This visit was made to conduct a follow up inspection. The cold drawer unit was able to maintain a temperature of 41F, and the unit is approved for use. Thank you!
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (repeated violation)
Observation: Observed food preparation employee drinking from to go coffee cup, with lid, but no straw.
Correction: Please ensure employees are drinking from cups with a lid and a straw.
- Consumer Advisory Required for Raw or Undercooked Animal Food (repeated violation)
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: Happy Hour Menu: Bacon Cheese Burger, Cheeseburger.
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.
|
01/04/2016 | Follow-up | |
This visit was made to conduct a routine food safety evaluation. Please Note the following items:
1. Please review proper hand washing procedures with staff. If using paper towels to dry hands, the paper towel should be used to turn off the water faucet to prevent recontamination of hands.
2. We will be conducting a follow up inspection for the cold hold drawers to ensure that they are able to maintain proper cold holding temperatures.
3. A copy of the Big 6 employee reportable symptoms was given to the manager on duty.
4. Please email a copy of the updated menu with the raw/undercooked food disclosure for the items mentioned above.
*Repeat violations may be subject to civil penalties
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers
Observation: Observed food preparation employee drinking from to go coffee cup with lid, but no straw.
Correction: Please ensure employees are drinking from cups with a lid and a straw.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit (Raw Trout and Liver stored above leafy salad greens).
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. (Employee moved raw foods to the bottom shelf, and salad on top)
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site) (repeated violation)
Observation: Hotel pans of pasta and chili were observed cooling while covered and stacked in the walk-in, Ham cooling in prep line cold well, and creme brulee mix was cooling from ambient in a tightly covered container in the 2 door dessert fridge..
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. Stacked pans and creme brulee were uncovered, and ham was moved to walk in cooler.
- 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: ground beef and scallops in 6 drawer refrigerator unit.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (Beef and scallops will be used within 4 hours)
- 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: Happy Hour Menu: Bacon Cheese Burger, Cheeseburger.
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 (corrected on site) (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: New York Strip Steak on the main restaurant 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: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: Dish machine did not trigger thermal label on surface of plate.
Correction: Ecolab visited site and repaired the machine. Machine was able to trigger thermal label at 160 degrees.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at handwashing sink located next to three compartment sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
|
12/21/2015 | Routine | |
This visit was made to conduct a follow-up inspection to check the cold well at the salad/sandwich prep station. It is now functioning to maintain a temp of 38 degrees F. It is approved for use.
No violation noted during this evaluation. | 06/12/2015 | Follow-up | |
This visit was made to conduct a routine risk factor food safety evaluation as well as investigation of a complaint.
The person in charge reported that no employees had been ill around 5/21/15. He described their employee health policy, which is satisfactory. He was able to tell the big 5, and employees were able to tell symptoms that are reportable. PIC also reported that employees with reportable symptoms are required to have a doctor's note in order to return to work, and that they have health insurance. We also discussed employees being able to return 24 hours after they are symptom free.
PIC provided oyster tags for 5/21, 5/20, and 5/19 (see attached copies). All suppliers were on the certified shippers list for May 2015. PIC also provided a sales report for 5/21 showing how many Rubens and oysters were sold that day (see attached report).
All food is obtained from commercial, approved sources.Corned beef is cooked in brine, then the brine and beef are cooled separately, and combined again for storage in the walk-in. Then, the beef is sliced and portioned before being stored on the sandwich prep line. The thousand island dressing is prepared from commercially prepared mayonnaise and other non-TCS items. Sauerkraut, tomatoes, and thousand island were above 41 degrees F on the prep line cold well. These items will be used within 4 hours or discarded. PIC agreed to have the unit serviced so that it keeps food at or below 41 degrees F. All other cold holding temperatures were at or below 41 degrees F.
Menus can be e-mailed to me for approval before printing to check for consumer advisory before printing.
Great job maintaining shellfish tags as well as employee hand washing and glove use.
A follow-up inspection will be conducted to check the cold well for the salad and sandwich prep.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Observed employee remove lid of coffee cup, drink, and then replace lid, and he did not wash his hands after.
Correction: Employee beverages shall be kept in a container with a lid and straw, and stored to prevent contamination of food items. (Employee disacrded cup and washed hands upon request).
- 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: thousand island dressing, cheese, cut tomatoes on salad and salad prep lines.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (These items will be used within 4 hours. PIC agreed to have them serviced so that they keep food at or below 41 degrees F)
- Consumer Advisory, Disclosure Provided (corrected on site) (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: Alaskan Salmon and Filet Mignon on lunch and dinner menus.
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. (PIC added * to the salmon and filet mignon and printed new menus).
|
06/09/2015 | Risk Factor | |
This visit was made to conduct a follow-up on the dish machine. It was repaired and has been switched back to a high temp machine. The unit is working correctly and can be used as a high temp machine.
*Establishment has thermolabel strips on order.
No violation noted during this evaluation. | 04/07/2015 | Follow-up | |
This visit was made to conduct a follow-up inspection to confirm the dish machine has been switched over from a heat sanitizing machine to a low temp/chemical sanitizing machine. the machine is now reading 50ppm Chlorine. Please call when you have the booster heater repaired and are ready for another follow-up inspection.
No violation noted during this evaluation. | 03/27/2015 | Follow-up | |
This visit was made to conduct a risk assessment. Please note the following items:
1) The high temperature dish machine is not operating properly. The dish machine failed to register the correct surface temperature on the thermolabel. This machine may not be used to sanitize dishes until it has been repaired. A follow-up inspection will need to be conducted to confirm that it has been repaired. Staff has set up the 3-compartment sink for sanitizing and this method shall continue to be used until the machine is in proper working order. Please call/email me when the unit has been repaired.
2) Please work with staff on good cooling procedures. Time/temperature control for safety foods (TCS) shall be properly cooled from 135F to 70F within 2 hours and from 135F to 41F within a total of 6 hours to prevent the growth of harmful bacteria. Cool TCS using the following methods:
a. placing foods in shallow pans
b. separating the food into smaller thinner portions
c. using rapid cooling equipment such as a walk-ins, ice baths, etc
d. keep food uncovered until properly cooled to 41F
e. using containers that facilitate heat transfer
3) Great hand washing and food safety knowledge shown by staff.
4) Kudos for the innovative way in keeping your shell stock tags dated and stored for the required 90 days.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (corrected on site)
Observation: Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112) (Dish machine failed to register the thermolabel).
Correction: Hot water warewashing machines shall achieve a utensil/equipment surface temperature of at least 160°F as measured by an irreversible registering temperature indicator. The thermolabel provided on the equipment/utensils shall turn black if the warewashing machine is properly heat sanitizing as required. If the thermolabel does not turn black, the warewashing machine shall not be used. Employees have set up the 3-vat sink to manually wash, rinse, and chemically sanitize all equipment, utensils, dish ware, glass ware, etc. A follow-up inspection will be conducted to ensure the machine has been repaired. Please call/email me once the unit has been repired and is sanitizing properly.
|
03/27/2015 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation.
A food safety information pack was given and discussed.
Feel free to e-mail me with questions or concerns about consumer advisory for the menus. I'm more than happy to take a look and advise before you print them. My address is lydia.zweimiller@vdh.virginia.gov.
- 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. (observed container of diced tomatoes cut from ambient temperature 3 hours ago in a tightly lidded container inthe produce walk-in).
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. (PIC put toms on tray uncovered).
- 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: (appetizer burger slider).
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. (New menu printed wih reminder during visit)
|
10/01/2014 | Routine | |
This visit was made to conduct a routine food safety evaluation. I observed great hand washing and glove use, but make sure to keep an eye on your temperatures, especially your cooling temperatures. Monitor cooling food to ensure that they go from 135-70 degrees F in 2 hours, and from 70-41 degrees F in another 4 hours. If they do not reach 41 degrees within 6 hours, they must be discarded.
- 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. (Raw fish stored above uncovered cooked rice in the 2 door reach-in next to the grill)
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. (PIC moved rice above raw meat)
- 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: (corned beef brine made yesterday was measured at 50-55 in the walk-in)
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. (PIC discarded the corned beef brine, and we discussed proper cooling methods and temperatures.)
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: (crab soup was 125-130)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above. (Soup was reheated to 165 degrees F before being placed back on the line)
- Consumer Advisory, Reminder Provided (corrected on site)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without a reminder statement: (Steak Frites and Wild Alaskan Salmon)
Correction: The Consumer Advisory shall include a reminder statement that includes asterisking (*) the animal-derived foods requiring disclosure to a footnote that states one of the following: 1) "Regarding the safety of these items, written information is available upon request", or 2) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness", or 3) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions".
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Pots, pans, and utensils. (The dish machine was not producing water hot enough to trigger the thermal label because the booster was not turned on)
Correction: After cleaning and rinsing food-contact surfaces and utensils, they shall be effectively sanitized before coming in contact with food and before use. (PIC turned on the booster, and the thermal label indicated that it was functioning properly)
|
06/25/2014 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation.
Great job marking shellfish tags with date last sold and maintaining them in chronological order as well as keeping the tags with the shellfish during display and in working containers.
Overall, great job with glove use and hand washing.
Repair dish machine at far end of main bar so that it produces chlorine sanitizer solution at 50-100 ppm.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: glasses and utensils at main bar (one of the two dishwashing machines is not producing chlorine sanitizer solution at 50 -100 ppm).
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. (Person in charge agreed to use other bar machine for all dish washing, OR use sink next to the malfunctioning machine as a sanitizing station with chlorine sanitizer solution)
|
04/09/2014 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation. The PIC and employees were very helpful and knowledgeable.
Great hand washing and glove use were observed during this inspection.
Make sure ALL shellfish tags are marked with the date that the last one was sold and kept for 90 days. Otherwise, great job with chronological tag retention.
Do not use malfunctioning bar dish washing machine until it is functioning to produce sanitizer solution at 50-100 ppm Chlorine.
Repeat violations are subject to civil penalties.
- 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: (Bar dishmachine not functioning properly. Cl sanitizer measured at 0 ppm).
Correction: After cleaning and rinsing food-contact surfaces and utensils, they shall be effectively sanitized before coming in contact with food and before use. (PIC agreed to use the other dishmachine at the bar ONLY until the malfunctioning one is repaired).
|
01/09/2014 | Risk Factor | |
This visit was made to conduct a risk factor assessment. Certified Food Manager and staff were very helpful and knowledgeable pertaining to food safety.
The following items require attention:
1. Informing consumers of the significantly increased risk of consuming raw or undercooked foods by way of a disclosure and reminder is required for all menus to include on-line. Please email Rebecca at rebecca.sletner@vdh.virginia.gov when a consumer advisory has been added to your on-line menu.
Repeat violations are subject to civil penalties.
- Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of your online menu indicates that there is no consumer advisory for your menu items that are served raw or undercooked.
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. Please email Rebecca at rebecca.sletner@vdh.virginia.gov when you have included your consumer advisory (reminder and disclosure) on your online menu.
|
10/10/2013 | Risk Factor Assessment | |
This visit was made to conduct a routine inspection. Please note the following items:
1) Date the last date sold/served on your shell stock tag and then keep them in chronological order for 90 days.
2) Store foods based on cook temperatures.
3) Good temperatures observed!
4) Excellent hand washing observed by staff.
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold
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.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw seafood stored over potatoes in the cookline drawers.
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.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: in a dipper well that 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.
- 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. Do not tightly wrap items (sliced melon) and place them in the WIC to cool.
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.
|
07/02/2013 | Routine | |
Note - Bar late night and dinner menu crab cakes marked with unnecessary consumer warnings.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. 2 front bar dishmachines without chlorine.
Correction: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as follows: (1) 25mg/L with a pH below 10 at 120°F, (2) 50mg/L with a pH below 10 at 100°F or pH below 8.0 at 75°F, or (3) 100mg/L with a pH below 10 at 55°F.
|
03/14/2013 | Risk Factor | |
No violations.
No violation noted during this evaluation. | 12/05/2012 | Risk Factor Assessment | |
Inspection conducted due to FBI complaint regarding 2 turkey dishes served for lunch on Dec. 3, 2012 claiming to cause vomiting and diarrhea in different turkey entrees. 20 turkey dishes served on the day in question. Pot pies are prepared 1 to 2 days early and other turkey entrees prepared the same day for service. One ill employee off with a cold on Wed and Thursday and Sunday and Mon. 2 dishes consumed were prepared on different days and do not appear to be related to customers illnesses.
No violation noted during this evaluation. | 12/05/2012 | Complaint | |
Restaurant representatives - add corrected or new information about Clyde's At Mark Center, 1700 N. Beauregard St, Alexandria, VA 22311 »