EHS observed several shellstock tags properly dated with date last shellstock sold or discarded.
No violation noted during this evaluation. | 01/05/2016 | Follow-up | |
The purpose of today's visit was to conduct a risk factor assessment. The following suggestions have been made as a means to incorporate Active Managerial Control (AMC):
1. Immediately and regularly train employees on how to label and retain shellstock tags for mussels and oysters
2. Train employees on proper storage of in-use utensils prior to your next routine assessment.
Please send the following to the Health Department via fax or e-mail within 7 days:
1. Copy of labeled shellstock tags.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label. OBSERVED TAGS FOR MUSSELS AND OYSTERS BEING HELD WITHOUT BEING MARKED WITH DATE OF LAST SALE.
Correction: TRAINING PROVIDED TO CERTIFIED FOOD MANAGER. PLEASE TRAIN ALL OTHER EMPLOYEES ON HOW TO LABEL SHELLSTOCK TAGS WITH DATE OF LAST SALE PRIOR TO FILING AWAY. 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.
- 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. LETTER FROM SUPPLIER RECIEVED DURING INSPECTION.
|
12/04/2015 | Risk Factor | |
EHS provided additional information regarding cooling methods and use of ice baths to maintain food temperatures. The dish machine at the bar failed to provide sanitizer at an adequate concentration when ran as part of the inspection
- 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: One door undercounter refrigerators at to-go station.
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. EHS provided a refrigerator thermometer. Please obtain another for the adjacent unit.
- 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: slicer and can opener
Correction: Ensure non-food contact surfaces of equipment are suffciently cleaned to remove food debris, dust, dirt, or other debris.
- Handwashing Aids and Devices, (Not at Food Prep or Mop Sink)
Observation: The sink nearest the grill was observed with a hand soap dispenser but no other handwashing aids/devices.
Correction: Please designate the sink as a handwashing sink or prep/dump sink. Add or remove handwashing aids/devices as appropriate for the sink's designation.
- Mops in Air-dry Position
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
|
04/08/2015 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
Environmental health specialist discussed hand washing, employee health and cleaning schedule.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site) (repeated violation)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): roasted potatoes
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. Written procedures were provided at time of inspection.
|
09/23/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
The food establishment is using time as a public health control for roasted potatoes and roasted vegetables.
- Thawing / Approved Methods (corrected on site) (repeated violation)
Observation: Observed the following food thawing using an improper method: ribs in standing 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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink in the kitchen is being used to store equipment.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
|
06/05/2014 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
EHS discussed cooling, reheating, cooking and holding logs.
Manager will fax documentation the time as a public health control is being used for potato wedges by December 20, 2013.
- Critical: Time as a Public Health Control/ Written Procedures Available
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): potato wedges on prep line
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins and enclosed components of equipment are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
|
12/10/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
EHS discussed using time as a public health control for food that will be out at room temperature.
Water heater: AO Smith BTH-199 199,000
Dishmachine: Auto Chlor- Chlorine Sanitizer/ Bar Dishmachine- Chlorine Sanitizer
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: tuna placed in standing 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: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: cooked potatoes wedges
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. Cooked potatoes were discarded at time of inspection.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
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: cooked pasta, cooked veggies and cooked steak
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.
- 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: shelving and prep tables located in the back prep area
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsinks on the cookline are being used as dumping station and rinsing of utensils.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
|
06/20/2013 | Routine | |
Restaurant representatives - add corrected or new information about Fireside Grill, 9000 Lorton Station Boulevard N, Lorton, VA 22079 »