Today’s visit was to conduct a Risk Factor Assessment inspection.
EHS also discussed time as public health control option for toppings area.
Please send me a copy of the Parasite Destruction letter for Salmon by September 11th.
EHS provided additional training, handouts, and/or written instructions on: ice bath setup procedure
If you have any questions or concerns, please call 703-246-2444. Thank You.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site) (repeated violation)
Observation: CFM was observed handling the following ready-to-eat foods using their bare hands: sliced tomatoes, lettuce, purple onions
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. Items were discarded
- 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.
- 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) salsa 52F, sliced tomatoes 51F, ranch dressing 59F all in ice bath, 2) sour cream 44F, sliced tomatoes 45F in true 3dr preptop cooler #2
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. All items in ice baths were discarded and/or replaced and ice baths were redone. All potentially hazardous items were taken and replaced for true 2dr preptop cooler #2 and CFM turned down equipment and it reach under 41F
- 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 buckets with a concentration of 100 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. CFM reset buckets
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09/02/2015 | Risk Factor | |
- Duties / Monitor Sanitizing Practices and Procedures
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils @ the bar.
Correction: The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: PIC was observed handling the following ready-to-eat foods using their bare hands: pickle, lettuce, cheese
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. EHS discussed with PIC and food employees on the use of gloves with ready-to-eat foods.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
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.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the back door
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
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03/16/2015 | Routine | |
- Refuse / Area / Clean (repeated violation)
Observation: Observed that the grease barrel is overflowing and damaging grass surrounding the grease barrel.
Correction: A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean. Clean the area around grease barrel. Grease and waste water should not flow in grass. Discussed with person in charge that this is an ongoing problem.
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11/10/2014 | Complaint | |
The purpose of today's visit is to conduct a routine inspection.
Note: Observed that the consumer advisory is provided on the menus, however, the disclosure sign does not have the sign matching. (The have * adjacent to footnote but they have + adjacent to the food items. Please fix this when they print new menus to avoid confusion.
**Per the manager the salmon and tilapia is always cooked to 145F or above.
Dishmachine: Autochlor A5
Hood: Every 3 months and filters every week.
Pest Control: Every month
Grease trap: Cleaned every 3 months.
Please email a picture/copy of the CFM card within 10 days.
Note: Boiled potatoes was the only item in the refrigerator that was above 41F. It was overfilled. The unit and other foods in the 3DR prep refrigerator was below 41F as noted above. No cold holding violation cited.
**REMINDER
Do not overfill containers on the prep top.
Do not portion foods until it is completely cooled to 41F.
- 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: Both 3DR prep refrigerators at cookline
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.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit is damaged: Middle door of 3DR salad prep refrigerator.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- 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. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
- Refuse / Area / Clean
Observation: Observed grease dripping from the grease container lid outside. Per the manager the company must have spilled when they were emptying the container.
Correction: A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean. Note: The manager called the company and they will clean the area around the grease barrel and replace the barrel. Discussed about training employees to be careful when they dump grease and it should not overflow on the ground.
- Insect Control Devices, Installation (corrected on site)
Observation: Insect control device (for drain flies) is located ceiling in the kitchen adjacent to ice machine. If the device contains dichlorovos it should not be in or around food preparation or storage area.
Correction: Relocate the insect control device so that it is not located over a food preparation area and dead insects are prevented from being falling on exposed food, clean equipment, utensils, linens, and unwrapped single-service and single-use articles. Note: The manager moved it under 3-vat sink. Discuss this with the pest control services.
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04/01/2014 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment inspection.
REMINDERS:
**Cover foods in prep refrigerators after busy lunch rush.
**Do not overfill containers on refrigerator prep top.
**Portion cooked foods in plastic bags after it is cooled down to 41F or below.
No violation noted during this evaluation. | 10/28/2013 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection in conjunction with an alleged foodborne illness investigation.
Note: The facility mixes the cole slaw when ordered. Dressing made in house, contains milk.
Facility Data:
Water Heater: State Model# SUF 100 199NE100
Dishmachine: Autochlor A5
Hood: Every 3 months and filters every week.
Pest Control: Every month
Grease trap: Cleaned every month.
- Plumbing / Maintained in Good Repair
Observation: The faucet of handsink near backdoor was not in good repair. The sink had only hot water.
Correction: A plumbing system shall be maintained in good repair.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed pest control device for drain flies stored above single service items in bar area. Note: Moved it under hand sink closer to the drain.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
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04/12/2013 | Routine | |
Restaurant representatives - add corrected or new information about Glory Days Grill, 2567 John Milton Dr, Herndon, VA 20171 »