The purpose of today's visit was to conduct a routine inspection. Please fax or email the documentation regarding the salmon within 10 calendar days. EHS provided CFM with and discussed time as a public health 4 hour option and 6 hour option. EHS recommends that due to the large number of food item prepared and sliced consider labeling the container with the time that preparation is complete in order to easily verify that rapid cooling is occurring no more than 4 hours after preparation.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employees was observed handling ready-to-eat foods for customer orders using their bare hands on three separate occasions.
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. FOOD ITEMS DISCARDED.
- 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):0---------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: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) in Walkin Cooler (meats) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Cooked ribs at 52F,
2) American cheese at 45F,
3) Butter at 48F,
4) Half & half 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. PER CFM THE FLOOR OF THE LARGE UNIT WAS CLEANED AND DETAILED AND THE DOOR OF THE UNIT WAS OPEN FOR A PERIOD OF TIME. ITEMS REMAINED IN UNIT, UNIT OBSERVED AT 38F AT END OF INSPECTION.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control:
1) Garlic butter located in front and back of facility,
2) Corn salsa.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit. MARKED WITH START AND END TIME.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no working temperature measuring device located in the following cold holding equipment:
1) 9 drawers prep cooler,
2) 2 drawers prep cooler.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins and enclosed components of equipment were observed in need of cleaning.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
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06/23/2015 | Routine | |
The purpose of this visit was to conduct a risk factor assessment in response to an alleged foodborne illness. All food temperatures were observed in compliance during today's visit. Manager indicated that the diced tomatoes used for prep will now be placed under time as a public health control.
Note: Manager indicated that oysters are no longer being served at the establishment. There is no plan to offer oysters again in the future. Facilities provided statements for undercooked fish as well as written supplementary information for the consumer advisory. Employee health policy assessed and observed in compliance during today's visit. if you have any questions, please feel free to call (703) 246-2444. Thank you for your time today.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: Written procedures for the use of time as a public health control (TPHC) with the following potentially hazardous food items were not available: diced tomatoes, butter.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. PREP STAFF AND CERTIFIED FOOD MANAGER INDICATED INITIAL TIME FOR TPHC. TIME DOTS WERE PROVIDED FOR ALL FOOD ITEMS - NOT EXCEEDING MORE THAN FOUR HOURS.
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10/16/2014 | Risk Factor | |
- Food Storage / Exposed to Splash, Dust, etc.
Observation: Food stored in a location where it is subject to splash, as follows: raw fish being prepped near to hand sink in walk-in refrigerator.
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination. INSTALL RIGHT SPLASH GUARD AT HAND SINK TO PROTECT FOOD DURING PREP.
- 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: American cheese (x2) in cold-holding prep top at 60F and 60F. Cookd mushrooms at 44F in 1DR flat top 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. AMERICAN CHEESE DISCARDED. COOKED MUSHROOMS MOVED TO ANOTHER UNIT TO COOL TO 41F OR BELOW.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (corrected on site) (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory asterisk on the gluten free menu for the following food items that may be served raw and/or undercooked: cheddar cheeseburger, bacon cheeseburger, grilled tuna salad, tuna tacos, filet mignon. Note: Oysters are offered once a week and are not on menus.
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. MENU WAS REPRINTED DURING INSPECTION WITH ASTERISKS ON ITEMS AS LISTED ABOVE. TABLE STANDS WITH CONSUMER ADVISORY WERE PRINTED FOR OYSTERS DURING TODAY'S INSPECTION.
- 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: cold-holding prep top above 6 drawer refrigerator at 66F.
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. USE OF THIS UNIT FOR TCS (temperature control for safety) FOOD ITEMS WAS DISCONTINUED.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of dishware were not observed sanitized due to improper working order of dish machine.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. PERSON IN CHARGE SET UP SANITIZER TO SANITIZE EQUIPMENT AND DISHWARE AFTER DISH MACHINE WASH AND RINSE.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (corrected on site) (repeated violation)
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. DISH MACHINE WAS RESTORED TO PROPER WORKING ORDER. THERMOLABEL TEST WAS VERIFIED BEFORE END OF INSPECTION.
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03/14/2014 | Routine | |
The purpose of this visit was to conduct a complaint inspection based on a complaint received on 7/22/13.
The complainant alleged they had become ill after consuming shrimp during a meal at the establishment and displayed symptoms the next day.
During today's visit, shrimp was observed during cooling, cold-holding, and cooking phases. All temperatures were found to be in compliance.
The complaint is not confirmed.
If you have any questions or concerns, please feel free to call me at 703-246-2444. Thank you for your time today.
No violation noted during this evaluation. | 07/24/2013 | Complaint | |
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: carrots for salad, read-to-eat bun and lettuce. Discussed with food employees and certified food manager. Food items were discarded.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. DISCARDED.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (corrected on site)
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: filet mignon and burger in low-gluten menu.
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 WAS ADDED TO LOW-GLUTEN MENU.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (corrected on site) (repeated violation)
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. DISH MACHINE WAS REPAIRED DURING INSPECITON. DISH MACHINE WAS TESTED AFTER REPAIR. THERMOLABEL TURNED BLACK.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. HAND WASHING SIGNAGE WAS PROVIDED TO THE PERSON IN CHARGE.
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07/24/2013 | Risk Factor | |
Today’s inspection was to conduct a Risk Factor Assessment in conjunction with a foodborne illness investigation. 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.
Please send a copy of the repair statement for the hot water dish machine as soon as it is repaired. Manual warewashing was observed when the dishmachine's use was discontinued.
Additional Food Temperatures:
Salmon, grouper in Main Walk-in. Cold holding.40, 40
Shrimp, lobster bisque, in prepped items walk-in. Cold Holding. 43, 37
Half and half, in Milk refrigerator. Cold holding. 40
Corn chowder. Hot holding. 182
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.
- 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 using a calibrated food temperature measuring device: lobster at 46F in the 1DRW refrigerator under stove.
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. THE LOBSTER WAS MOVED TO BLAST CHILLER.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: The food-contact surfaces of dishes were not observed sanitized due to improperly working dish machine.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. WATER BATHS WERE SET UP TO PROPERLY AND MANUALLY WASH, RINSE, SANITIZE.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (repeated violation)
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.
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04/04/2013 | Risk Factor | |
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. WIPING CLOTHS WERE REMOVED BY THE PERSON IN CHARGE AND STORED IN CHEMICAL SANITIZER SOLUTION.
- 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 using a calibrated food temperature measuring device: Cooked potatoes in 3 DRW undercounter refrigerator at 44F moved to another unit to cool
Correction: Milk in carafe dispenser 48F - DISCARDED
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed a handsink with several receipts within. Addressed issue with person in charge.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
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02/08/2013 | Routine | |
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