Today I conducted a routine inspection and discussed with management the following:
1. Management should reiterate the 5 major risk factors contributing to 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 instruct staff to always use ice baths (ice and water) when using ice as a cooling medium to keep pans and containers of foods cold while on the line.
3. Management should be calibrating their digital food thermometers at least once a week in an ice water bath to 32f to ensure accuracy.
4. Management should properly reflect the Consumer Advisory on the Happy hour and Late night inserts to the menu.
If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Food employees failed to wash his or her hands before engaging in food preparation, before putting on clean gloves, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, OR after engaging in any activity that could contaminate the hands.
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 WITH MANAGER. MANAGER SHALL RETRAIN STAFF ON HOW, WHEN AND WHERE TO WASH THEIR HANDS IN ADDITION TO MONITORING HAND WASHING PRACTICES.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: 1. Utensils stored in standing water at 72f, 2. Food scoops found lying in the containers of foods such as sugar, rice, etc, 3. Plastic cambro containers used as scoops and lying in containers of foods such as flour.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. DISCUSSED WITH MANAGER. MANAGER SHALL RETRAIN STAFF ON HOW TO STORE THE UTENSILS BETWEEN USES. MANAGER SHALL ALSO ENSURE ALL UTENSILS ARE CLEANED AND SANITIZED DAILY.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: 1. Marinara sauce in the steam well and in a water bath on the flat top grill: 121f-129f, 2. Mashed potatoes inside the Alto-Shaam hot holding cabinet: 131f.
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. DISCUSSED WITH MANAGER. MANAGER SHALL ENSURE ALL PREPARED HOT FOODS ARE BEING REHEATED PROPERLY AND HOT HELD AT 135F OR ABOVE. MANAGER HAD STAFF MEMEBER REHEAT FOODS.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 1. Raw chicken inside the 4DWR refrigerator@grill: 43f, 2. Raw steak inside the 8DWR refrigerator@grill/fry station: 43f, 3. Milk inside the 1DR refrigerator@wait station: 46f, 4. Baby brats inside the walk-in refrigerator: 46f, 5. Portioned cooked chicken inside the walk-in refrigerator: 47f, 6. Black beans inside the walk-in refrigerator: 50f, 7. Marinara sauce inside the walk-in refrigerator: 45f, 8. Crab and artichoke dip inside the walk-in refrigerator: 49f. *Manager stated the walk-in refrigerator was turned off during delivery early this morning (around 7:30am) and he turned the unit back on at 10:00am.
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. MANAGER SHALL ENSURE ALL COLD FOODS ARE PROPERLY COOLED DOWN AND HELD AT 41F OR BELOW. MANAGER HAS ALSO BEEN INFORMED DURING THE LAST INSPECTION THAT THE WALK-IN REFRIGERATOR SHOULD NOT BE TURNED OFF DURING DELIVERY TIMES. MANAGER SHOULD ALSO ENSURE ALL REFRIGERATION WORKS PROPERLY AND CALL FOR SERVICE AS NEEDED. MANAGER SHALL DISCARD FOODS.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements
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: 1. Garlic butter at the cook line.
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 MANAGER. MANAGER SHALL RETRAIN STAFF ON HOW TO USE TIME AS A PUBLIC HEALTH CONTROL AND ENSURE THAT STAFF ARE PROPERLY LABELING THE FOODS AS REQUIRED.
- 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 red sanitizer buckets with a concentration of 0ppm 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. DISCUSSED WITH MANAGER. MANAGER SHALL RETRAIN STAFF TO PROPERLY SET UP THE 3-VAT SINK EVERY MORNING AND USE THE PROPER TEST KIT TO CHECK THE CONCENTRATION OF QUATERNARY AMMONIUM SANITIZER USED TO ENSURE A CONCENTRATION OF 150-400PPM. MANAGER SHALL THEN INSTRUCT STAFF TO TAKE THE SANITIZER WATER FROM THE SANITIZE BASIN OF THE 3-VAT SINK. MANAGER SHALL ALSO INSTRUCT STAFF TO CHANGE THE SANITIZER WATER AT LEAST EVERY 2 HOURS OR MORE FREQUENTLY AS NEEDED.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink following hand sinks being used for other purposes: 1. Pantry station hand sink is being used to rinse off wet wiping cloths, 2. Bar hand sink is being used for the storage of the red sanitizer bucket.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. DISCUSSED WITH MANAGER. MANAGER SHALL RETRAIN STAFF ON THE USE OF THE HAND SINK AND WHAT IS THE PURPOSE.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at the following hand sinks: 1. Hand sink at pantry station, 2. Hand sink at grill/fry station, 3. Hand sink at the bar.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. DISCUSSED WITH MANAGER. MANAGER SHALL ENSURE ALL HAND SINKS ARE PROPERLY SUPPLIED TO ENCOURAGE STAFF TO WASH THEIR HANDS.
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11/20/2015 | Routine | |
The purpose of today's visit was to conduct a routine inspection. Please make sure that the booster heater is turned on and stay on while running the high heat sanitizing dish machine. Please fax or email a third party service report for the 4 drawers prep cooler right cookline within three calendar days (by Friday, June 26, 2015). If this unit is repaired in house, please email, text or call EHS so that a follow-up inspection can be conducted to verify that the unit is able to hold 41F or below. Before the salmon is offered undercooked again, please fax or email a letter verifying how it is frozen to ensure parasite destruction for approval by the Health Department. EHS provided PIC with and discussed the following handouts: CFM guidelines, parasite destruction letter requirements and time as a public health. It is strongly recommended that the Walkin Cooler remain turned on, while food deliveries are unloaded to ensure that PHF food in the unit remains at 41F or below.
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction (corrected on site)
Observation: The following fish offered for service or sale in the undercooked form does not have written documentation verifying that it was frozen to ensure parasite destruction:------wild caught salmon.
Correction: Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours. FACILITY WILL FULLY COOKED ALL SALMON MENU ORDERS UNTIL WRITTEN DOCUMENTATION IS RECEIVED AND APPROVED BY THE HEALTH DEPARTMENT.
- Thawing / Approved Methods (corrected on site) (repeated violation)
Observation: Observed the following food thawing using an improper method:
1) Observed commercially vacuumed packaged halibut thawing inside of the packaging in a prep cooler. Per the instructions on the package halibut is to be removed from packaging before thawing,
2) Observed raw hamburger thawing at room temperature.
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. ALL HALIBUT PACKAGES WERE CUT OPEN. RAW HAMBURGER RETURNED TO WALKIN COOLER.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Items in the 4 drawers prep cooler right:------goat cheese at 46F, cooked shrimp at 50F,
2) Items in Walkin Cooler:----------cooked sausage at 44-45F, American cheese at 44F, cooked pasta at 44F.
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. ITEMS # 1 WERE PLACED ON TPHC SINCE RECENTLY REMOVED FROM WALKIN COOLER. ITEMS 2 WERE INSIDE UNIT DURING A MORNING FOOD DELIVERY. PER MANAGER THE WALKIN COOLER IS TURNED OFF DURING DELIVERIES. UNIT WAS HOLDING AT 32F WHEN FOOD WAS CHECKED, FOOD REMAINED IN UNIT TO COOL DOWN. EHS RECOMMENDED TO MANAGER TO CHECK FOOD TEMPERATURES AT 2 PM TO VERIFY ALL ITEMS COOLED DOWN TO 41F, SINCE UNIT WAS TURNED BACK ON AT 10:00 AM.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no working or accurate temperature measuring device located in the following cold holding equipment:
1) 8 drawers prep cooler,
2) 4 drawers /1 door prep cooler.
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 / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: ---------4 Drawers prep cooler right side cookline observed holding at 48F.
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.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins and enclosed components of equipment were observed in need of cleaning.
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.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (corrected on site)
Observation: Due to improper operation of the hot water (booster heater was turned off), mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces. MANAGER TURNED ON BOOSTER HEATER AND HAD TO RUN MACHINE SEVERAL TIMES BEFORE THERMOLABEL TURNED BLACK ON A NON-METAL UTENSIL.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has an expired CFM card issued by ORS Interactive, Inc that expired on May 28, 2015.
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). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the end of the cookline being used to hold a sanitizer solution bucket.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. MOVED.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. RESTOCKED PAPER TOWELS AT THREE SINKS.
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06/23/2015 | Routine | |
The purpose of this visit was to conduct an inspection to verify appropriate hot water. Hot water was not sufficient in mens and womens restroom. Hot water was available in kitchen hand sink and 3-vat sink as documented above. See recorded temperatures for details. Manager indicated filters will be changed next month. Please submit copy of work order when repair is complete. Thank you for your time today.
No violation noted during this evaluation. | 11/12/2014 | Complaint | |
The purpose of today's visit was to conduct a risk factor assessment. Ensure booster heater is turned on for dish machine during use. Dish machine will not reach minimum sanitize temperature when booster is off. Times for TPHC (Time as a Public Health Control) should be available for softened butter at all times during use of TPHC. If you have any questions, please feel free to call (703) 246-2444. Thank you for your time today.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: Caramelized onion sauce in hot water food warmer at 125F.
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. REHEATED TO 178F.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
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 items: softened butter.
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. REVIEWED REQUIREMENTS OF TPHC. LABEL WAS PROVIDED.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: Dishes were run through the dish machine prior to turning on the booster heater for the high temperature dish machine. Thus, dishes did not go through the sanitize phase.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. BOOSTER HEATER WAS TURNED ON. THERMOLABEL TEST PASSED. PREVIOUSLY MENTIONED DISHES WERE RUN THROUGH DISH MACHINE AGAIN TO BE SANITIZED.
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09/24/2014 | Risk Factor | |
The purpose of this visit was to conduct an inspection based on a complaint received by FCHD. Complainant indicated that there was no hot water in both restrooms. During today's visit, temperatures were observed at 8
8
°
F and 74
°
F for men's and women's restrooms respectively. Note: Sufficient hot water is available in kitchen-- observed at 118
°
F, 127
°
F, 126
°
F for kitchen hand sinks and three-vat sink. Facility is advised to adjust mix valve to provide hot water to a minimum of 100F. Within ten days, please provide service report or invoice for work done in restrooms. If you have any questions, please feel free to call (703) 246-2444. Thank you for your time today.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink in customer men's and women's restrooms was measured at 88°F and 74°F.
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.
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09/24/2014 | Complaint | |
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food items from damaged packaging were found offered for sale or service: tomatoes, artichoke, beans.
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. DENTED CANS WERE REMOVED AND SEPARATED FROM OTHER CANS BEING OFFERED FOR SERVICE OR SALE.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Bruschetta and jambalaya in cold-holding wells at 46F and 45F. Ham in 4DRW 1DR suatee pizza refrigerator at 46F.
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. ITEMS WERE MOVED TO ANOTHER UNIT TO COOL AT 41F OR BELOW.
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonia test kit.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facilities located at the cook lines were observed being used to hold sanitizer buckets, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. TOWELS PROVIDED BY EMPLOYEE.
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02/04/2014 | Routine | |
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: butter scoop stored in standing water.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. BUTTER SCOOP WAS REMOVED FROM STANDING WATER.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: bags of lobster resting in standing water. Discussed with person in charge.
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. FOOD EMPLOYEE REMOVED THE LOBSTER FROM THE STANDING WATER AND PLACED IN REFRIGERATION UNIT.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: havarti sauce at 120F.
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. REHEATED TO 177F
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: butter on ice at 60F.
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. DISCARDED.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: mozzarella/cheddar blend.
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- Equipment & Utensils / Air-Drying or Adequate Draining Required (corrected on site)
Observation: Containers were found stacked while wet after cleaning and sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. CONTAINERS WERE SEPARATED TO ALLOW TO AIR DRY.
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07/11/2013 | Routine | |
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