dish machine concentration 75ppm, good use of date marking, all food temps are good, work on organizing shellstock better
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: not all tags are staying attached to the bags of oysters in the walk in cooler, facility needs to adopt a better way of organizing their shellstock, also tags were not kept with product once transferred to pans on the line, not all tags were dated once the last one (shellstock item) was used/served/sold from the lot .
Correction: Ensure the tags remain attached to the shellstock container in which they were received until the container is empty. Once last item is sold dat the tag and retain for 90 days
- Records - Creation and Retention (corrected on site)
Observation: No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form.
Correction: Obtain a written agreement or statement from the supplier stipulating that the fish supplied are frozen throughout to a temperature of -4°F (-20°C) for 168 hours (7 days) in a freezer or at -31°F (-35°C) for 15 hours in a blast freezer.
- Thawing (corrected on site)
Observation: Improper methods used to thaw seafood items
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
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11/19/2015 | Routine | |
Good date labeling.
Recommend starting sanitizer at higher concentration in wiping cloth buckets and re-calibrating dispensing unit a 3 basins.
Thawing observed in standing water. Thaw under cold running water. Corrected.
Cold holding in center unit on ice. Must keep ice in between 2 pans so metal pan with food is directly on ice to maintain cold holding temperatures of food,
(roasted peppers 49)
. Corrected.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels and soap were provided at the hand washing lavatory in the bar.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device and soap must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Handwashing Signage/Handwashing Facilities
Observation: The sign that notifies food employees to wash their hands is not clearly visible. (check all handsinks)
Correction: Provide a sign/poster that is clearly visible to all employees
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03/10/2015 | Risk Factor | |
inspection continued (part 2 of 2)
All prep coolers being serviced at time of inspection. breading station not put back into use. New cooler on order.
Cutting boards are badly scored - new items on order.
bar dishwasher needs audio/visual alarm (site glass at chemical -ok)
receiving temperatures= milk 44, 37F
dating shellstock tags and cons advisory updates previously addressed
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. (shell eggs and beef stored over ready to eat items -oysters and cheese)
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label. (multiple cleaner/sanitizer bottles not labeled)
Correction: Label spray bottles with contents or discard.
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09/09/2014 | Risk Factor | |
Routine inspection (1of 2). Health Inspector re-scheduled rest of inspection to Tues 9:30 am 9/9/14.
PIC in process of updating menu for consumer advisory disclosures as discussed prior day at inspection of 2nd location.
All prep line coolers were checked for temperatures - please be sure to locate thermometers and adjust temperatures as needed.
Employee health policy was discussed.
Information for TIME control policy provided for future use. tbd.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
Dispensing equipment is not working properly and 0ppm observed being used with wiping cloth buckets.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations. (corrected by using 100ppm chlorine until unit is calibrated)
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09/05/2014 | Routine | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. .
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01/03/2014 | Routine | |
Restaurant representatives - add corrected or new information about Ford's Fish Shack, 44260 Ice Rink Plaza #101, Ashburn, VA 20147 »