Discussed active managerial control. Please provide a covered trash receptacle in the ladies' room.
No violation noted during this evaluation. | 12/07/2015 | Risk Factor | |
Please email a copy of the supplier statement for your fish to the Health Department by June 22,2015.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site) (repeated violation)
Observation: Tags missing from the molluscan shellfish containers. SHELLFISH TAG NOT KEPT WITH MUSSELS IN 4 DRAWER TRUE PREP COOLER.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. KEEP A COPY OF THE SHELLFISH TAG AT EACH LOCATION. WRITE THE DATE OF LAST SELL ON THE TAG AND KEEP THE TAGS FOR 90 DAYS IN ORDER OF THE DATE OF LAST SELL.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. OBSERVED RAW BEEF STORED OVER BUTTER AND RAW SHELL EGGS OVER FENNEL IN THE WALK-IN-COOLER.
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. REARRANGED FOOD.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier (repeated violation)
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3): SALMON
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish. PLEASE EMAIL A COPY OF THE SUPPLIER STATEMENT FOR THE TUNA AND SALMON TO THE HEALTH DEPARTMENT BY JUNE 22, 2015.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 2 DRAWER BEVERAGE AIR PREP COOLER- GRILLED ONION AT 64F, SLICED TOMATO AT 48F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. FOOD WAS STORED IN A CONTAINER IN THE TOP PORTION AND NOT IN CONTACT WITH THE COLD AIR. MOVED FOOD TO ANOTHER COOLER.
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06/17/2015 | Routine | |
- 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.
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. EHS discussed with CFM about proper date labeling
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11/12/2014 | Routine | |
Today’s visit was to conduct a Risk Factor Assessment inspection.
If you have any questions or concerns, please call 703-246-2444. Thank You.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site) (repeated violation)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
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. Discussed with CFM about proper shellstock tag maintainence
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the glass dish machine (CMA- Lx1) with a concentration of 0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. discontinue use of glass dish machine and use main dish machine (energy mizer)
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site) (repeated violation)
Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the sanitizer bucket and at the 3-vat sink with a concentration of 0ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. 3-vat sink used cholrine solution (50 ppm) instead and CFM refilled sanitizer bucket with quat solution (150 ppm)
- 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: knife, glasses
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. all items were put in main dish machine (energy mizer) to rewash, rinse, and sanitize
- Permit to Operate Required, Must be Posted, Must be Valid (corrected on site)
Observation: The food establishment's Permit to Operate is no longer valid due to expiration of the permit on December 31, 2013. No person shall operate a food establishment unless that person possesses a valid permit issued by the Health Department.
Correction: To obtain the 2014 Permit to Operate, contact the Health Department at (703) 246-2444 within 48 hours to make payment of the permit renewal fee. You may provide payment by cash, check, or credit card. Failure to pay the permit renewal fee and obtain the 2014 Permit to Operate within 48 hours may lead to further enforcement actions by the Health Department including immediate closure. CFM found permit in office and posted it in viewable area
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink next to ice machine being used to wash food-contact surface and fill up food containers
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. discussed with CFM and food employees about handsink use
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05/05/2014 | Risk Factor | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
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: 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- mussels in true 4drawer and oysters in walkin cooler
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. PIC placed tags with mussels and oysters
- 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.
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. EHS explained the proper way to keep track of shellstock tags
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier (corrected on site)
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3)- salmon
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
- 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: brunch menu, shrimp ceviche, pan seared salmon, hersh burger
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.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH and QUATERNARY AMMONIA test kit.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the sanitizer bucket with a concentration of 0 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. PIC reset solution to 200 ppm
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the walls in the hallway between dessert area and main kitchen is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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12/03/2013 | Routine | |
The purpose of this visit was to conduct a follow-up inspection on the dish machines since no invoice was received. After testing, both machines were at 50ppm. PIC will send at least 7 copies of the employee health policies by September 11, 2013.
No violation noted during this evaluation. | 09/05/2013 | Follow-up | |
Today’s visit was to conduct a Risk Factor Assessment inspection.
Please send to my attention copies of at least 7 employee health policies and the dish machine invoices (CMA L-1X, glasses) by July 8, 2013 (Monday).
If you have any questions or concerns, please call 703-246-2444. Thank You.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating, smoking, or drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat, drink, or use tobacco in the kitchen areas especially while preparing food for customers. DISCUSSES WITH CFM AND FOOD EMPLOYEE ON WHERE TO DRINK ITEMS
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Tags missing from the molluscan shellfish containers in true 4drawer preptop cooler (MUSSELS)
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. CFM PLACED TAG WITH MUSSELS
- 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 egg shells over cooked food in walkin 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. FOOD EMPLOYEE REARRANGED ITEMS.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: A) oil and garlic dressing 45F, raw chicken 47F, raw calamari 44F in true 2 drawer preptop cooler, B) cooked potatoes 52F in true 4 drawer preptop cooler
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. COOKED POTATOES WERE DISCARDED AND ITEMS IN TRUE 2DRAWER PREPTOP WERE PUT BACK IN WALKIN COOLER AFTER DISCOVERING THE FIRST PART OF DRAWERS WERE NOT ABLE TO KEEP TEMPERATURES (OTHER TEMPERATURES IN UNIT WERE AT 41F AND BELOW)
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the CMA L-1X (GLASSES) with a concentration of 0ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. FOOD-CONTACT SURFACES WILL BE SANITIZED BY HAND OR USING THE ENERGY MIZER C-2 CHLORINE DISH MACHINE.
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07/01/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Evo Bistro, 1313 Old Chain Bridge Road, Mclean, VA 22101 »