Today a routine inspection of your facility was conducted. Thank you for accompanying me during this visit and answering my questions as your participation allows me to clarify processes at your facility that may require further assessment.
NOTE: At this inspection further time was taken to discuss the following with the person in charge 1) Cold holding of potentially hazardous foods at 41 F or below 2) Employee Health Policy guidelines and its review with staff on a regular basis.
Questions: Please call 703-246-2444
- 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: OBSERVED ROAST BEEF AT 45F, COOKED BEEF AT 46F IN THE LOWER SECTION OF THE TRAULSEN 2 DR GLASS FRONT STACKED REFRIGERATOR. AMBIENT IN LOWER SECTION WAS APROXIMATELY 50F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. CFM MOVED THE POTENTIALLY HAZARDOUS FOOD ITEMS TO ANOTHER REFRIGERATOR UNIT. TRAULSEN UNIT TO BE CHECKED AND REPAIRED IN 5 DAYS.
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08/10/2015 | Risk Factor | |
A ROUTINE inspection was conducted at your facility today in conjunction with a complaint investigation. Thank you for accompanying me during this site visit and answering my questions.
NOTE: At this visit further time was taken to discuss with the CFM (Certified Food Manager) the topic of Employee Health Policy. All staff are trained at the time of hiring with follow up training on Employee Health policy and guidelines. Also discussed was availability of Consumer Reminder handouts to customers and eating and drinking in designated areas.
For questions please call 703-246-2444
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating, smoking, or drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection.OBSERVED EMPLOYEE EATING A SANDWICH AND DRINKING FROM OPEN GLASS OF WATER IN THE FRONT PREP AREA.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated. DISCUSSED WITH EMPLOYEE THAT FOOD IS NOT TO BE EATEN IN KITCHEN, WARE WASHING OR STORAGE AREAS AND ONLY IN DESIGNATED AREAS. EMPLOYEE MOVED TO ANOTHER DESIGNATED AREA.
- Cutting Boards / Resurface / Discard (corrected on site)
Observation: The red, green cutting boards along the back prep areas and the white cutting board along the front cookline area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. OBSERVED THAT SEVERAL OF THE CUTTING BOARDS WERE HEAVILY SCORED/SCRATCHED.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. DISCUSSED WITHMANAGER WHO WILL INSPECT AND DISCARD ALL THE SCORED BOARDS.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections of the mop sink faucet piping appear to be leaking and has been covered with a wash cloth.
Correction: A plumbing system shall be maintained in good repair.ASKED MANAGER TO REPAIR THE FAUCET /LEAK AT THE MOP SINK
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01/14/2015 | Routine | |
A complaint investigation was conducted today following complaint received that a patron had fallen sick with vomiting and diarrhea after eating at this facility. Food items noted in the complaint were beet salad, avocado and goat cheese. On site visit EHS discussed Employee Health with CFM and manager and was informed that they have no record of any staff who had been ill and come into work ot who had called in sick in the last month. All staff are required to take on-line training on Employee Health and reportable illnesses during the hiring with regular follow up training. Food temperatures of the items mentioned, beets, goat cheese and the gaucamole were measured using a calibrated thermometer and found to be within range and noted in the Routine Inspection report.. Facility uses Quarternary Ammonium sanitizer and changes the solution on a regular basis. Employees were observed washing hands between tasks and wearing gloves.
Hobart CL54 Dish machine was checked and verified to be working with thermo label. Complaint could not be verified at this inspection.
No violation noted during this evaluation. | 01/13/2015 | Complaint | |
The purpose of this visit was to perform a risk factor assessment.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food handler was observed drinking from an uncovered beverage container while in the kitchen.
Correction: Food employees may drink only from a covered container using a straw.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site) (repeated violation)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: croutons
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods.DISCUSSED THE USE OF UTENSILS OR GLOVES WITH CLEANED HANDS WITH THE CFM
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site) (repeated violation)
Observation: The following food items for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control:Butter
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit.THE ITEMS WERE MARKED WITH THE DISCARD TIME
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12/11/2014 | Risk Factor | |
- Critical: No Bare Hand Contact with RTE Foods (corrected on site) (repeated violation)
Observation: Food employees were observed handling the following ready-to-eat foods using their bare hands:chives, bread
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. DISCARDED
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction (repeated violation)
Observation: The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction:Various types of fish for the fish of the day - mahi mahi, grouper
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. DISCUSSED REMOVING ASTERISK FROM THE FISH OF THE DAY, ONLY FISH THAT HAVE BEEN FROZEN FOR PARASITE DESTRUCTION OR PELLET FED AND KEPT IN NET PENS CAN BE SERVED UNDERCOOKED
- 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:Observed sliced havarti cheese at 45F on the 6 drawer prep top, yellow beets at 45F, red beets at 44F on the pantry prep top, cream at 57F, beets at 60F on the 4 drawer saute prep top, queso dip at 43-44F in the 2 drawer fry prep refrigerator, macaroni and cheese (2) at 43F, 43F in the 1 drawer prep refrigerator, creme brulee at 46F, spinach dip at 54F in the Traulsen glass door refrigerator, crab stick salad at 46F on the 3 door prep top sushi, horseradish sauce at 49F in the cold wells adjacent to the steam wells, half and half at 43F in the 2 door flat top prep refrigerator - bar, half and half at 44F in the 2 door flat top prep refrigerator - bar outside
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. CREAM, BEETS, SPINACH DIP WERE DISCARDED, ALL OTHER FOOD WAS PUT IN A REFRIGERATOR CAPABLE OF COOLING THE TCS TO 41F OR BELOW
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (repeated violation)
Observation: The following food items for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated:Sticky rice, wild rice salad, orzo salad, honey butter, melted butter
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours is used as the public health control : 1) the food shall have an initial temperature of 41°F or less if removed from cold holding temperature or, 2) the food shall have an initial temperature of 135°F or above if removed from hot holding temperature control, 3) the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 4) the food shall be cooked and served, served if ready to eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 5) the food if unmarked or marked to exceed a 4 hour limit shall be discarded.
- Critical: Consumer Advisory, Reminder Provided (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without a reminder statement:tuna poke
Correction: The Consumer Advisory shall include a reminder statement that includes asterisking (*) the animal-derived foods requiring disclosure to a footnote that states one of the following: 1) "Regarding the safety of these items, written information is available upon request", or 2) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness", or 3) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions".
- 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: Traulsen glass door
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.
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06/03/2014 | Routine | |
Today’s inspection was to conduct a Risk Factor Assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
Please email to me within 10 days the parasite destruction information for the salmon, mahi mahi, grouper.
Time as a Public Health Control written for sushi rice, butter.
Additional temperatures:
Sushi 2 door prep refrigerator: 42F
1 door sushi prep refrigerator: 35F
Dairy prep refrigerator: 37F
Thermokool walk in - prep: 41F
Thermokool walk in/walk in freezer - meat/dairy: 34F/below 32
Additional food temperatures:
Prime rib - Wittco: 130F
Queso - 2 drawer fry prep refrigerator: 39F
Spinach dip (cooling 1/2hr) - Traulsen glass door refrigerator: 55F
Creme brulee - Traulsen glass door refrigerator: 41F
Crab cake - 2 drawer prep refrigerator broiler: 38F
Raw grouper - 1 drawer prep refrigerator: 38F
Shrimp - sushi 2 door prep top: 39F
Raw tuna - sushi 2 door prep refrigerator: 39F
Tobbiko - 1 door sushi prep refrigerator: 36F
Half and half - dairy prep refrigerator: 39F
Black beans, mushroom soup (both cooling 1/2hr in an ice bath): 79F, 59F
Spinach dip (cooling 1 hr) - Walk in prep: 65F
Shredded monterey jack, hard boiled egg shell removed - walk in prep: 39F, 38F
Half and half, buttermilk, lobster - walk in meat/dairy: 39F, 39F, 39F
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site) (repeated violation)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: deviled egg - DISCARDED
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods.
- 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, grilled fish of the day - grouper, mahi mahi
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: 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:Observed sliced havarti at 43F, sliced cheddar cheese at 49F on the broiler 6 drawer prep top, cooked mushrooms at 45F, butter at 45F in the expo prep refrigerator - ALL FOOD PUT IN THE WALK IN TO COOL TO 41F OR BELOW
Correction: melted butter at the grill at 95F, cooked beets at 54F on the 4 drawer prep top - DISCARDED
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food items for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated:sushi rice - TIME DOCUMENTED
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours is used as the public health control : 1) the food shall have an initial temperature of 41°F or less if removed from cold holding temperature or, 2) the food shall have an initial temperature of 135°F or above if removed from hot holding temperature control, 3) the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 4) the food shall be cooked and served, served if ready to eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 5) the food if unmarked or marked to exceed a 4 hour limit shall be discarded.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the quaternary ammonia solution was measured at 500 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of quaternary ammonia solution at 200ppm. Verify concentration using the appropriate test kit.
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12/16/2013 | Risk Factor | |
- 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.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
- 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) - 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 a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
- 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:Observed goat cheese at 46F, blue cheese at 44F on the 2 door salad prep top
Correction: cook shrimp at 44F on the sushi prep top - PUT IN REFRIGERATION CAPABLE OF MAINTAINING 41F OR BELOW
- Critical: Consumer Advisory, Reminder Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without a reminder statement:Observed asterisk not present on poached eggs on the brunch menu
Correction: The Consumer Advisory shall include a reminder statement that includes asterisking (*) the animal-derived foods requiring disclosure to a footnote that states one of the following: 1) "Regarding the safety of these items, written information is available upon request", or 2) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness", or 3) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions".
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the low temperature, chemical sanitizing outside bar warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine.
- Cutting Boards / Resurface / Discard
Observation: The individual cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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06/21/2013 | Routine | |
Restaurant representatives - add corrected or new information about Jackson's Mighty Fine Food & Lucky Lounge, 11927 Democracy Drive, Reston, VA 20190 »