This visit was made to follow up to the routine food safety evaluation conducted on February 16, 2016. The following corrective actions have been taken:
1. The Walk in Refrigerator was repaired and is now maintaining temperatures of at least 41°F or below. Thank you for repairing this unit. Continue to monitor the food temperatures with a thermometer to ensure that the unit is functioning properly.
Please note the following issues:
1. Ensure that the handsinks are used for handwashing only and that they are accessible at all times and not blocked by boxes or other materials
2. Once foods have cooled to 41°F or below, they should be covered to prevent contamination.
*Repeat Observations are Subject to Civil Penalty
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold (repeated violation)
Observation: Observed that 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. Person in Charge to discuss with staff and to begin recording the date that last shellstock was sold.
- Food Storage Containers, Identified with Common Name of Food (repeated violation)
Observation: Observed containers of flour and bread crumbs in unlabeled containers.
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.
- Sanitizer Test Kit Required (repeated violation)
Observation: Observed that there is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: A bleach/quaternary ammonium. iodine test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided. Currently quaternary ammoniums are being used in the sanitizing buckets and chlorine is being used at the bar.
- Equip/Utensil/Linen/Single-Service/Storage Restriction (repeated violation)
Observation: Observed equipment and single use items being stored under the sewer line in a storage room in the basement. .
Correction: Cleaned and sanitized equipment, utensils, laundered linens, and single-service items may not be stored in: 1) locker rooms, 2) toilet rooms, 3) garbage rooms, 4) mechanical rooms, 5) under sewer lines that are not shielded to intercept potential drips, 6) under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed, 7) under open stairwells, or 8) under other sources of contamination. Discussed relocating items to the wire racks in the same room.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located across from the cookline was blocked by numerous boxes.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Boxes were removed from the handsink.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed a frying pan in the handwashing sink next to the walk in refrigerator.
Correction: A handwashing sink may not be used for purposes other than hand washing. Frying pan was removed from the sink.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the Walk in Cooler used for beer and wine is 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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03/01/2016 | Follow-up | |
This visit was made to conduct a routine food safety evaluation. The Person in Charge was very helpful during the visit. The following issues require attention:
1. Time/temperature Control for Safety Foods (TCS foods) must be kept at 41°F or below. The Walk in Refrigerator was not functioning properly and all TCS foods were discarded. Please have this unit repaired and do not store any TCS foods in it until it is serviced and maintaining temperatures of at least 41°F or below. A follow up visit will be conducted in approximately 3 business days.
- For foods on the cookline on ice, ensure that the ice surrounds all sides of the foods to ensure that it is at 41°F or below
2. Time/temperature control for safety foods (TCS) shall be properly cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Cool TCS using the following methods:
a. placing foods in shallow pans
b. separating the food into smaller thinner portions
c. using rapid cooling equipment such as a walk-in cooler
d. keep food uncovered until properly cooled to 41 °F
e. using containers that facilitate heat transfer
3. Please review the Employee Health policy with all staff. The expectation is for all food employees to know the Big 6 illnesses and the reportable symptoms.
*Repeat Observations are Subject to Civil Penalty
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: food workers were unable to correctly identify the symtoms of the Big 6 foodborne illnesses.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, Salmonella, E. coli, or Shigella)
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold
Observation: Observed that 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. Person in Charge to discuss with staff and to begin recording the date that last shellstock was sold.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Observed that smoked salmon was stored above ready to eat tomatoes in the undercounter refrigerator at the cookline.
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. Person in Charge relocated the smoked salmon to be on bottom shelf.
- Food Storage Containers, Identified with Common Name of Food
Observation: Observed containers of flour and bread crumbs in unlabeled containers.
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.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Observed wet wiping cloths being used under cutting boards and also being stored on food prep table.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration. Wet wiping cloths were placed in sanitizing bucket. Please discontinue using the wiping cloths under the cutting boards.
- 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: two containers of mashed potatoes were at 60°F in the Walk in Refrigerator and had been prepared yesterday.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand 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. Foods were discarded by Person in Charge.
- 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: numerous foods in the Walk in Refrigerator were at 46-47°F including: tomato salsa, rice, meatballs, tomato sauce, and raw meat. Also observed that items on cookline on ice were between 41-46°F including cooked potatoes and tomato dressing.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. All Time/temperature Control for Safety Foods (TCS foods) in Walk in Refrigerator were discarded. Please have this unit repaired and do not store any TCS foods in it until it is serviced and maintaining temperatures of at least 41°F or below. A follow up visit will be conducted in approximately 3 business days. Additional ice was placed around the sides of the other items on the cookline.
- Sanitizer Test Kit Required
Observation: Observed that there is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: A bleach/quaternary ammonium. iodine test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided. Currently quaternary ammoniums are being used in the sanitizing buckets and chlorine is being used at the bar.
- Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: the inside of the ice machine at the servers station outside the kitchen.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. The Person in Charge to instruct food workers to clean the equipment.
- Warewashing Rinse Step Required / Alternative Methods Approved (corrected on site)
Observation: Observed that the 3 compartment sink at the bar was set up incorrectly with the sanitizing compartment in the middle and the washing compartment on the end.
Correction: Washed utensils and equipment shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent-sanitizer solution by using one of the following procedures: 1) use of a distinct, separate water rinse after washing and before sanitizing if using a 3-vat sink, alternative manual warewashing equipment equivalent to a 3-vat sink, or a 3-step washing, rinsing, and sanitizing procedure in a warewashing system for CIP equipment, 2) use of a detergent-sanitizer if using alternative warewashing equipment that is approved for use with a detergent-sanitizer or a warewashing system for CIP equipment, 3) use of a nondistinct water rinse that is integrated in the hot water sanitization immersion step of a 2-vat sink operation, 4) use of a nondistinct water rinse that is intergrated in the application of the sanitizing solution and wasted immediately after each application (if using a warewashing machine that does not recycle the sanitizing solution), 5) use of a nondistinct water rinse that is integrated in the application of the sanitizing solution (if using a warewashing machine that does recycle the sanitizing solution). The wash, rinse, sanitize procedure was reviewed with Person in Charge who will review with the bartender when they arrive. A washing procedure sticker was provided.
- Equip/Utensil/Linen/Single-Service/Storage Restriction
Observation: Observed equipment and single use items being stored under the sewer line in a storage room in the basement. .
Correction: Cleaned and sanitized equipment, utensils, laundered linens, and single-service items may not be stored in: 1) locker rooms, 2) toilet rooms, 3) garbage rooms, 4) mechanical rooms, 5) under sewer lines that are not shielded to intercept potential drips, 6) under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed, 7) under open stairwells, or 8) under other sources of contamination. Discussed relocating items to the wire racks in the same room.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories and handwashing sinks used by food employees. observed no handwashing signs in the men's and women's restrooms and no sign at the handwashing sink next to the cookline.
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands. Provided handwashing signs to Person in Charge and placed at handsinks.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the Walk in Cooler used for beer and wine is 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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02/16/2016 | Routine | |
This visit was made to conduct a risk factor assessment. Please note the following items:
1) Ensure that items that are offered raw/undercooked are disclosed on your menu. The smoked salmon is not disclosed on the happy hour menu. Please email me a copy of the updated menu when you get it.
2) Remind employees that they are not to use wiping cloths under cutting boards.
3) Great job on date marking foods!
- 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: tabla de salmon on the happy hour menu.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. (Manager to correct when menu reprinted).
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06/29/2015 | Risk Factor | |
This visit was made to conduct a risk assessment. Please note the following items:
1) Hand sinks shall be accessible and fully stocked with soap and paper towels at all times.
2) Please continue to discuss with staff proper cooling methods and ensure that they understand it. If you think that a training from our staff would be beneficial then we can arrange one to be done in Spanish for you.
3) Raw animal foods shall be stored based on cook temperatures. Seafood shall be above pork/beef and chicken/duck shall be on the bottom.
Handouts provided in English and Spanish (Ambient Temperature, Keep Cold Foods Cold and Cooling Foods).
- 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: raw chicken stored over raw pork in the walk-in cooler.
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: 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: red sauce/54F from previous day.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand 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. (Item discarded. Proper cooling discussed with staff, Manager translated).
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located by the back door is blocked, preventing access by employees for easy handwashing. (sink is blocked by cardboard boxes).
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at each handwashing sink. (soap container is empty at the hand sink located next to the walk-in cooler0=).
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
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02/10/2015 | Risk Factor | |
This visit was made to conduct a routine inspection. Please note the following items:
1) Hand sinks shall only be used for hand washing.
2) Please work with staff on properly cold holding the Time/Temperature Control for Safety foods that are kept on ice beside the fryers. If you cannot keep these items at 41F or below then you may want to look into using Time as a Public Health Control instead of temperature control for those items.
3) Wiping cloths shall be stored in sanitize solution when not in use and the sanitizer buckets shall be stored off the floor.
*Note - repeat violations may be issued civil penalties of $100-$500.
- Bare Hand Contact with Non-RTE Foods Minimized to Prevent Contamination (corrected on site)
Observation: Excessive bare hand contact with exposed food that is not in a ready-to-eat form. (handle of sugar utensil stored in contact with sugar).
Correction: Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Improper use of wet wiping cloths for the following activity: wiping cloth laying on counter next to cutting board and not in sanitize solution.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Sanitize Solution Used for Wiping Cloths Stored off Floor, Prevent Contamination of Food & Equipment (corrected on site)
Observation: Wet wiping cloth buckets improperly stored. (Wiping cloth buckets stored on the ground).
Correction: Wet wiping cloth buckets containing chemical sanitizing solutions shall not be stored on the floor. The wet towel buckets shall also be used in a manner that prevents contamination of food, equipment, utensils, linens, and single service items.
- 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: bacon wrapped dates/50F beside the fryer sitting on ice.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (half of the product was relocated to a refrigeration unit and the other portion was placed more in the ice and additional ice added).
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the cook line (beside fryers) is being used for purposes other than washing hands. (Box of gloves stored in sink).
Correction: A handwashing sink may not be used for purposes other than hand washing.
- Outer Openings, Protected (Screen Requirements) (corrected on site)
Observation: An exterior door is kept open for ventilation, but the opening is not protected against the entry of insects or rodents. (Back door was observed propped open at beginning of inspection)
Correction: If an exterior door is kept open for ventilation, the opening shall be protected by a mesh screen (16 mesh to 1 inch) to prevent the entry of insects and rodents. (door was closed).
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11/03/2014 | Routine | |
Operations Manager emailed revised Happy Hour menu with the addition of the consumer advisory for the smoked salmon. See file for revised menu. Item 3-603.11(A) has been corrected since the previous risk factor assessment conducted on July 24, 2014. No site visit for follow-up evaluation.
No violation noted during this evaluation. | 08/04/2014 | Follow-up | |
This visit was made to conduct a risk factor assessment. The following items require attention:
1. When cold holding using ice make sure the level of the ice is equal to the level of the food to maintain 41
°
F or less. Keep cold foods cold handout provided in both English and Spanish.
2. Provide a consumer advisory on your Happy Hour menu for the smoked salmon menu item. A follow-up evaluation will be conducted on or about Aug 7, 2014 to verify correction if a fax, email, or hard copy of corrected menu via mail is not received within the next 10 business days.
--Repeat violations are subject to civil penalties.
Note: Observed raw calamari, raw duck, and raw steaks improperly thawing at room temperature in the food preparation sink. Make sure food employees understand how to properly thaw Time/Temperature for Safety Control (TCS) foods. TCS foods shall be thawed under the following conditions:
-under refrigeration that maintains the food temperature at 41
°
F or less
-completely submerged under running water
-as part of the cooking process if the food that is frozen is thawed in a microwave oven and then cooked without interruption in the process
Note: Food Safety Information binder provided to food establishment during the risk factor assessment. Discussed with the Food Protection Manager (FPM) major changes with the new 2013 Food Code to include employee health, clean-up of vomiting and diarrheal events, thawing frozen fish package using Reduced Oxygen Packaging (ROP), non-continuous cooking of animal meats, food allergens, responsibilities of permit holder (sticker provided), and increases in civil penalties.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were measured at improper temperatures: diced potatoes were 62°F, egg wash was 52°F, garlic and oil was 51°F, and bacon wrapped scallop skewers were 62°F cold holding in metal pans not fully immersed in ice water.
Correction: Time/temperature Control for Safety (TCS) foods shall be held cold at a temperature of 41°F or below. Make sure the level of the ice is equal to the level of the food when using ice as a way to maintain 41°F or below. Corrected by discarding the potatoes, egg wash, garlic in oil, and bacon wrapped scallop skewers. Keep cold foods cold handout provided in both English and Spanish.
- Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the Happy Hour menu with the foodservice operator indicates that there is no consumer advisory for the following food item that may be served raw and/or undercooked: table de salmon (smoked salmon).
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. Please fax, email, or mail with consumer advisory to Rebecca at (703) 746-4919, rebecca.sletner@vdh.virginia.gov, or Alexandria Health Department, 4480 King St, Suite 360, Alexandria, VA 22302-1301 within 10 business days.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The kitchen hand sink adjacent to the walk-in cooler is being used for purposes other than washing hands. Observed a potato peeler in the sink basin.
Correction: A handwashing sink may not be used for purposes other than hand washing. Corrected by discussing with the Food Protection Manager the importance of designated hand sinks for hand washing only and removing the potato peeler from the hand sink to the dishwasher.
- Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. Observed a spray bottle hanging on the dry storage shelves above #10 cans without their common name.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials. Corrected by marking the spray bottle with its common name.
- Critical: Separation of Toxics by Spacing or Partitioning (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Spray bottle and a spray nozzle hanging on dry storage shelf above #10 cans.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning. Corrected by relocating the chemical containers away from food and food contact surfaces.
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07/24/2014 | Risk Factor | |
This visit was made to conduct a risk factor assessment.
Note: At the beginning of the inspection the Certified Food Manager and I used a thermolabel to test the high temperature dishmachine which did not trigger the thermolabel. This food facility contacted their service repair company and a service technician arrived immediately for repairs. Through conversation with the service technician it was determined the dishmachine has been converted to a chemical sanitizing dishmachine. Thank you for your immediate attention in correcting noted observations, it is much appreciated.
--Repeat violations are subject to civil penalties.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located in the kitchen is blocked with a trash can, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. Corrected by moving the trash can to another location away from the hand sink.
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04/22/2014 | Risk Factor | |
This visit was made to conduct a follow-up inspection in regards to the risk factor assessment conducted on January 14, 2014. Item
4-702.11 has been corrected since the previous inspection.
No violation noted during this evaluation. | 01/16/2014 | Follow-up | |
This visit was made to conduct a risk factor assessment. The following items require attention:
1. Until the high temperature mechanical dishmachine is properly sanitizing all utensils and equipment shall be properly sanitized with chlorine solution prepared at the proper concentration. A follow-up evaluation will be conducted within 10 business days to verify repairs for the high temperature mechanical dishmachine.
2. There shall be no bare hand contact with any ready-to-eat foods. Barriers such as gloves, utensils, or deli paper shall be used to prevent bare hand contact with ready-to-eat foods.
Repeat violations are subject to civil penalties.
- Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Tags missing from the molluscan shellfish containers (oysters and mussels).
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. Corrected by discussing how to properly maintain shellstock tags with the manager.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Bartender was observed handling the following ready-to-eat foods using their bare hands: cutting oranges and lemons
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. Corrected by discussing proper ways to prevent bare-hand contact with ready-to-eat foods.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: flat of raw shelled eggs stored over cooling beef stew in the walk-in cooler.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. Corrected by relocating the raw shelled eggs to the shelf below and away from ready-to-eat foods.
- 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 item(s) that may be served raw and/or undercooked: smoked salmon on week menu and items on online menus.
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. Corrected by discussing with Certified Food Manager consumer advisory requirements.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: The food-contact surfaces of the following equipment were not observed sanitized: pots and pans. High temperature dishmachine did not trigger the thermolabel.
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. All equipment shall be properly sanitized in the 3-compartment sink until repairs have been made to the mechanical dishmachine. Corrected by discussing how to properly sanitize equipment in the 3-compartment utensil washing sink. General manager called repair service for dishmachine.
- Critical: Separation of Toxics by Spacing or Partitioning (corrected on site)
Observation: Observed that poisonous and toxic materials (chemical spray bottle) was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items (hanging on shelf adjacent to clean glassware).
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning. Corrected by relocating chemical spray bottle.
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01/14/2014 | Risk Factor | |
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: Employees did not know BIG 5 foodborne illnesses or reportable symptoms
Correction: employee health material provided.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures (employee did not use paper towel to turn off faucet)
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
- 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 past tags)
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: cutting pear with bare hand
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
- Sanitize Solution Used for Wiping Cloths Stored off Floor, Prevent Contamination of Food & Equipment (corrected on site)
Observation: Wet wiping cloth buckets improperly stored (sani bucket stored on floor)
Correction: Wet wiping cloth buckets containing chemical sanitizing solutions shall not be stored on the floor. The wet towel buckets shall also be used in a manner that prevents contamination of food, equipment, utensils, linens, and single service items.
- 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: ensalada salmon
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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the bar is being used as a dump station.
Correction: A hand washing sink may not be used for purposes other than hand washing.
- Hand Drying Provision / Individual, Disposable Towels (repeated violation)
Observation: Observed that paper towels were not provided at each handwashing sink (paper towel holder not working at hand sink near dishmachine and prep. sink)
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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10/21/2013 | Routine | |
This visit was made to conduct a risk assessment. Please note the following items:
1) Review proper hand washing procedures with employees. Pay special attention to reviewing with them when they should be washing their hands.
2) Review proper cooling procedures with kitchen staff. Foods must be cooled from 135F to 70F within 2 hours and to 41F or below within a total of 6 hours.
Note -Repeat violations of 2-301.14 (when to wash hands) and 3-501.14 (cooling of foods) may be issued civil penalties of $50-$100.
- 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 handling soiled utensils. Employee went from handling the dirty dishes to prepping food on the line.
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.
- 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: mashed potatoes observed at 51-55F from the previous night.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand 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. (Discarded)
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the closest to the dish machine is being used for purposes other than washing hands. (rinsing wiping cloth).
Correction: A handwashing sink may not be used for purposes other than hand washing.
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07/18/2013 | Risk Factor Assessment | |
- Certified Food Manager: Certificate Process
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia CFM card.
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: water not running in ice cream dipper well, scoops for ice, breadcrumbs and sugar were not presented with their handles above the foods.
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.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Improper use of wet wiping cloths for the following activity: cloths stored on counters.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours:tightly covered containers.
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: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: knives.
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
- Hand Drying Provision / Individual, Disposable Towels (repeated violation)
Observation: Observed that paper towels were not provided at each handwashing sink.(paper towel dispenser at rear handsink is broken)
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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03/21/2013 | Routine | |
- 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, pans containers.
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
- 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.(bar handsink)
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
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12/05/2012 | Risk Factor Assessment | |
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