The purpose of today's visit was to conduct a routine inspection. Observed very good date marking. Facility was clean and organized.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the front service area being used as a dumping station for coffee.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. HANDSINK WAS CLEANED & SANITIZED.
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02/02/2016 | Routine | |
This was a routine inspection. It is strongly recommended that a temperature receiving log be implemented into the daily practice. A process should be in place to cool any cold hold products which are not received at 41F or less. Recommend the prepared date be added to the packaged goods (yogurt, cottage cheese and fruit cups) in the open display case. Next inspection will be in approximately six months.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before donning gloves.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. Discussed proper procedures with PIC.
- Critical: PHF(TCS) Received Cold at 41°F or below (corrected on site)
Observation: The following refrigerated food item(s) is received at inadequate temperatures: sliced turkey was received at 51F.
Correction: Refrigerated potentially hazardous food (time/temperature control for safety food) shall be at a temperature of 41°F or below when received. Sliced turkey was placed in freezer to cool quickly.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. The carafes were at 43F and no time for discard was present.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit. Discussed with PIC the need to label the carafes with the time the items are to be discarded.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink at kitchen prep area was measured at a temperature less than 100°F. Temperature was 90F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet. Contact the building engineer and have the water temperature at both hand sinks adjusted to 100F.
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08/21/2015 | Routine | |
Today’s inspection was to conduct a routine 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.
CFM: Marc Ayers. F-108872. 2/25/2018
*Please fax and provide a copy of maintenance invoice for 2dr reach-in cooler by February 23, 2015.
*Please email and provide a copy of corrected Consumer advisory by February 23, 2015.
*Please install lock for the ice machine bin in the employee lounge area and send a picture by March 9, 2015.
*Please install additional shelving for proper air drying of equipment above 3-vat sink and provide a picture by March 9, 2015.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- Food Storage / Prohibited Areas / Other Sources
Observation: Ice maker used by the restaurant is located in open employee lounge area not observable by the restaurant staff.
Correction: Manager will install a lock to prevent any other potential source of contamination.
- Critical: 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: undercooked steak and lamb items on the menu were not properly identified with disclosure asterisk and disclaimer statement in the menu. Observed advisory in the menu.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 2dr reach-in cooler (observed at 52F) is not able to hold temperature at 41F or below. Maintenance has already been called and observed the unit was empty of all potentially hazardous foods.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: Lexan containers were found stacked while wet after cleaning and chemical sanitization. Observed there was not enough shelving for proper air drying of cleaned equipments.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. Manager will install shelving above 3-vat sink.
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02/09/2015 | Routine | |
- Critical: Air Gap Design Standard, Not Less than 1'
Observation: An air gap for sanitizing vat of 3-vat is not separately plumbed. Outlet piping is connected to wash and rinse vat outlets.
Correction: An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch. Manager will correct piping.
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01/08/2015 | Pre-Opening | |
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