This visit was made to conduct a routine food safety evaluation. The Person in Charge was very helpful during the visit. Please note the following issues which require attention:
1. As a reminder, please record the date that the last shellstock from each batch was sold on the tag.
2. Please repair the drain under the handwashing sink at the bar to allow the water to drain properly. Currently it allows water to pool around the drain which can create an environment for fruit flies and other insects
Note:
- Please review the Employee Health Policy with all staff periodically to ensure that they are reminded of the symptoms of the Big 6 Foodborne Illnesses and their requirements for reporting.
*Repeat Observations are Subject to Civil Penalty
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold
Observation: Observed that the date on which the last shellstock from the container is sold or served was not recorded on all of the tags. .
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. Discussed recording the dates with the Person in Charge.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Observed a wet towel being used underneath a cutting board.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration. Food worker removed the towel. Facility has other mats that they use underneath the cutting boards.
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site)
Observation: Observed cut tomatoes and fruit salad with melons in the salad prep unit covered tightly with plastic wrap and still cooling from ambient temperature.
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.
- Manual Warewash Temp Meas Dev Provided and Readily Accessible
Observation: Observed that there are no thermolabels or other temperature indicator for the high temp dishwashing machine that is now being used.
Correction: In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature
- Plumbing / Maintained in Good Repair
Observation: Observed that the drain from the handwashing sink is not aligned properly with the drain causing some water to pool around the tiles and this is creating conditions allowing fruit flies to live in this area.
Correction: A plumbing system shall be maintained in good repair. Please repair the drain from the handsink so that it drains properly into the floor drain.
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03/09/2016 | Routine | |
This visit was made to conduct a food safety training inspection. The 5 risk factors were discussed along with public health interventions. A hands on handwashing training was provided to staff. Training was presented in English and Spanish.
No violation noted during this evaluation. | 07/08/2015 | Training | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site) (repeated violation)
Observation: Some food handlers did not wash for a full 20 second (proper method demonstrated onsite)
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.
- 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 (food handler did not wash hands after handling soiled glassware)
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.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site) (repeated violation)
Observation: A few time/ temp. control for safety foods in walk in refrigerator were in unit past 7 days and offered for sale (foods were discarded)
Correction: Refrigerated, ready-to-eat, time/temperature control for safety foods (time/temperature control for safety food) that are prepared on site and held at 41°F or below must be consumed or discarded within 7 days
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: chlorine being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 sanitizing solutions (chlorine at bar dishmachine was over 100 ppm) Use 3 comp. sink or dishmachine in kitchen until repaired.
Correction: Utilize only chlorine that meet the requirements of 21 CFR 178.1010 sanitizing solutions when applying to food contact surfaces (keep at 50-100 ppm)
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03/04/2015 | Risk Factor | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: 1 employee did not use paper towel to turn off faucet after washing hands. corrected
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.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Mushroom soup prepared on 11/22 and placed in walk refrigerator in on this same date was still offered for sale (discarded)
Correction: -Refrigerated, ready-to-eat, time/temperature control for safety foods (time/temperature control for safety food) that are prepared on site and held at 41°F or below must be consumed or discarded within 7 days
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: pans (3 compartment sink had already been set up and repair person was called out right away. Machine was repaired during inspection)
Correction: After cleaning and rinsing food-contact surfaces and utensils, they shall be effectively sanitized before coming in contact with food and before use.
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12/03/2014 | Routine | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: 1 employee did not use paper towel to turn off faucet after washing hands. corrected
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.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Mushroom soup prepared on 11/22 and placed in walk refrigerator in on this same date was still offered for sale (discarded)
Correction: -Refrigerated, ready-to-eat, time/temperature control for safety foods (time/temperature control for safety food) that are prepared on site and held at 41°F or below must be consumed or discarded within 7 days
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: pans (3 compartment sink had already been set up and repair person was called out right away. Machine was repaired during inspection)
Correction: After cleaning and rinsing food-contact surfaces and utensils, they shall be effectively sanitized before coming in contact with food and before use.
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12/03/2014 | Routine | |
This visit was made to conduct a follow-up. Facility has emailed me a complete menu with all the raw and undercooked foods disclosed.
No violation noted during this evaluation. | 09/23/2014 | Follow-up | |
This visit was made to conduct a follow-up inspection. The dish machine has been repaired and chlorine reading was 100ppm. The ambient temperature for the 2 door prep unit today was 38F-40F.
Pending items are listed above and must be corrected within 10 days.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier (repeated violation)
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: provide current parasite destruction letter for smoked salmon and grilled 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.
- 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: smoked salmon (lunch), grilled salmon (lunch & dinner 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.
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08/29/2014 | Follow-up | |
- 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: provide current parasite destruction letter for smoked salmon and grilled 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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: lasagna (moved from walk in less than 2 hours before and placed in prep unit, moved to a colder unit)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- 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 (lunch), grilled salmon (lunch & dinner 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.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: The food-contact surfaces of the following equipment were not observed sanitized: pots, pans, trays, plates, utensils (chlorine reading in machine 0 ppm). Sanitize basin of 3 comp. sink was set up during inspection
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink (no soap available at handsink in dishwashing area)
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
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08/28/2014 | Risk Factor | |
This visit was made to conduct a routine inspection. The following items need long term correction:
- No bare hand contact is allowed with any ready to eat foods.
- 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
.
- All handsinks used by employees shall be used for handwashing only (no dumping in sink at server station)
** note: hot food was temporarily place in this low boy unit on the line and unit temperature was significantly raised. Monitor unit temperature throughout the day to ensure it goes down below 41F. Do not use this unit to cool food items. Chef noted that all items are cooled in walk in units.
--- Facility is maintained very clean.
-- All violations must be corrected within 10 days
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: cooked chicken for salad
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
- 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 (sliced tomatoes that were still cooling tighly covered in plastic, cole slaw cooling in plastic tub with lid on)
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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the server station is being used as a dump station.
Correction: A hand washing sink may not be used for purposes other than hand washing.
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05/28/2014 | Routine | |
This visit was made to conduct a follow-up inspection. The dishmachine was repaired. Current chlorine reading today was 50 ppm.
No violation noted during this evaluation. | 03/18/2014 | Follow-up | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures (observed multiple employees using improper handwashing procedure. They did not turn off faucet with paper towel) corrected during inspection
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.
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Soiled single-use gloves in use by a food employee (employee did not change gloves and wash hands between handling dirty and clean dishes) corrected
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.
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: potato soup (prepared yesterday)
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand 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.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: pans, plates, utensils (sanitize basin of 3 compartment sink was set up during inspection)
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees (mens bathroom). Signs provided
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
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03/13/2014 | Routine | |
This visit was made to conduct a routine inspection. The following items need correction:
- Employees must wash hands before engaging in food preparation and any time after possible contamination (i.e wash hands when switching from one task to another, before putting on new clean gloves)
- Shellstock tags must remain attached to the container in which the shellstock are received until the container is empty
- 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 did not wash hands before putting on new gloves after changing tasks)
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.
- Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied
Observation: Inadequate record keeping system for molluscan shellfish when removed from their tagged or labeled container (copy of tag for shellfish not kept with working container)
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Improper use of wet wiping cloths for the following activity: wet cloths stored on top of board
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Kitchenware and Tableware - Preventing Contamination
Observation: straws were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
Correction: Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented.
- 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 (staff bathroom)
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Hand Drying Provision / Continuous Towel System (corrected on site)
Observation: Observed that the continuous towel system used at the handwashing sink is not providing clean towels and/or is not operational (no paper towel at handsink near cook line)
Correction: Repair the continuous towel system. Continuous towel systems shall supply the user with a clean towel to allow employees to properly dry their hands after handwashing.
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12/11/2013 | Routine | |
This visit was made to conduct a follow-up inspection. Restaurant is re-opening for dinner today. Machine was switched over from high temp to chlorine. During inspection chlorine was not flowing through the line. 0ppm chlorine observed during multiple cycles (booster was off). Booster was later turned on and allowed to run. Heat strip was run through machine and found to be working at high temp. Machine repair person called and will be coming in the afternoon. Another follow-up inspection will be done next week to check for sanitizer levels.
No violation noted during this evaluation. | 10/18/2013 | Other | |
| No violation noted during this evaluation. | 09/26/2013 | Complaint | |
This visit was made to conduct a risk-based inspection. The following items require correction:
1. Implement an employee health policy-the expectation is that all employees know the reportable symptoms and Big 5 illnesses. Managers need to know how to handle sick employees.
2. There is to be no barehand contact with any RTE foods-employees need to wear gloves, use tongs, deli tissue, etc. (this includes servers)
3. Items prepared from ambient temperature ingredients (tuna salad-cut tomatoes) should be chilled in cooler prior to preparation, and then be cooled back to 41F or less within no more than 4 hours.
4. Ask supplier of fish that is offered undercooked to provide a parasite destruction letter that states how the fish are treated for parasites (farm raised, frozen)
5. Prep unit by cookline is not operating correctly. Please fax repair invoice to 703-746-4919 and do not use until it has been repaired and is operating properly.
6. Have your employees keep an eye on the temperature gauges of the dishmachine. If the gauges are not reading the required temperatures, discontinue using and set up the 3 compartment sink for washing/rinsing/sanitizing dishes, equipment/utensils. It appears that something is shutting down during operation-after flipping all switched and breakers, the unit did operate properly.
7. Employees may not use cardboard on floors to stand on. Please provide mats that approved for food service facilities.
Repeat violations shall be subject to civil penalty.
- 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: employees did not know the 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, E. coli, or Shigella)
- 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.
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: tortilla chips, lemons, limes.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
- Bare Hand Contact with Non-RTE Foods Minimized to Prevent Contamination (corrected on site)
Observation: Excessive bare hand contact with exposed food that is not in a ready-to-eat form. (scoops in rice and flour not being stored with their handles above the food)
Correction: Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact.
- 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: salmon, fresh catch of the day.
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.
- Critical: Cooling PHF(TCS) Prepared from Ingredients at Room Temperature (corrected on site)
Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours: tuna salad, diced tomatoes, sliced tomatoes.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41°F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods and canned tuna).
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: grilled chicken- 119F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: crab dip, fish fillet.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (corrected on site)
Observation: Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112)
Correction: Hot water warewashing machines shall achieve a utensil/equipment surface temperature of at least 160°F as measured by an irreversible registering temperature indicator. The thermolabel provided on the equipment/utensils shall turn black if the warewashing machine is properly heat sanitizing as required. If the thermolabel does not turn black, the warewashing machine shall not be used. Employees will have to set up the 3-vat sink to manually wash, rinse, and chemically sanitize all equipment, utensils, dish ware, glass ware, etc. A follow-up inspection will be conducted within 24 hours to ensure the machine has been repaired.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: Chlorine sanitiziing agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 sanitizing solutions.( >200 ppm)
Correction: Utilize only @sanitizing agent@ that meet the requirements of 21 CFR 178.1010 sanitizing solutions when applying to food contact surfaces.
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09/11/2013 | Risk Factor Assessment | |
Draft for ROP was submitted to the health department and under review.
The following food items will be included in ROP application:
1. Salmon- raw
2. Mahi-mahi- raw
3. Shrimps-cooked and raw
4. cooked vegetabls
6.chicken-cooked and raw
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: ice scoop on the counter.
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.
- Miscellaneous Sources of Contamination / Other Sources (corrected on site)
Observation: Soiled pitchers are stored with clean ones
Correction: Separate soiled items from clean ones.
- Critical: ROP of Fish / Fish Must Remain Frozen
Observation: The following fresh, not frozen, fish are packaged using the Reduced Oxygen Packaging (ROP) method: salmon, mahi-mahi
Correction: A food establishment may not package fresh fish (raw, unfrozen) using a ROP method.
- 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: rib eye and salmon
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.
- Mechanical Warewashing Equipment, Hot Water Sanitize, Wash Solution Temp per Unit Specifications
Observation: The wash temperature of the high temperature sanitizing warewashing machine is not meeting the manufacturer's specifications. The minimum temperature was 160F while the actual temperature was 150F.
Correction: The temperature of the wash solution in spray type warewashers that use hot water to sanitize may not be less than: 1) 165°F for a stationary rack, single temperature machine, 2) 150°F for a stationary rack, dual temperature machine, 3) 160°F for a single tank, conveyor, dual temperature machine, or 4) 150°Ffor a multitank, conveyor, multitemperature machine.
- Equip/Utensils/Linens/Single-Service/Original Package (corrected on site) (repeated violation)
Observation: Coffee filters were observed stored unprotected at the coffee 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.
- Floor , Wall & Ceiling / Design (corrected on site)
Observation: The cardboard liners on the floors located at the kitchen does not meet the standard of: 1. smooth, durable and easily cleanable. 2. closely woven and easily cleanable carpet. 3.
Correction: Wall, floor, and ceiling surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, and toilet rooms.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed that inadequate lighting was provided in the food preparation areas. 2 burnt lights under the hood.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the ceiling tile metal frames are rusted and is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/23/2013 | Routine | |
- 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.
- Cook-Chill & Sous Vide without Variance/Written Records and Operational Procedures
Observation: For the past 2 weeks the establishment is using ROP to keep foods.
Correction: Stop the procedure(ROP). There is no variance and written procedure present.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
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.
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02/15/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Indigo Landing Restaurant, 1 Marina Dr, Alexandria, VA 22314 »