This visit was made to conduct a risk based assessment. The Person in Charge was very helpful throughout the visit. Thank you. The following issues require attention:
1. The chemical warewashing machine at the bar is not operating correctly. Observed no measurable chlorine solution after machine ran through its cycle. Please do not use this machine to wash, rinse and sanitize dishes and glasses until it is serviced. Person in Charge to correct by the following actions
- Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: Can of Sauerkraut was dented along top seam.
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. Person in Charge disposed of dented can.
- 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: corn beef hash in 2 door True in back and crab meat in prep cooler on front line at 47°F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Person in Charge discarded the corn beef hash and crab meat was placed on ice bath to bring to temperature.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.114). Observed no chlorine sanitizing solution in the low temp warewashing machine at the bar.
Correction: Cease use of the chemical sanitizing warewashing machine at this time. The warewashing machine shall not be used unless it is properly repaired and chemically sanitizing equipment, utensils, dish wares, glass wares, etc. at a concentration of at least 50-100ppm of chlorine for the required amount of time as specified by the warewashing machine's data plate. Discussed with Person in Charge and they can use 3 compartment sink or the high temp dishwashing machine to wash, rinse and sanitize items from the bar. Person in Charge to contact company to get machine serviced.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the spray bottle at the bar.
Correction: The wiping cloth buckets used for storage of wet towels shall be maintained at a chemical concentration of a t least 50-100ppm of chlorine, 12.5-22ppm of iodine, or 200ppm of quaternary ammonium compound. Employee to replace with solution of at least 200 ppm of quaternary ammonium.
- 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 a spray bottle in the bar that was not labeled.
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. Employee to discard contents of bottle and label with sanitizer being used.
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08/18/2015 | Risk Factor | |
- Critical: Reheat PHF(TCS) to 165°F for Hot Holding (corrected on site)
Observation: The following food item(s) was not reheated for hot holding to a sufficient temperature and/or time: The Alfredo sauce and demi glaze sauce were not rapidly reheated before they were placed on the steam table. The sauce were reheated during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) that is cooked, cooled, and reheated for hot holding shall be reheated to a minimum temperature of 165°F for 15 seconds.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: The Alfredo sauce and the demi glaze. The sauces were reheated during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: The food-contact surfaces of the following equipment were not observed sanitized: at the glass dish machine at the bar..
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
- Controlling Pests by Routine Inspection of Premises (repeated violation)
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. Observed numerous fruit flies at the bar. Provide pest control to eliminate fruit flies.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
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05/28/2015 | Routine | |
- Thawing / Approved Methods (corrected on site)
Observation: Observed improper methods used to thaw food. Frozen lunch meats were improperly defrosting at room temperature. The lunch meats were placed in the walk-in refrigerator during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process, 4) Using any procedure if a portion of frozen ready to eat food is thawed and prepared for immediate service in response to an individual consumer's order, 5) Reduced Oxygen Packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (a) Prior to its thawing under refrigeration as specified in (1) of this section
- Equipment / Good Repair / Components / Gaskets
Observation: The dish machine is damaged and is spraying water on the floor and in the area of the dish machine. Replace or repair the dish machine.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station in the rear cooking area is being used to rinse potatoes. The potatoes were removed form the hand sink during the inspection.
Correction: A handwashing sink may not be used for purposes other than hand washing.
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02/18/2015 | Routine | |
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at the bar handwashing sink. Soap was provided during the inspection
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. Observed fruit flies in the bar and in the breakfast areas. Provide pest controll in 10 days.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
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11/07/2014 | Routine | |
Fax corrected menu to Lynn Bremby 703-746-4919.
- Duties / Restrict Unauthorized Personal (corrected on site)
Observation: Unauthorized personnel, such as children or customers, were observed present in the food preparation, food storage, or warewashing areas. Observed a campagna amp student in the kitchen. The student was asked to leave the kitchen. The student left the kitchen.
Correction: Persons unnecessary to the food establishment operation are not allowed in the food preparation, food storage, or ware washing areas of the commercial establishment. Only approved tours or brief visits may be authorized by the Person in Charge or certified food manager is steps are taken to ensure that exposed food, clean equipment/utensils, clean linens, and single service items are protected from contamination.
- Hair Restraint Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints. Employee put on a hat during the inspection.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- Food Protection From Environmental Sources during Preparation
Observation: Food is subject to environmental sources of contamination during preparation. A sheet tray is improperly placed on top of a trash an used to hold fried chicken. A rolling cart was used in place of the trash can.
Correction: During preparation, unpackaged food shall be protected from environmental sources of contamination.
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 70°F within a 2 hours: scrambled eggs cooked before 9:30am were 118°F. The manager didn't know when the eggs reached 135°F. The eggs were discarded during the inspection. Pasta was cooling covered in the walk-in refrigerator. An ice bath was used for the pasta.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and 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.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: vegetable soup. The vegetable soup was reheated to 202°F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
- 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: liquid eggs, egg whites, cheese, and ham. The egg products were discarded and the cheese and ham were relocated to a cooler refrigerator.
Correction: 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 (corrected on site) (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: flat iron steak and lamb chops. correct menu in 10 days.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Equipment / Floor Mounted / Elevate 6' / Seal
Observation: Observed that milk crates in the dry storage area with no clearance space between the floor and the milk crates. Provide dunnage racks or additional shelving. Milk crates can not be used to store chips and crackers.
Correction: Floor-mounted equipment and milk crates that are not easily movable shall be sealed to the floor or elevated on legs that provide at least a 6 inch clearance between the floor and the equipment.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: the 2 door underounter refrigerator. Do not use the refrigeration unit for TCFs unit it can maintain foods at 41°F or below.
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.
- 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: oven and warmer.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the cooking area is being used to rinse foods. Green beans were improperly stored/ rinsed at the hand sink in the cooking area. The grean beans were removed during the inspection.
Correction: A hand washing sink may not be used for purposes other than hand washing.
- Physical Facilities Good Repair
Observation: Observed that the floor in the dry storage area is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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08/04/2014 | Routine | |
| No violation noted during this evaluation. | 05/06/2014 | Follow-up | |
The walk-in refrigerator was repaired a few hours after the initial inspection.
- Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: flat iron steak on the dinner menu.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (repeated violation)
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine at the bar, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.114) The CFM all the repair technician during the inspection.
Correction: Cease use of the chemical sanitizing warewashing machine at this time. The warewashing machine shall not be used unless it is properly repaired and chemically sanitizing equipment, utensils, dish wares, glass wares, etc. at a concentration of at least 50-100ppm of chlorine for the required amount of time as specified by the warewashing machine's data plate.
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05/02/2014 | Follow-up | |
- Thawing / Approved Methods
Observation: Observed improper methods used to thaw food. The chicken breast were defrost at room temperature in the prep sink. The cold water was turned on and the chicken breast were placed under cold running water.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
- 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: 2%milk, skim milk (breakfaast buffet)
Correction: sausage, diced tomatoes, sour cream, sliced tomatoes, lettuce, cheese (prep cooler)
- Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: flat iron steak on the dinner menu.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: the walk-in refrigerator. The temperature controled foods in the walk-in refrigerator were discarded. Repair the walk-in refrigerator immediately.
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.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine at the bar, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.114) The CFM all the repair technician during the inspection.
Correction: Cease use of the chemical sanitizing warewashing machine at this time. The warewashing machine shall not be used unless it is properly repaired and chemically sanitizing equipment, utensils, dish wares, glass wares, etc. at a concentration of at least 50-100ppm of chlorine for the required amount of time as specified by the warewashing machine's data plate.
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05/02/2014 | Routine | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the walk-in freezer unit. Raw meats were stored above cooked soups and stocks. The raw meats were relocated during the inspection.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Potato chips are improperly stored on milk crates.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- 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: the flat iron steak on the dinner menu. Remove the disclosure for the sausage and peppers on the lounge and lunch menu. Sausage can not be under cooked.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
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01/28/2014 | Routine | |
This visit was made to conduct a routine inspection. Please note the following items:
1) Do not store raw foods above ready-to-eat foods.
2) When dispensing bulk items, like flour and sugar, you must use a utensil that has a handle.
3) Good hand washing observed by employees.
- Bare Hand Contact with Non-RTE Foods Minimized to Prevent Contamination (corrected on site)
Observation: Excessive bare hand contact with exposed food that is not in a ready-to-eat form. (Cup used to dispense flour).
Correction: Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact.
- 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: sausage above vegetables. (Corrected).
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.
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10/07/2013 | Routine | |
This visit was conducted to complete a routine food safety evaluation.
1. The omelet station was not maintaining potentially hazardous ingredients at 41
°F
or below. Due to the very busy service, it is expected that items will only remain in this counter for approximately 1-2 hours. Any product left at the end of service must be discarded.
2. Ensure that cooling products are left uncovered to ensure that they reach 41
°F
as quickly as possible.
3. Good hand washing was observed at the omelet station today.
- Cooling Methods
Observation: Cooling foods were observed covered in the walk-in and reachin coolers.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The omelet station cooler was not maintaining potentially hazardous food at 41°F. Ham was observed at 44-45, Cut tomatoes at 48°F and sausages at 48°F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Please discard any remaining items at the end of breakfast service.
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06/12/2013 | Routine | |
This visit was conducted to complete a risk based food safety evaluation.
1. You must ensure that there is team member on site at all times when food is being handled, that holds the Northern Virginia Food Manager's Card. This is a repeat finding, and a formal warning is being given today that if the premises is found to be operating without the presence of a CFM with a Northern Virginia Card in their possession, a civil penalty ticket will be issued. Ensure that you fax a copy of Vicente's card once obtained - This must be done within the next 10 business days (April 2, 2013)
2. Ensure that foods on the line are maintain at the correct temperature during your busy service periods.
3. Good hand washing and glove controls were observed during the evaluation.
- Certified Food Manager: Certificate Process (repeated violation)
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia CFM card.
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
- 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: Ham for omelets was observed at 51°F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Ensure that items for omelets are kept fully in the prep station refrigerator during busy service.
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03/19/2013 | Risk Factor | |
This visit was conducted to complete a routine food safety evaluation.
1. Please obtain a Northern Virginia Food Manager's Card and fax it to the above number within 10 business days.
2. You must ensure that main line team members was their hands at the correct times and only use the hand washing sink to wash hands. .
3. The kitchen was very busy during service, but good glove and hand washing practices were observed at the salad / sandwich station.
- Certified Food Manager: Certificate Process
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia CFM card.
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4910. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his hands after handling a raw burger and then proceeding to handle a grill cheese sandwich. In addition, no hand washing occurred after changing gloves in between handling raw fish and plating sliders.
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the rest-room, 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: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw chicken was observed stored adjacent to yoghurt and coffee in the 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.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Utensils were observed stored on oven handles and in a pot of standing water.
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.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: Seared chicken and risotto were observed left for prolonged periods (at least 45 minutes) at ambient temperatures. In addition, items were observed covered whilst cooling.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
- Handwashing Sink / Used for Hand Wash Only
Observation: A food handler was observed using the line hand washing sink to fill a metal bowl with water to wash lettuce, and to rinse a knife.
Correction: A hand washing sink may not be used for purposes other than hand washing.
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12/07/2012 | Routine | |
Restaurant representatives - add corrected or new information about Embassy Suites Hotel (Caprese, A Mediterrean Grill), 1900 Diagonal Rd, Alexandria, VA 22314 »