Risk Control Plans made & agreed on for cooling & cold holding, with a 30 day check of progress planned.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label. Bundles (many more than 1) of tags with dates on them, presented, not probable unfortunately.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: CAJON CHICKEN CREAM SAUCE made yest. @ #1
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. CORRECTED BY MGR. BY DISCARDING. ORAL & WRITTEN INFO. PROVIDED. MORE ACTIVE MANAGERIAL CONTROL RECOMMENDED.
- Critical: PHF(TCS) Prepared from Ingredients at Room Temperature Cooled within 4 Hours (corrected on site)
Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours: COLE SLAW made yest. 45F, & AVACADO DIP made 2 days ago 46F @ #1
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41°F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods and canned tuna). CORRECTED BY MGR. BY DISCARDING. ORAL & WRITTEN INFO. PROVIDED. MORE ACTIVE MANAGERIAL CONTROL RECOMMENDED.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: COLE SLAW 45F, TOMATOES 46F, AVACADO DIP 46F, & CAJON CHICKEN CREAM SAUCE 46F@ #1 -/- MOT. CHEESE 51F, TOMATOES 46F & BLUE CHEESE 45F @ #3
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. CORRECTED BY MGR. BY DISCARDING. ORAL & WRITTEN INFO. PROVIDED. MORE ACTIVE MANAGERIAL CONTROL RECOMMENDED. PIC ADJUSTED UNIT #1 COLDER AND WITYH-IN 15 MINUTES THE AMBIENT TEMP. WAS AT 42F AND DROPPING.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the near 3 comp. sink is 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. CORRECTED BY MGR. ORAL & WRITTEN INFO. PROVIDED. MORE ACTIVE MANAGERIAL CONTROL RECOMMENDED.
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03/10/2016 | Routine | |
As discussed, the following additional non-critical potential hazard/s were observed
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
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. Jumbalia cooked yest. cooling in unit #1
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. CFM discarded. Written info. provided.
- 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: R. beef 45F , cheese 44F & gravey 46F @ #1 - tomatoes 59F & cheese 56F @ #3 - tomatoes 49F & ham 45F @ #4
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. DISCARDED ALL PHF ITEMS THAT WERE PUT IN OVER 4 HOURS AGO AND WILL DISCARD ALL PHF AFTER TOTAL OF 4 HOURS FROM START OF PLACING THOSE ITEMS IN THIS/ESE UNIT/S, (except unit #3, Where it is remaining empty until repaired.) UNTIL EACH UNIT REPAIRED. THE CFM UNDERSTANDS THAT FOODS NEED TO BE < 41F BEFORE PLACING THEM IN PREP-TOP UNITS REGULAR MONITORING WILL PREVENT UNNECESSARY PROBLEMS. ORAL & WRITTEN INFO. PROVIDED. CFM HAS CALLED FOR IMMEDIATE SERVICE.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: The handwashing sink at kitchen is equipped with separate cold and water faucets rather than a mixing valve or combination faucet. 80F
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the kitchen is 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. Unblocked.
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09/02/2015 | Risk Factor | |
- 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: MILK 46F & 2 DIFFERENT CHEESES 46 & 47F @ #1 - TOMATOES 58F, CHEESE 62F & SOUR CREAM 62F @ #3.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. MOVED ALL PHF OUT TO OTHER UNITS. TURNED UNIT #3 BACK TO POWER ON POSITION.
- Temp Meas Devices for Ambient Air Location
Observation: The temperature measuring device in the following hot food storage unit was not properly located in the coldest part of the unit: 3 PREP. UNITS SPECIFICALLY.
Correction: In a mechanically hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the coolest part of the hot food storage unit. Store the thermometer near the opening of the unit.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: UNIT #1 VIOLATION.
Correction: Adjust the ambient temperature of the refrigerator (#1) to keep foods 41F or less OR with-in 10 days have it repaired, assure food is being held at safe temperatures and fax the repair record to our office at phone # 703-653-9448 (LABEL FAX WITH NAME OF RESTAURANT & INSPECTOR, PLEASE). REGULAR TEMPERATURE CHECKS WILL PREVENT FUTURE OCCURRENCES.
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02/26/2015 | Routine | |
- Critical: Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates Last Sold or Served (corrected on site)
Observation: The tags for the molluscan shellfish are not being retained for 90 days. NOVEMBER TAGS MISSING. DATE OF LAST SELL NOT MARKED ON THE TAGS.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date when the last shellstock from the container is sold or served using one of the following methods: 1) an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when the last shellstock from a container are sold or served, 2) preserving source identification by using a record keeping system, and 3) ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer. MANAGER WILL OBTAIN SHELLFISH TAGS FOR NOVEMBER FOR THE RECORD. DISCUSSED MARKING THE DATE OF LAST SELL WITH THE MANAGER.
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12/12/2014 | Risk Factor | |
(1) Check thermometer on 2 drawer Continental cooler.
(2) Speak with pest control
- 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: OBSERVED RAW TURKEY STORED OVER SHREDDED CHEESE IN THE BROWN WALK-IN-COOLER.
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. REARRANGED
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: OBSERVED ICE SCOOP STORED IN THE ICE BIN WITH THE HANDLE IN CONTACT WITH THE ICE AT THE OUTDOOR AND INDOOR BAR AREAS.
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. REMOVED ICE SCOOPS
- 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: 2DR TRUE PREP COOLER #1 (1) PICO DE GALLO AT 47F (2) COOKED CHARD AT 50F (3) BLUE CHEESE AT 54 (4) BUTTER AT 50F
Correction: 2DR CONTINENTAL PREP COOLER (5) SLICED TOMATO AT 49F (6) SLICED PEPPERJACK CHEESE AT 61F (7) SLICED PROVOLONE CHEESE AT 43F
- 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: (1) BROWN WALK-IN-COOLER (2) 2DR TRUE PREP COOLER #1 (3) 2DR CONTINENTAL PREP COOLER (4) 2DR TRUE PREP COOLER #2
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 REPAIR THE COOLING UNITS WITHIN 48 HOURS FOR REINSPECTION.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink by THE PREP SINK being used TO STORE A KNIFE.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. REMOVED KNIFE
- Plumbing / Maintained in Good Repair
Observation: The sink basin BY THE PREP SINK is slow to drain.
Correction: A plumbing system shall be maintained in good repair.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. OBSERVED 4 BOTTLES OF GLASS CLEANER WITHOUT LABELS.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials. LABELED
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the BLEACH solution was measured at GREATER THAN 200 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 BLEACH solution at 50-200 ppm. Verify concentration using the appropriate test kit. ADJUSTED BLEACH SOLUTION TO 100PPM.
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06/16/2014 | Routine | |
FINAL PREOPERATIONAL INSPECTION AFTER RENOVATIONS TO INSTALL A FULL SERVICE OUTDOOR BAR - FOLLOW UP INSPECTION
*The applicant was granted a Temporary Variance that will expire on November 30, 2013.
*The operation of the Outdoor Bar will be limited to the conditions on which the Temporary Variance was issued. See the conditions Dated October 2, 2013, in File. A copy of the the Temporary Variance and the Conditions have been provided to the applicant.
*Approval of the New Outdoor Bar is hereby granted contingent on the Conditions of the Variance.
No violation noted during this evaluation. | 10/04/2013 | Other | |
The purpose of today's visit was to conduct a routine inspection and to investigate a complaint about food handling and general sanitation.
Oyster tag from Chesapeake Shellfish Farms.
- 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: Numerous foods above 41F in True 2 door prep coolers, prep tops above them, and Brown Walk=In Cooler: see food temperatures below.
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. CORRECTIVE ACTION: FOODS OUT OF TEMPERATURE WERE DISCARDED.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: raw cut salmon atr 45F, date marked 5/23/13, End of Ham -rest sliced - not date marked
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- 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: multiple coolers and freezers.
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. CORRECTIVE ACTION: PROVIDE THERMOMETERS INSIDE EACH REFRIGERATION UNIT, COOLING OR FREEZING.
- Critical: Equipment / Food-Contact / Visibly Clean
Observation: (CORRECTED DURING INSPECTION.) The following equipment/utensils were observed soiled to sight and touch: MEAT AND CHEESE SLICER.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. CORRECTIVE ACTION: CLEAN, WASH AND SANITIZE ALL FOOD CONTACT SURFACES AND KEEP CLEAN BETWEEN USES.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: interior white plastic surfaces of kitchen ice machine.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction. CORRECTIVE ACTION: CLEAN SURFACES.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink at the back of kitchen is being used for soiled utensil storage, a large knife..
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. CORRECTIVE ACTION: KNIFE WAS REMOVED.
- Handwashing Signage at Handwashing Facilities Required (repeated violation)
Observation: (CORRECTED DURING INSPECTION.) Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees. OBSERVATION: NO HANDWASH SIGNAGE AT BACK KITCHEN HANDWASH SINK.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. CORRECTIVE ACTION: POST SIGNAGE.
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05/31/2013 | Routine | |
Specific allegations of complaint were not confirmed.
No violation noted during this evaluation. | 05/31/2013 | Complaint | |
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