This visit was made to conduct a routine food safety evaluation.
A 'Big 6' poster was given and discussed.
There shall always be a food protection manager on site during all hours of operation. Obtain a Northern VA FPM card within 10 days and fax or email to me with the name of the establishment.
Monitor refrigerator temperatures to ensure that they maintain a temperature of 41 degrees or less. If not, action should be taken to keep food cold using ice or moving them to another unit. Foods that are out of temperature for more than 4 hours should be discarded.The mayo and hummus in the 2 door prep top were left there overnight and the unit was just turned on for the day, so I could not determine if the unit was working properly. It should maintain a temperature of 41 degrees F or less.
I observed several people walking through the kitchen that did not work in the establishment. Limit kitchen access to personnel ONLY.
*repeat violations are subject to civil penalty*
- 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 703.746.4919. 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) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: hummus, mayo, items in walk-in including mac and cheese, cooked eggs, sliced toms.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (The hummus and mayo were discarded and that prep top will not be used until it is operating correctly. The walk-in was down to 41 degrees within 30 minutes and the food was out of temperature for less than 2 hours according to the person in charge).
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08/04/2015 | Routine | |
This visit was made to conduct a follow-up and a complaint investigation.
The three door prep top and 2 door low-boy units have been repaired and are functioning to maintain a temperature of 41 degrees F or below. They are approved for use.
The person in charge reported that no employees have been ill recently, and confirmed that their employee health policy requires employees to stay home when they are sick. All of the food items they receive come from approved sources. There are no catfish, brussell sprouts, brie, hot pepper jelly, or sweet potato rolls left from this weekend to check. The person in charge provided the numbers for these items sold on Saturday March 28th.
All food items and ambient temperatures were in a satisfactory range during the inspection, including brie, pepper jelly, cooked brussell sprouts, and catfish. The employees preparing food were following proper hand washing and glove use procedures.
The person in charge reported that one of the cooks will be obtaining his FPM card this week after having some time to study for the test, and the managers are getting their Serve Safe Certificates from their instructor to get their FPM cards.
- Critical: Certified Food Manager: Presence Required (repeated violation)
Observation: There was no certified food protection manager present at the beginning of the inspection.
Correction: There shall alwasy be a FPM on site during hours of operation. Obtain FPM cards for other managers ot chefs, and fax or email at least one to me within 10 days.
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03/31/2015 | Follow-up | |
This visit was made to conduct a routine food safety evaluation.
Fax or email a copy of a food protection manager card for someone other than Stephen within 10 days.
Repeat violations must be addressed with all staff in order to be corrected. A ticket with a penalty of $100 will be issued for repeat violations during the next routine evaluation.
Shellstock tags shall be kept with the product until the last one use. The date the last one is used shall be recorded on the tag, and it must be kept in chronological order for 90 days.
- Critical: Certified Food Manager: Presence Required
Observation: There was no certified food protection manager present at the beginning of the inspection.
Correction: There shall alwasy be a FPM on site during hours of operation. Obtain FPM cards for other managers ot chefs, and fax or email at least one to me within 10 days.
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold (repeated violation)
Observation: The date on which the last shellstock from the container is sold or served was not recorded on the tag or label. (No date on clam tags)
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
- 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: raw chicken stored above raw fish and clams in the emat walk-in.
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). (PIC moved chicken below fish)
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: ice scoop stored with handle in ice.
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. (PIC moved scoop so handle is out)
- Critical: Cooling Potentially Hazardous Foods (corrected on site) (repeated violation)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: pork in liquid and fat in the meat walk-in.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand 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. (PIC discarded the pork)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: milk in the small residential fridge.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (milk was discarded)
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. (3 door prep top and 2 door low-boy)
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. (Items that are needed for service may be kept on ice until units are holding 41 degrees F).
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: cooking equipment, counters, shelves.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- 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 spray bottle of degreaser not labeled and stored on counter with food contact equipment)
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. (bottle was labeled and moved)
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03/24/2015 | Routine | |
This visit was made to conduct a routine food safety evaluation.
Customer notification sticker was posted during inspection.
Repair the little, block fridge so that it maintains food at 41 degrees or below before using it for temperature control for safety foods again.
Cooked foods shall be cooled to 41 degrees before covering and storing. Use resources (AHD cooling poster) provided to train staff on proper cooling methods.
*Repeat violations are subject to civil penalty*
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold (corrected on site)
Observation: The date on which the last shellstock from the container is sold or served was not recorded on the tag or label.
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. (Person in charge agreed to keep tag with the container until last one is used, then write the date last one was used on the tag, and keep for 90 days.)
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Ice scoops observed with handle in the ice throughout the establishment)
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. (PIC adjusted scoops so handle is out of the ice)
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: jumbalaya in walk-in made yesterday was at 48 degreesF in the center.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand 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. (Jumbalaya was discarded. Proper cooling methods were discussed. Cooling print-out was given)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were measured at improper temperatures: Half and half cream and butter in the small, black fridge in the kitchen.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (Repair the fridge so that it maintains food at a temperature of 41 degrees F or below.)
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12/12/2014 | Routine | |
This visit was made to conduct a follow-up inspection. Per Chef, raw eggs are no longer used in the Caesar salad.
- The leak in the handsink (near dishwasher) has been repaired
- Chlorine test strips (for use at all dishmachines) have been obtained by the facility
- 3 door prep unit has been repaired. Ambient temperature dropped down to 42.2 F
note: Bar located at 2006 Mt. Vernon Ave. "Front Porch" under the main liquor license - Facility must obtain a commissary permit from the Alexandria Health Department for this space. This space is only being used for storage of packaged drinks (beer and wine). All mixed drinks and foods are prepared inside of the main restaurant and consumed on the extended outdoor patio area. There shall be no food preparation, ware washing or food storage at this location at any time until the appropriate permit is obtained.
No violation noted during this evaluation. | 09/09/2014 | Follow-up | |
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: employees did not know all BIG 5 illnesses or all reportable symptoms. New employee health poster reviewed with facility
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: soup, chard in 3 door prep in front of grill. (prepared 2 days ago, discarded)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- 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: caesar dressing prepared with raw egg
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.
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08/27/2014 | Risk Factor | |
This visit was made to conduct a follow-up.
- The walk in cooler has been repaired and ambient temperature for unit was 39.4F
- Drawer/ flip top unit has not been repaired yet and ambient temperature was 51.2F. This unit is not being used currently and facility has been advised not to use until unit can hold a temperature of 41F or less.
Note: Manager stated they are in the process of obtaining a permit for adjacent bar "Front Porch". See note below.
- There is a bar located at 2006 Mt. Vernon Ave. "Front Porch" under the main liquor license - Facility must obtain a commissary permit from the Alexandria Health Department for this space. This space is only being used for storage of packaged drinks (beer and wine). All mixed drinks and foods are prepared inside of the main restaurant and consumed on the extended outdoor patio area. There shall be no food preparation, ware washing or food storage at this location at any time until the appropriate permit is obtained.
- Kitchenware and Tableware - Preventing Contamination (repeated violation)
Observation: Unwrapped single-service items were provided at the consumer self-service counter (unwrapped straws at bars)
Correction: Single-service items that are intended for food or lip contact (such as straws or coffee stirrers) shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser.
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06/04/2014 | Follow-up | |
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: utensils sitting in still water at 115F.
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.
- 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: tomato sauce, spinach (reheated)
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) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: mac and cheese, beans, spinach puree, multiple salad dressings and sauces in drawer units. All discarded
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions (using bleach for dish machines)
Correction: A BLEACH / QUATERNARY AMMONIUM COMPOUND / IODINE test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
- Equipment / Good Repair / Operation (corrected on site) (repeated violation)
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: produce walk in, drawer unit/flip top (do not use these units for storage of temperature controlled foods until repaired) foods moved to other units
Correction: missing lids on flip top unit (small grill area)
- Kitchenware and Tableware - Preventing Contamination
Observation: Unwrapped single-service items were provided at the consumer self-service counter (unwrapped straws at bars)
Correction: Single-service items that are intended for food or lip contact (such as straws or coffee stirrers) shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the downstairs bar is being used as a dump station. (one sink designated for handwashing only and the other for dumping ice, not being used accordingly)
Correction: A hand washing sink may not be used for purposes other than hand washing.
- Handwashing Signage at Handwashing Facilities Required (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 (no sign at handsink-- front porch space) signs provided
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
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05/27/2014 | Routine | |
This visit was made to conduct a routine inspection. The following items need correction:
- Employee beverages may be consumed in kitchen as long as they are covered and consumed through a straw.
- Foods must be stored in a way that prevents cross contamination (no raw foods over ready to eat foods)
note: some foods taken from walk in refrigerator and placed on prep unit (3 door) around 3pm were observed out of temperature (brussel sprouts 46.1F, risotto 44.6, rice 48.0). These items must be used or discarded within four hours today.
- In the future it is recommended that the items be placed directly on the cold prep line so that they will not heat up at room temperature. Using time as a public a public health control for these items has been discussed with facility.
-- All violations must be corrected within 10 days
** Repeat violations shall be subject to civil penalty
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils (drink with cap, no lid or straw)
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- 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: raw shell eggs over cooked pork
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.
- Warewashing Machines Equipped with Detergent & Sanitizer Level Indicator (Visual or Audible) (repeated violation)
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level (bar dish washing machines)
Correction: A warewashing machine that is installed after adoption of this Code by the Regulatory Authority shall be equipped to automatically dispense detergents and sanitizers and incorporate a visual means to verify that detergents and sanitizers are delivered. A visual or audible alarm to signal if the detergents and sanitizers are not delivered to the respective washing and sanitizing cycles is required.
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02/24/2014 | Routine | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures (employee did not use paper towel to turn off faucet)
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
- Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site) (repeated violation)
Observation: Inadequate record keeping system for molluscan shellfish when removed from their tagged or labeled container (tags not kept with container of shellfish)
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold (repeated violation)
Observation: The date on which the last shellstock from the container is sold or served was not recorded on the tag or label (no sell dates on some past tags)
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
- 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: halved tomatoes
Correction: discarded
- Warewashing Machines Equipped with Detergent & Sanitizer Level Indicator (Visual or Audible) (repeated violation)
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level (both dish machines at bars)
Correction: A warewashing machine that is installed after adoption of this Code by the Regulatory Authority shall be equipped to automatically dispense detergents and sanitizers and incorporate a visual means to verify that detergents and sanitizers are delivered. A visual or audible alarm to signal if the detergents and sanitizers are not delivered to the respective washing and sanitizing cycles is required.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions (using leach for all dishmachines and 3 comp. sink)
Correction: some strips provided
- 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. (lower temperature for 2 door low boy refrigerator
Correction: do not use for storage of potentially hazardous foods until repaired)
- 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: plates, cups utensils, bar glassware (machine in kitchen and downstairs bar not working)
Correction: use sanitize basin of 3 compartment sink until repaired.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees
Correction: handsigns provided
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11/21/2013 | Routine | |
This visit was made to conduct a routine inspection. The following items require attention:
1) obtain parasite destruction letter for salmon that is served undercooked.
2) record date of last oyster sold on shellfish tags and keep in chronological order.
3) Monitor cooling methods to ensure that food is cooled from 135 degrees to 41 degrees F in 6 hours.
4) Make sure all personal items are kept in appropriate storage area and out of food prep area.
5) alter visual chemical delivery system on dishwasher so that pipe is above water level. Thus, the chemical flow can be seen.
An employee health poster will be given to you, and is to be posted in an area where all employees have access to it.
- Critical: Employee Health Policy Requirements
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: Manager did not know big 5 illnesses and symptoms.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (Open gatorade bottle in small fridge with food items for service)
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied
Observation: Inadequate record keeping system of molluscan shellfish tags (tags are just put in an envelope, not kept in any order).
Correction: Shellstock tags shall be kept in chronological order.
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold
Observation: The date on which the last shellstock from the container is sold or served was not recorded on the tag or label.
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
- 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.(containers used as scoops in 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.
- Food Storage Containers, Identified with Common Name of Food
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: dry ingredients in bulk containers including flour, breading mixes, cornstarch, sugar, etc.
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. (observed container of flour on floor next to grill.)
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 (corrected on site)
Observation: Employee items such as cell phones and keys stored in food preparation areas above food prep tables.
Correction: Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 through 3-306.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served or sold in a ready-to-eat form without freezing for parasite destruction is not properly identified as such: salmon
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form and the fish is raised and fed as specified by Law, a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed shall be obtained by the person in charge and retained in the records for 90 calendar days beyond the time of service or sale to a consumer.
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: macaroni and cheese and duck stock.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand 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.
- Warewashing Machines Equipped with Detergent & Sanitizer Level Indicator (Visual or Audible)
Observation: The warewashing machine for the restaurant is not equipped with a device to warn of low sanitizer level.
Correction: A warewashing machine that is installed after adoption of this Code by the Regulatory Authority shall be equipped to automatically dispense detergents and sanitizers and incorporate a visual means to verify that detergents and sanitizers are delivered. A visual or audible alarm to signal if the detergents and sanitizers are not delivered to the respective washing and sanitizing cycles is required.
- 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: Food prep counter, equipment/pans/utensils, etc.
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
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09/04/2013 | Routine | |
Complaint was received from Fairfax County Health Department Epidemiology Nurse on May 30, 2013 regarding one hospital confirmed case of Campylobacter. Complainant had a duck meal at this facility on May 3, 2013 during the incubation period for Campylobacter. Duck was ordered medium and she did not notice it undercooked when it was served and meal was possibly split with her spouse and he did not become ill.
Visited the facility on May 30, 2013 and spoke with the CFM and 2 chefs. Explained the complaint as a hospital confirmed case of Campylobater. No ill employees one week prior and one week after the suspect meal.
8 duck entree meals were served on May 3rd. Duck breast entrees are all cooked to order. Ducks are received refrigerated from Fells Point in Maryland, packaged individually with 6 ducks per case. The usual order is 2 to 3 cases at a time that last one week with the delivery on Monday or Tuesday and reordered on Thursday if necessary. Ducks in the walk-in @ 41F. If duck is ordered medium, the process of cooking takes 9 to 10 minutes. If ordered rare, 8 to 9 minutes for cooking. Duck is sliced prior to service so chef can visually see if it has been cooked properly.
A sample duck was cooked as if a customer ordered it medium. Duck was first sauteed in oil in a cast iron skillet and finished in the oven. The skillet was heated for approximately 10 seconds. Duck continues the cooking process in the skillet for approximately 7.5 minutes, darkening the skin to a golden brown. The duck is then placed in a preheated oven for a total of 9 minutes when temperature was taken @ 140F. Duck continues to be cooked for another minute with the final temperature of 168F. Duck is then plated and sliced. Duck had a warm pink center after process was complete.
A routine inspection was conducted at the facility on May 14, 2013 when it was witnessed that a consumer advisory was present for the duck entree. Duck can be undercooked upon customer request but complainant ordered it cooked medium. Scallop appetizer was shared with spouse. Scallops are fully cooked to order. Scallops held in the walk-in @ 38F prior to cooking.
Called Fairfax County Health Department and spoke with Epidemiology Nurse who forwarded the initial report to AHD. She stated the complainant consumed another meal at a restaurant in Fairfax County during the incubation period and the complainant has 2 pet cats at home. Pets can be carriers of Campylobacter.
No violation noted during this evaluation. | 05/30/2013 | Complaint | |
- Wiping Cloths / Use Limitation /Dry
Observation: Wiping cloths improperly used for the following activity: wiping cloths placed under the cutting boards.
Correction: Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use. Provide rubger mats in lieu of wiping cloths.
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05/14/2013 | Routine | |
Follow-up regarding reduced oxygen packaged products. Spoke with Chef Josh and it was decided that employees will no longer use ROP for cooked and cooled products. Establishment can use ROP for hard cheese and bacon if regulations are followed.
- Critical: Employee Health Policy Requirements (repeated violation)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because:manager could not locate the employee health policy. Gave new form.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- 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: lunch menu beef tartar without disclosure.
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.
- Food Contact Surface/Smooth, Easily Cleanable (repeated violation)
Observation: The food-contact surfaces of the following equipment and/or utensils are not finished to have a smooth, cleanable surface: cutting board badly stained.
Correction: Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be finished to have a smooth, easily cleanable surface.
- Equipment / Non-food Contact / Visibly Clean (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: external dispensing tube holder on the dishmachine is excessively dirty and top of dishmachine is dirty.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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02/13/2013 | Follow-up | |
List given at time of inspection regarding cryovac foods cooked and cooled. Review statement and follow-up with procedures to follow.
- Critical: Employee Health Policy Requirements
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because:manager could not locate the employee health policy. Gave new form.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- 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: lunch menu beef tartar without disclosure.
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.
- Food Contact Surface/Smooth, Easily Cleanable
Observation: The food-contact surfaces of the following equipment and/or utensils are not finished to have a smooth, cleanable surface: cutting board badly stained.
Correction: Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be finished to have a smooth, easily cleanable surface.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. Dish washing machine not sanitizing with 50 ppm chlorine. Do not use until repaired.
Correction: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as follows: (1) 25mg/L with a pH below 10 at 120°F, (2) 50mg/L with a pH below 10 at 100°F or pH below 8.0 at 75°F, or (3) 100mg/L with a pH below 10 at 55°F.
- 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: external dispensing tube holder on the dishmachine is excessively dirty and top of dishmachine is dirty.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
- Physical Facilities Good Repair
Observation: 2 compartment sink is clogged.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/08/2013 | Routine | |
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