The purpose of this visit was to perform a routine inspection.
Cooling information in Spanish was given to the CFM.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: arranging butter pats on a plate
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.DISCARDED
- 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 half and half at 48F, butter at 48F in the Randell 2 door flat top
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.MOVED TO WALK IN TO COOL TO 41F OR BELOW
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: gaskets of the prep refrigerators
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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11/18/2015 | Routine | |
Today’s inspection was to conduct a Risk Factor Assessment.
In addition to the following violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
4-302.14 Observed no quaternary ammonia test strips. Obtain test strips and use them frequently to test the sanitize solution.
4-204.112(b) Observed no thermometers in the Randell 3 door garde manger prep refrigerator, True 2 door flat top prep refrigerator, Randell 3 door flat top prep refrigerator server's, Traulsen 4 drawer fish refrigerator. Obtain thermometers and place them in the refrigerators where they can easily be read.
3-501.15 Observed cooked onions, spaetzle, tomato concasse, mushroom sauce all covered tightly but still cooling. Do not cover cooling foods tightly, leave an opening for the hot air to escape.
Discussed and gave a document, in Spanish, on correct handwashing procedures and when to wash your hands to the CFM.
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: Handwashing / When to wash hands (corrected on site)
Observation: Food employees were noted at the cook line handling raw meats, fish with gloved hands and subsequently without removing, washing hands and putting on new gloves handled cooked fish
Correction: ALL food employees shall wash 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 of foodborne illness.DISCUSSED THIS PRACTICE WHICH WAS NOTED AT THE COOKLINE, ALL COOKS REMOVED GLOVES, WASHED HANDS AND PUT NEW GLOVES ON
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site) (repeated violation)
Observation: Tags missing from the container of mussels.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. FOUND AND PUT WITH THE MUSSELS
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food preparation conducted in a manner that may cause cross contamination of ready-to-eat food as follows:Observed salt being placed onto raw meat twice from an opened container and a different employee using the same opened container of salt to put on cooked french fries
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during preparation from cooked foods, ready-to-eat foods, washed produce, etc. Do NOT prepare raw foods on the same work table as ready to eat foods. DISCUSSED THIS PRACTICE WITH THE CFM, RECOMMENDED DIFFERENT SALT CONTAINERS BE USED FOR RAW MEATS AND READY TO EAT FOODS,
- 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 temperatures using a calibrated food temperature measuring device:Butter at 62F on the 2 drawer/1 door prep top
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. DISCUSSED THAT THIS IS A REPEAT VIOLATION WITH THE CFM. HE STATED THAT THE BUTTER ON THE PREP TOP IS TO BE USED AT LUNCH AND NONE WILL REMAIN. SUGGESTION WAS MADE TO USE TPHC FOR THE BUTTER ON THE PREP TOP
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06/16/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
Please email to me the invoice for the repair of the dishmachine within 5 days.
- 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. DISCUSSED WITH THE PIC TO MAINTAIN THE TAGS WITH THE SHELLSTOCK UNTIL EMPTY AND IF SHELLSTOCK IS SEPARATED AND A PORTION IS PUT IN ANOTHER REFRIGERATOR, WRITE THE INFORMATIION FROM THE SHELLSTOCK TAG ON A LABEL FOR THE SECOND CONTAINER OR MAKE A COPY OF THE TAG FOR THE SECOND CONTAINER
- Critical: Raw Animal Foods Cooked to 145°F (corrected on site)
Observation: The following fish item was not cooked to a sufficient temperature and/or time to eliminate pathogenic bacteria.Observed shrimp cooked to 125F
Correction: Raw animal foods such as eggs, fish, pork, and commercially raised game animals shall be cooked to heat all parts of the food to a minimum internal temperature of 145°F for at least 15 seconds. SHRIMP PUT BACK IN THE BROILER
- 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 butter at 66F on the 2 drawer/1 door prep top, radish sprouts at 47F on the Randell 3 door prep top
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.DISCUSSED WITH THE USE OF TIME WITH PIC FOR THE BUTTER, RADISH SPROUTS PUT IN A REFRIGERATOR TO COOL TO 41F OR BELOW
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment:True 2 door flat top prep refrigerator, Traulse 4 drawer refrigerator, Randell 3 door flat top prep refrigerator
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- 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:plates
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.DISCUSSED WITH THE PIC TO UTILIZE THE 3-VAT TO SANITIZE THE DISHES THAT WERE WASHED IN THE DISHMACHINE
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces.
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05/08/2015 | Routine | |
- 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 observed to be date marked for 8 days and the use by date noted on the containers had expired ( September 10th ): Observed 2 pans of beef cheek in the walk in refrigerator and 1 pan of beef cheek in the True 4 door refrigerator date marked from September 2 to September 10th. Date of inspection was September 11th.
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.MANAGER DISCARDED ALL PANS OF BEEF CHEEK THAT WERE DATE MARKED INCORRECTLY.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (corrected on site)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food items that may be served raw and/or undercooked: OBSERVED THAT THERE WAS NO CONSUMER ADVISORY ON THE LUNCH MENU FOR ITEMS THAT WERE BEING SERVED RAW OR COOKED TO ORDER.
Correction: 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.MANAGER REVISED THE MENU AND WAS ABLE TO PROVIDE ONE COPY OF THE REVISED LUNCH MENU WITH CONSUMER ADVISORY IN PLACE . MANAGER UNDERSTANDS THAT ALL COPIES OF LUNCH MENU NEED TO HAVE CONSUMER ADVISORY PRESENT.
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09/11/2014 | Risk Factor | |
Site visit made as per program manager to verify that facility has posted in public view notice about its drinking water quality as required by the VDH Office of Drinking Water. Verified that the notice has been placed near the bar in view of the public. Facility manager informed that a company has been hired to carry the samples every month for sampling as per requirements and will contact the server.
No violation noted during this evaluation. | 08/26/2014 | Other | |
At today’s visit a complaint inspection was conducted along with a routine inspection . As per owner no employees have been sick or called in sick in last three months. All Employee Health Policy records are in file on premises. Complainant does not remember exact items she ate but identified, lobster and leek soup as possible items and some seafood. Cooking temperatures of these items have been recorded above. Cold holding, Cooking and Hot holding of foods are within range. Complaint could not be verified.
No violation noted during this evaluation. | 02/27/2014 | Complaint | |
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site) (repeated violation)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.OBSERVED THE TAGS HAD NO DATE RECORDING WHEN THE LAST SHELLSTOCK WAS SOLD.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served.SPOKE TO CFM AND CHEF, EMPLOYEES ARE GOING TO BE INSTRUCTED TO RECORD DATE LAST SHELLFISH WAS SERVED FROM BAG.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label:OBSERVED A SQUEEZE BOTTLE OF OLIVE OIL, CONTAINERS OF SUGAR AND OTHER CONDIMENTS ON SHELVES THAT WERE NOT LABELED.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.CFM ASKED STAFF TO LABEL ITEMS , STARTED DURING INSPECTION.
- 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 STORED IN CONTAINERS OF 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. EXPLAINED TO THE CFM THE NEED TO STORE THEM IN RUNNING WATER OR IN A DRY CONTAINER. WATER WAS DISCARDED.
- Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves worn during multi-tasked food preparation.OBSERVED EMPLOYEE WASHING HANDS WITH GLOVES ON.
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. UPON INSTRUCTION BY STAFF THE EMPLOYEE DISCARDED THE GLOVES.
- Single-Service and Single-Use Articles / No Reuse (repeated violation)
Observation: Manufacturer containers were observed reused for the storage of items. OBSERVED COTTAGE CHEESE AND YOGURT CONTAINERS BEING REUSED TO STORE SUGAR AND OTHER CONDIMENTS AS WELL AS FOR STORING GARLIC BUTTER N THE TRAULSEN 4 DRAWER REFRIGERATOR..
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable. CFM HAS BEEN ASKED TO DISCARD ALL MANUFACTURERS CONTAINERS ONCE THEY BECOME EMPTY AND NOT REUSE THEM.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the back kitchen area near the doors was observed being used to fill water jugs by wait staff.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.DISCUSSED WITH CFM AND OWNER , STAFF HAS BEEN INSTRUCTED NOT TO USE SINK FOR ANYTHING OTHER THAN HAND WASHING.
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02/27/2014 | Routine | |
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
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 A WAITER DRINKING FROM A GLASS INSIDE THE KITCHEN 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. CORRECTED: DISCUSSED WITH THE EMPLOYEE THAT THEY MAY ONLY DRINK FROM A COVERED CONTAINER USING A STRAW.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served.
- 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 CALF LIVER STORED IN THE SAME DRAWER ADJACENT TO CONTAINERS OF FISH AND OTHER SEAFOOD.
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). CORRECTED: DISCUSSED WITH CFM WHO REMOVED THE CALF LIVER FROM THE AREA AND STORED IT SEPARATELY.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: OBSERVED ICE SCOOP FOR ICE MACHINE IN THE BACK BEING STORED ON TOP OF THE MACHINE WITH ITS FOOD CONTACT SURFACE FACING DOWN.
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.
- Fish Served Raw RTE / Records Creation & Retention of Freezing For Parasite Destruction
Observation: No records of 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:OBSERVED THAT PARASITE DESTRUCTION LETTER REQUIRED FOR SALMON ( DILL SALMON- TRIO OF NORWEGIAN 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. PARASITE DESTRUCTION LETTER SHOULD BE MAINTAINED ON PREMISES FOR 90 DAYS FOR ANY RAW, UNDERCOOKED SALMON, FLOUNDER, ROCKFISH BEING OFFERED ON THE MENU.
- Single-Service and Single-Use Articles / No Reuse (corrected on site)
Observation: Manufacturer containers were observed reused for the storage of food. OBSERVED RASBERRY YOGURT CONTAINERS BEING USED TO STORE FOOD SUCH AS CALF LIVER IN THE TRAULSEN 8 DRAWER REFRIGERATOR, BUTTER IN THE TRUE 4 DR REFRIGERATOR.
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable. CORRECTED: DISCUSSED WITH CFM THAT MANUFACTURER CONTAINERS CANNOT BE WASHED AND REUSED TO STORE OTHER FOOD ITEMS.
- 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 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. CORRECTED: EHS PROVIDED MANAGER WITH HADN WASH SIGNS.
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07/17/2013 | Routine | |
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