This visit was made to conduct a risk factor assessment. Please note the following items:
1) Remind employees that they are not to use their bare hands with handing ready-to-eat (RTE) foods. They should be using gloves, deli tissue, tongs or other utensils to handle food in the RTE form.
2) Discuss with all staff responsible for handling shell stock tags that they need to date mark the tags with the last date sold/served prior to keeping the tags in chronological order for 90 days.
3) Always store ready-to-eat (RTE) foods above raw foods. If you offer shell fish raw, then those would need to be be stored above other raw seafood, but under other cooked/RTE foods.
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold (corrected on site) (repeated violation)
Observation: The date on which the last shellstock from the container is sold or served was not recorded on the tag or label. (Only about a quarter of the tags were observed dated).
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. (Discussed the importance of dating tags with the last date sold/served to the FPM).
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat (RTE) foods using their bare hands: garnishes.
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. (Disscused with FPM to ensure all staff understand that no barehand contact is allowed with RTE foods).
- 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 shellstock stored over cooked pastas in the walk-in cooler and raw shrimp stored above sauces in a cookline refrigrator.
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. (FPM corrected on site).
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the upstairs ice machine (closest to the warewashing area) is being used as a dump station. (ice was found dumped into sink).
Correction: A hand washing sink may not be used for purposes other than hand washing.
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09/11/2015 | Risk Factor | |
This visit was made to conduct a follow-up on the prep unit that was not maintaining proper ambient or proper food temperatures of 41F or below. The unit is now maintaining ambient temperatures of 37F.
Thank you for your quick attention to getting this unit repaired.
No violation noted during this evaluation. | 05/18/2015 | Follow-up | |
This visit was made to conduct a risk factor assessment. Please note the following items:
1) Foods shall be cold held at 41F or below. This was not being done in one refrigeration unit on the cook line due to the improper operation of the unit. Staff should be routinely monitoring temperatures of units/foods to ensure units are working correctly and foods are being maintained at proper temperatures. This is especially important to do as we approach the warmer months of the year.
2) No bare hand contact is allowed with ready-to-eat foods. Ensure all staff know this, especially when garnishing plates.
3) Tags shall remain with shellstock until the container/bag is emptied. At that point the tag should be dated and then kept in chronological order for 90 days. Staff is doing a GREAT job at date marking tags.
4) Do not store raw foods above ready-to-eat foods. This includes not storing foods that will be consumed in the raw form (oysters) below other raw fish.
5) Do not use wiping cloths under cutting boards, and make sure that sanitizer buckets are being stored off the floor.
Please call or email me as soon as your refrigeration unit has been repaired so that I can conduct a follow-up inspection to verify compliance.
- Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Inadequate record keeping system of molluscan shellfish tags. (mussel tag not in mussel container in food prep unit on cook line).
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. (Discussed importanace of keeping tags with shellstock).
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: to garnish plates.
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. (PIC corrected issue)
- 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 beef stored over cooked pork loin, and raw fish stored above shellstock that is sold in raw form).
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. (Discussed with PIC, staff corrected immediately).
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: sliced tomatoes/46, lettuce/45, raw chicken/48, raw burger/50 (all food items located in prep unit, 1 door 2 drawer, on right side of cook line).
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (Items on line less than 2 hours as per Chef, ice was added to all TCS foods. Repair technician was called.)
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05/12/2015 | Risk Factor | |
This visit was made to conduct a risk factor assessment. Please note the following items:
1) During this visit I observed cooked foods in ROP packaging. Through conversation with the Chef, they are now using a Cook-Chill process for duck legs and one other product. Prior to this continuing this process you must submit a copy of your HACCP plan addressing section 3-502.12(D)(1-4), of the 2013 FDA Food Code, to be approved by the Health Department. (Submit to me via email when your plan is ready).
2) Continue to work with employees (especially those that are new) on proper hand washing, mainly when they should wash their hands (after handling raw and before handling cooked, when changing gloves, etc).
3) Have hand sink at the end of the cook line repaired and put back into service as soon as possible. In the meantime ensure staff are utilizing the two other convenient hand sinks.
Great food temperatures observed this visit, and the kitchen looked much improved. Chef demonstrated excellent food safety knowledge and addressed employees to get corrections immediately. Thank you for this. Keep up the good work.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after changing tasks and donning new gloves.
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
- Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Inadequate record keeping system for molluscan shellfish when removed from their tagged or labeled container.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. (Tags were corrected immediately).
- Cook-Chill & Sous Vide without Variance, Requires HACCP Plan
Observation: The following food is packaged using a sous vide process, but the food establishment has not implemented a HACCP plan and submitted plan to Health Department for approval: duck legs and braised meat.
Correction: Unless a HACCP plan is implemented to include the information listed in Section 3-502.12(D)(1)-(4), and submitted for approval to the Health Department, a variance from the Health Department to use the sous vide process will be required. (Chef to email HACCP plan to me).
- Handwashing Sink / Accessible at All Times
Observation: The handwashing facility located at the end of the cook line next to the ice machine has the water turned off due to a clogged drain line and is therefore not accessible to cook line staff.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. (A plumber is on the way out again today to try and correct the problem. In the interim staff are using the handsink on the opposite end of the cook line, or the one in the side kitchen).
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the salad/dessert side of the cook line is being used to rinse equipment and utensils. (Employee observed rinsing off a knife in the hand sink).
Correction: A handwashing sink may not be used for purposes other than hand washing. (Chef reminded employees that hand sinks are to only be used for handwashing).
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink. (Soap dispenser fell off wall).
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. (soap obtained from hand sink that is not currently in use).
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01/23/2015 | Risk Factor | |
This visit was made to conduct a follow-up inspection on the walk-in cooler (produce). The unit has been repaired and is maintaining ambient temperatures of 40F.
- Warewash Machine/ Data Plate/Present/Info/Water Temps/Conveyor Speed (repeated violation)
Observation: There is no data plate on the warewashing machine.
Correction: A warewashing machine shall be provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operation specifications including the: 1) temperatures required for washing, rinsing, and sanitizing, 2) pressure required for the fresh water sanitizing rinse, and 3) conveyor speed for conveyor machines or cycle time for stationary rack machines.
- Cutting Boards / Resurface / Discard (repeated violation)
Observation: The cutting boards along the cookline are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. (Salad station and end prep cooler cutting boards are heavily scratched/scored).
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. (FPM indicated that new cutting boards have been ordered).
- Refuse Container with Cover/ Women's & Unisex Toilet Room (repeated violation)
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies restroom in the downstairs kitchen..
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the walls are not maintained in good repair (numerous tiles missing throughout kitchen)
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. (FPM indicated that items have been ordered to replace those missing tiles).
- Maintaining Premises Free of Unnecessary Items and Unused Equipment (repeated violation)
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. Items in downstairs kitchen close to protein walk-in (salad spinner, etc).
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
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10/10/2014 | Follow-up | |
This visit was made to conduct a routine inspection. Please note the following items:
1) Foods that require Time/Temperature Control for Safety (TCS foods) that are being cold held must be maintained at 41F or below. Please ensure you and your staff are monitoring temperatures throughout the day to ensure this requirement is being met. This is a repeat violation, however a ticket is not going to be issued on this offense. Instead I am requiring that you take temperatures of your foods at least at the beginning and end of each shift to ensure you are maintaining proper temperatures. Future violations within 12 months may be issued civil penalties of $100-500.
2) TCS foods shall be properly cooled by using one or more of the following methods: placing the food in shallow pans, separating the foods into smaller or thinner portions, using rapid cooling equipment, stirring the food in a container placed in an ice water bath, using containers that facilitate heat transfer, adding ice as an ingredient, etc. Foods being cooled must go from 135F to 70F within 2 hours and to 41F within a total of 6 hours.
3) The produce walk-in cooler was not maintaining ambient temperatures of 41F or below during inspection. Do not use for the storage of any TCS foods until the unit is repaired and maintaining proper temperatures. Call me when it has been corrected so that a follow-up inspection can be done.
*****Note- repeat violations may subject to civil penalties of $100-$500.
Alexandria Food Safety Information Pack given and discussed.
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold (corrected on site)
Observation: The date on which the last shellstock from the container is sold or served was not recorded on the tag or label. (Some tags from about a month ago were dated, however the most recent tags were not).
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. (Chef to correct).
- 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: chicken/54F from previous night.
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. (Chicken discarded).
- 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. Sliced turkey was tightly covered with plastic wrap and placed in prep unit on cool line.
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. (Tukey was uncovered and relocated to a RIR to finish cooling).
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: sliced tomatoes/56 (prep across from oven), yellow beets/51, smoked mayo/54, curry sauce/52, pasta/53, chicken/54, (produce walk-in).
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (Sliced tomatoes were done prior to lunch service and will be discarded after lunch. Other items that were located in produce walk-in were discarded. items that were just placed in were located to another unit).
- Food Temperature Measuring Devices, F Scale, Accurate within 2°F
Observation: The food temperature measuring device located in the following cold or hot hold unit is not accurate in °F: produce walk-in thermometer reading 38-40F, units ambient temperature observed at 51F.
Correction: Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/- 2°F in the intended range of use.
- Warewash Machine/ Data Plate/Present/Info/Water Temps/Conveyor Speed
Observation: There is no data plate on the warewashing machine.
Correction: A warewashing machine shall be provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operation specifications including the: 1) temperatures required for washing, rinsing, and sanitizing, 2) pressure required for the fresh water sanitizing rinse, and 3) conveyor speed for conveyor machines or cycle time for stationary rack machines.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. Produce walk-in cooler/51F.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators. All TCS foods were removed and relocated to another unit. Please call once unit is repaired so a follow-up inspection may be conducted.
- Cutting Boards / Resurface / Discard
Observation: The cutting boards along the cookline are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. (Salad station and end prep cooler cutting boards are heavily scratched/scored).
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. (FPM indicated that new cutting boards have been ordered).
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies restroom in the downstairs kitchen..
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. (Missing in women's restroom in the kicken downstairs).
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands. (provided hand wash sticker).
- Physical Facilities Good Repair
Observation: Observed that the walls are not maintained in good repair (numerous tiles missing throughout kitchen)
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. (FPM indicated that items have been ordered to replace those missing tiles).
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. Items in downstairs kitchen close to protein walk-in (salad spinner, etc).
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Mops in Air-dry Position (corrected on site)
Observation: Observed that mops are improperly stored between use. (Mops stored in mop bucket).
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
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10/07/2014 | Routine | |
This visit was made to conduct a risk factor assessment.
Note: The produce walk-in cooler, Delfield drawer refrigerator and the refrigerators across from the grill are all operating around 42 - 43
°
F and shall properly cold hold Time/Temperature Control for Safety (TCS) foods at 41
°
F or less. Monitor the previously mentioned units and if they are not properly cold holding at 41
°
F or less a repair person shall be called and TCS foods shall not be stored in the refrigeration units until proper cold holding is achieved. Cold holding temperature logs provided to Certified Food Manager (CFM) who agreed to complete logs for the next 48 hours to verify proper cold holding. Keep cold foods cold handout provided.
**Repeat observations are subject to civil penalties.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating in areas (prep table in basement kitchen) where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated. Corrected by discussing approved areas for employee meals.
- Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Tags missing from the molluscan shellfish containers located in the basement walk-in cooler.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. Corrected by discussing with the CFM requirements for maintaining shellstock tags.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Observed bartender handling lemons and limes with his bare hands.
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. Corrected by discussing with the Certified Food Manager and bartender ways to prevent bare hand contact.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item was measured at improper temperatures: bearnaise sauce was 71°F in warm water at expo station. As per Certified Food Manager (CFM) the bearnaise sauce was made within the last 30 minutes.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above. Discussed the use of time rather than temperature as a control measure for the use of bearnaise sauce. Discussed the use of time rather than temperature as a control measure for TCS foods at expo line. If this food establishment would like to further discuss requirements, please call Rebecca from AHD at 703-746-4972. Any bearnaise sauce remaining after 2 hours shall be discarded.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were measured at improper temperatures: gazpacho was 56°F, peeled quail eggs were 59°F, cut tomatoes were 58°F, cooked tomatoes were 55°F, smoked mayonnaise was 62°F, and goat cheese dressing was 63°F cold holding under ice at expo line in kitchen. As per Certified Food Manager (CFM) the above Time/Temperature Control for Safety (TCS) foods were under ice since the beginning of lunch service, approximately 11:30 AM.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Discussed the use of time rather than temperature as a control measure for TCS foods at expo line. If this food establishment would like to further discuss requirements, please call Rebecca from AHD at 703-746-4972. Corrected by discarding the TCS foods at expo line.
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06/25/2014 | Risk Factor | |
This visit was made to conduct a risk factor assessment. Allergen handout provided.
Note: Please discard any items left at the end of the day that are considered a Time/Temperature Control for Safety food (cut tomatoes, ham, corn beef) that were stored in the Delfield 2-drawer refrigerator.
--Repeat violations are subject to civil penalty.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were measured at improper temperatures: sliced tomatoes were 44°F, cut cherry tomatoes were 44°F, and ham/corn beef mixture was 45°F in the Delfield 2-drawer refrigerator. As per Certified Food Manager (CFM), product was just placed in the unit. Drawer door ajar preventing adequate cold holding at 41°F or less.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Corrected by moving the items to rapidly cool down to 41°F and CFM will voluntarily discard any remaining items at the end of the day. CFM indicated he will call maintenance to repair door and have unit checked out for preventative measures.
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03/13/2014 | Risk Factor | |
This visit was made to conduct a follow-up assessment to risk factor assessment dated December 10, 2013.
No violation noted during this evaluation. | 12/17/2013 | Follow-up | |
This visit was made to conduct a routine food safety evaluation. The following items require attention:
1. The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers.
2. Potentially Hazardous Foods (PHFs) shall be properly cooled by using one or more of the following methods based on the type of food being cooled
- Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates of Harvest
Observation: Observed commingling of molluscan shellstock in drawer refrigerator at cookline.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers.
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed the following potentially hazardous foods was not cooled from 135°F to 41°F within a total of 6 hours: bucket of chili was 54°F in the walk-in cooler. As per Certified Food Manager (CFM), chili had been cooked the previous night, placed in an ice bath for approximately 2 hours and then placed in the walk-in cooler.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and from 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. Corrected by discarding the chili and discussing proper cooling methods with the CFM.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the men's employee restroom handwashing sink.
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notify them to wash their hands. Corrected by providing hand washing sign.
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12/10/2013 | Routine | |
This visit was conducted to complete a risk based food safety evaluation.
- Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied
Observation: Inadequate record keeping system of molluscan shellfish tags due to the co-mingling of shellstock.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: Ribs at 50F, Cut tomatoes at 56F and Ham at 50F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (Items iced/relocated)
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
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09/10/2013 | Risk Factor Assessment | |
NOTE: Provide splash guard at hand sink inside kitchen. Replace burned out light bulbs throughout kitchen.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (Bottle of Gatorade on food prep table).
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction
Observation: The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction: (Tuna and Salmon).
Correction: Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours.
- 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: Asparagus Soup and Oysters
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
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05/14/2013 | Risk Factor Assessment | |
This visit was conducted in response to a fire sprinkler water release. All surfaces, utensils etc in the affected area have been washed, rinsed and sanitized. All potentially contaminated food has been discarded. Corrective action taken was correct. Premises is ok to open today from the Health Department's perspective. Please ensure you liaise with the Fire Department to ensure that they are happy for you to re-open.
No violation noted during this evaluation. | 04/15/2013 | Other | |
Note:Unwrapped straws may only be dispensed by consumers. Provide dispensers for consumers to dispense their own straws or provide wrapped straws.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands.(employee did not wash hands between handling soiled and cleaned dishes)
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
- 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: diced tomatoes (just cut).
Correction: (Tomatoes were cooled to 41F)Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure:tuna tartare-happy hour menu
Correction: mussels, poached egg benedicts, three eggs, seared diver scallops-brunch menu.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink.(back prep area handsink)
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
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01/15/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Columbia Firehouse, 109 S. St. Asaph St, Alexandria, VA 22314 »