Clarity, 442 E Maple Avenue, Vienna, VA 22180 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Clarity
Address: 442 E Maple Avenue, Vienna, VA 22180
Type: Full Service Restaurant
Phone: 703 625-3347
Total inspections: 6
Last inspection: 11/05/2015

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Inspection findings	Inspection date	Type
The purpose of this visit was to conduct a routine inspection. NOTE: - This facility does special cook chill process, Reduced Oxygen Packaging (ROP), and curing meats on site. The PIC has submitted the HACCP plan to Health Department and had been working closely with HACCP specialist. - Strongly recommended the PIC to monitor the cooling process and cold holding in walk-in refrigerator. - Keep the Shell tags in the container with shell until the container is empty. Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site) 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. DISCUSSED WITH THE PIC. Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site) Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours: Chicken Stock (52F) in Walk-in Unit Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. FOOD ITEM WAS DISCARDED. Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Brine (43F), Cooked Rice (43F), Cooked Bacon (Bulk) (43F), Beef Brisket (43F), Pork Leg (43F), Sweet Potato Sauce (43F) in Walk-in Refrigerator. Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. FOOD ITEMS WERE DISCARDED. Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: Beef Brisket in Walk-in Refrigerator. Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. DISCUSSED WITH THE PIC. Critical: Consumer Advisory, Disclosure Provided (corrected on site) Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: Roasted Picanha Steak, Cured Ocean Trout, Seared Yellowfin Tuna, Seared Venison Loin.. Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking () them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. THE PIC PLACED ASTERIK ON THE FOOD ITEMS. Hand Drying Provision / Individual, Disposable Towels (corrected on site) Observation:* Observed that paper towels were not provided at bar both handwashing sinks. Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. PAPER TOWEL WAS PROVIDED. DISCUSSED WITH THE PERSON-IN-CHARGE (PIC). Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site) Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests. Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. THE PESTICIDE WAS REMOVED FROM THE SITE. When a HACCP Plan is Required/Before Activity Begins Observation: A HACCP Plan was not submitted prior to engaging in Sous Vide and Reduced Oxygen Packaging (ROP) Correction: Submit the HACCP Plan to Health Department. THE PIC HAS SUBMITTED THE HACCP PLAN TO HEALTH DEPARTMENT.	11/05/2015	Routine
Complaint on 11-Sep-2015 : The purpose of this visit was to conduct a complaint inspection. The operator was not aware of complaint. Observed the grill (Smoker) by the trash compactor. The grill was covered and in use.The trash area was clean and did not observe any source of food contamination, however, advised the operator to re-locate the grill further away from trash compactor area. Per operator, the grill will be in use temporarily and will be replaced by bigger electric smoker in future. No violation noted during this evaluation.	09/17/2015	Complaint
No violation noted during this evaluation.	08/20/2015	Complaint
This is a risk factor assessment. Red File: Employee Health Policy provided today to manager. No violation noted during this evaluation.	04/14/2015	Risk Factor
PREOPERATIONAL FINAL INSPECTION - FOLLOW UP Items listed on inspection report dated 03-03-15 have been corrected. We thank you. Approval for a Health Department Permit is hereby granted. This inspection report shall serve as your permit until official permit is delivered to you. No equipment changes / replacements / additions are allowed without approval by Health Department. No violation noted during this evaluation.	03/04/2015	Pre-Opening
PREOPERATIONAL FINAL INSPECTION 1. Bar mechanical glass washer is not ready for testing. 2. Waste water drain lines from the two compartments food preparation sink are directly plumbed to the main sewer line. Provide indirect connections. 3. Lighting at food preparation table/sinks is only 5 foot candles. Code requires 50 foot candles. 4. Lighting at one kitchen hand washing sink is only 10 foot candles. Code requires 20 foot candles. 5. A self close device has not been installed on one back exit door. 6. There is a large opening under the second back exit door that needs to be sealed. *Owner/Contractor shall correct the above listed items and schedule for a final follow up Health Department inspection. No violation noted during this evaluation.	03/03/2015	Pre-Opening

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