated lockers and clothes hooks to prevent contamination of food, food equipment and utensils, and preparation surfaces.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the exhaust vent in the bakery area is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Mops in Air-dry Position
Observation: Mops and brooms are not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Critical: Separation of Toxics by Spacing or Partitioning (corrected on site) (repeated violation)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Clean food containers were improperly stored with dish machine chemicals in the dish washing area. Food containers were washed and relocated during the inspection.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.
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02/18/2014 | Routine | |
This visit was made to conduct a risk factor assessment. The following items require attention:
1. Expectation is for all food employees to know reportable symptoms and Big 5 illnesses. Employee Health Poster provided.
2. Source identification shall be maintained when removing shellstock from its original tagged or labeled container. Also, the date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
3. Store raw animal food below and away from all ready-to-eat foods to prevent cross contamination.
4. Cooked Potentially Hazardous Foods (PHFs) shall be cooled within 2 hours from 135F-70F and within a total of 6 hours from 135F-41F or less.
5. Make sure to provide a disclosure (asterisking (*)) for smoked salmon on your brunch menu and provide a consumer advisory for your on-line menu to include disclosure and reminder for all foods served or sold raw or undercooked.
Repeat violations are subject to civil penalties.
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: sous chef did not know all reportable symptoms or the big 5 illnesses.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- 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. Mussels in drawer of refrigerator located across from grill without original/copy of shellstock tags.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. Corrected by copying original tag and placing w/shellstock removed from original tagged container.
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold (corrected on site)
Observation: The date on which the last shellstock from the container is sold or served was not recorded on the tag or label.
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. Corrected by discussing with Certified Food Manager the need to date when the last shellstock is sold or served by recording date on the tag or label.
- Critical: Food Protection from Contamination / Separate Raw from RTE
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows:
-raw shell eggs stored on shelf above cheeses in the walk-in cooler
-raw bacon stored on shelf above crab cakes in the walk-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. Corrected by relocating raw eggs and raw bacon to bottom shelf away from all ready-to-eat foods.
- Critical: Cooling Potentially Hazardous Foods
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours:
-Three beef roasts were between 45-48F in the walk-in cooler. As per Certified Food Manager, roasts were cooked and placed in the walk-in cooler to be cooled the previous evening (Monday night).
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria (Clostridium perfringens). Foods that have been temperature abused must be discarded. Corrected by discarding roasts and discussing ways to rapidly cool large portions of Potentially Hazardous Foods (cutting into smaller portions).
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were measured at improper temperatures:
-shrimp (49F), sliced tomatoes (49F), raw scallops (48F), and house made Caesar salad dressing (49F) in top insert of prep refrigerator located across from cookline. Food employee indicated items were placed into top inserts less than one hour ago. As per Certified Food Manager, this refrigeration unit has not been maintaining cold holding temperatures in the top inserts. Repairs have been conducted but still not maintaining 41F or below.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Do not use mechanical refrigerator for cold holding Potentially Hazardous Foods (PHFs) until unit properly maintains 41F or below. If problem continues, the Certified Food Manager will use ice as a means to maintain 41F or will discuss using Time as a Public Health Control. Please call Rebecca Sletner @ (703)746-4972 to discuss requirements if Time as a Public Health Control will be used for PHFs in this unit. Corrected by removing PHFs, adding ice to maintain cold holding at 41F or below.
- 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 on-line menu. Food can be ordered as take-out.
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.
- Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: smoked salmon on brunch menu.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and 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.
- Critical: Separation of Toxics by Spacing or Partitioning (corrected on site)
Observation: Observed that poisonous and toxic materials (powder cleaner) is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items (stored on top of mechanical dishmachine).
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning. Corrected by moving the chemical powder cleaner to designated chemical storage area.
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11/05/2013 | Risk Factor Assessment | |
- Critical: Food Protection from Contamination / Separate Raw from RTE
Observation: Raw animal food stored over ready-to-eat food in the walk-in freezer unit. Raw shrimp were improperly stored above biscuits in the walk-in 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.
- Equipment / Good Repair / Components / Gaskets
Observation: The door handle of the following unit(s) are damaged: walk-in refrigerator and the walk-in freezer is leaking water. Repair or replace equipment in 10 days.
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.
- Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: the interior of the reach-in prep coolers.
Correction: Equipment prep coolers and utensils shall be clean to the sight and touch.
- Handwashing Sink / Accessible at All Times
Observation: The handwashing facility located at the second leave wait station is parttially blocked with aefrigeration unit, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connection under the first floor hand sink piping is leaking.
Correction: A plumbing system shall be maintained in good repair.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at upstairs bar handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. Observed numerous fruit flies in the restaurant. Extensively clean the bar areas and have the restaurant exterminate to eliminate the fruit flies in 10 days.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. (First floor bar storage area.)
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor in the bar stoage area is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Separation of Toxics by Spacing or Partitioning
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. A spray cleaner was improperly stored with food in the first floor bar dry storage area. The cleaner was relocated during the inspection.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.
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07/30/2013 | Routine | |
This visit was made to conduct a routine inspection. Please note the following items:
1) Potentially hazardous foods being cold held must be maintained at 41F or below unless using time as a public health control.*****
2) Provide consumer advisory on menu items that are offered undercooked on the daily specials menus.
3) When cooling foods, do NOT cover them with a lid and place them in the cooler to cool. Also ensure that you are monitoring the temperatures of items as you are cooling them.
4) Review with employees responsible for dish washing that they must wash their hands after handling soiled items and before putting away clean items.
*****NOTE: Any future violations of 3-305.16(A)(2) cold holding of potentially hazardous foods may result in the issuance of a notice of violation of $50-$100. Please make sure that you are checking the temperatures of food on your cook line throughout the day.*****
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands after handling soiled utensils and before handling clean utensils.
Correction: ALL food employees shall be washing 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 foodborne illness.
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: uncovered cherries and olives at upstairs bar, uncovered foods in WIC.
Correction: Foods shall remain covered at all times.
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer. (roast being cooled in the WIC with a covered lid).
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: sliced ham/46F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (Item relocated to bottom of cooler).
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: soups, ribs.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
- 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(s) that may be served raw and/or undercooked: items on the daily specials menu (burgers, eggs).
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.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) throughout 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 / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the bakery area is being used for purposes other than washing hands. (dirty spatula in sink).
Correction: A handwashing sink may not be used for purposes other than hand washing.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. (missing at upstairs bar).
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Physical Facilities Good Repair
Observation: Observed that ceiling tiles were missing next to the WIC upstairs.
Correction: Replace the missing ceiling tiles. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities Good Repair
Observation: Observed that the wall behind the hand sink in the server station area downstairs is not in good repair
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to control pests. (Numerous fruit flies observed at upstairs bar).
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
- Conditions of Use / Presence and Use / Restricted Use Pesticide (corrected on site)
Observation: Pesticides are not being applied by a certified applicator. (Raid cans observed at the upstairs bar).
Correction: Because of their toxicity, restricted use pesticides shall only be applied by a certified applicator. (cans removed from establishment).
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04/17/2013 | Routine | |
This visit was made to conduct a risk assessment. Please note the following items:
1) Foods offered undercooked or raw shall be disclosed on the menu.
2) At time of inspection the prep unit and the far left of the cook line (beside the wall) was 45F, with cut tomatoes at 45-46F. Continue to monitor this unit to ensure that it is working properly. (At the time the unit had just been restocked, and Chef was told to ensure temperatures returned to 41F or below).
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: diced tomatoes/45, sliced tomatoes/46.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the specials menu without proper disclosure: burgers.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and 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.
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01/04/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Chadwicks, 203 Strand St, Alexandria, VA 22314 »