This visit was made to conduct a foodborne illness investigation. I got copies of all tags for oysters that were shucked/sold 8/22 and 8/21. Invoice data was also verified with tags. Oysters are stored in the walk-in cooler at 40F and the sliding door cooler at 41F. Oysters are received daily and the longest they are kept is 2-3 days from delivery date. Staff checks oyster dates and will refuse the shipment if it is more than 7-10 days beyond harvest date.
No violation noted during this evaluation. | 09/01/2015 | Complaint | |
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: The FPM, German Perez was not aware of the reportable illnesses. I discussed EHP with the manager and provided the EHP poster.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, Nontyphoidal Salmonella, E. coli, or Shigella)
- Critical: Handwashing / When to wash hands (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 that could contaminate the hands. Employees failed to was their hands before purring on gloves. FPM was informed to require employees to properly wash their hands before putting on gloves.
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the rest-room, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit and reach-in freezer. The clams were improperly stored above onions in the reach-in refrigerator and raw hamburger is improperly stored above the fully cooked chicken tenders. Foods were relocated during the inspection.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not from 135°F to 41°F within a total of 6 hours: the cole slaw prepared on 8/27/15 and lobster bisque prepared 8/27/15 were not held at the required temperature. Foods were discard during the inspection.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
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08/28/2015 | Routine | |
This visit was made to conduct a follow up evaluation.
No violation noted during this evaluation. | 05/20/2015 | Follow-up | |
This visit was made to conduct a follow-up visit to the risk factor assessment. Verified shellfish shippers tags for 2 types of oysters.
- Fish Served Raw RTE / Records Creation & Retention of Freezing For Parasite Destruction (repeated violation)
Observation: No parasite destruction letter available for smoked salmon and smoked trout.
Correction: If fish are frozen by a supplier, a written agreement or statement from the supplier stipulating that the fish supplied are frozen to a temperature and for a specified time as required to destroy parasites shall be provided. Please fax or email (rebecca.sletner@vdh.virginia.gov) parasite destruction letter. If letter is not received within 10 days a follow up evaluation will be conducted and subject to civil penalties.
- Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: poached eggs.
Note: Please removed disclosure on chicken menu items to prevent customer confusion. Chicken is a fully cooked menu item and is not offered to customers raw or undercooked.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. Please mail, fax, or email (rebecca.sletner@vdh.virginia.gov) corrected menu. If a menu is not received within 10 days a follow-up evaluation will be conducted.
- Handwashing Signage at Handwashing Facilities Required (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands. Corrected by providing hand washing sign.
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05/12/2015 | Follow-up | |
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: food employee did not know reportable symptoms or Big 5 illnesses.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, Nontyphoidal Salmonella, E. coli, or Shigella)
- Critical: Handwashing / When to wash hands (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 that could contaminate the hands. Observed dish washer handle dirty dishes and then proceed to put away clean dishes without removing his gloves and washing his hands.
Correction: ALL food employees shall be washing 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 foodborne illness. Corrected by discussing with kitchen manager and floor manager requirements for when to wash hands. Make sure dishwashers understand the risk of cross contamination when putting clean dishes after handling dirty dishes.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Observed food employees drinking from open glass containers in the kitchen. There were also open glass containers on the bar counter.
Correction: Food employees may drink while preparing and handling food as long as the containers are in an approved covered container with a straw to prevent cross contamination. Corrected by discussing with manager approved glassware for employee beverages.
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold (corrected on site)
Observation: The date on which the last shellstock from the container is sold or served was not recorded on the tag or label (mussels).
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. Corrected by discussing how to properly date used shellstock tags.
- Fish Served Raw RTE / Records Creation & Retention of Freezing For Parasite Destruction
Observation: No parasite destruction letter available for smoked salmon and smoked trout.
Correction: If fish are frozen by a supplier, a written agreement or statement from the supplier stipulating that the fish supplied are frozen to a temperature and for a specified time as required to destroy parasites shall be provided. Please fax or email (rebecca.sletner@vdh.virginia.gov) parasite destruction letter. If letter is not received within 10 days a follow up evaluation will be conducted and subject to civil penalties.
- Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: poached eggs.
Note: Please removed disclosure on chicken menu items to prevent customer confusion. Chicken is a fully cooked menu item and is not offered to customers raw or undercooked.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. Please mail, fax, or email (rebecca.sletner@vdh.virginia.gov) corrected menu. If a menu is not received within 10 days a follow-up evaluation will be conducted.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The bar hand sink is blocked (garbage can), 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. Corrected by relocating garbage can to allow easy access to hand sink.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The bar hand sink is being used for purposes other than washing hands. Observed glass strainer in sink basin.
Correction: A handwashing sink may not be used for purposes other than hand washing. Corrected by discussing with bartender where to wash his hands and where to properly wash, rinse, and sanitize equipment and glassware. Removed strainer from hand sink basin.
- Handwashing Signage at Handwashing Facilities Required
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands. Corrected by providing hand washing sign.
- Presence and Use of Required Poisonous or Toxic Materials Only (corrected on site)
Observation: Observed poisonous and toxic materials that are unnecessary to the operation and maintenance of the establishment stored in the establishment. Container of RAID ant and roach killer stored on shelf adjacent to ice machine in the kitchen.
Correction: Remove all poisonous and toxic materials that are unnecessary to the operation and maintenance of the establishment. The presence of these materials present an unnecessary risk to employees and consumers. Remove RAID from food establishment.
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05/11/2015 | Risk Factor | |
- Critical: Certified Food Manager: Presence Required (corrected on site)
Observation: There was no Certified Food Manager (CFM) present at the beginning of the inspection.
Correction: It is unlawful to operate a food establishment unless it is under the immediate control of a CFM. It is highly suggested that you have more than one employee with the food manager's certification. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in enforcement action.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink. Instructed FPM to have food service worker to only use the hand sink for hand washing.
Correction: ALL food employees shall wash their hands in ONLY a designated hand sink.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Ground beef was improperly stored above mussels in the prep cooler. The ground beef was relocated to the bottom shelf.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: knives were improperly stored between equipment and utensils are improperly 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.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.114) The dish machine on the left side of the bar was not sanitizing. The sanitizer chemical container was low. It was replenished during the inspection and the concentration was 50ppm.
Correction: Cease use of the chemical sanitizing warewashing machine at this time. The warewashing machine shall not be used unless it is properly repaired and chemically sanitizing equipment, utensils, dish wares, glass wares, etc. at a concentration of at least 50-100ppm of chlorine for the required amount of time as specified by the warewashing machine's data plate.
- Equip/Utensils/Linens/Single-Service/Original Package
Observation: Single service to go container were observed stored unprotected at the wait station.
Correction: Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
- Physical Facilities Good Repair
Observation: Observed that the wall is not maintained in good repair.(kitchen dish machine)
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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09/24/2014 | Routine | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. The food service worker failed to wash his hands for 20 seconds or use a paper towel to turn off the faucet. The CFM instructed the employee on proper hand wshing.
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. The employee's open drinking container was discarded during the inspection.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied
Observation: Tags missing from the molluscan shellfish containers.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. Flying bugs/ fruit flies were observed in the raw bar area. Provide pest control for the flying bugs. Fax the invoice to Lynn Bremby 703-746-4919.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
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06/17/2014 | Routine | |
Provide the specifications for any new proposed equipment.
- Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied
Observation: Tags missing from the molluscan shellfish containers. Tag was from mussels in the reach-in refrigerator.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold
Observation: The date on which the last shellstock from the container is sold or served was not recorded on the tag or label.
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: hamburgers were improperly stored above fish in the reach-in freezer. The fish were relocated during the inspection.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: heuvos ranchero on the brunch menu.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Ventilation Hood Systems / Adequacy (corrected on site)
Observation: Condensation/ Steam is noted to be accumulating on the walls at the convection stove. This appears to be due to insufficient ventilation of the hood system. Equipment that is used continuously must be under the exhaust hood. The equipment was turned off during the inspection.
Correction: Ventilation hood systems and devices shall operate properly and be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.114) The dish machine (on the right side) at the bar.
Correction: Cease use of the chemical sanitizing warewashing machine at this time. The warewashing machine shall not be used unless it is properly repaired and chemically sanitizing equipment, utensils, dish wares, glass wares, etc. at a concentration of at least 50-100ppm of chlorine for the required amount of time as specified by the warewashing machine's data plate.
- 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. Bleach was improperly stored on the shelf with straws. The bleach was removed during the inspection.
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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03/07/2014 | Routine | |
This is a revisions pre-opening inspection for the oyster bar.
1. Two stainless steel oyster shucking counters installed.
2. Light intensities were added, now at 50 ft. candles above.
3. Ice bin is on order and it is custom fabrication. (provide an air gap)
4. All shelving units sealed and painted in the basement.
No violation noted during this evaluation. | 01/23/2014 | Pre-Opening | |
This is a pre-opening inspection for the extended restaurant. The following needs corrections:
1. Submit the revised plan for the new 2 bars.
2. Provide more light intensities at the 2 bars.
3. Seals all the bare woods.
4. Provide a drain/ waste pipe for the ice bin directly to the floor drain or mop sink.
5. Caulk the new walk-in unit to the floor.
6. Provide lid/cover for the ice bin.
7. Provide a 36 inches work space at the oyster bar.
*The oyster bar area was completely revised without submitting plan tot he Health Department.
*Open for business
*Follow-up in 3 weeks.
*Hot water tank installed: State Ultra force
RRR: 460.49
BTU: 399,900
Model# SUF130-400 NEA 104
No violation noted during this evaluation. | 12/27/2013 | Pre-Opening | |
This is pre-opening inspection for the new bar section at 1024 King St. The following needs corrections:
1. Hot water tank installed is insufficient, the establishment required recovery rate of 258GPH. The hot water tank installed provides only 136GPH.
2. Submit the new revised layout plan
3. Provide more light intensities at the new 2 bars.
4. seals or paint the brick walls
5. Seals or paint all bare woods.
6. Provide a drain/ waste pipe for the ice bin directly to the mop sink.
7. Caulk the new walk-in unit and all the bar equipment's to the wall.
8.Caulk the FRP joints in the basement.
9.Provide lid/cover for the ice bin.
10. Provide 2 drain boards at the basement 3 compartment sink.
Hot water tank installed: Ultra Force
BTU: 120,000
Recovery rate: 136.72GPH
Model SUF60120 NE 100
*The 3 compartment sink area usage is not approved at this time until corrections is made.
*The hot water deficiency must be corrected by Dec. 27, 2013 at 2:00pm. If the hot water tank is not corrected, a temporary operational hold at the bar area./
*Follow-up Dec.27 at 2:00pm
*OK for CO
No violation noted during this evaluation. | 12/20/2013 | Pre-Opening | |
- Certified Food Manager: Certificate Process
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia CFM card.
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Employee's open drinking containers were discarded during the inspection.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Critical: Cold Holding (corrected on site)
Observation: Oysters were cold holding at 49ºF. Oysters were discarded during the inspecction.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41ºF or below to inhibit the growth of harmful bacteria.
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11/15/2013 | Complaint | |
This visit was made to conduct a routine inspection. Please note the following items:
1) When you have finished a bag of oysters you need to date the tag with the last date sold/served and then keep them in chronological order for 90 days. You are doing a great job of keeping the tags in chronological order but you are not currently dating them.
2) Foods being cooled should be cooled in a manner to allow for maximum heat transfer. Do not cover items being cooled tightly with plastic wrap.
3) Store foods based on cook temperatures. Do not store raw food items above foods that are ready-to-eat.
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold
Observation: The date on which the last shellstock from the container is sold or served was not recorded on the tag or label.
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw fish over cooked foods in WIC.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Food Storage / Exposed to Splash, Dust, etc. (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination as follows: sauces at upstairs oyster bar are not being covered when not in use.
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction
Observation: The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction: smoked rainbow trout.
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.
- 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. Macaroni being cooled is covered tightly with plastic wrap.
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.
- Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: smoked salmon (specials).
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- 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 QUATERNARY AMMONIUM COMPOUND test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
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09/06/2013 | Routine | |
This visit was conducted to complete a routine food safety evaluation.
1. Please obtain a letter from the fish supplier confirming that the smoked salmon has been produced in a way that prevents parasites, or that it has been frozen at the correctly.
2. Ensure separation of raw and ready to eat shrimp in the reach in coolers.
3. Good hand washing was observed today, and the CFM was knowledgeable on employee health issues.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw shrimp was observed stored adjacent to cooked shrimp in the line reach in cooler.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. (Moved)
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served or sold in a ready-to-eat form without freezing for parasite destruction is not properly identified as such: Smoked Salmon
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form and the fish is raised and fed as specified by Law, a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed shall be obtained by the person in charge and retained in the records for 90 calendar days beyond the time of service or sale to a consumer.
- 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: Foods were not being transferred to the walk-in cooler in a timely manner. Products were observed in the kitchen cooling after 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.
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05/17/2013 | Routine | |
This visit was conducted to complete a risk factor based food safety evaluation.
1. You must ensure that you are familiar with your employee health policy, in particular you should know the big 5 illnesses.
2. Ensure that you keep shell stock tags with the shell stock until the last batch is sold through. This is a repeat violation, and if it is not corrected, a civil penalty ticket would have to be issued.
3. Ensure that food handlers do not eat or drink in the kitchen area. If they require a drink whilst working the line, a cup with a lid and straw is the only acceptable drinking vessel.
- Critical: Employee Health Policy Requirements (corrected on site) (repeated violation)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: The CFM could not list the big 5 illnesses.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: An opened can of coke was observed in the line cooler.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat, drink, or use tobacco in the kitchen areas especially while preparing food for customers. (Discarded)
- Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (repeated violation)
Observation: Tags missing from the molluscan shellfish containers.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw shrimp were observed stored behind cooked seafood on the lone. This created a hazard from drip contamination.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
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01/25/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Hank's Oyster Bar, 1026 King St, Alexandria, VA 22314 »