Live roaches were observed around the water heater, the floor around it needs cleaning.
- Cleaning of Plumbing Fixtures (repeated violation)
Observation: One of the kitchen hand sink are clogged and is not working, call maintenance and text me when the hand sink is fixed.
Correction: Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean and maintained and used as specified under section 5-205.11. Handwashing facilities are critical to food protection and must be maintained in operating order at all times so they will be used.
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12/14/2015 | Risk Factor | |
- Equipment Food-Contact Surfaces and Utensils/Cleaning Frequency (Critical) (corrected on site)
Observation: The inside of the ice machine is moldy.
Correction: Equipment food-contact surfaces and utensils shall be cleaned: (1) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry
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08/26/2015 | Risk Factor | |
- Cooling, Cooked Food (corrected on site)
Observation: Pan of ground beef cooked yesterday observed at 57F. Correct by discarding.
Correction: Cooked time/temperature control for safety food shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70ºF)
- RTE, TCS, Date Marking/On-Premises Preparation (corrected on site)
Observation: Several food items prepared and stored for more than 24hrs observed not properly date marked. Corrected by instruction.
Correction: Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat time/temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine
- Equipment/Good Repair and Proper Adjustment
Observation: Microwave door observed in poor repair (protective film coming off).
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Equipment, Food-Contact Surfaces, and Utensils (corrected on site) (repeated violation)
Observation: Utensils observed not clean to sigh and touch. Corrected by cleaning and sanitizing.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Equipment/Nonfood-Contact Surfaces/Cleaning Frequency
Observation: Rack for storing clean pans observed dirty.
The non-food contact surface of the deep fryer observed with an accumulation of filth.
Correction: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests.
- Equipment/Food-Contact/Before Use After Cleaning/Sanitized
Observation: Upstairs bar dish machine observed not sanitizing. Repair called.
Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
- Equipment and Utensils, Air-Drying Required
Observation: Clean pans observed stacked while wet.
Correction: After cleaning and sanitizing, equipment and utensils: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions), before contact with food
- Handwashing Sink/Using/Operation and Maintenance (repeated violation)
Observation: Hand sink by three compartment sink and hand sink at downstairs bar observed being used for purposes other than handwashing (with plates/utensils and food debris, respectively).
Correction: A handwashing sink may not be used for purposes other than handwashing. Sinks used for food preparation and warewashing can become sources of contamination if used as handwashing facilities by employees returning from the toilet or from duties which have contaminated their hands.
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04/27/2015 | Routine | |
- Shellstock, Maintaining Identification (corrected on site)
Observation: The date when the last shellstock from the container was sold or served is not recorded on the tag or label. Corrected by education.
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
- Consumer Advisory/Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens
Observation: No consumer advisory disclosure available on several specialty paper menus available in establishment.
Correction: The permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (B) Disclosure shall include: (1) A description of the animal-derived foods, such as "oysters on the half shell (raw oysters)," "raw-egg Caesar salad," and "hamburgers (can be cooked to order);" or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. (C) Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request
- Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness
Observation: The downstairs bar glass washer was not dispensing sanitizer.
Correction: A chlorine chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at exposure times specified under paragraph 4-703.11(C) shall meet the criteria specified under section 7-204.11 Sanitizers, Criteria, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
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12/18/2014 | Risk Factor | |
- Shellstock, Maintaining Identification (corrected on site)
Observation: The date when the last shellstock from the container was sold or served is not recorded on the tag or label. Corrected by instruction.
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
- Equipment, Food-Contact Surfaces, and Utensils (corrected on site)
Observation: The food-contact equipment surface(s) of the slicer blade assembly is(are) not clean to sight and touch. Machine broken down for cleaning.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency
Observation: Surfaces of the interior of the ice maker, observed with accumulation of mold, are not clean.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
- Critical: Sanitized/Hot Water and Chemical/Methods (corrected on site)
Observation: After being cleaned, equipment food-contact surfaces and utensils are not sanitized in a hot water manual operations by immersion for at least 30 seconds and/or as specified under section 4-501.111. Booster heater was down for service at time of inspection. Corrected by setting sanitizer basin for use after dishes go through ware washing machine.
Correction: After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in hot water manual operations by immersion for at least 30 seconds and as specified under section 4-501.111. The time hot water or chemicals contact utensils or food-contact surfaces must be sufficient to destroy pathogens that may remain on surfaces after cleaning.
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08/25/2014 | Risk Factor | |
The establishment has corrected all the violations. Significant compliance observed since last inspection.
No violation noted during this evaluation. | 05/15/2014 | Follow-up | |
1. The CFM said that all the foods are fully cooked.
2. Do not use wet towels under cutting boards and cardboard boxes as shelf-liners in walk-in refrigerator.
3. Mussel and clam tags were stored together
- Demonstration/Knowledge/Responding Correctly to the Inspector's Questions (corrected on site)
Observation: The person in charge did not demonstrate their knowledge of the required food temperatures and times for the safe cooking of time/temperature control for safety foods including meat, poultry, eggs, and fish.
Correction: (corrected by instructions) - Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include stating the required food temperatures and times for the safe cooking of time/temperature control for safety foods including meat, poultry, eggs, and fish.
- Critical: Hands and Arms/When to Wash (corrected on site)
Observation: A food employee failed to wash his or her hands before donning gloves and changing tasks.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
- Eating, Drinking, or Using Tobacco/Food Contamination Prevention (corrected on site) (repeated violation)
Observation: Employees are eating and drinking in kitchen and food prep areas where contamination of exposed food or clean equipment may occur.
Correction: An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food
- Hair Restraints/Effectiveness (corrected on site)
Observation: Food employees are not wearing effective hair restraints.
Correction: Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food
- Critical: Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination (corrected on site)
Observation: Tray of raw eggs stored over ready-to-eat cheeses and milk in walk-in refrigerator.
Correction: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
- Critical: Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination (corrected on site)
Observation: Toppings and dressings on salad prep station by walk-in refrigerator are not properly covered or wrapped.
Correction: Food shall be protected from cross contamination by storing the food in packages, covered containers, or wrappings. This section does not apply to: (1) Whole, uncut, raw fruits and vegetables and nuts in the shell, that require peeling or hulling before consumption
- In-Use Utensils, Between-Use Storage (corrected on site) (repeated violation)
Observation: Food preparation and dispensing utensils are improperly stored in standing water at 77F.
Correction: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Milk cold holding at the improper temperature of 46F in downstairs bar "True" 2-door counter refrigerator (relocated into WIC). Garlic-in-oil mixture was observed at 68F on kitchen table (discarded).
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Temperature Measuring Devices
Observation: True" 2-dr counter refrigerator by walk-in and to its left and downstairs bar "True" 2-door counter refrigerator w/milk are not 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.
Correction: Cold or hot holding equipment used for potentially hazardous food (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. This section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steamtables, insulated food transport containers, and salad bars. A permanent temperature measuring device is required in any unit storing potentially hazardous (time/temperature control for safety) food because of the potential growth of pathogenic microorganisms should the temperature of the unit exceed Code requirements. In order to facilitate routine monitoring of the unit, the device must be clearly visible.
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean
Observation: The nonfood-contact surface of the deep fryers is not kept free of an accumulation of dust, dirt, food residue, and/or other debris.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
- Equipment, Food-Contact Surfaces, and Utensils (corrected on site)
Observation: The food-contact surface of slicer blade is not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site) (repeated violation)
Observation: The upstairs bar hand sink is being used as a dump station.
Correction: The handwashing facility identified above is to be used for washing hands only.
- Handwashing Cleanser, Availability
Observation: A supply of hand cleaning liquid, powder, or bar soap is not provided at both upstairs and downstairs handwashing sinks.
Correction: Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
- Hand Drying Provision
Observation: Both upstairs and downstairs bar handwashing sinks are not provided with individual, disposable towels
Correction: a continuous towel system that supplies the user with a clean towel
- Handwashing Signage (corrected on site) (repeated violation)
Observation: No handwashing sign on upstairs bar hand sink.
Correction: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
- Cleaning of Plumbing Fixtures
Observation: Both upstairs and downstairs bar hand sinks, also used for dumping are in need of cleaning.
Correction: Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean and maintained and used as specified under section 5-205.11. Handwashing facilities are critical to food protection and must be maintained in operating order at all times so they will be used.
- Critical: Poisonous or Toxic Materials/Separation/Spacing or Partitioning (corrected on site)
Observation: Windex stored next to food at upstairs bar
Correction: degreaser and other chemicals stored over cooking oil on dry storage shelf. Propane burners stored over uncovered salad dressings and toppings.
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04/15/2014 | Routine | |
Hot water pressure was observed to drop significantly during operation of main ware washing machine. CFM is going to communicate with building operations management to determine cause and rectify.
- Eating, Drinking, or Using Tobacco/Food Contamination Prevention (corrected on site)
Observation: An open beverage container and/or a closed beverage container not handled to prevent contamination of a food employee's hands, the container, exposed food, and/or clean equipment was observed.
Correction: A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands
- RTE, PHF(TCS), Date Marking/Commercially Processed Food
Observation: Remaining portions of cheeses, in walk in, prepared and packaged by a food processing plant opened and held for more than 24 hours was not clearly marked at the time the original container was opened in the food establishment to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combination specified in paragraph (A) of this section and: (1) The day the original container is opened in the food establishment shall be counted as Day 1
- Handwashing Sink/Using/Operation and Maintenance (corrected on site) (repeated violation)
Observation: The handwashing sinks in kitchen are used for purposes other than handwashing. Line hand wash sink observed with food debris in basin. Hand washing sink adjacant to ware washing area observed with utensils in basin.
Correction: A handwashing sink may not be used for purposes other than handwashing. Sinks used for food preparation and warewashing can become sources of contamination if used as handwashing facilities by employees returning from the toilet or from duties which have contaminated their hands.
- Handwashing Signage
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees and/or is not clearly visible to food employees. No hand wash sign at upstairs bar hand sink.
Correction: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
- Poisonous or Toxic Materials/Common Name/Working Containers
Observation: Working containers used for storing poisonous or toxic materials are not clearly and/or individually identified with the common name of the material.
Correction: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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12/11/2013 | Risk Factor | |
- Critical: Safe, Unadulterated, and Honestly Presented/Condition (corrected on site)
Observation: Moldy strawberries are not safe, unadulterated, and/or honestly presented.
Correction: Food shall be safe, unadulterated, and, as specified under section 3-601.12, honestly presented.
- In-Use Utensils, Between-Use Storage (corrected on site)
Observation: Food preparation and dispensing utensils are improperly stored dirty standing water at room temperature.
Correction: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container
- Food Preparation/Protection From Environmental Sources
Observation: Unpackaged food is not protected from environmental sources of contamination during preparation. Cadilac tinta, Cadilac blanca, La tasca and Cherry blossoms are not covered at downstair bar.
Correction: During preparation, unpackaged food shall be protected from environmental sources of contamination. Food preparation activities may expose food to an environment that may lead to the food's contamination. Just as food must be protected during storage, it must also be protected during preparation. Sources of environmental contamination may include splash from cleaning operations, drips from overhead air conditioning vents, or air from an uncontrolled atmosphere such as may be encountered when preparing food in a building that is not constructed according to Food Code requirements.
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site) (repeated violation)
Observation: Chicken cold holding at the improper temperature of 52F in cook's line 3-dr prep refrigerator.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Cutting Surfaces
Observation: The surfaces of the cutting boards are no longer effectively cleaned and sanitized.
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. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces.
- Warewashing Machine, Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine at both bars are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Critical: Equipment, Food-Contact Surfaces, and Utensils (Critical) (corrected on site)
Observation: The food-contact surface of slicer blade and knives is not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Critical: Sanitized/Hot Water and Chemical/Methods
Observation: Bar dish machines are not sanitizing.
Correction: After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in chemical manual or mechanical operations, including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified under section 4-501.114 by providing: (1) An exposure time of at least 10 seconds for a chlorine solution specified under paragraph 4-501.114(A), (2) An exposure time of at least 7 seconds for a chlorine solution of 50 mg/L that has a pH of 10 or less and a temperature of at least 38°C (100°F) or a pH of 8 or less and a temperature of at least 24°C (75°F), (3) An exposure time of at least 30 seconds for other chemical sanitizing solutions, or (4) An exposure time used in relationship with a combination of temperature, concentration, and pH that, when evaluated for efficacy, yields sanitization as defined in Subparagraph 1-201.10(B). Efficacious sanitization depends on warewashing being conducted within certain parameters. Time is a parameter applicable to both chemical and hot water sanitization. The time hot water or chemicals contact utensils or food-contact surfaces must be sufficient to destroy pathogens that may remain on surfaces after cleaning. Other parameters, such as rinse pressure, temperature, and chemical concentration are used in combination with time to achieve sanitization.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: The handwashing station at the bar is being used to clean equipment and utensils.
Correction: The handwashing facility identified above is to be used for washing hands only.
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03/07/2013 | Routine | |
Restaurant representatives - add corrected or new information about La Tasca Spanish Tapas Bar & Restaurant, 2900 Wilson Blvd Ste 103, Arlington, VA 22201 »