This visit was made to conduct a routine food safety evaluation. The Person in Charge was very helpful and quick to make corrections during the visit. Thank you. The following issues require attention:
1. Time/temperature control for safety foods (TCS) shall be properly cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Cool TCS using the following methods:
a. placing foods in shallow pans
b. separating the food into smaller thinner portions
c. using rapid cooling equipment such as a walk-in cooler
d. keep food uncovered until properly cooled to 41 °F
e. using containers that facilitate heat transfer
2. Please stop using all food items that had been reduced oxygen packaged until approved to do so. Please develop a HACCP plan for the food products that you intend to package with ROP and send it to us to review. You may e-mail it to me at eric.spring@vdh.virginia.gov or fax it to (703) 746 4919
3. Ensure that all time/temperature control for safety foods prepared in the establishment are discarded 7 days after they were prepared.
*Repeat Observations are Subject to Civil Penalty
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: tightly covered containers of scallop soup were observed in the undercounter refrigerator in the kitchen at 80°F and mushroom, bacon and sage was also at 80°F. They had both been prepared within 1 hour.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods. Soup and other item were transferred to an ice bath and were rapidly cooled to below 70°F.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: duck in upstairs refrigerator was at 45°F and had been in refrigerator overnight. Milk at coffee bar was at 47-50°F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Duck and milk were all discarded by Person in Charge.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Observed various food items prepared in the establishment that had a date mark that exceeded 7 days from date of preparation including: butternut squash (12/23), cooked onions (12/23), bechamel (12/22), carrot ginger soup (12/18), sweet potato soup (12/23), carrot ginger soup (12/22)
Correction: Food shall be discarded if it: 1)exceeds either of the temperature and time combinations as specified in 3-501.17(A), 2) is in a container or package that does not bear a date or day, or 3) is appropriately marked with a date or day that exceeds a temperature and time combination as specified in 3-501.17(A). Food items were all discarded by Person in Charge.
- ROP / Criteria for HACCP Plan (corrected on site) (repeated violation)
Observation: The establishment does not have an approved HACCP plan for the food that is packaged using the Reduced Oxygen Packaging (ROP) process. Observed pork in upstairs Turbo Air refrigerator that was in reduced oxygen packaging.
Correction: A food establishment that packages potentially hazardous foods (time/temperature control for safe food) using a Reduced Oxygen Packaging method shall have a HACCP plan that contains the information specified under 8-201.14(D) and that: 1) identifies the food to be packaged, 2) requires that the packaged food shall be maintained at 41°F or less, has a water activity of 0.91 or less, a pH of 4.6 or less, is a meat or poultry product that is cured at a food processing plant, is received in an intact package, or is a food with a high level of competing organisms, 3) describes how the package shall be prominently and conspicuosly labeled on the principal display panel in bold type on a contrasting background with instructions to maintain the food at 41°F or below and discard the food if within 14 calendar days of its packaging, 40 limits the refrigerated shelf life to no more than 14 calendar days from packaging to consumption or the origjnal manufacturer's "sell by" or "use by" date whichever occurs first, 5) includes operational procedures that prohibit contacting food with bare hands, identifies a designated work area and the method by which physical barriers or methods of separation minimizes cross contamination, access to the processing equipment is limited to responsible trained personnel, and cleaning and sanitizing procedures for equipment/utensils is monitored, and 6) describes the training program that ensures that the individual responsible for the ROP operation understands the concepts required for a safe operation, understands the equipment and facilites, and procedures specified in this section. Item was discarded by Person in Charge.
- Light Bulbs / Locations where Shielding is Required
Observation: Observed that the shielding is falling off the lights in the dry storage room upstairs.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles. Please repair the shielding to these lights.
- Conditions of Use / Presence and Use / Restricted Use Pesticide (corrected on site)
Observation: Observed spray bottle and other container of insecticides in a storage room upstairs.
Correction: Because of their toxicity, restricted use pesticides shall only be applied by a certified applicator. Person in Charge to remove the insecticides.
|
12/31/2015 | Routine | |
This visit was made to conduct a routine food safety evaluation.
Utilize provided for cooling and keeping foods cold to train employees on proper practices.
e-mail corrected menu to lydia.zweimiller@vhd.virginia.gov within 10 days.
*repeat violations are subject to civil penalty*
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site) (repeated violation)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer. (Observed pasta and chicken salad in 1 door reach-in cooling in a tighly lidded container.)
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food. (PIC removed the containers from the fridge and put them on ice uncovered to cool)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: cut tomato and diced pickled carrot on ice on back counter.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (More ice was added to the container to keep the items at 41 degrees F or below)
- Consumer Advisory Required for Raw or Undercooked Animal Food (corrected on site)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: brunch menu: truffled egg toast with eggs that have a runny yolk.
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. (PIC agreed to email be a copy of the corrected menu)
|
06/05/2015 | Routine | |
This visit was made to conduct a routine food safety evaluation.
Cease all reduced oxygen packaging until approved to do so.
Once you obtain a HACCP plan, send it to me and we will review it.
Raw meat shall also be labeled with safe handling instructions.
Products shall be labeled with the date they are prepared and/or the expiration date.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: Food items packaged for sale and display including soups, salads, etc.)
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 1/1/14 they shall be date marked with a "use by" date not exceeding 1/8/14.
- ROP / Criteria for HACCP Plan (corrected on site)
Observation: The establishment does not have an approved HACCP plan for the food that is packaged using the Reduced Oxygen Packaging (ROP) process. (Raw meats (chorizo) and potentially chicken and other raw meats).
Correction: A food establishment that packages potentially hazardous foods (time/temperature control for safe food) using a Reduced Oxygen Packaging method shall have a HACCP plan that contains the information specified under 8-201.14(D) and that: 1) identifies the food to be packaged, 2) requires that the packaged food shall be maintained at 41°F or less, has a water activity of 0.91 or less, a pH of 4.6 or less, is a meat or poultry product that is cured at a food processing plant, is received in an intact package, or is a food with a high level of competing organisms, 3) describes how the package shall be prominently and conspicuosly labeled on the principal display panel in bold type on a contrasting background with instructions to maintain the food at 41°F or below and discard the food if within 14 calendar days of its packaging, 40 limits the refrigerated shelf life to no more than 14 calendar days from packaging to consumption or the origjnal manufacturer's "sell by" or "use by" date whichever occurs first, 5) includes operational procedures that prohibit contacting food with bare hands, identifies a designated work area and the method by which physical barriers or methods of separation minimizes cross contamination, access to the processing equipment is limited to responsible trained personnel, and cleaning and sanitizing procedures for equipment/utensils is monitored, and 6) describes the training program that ensures that the individual responsible for the ROP operation understands the concepts required for a safe operation, understands the equipment and facilites, and procedures specified in this section. (Chorizo and hot dogs were discarded)
|
01/07/2015 | Routine | |
This visit was made to conduct a routine food safety evaluation.
To cool solid food items that were cooked, spread out on sheet pan or place in small containers and cool in the fridge or refrigerator. You can cool on a pan in the large display fridge as discussed. Cool to 41 degrees within 6 hours, and then package in containers and cover.
Provide company contact information on sign for bread so customer can contact them about ingredients or other concerns.
A food safety information pack was given and discussed during this visit.
*Repeat violations are subject to civil penalty*
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer. (Observed containers of cooked chickpea salad stacked in sealed plastic containers in the 1 door reach-in before being cooled to 41 degrees F (were at 87 degreesF).
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food. (PIC opened containers and spread out in fridge to cool)
|
08/28/2014 | Routine | |
This visit was made to conduct a routine food safety evaluation. All previously noted violations are corrected. No noted violations.
No violation noted during this evaluation. | 03/13/2014 | Risk Factor | |
Provide copies of EHP in the store. The cooking devices/ hot plates are not approved equipment and must be removed immediately.
- Food Storage / Preventing Contamination / Location
Observation: Food stored in a wet or soiled location as follows: The True reach-in refrigerator was improperly stored in the vestibule area outside of the rest-room.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: tomatoe soup. Use an ice to quickly cool soup.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
- Food Labels/Common Name/Ingredients/Quantity/Manufacturer
Observation: Insufficient information is provided on the label of the following food item(s) packaged in the food establishment: Packaged foods in the True reach-in refrigerator (store area).
Correction: Food packaged in a food establishment for customer self service shall include labels that contain the following information: 1. the common name of the food, 2. the list of major ingredients including artificial colors or preservatives, 3. the total net weight or quantity of the food, 4. the name and place of business of the food manufacturer, packer, or distributor, 5. the name of the food source for each major food allergen contained in the food,6. nutrition labeling and, 7. for any salmonid fish containing canthaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: A BLEACH test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
- Equip/Utensils/Linens/Single-Service/Invert, Cover (corrected on site)
Observation: Clean food containers were observed stored with the food-contact surface facing upward.
Correction: Clean equipment and utensils shall be stored in a self-draining position that allows air drying, to prevent contamination and covered/inverted
|
09/13/2013 | Routine | |
This visit was made to conduct a pre-opening inspection. There is a seating total of 9, there is a lockable refrigerator in the vestiblule but no other food storage.
Recommend issuance of AHD Permit.
Ok for C/O.
2 door low - 37
1 door true - 36
1 door true - 40
No violation noted during this evaluation. | 04/05/2013 | Pre-Opening | |
| No violation noted during this evaluation. | 03/06/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Grape & Bean Rosemont, 2 E. Walnut St, Alexandria, VA 22301 »