A RISK FACTOR inspection of your facility has been conducted today. Thank you for accompanying me during this inspection as your participation allows me to assess processes at your facility that may require further clarification.
NOTE: At this inspection further discussion with thee Certified Food Manager was conducted on the following topics 1) Continue to retain shellfish tags for 90 days after the bag is empty, date the tags with the day the bag became empty. 2) Change all cutting boards that are scoured heavily and replace with new boards.
It was observed that all refrigeration units including those with historical problems have been repaired /replaced and are in good working order maintaining cold holding temperatures of potentially hazardous foods at 41 F or below.
QUESTIONS: Please call 703-246-2444
No violation noted during this evaluation. | 12/10/2015 | Risk Factor | |
- 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 RAW SALMON AT 46F, RAW BEEF AT 45F AND RAW CHICKEN AT 46F IN THE 3 DR PREP REFRIGERATOR. AMBIENT AIR OF UNIT WAS 38F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. ALL FOOD PLACED ON ICE. CFM HAS BEEN ASKED TO REPAIR THE BREAKER PROBLEM THAT IS CAUSING THE UNIT TO BE EMPTIED AND LEFT SWITCHED OFF AT NIGHT WITHIN 3 WEEKS FROM DATE OF INSPECTION. UNTIL THIS PERMANAENT FIX HAS BEEN COMPLETED EITHER UNIT SHOULD NOT BE USED OR SHOULD HAVE ALL PHF ARE TO BE PLACED ON ICE TILL THE TEMPERATURE OF UNIT HAS REACHED LEVLS WHERE FOOD WILL REMAIN AT 41 F OR BELOW. FAX INVOICE TO 703-653-9448
- Cutting Boards / Resurface / Discard
Observation: The cutting boards along the prep areas of the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. OBSERVED RED AND GREEN CUTTING BOARDS NEAR THE PREP UNITS THAT WERE HEAVILY SCORED AND SCRTACHED.
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. DISCUSSED WITH CFM THAT THESE CUTTING BOARDS ARE TO BE REPLACED OR RESURFACED.
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07/09/2015 | Follow-up | |
A ROUTINE INSPECTION of your establishment was conducted today. Thank you for accompanying me during this inspection and answering my questions as your participation allows me to clarify processes at your facility that may require further assessment.
NOTE: At this inspection further time was taken to discuss the following with the CFM 1) Cold holding of potentially hazardous foods. 2) Maintaining refrigeration equipment in good working order .
A FOLLOW UP INSPECTION WILL BE CONDUCTED ON/AROUND JULY 9 TH TO ASSESS COMPLIANCE WITH COLD HOLDING OF POTENTIALLY HAZARDOUS FOODS AND REPAIR OF REFRIGERATION EQUIPMENT
.**** YOUR FACILITY HAS REPEAT VIOLATIONS. FAILURE TO CORRECT HISTORICAL REPEATS MAY RESULT IN FURTHER ENFORCEMENT ACTIONS.***
QUESTION: Call 703-246-2444
- 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 DICED TOMATOES AT 68F, SLICED CHEESE AT 69F, HUSH PUPPIES AT 68F, SHREDDED CHEESE AT 68F IN THE 3 DR PREP TOP REFRIGERATOR OPPOSITE THE GRILL. DICED TOMATOES AT 54F, GARLIC BUTTER AT 66F, CREAM AT 64F AND COOKED PASTA AT 51F IN THE 2 DR PREP REFRIGERATOR , COCKTAIL SAUCE AT 51F, PICO DE GAYO AT 53F AND RED PEPPER HUMMUS AT 52F IN THE WALK IN REFRIGERATOR # 1.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. ALL ITEMS WERE DISCARDED, UNIT TO NOT BE USED TO STORE POTENTIALLY HAZARDOUS FOODS (PHF) UNTIL REPAIRED. FOLLOW UP INSPECTION WILL BE CONDUCTED ON JULY 9,2015 TO ASSESS REPAIR OF ALL ABOVE REFRIGERATORS AND COLD HOLDING TEMPERATURES OF FOOD IN THE UNITS COMPLIANCE .
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: THE 3 DR PREP REFRIGERATOR OPPOSITE THE GRILL WAS AT 52F, THE 2 DR PREP REFRIGERATOR NEAR MICROWAVE OVEN WAS AT 51F AND THE WALK IN REFRIGERATOR # 1 WAS SHUT OFF , NOT WORKING AND IN THE PROCESS OF BEING REPAIRED .
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. ALL UNITS MUST BE REPAIRED IN 24 HOURS AND MADE FUNCTIONAL. THEY SHOULD COLD HOLD PH AT 41 F OR BELOW. A FOLLOW UP INSPECTION ON /AROUND JULY 9TH WILL ASSESS COMPLIANCE.
- Cutting Boards / Resurface / Discard
Observation: The cutting boards along the prep areas of the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. OBSERVED RED AND GREEN CUTTING BOARDS NEAR THE PREP UNITS THAT WERE HEAVILY SCORED AND SCRTACHED.
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. DISCUSSED WITH CFM THAT THESE CUTTING BOARDS ARE TO BE REPLACED OR RESURFACED.
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06/30/2015 | Routine | |
The purpose of this visit was to assess the cold holding capability of the Randell 3 door prep refrigerator (saute), Randell 3 door prep refrigerator (pantry) and the walk in (production). All units were holding cold PHF/TCS food at 41F or below. Additionally, a log to track the shellstock is being implemented.
A risk control plan will be written for the cold holding of foods in the prep units.
This inspection was conducted strictly to assess the cold holding capability of the refrigeration units. Due to technical difficulties the violation 3-203.12(B) and 43.1-3-4(a)-(h) were cited again. These violations were not be assessed at the follow up.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (repeated violation)
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 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.- OYSTERS, MUSSELS
- Certified Food Manager/Certificate Process (repeated violation)
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.INFORMATION ON LOCATION OF ORS GIVEN TO PIC
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12/02/2014 | Follow-up | |
Today’s inspection was to conduct a Risk Factor Assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
A follow up will be conducted on or about December 2, 2014 to assess the cold holding capability of the Randell 3 door prep refrigerator (saute), Randell 3 door prep refrigerator (pantry), walk in (production).
In addition to the following violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
4-501.11(a)Observed the Randell 3 door prep refrigerator (saute), Randell 3 door prep refrigerator (pantry), walk in (production) are unable to maintain the PHF/TCS food at 41F or below. Please do not use this units until they are able to maintain the temperature of PHF/TCS at 41F or below.
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: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (repeated violation)
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 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.- OYSTERS, MUSSELS
- Critical: PHF(TCS) Prepared from Ingredients at Room Temperature Cooled within 4 Hours (repeated violation)
Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours:Observed sliced tomatoes at 58F after 4hours
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41°F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods, sliced tomatoes and canned tuna). DISCARDED
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site) (repeated violation)
Observation: The following food item was observed hot holding at improper temperatures using a calibrated food temperature measuring device:Observed sherry butter at 130F in the steam table
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19.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 buttermilk at 52F on the Randell 2 door prep top, sliced swiss cheese 55F, shredded cheddar cheese at 55F, sliced cheddar at 52F on the Randell 3 door prep top, chicken stock at 57F, herb butter at 62F, cream at 58F on the Randell 3 door prep top, sliced turkey at 47F, crab stuffed shrimp at 47F, macaroni and cheese at 47F in the Randell 3 door prep refrigerator, crumbled blue cheese at 45F, caesar dressing at 45F on the Randell 3 door prep top, pico de gallo at 44F, crab soup at 43-44F, cut tomatoes at 45F, cooked chicken at 47F, cooked rice at 47F in the production walk in
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.ALL ITEMS DISCARDED
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.INFORMATION ON LOCATION OF ORS GIVEN TO PIC
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12/01/2014 | Risk Factor | |
- 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 corn salsa at 43F on the Randell 3 door pantry prep top
Correction: raw shrimp at 44F, raw chicken at 53F in the Randell 3 door saute refrigerator - PUT IN THE WALK IN TO COOL TO 41F
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04/28/2014 | Follow-up | |
The purpose of this visit was a follow up to assess the cold holding capabilities of the Randell 3 door prep refrigerators (2), 2 door flat top prep refrigerator, the walk ins (2) dairy/produce and production. Both walk ins and the 2 door flat top prep refrigerator are repaired and capable of holding potentially hazardous food (PHF) at 41F or below. The prep tops of all the prep refrigerators on the line are not holding PHF at 41F or below. The Randell 3 door prep refrigerator (saute) is not holding PHF at 41F or below.
Please email me a bar menu containing the complete consumer advisory by May 8, 2013.
DUE TO REPEAT AND FLAGRANT CRITICAL VIOLATIONS ENFORCEMENT ACTION MAY NOW BE APPROPRIATE.
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:Ice scoops in ice at the bar, knives stored between prep refrigerator and sink
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.
- 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 shredded cheddar at 46F on the Randell 3 door prep top fry
Correction: cooked mushrooms at 57F, butter at 60F on the Randell 3 door prep top saute, sliced cheddar at 52F, meatloaf at 52F, creamed spinach at 53F, sliced turkey at 53F, chicken at 55F in the Randell 3 door prep refrigerator saute
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (repeated violation)
Observation: A review of the 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:Cheeseburger on the bar menu, poached eggs on brunch menu 4.8.13 - BRUNCH MENU HAS BEEN PRINTED WITH THE COMPLETE CONSUMER ADVISORY
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.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Randell 3 door prep refrigerator (fry), Randell 3 door prep refrigerator (saute), 2 door prep refrigerator, walk in - production, bar dishmachine, walk in - produce/dairy 4.8.13 ALL REFRIGERATION REPAIRED EXCEPT THE RANDELL 3 DOOR SAUTE PREP REFRIGERATOR
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at bar handsink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Handwashing Signage at Handwashing Facilities Required
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at the bar handsink 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.
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04/08/2014 | Follow-up | |
- 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 - MUSSELS, OYSTERS
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: 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: mint used for drinks at the bar - DISCARDED
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.
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:Ice cream scoops in standing water and knives stored between the prep refrigerators and the steam table
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.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method:Shrimp in standing water
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
- Critical: PHF(TCS) Prepared from Ingredients at Room Temperature Cooled within 4 Hours (corrected on site)
Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours:Pico de gallo at 45-62F cooling for 6 hours, sliced tomatoes at 59F over 4 hours on the Randell 3 door prep top, sliced tomatoes at 55F sitting on ice at the soup prep area, crabmeat at 48F mixed other ingredients and preportioned in the Randell 3 door prep refrigerator- DISCARDED
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41°F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods and canned tuna).
- 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 chicken wings at 43-44F in the Randell 2 door prep refrigerator
Correction: tomatillo salsa at 58-60F on ice at the prep line
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient:meatloaf, hummus, bechamel, sliced ham - ALL ITEMS EXCEPT FOR THE HAM DISCARDED
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (repeated violation)
Observation: A review of the 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:Cheeseburger on the bar menu, poached eggs on brunch menu
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.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment:all of the prep refrigerators along the cookline, Alto Shaam
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.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Randell 3 door prep refrigerator (fry), Randell 3 door prep refrigerator (saute), 2 door prep refrigerator, walk in - production, bar dishmachine, walk in - produce/dairy
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: tomato slicer, tomato dicer, mandoline, frother wands at the espresso machine
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Glasses in the bar dishmachine - DISCUSSED WITH THE CFM THE DISHMACHINE IN THE KITCHEN IS TO BE USED UNTIL THE BAR DISHMACHINE IS SANITIZING
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located at the adjacent to the 3-vat sink is blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the handsink adjacent to the server's station is leaking.
Correction: A plumbing system shall be maintained in good repair.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed that inadequate lighting was provided in the food preparation areas. Observed .63 foot candles of light at the salad/dessert prep area
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (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.Observed window cleaner above the espresso machine
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
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04/07/2014 | Routine | |
Today’s inspection was to conduct a Risk Factor Assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
Please email to me the photo id certified food manager card and the invoice for the repair of the 2 door flat top prep refrigerator within 10 days. Additionally, within 30 days please email the menus containing the complete consumer advisory. Information on the complete consumer advisory discussed and given to the person in charge.
Additional temperatures:
True freezer: below 32F
Alto Shaam (2):
Handwashing: 136F
Additional food temperatures:
Sour cream, crumbled blue cheese - Randell 3 door prep top pantry: 45F, 41F
Crab soup: 154F
Crab - individual plastic containers in a metal prep container on ice: 55F
Cut cooked mushrooms - on ice: 55F
Cooked shrimp - 2 door flat top prep refrigerator: 59F
Sliced tomatoes - 2 door prep refrigerator pantry: 42F
Cheesecake - True 2 door refrigerator: 39F
Raw hamburger - meat walk in: 39F
Half and half, whipping cream - produce/dairy walk in: 40F, 40F
Pasta (cooling 4hr), shrimp (cooling 2hr) - production walk in: 45F, 49F
In addition to the following violations documented above, the follow
ing violations associated with foodborne illness risk factors and public health interventions were noted:
4-501.11(a) Observed the 2 door flat top pantry prep refrigerator unable to hold potentially hazardous food (PHF) at 41F or below. Do not use the refrigerator to hold PHF until the unit is repaired and capable of holding PHF at 41F or below.
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: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item was found hot holding at improper temperatures using a calibrated food temperature measuring device:Observed beans at 122F - DISCUSSED REHEATING TO 165F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
- 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 54-55F on ice at the server's station
Correction: shredded cheddar cheese at 44F, pico de gallo at 47F, grilled corn salsa at 43F on the fry 3 door prep top
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (repeated violation)
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 no disclosure present on the filet mignon, ribeye, top sirloin, strip steak, steak and lobster, reminder needed on salmon, Kobe style beef burger
Correction: no consumer advisory present on the happy hour menu for cheeseburgers
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located adjacent to the 3-vat sink is is blocked by tables and chairs preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
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11/15/2013 | Risk Factor | |
The purpose of today’s visit was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
Additional temperatures:
3-vat, employee's unisex restroom: 116F, 100F
Additional food temperatures:
Sliced tomatoes (1/2hr) - above a tray of ice and water: 56F
Crab (portioned in individual plastic cups stacked 3 layers high in metal container on ice cooling for 1 1/2hr): 70F
Cheese cake - 2 door flat top prep refrigerator dessert - 42F
Raw beef, raw hamburger - meat walk in: 41F, 41F
Shredded cheddar cheese, half and half - produce walk in: 41F, 41F
Macaroni and cheese, cooked chicken - production walk in: 37F, 40F
Rice, mashed potatoes - Alto Shaam: 130F, 135F
Please fax/email, within 10 days, the signed Employee Health Policies for your employees. Additionally, please fax me the updated menus containing the complete consumer advisory within 10 days.
Time as a Public Health Control will be instituted for use on the rosemary butter.
FOR MORE INFORMATION:
Inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Hot water heater: A.O. Smith BTH 199966 (x2) which uses199900 (x2) BTUs to produce 480 GPH of 140F water at a 100F rise.
Dishmachine: Ecolab EC-66, heat
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy." SEE COMMENTS
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- 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 between prep refrigerator and stream table - REMOVED
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.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:Individually portioned crab in plastic cups, stacked 3 deep in a metal container on ice, at 70F after 1 1/2 hour
Correction: Cooling foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item was found hot holding at improper temperatures using a calibrated food temperature measuring device:Observed rice at 130F the Alto Shaam - PUT IN OVEN TO REHEAT TO 165F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
- 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 buttermilk at 59F at the fry station - DISCARDED, shredded cheddar at 52F, corn and cut tomatoes at 62F, cut tomatoes and onions at 68F on the Randell 3 door fry prep top - DISCARDED
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
- Critical: Consumer Advisory 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:Disclosure not present for the filet mignon, ribeye, top sirloin, strip steak, steak and lobster, reminder needed on the American kobe style beef burger, M & S grill burger, the complete consumer advisory needed on the happy hour menu for cheeseburger, baja steak salad, raw oysters served on wednesdays
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.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment:Randell 3 door prep refrigerator, Alto Shaam
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.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:Gaskets of the prep refrigerators
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Permit to Operate Required, Must be Posted, Must be Valid (corrected on site)
Observation: The establishment has not posted the permit to operate in a conspicuous location.
Correction: No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no cover to the feminine napkin refuse container in the employee unisex restroom.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulbs above the pantry prep refrigerator are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at the handwashing sink adjacent to the 3-vat sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at the handwashing sink adjacent to the 3-vat sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Ventilation Systems, Shall Be Clean
Observation: Intake and exhaust air ducts are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials.
Correction: Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests. Hot Shot pest strips - DISCARDED
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination.
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04/16/2013 | Routine | |
Restaurant representatives - add corrected or new information about M & S Grill, 11901 Democracy Drive, Reston, VA 20190 »