| No violation noted during this evaluation. | 12/08/2015 | Risk Factor | |
Substantial compliance observed.
Establishment using Time As A Public Health Control (TPHC) for foods that require Time and Temperature for Safety (TCS). Manager was given a written procedure for TPHC.
The FDA Food Code requires a written procedure if you are using time as a public health control (TPHC) for foods that require time and temperature control for safety (TCS). The procedures must be written in advance and maintained/updated as needed. This form may be used to specify the written procedures for using TPHC at your establishment.
No violation noted during this evaluation. | 10/27/2015 | Follow-up | |
Due to a pattern of violations, the establishment will be issued A Notice of Violation. The NOV will be hand delivered to the establishment.
A follow up inspection will be conducted in 30 (thirty) days, on or after October 26, 2015.
- Eating, Drinking, or Using Tobacco/Food Contamination Prevention (corrected on site)
Observation: (REPEAT) An employee was eating, drinking, and/or using tobacco in an area where contamination of exposed food or clean equipment may occur. Corrected by instruction.
Correction: An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food
- Cooling, Cooked Food (corrected on site)
Observation: Sausage was not cooled within 2 hours from 57ºC (135ºF) to 21ºC (70ºF)
Correction: and/or within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less. Food was discarded.
- Time/Temperature Control for Safety Food, Hot Holding (corrected on site)
Observation: (REPEAT) Observed hamburgers hot holding at the improper temperature of 120 F. Hamburgers reheated to 165 F.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 57ºC (135ºF) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54ºC (130ºF) or above. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Observed various foods cold holding at improper temperatures (cut tomatoes 66 F, cooked mushrooms 82 F, prosciutto 54 F, feta cheese 50 F). Food was discarded.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
|
09/25/2015 | Follow-up | |
Need space for employees' personal belongings. There is no space available for employees' personal belongings in the kitchen.
Keep all storage off the floor.
Air dry all utensils before storing.
A follow up inspection will be conducted in 10 (ten) days from today on or after September 3, 2015 to ensure that a Northern Virginia Certified Food Manager is on duty at all times, all dish machines are sanitizing properly and sanitizer test kits are available for use.
- Eating, Drinking, or Using Tobacco/Food Contamination Prevention (corrected on site)
Observation: Open beverage containers were observed in the kitchen and food prep areas.
Correction: A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands
- Time/Temperature Control for Safety Food, Hot Holding (corrected on site)
Observation: Observed chicken hot holding at the improper temperature of 119 F. Chicken was reheated to 165 F.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 57ºC (135ºF) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54ºC (130ºF) or above. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Observed sliced cheese (56 F) and pooled eggs (57 F) on ice cold holding at improper temperatures. More ice was placed on the food.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Equipment, Food-Contact Surfaces, and Utensils
Observation: The food-contact surfaces of slicer are not clean to sight and touch. Observed utensils and dishes stored as clean were not clean to sight and touch. Observed a soil covered fan blowing directly onto clean dishes.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site)
Observation: Utensils and food-contact surfaces of equipment were not sanitized after cleaning. When tested, no sanitizer observed in bar dish machine. No sanitizer observed in three compartment sink. No test kits available to ensure proper concentration of sanitizer. Three compartment sink set up properly and used until repaired.
Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site) (repeated violation)
Observation: The handwashing sink located in the kitchen is not maintained so that it is accessible at all times for employee use. Observed a bag of onions in the sink.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
- Food Manager Certificate and Responsibility
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
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08/24/2015 | Risk Factor | |
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Observed sausage and yogurt (left out on counter too long) cold holding at the improper temperature of 54-60 F. Food was discarded.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Consumer Advisory/Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens
Observation: The menu includes various foods with a dot beside of them that do not require a consumer advisory. An asterisk is beside the advisory but the menu items that need consumer advisory have a dot beside of the menu item. Clearly direct consumers to the menu items which are required to have an advisory by putting an asterisk beside the menu item and the advisory.
Correction: The permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (B) Disclosure shall include: (1) A description of the animal-derived foods, such as "oysters on the half shell (raw oysters)," "raw-egg Caesar salad," and "hamburgers (can be cooked to order);" or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. (C) Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean
Observation: The nonfood-contact surfaces of the refrigerators downstairs are is not kept free of an accumulation of dust, dirt, food residue, and/or other debris.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: The handwashing station at the bar is being used as a dump station.
Correction: The handwashing facility identified above is to be used for washing hands only.
- Drying Mops
Observation: After use, the mop is not placed in a position that allows it to air-dry without soiling walls, equipment, or supplies.
Correction: After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Mops can contaminate food and food preparation areas if not properly cleaned and stored after use. Mops should be cleaned and dried in a sanitary manner away from food flow areas.
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04/10/2015 | Routine | |
Repair floor in walk-in refrigerator. Properly shield the lights in the dry storage room. The footrail at the front of the bar is due to be installed. Ensure that the consumer advisory is properly shown on the menu. Chlorine dishmachine at bar observed at proper concentration (50-100 ppm). High temperature dishmachine in the warewashing area observed at proper temperature (thermolabel used). Approved. Health License Issued. Recheck will be conducted in approximately 30 days.
No violation noted during this evaluation. | 01/23/2015 | Pre-Opening | |
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