| No violation noted during this evaluation. | 03/10/2016 | Other | |
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Foods (halved tomatoes, diced pork) in the 2nd floor kitchen two door prep refrigerator against the wall are cold holding at the improper temperatures of 46-51 F. The pork was discarded
Correction: rest of foods were relocated to other refrigerators.
- Consumer Advisory/Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens
Observation: The food establishment serves undercooked food (poached eggs, over easy eggs, and burgers cooked to order) and the permit holder does not disclose these items with asterisks to their menu consumer advisory reminder statement.
Correction: The permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (B) Disclosure shall include: (1) A description of the animal-derived foods, such as "oysters on the half shell (raw oysters)," "raw-egg Caesar salad," and "hamburgers (can be cooked to order);" or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. (C) Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request
- Equipment, Food-Contact Surfaces, and Utensils
Observation: The food-contact surfaces of the slicer are not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: Each handwashing sink is not provided with individual, disposable towels
Correction: a continuous towel system that supplies the user with a clean towel
- Handwashing Signage (corrected on site) (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees and/or is not clearly visible to food employees (office rest-room).
Correction: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
- Poisonous or Toxic Materials/Common Name/Working Containers (corrected on site) (repeated violation)
Observation: Working containers used for storing poisonous or toxic materials are not clearly and/or individually identified with the common name of the material (spray bottle in ground level kitchen).
Correction: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
|
07/14/2015 | Risk Factor | |
Conditions of License: Dispensed ice only and no mixing or blending of drinks at the rooftop bar.
Pick up Food Facility License from our office located at 800 S. Walter Reed Drive, Arlington, VA 22204 between the hours of 8 a.m.-5 p.m. Once obtained, post the license conspicuously to the public within the establishment. Then you are approved to operate by this department. Your first routine/risk factor plus good retail practices inspection will occur within 30 days.
C.O. 1400965 approved.
Rooftop storage room not to be used for storage unless the walls and floors are sealed. Seal up or replace the moldy wood at the rooftop bar before placed in service.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post no-smoking signs or international no-smoking signs in the non-smoking area.
These can be found online at www.vdh.virginia.gov/breatheasy
- Equipment/Good Repair and Proper Adjustment
Observation: Missing some oven kick plates, the second floor kitchen cook's left prep refrigerator lid, the second floor kitchen cook's middle prep refrigerator lid handle, the second floor kitchen cook's right prep refrigerator cutting board, the roof-top bar ice machine, and the main bar some soda syrup tubes are not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Controlling Pests
Observation: Fruit flies exist on the premises.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
|
01/12/2015 | Follow-up | |
- Equipment/Good Repair and Proper Adjustment
Observation: The first floor walk-in refrigerator shelves are not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design. The undersides of the bar counter tops are not all sealed to thier adjoining walls. Replace the missing knobs and covers to the ovens. Replace/repair the cook's prep refrigerator lid/handle. Repair the roof-top ice dispenser unit. Replace the 3rd floor trash can lid in the right unisex bathroom. Remove plastic ties in some prep refrigerators.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean
Observation: Inside the bar coolers, bar tubing, and walk-in refrigerators are not kept free of an accumulation of dust, dirt, food residue, and/or other debris.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
- Equipment, Food-Contact Surfaces, and Utensils
Observation: The food-contact surfaces inside the prep refrigerators and their cutting boards are not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Plumbing System/Maintained in Good Repair
Observation: The 1st floor kitchen counter prep sink drain pipe is not draining directly into the floor drain.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Light Bulbs, Protective Shielding
Observation: The light bulbs in the one of the first floor kitchen fixture and one hood light in the second floor kitchen are not shielded, coated, or otherwise shatter-resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
- Intensity/Lighting
Observation: The light intensity is below 20 foot candles at the first floor bar in several areas.
Correction: The light intensity shall be at least 215 lux (20 foot candles): (1) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, (2) Inside equipment such as reach-in and under-counter refrigerators
- Physical Facilities/Repairing
Observation: The walls are not maintained in good repair. Seal the wall closed by the bar soda tubes. There is missing cove base/base tiles left of the soup kettle in the 1st floor kitchen. There is damaged wall corner trim in this area too. Seal the wall around the gas line in the 1st floor kitchen. Fill in the small holes in the kitchen walls. Fill in the larger holes in the dining area and staircase bricks. Fill in the hole in the floor by the back door. Replace porous ceiling tiles in the first floor kitchen. Repair water damage to the 2nd floor back hallway walls. Finish off the walls and floors in the rooftop bar storage room.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
- Controlling Pests
Observation: American cockroach harborage conditions exist on the premises (numerous dead ones were observed on the floor of the basement).
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
- Cleaning, Frequency and Restrictions
Observation: The floors are not cleaned as often as necessary to keep them clean.
Correction: Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
|
01/06/2015 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Don Tito, 3165 Wilson Blvd, Arlington, VA 22201 »