The purpose of today's visit is to conduct a risk factor inspection.
Note to Manager:
-The 4dr cooling unit was observed in defrost mode, due to ice build up and recommends to be service.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 4dr cooler: raw beef, raw pork
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.--- Items above was removed to walk-in cooler.
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12/29/2015 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
No violation noted during this evaluation. | 06/30/2015 | Routine | |
The purpose of this visit was to conduct a risk factor assessment in response to an alleged foodborne illness. In addition to the violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
3.501.15(A)-(B)
Observation:- (Corrected during inspection) The following methods used for cooling were not adequate to facilitate proper cooling: Large portions of chicken w/bacon were observed cooling in the 1DR upright refrigerator by meat station. High temperatures and high volumes of hot food products are raising the unit temperature. Chicken was removed from this unit and to the walk-in refrigerator to cool to 41F or below. Management has decided to use walk-in refrigerator for this cooling process for the future.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the hand sink by the dish machine or the hand sink by the prep table.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. TOWELS WERE PROVIDED.
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09/11/2014 | Risk Factor | |
The purpose of this visit was to assess the cold holding capability of the walk in (prepared food). The walk in is presently holding PHF/TCS food at 41F or below.
No violation noted during this evaluation. | 07/15/2014 | Follow-up | |
The purpose of this visit was to assess the cold holding capability of the walk in (prepared food). The walk in is holding at 38F, however the PHF/TCS food is not at 41F. According to the CFM the service technicians were out working on the walk in approximately 2 hours ago.
A follow up will be conducted on or about July 15, 2014 to assess the cold holding capability of the walk in (prepared food).
- 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: Observed half and half at 44F, heavy whipping cream at 44F, butter at 43F, mozzarella at 44F
Correction: Monitor the PHF/TCS food temperatures. If not down to 41F in 2 hours move to the second walk in.
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07/14/2014 | Follow-up | |
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee was observed handling the following ready-to-eat foods using their bare hands:Cut lemon and limes were put into drinks
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. DISCUSSED WITH CFM THE USE OF TONGS OR SKEWERS
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:Observed as servers came back to the cook area with skewered meat and the used slicing utensils the utensils were repeatedly wiped on same wet towels draped along the top of the 4 door meat refrigerator.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners:1) 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, 2) in running water of sufficient velocity to flush particulates to the drain,3) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Food on Display Protected From Contamination
Observation: The food on display is not protected from contamination. At the buffet area butter, parsley, hot sauce, parmesan cheese were not under a sneeze guard
Correction: Food on display shall be protected from contamination by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means.
- 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 Food at 135°F or above (corrected on site)
Observation: The following food item was found hot holding at improper temperatures using a calibrated food temperature measuring device:Observed beef croquettes at 120F on the steam table
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. DISCARDED
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed heavy cream at 46F, yoghurt at 46F, mozzarella at 46F in the produce walk in, raw lamb at 52F, 53F in the meat processing room
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. LAMB PUT IN THE MEAT WALK IN
- 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:carpaccio, smoked salmon on the menu guide or at the buffet
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.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: walk in - prepared food
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.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the low temperature, chemical sanitizing bar warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: glasses
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. CHANGED CHLORINE SANITIZER AT DISHMACHINE
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07/09/2014 | Routine | |
The purpose of today's visit is to conduct a re-opening inspection after Ansul system discharge at grill. The facility was not open when the incident happened. Upon arrival observed that the grill area is clean, the manager manager made sure everything was washed, rinsed and sanitzed. The facility is approved for oepning pending The Fire Department approval.
No violation noted during this evaluation. | 05/24/2014 | Complaint | |
The purpose of today's visit was to perform a risk factor assessment
- 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: 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: Buffet cold holding: grilled artichoke at 48F, smoked salmon at 46F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. Items were moved to refrigerator units for pre-cooling
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (corrected on site)
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces. Staff set up 3-vat sink for chemical sanitizing.
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12/18/2013 | Risk Factor | |
The purpose of today's visit was to perform a routine inspection
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit are damaged: True 2-Door Stacked Reach-In Cooler #2.
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.
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07/01/2013 | Routine | |
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.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (
www.vdh.virginia.gov
).
Hot water heater: AO Smith DVE-250 A
Dishmachine: Ecolab WH-44
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.
- Food Storage / Preventing Contamination
Observation: Observed beef boxes stored on the floor of the walk-in refrigerator, as well as boxes of scallops on the floor of the walk-in freezer. DISCUSSED WITH THE PERSON IN CHARGE.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the quaternary ammonia..
Correction: Obtain a quaternary ammonia test kit.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located across the 2DR stacked refrigerator is blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. HANDWASHING SINK WAS UNBLOCKED.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink in the meat prep room being used to hold a container of garlic.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. GARLIC CONTAINER WAS REMOVED.
- Mops in Air-dry Position
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
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12/20/2012 | Routine | |
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