When cooling foods, please ensure item are loosely covered or uncovered while cooling. Service hand washing sink near exit door.
No violation noted during this evaluation. | 12/02/2015 | Risk Factor | |
- Non-Continuous Cooking for Raw Animal Foods
Observation: Establishment does not have an approved procedure (written) for the non-continuous cooking of raw animal foods. Repeat.
Correction: Raw animal foods that are cooked using a non-continuous cook process shall be prepared and stored according to written procedures that: (1) have obtained prior approval from the regulatory authority
- Cooling, Cooked Food (corrected on site)
Observation: Observed fried broccoli/veggies in walk-in cooler are 50 F cooked the night before. Items were discarded.
Correction: Cooked time/temperature control for safety food shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70ºF)
- Cooling Methods, Food containers (corrected on site)
Observation: Improper cooling methods observed for several items cooling in walk-in. Lettuce, salad mix, and other items were tightly covered, and not stored for maximum heat transfer. Corrected.
Correction: When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (1) Arranged in equipment to provide maximum heat transfer through the container walls
- Equipment/Good Repair and Proper Adjustment (repeated violation)
Observation: The M3 freezer door handle is in poor repair.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency (corrected on site)
Observation: The soda nozzles at the downstairs bar are in need of cleaning. The can opener is also in need of cleaning.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
- Outer Openings, Protected (repeated violation)
Observation: Observed an air gap on a rear door. Outer entry is not protected against pest entry.
Correction: Outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Handwashing Signage
Observation: The handwashing sink near the rear exit door does not have a sign for employee hand washing.
Correction: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
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07/10/2015 | Routine | |
Do not tightly wrap foods during the cooling process.
- Non-Continuous Cooking for Raw Animal Foods (corrected on site)
Observation: Establishment is using a non-continuous cooking process with chicken and has not obtained prior approval from the regulatory authority (Arlington County Health Dept).
Correction: Raw animal foods that are cooked using a non-continuous cook process shall be prepared and stored according to written procedures that: (1) have obtained prior approval from the regulatory authority
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Observed cheese and blue cheese holding on ice at the improper temperatures of 47-49 F. Foods were discarded. All cold foods must be held at 41 F and below.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
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12/26/2014 | Risk Factor | |
- In-Use Utensils, Between-Use Storage (corrected on site)
Observation: Food preparation and dispensing utensils are improperly stored in sanitizer solution.
Correction: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container
- RTE, TCS, Date Marking/Commercially Processed Food
Observation: Various cheeses prepared and packaged by a food processing plant opened and held for more than 24 hours were not clearly marked at the time the original container was opened in the food establishment to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
Correction: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combination specified in paragraph (A) of this section and: (1) The day the original container is opened in the food establishment shall be counted as Day 1
- Equipment/Good Repair and Proper Adjustment (repeated violation)
Observation: The hood was observed with missing baffles. The M3 freezer door handle is in poor repair.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Equipment, Food-Contact Surfaces, and Utensils (corrected on site)
Observation: The slicer is not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Critical: Sanitized/Hot Water and Chemical/Methods (corrected on site) (repeated violation)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin. The bar glass warewashing machine was not distributing chlorine sanitizer. Bar using plastic cups.
Correction: Provide Chlorine sanitizer at proper concentration of 50 ppm to 100 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
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01/24/2014 | Routine | |
*Call when the bar glass warewashing machine has been serviced.
Re-caulk the handwashing sink across from the mop sink.
The PIC stated mini burgers being grill marked will be frozen and cooked over the weekend.
- Equipment/Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design. 1. A few hood baffles were observed missing. 2.The handle on the M3 freezer is broken. 3. The hot water knob on the 3 compartment sink leaks when the water is turned on.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Critical: Sanitized/Hot Water and Chemical/Methods
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin. The bar glass warewasher was turned on for the inspection and no sanitizer was observed.
Correction: Provide Chlorine at proper concentration of 50 PPM and immerse or expose food contact surfaces to sanitizing solution for adequate time in the bar glass warewasher.
- Refuse/Covering Receptacles
Observation: Receptacles and/or waste handling units for refuse, recyclables, and/or returnables kept outside the food establishment are not kept covered with tight-fitting lids or doors.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food establishment. Outside receptacles must be constructed with tight-fitting lids or covers to prevent the scattering of the garbage or refuse by birds, the breeding of flies, or then entry of rodents.
- Outer Openings, Protected
Observation: The outer openings of the food establishment are not protected against the entry of insects and rodents. The kitchen back door and the back door to the alley do not have a tight fit.
Correction: Outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Critical: Poisonous or Toxic Materials/Common Name/Working Containers (corrected on site)
Observation: Working containers used for storing poisonous or toxic materials are not clearly and/or individually identified with the common name of the material. Spray bottles at the bar observed without a label.
Correction: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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01/23/2013 | Routine | |
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