The purpose of today's visit is to conduct a risk factor assessment inspection.
No violation noted during this evaluation. | 11/12/2015 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
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06/09/2015 | Routine | |
Facility no longer serves sushi. Only partially cooked fish is farm raised pellet fed smoked salmon.
Sanitizer for 3-Compartment Sink and Wiping Towel Buckets: Chlorine > 50 ppm.
One of two hand washing sinks is still in need of repair due to difficulty finding a spare part for the faucet assembly
No violation noted during this evaluation. | 10/28/2014 | Risk Factor | |
A PARASITE DESTRUCTION LETTER HAS BEEN RECEIVED.
- Critical: Food Condition / Safe, Unadulterated, and Honestly Presented
Observation: The following food items were observed to incorrectly presented: FISH LABELED "trout/steelhead" BUT PRESENTED AS "salmon" MUST BE PRESENTED ONLY AS "trout/steelhead." FISH LABELED "tilapia" BUT PRESENTED AS "red snapper" MUST BE PRESENTED ONLY AS "tilapia." THE ESTABLISHMENT ALSO HAS FISH LABELED TUNA IN STOCK, WHICH MAY BE PRESENTED AS TUNA. THE ESTABLISHMENT HAS NO FISH LABELED RED SNAPPER IN STOCK. PERSON-IN-CHARGE AGREED TO CHANGE MENU BOARDS BEFORE OPENING MONDAY, MAY 12, 2014 (ESTABLISHMENT WILL BE CLOSED FOR WEEKEND MAY 10 AND MAY 11).
Correction: ALL food shall be safe, unadulterated and honestly presented as specified under 3-601.12.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: ITEMS IN SALAD BAR BUFFET COLD HOLDING UNIT, AT 2.5 HOURS: sliced chicken breast 56F, sliced tomato 50F, hard boiled egg shelled and cut in half including yolk at 45F, tomato/broccoli/pasta salad 54F.
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. CREATED 4 HOUR TIME AS A PUBLIC HEALTH COTROL (TPHC) AGREEMENT FOR ALL SALAD BAR BUFFET FOODS. DISCUSSED WITH PERSON IN CHARGE.
- 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: at salad bar: sliced chicken breast at 56F, sliced tomato at 50F, hard boiled egg shelled and cut in half including yolk at 45F, tomato/broccoli/pasta salad at 54F.
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. TIME AS A PUBLIC HEALTH CONTROL (TPHC) 4 HOUR AGREEMENT WAS CREATED. DISCUSSED WITH PERSON-IN-CHARGE. REMAINING FOODS WERE DISCARDED.
- 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: PENN WALK-IN COOLER AT 52F INTERNAL AMBIENT AIR TEMPERATURE.
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. NO TCSFS/PHFS WERE STORED IN THIS COOLER, AND A TECHNICIAN WAS PRESENT AND WORKING ON IT.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the HANDSINK BEHIND THE FRONT SERVICE LINE HAS NO SPOUT AND IS NOT USABLE (THERE IS ANOTHER HANDSINK AVAILABLE) is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. A TECHNICIAN WAS PRESENT
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05/09/2014 | Follow-up | |
ALL VIOLATIONS NOTED ABOVE IN THE "OBSERVATIONS AND CORRECTIVE ACTIONS" SECTION MUST BE CORRECTED BEFORE THE FOLLOW-UP INSPECTION OF 09-MAY-2014. FAILURE TO MAKE THESE CORRECTIONS MAY LEAD TO FURTHER ENFORCEMENT ACTION, WHICH MAY INCLUDE SUSPENSION OR REVOCATION OF FOOD ESTABLISHMENT PERMIT.
SECTION 12-3-402.11(A) ABOVE: PROVIDE PARASITE DESTRUCTION DOCUMENTATION FROM PROVIDER FOR ALL FISH SERVED RAW OR UNDERCOOKED. EHS/INSPECTOR PROVIDED GUIDANCE DOCUMENT.
FISH MUST BE ADVERTISED AND SOLD AS MARKED ON THE PACKAGE IN WHICH THEY ARE RECEIVED
- 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: tuna, salmon (package labeled "trout/steelhead," and red snapper (package labeled "tilapia").
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. These fish are supplied by Nishimoto trading Co. Ltd. (New Jersey) and shipped from Elkridge, MD. PROVIDE LETTER INDICATING PROPER PARASITE DESTRUCTION HAS BEEN PERFORMED ON ALL FISH SERVED RAW OR PARTIALLY COOKED.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items was observed cold holding at improper temperatures using a calibrated food temperature measuring device: COOKED SLICED CHICKEN BREAST IN SALAD BAR COLD BUFFET, AT 48F, NOT PRE-COOLED.
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. CHICKEN WAS REMOVED FOR PRE-COOLING IN A REFRIGERATION UNIT.
- Food Contact Surface/Smooth, Easily Cleanable (repeated violation)
Observation: Food contact surfaces of equipment and utensils are not finished to have a smooth, cleanable surface. OBSERVED CARDBOARD USED FOR SHELF LINER IN PENN WALK-IN COOLER AND IN TRUE 2-DOOR FREEZER.
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 finished to have a smooth, easily cleanable surface. REMOVE CARDBOARD.
- 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: PENN WALK-IN COOLER.
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. REPAIR WALK-IN COOLER.
- Physical Facilities Good Repair
Observation: Observed that the HANDSINK BEHIND THE FRONT SERVICE LINE HAS NO SPOUT AND IS NOT USABLE (THERE IS ANOTHER HANDSINK AVAILABLE) is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. INTALL A NEW SPOUT ON THE HANDSINK.
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05/02/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor evaluation
No violation noted during this evaluation. | 11/20/2013 | Risk Factor | |
The purpose of this visit is to perform a routine inspection
- Food Contact Surface/Smooth, Easily Cleanable
Observation: The food-contact surfaces of the following equipment and/or utensils are not finished to have a smooth, cleanable surface: Observation: cardboard used as shelf liner in Penn walk-In cooler, and cardboard used to balance slicing machine.
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 finished to have a smooth, easily cleanable surface. CORRECTIVE ACTION: Remove and do not use cardboard for shelf liners or where it may come into contact with food. Cardbaord is absorbent and cannot be cleaned effectively.
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06/13/2013 | Routine | |
Restaurant representatives - add corrected or new information about Jj Gourmet Deli, 1953 Gallows Rd, Vienna, VA 22182 »