Today I conducted a routine inspection and discussed with management the following:
1. Provide any staff members who haven't already signed the Employee Agreement the Employee Health Policy packet of information. Keep all Agreements on file.
2. Continue to discuss proper hand washing and glove usage with ALL staff members including wait staff to handle foods
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: During the inspection did not observe any employees wash their hands before preparing foods and putting on clean, single use gloves.
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 THE KITCHEN MANAGEMENT. MANAGEMENT SHALL BE MONITORING AND REMINDING ALL STAFF MEMBERS TO WASH HANDS FREQUENTLY. MANAGEMENT SHALL PROVIDE TRAINING DURING NEXT STAFF MEETING.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (repeated violation)
Observation: The date when the last shellstock (mussels) from the container is sold or served is not recorded on the tag or label.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served. DISCUSSED WITH MANAGEMENT. MANAGEMENT SHALL TRAIN STAFF TO DATE THE TAGS WITH LAST DATE SOLD OF THE SHELL STOCK BEFORE RECORD KEEPING IN THE ACCORDIAN STYLE FILE FOLDER.
- Food on Display Protected From Contamination
Observation: The following food on display observed during breakfast was not protected from contamination:
1. Different types of breads, bagels, muffins, pastries.
2. Condiments such as jams and items to add to hot oatmeal.
Correction: Food on display shall be protected from contamination by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means. DISCUSSED WITH MANAGEMENT. MANAGEMENT SHALL LOOK INTO OTHER EFFECTIVE METHODS TO KEEP FOODS PROTECTED WHILE ON DISPLAY. PLEASE SEND ME AN EMAIL WITH THE DESCRIPTION AND PICTURE OF WHAT TYPE OF METHOD YOU'LL BE USING BEFORE PURCHASING.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. 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 closure of the establishment. DISCUSSED WITH FOOD AND BEVERAGE DIRECTOR TO ENSURE A CERTIFIED FOOD MANAGER IS PRESENT DURING ALL HOURS OF OPERATION.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at the following hand sinks:
1. Cook line hand sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. DISCUSSED WITH MANAGEMENT. MANAGEMENT SHALL INSTRUCT STAFF TO RESTOCK THE SOAP AS NEEDED.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at the following hand sinks:
1. Cook line hand sink.
2. Bar hand sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. DISCUSSED WITH MANAGEMENT. MANAGEMENT SHALL INSTRUCT STAFF TO RESTOCK PAPER TOWELS AS NEEDED.
- Handwashing Signage at Handwashing Facilities Required
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at the following hand sinks used by employees:
1. Cook line hand sink.
2. Pizza station hand sink.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. DISCUSSED WITH MANAGEMENT. ALL HAND SINKS SHALL BE PROVIDED WITH SIGNAGE. MANAGEMENT SHALL PROVIDE NEW SIGNS.
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10/16/2015 | Routine | |
The purpose of today's visit was to conduct a routine assessment. The following observations were noted as repeat violations:
1. Improper cold holding of potentially hazardous foods (PHFs).
Suggestions made to cool items like chicken salad, canned beans, and cut tomatoes to 41F or below prior to placing in cold wells/prep tops. These items can be placed in the walk-in freezer immediately after prep to facilitate quicker cooling prior to service. Also suggested having multiple CFMs, as well as copies of CFM cards, on-site in the event that employees forget to bring cards to work. Discussed Active Managerial Control (AMC). Recommended the use of cooling logs for items being cold held in prep tops/cold wells as a means to incorporate AMC.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
Correction: PLEASE LABEL ALL FUTURE SHELLSTOCK TAGS WITH DATE OF LAST SALE AND RETAIN ON FILE FOR AT LEAST 90 DAYS. The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served.
- 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: PREP TOP- SLICED CHICKEN, COOKED PASTA, DICED CORN (51F, 45F, 57F), IN COLD WELLS IN EMPLOYEE KITCHEN- CHICKEN SALAD, CUT MELON, BEANS, CUT TOMATO (51F, 47F, 54F, 48F)
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. ALL ITEMS PREPPED WITHIN HOUR OF INSPECTION, ITEMS MOVED TO WALK-IN FREEZER TO COOL.
- 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: PLEASE OBTAIN CFM CARD WITHIN 30 DAYS. 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.
- Separation of Toxics by Spacing or Partitioning (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. IN BANQUET STORAGE AREA- OBSERVED CANS OF FURNITURE POLISH BEING STORED DIRECTLY ABOVE DISHES AND MINTS.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning. FURNITURE POLISH RELOCATED TO CHEMICAL STORAGE AREA.
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06/19/2015 | Routine | |
The purpose of this visit was to conduct a risk factor assessment.
4-501.11(A) 4DR upright refrigerator observed holding an ambient temperature of 45F. Please provide service report for bar dish machine and 4DR upright refrigerator which is currently holding above 41F.
Thank you for your time today. If you have any questions, please call (703) 246-2444.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food items were observed hot holding at improper temperatures using a calibrated food temperature measuring device: cooked potatoes on steam well at 120F and 130F. DISCARDED.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19.
- 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: Chick peas, cheddar cheese, sliced tomatoes, melons at 44F, 44F, 44F, and 44F IN 4DR UPRIGHT CAFETERIA REFRIGERATOR. MOVED UPSTAIRS TO WALK-IN REFRIGERATOR TO COOL TO 41F OR BELOW.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, bleach sanitizer levels were observed at 0 PPM. Dish machine was not in use at the time.
Correction: The concentration of bleach sanitizer is too low for the low temperature, chemical sanitizing mechanical warewashing machine. Equipment food-contact surfaces and utensils will therefore not be adequately sanitized after cleaning due to improper function of the warewashing machine.
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12/10/2014 | Risk Factor | |
Today's visit was to conduct a follow-up to verify proper ambient temperature of the 4DR refrigerator unit was observed at 36F final temperature. Unit is approved for use of TCS food holding. General food safety information was provided during today's visit as well. (e.g. handwashing, cooling methods, consumer advisory, etc.) Thank you for your time today.
No violation noted during this evaluation. | 03/25/2014 | Follow-up | |
- Wiping Cloths / Use Limitation /Dry
Observation: Wiping cloths improperly used for the following activity: under cutting boards to prevent sliding.
Correction: Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use.
- 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 in 4DR refrigerator at 45F. MOVED TO ANOTHER UNIT TO COOL TO 41F OR BELOW
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.
- Critical: Consumer Advisory, Disclosure Provided (corrected on site)
Observation: The breakfast and dinner menus were missing disclosure. Note: Lunch menu had complete consumer advisory including disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. MENU REPRINTED AND PROVIDED WITH COMPLETE CONSUMER ADVISORY FOR BREAKFAST AND DINNER.
- 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: 4DR refrigerator 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. TCS FOOD ITEMS REMOVED FROM UNIT UNTIL IT IS REPAIRED.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floors in the dish machine area are in need of cleaning as well as under two-compartment and three-compartment sinks.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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03/25/2014 | Routine | |
| No violation noted during this evaluation. | 02/26/2014 | Other | |
Today’s inspection was to conduct a Risk Factor Assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
In addition to the following violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
4-501.11 (A) - During today's inspection, two cold-holding units were observed to hold an ambient temperature which exceeds 41F or below. Repair these two units (4DR grill refrigerator and Traulsen reach-in refrigerator - bird cage) to maintain 41F or below.
Please fax invoices for repair of the two cold-holding units as well as copies of the signed employee health policy (Form #2).
Thank you for your time today. It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- 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: Cheese in walk-in refrigerator (produce), provolone, chicken in 4DR grill refrigerator, at 48F, 46F, 46F and hard-boiled eggs, out of shell in Traulsen reach-in refrigerator - bird cage at 48F. Sausage on ice at 59F.
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. SAUSAGE ON ICE - DISCARDED. ALL OTHER ITEMS MOVED TO ANOTHER UNIT TO COLD HOLD AT/BELOW 41F.
- Critical: 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 asterisk for the consumer advisory for the following food items that may be served raw and/or undercooked: veal, pork, steak.
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. ASTERISKS WERE PROVIDED ON THE MENUS BEFORE THE END OF THE INSPECTION.
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09/26/2013 | Risk Factor | |
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