This was a routine inspection. No violations were found. Food contact surfaces were noted to be visibly cleaned. The facility as a whole was observed to be very cleaned. The concentration of the chlorine sanitizer at the 3-compartment sink was checked and tested and was noted to be within acceptable .limit of 50 ppm.
No visible signs of pest presence on premises were noted during the inspection.
No violation noted during this evaluation. | 03/28/2016 | Routine | |
This was a risk factor assessment inspection. The inspection focused on critical violations and their corrective actions. No critical violation was found during today's inspection. Food contact surfaces were observed to be visibly cleaned.
No violation noted during this evaluation. | 10/14/2015 | Risk Factor | |
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. (beverage cups removed)
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor inn the walk-in cooler
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.
- Sanitizer Test Kit Required
Observation: The appropriate test kit is not in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QUATERNARY AMMONIUM COMPOUND /QAC test kit. The available test kit is for testing chlorine.
- Light Bulbs / Locations where Shielding is Required
Observation: The ceiling light bulbs in the kitchen 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. Replace the missing light fixture shield.
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05/21/2015 | Routine | |
The purpose of this visit is to conduct a follow-up to check on the letter of parasite destruction/farm raising of smoked salmon, the consumer advisory on the menu for kitfo and smoked salmon and the photo identification cfm card. The manager requested an additional amount of time to obtain the above items. An extension of 25 days is granted to allow the the manager to comply. Thank you.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier (repeated violation)
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 or email a copy of this letter to my attention at the health department within 10 business days. In addition, keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
- 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: Kitfo and smoked salmon
Correction: A sample consumer advisory was provided. Within 10 business days, update the menu to include the proper, full consumer advisory for smoked salmon and kitfo. Fax or email a copy of the updated menu to my attention at the health department. 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.
- Certified Food Manager/Certificate Process (repeated violation)
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: Obtain the photo identification CFM card from ORS Interactive, Inc within 10 business days and fax a copy to my attention at the health department. 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) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
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12/12/2014 | Follow-up | |
The purpose of this visit is to conduct a risk factor assessment. The facility has newly opened so several food processes were not observed in the facility as they have not begun yet. The EHS provided training and left handouts regarding handwashing, cooling foods, mimimum cook temperatures, cooling methods, thermometer calibration, food storage chart and hot/cold holding temperature guidelines. You may use these guides to train employees to properly conduct food processes.
IMPORTANT: Please remember to obtain the following within 10 business days and email or fax to my attention (I have provided you with my business card which contains my email and fax number):
1. Photo identification Certified Food Manager Card (see ORS, interactive information sheet)
2. Letter of parasite destruction for the smoked salmon on the menu.
3. Updated consumer advisory on the menu for Kitfo and smoked salmon.
Thank you. If you have any questions, please call the health department.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw beef food holding in a manner that may cause cross contamination of ready-to-eat food such as cooked rice, stew, cooked tomatoes, all stored in the walk in refrigerator.
Correction: Training and a storage chart was provided to the manager during inspection. Manager rearranged foods to prevent cross contamination during inspection. Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- 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 or email a copy of this letter to my attention at the health department within 10 business days. In addition, keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
- 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 item(s) that may be served raw and/or undercooked: Kitfo and smoked salmon
Correction: A sample consumer advisory was provided. Within 10 business days, update the menu to include the proper, full consumer advisory for smoked salmon and kitfo. Fax or email a copy of the updated menu to my attention at the health department. 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.
- 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: Obtain the photo identification CFM card from ORS Interactive, Inc within 10 business days and fax a copy to my attention at the health department. 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) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the coffee bar being used to hold utensils.
Correction: EHS made a suggestion that a bus tub be used instead to stack dirty cups and then take the cups to the dishwashing area. Manager agreed that that would be an easy solution. Utensils were removed from the handsink. Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at the back handwashing sink.
Correction: Soap was placed at the back handsink. Employees washed hands properly during inspection after soap was placed at the back handsink. Provide hand soap at each hand sink to allow employees to properly wash their hands.
- 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 the coffee bar handsink which is used by employees.
Correction: A sign was provided to the manager. Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
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11/25/2014 | Risk Factor | |
PREOPERATIONAL FINAL INSPECTION
*Items listed on inspection report dated 09-15-14 have been corrected. We thank you.
*Approval for a Health Department Permit is hereby granted. This inspection report shall serve as your permit until official permit is delivered t you. No equipment changes/replacements/additions are allowed without approval by Health Department.
No violation noted during this evaluation. | 09/16/2014 | Pre-Opening | |
PREOPERATIONAL FINAL INSPECTION
1. Water heating equipment is undersized and is not the one on approved plans. The installed water heater has only a total of 9 k.w that generates only 45.9 gallons per hour of 120 f degrees water at 80 F degrees rise. The health department requires a recovery rate of at least 60 gallons per hour of 120 f degrees water at 80 f degrees rise. Therefore, water heating equipment has to have an input of at least 12 k.w. The stamp on the Health Department approved plans states that the minimum recovery rate requirement shall be at least 60 gallons per hour of 120 F degrees water at 80 F degrees rise.
2. Soap and paper towel dispensers have not been installed at the bar hand washing sink.
3. Smooth and washable ceiling tiles have not been installed at the rest room.
*Owner shall correct the above listed items and schedule for a final follow up Health Department inspection.
No violation noted during this evaluation. | 09/15/2014 | Pre-Opening | |
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