The purpose of this visit was to conduct a risk-factor assessment which turned into a routine inspection.
NOTE:
- Provide service receipts for hand washing sink and prep sink piping repair with in 14 days.
- Active Managerial Control was discussed with the manager.
- DO NOT over fill the food items in prep refrigerators.
- Observed use of ice bath for cooling. Provided small training to follow the ice bath method properly.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Chedder Cheese (47), Mozzarella Cheese (49F) in 4-Drawer Under Charbroiler.
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 MOVED IN TO A UNIT THAT HOLDS 41F or below.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 4-Drawer under Charbroiler (Initial/Final - 52F/49F/41F)
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. PLEASE DO NOT STORE ANY TEMPERATURE CONTROL FOR FOOD SAGETY FOOD ITEMS IN THIS UNIT UNTIL IT IS REPAIRED OR MAINTAINED AT 41F OR BELOW. THE REFRIGERATOR WAS OBSERVED AT 41F AT THE END OF INSPECTION. PLEASE MONITOR THIS UNIT TO MAKE SURE FOOD ITEMS ARE HOLDING 41F OR BELOW.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the wait station was blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. HAND WASHING SINK WAS MADE AVAILABLE.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the Hand washing sink by the fryer and prep sink piping are leaking.
Correction: A plumbing system shall be maintained in good repair. REPAIR THE PIPING AND SEND A COPY OF SERVICE RECEIPT TO THE HEALTH DEPARTMENT WITH IN 14 DAYS.
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03/07/2016 | Routine | |
The purpose of this visit was to conduct a routine inspection.
NOTE:
- Provided cooling guidelines and cooling sign to the person-in-charge (PIC).
- Repair the main dishmachine and provide a service receipt to the Health Department. Verify the sanitizer concentration with a test strip for sanitizer solution.
- Advised the PIC to verify the sanitizer solutions on the bar dish washers. Observed wrong sanitizer solution on the bar dishwasher.
- Monitor and train employees on no bare hand contact and proper eating during food service. Observed employee not using gloves while prepping food. Also observed an employee eating in-between service at wait station.
- 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: Cutting lime for garnishing (per discussion) and placing purple cabbage garnishing on the taco order with no gloves on.
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. FOOD ITEMS WERE DISCARDED. DISCUSSED WITH THE PIC AND EMPLOYEE. INSTRUCTED THE EMPLOYEE TO WASH HANDS BEFORE RESUMING THE TASK.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total
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:
Several Containers of Cooked Black fried beans, PInto Beans, Ground Beef (>12HR) (52F, 56F, 49F)
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 ITEMS WERE DISCARDED. PROVIDED COOLING LOG AND COOLING SIGN TO THE PIC.
- 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: Cut Mushrooms (43F) from 4-Drawer Unit under griddle.
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 ITEM WAS DISCARDED.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution at the Main Dishwasher, Both Bar dishwashers.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine.
- UPSTAIRS BAR DISH WASHER WAS PRIMED AND PROVIDED SANITIZER.
- DOWNSTAIRS BAR DISHWASHER NEEDED TO REPLACE THE SANITIZER (OBSERVED QUAT)
- MAIN DISHWASHER IS REQUIRED TO BE REPAIRED. PROVIDE A SERVICE RECEIPT TO THE HEALTH DEPARTMENT WITH IN 7 DAYS.
- Mechanical Warewash Machine, Operated per Manufacturer's Instructions
Observation: The Main Dishwasher was not operating in accordance with the manufacturer's specifications.
Correction: A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions. REPAIR THE MAIN DISHWASHER AND PROVIDE A SERVICE RECEIPT TO THE HEALTH DEPARTMENT.
- Critical: Food-Contact Surfaces Cleaned Any Time after Contamination
Observation: Equipment food-contact surfaces/utensils were not observed cleaned before any possible contamination. The Dish wash in the main kitchen and Bars (Upstairs and downstairs) were observed with no sanitizer concentration.
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. UPSTAIRS BAR DISH WASHER WAS PRIMED AND NOW PROVIDED SANITIZER.
- USE 3-COMPARTMENT SINK TO SANITIZE THE DISHES IN THE MAIN KITCHEN. - PROVIDE RINSE SOLUTION AT THE UPSTAIRS BAR.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. THE CFM ARRIVED DURING INSPECTION.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food. The Sanitizer container was stored at the prep line.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. INSTRUCTED THE EMPLOYEE TO KEEP SANITIZER CONTAINER UNDER THE PREP TABLE AND OFF THE FLOOR.
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09/02/2015 | Routine | |
The purpose of this visit was to conduct a Risk-Factor Assessment (RFA).
NOTE:
- Observed ice scooper at the bar and kitchen inside the ice bin in a way it might contaminate ice. Keep the ice scooper outside the ice bin.
- Observed the dishwasher machines were not sanitizing the dishes. Fix the dishwasher and send a copy of service receipt for main and bar dishwasher machine to the Health Department with in 2 days. - The main chef has well maintained the food storage in walk-in cooler, dry storage, and prep coolers to prevent cross contamination, and the refrigerators temperatures are well maintained.
- Active Managerial Control information was discussed with the PIC.
- Critical: 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: Spicy Coleslaw Cilantro Lime Vinaigrette (raw shell egg base dressing).
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 update the menu and send a copy of the menu to Health department. Advised to add asterisk on the main/carry out menus temporarily to the person-in-charge.
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03/30/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection in conjunction with a complaint investigation. Quaternary ammonium sanitizer dishmachine/3 vat sink/wiping cloth bucket: 300 ppm/300 ppm/>500 ppm. Provided copy of parasite destruction fact sheet and certified food manager guidelines to PIC. NOTE: PLEASE REMEMBER TO PROVIDE FARM RAISED/PARASITE DESTRUCTION DOCUMENTATION TO HEALTH DEPARTMENT WITHIN 10 DAYS AS DETAILED ABOVE.
- 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: Cooked shredded pork immediately next to raw chicken in WI cooler. Raw pork and beef over cooked chicken in 2 dr prep cooler left CL.
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. NOTE: PIC had storage order corrected.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: ice machine scoop resting on top of ice machine.
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.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier (corrected on site)
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): scallops, shrimp, tilapia, 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: Provide farm raised/ parasite destruction information to Health Dept. within 10 days.
- 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: Lump crab meat/ diced tomatoes/chicken flautas (cooked shredded chicken)/crab cakes in 2 dr prep cooler right: 46/48/45/46 degrees F. Salsa in ice bath at wait station: 50 degrees F.
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 in prep cooler determined to be out of temperature < 2 hours and was relocated to walk-in cooler. Salsa was disposed.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. NOTE: Certified food manager with required credentials arrived within 10 minutes of the start of the inspection.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the quaternary ammonium sanitizer solution in a wipping cloth bucket was measured at >500 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of quaternary ammonium sanitizer solution at 150-400 ppm. Verify concentration using the appropriate test kit. NOTE: PIC had sanitizer solution replaced with solution of required concentration.
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10/19/2014 | Routine | |
The purpose of this visit was to investigate a complaint that there is no certified food manager at the facility at certain times. The complaint was confirmed. CFM with required credentials arrived 10 minutes after the start of the inspection. Explained to manager and CFM that a CFM must be on the premises whenever any food service related activities are in progress. Also explained that this was a repeat violation, and that additional violations will result in enforcement action.
No violation noted during this evaluation. | 10/19/2014 | Complaint | |
The purpose of this visit was to investigate a complaint that no certified food manager (CFM) is on the premises after normal business hours. Designated CFM for the shift had an expired CFM photo ID. Complaint was confirmed. CFM with required credentials arrived at the facility within 45 minutes of the start of the inspection. Provided CFM fact sheet to PIC, and emphasized importance of having a CFM with required credentials on the premises when any food service related activities are in progress.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. NOTE: Certified food manager arrived within 45 minutes of the start of the inspection.
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09/29/2014 | Complaint | |
The purpose of this visit was to conduct a risk factor assessment. Quaternary ammonium sanitizer final rinse dishmachine kitchen/downstairs bar/upstairs bar: 300/250/300 ppm. Quaternary ammonium sanitizer wiping cloth bucket: 200 ppm. Provided parasite destruction fact sheet and CFM guideline to PIC. Remove disclosure asterisk from grilled shrimp/battered fried shrimp on main menu - EHS was advised these menu items are not served raw or undercooked. NOTE: PLEASE REMEMBER TO PROVIDE PARASITE DESTRUCTION DOCUMENTATION FOR SALMON, SCALLOPS, SHRIMP, AND TILAPIA TO HEALTH DEPT. WITHIN 10 DAYS AS DETAILED ABOVE.
- 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: Tilapia, shrimp, and scallops in ceviche
Correction: tilapia in fish tacos, salmon in salmon salad.
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09/08/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine risk evaluation. Quaternary ammonium sanitizer in dishmachine kitchen/upstairs bar/downstairs bar: 350/300/250 ppm and in wiping cloth bucket: 300 ppm.
The food service establishment is not in compliance with having an Employee Health Policy. The Person-In-Charge is to provide training on the Employee Health Policy within 72 hours. Signed employee illness reporting agreements to be submitted to the Health Department within 72 hours by fax or email that training has been completed.
PLEASE REMEMBER TO SUBMIT EMPLOYEE ILLNESS REPORTING AGREEMENTS TO HEALTH DEPARTMENT WITHIN 72 HOURS AS REQUIRED ABOVE.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: 4 drawer undergrill cooler, 2 door prep cooler cookline (left), Win Hold hot hold cabinet.
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.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at handwashing station at cookline.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. NOTE: PIC will keep handsink at cookline fully stocked with soap and paper towels and reserve for handwashing use only.
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02/18/2014 | Routine | |
This was a risk factor assessment inspection. The facility had been open for 12 days at the time of the inspection. Only dinner is being served. Food preparation was being done, so an inspection was conducted. The kitchen manager was very knowledgeable about food safety practices. Date marking is in place - more complete dating needs to be implemented. Information was given regarding the Employee Health Policy. Information was given regarding the verification requirement of parasite destruction. Chlorine test kits are required for the bar glasswashers.
The next inspection will be in approximately six months.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Fish Served Raw RTE / Records Creation & Retention of Freezing For Parasite Destruction
Observation: No documentation could be provided for parasite destruction in the tilapia used for ceviche.
Correction: Within 30 days, provide a letter from the distributor verifying that parasite destruction is carried out on the tilapia used for ceviche.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time
Observation: The upstairs bar glass washer did not provide an adequate concentration of chemical sanitizer. There was no measurable amount.
Correction: Service the dishwasher. Do not use again until it has been serviced. The chemical sanitizer concentration for chlorine is 50-100ppm.
- Fairfax City Code/Certified Food Manager/Certification Process
Observation: The Person in Charge (PIC) has proof of successful completion of an approved Certified Food Manager (CFM) exam but does not possess the Northern Virginia Certified Food Manager certificate (photo card) issued by ORS Interactive, Inc.
Correction: Obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days to avoid further enforcement action. A copy of the photo identification card can be faxed to my attention at (703) 385-9568.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at the bar hand sinks to allow employees to properly dry their hands after handwashing.
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11/25/2013 | Risk Factor | |
| No violation noted during this evaluation. | 10/28/2013 | Pre-Opening | |
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