The purpose of this visit was to conduct a routine.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Ground beef over steak in the walk-in and raw chicken over ready to wat food items in freezer.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). FOOD ITEMS ARE RE-ORGANIZED. DISCUSSED WITH THE MANAGER.
- 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: Butter at the area (58F), Fresh Salmon (44F)
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 TO THE FREEZER TO MAINTAIN 41F BELOW.
- Critical: 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: Latkes and Salmon, Grilled Salmon Salad, Grilled Steak Salad, Burgers, Smoked Salmon Platter, Benedictberg
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. PROVIDE A COPY OF UPDATED MENU TO THE HEALTH DEPARTMENT VIA FAX OR E-MAIL WITHIN 7 DAYS.
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01/07/2016 | Routine | |
Today’s inspection was to conduct a risk factor assessment. 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 fax and provide a copy of parasite destruction letter by July 24, 2015.
**Please fax and provide a copy of corrected Consumer advisory for both dinner and lunch menu by July 24, 2015.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- 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: smoked salmon, smoked whitefish, peppered trout.
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: 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: smoked salmon, smoked white fish, peppered trout, cooked to serve steak, sunny side egg, poached egg, and cooked to serve burger on the 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. Please provide disclaimer asterisks by each menu item and also include "Are served raw or undercooked." before the advisory.
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07/10/2015 | Risk Factor | |
This visit was to conduct a pre-opening follow-up inspection. Permission is granted for stocking of food and utensil.
Approval for Health Department permit is hereby granted. This inspection report shall serve as your permit until your regular permit is delivered to you. No equipment replacement, addition, or changes are allowed without approval by the Health Department.
No violation noted during this evaluation. | 06/04/2015 | Follow-up | |
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