- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Inadequate record keeping system for molluscan shellfish when removed from their tagged or labeled container. Observed frozen, uncooked clam and mussells in freezer. No tags available.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. Also, the tags should be retained for 90 days from the date last sold. Please write the dates on the tag. Note: The employees separated the mussels and clams from the bags and the owner will take the shellfish home. These will not be served to the customers.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Observed soup cooling in big bus pan without ice or cooling wand
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: Cooked pork 97F, cooked chicken and beef at 93F and 94F on grill.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. Note: Put all items inside the refrigerator for cooling.
- 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: pico de gayo 45F--3DR prep top. (put inside the refrigerator) sliced cheese 45F--3DR prep refg. Horchata 54F and portioned salsa 48F-1DR display refg. (Move to 2DR display refg) Salsa 44F and pork &cheese mix 45F--Everest 2DR UR refg.
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. Note: See notes in parenthesis above. Do not block the fan when stockinig the refrigerator to make ensure proper air circulation inside the refrigerator. Also, do not leave potentiall hazardous foods out at room temperature.
- Critical: Food Contact Surface / Safe Construction Materials
Observation: Food contact surfaces of equipment and utensils are not safe. Observed ice scoop without handle in ice and another ice scoop was cracked.
Correction: Materials that are used in the construction of utensils and food contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be safe. Note: Please bring new ice scoops OR use big spoons with handle.
- Temp Meas Devices for Ambient Air Location (corrected on site) (repeated violation)
Observation: The temperature measuring device in the following mechanically refrigerated unit was not properly located in the warmest part of the unit: all refrigerators.
Correction: In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit.
- 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: 1DR display refrigerator at 51F.
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.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Utensils being washed at the 3-vat sink were not being immersed in sanitizer. No sanitizer in the sink.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. Note: Prepared the sanitizing solution.
- Toilet Rooms, Enclosed / Self-Closing Door
Observation: Women and Men's 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.
|
03/09/2016 | Routine | |
The purpose of today's visit is to conduct a follow-up inspection to assess cold holding capability of the 3DR prep refrigerator.
Recommend to adjust the refrigerator at 36F and monitor the temperatures 3 times a day.
Note: New digital food thermometer, test strip provided by the owner. The sanitizer sink is fixed and in use.
Please fax or email the parasite destruction letter for tilapia by Monday, August 10, 2015.
- 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: Tilapia for ceviche
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. Note: Please get letter from supplier.
|
08/03/2015 | Follow-up | |
| No violation noted during this evaluation. | 07/28/2015 | Complaint | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy." The manager is not aware of EH policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Observed bag of onions stored on the floor in the extended shed.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- 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: Tilapia for ceviche
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. Note: Please get letter from supplier.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Observed food cooling in deep containers completely covered. (soup, beans, taco meat, chorizo).
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Food Temperature Measuring Devices, F Scale, Accurate within 2°F
Observation: The food temperature measuring device located in the following cold or hot hold unit is not accurate in 10°F: when calibrated 2 food thermometers off by 10F
Correction: Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/- 2°F in the intended range of use. Adjust the thermometer or provide new food thermometers.
- Temp Meas Devices for Ambient Air Location (corrected on site)
Observation: The temperature measuring device in the following mechanically refrigerated unit was not properly located in the warmest part of the unit: 3DR prep refg.
Correction: In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit.
- 3-Compartment Warewashing Sink Requirements
Observation: The sanitizer sink is damaged and when filled with water, the water seeps in the rinse sink. 3-vat sink is not functional.
Correction: A sink with at least 3 compartments shall be provided for manually washing, rinsing, and sanitizing equipment and utensils. Note: Within 48 hours fix/caulk/seal the opening between the sinks so you can use the sanitizer sink.
- 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 BLEACH test kit.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Superior 3DR prep refg 44F
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. Note: The temperture kept jumping between 44F and 46F or above even if the refrigerator was not opened for more than 20 minutes. Call a technician to check the refrigerator.
- 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: All utensils washed in the 3-vat sink.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
|
07/28/2015 | Routine | |
| No violation noted during this evaluation. | 07/24/2015 | Complaint | |
Restaurant representatives - add corrected or new information about Ines' Place Restaurant, 10901 Main Street, Fairfax, VA 22030 »