The purpose of this visit was to conduct a routine inspection. Please inform employees of the new EHP and keep up the good work!
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: shrimp and eggs were improperly stored under turkey burgers and steak in the refrigerated drawer. The food items were relocated during the inspection.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- 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 cakes in the reach-in refrigerator. The crab cakes were relocated to the walk-in refrigerator.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: ribs (walk-in refrigerator). The ribs were date marked during the inspection.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 8/25/15 they shall be date marked with a "use by" date not exceeding 8/31/15.
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08/26/2015 | Routine | |
Good Job!
No violation noted during this evaluation. | 05/28/2015 | Risk Factor | |
This visit was made to conduct a training inspection. The following risk factors/ public health intervention violations were observed:
Poor personal hygiene
Cross Contamination of raw animal products and ready-to-eat foods
Improper Holding Temperature
No violation noted during this evaluation. | 02/05/2015 | Training | |
Provide an Action Plan for corrective action for shell fish tags in 10 days.
- Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied
Observation: Tags missing from the molluscan shellfish containers in the walk-in refrigerator.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
- Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied
Observation: Inadequate record keeping system of molluscan shellfish tags. Tags must be kept in chronological order for 90 days.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold
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: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Raw fish was improperly stored cooked pasta in the reach-in prep cooler. The pasta was relocated during the inspection.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- 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: lobster bisque cooked 10/30/14 held at 46°F. The soup was discarded.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and 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: 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: mashed potatoes were 133°F. Mashed potatoes were reheated to 165°F during the inspection.
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: lettuce in an ice bath was 59°F. The lettuce was discarded during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
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10/31/2014 | Risk Factor | |
I observed that the open sandwich unit was not maintaining TCFs at
41°F or below.
Have the unit serviced and use a sufficient amount of ice to keep TCFs at
41°F or below
.
The temperature of the cold water at the prep sink was 89°F. Please use ice when use wash lettuce or defrost TCFs
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the reach-in refrigeration unit. The mussel were improperly stored above cooked pasta in the reach-in refrigerator. The mussels were relocated during the inspection.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: in the ice cream freezer. The ice creams were covered during the inspection.
Correction: Foods shall remain covered at all times.
- 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: salad dressing (WIC), salad dressing (make table), salsa, diced tomatoes, sour cream, cole slaw and soft cheese with sliced tomato (open prep cooler). Foods were discarded during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Consumer Advisory, Reminder Provided
Observation: The raw and/or undercooked foods that are provided on the bar menu do not have a reminder statement. Correct in 10 days.
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".
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07/31/2014 | Risk Factor | |
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: The prep ooler directly across from cooking equipment is not maintaining temperature ontrol foods at the required temperature of 41°F or below. Repair the refrigeration unit immediately.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
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05/02/2014 | Follow-up | |
- 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. Employee's open drinking located in the coking area was discarded during the inspection.
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.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: beef was improperly stored above seafood in the walk-in freezer. The seafood was relocated above the beef during the inspection.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: cole slaw, goat cheese, shredded lettuce, and chicken stock. The cole slaw and goat cheese were moved to a refrigerator and the chicken stock and lettuce were discarded.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration at the mechanical dish machine. The chlorine concentration was less than 50ppm. The Auto-Cholre technician was called and repair the dish machine during the inspection.
Correction: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as follows: (1) 25mg/L with a pH below 10 at 120°F, (2) 50mg/L with a pH below 10 at 100°F or pH below 8.0 at 75°F, or (3) 100mg/L with a pH below 10 at 55°F.
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05/01/2014 | Routine | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were measured at improper temperatures: milk, and steaks (protein walk-in refrigerator). The walk-in refrigerator is running a little high.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is a consumer advisory for the following food item(s) that may not be served raw and/or undercooked: pork on the dinner menu, chili glazed pork tenderloin on the brunch menu, and pork chop and pork tenderloin on the lunch menu.
Correction: Pork dishes on the menus shoulld not be under cooked
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. the protein walk-in refrigerator. The unit was turned down during the inspection.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
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01/31/2014 | Routine | |
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold
Observation: The date on which the last shellstock from the container is sold or served was not recorded on the tag or label ( no sell dates recorded on previous tags)
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
- 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: tuna (provide parasite destruction letter stating what species of tuna is served- if it is exempt letter needs to state that)
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.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 70°F to 41°F within 4 hours: placing prepped sliced tomatoes and shredded/ cut greens direclty on line without first prechilling
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
- Critical: Backflow Prevention, Device / When Required (repeated violation)
Observation: Observed the lack of an approved backflow preventioin device on the water supply system (backflow prevention device or air gap needed on all coffee machines and carbonators- could not verify backflow prevention
Correction: if backflow is internal, obtain statement from supplier stating this).
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10/08/2013 | Routine | |
This visit was made to conduct a routine inspection. Please note the following items:
- Single used gloves must be discarded when damaged, soiled or when interruptions in operations occur.
- When splitting a bag of shellfish make a copy of the tag to keep a tag with each container.
- Employees must wash hands when switching tasks and putting on new gloves.
- Note: No bare hand contact with ready to eat foods allowed (i.e. lemons)
- 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 ( multiple employees seen using gloves while switching from one task to another and not washing hands when putting on new gloves. i.e dishwasher did not wash hands after touching soiled dishware and before touching clean)
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.
- 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.
- 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.(when splitting a bag of shellstock, make a copy of the tag to keep a tag with each container)
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves worn during multi-tasked food preparation.
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: 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. (provide parasite destruction letter stating what species of tuna is served-if it is exempt the letter needs to state that)
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 item(s) were measured at improper temperatures: garlic in oil mix
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- 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: deli slicer.
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
- Kitchenware and Tableware - Preventing Contamination (corrected on site)
Observation: Cleaned and sanitized utensils are dispensed with the lip-contact or food-contact surface exposed (at server station and in kitchen)
Correction: Cleaned and sanitized utensils shall be dispensed so that contamination of food- and lip-contact surfaces is prevented.
- Critical: Backflow Prevention, Device / When Required
Observation: Observed the lack of an approved backflow prevention device on the water supply system (backflow prevention device or air gap needed on all coffee machines and carbonators-i could not verify backflow prevention, if backflow prevention is internal, get statement from supplier)
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by installing an approved backflow prevention device as specified under 5-202.14.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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07/02/2013 | Routine | |
- 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: Brown gravy was observed at 126°F, marinara sauce at 126-130°F and white gravies at 126°F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above. (Reheated to 165°F)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: Items including Burger garnish at 45°F, Crab cakes at 43°F, Cut Tomatoes at 45°F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (Moved)
- Equipment / Food-Contact / Visibly Clean (repeated violation)
Observation: The deli slicer has a small build up of food debris. Ensure that the slicer is washed with detergent and rinsed prior to sanitizing.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
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03/18/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Joe Theismann's Restaurant, 1800 Diagonal Rd, Alexandria, VA 22314 »