Today I conducted a routine inspection and discussed with the certified food manager the following:
1. Management should reiterate the 5 major risk factors associated with foodborne illness with all staff frequently: Employee health policy, Personal hygiene, Contaminated equipment/utensils, Time/Temperature relationships for food and Unapproved food sources.
2. Management should continue to calibrate all food thermometers in the ice water bath as often as needed to ensure accuracy when taking food temperatures. The ice water bath is a cup completely filled with ice and some cold water and the thermometers should read 32f. The thermometers should be washed, rinsed and sanitized BEFORE and AFTER each use.
3. Management should continue to set up the 3-vat sink each morning to wash, rinse and sanitize. WASH in hot, soapy water. RINSE in hot, clean water and SANITIZE in cold water (65f-75f) and Quaternary ammonium at a concentration of 150-400ppm. Change the water at the 3-vat sink and wet towel buckets at least once every 2 hours or more often as needed.
4. Management has decided to use "Time as a public health control" for certain sauces at the cook line. See hand out provided.
If you have any questions please feel free to contact me at 703-246-2444. Thank you.
*Time reflects only the inspection.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine at the bar was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
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 50-200ppm total chlorine. DISCUSSED WITH THE MANAGER. MANAGER CALLED FOR IMMEDIATE SERVICE AND INSTRUCTED BAR STAFF TO SEND ALL GLASSWARE TO THE KITCHEN DISH MACHINE.
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03/10/2016 | Routine | |
Today I conducted a routine inspection and discussed the following with a Serv Safe certified manager:
1. Management shall monitor employee hand washing practices and glove usage.
2. Calibrate any metal stemmed food thermometers weekly in ice water at 32f to ensure accuracy.
If you have any questions or concerns please feel free to contact me at 703-246-2444. Thank you.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 1. Steak carpaccio stored inside the Hobart upright refrigerator along the cook line: 44f, 2. Cooked crab legs stored inside the 3-DR reach-in refrigerator at the cook line: 56f.
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. DISCUSSED WITH MANAGER. ALL COLD FOOD SHALL BE HELD AT 41F OR BELOW AT ALL TIMES. MANAGER DISCARDED THE FOOD ITEMS.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located inside the ice cream freezer.
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. DISCUSSED WITH MANAGER. ALL REFRIGERATION AND FREEZER UNITS SHALL BE EQUIPPED WITH A VISIBLE THERMOMETER TO ENSURE PROPER AIR TEMPERATURES. MANAGER WILL PROVIDE A THERMOMETER.
- Sanitizer Test Kit Required (corrected on site)
Observation: Observed no test kit for the bleach sanitizer used at the bar dish machine.
Correction: Obtain a new BLEACH test kit to verify the concentration of sanitizer at the bar dish machine is always between 50-200ppm. DISCUSSED WITH MANAGER. HE WILL ORDER ANOTHER TEST KIT. KIT WAS LOCATED.
- Ambient Air or Water Temp Meas Dev or PSI Gauge in Good Repair & Accurate (corrected on site)
Observation: The ambient air temperature gauge on the following refrigeration units are not in good repair and/ or not accurate in the range of use: 1. Hobart upright refrigerator at the cook line, 2. Hobart 4-DR refrigerator at the cook line.
Correction: Ambient air temperature devices shall be maintained in good repair and be accurate within the intended range of use. DISCUSSED WITH MANAGER. DIGITAL THERMOMETERS INSTALLED ON REFRIGERATION UNITS SHALL FUNCTION PROPERLY. REPAIR THE THERMOMETERS. MANAGER WILL CALL FOR SERVICE. MANAGER STATED DIGITAL THERMOMETERS ARE SOLAR.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection. The person on duty was preparing food like vegetables and had an expired certified food managers license from 2011.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. DISCUSSED WITH MANAGER. ANY STAFF PREPARING FOOD SHALL OBTAIN A VALID CERTIFIED FOOD MANAGER'S LICENSE AND GET THE PHOTO ID FROM ORS INTERACTIVE.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. A copy of the photo identification card can be emailed to my attention within 10 business days. Failure to provide a copy of the photo identification card may result in further enforcement action. DISCUSSED WITH MANAGER. ANY FOOD EMPLOYEES THAT POSSESS THE SERV SAFE CERTIFICATE SHALL OBTAIN THE REQUIRED PHOTO ID FROM ORS INTERACTIVE WITHIN 10 BUSINESS DAYS AND EMAIL ME A COPY OF THE PHOTO. MANAGER WILL COMPLETE ASAP.
- Critical: Backflow Prevention, Device / When Required (corrected on site)
Observation: Observed the lack of an approved backflow prevention device on the sink located at the dish machine area. Observed a black hose with a spray nozzle attached to the sink.
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by installing an approved backflow prevention device as specified under 5-202.14. DISCUSSED WITH MANAGER. HOSE AND SPRAY NOZZLE WERE REMOVED AND STAFF SHALL ONLY USE THE APPROVED PRE-SCRAPING HOSE FOR CLEARING DISHES AND EQUIPMENT OF EXCESS SOIL.
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09/21/2015 | Routine | |
This was a routine inspection. No violations observed. Facility was found clean and well organized. Thank you for accompanying me during the inspection.
No violation noted during this evaluation. | 06/03/2015 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. If you have any questions, please call (703) 246-2444. Thank you for your time today.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: fennel cream sauce on steam table at 124F. Reheated to 183F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19.
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12/18/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Person in charge removed hand washing sign from non-hand washing sink in bar area. Approved hand washing sink was observed with soap, towels, and hand washing sign. If you have any questions, please feel free to call (703) 246-2444. Thank you for your time today.
No violation noted during this evaluation. | 03/06/2014 | Routine | |
Today’s inspection was to conduct a Risk Factor Assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
Please send a copy of the new menu with consumer advisory within 90 days.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- 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 food items that may be served raw and/or undercooked on the gluten-free menu. Discussed with CFM.
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. UPON DISCUSSION WITH CFM, THE MENU IS GOING TO BE REPRINTED.
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08/23/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Fleming's Prime Steakhouse & Wine Bar, 1960a Chain Bridge Rd, Mclean, VA 22102 »