Today I conducted a routine inspection and discussed with the certified food manager the following:
1. Management shall reiterate the importance of hand washing and glove usage with staff members especially when handling raw foods like seafood.
2. Management should repair any physical facilities to prevent insect entry and contact the licensed pest control operator as needed.
3. Management should ensure all equipment, utensils, surfaces, etc. are properly washed, rinsed and sanitized. Sanitize all equipment, utensils and surfaces with the bleach water solution at 50-200ppm as often as needed to prevent cross contamination.
4. Currently all seafood is fully cooked to an internal temperature of 145f so the Parasite Destruction information is not necessary. However if the staff undercooks any seafood please obtain the Parasite Destruction information from the licensed seafood vendor.
5. Management should not identify foods with an asterick (*) in the children's menu.
If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (repeated violation)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label. Observed some mussel tags not labeled with the last date sold.
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 MANAGER. MANAGER SHALL RETRAIN STAFF TO LABEL THE SHELLSTOCK TAGS WITH THE LAST DATE SOLD AND THE TAGS SHALL BE RETAINED IN A FILING SYSTEM FOR 90 DAYS.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: 1. Observed utensils stored in a container of standing water near the grill.
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. DISCUSSED WITH MANAGER. MANAGER ENSURED EQUIPMENT WAS WASHED, RINSED AND SANITIZED AND THEN THE WATER WAS CHANGED. MANAGER WILL RETRAIN STAFF TO KEEP THE UTENSILS IN HOT WATER AT 135F OR ABOVE.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
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: 1. Cooked potatoes, 2. Cooked pastas, 3. Cooked sauces, etc.
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. DISCUSSED WITH MANAGER. MANAGER SHALL RETRAIN STAFF TO PROPERLY LABEL ALL PREPARED FOODS WITH A "USE BY DATE.
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11/03/2015 | Routine | |
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Deep dryer surfaces.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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06/29/2015 | Routine | |
Also Present: David H. Mata, F-108328, 25-May-2018
Sanitizer: for 3-Vat Sink and Jackson ES-2000 Dish Washing Machine: chlorine > 50 ppm.
Kitchen access port to Norlake WI-C has been secured closed and gaskets repaired. All refrigeration units have working thermometers. Documentation of shellfish tags was observed. Consumer advisory is correct.
No violation noted during this evaluation. | 10/31/2014 | Risk Factor | |
Jackson ES 2000 dish washing machine: chlorine ~ 100 ppm.
Problems with ambient and food temperatures for the three prep coolers appear to be caused by poor cooling methods and overloading of these coolers to the point of restricting cold air flow, as observed in today's inspection at the end of the lunch busy service time. It is recommended to follow cooling procedures outlined in the Cooling Methods Fact Sheet provided.
The Norlake Walk-in Cooler has two doors. The mall kitchen door (approximately 2 feet x 2 feet) is at the end of the cook line and next to the oven. When open it allows hot air from the kitchen to enter the walk-in. If the main walk-in door is also open, the interior cold air could be replaced by hot kitchen air (measured at 75F) very rapidly. This cooler also has damaged gaskets. Recommendations: have the walk-in cooler serviced, replace damaged gaskets, and discontinue use of the small kitchen door (this also has damaged gaskets, which should be replaced).
NOTE: REPEAT VIOLATIONS WILL RESULT IN FURTHER ENFORCEMENT ACTION WHICH MAY INCLUDE SUSPENSION OR REVOCATION OF FOOD SERVICE ESTABLISHMENT PERMIT.
- 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. RECORD DATE LAST SOLD OR SERVED ON EACH LABEL. Discussed with PIC/Chef, who agreed to mark future tags.
- Cooling Methods (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Placement of large containers of room temperature and heated foods in prep coolers before lunch busy time
Correction: these items do not cool to 41F or below.
- 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: Beverage Air 2-Door Display Cooler: top - quarterd tomato at 44F, cabinet - halved cherry tomato 44F
Correction: 2-Door Flat Top Cooler: raw marinating chicken 43F.
- Critical: Consumer Advisory, Disclosure Provided (corrected on site)
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement.
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 asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. EHS/Inspector provided "Sample Menu" information sheet, with examples. Add disclosure statement to future printing of menus,
- 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: There were no thermometers placed inside the Norlake Walk-In Cooler, the Beverage Air 2-Door Prep Cooler, the superior 3-Door Prep Cooler, or the 2-Door Flat Top Cooler to measure and monitor internal ambient air temperature.
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 (repeated violation)
Observation: The door gaskets of the following unit are damaged: Norlake Walk-In Cooler with small service door to kitchen cook line.
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. REPLACE DAMAGED GASKETS.
- Light Bulbs / Locations where Shielding is Required (repeated violation)
Observation: Fluorescent light tubes in the dish washing and kitchen areas are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles. PROVIDE PROTECTIVE COVERING FOR ALL FLUORESCENT TUBES IN FOOD PREPARATION AND WARE WASHING AREAS.
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05/15/2014 | Routine | |
the purpose of today's visit was to perform a risk factor evaluation
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site)
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. Discussed with manager and chef
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12/13/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Thank you for assisting me in this task.
PLEASE HAVE THREE KITCHEN PREP COOLING UNITS AND NORLAKE WALK-IN REFRIGERATOR INSPECTED AND REPAIRED AS NEEDED BY A TECHNICIAN ASAP. PLEASE NOTIFY THE HEALTH DEPARTKMJENT OF SUCH ACTION VIA FAX NO LATER THAN COB 6/21/13. PLEASE FAX COPIES OF SERVICE RECEIPTS TO: 703-385-9568, ATTENTION: John Vander Voort
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Placing a large quantity of room temperature foods in prep coolers, beyond their capacity to cool.
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 (repeated violation)
Observation: (CORRECTED DURING INSPECTION) The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1. In Norlake Walk-In Cooler: cooked duck leg 44F, cooked beef stock 45F, cooked pasta 48F, gazpacho 48F. Unit ambient was 44F, reduced to 40F during inspection. Foods out of temperature were discarded.
2. In Beverage Air 2DR prep cooler: ranch dressing 72F, sliced tomato 67F. Discarded.
3. In Superior 3DR prep cooler, stocked from delivery within last hour (ambient temp 44F): proteins including raw trout, raw chicken and raw beef. Temperatures 44-45F. All moved to walk-in freezer.
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. CORRECTIVE ACTION: Foods were moved or diacarded as noted above.
- 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: 3 prep coolers and Norlake walk-in cooler.
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.
- Food Temp Meas Device with Small-Diameter Probe, when Required
Observation: The certified food manager could not provide a small diameter food temperature measuring device.
Correction: A small diameter metal-stemmed probe food thermometer shall be provided and readily accessible to accurately measure the temperature of thin foods such as meat patties and fish filets.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following units are damaged: Norlake Walk-In Cooler, three prep coolers.
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. Check all refrigeration unit door gaskets
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Light Bulbs / Locations where Shielding is Required
Observation: Fluorescent light tubes in the kitchen and dishwashing areas are not covered by a protective shielding or have damaged shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles. Provide light tube shielding as required.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the Ceiling air return in the dish washing area is not maintained in good repair, and is covered with at greasy deposit. Observeed that cove molding was wissing from some areas of floor/wall interfaces.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Clean the air return grill. COmplete cove molding to deny cockroach harborage and mold growth.
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06/17/2013 | Routine | |
Restaurant representatives - add corrected or new information about Idylwood Grill, 2190-B Pimmit Drive, Falls Church, VA 22043 »