The purpose of this visit was to perform a risk factor assessment.
Please email the updated lunch menu containing the complete consumer advisory by April 4, 2016.
- Critical: Food Condition / Safe, Unadulterated, and Honestly Presented (corrected on site) (repeated violation)
Observation: The following food item is observed to be unsound or adulterated:Moldy cheddar cheese sauce
Correction: ALL food shall be safe, unadulterated and honestly presented as specified under 3-601.12. DISCARDED
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item was observed hot holding at improper temperatures using a calibrated food temperature measuring device:Observed onion soup at 111-123F in a hot water bath
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.DISCUSSED WITH THE CFM TO REHEAT TO 165F FOR 15 SECONDS
- 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:Observed remoulade sauce at 47F, salsa at 43F on ice
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.CFM PUT IN CONTAINERS OF PHF/TCS FOOD DEEPER INTO THE ICE AND WATER MIXTURE TO COOL TO PHF/TCS FOOD TO 41F OR BELOW
- 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: Penne pasta datemarked 2.22
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (repeated violation)
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:Lunch menu - smoked salmon, raw oysters, raw clams, hamburgers, filet mignon, flank steak sandwich - no disclosure, no reminder asterisk
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.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at the only handwashing sink in the kitchen.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at the only handwashing sink in the kitchen.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
|
03/04/2016 | Risk Factor | |
The purpose of this follow up was to assess the maintenance and used by dating of the shell stock tags and the cold holding capability of the outside walk in. Both are in compliance. Please email me a picture of the self closing door hinge on the restroom door by November 23, 2015.
No violation noted during this evaluation. | 11/09/2015 | Follow-up | |
The purpose of this visit was to verify the cold holding capability of the walk in. Presently the walk in is holding at 41F or below.
A follow up will be conducted on or about November 9, 2015 to verify the dating and maintenance the shell stock tags and the cold holding capability of the outside walk in. Please email me by October 27, 2015 the updated menu containing the complete consumer advisory and a picture of the repaired/replaced rest room door hinge.
No violation noted during this evaluation. | 10/07/2015 | Follow-up | |
The purpose of this visit was to conduct a routine inspection.
Information discussed and given to the PIC on Active Managerial Control, consumer advisory, time as a public health control and date marking.
Updated menus, containing the complete consumer advisory, will be emailed to me by October 27, 2015.
A follow up will be conducted on or about October 7, 2015 to assess the cold holding capability of the outdoor walk in.
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: Observed employee handle unwashed lettuce with gloved hands and then handle cooked vegetables, croutons without taking off gloves washing hands and putting new gloves on.
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 THE IMPORTANCE OF WASHING HANDS, THE FREQUENCY AND THE METHODOLOGY WITH THE PIC
- Critical: Food Condition / Safe, Unadulterated, and Honestly Presented (corrected on site)
Observation: The following food item is observed to be unsound or adulterated:moldy tomato paste
Correction: ALL food shall be safe, unadulterated and honestly presented as specified under 3-601.12. DISCARDED
- 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 - clams, mussels, oysters
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.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: bread
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods.DISCARDED
- Fruits and Vegetables Washed before Used (corrected on site)
Observation: Vegetables are not washed before being offered for sale or service. Observed romaine lettuce being prepared in a salad and the lettuce never washed
Correction: Raw vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in a ready-to-eat form. DISCUSSED THIS WITH THE PIC, LETTUCE DISCARDED
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous food is not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours - tomato basil soup at 44F after approximately 14 hours in the True 2 door refrigerator
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded.DISCARDED
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:Tomato basil soup in a pot (approximately 6 inches in depth) with a plastic wrap tightly covering the top exhibiting an accumulation of condensation on the interior of the plastic wrap
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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:Observed caesar salad dressing (pasteurized egg) at 43F on the True 2 door prep top, brie cheese at 43F in the True 2 door prep refrigerator, swiss cheese at 45F, butter at 45F, chicken stock at 46F in the outside walk in
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.CAESAR DRESSING AND BRIE MOVED TO THE TRUE 2 DOOR REFRIGERATOR, THE REMAINING FOOD DISCARDED
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked:Braised pork belly, chicken stock, tomato paste, smoked salmon
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety.CHICKEN STOCK DISCARDED, ALL OTHER ITEMS DATE MARKED
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item 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 - Hollandaise sauce
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.ITEM MARKED
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food items that may be served raw and/or undercooked:Oyster, clams, ahi tuna, hamburgers, filet mignon - bar menu
Correction: smoked salmon, oysters, clams, ahi tuna, flank steak caesar, hamburgers, filet mignon- lunch/dinner menus missing the reminder asterisk and the disclosure statement
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment:Turbo Air refrigerator, True prep refrigerators
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.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F:outside walk in 50F
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.
- Toilet Rooms, Enclosed / Self-Closing Door
Observation: Toilet room door is not provided with a self-closing door.
Correction: Provide a self-closing hinge or closing mechanism for the toilet room door.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at the only handwashing sink in the kitchen and at the bar.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the ceiling tiles, light fixtures, walls adjacent to the cookline are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Ventilation Systems, Shall Be Clean (repeated violation)
Observation: Intake and exhaust air ducts are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials.
Correction: Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.
|
10/06/2015 | Routine | |
The purpose of this follow up visit was to assess the cold holding capability of the walk in. Presently the walk in is holding PHF/TCS food at 41F or below.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site) (repeated violation)
Observation: Tags missing from the molluscan shellfish containers - oysters in walk in
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. DISCARDED
- 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:Shrimp
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.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3).Smoked salmon
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
- Critical: Consumer Advisory, Reminder Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without a reminder statement:smoked salmon, caesar salad dressing, crusted tuna dinner
Correction: The Consumer Advisory shall include a reminder statement that includes asterisking (*) the animal-derived foods requiring disclosure to a footnote that states one of the following: 1) "Regarding the safety of these items, written information is available upon request", or 2) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness", or 3) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions".
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment:Turbo Air, True prep refrigerators, outside walk in
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 / Components / Gaskets
Observation: The door gaskets of the following units are damaged: True 2 door prep refrigerators, True 2 door refrigerator
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- 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: 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. .
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor/wall juncture of the entire kitchen, the walls adjacent to the cookline, ceiling are in need of cleaning
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Ventilation Systems, Shall Be Clean
Observation: Intake and exhaust air ducts are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials.
Correction: Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.
|
06/10/2015 | Follow-up | |
The purpose of this visit was to conduct a routine inspection.
A follow up to assess the cold holding capacity of the walk in will be conducted on or about June 10, 2015.
Please email me the updated menu and the parasite destruction for the smoked salmon within 2 weeks. Email me the picture CFM id within 30 days.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands after removing dirty gloves and putting on new 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 EMPLOYEE THAT HANDS ARE REQUIRED TO BE WASHED AFTER SOILED GLOVES ARE REMOVED AND NEW GLOVES DONNED. HANDS WERE WASHED AND NEW GLOVES PUT ON
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Inadequate record keeping system of molluscan shellfish tags - mussels. Observed mussels without a shellstock tag or information present
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. PERTINENT INFORMATION ATTACHED TO THE CONTAINER OF MUSSELS
- 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:Shrimp
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.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3).Smoked salmon
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
- 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:Observed cream cheese at 57F, butter at 60F, roast beef at 57F, turkey at 57F in the outside walk in, caesar salad dressing (raw egg) at 56F
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: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked:couscous, tofu burgers, cut cantaloupe
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.DATEMARKED
- Critical: Consumer Advisory, Reminder Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without a reminder statement:smoked salmon, caesar salad dressing, crusted tuna dinner
Correction: The Consumer Advisory shall include a reminder statement that includes asterisking (*) the animal-derived foods requiring disclosure to a footnote that states one of the following: 1) "Regarding the safety of these items, written information is available upon request", or 2) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness", or 3) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions".
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment:Turbo Air, True prep refrigerators, outside walk in
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 (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: outside walk in at 60F
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.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following units are damaged: True 2 door prep refrigerators, True 2 door refrigerator
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- 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: 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. .
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor/wall juncture of the entire kitchen, the walls adjacent to the cookline, ceiling are in need of cleaning
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Ventilation Systems, Shall Be Clean
Observation: Intake and exhaust air ducts are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials.
Correction: Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.
|
06/08/2015 | Routine | |
- Critical: Returned Food and Reservice of Food (corrected on site)
Observation: The following food items was held for service or re-served to another patron for consumption after being returned by a consumer: OBSERVED STAFF PLACING BUTTER FROM BASKET THAT HAD BEEN RETURNED INTO THE NEXT BASKET FOR SERVICE.
Correction: After being served or sold and in the possession of a consumer, food that is unused or returned by the consumer may not be offered as food for human consumption. DISCUSSED WITH STAFF THAT ALL ITEMS RETURNED AFTER BEING SERVED TO A CUSTOMER SHOULD BE DISCARDED. BUTTER WAS DISCARDED.
- Critical: Raw Animal Foods Cooked to 155°F (corrected on site)
Observation: The following comminuted or ground meat was not cooked to a sufficient temperature and/or time to eliminate pathogenic bacteria:OBSERVED COOK TEMPERATURE OF HAMBURGER WAS AT 130F.
Correction: Raw animal foods such as ratites, injected meats, comminuted meats, commercially raised game animals, and raw eggs not for immediate consumption shall be cooked to a minimum internal temperature of 155°F for at least 15 seconds.DISCUSSED COOK TEMPERATURE OF FOODS WITH MANAGER. FOOD ITEM WAS DISCARDED.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site) (repeated violation)
Observation: The concentration of the CHLORINE SANITIZER solution was measured at >200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of CHLORINE solution at 50-100 ppm. Verify concentration using the appropriate test kit.SOLUTION WAS DISCARDED AND CHLORINE SANITIZER SOLUTION WAS MIXED WITH CONCENTRATION OF 100 PPM
|
12/04/2014 | Risk Factor | |
Follow up site visit made today to assess if kitchen sink has been repaired and bar counter replaced . Both items are in compliance at this visit.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification (repeated violation)
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment:OBSERVED A WHITE RICE COOKER IN THE KITCHEN THAT WAS NOT MARKED FOR COMMERCIAL USE.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use. ASKED MANAGER TO REPLACE IT WITH A COMMERCIAL COOKER.
|
08/06/2014 | Follow-up | |
- Fish Served Raw RTE / Records Creation & Retention of Freezing For Parasite Destruction
Observation: No records of freezing for parasite destruction are maintained for the following raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form: NO PARASITE DESTRUCTION LETTER COULD BE PROVIDED BY THE FACILITY FOR SALMON OFFERED ON THE MENU AS GRILLED SALMON .
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records for the frozen fish at the food establishment for 90 calendar days beyond the time of service or sale to a consumer. If the fish are frozen by a supplier, a letter the fish supplier stipulating that the fish is frozen as required shall be provided. ASKED MANAGER TO OBTAIN AND FAX PARASITE DESTRUCTION LETTER TO 703-653-9448 ATTN: A 1 IN 10 BUSINESS DAYS.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food itemS were observed cold holding at improper temperatures using a calibrated food temperature measuring device: OBSERVED RAW CHICKEN DRUMSTICKS AT 46F, SHREDDED CHEESE AT 50F , BACON MIX AT 55F AND RAW TROUT AT 52F IN THE 2 DR PREP TOP REFRIGERATOR NEAR THE 3 VAT SINK.
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.RAW TROUT WAS IMMEDIATELY COOKED AND OTHER ITEMS WERE MOVED TO THE SUPERIOR 1 DR UPRIGHT .
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: OBSERVED THAT THE BAR SURFACE IS DAMANGED EXPOSING THE COPPER LINING WITH SHARP EDGES AND THIS IS NOT CORROSION RESISTANT , SMOOTH OR EASY TO CLEAN.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.FACILITY HAS BEEN GIVEN 40 BUSINESS DAYS TO REPAIR THE BAR COUNTER. FOLLOW UP INSPECTION WILL BE CONDUCTED.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment:OBSERVED NO THERMOMETERS IN THE PREP REFRIGERATORS
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.PROVIDE THERMOMETERS IN ALL REFRIGERATORS.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: TRUE 2 DR UNDERCOUNTER COOLER NEAR WAREWASHING MACHINE WAS AT 53F AND FOOD INSIDE WAS MEASURED AT 46-55F.
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.MANAGER CALLED TECHNICIAN DURING INSPECTION AND REMOVED ALL ITEMS FROM THE UNIT.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.OBSERVED DIRT, MOLD/MILDEW ON THE INSIDE OF THE ICE BIN.
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.ASKED CFM TO CLEAN THE INSIDE OF THE ICE BIN.
- Storage of Clean Equipment, Utensils & Linens to Protect from Contamination (corrected on site)
Observation: Observed that clean PLATES were stored in an manner that exposed the item(s) to contamination.OBSERVED VISIBLE DIRT AND SEDIMENTS ON CLEAN PLATES STORED IN SHELF OPPOSITE 3 VAT SINK IN KITCHEN AREA .
Correction: Store clean equipment, utensils, and linens in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor. ASKED MANAGER TO WASH, RINSE AND SANITIZE THE PLATES AGAIN AND STORE THEM IN A CLEAN LOCATION WHERE THEY ARE NOT EXPOSED TO DUST AND DIRT.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment:OBSERVED A WHITE RICE COOKER IN THE KITCHEN THAT WAS NOT MARKED FOR COMMERCIAL USE.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use. ASKED MANAGER TO REPLACE IT WITH A COMMERCIAL COOKER.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: The sink basin at the back kitchen area is slow to drain.OBSERVED THAT THE SINK DRAINS WATER VERY SLOWLY AFTER HAND WASHING.
Correction: A plumbing system shall be maintained in good repair. REPAIR THE SINK WITHIN 72 HOURS AS IT IS A CRITICAL SINK FOR HAND WASHING FOR KITCHEN STAFF. EMAIL/ FAX INVOICE TO 703-653-9448 ATTN : A 1
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink.OBSERVED NO SOAP AT THE BAR SINK AND HAND SINK IN THE KITCHEN
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands STAFF PROVIDED SOAP AT ALL SINKS.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.NO PAPER TOWELS FOR BAR SINK AND HAND SINK IN THE KITCHEN
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.STAFF PROVIDED TOWELS.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the Bleach solution was measured at > 200 ppm using a bleach test strip kit. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of Bleach solution at 50-100 ppm. Verify concentration using the appropriate test kit. EHS WORKED WITH STAFF TO ADJUST THE CONCENTRATION OF SANITIZER SOLUTION IN CONTAINER TO 100PPM.
|
06/26/2014 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Dishmachine turned thermolabel black. The following good retail practices were discussed during the inspection: 1) Repair damaqed copper lining of bar surface (main bar) to provide smooth, easily cleanable surface., 2) Clean undercounter shelving used for storing service ware across from warewashing area. 3) Repair loose lining of ice machine door (backroom) to provide smooth easily cleanable surface. 4) Clean interior walls of ice machine 5) Clean ceiling and light fixtures over prep areas as often as necessary to prevent dust/dirt accumulation. NOTE: PLEASE REMEMBER TO PROVIDE REVISED COPIES OF LUNCH AND DINNER MENUS SHOWING DISCLOSURE ASTERISKS BY ALL REQUIRED FOODS (AS DETAILED ABOVE), AND SERVICE INVOICE FOR HANDSINK IN RESTROOM.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
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. NOTE: Discussed with PIC. Tags were produced for shellfish in container. PIC agreed to keep shellstock tag affixed to container until empty.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site) (repeated violation)
Observation: The date when the last shellstock 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. NOTE: Discussed with PIC.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: chopping parsley to be used as a garnish.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. NOTE: Discussed with PIC.
- Critical: 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: No asterisk by the following foods on the lunch/dinner menus to reference the existing footnote: smoked salmon on lunch menu/clams or oysters on the half shell, sesame crusted tuna on dinner menu.
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. NOTE: Discussed with PIC. Copy of revised menu will be provided to Health Department within 10 days.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink near the back bar was measured at a temperature less than 100°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. NOTE: Provide service invoice for restroom sink to Health Department within 10 days.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the bar was blocked, preventing access by employees for easy handwashing: containers, temporarily stored in handsink, prevent use for handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. NOTE: Obstructions were removed from the handwashing sink.
|
12/27/2013 | Risk Factor | |
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in 3 VAT sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. CORRECTED: WHEN INSTRUCTED EMPLOYEE WASHED THEIR HANDS USING SOAP AND WATER IN THE HAND WASH SINK.
- Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves worn during multi-tasked food preparation.OBSERVED FOOD EMPLOYEE WASHING GLOVED HAND IN SANITIZING SOLUTION BEFORE ENGAGING IN THE NEXT TASK.
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation. CORRECTED: EHS INSTRUCTED EMPLOYEE TO REMOVE THE GLOVE, WASH HANDS AND USE A NEW PAIR OF GLOVES.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: Observed Cooked noodles and the Black beans in the True 1 DR refrigerator were not date marked
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees CORRECTED: DISCUSSED WITH CFM TO DATE MARK THE ITEMS.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the bar area is being used to store spray cans and miscellaneous bottles preventing its use for hand washing.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.CORRECTED: DISCUSSED WITH CFM TO REMOVE THE ITEMS.
- Plumbing / Maintained in Good Repair
Observation: The sink basin at the kitchen is slow to drain.
Correction: A plumbing system shall be maintained in good repair.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees. OBSERVED NO HAND WASH SIGNS AT THE HAND SINK AT BAR.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. CORRECTED: DISCUSSED WITH CFM .
|
06/26/2013 | Routine | |
Restaurant representatives - add corrected or new information about Ice House Cafe, 760 Elden St, Herndon, VA 20170 »