A RISK FACTOR inspection of your establishment was conducted today. Thank you for accompanying me during this visit as your participation allows me to assess processes at your facility that may require further clarification.
NOTE: At this inspection further time was taken to discuss cross-contamination with the staff and certified food manager. Also discussed keeping all items in the walk in refrigerator 6 inches above the ground.
QUESTIONS: Please call 703-246-2444
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: OBSERVED RAW CHICKEN AND RAW BEEF STORED ON THE SAME SHELF IN THE 2 DR GLASS FRONT REFRIGERATOR.
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). DISCUSSED WITH OWNER WHO ALONG WITH STAFF REMOVED ALL THE BEEF AND ARRANGED IT ON THE SHELF ABOVE THE CHICKEN.
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12/10/2015 | Risk Factor | |
A ROUTINE INSPECTION of your facility was conducted today. Thank you for accompanying me during the inspection as your participation allows me to assess processes at your facility that may require further clarification.
NOTE: At this inspection further time was taken to discuss the following with the owner and the Certified Food Manager 1) Employee Health Policy guidelines and its regular review with staff 2) Cross Contamination of raw food 3) Parasite Destruction letter as supplier for seafood has changed from time last parasite destruction letter was received.
QUESTIONS: Call 703-246-2444
- 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:OBSERVED CONTAINER OF RAW CHICKEN ON SAME SHELF AS RAW BEEF AND OVER RAW BEEF AND RAW SHRIMP IN THE BEVERAGE AIR 1 DR UPRIGHT REFRIGERATOR
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). DISCUSSED THE PUBLIC HEALTH REASONS TO AVOID CROSS CONTAMINATION WITH THE CFM , CFM ARRANGED THE FOODS IN CORRECT MANNER.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance:OBSERVED SQUEEZE BOTTLES IN THE KITCHEN AREA THAT CONTAINED OIL/VINEGAR/LEMON JUICE BUT WERE NOT LABELED AND COULD NOT BE EASILY IDENTIFIED.
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled. DISCUSSED WITH CFM AND OWNER, SQUEEZE BOTTLES TO BE LABELED.
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: OBSERVED KNIVES, SPOONS AND OTHER UTENSILS IN STANDING WATER ON THE PREP TABLE OPPOSITE THE GREEN WORLD 2 DR UPRIGHT REFRIGERATOR.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. DISCUSSED WITH CFM WHO DISCARDED THE WATER.
- Fish Served Raw RTE / Records Creation & Retention of Freezing For Parasite Destruction
Observation: No parasite destruction letter for 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: FACILITY SEAFOOD SUPPLIER HAS CHANGED BUT NO PARASITE DESTRUCTION LETTER FROM NEW SUPPLIER IS CURRENTLY AVAILABLE FOR REVIEW BY THE HEALTH DEPARTMENT. PROVIDE LETTER FOR SALMON.
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. OWNER HAS BEEN ASKED TO PROVIDE LETTER BY EMAIL OR FAX WITHIN 30 DAYS. FAILURE TO SUPPLY LETTER COULD RESULT IN HEALTH DEPARTMENT ASKING YOU TO REFRAIN FROM SELLING THESE FISH IN A RAW OR UNDERCOOKED FORM TO THE PUBLIC.
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours (corrected on site)
Observation: The (cavity, door seal) of the microwave oven is observed soiled.OBSERVED THE INTERIOR CAVITY AND THE DOORS OF THE AMANA MICROWAVE HAD VISIBLE DIRT AND OTHER FOOD SEDIMENTS
Correction: The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. DISCUSSED WITH OWNER THAT THE MICROWAVE NEEDS TO BE CLEANED ON A REGULAR BASIS.
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06/25/2015 | 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.
In addition to the following violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
4-501.11(a) Observed the Beverage Air 3 door prep refrigerator not able to hold PHF/TCS food at 41F or below. Do not store PHF/TCS food in/on the Beverage Air 3 door prep refrigerator until it is repaired and capable of holding PHF/TCS at 41F or below. CORRECTED DURING INSPECTION
The gyro meat should be cooked continuously while on the spit to 155F. If this can not be achieved within a 4 hour period for the entire gyro, then the meat should be cut into strips and hot held at 135F in a steam well or cooled to 70F within 2 hours of reaching 135F and then reach 41F or less within a total of 6 hours.
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: 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 hummus at 48F, feta at 48F, tzatziki at 50F,cooked artichokes at 49F, bruschetta at 48F in the Beverage Air 3 door prep refrigerator
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.ALL DISCARDED
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked:Sliced turkey,hummus, tzatziki
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.HUMMUS AND TZATZIKI DISCARDED, TURKEY DATEMARKED
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12/11/2014 | Risk Factor | |
The purpose of this visit was to respond to a complaint. Complainant alleged ate egg based soup (lemon soup).
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item was observed cold holding at improper temperature: Lemon soup (preparation datemarked 1/26/14) 46F.
Correction: PHF (potentially hazardous food) should be held with cold holding temp of 41For below. PIC DISCARDED LEMON SOUP.
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01/28/2014 | Complaint | |
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: observed knives and serving spoons stored in container of room temperature standing water.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. PIC REMOVED WATER FROM CONTAINER HOLDING FOOD UNTENSILS.
- Food Storage / Preventing Contamination (corrected on site) (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Observed onions and potatoes on floor.
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. CFM REMOVED FOOD ITEMS OFF FLOOR OF WALK IN COOLER AND RELOCATED TO BOTTOM SHELF.
- Critical: Reheating for Hot Holding Rapidly Within 2 Hours (corrected on site)
Observation: The following food item(s) was not reheated for hot holding within a sufficient time of 2 hours or less: gyro lamb
Correction: Reheating food for hot holding shall be done rapidly, within 2 hours to prevent growth of pathogens. CFM ADJUSTED GYRO TEMP CONTROL TO INCREASE TEMPERATURE TO ACHIEVE GYRO MEAT TEMP TO 165F. EHS EXPLAINED PROPER REHEATING METHODS TO CFM.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: observed improper spinach dip datemarked with preparation date 1/27/14 at temperature of 45F. Spinach dip stored in storage bin greater than 6in high.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cheddar cheese 50F, salsa 45F
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. CFM RELOCATED PHF TO BEV AIR REFRIGERATOR UPRIGHT TO MAINTAIN AT 41F.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: marinara (preparation datemarked at 1/18/14) - Walk-in refrigerator unit
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the Silver King prep top unit 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.
- Food Temp Meas Device, Calibrated
Observation: The food temperature measuring device was found out of calibration in the range of use. Observed facility's thermometer to be 8 degrees F above 32 in ice and water.
Correction: Food thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32°F or calibrated in a pot of boiling water at 212°F.
- Dressing Rooms and Lockers to be Kept Orderly
Observation: Observed employee clothing and other possessions stored in areas that may contaminate food, food-contact surfaces of equipment, single-service items, or single-use items.
Correction: Instruct employees to use the designated lockers and clothes hooks to prevent contamination of food, food equipment and utensils, and preparation surfaces.
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01/28/2014 | Routine | |
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance:Spray bottle and two squirt bottles of liquid - LABELED OIL
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor.Olives and lettuce in the walk in
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.
- 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:Pizza sauce at 59F, shredded mozzarella at 66F on the 2 door pizza prep top - DISCARDED
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.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure:eggs on the brunch menu
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Sanitizer Test Kit Required
Observation: There is no color comparison chart for the chlorine test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a complete chlorine 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:2 door prep refrigerator pizza
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.
- Equipment / Good Repair / Operation
Observation: The Beverage Air freezer is not maintaining an interior temperature of 32F or less.
Correction: Have the Beverage Air freezer repair and working properly so it is able to maintain the temperature of food at or below 32F.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit is damaged:walk in
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:Exterior of the microwave adjacent to the slicer, under the slicer, under the cutting board adjacent to the Silver King cold holding well, interior of the Turbo Air 2 glass door refrigerator
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins and enclosed components of equipment are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Single-Service & Single-Use, Displayed & Dispensed / Prevent Contamination (corrected on site)
Observation: Uncovered straws were dispensed with the server's bare hands. The lip-contact surface is touched when serving without a barrier covering the straw.DISCUSSED WITH THE PERSON IN CHARGE THE USE OF NAPKINS TO DISPENSE THE STRAWS IN DRINKS
Correction: Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor around the ice machine, under the dish machine, at the cookline, the walls behind the Beverage Air 3 door prep refrigerator, shelving above the slicer are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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09/03/2013 | Routine | |
The purpose of this visit was to verify the walk in refrigerator was holding the potentially hazardous food at 41F or below, the dish machine at the bar was wash, rinsing and sanitizing food contact surfaces and the consumer advisory was complete for all menus. All items were corrected with the exception of the consumer advisory on the brunch menu, it is missing the disclosure. When the menu is reprinted please include the disclosure.
No violation noted during this evaluation. | 03/12/2013 | Follow-up | |
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.
In addition to the following violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
4-501.11(a) Observed the pizza 2 door prep refrigerator was not holding potentially hazardous food (PHF) at 41F or less. Do not use the refrigerator to hold PHF until it is repaired.
4-302.14 Observed no quaternary ammonia test strips present. Obtain quaternary ammonia test strips
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: Spinach/artichoke dip cooling for approximately 12 hours in the walk in was observed at 47°F.DISCARDED
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria.
- 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:Observed tomato sauce at 45F, shredded mozzarella/cheddar cheese at 51-53F, cooked sausage at 50-51F on the pizza 2 door prep top - DISCARDED
Correction: sliced tomatoes at 46F, cooked spaghetti at 45F on the Silver King prep top - PUT IN THE WALK IN
- 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:Spaghetti carbonara - dinner menu missing an asterisk
Correction: benedict with black forest ham, kalypso benedict, benedict with spinach and bacon - brunch menu missing asterisks and the disclosure
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the low temperature, chemical sanitizing 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.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch:Slicer, knives on a magnetic knife board, peeler
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- 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:Beer pitchers
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at each handwashing sink - bar handsink
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink - kitchen handsink adjacent to the slicer, bar handsink
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Handwashing Signage at Handwashing Facilities Required (repeated violation)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests.Hot Shot pest strips (2) - DISCARDED
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination.
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03/05/2013 | Risk Factor | |
| No violation noted during this evaluation. | 12/07/2012 | Complaint | |
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