A RISK FACTOR inspection of your facility was conducted today. Thank you for your participation as it allows me to assess areas at your facility that may require further clarification.
NOTE: At this time as per new menu facility serves Cajun Salmon, Salmon Roulade and the shrimps fully cooked . As per owner on occasion as a Special ( not listed on menu) facility serves Oysters. No Oysters had been served for past few months and none were at the facility during inspection.
QUESTIONS: Please call 703-246-2444
- 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: OBSERVED THAT THERE IS NO CONSUMER ADVISORY FOR THE BEEF TENDERLOIN IN 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.OWNERS HAVE BEEN ASKED TO PLACE ASTERIX TO IDENTIFY THE ITEM AND PLACE A CONSUMER ADVISORY STATEMENT ON THE MENU WITHIN 30 DAYS. FAX A COPY OF THIS MENU TO 703-653-9448 OR EMAIL TO ME BY JANUARY 28,2016.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the back near 3 VAT sink is being used to dispose ice and observes two knives were being placed for washing in this sink.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.DISCUSSED WITH OWNER AND STAFF, KNIVES WERE REMOVED AND IT WAS EXPLAINED TO STAFF THAT HAND SINK IS ONLY FOR HAND WASHING.
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12/28/2015 | Risk Factor | |
A ROUTINE INSPECTION of the facility was conducted today. Thank you for accompanying me during this visit and answering my questions as this helps to clariy processes where your facility may require further assessment.
NOTE: Discussed further with the CFM and owner about cleaning and sanitizing of the food and non-food contact surfaces. As per CFM the fish served at the facility are fully cooked, therefore at this time parasite destruction letter is not needed. Manager has been asked to repair the dish machine and send me the invoice via fax/email within 10 business days. The dish machine should not be used for sanitizing the utensils till it has been repaired. A 3 VAT sink is set up for wash, rinse and sanitize steps for all utensils and equipment.
Questions: Call 703-246-2444
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.OBSERVED THAT THE CHLORINE TEST STRIP REGISTERED AROUND 0 PPM IN THE MECHANICAL DISH MACHINE.
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.MANAGER HAS BEEN ASKED TO REPAIR THE MACHINE AND SEND ME AN INVOICE OF THE REPAIR WITHIN 10 DAYS. PLEASE EMAIL OR FAX IT TO 703-653-9448 ATTN: A 2 INSPECTOR.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: OBSERVED A BLACK MOLDY SUBSTANCE ALONG THE EDGE OF THE 3 VAT SINK AND WALL.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.MANAGER HAS BEEN ASKED TO CLEAN AND RECAULK THE 3 VAT SINK AREA IN 30 DAYS.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: OBSERVED THAT THE DISH MACHINE WAS NOT WORKING AND CHLORINE TEST STRIP REGISTERED 0 PPM OF CHLORINE. UTENSILS WERE IN THE MACHINE AT THE TIME OF INSPECTION.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.ASKED CFM TO REPAIR THE MACHINE WITHIN 10 DAYS AND FAX/EMAIL ME THE INVOICE OF REPAIR. A 3 VAT SINK IS SET UP AND ONLY THIS SHOULD BE USED FOR WASH,RINSE AND SANITIZING OF ALL UTENSILS AND EEQUIPMENT TILL THE DISH MACHINE HAS BEEN REPAIRED.
- Cleaning Frequency for Physical Facilities (corrected on site) (repeated violation)
Observation: Observed that the tables and floor behind the table is in need of cleaning.OBSERVED DIRT,DEBRIS AND SOME DEAD INSECTS ON AND BEHIND THE TABLE NEAR THE WALK IN REFRIGERATOR.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.FACILITY STAFF STARTED CLEANING THE AREA DURING THE INSPECTION.
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05/11/2015 | Routine | |
A RISK FACTOR inspection of your facility was conducted today. Thank you for taking the time to accompany me during the inspection and answering my questions.
NOTE:At this inspection further time was taken to discuss with manager proper methods of storage of raw foods to avoid cross-contamination. Also discussed shell fish tags and importance of keeping copy of tags when transferring shell fish to another container.
For questions please call 703-246-2444
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Inadequate record keeping system for molluscan shellfish when removed from their tagged or labeled container.OBSERVED PART OF THE SHELLFISH HAD BEEN REMOVED FROM ORIGINAL BAG AND PLACED IN CONTAINER IN REFRIGERATOR BUT THERE WAS NO TAGS ATTACHED TO THIS AND NO OTHER METHODS OF RECORD KEEPING TO IDENTIFY THE SOURCE OF THIS CONTAINER OF SHELLFISH.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. DISCUSSED WITH MANAGER , TAGS IDENTIFIED, .SHELLFISH WILL REMAIN IN BAG WITH TAGS ATTACHED TILL ENTIRE BAG HAS BEEN EMPTIED.
- 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:OBSERVED CONTAINERS OF RAW CHICKEN PLACED OVER RAW SEAFOOD AND RAW SHELL EGGS IN THE WALK IN REFRIGERATOR.
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). DISCUSSED WITH CFM , STAFF ARRANGED ITEMS IN CORRECT ORDER DURING THE INSPECTION.
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12/18/2014 | Risk Factor | |
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label. OBSERVED THAT TAGS WERE NOT MARKED WITH DATE WHEN THE LAST SHELLFISH FROM THAT BAG OR CONTAINER WERE SOLD.
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. ASKED MANAGER TO ENSURE THAT DATES WERE MARKED ON ALL TAGS ONCE THE LAST SHELLFISH HAS BEEN SOLD/SERVED.
- 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: OBSERVED FOOD EMPLOYEE HANDLING TOASTED BREAD SLICES WITH BARE HANDS WHILE MAKING THE SANDWICH.
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.EMPLOYEE WAS ASKED TO DISCARD BREAD SLICES, WASH THEIR HANDS AND DON GLOVES PRIOR TO TOUCHING READY TO EAT FOOD.
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. OBSERVED FOOD STORED ON MILK CRATES ON THE FLOOR OF THE WALK IN FREEZER.
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. ASKED MANAGER TO REMOVE MILK CRATES AND OBTAIN A LOWBOY OR OTHER SHELF THAT CAN STORE THE ITEMS 6 INCHES ABOVE THE FLOOR FOR EASY CLEANING AND PEST CONTROL.
- 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:OBSERVED THERMOMETERS WERE MISSING IN THE 2 DR PREP REFRIGERATORS
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.MANAGER HAS BEEN ASKED TO PROVIDE THERMOMETERS IN ALL REFRIGERATORS THAT DO NOT HAVE AN IN BUILT TEMPERATURE GUAGE.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment: OBSERVED TWO BLACK MICROWAVES IN THE BACK KITCHEN AREA THAT WERE INTENDED FOR HOUSEHOLDS AND NOT MARKED CERTIFIED FOR COMMERCIAL USE
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.ASKED MANAGER TO REPACE MICROWAVES WITH COMMERCIAL CERTIFIED MICROWAVES.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor tiles near the 3 VAT sink and storage room as well as the walls around the kitchen area have visible dirt, debris and other sediments and are in need of more frequent cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.ASKED MANAGER TO INCREASE THE CLEANING FREQUENCY OF THE ESTABLISHMENT.
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06/24/2014 | Routine | |
This was a risk assessment inspection. The following GRP have been discussed with the manager and promised to be corrected by next inspection: 1. replacing burned out light in dry storage, 2. cleaning heavily soiled carpet, 3.stop storing plates in milk crates, 4. labelling salad dressing containers and 5. Repair leaking hand washing sink in the kitchen. A review of previous violation was conducted with the manager by going over item by item and verified that corrections were made.
Thank you for your time and accompanying me through the inspection. Please call 703-246-2444 if you have any questions or concerns
No violation noted during this evaluation. | 12/20/2013 | Risk Factor | |
- 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)
- 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:OBSERVED RAW PORK AND PORK LOIN STORED ABOVE RAW SHELL EGGS IN THE TRUE 2 DR PREP REFRIGERATOR.
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). CORRECTED: CFM STORED THE FOOD ITEMS CORRECTLY.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor.OBSERVED FOOD ITEMS STORED ON THE FLOOR OF THE WALK IN .
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.
- Miscellaneous Sources of Contamination / Other Sources
Observation: The following food items were found subject to contamination after receipt and during storage due to the condition as described: OBSERVED OPEN CONTAINER OF CRAB MEAT UNDER PAN THAT IS COLLECTING WATER FROM THE CONDENSATION UNIT IN THE WALK IN REFRIGERATOR.
Correction: Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 through 3-306.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked:OBSERVED THAT RED CABBAGE SALAD, MUSTARD SAUCE, MEAT SAUCE MIX AND CRAB MEAT IN THE NORLAKE WALK IN REFRIGERATOR WERE NOT DATE MARKED.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.CORRECTED: CFM DATE MARKED THE ITEMS.
- Cutting Boards / Resurface / Discard
Observation: The cutting boards along the True 2 DR sandwich unit near grill are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the kitchen is blocked by waste basket 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: CFM REMOVED THE ITEM FROM THE AREA.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids (corrected on site)
Observation: Outside refuse container was uncovered with lids up.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment. CORRECTED: EMPLOYEE CLOSED THE LIDS OF THE DUMPSTER.
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06/24/2013 | Routine | |
Restaurant representatives - add corrected or new information about Euro Bistro, 314 Elden St, Herndon, VA 20170 »