- 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.
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
- Shellstock, Maintaining Identification (corrected on site)
Observation: Inadequate record keeping system of Shellstock tags.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which, the shellstock are sold or served.
- Shellstock, Maintaining Identification (corrected on site)
Observation: Shellstock tags are missing from the shellstock containers.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
- Nonfood-Contact Surfaces/Nonabsorbent
Observation: The nonfood-contact surface of the cabinets in the beverage service area next to kitchen are not nonabsorbent, smooth and/or easily cleanable.
Correction: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that requires frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Nonfood-contact surfaces of equipment routinely exposed to splash or food debris are required to be constructed of nonabsorbent materials to facilitate cleaning. Equipment that is easily cleaned minimizes the presence of pathogenic organisms, moisture, and debris and deters the attraction of rodents and insects.
- Food-Contact Surfaces/Cleanability
Observation: The food-contact surfaces of the lids on the large plastic dry food bins are not smooth, free of breaks, open seams, cracks, chips, inclusions, pits, similar imperfections, finished to have smooth welds and joints, and/or accessible for cleaning and inspection by an approved method.
Correction: Multiuse food-contact surfaces shall be: (1) Smooth
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles/Storing
Observation: Cleaned equipment and utensils (glasses at bar and ice scoops next to ice machine) are improperly stored on soiled surfaces.
Correction: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (1) In a clean, dry location
- Physical Facilities/Repairing (repeated violation)
Observation: The wall around the three compartment sink is not maintained in good repair.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
- Permit to Operate/Responsibilities of Permit Holder (corrected on site) (repeated violation)
Observation: The permit is not posted in a location in the food establishment that is conspicuous to consumers.
Correction: Upon acceptance of the permit issued by the regulatory authority, the permit holder in order to retain the permit shall post the permit in a location in the food establishment that is conspicuous to consumers.
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03/17/2016 | Routine | |
- RTE, TCS, Date Marking/Commercially Processed Food
Observation: Deli meats and cheeses prepared and packaged by a food processing plant opened and held for more than 24 hours were 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, 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
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency
Observation: Surfaces of the inside of the ice machine and the tea urn dispenser 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
- Food Manager Certificate and Responsibility (corrected on site)
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager. Northern Virginia certified food manager arrived during the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
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11/18/2015 | Risk Factor | |
- Shellstock, Maintaining Identification (corrected on site)
Observation: Inadequate record keeping system of Shellstock tags. Corrected by instruction.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which, the shellstock are sold or served.
- 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/Time Temperature Control For Safety Food/Cleaning Frequency
Observation: Surfaces of the inside of ice machine and the tea dispenser nozzle 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
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08/07/2015 | Risk Factor | |
Hood in need of full cleaning (Due 03.15)
- Cutting Surfaces
Observation: Cutting boards observed not smooth and easily cleanable.
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.
- Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site) (repeated violation)
Observation: Rear bar dish machine observed not sanitizing. Corrected by switching to 3-comp. sink.
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.
- Plumbing System/Maintained in Good Repair
Observation: Leaks observed at both kitchen handwashing sinks.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Dressing Areas and Lockers/Designation
Observation: Backpacks observed stored on bins of sugar/flour.
Correction: Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. Street clothing and personal belongings can contaminate food, food equipment, and food-contact surfaces. Proper storage facilities are required for articles such as purses, coats, shoes, and personal medications.
- Poisonous or Toxic Materials/Common Name/Working Containers (repeated violation)
Observation: Spray bottle of Windex at front bar observed not properly labeled.
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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04/08/2015 | Routine | |
Please acquire testing strips for bar dishmachines.
- Equipment, Food-Contact Surfaces, and Utensils (corrected on site)
Observation: Observed dirty dishes stored as clean.
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: Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site) (repeated violation)
Observation: Observed bar dishmachine with no sanitizer. Establishment will use 3-compartment sinks until serviced.
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.
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11/21/2014 | Risk Factor | |
1. Include the date when shellfish bag was emptied to shellstock tag.
2. Update menus to properly disclose all food items that may be served undercooked to the reminder statement. I.e., Cevice.
- Critical: Parasite Destruction
Observation: Raw, raw marinated, partially cooked, or marinated-partially cooked fish for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction. Operators had no verification that tilapia for cevice had undergone parasite destruction. Instructions were left with operator for obtaining letter.
Correction: Before service or sale in ready-to-eat form, raw, raw marinated, partially cooked, or marinated-partially cooked fish shall be: (1) Frozen and stored at a temperature of -20ºC (-4ºF) or below for a minimum of 168 hours (7 days) in a freezer
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency
Observation: Surfaces of the interior lid of the ice maker were observed with mold build-up.
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
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: The handwashing station at the kitchen is being used as a dump station. Corrected by instruction.
Correction: The handwashing facility identified above is to be used for washing hands only.
- Handwashing Sink/Using/Operation and Maintenance
Observation: The handwashing sink located at wait station was blocked by a floor fan.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
- Permit to Operate/Responsibilities of Permit Holder (repeated violation)
Observation: The 2014 permit is not posted in a location in the food establishment that is conspicuous to consumers.
Correction: Upon acceptance of the permit issued by the regulatory authority, the permit holder in order to retain the permit shall post the permit in a location in the food establishment that is conspicuous to consumers.
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07/24/2014 | Risk Factor | |
1. Include the date of when the shellfish bag was emptied on it's shellfish stock tag.
2. Update the menu to properly disclose all the food items that may be served undercooked to the reminder statement (i.e. Burgers and Caesar Salad on the main menu are not asterisked).
- In-Use Utensils, Between-Use Storage
Observation: Food preparation and dispensing utensils are improperly stored in a sanitizing solution by the grill.
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: Chicken base with water by the grill at the improper temperature of 80 F
Correction: was discarded.
- Food-Contact Surfaces/Cleanability (corrected on site)
Observation: A food container was not free of cracks.
Correction: Multiuse food-contact surfaces shall be: (1) Smooth
- Sanitizing Solutions, Testing Devices
Observation: A chlorine test kit that accurately measures the concentration of the sanitizing solution is not provided for the bar glass machine.
Correction: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Testing devices to measure the concentration of sanitizing solutions are required for 2 reasons: 1. The use of chemical sanitizers requires minimum concentrations of the sanitizer during the final rinse step to ensure sanitization
- Equipment, Food-Contact Surfaces, and Utensils
Observation: The cutting boards and french fry slicer are 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: Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site)
Observation: Glasses at the bar were not sanitized after cleaning (machine found not sanitizing
Correction: I primed the sanitizer line, ran it again, and it was sanitizing glasses at 100 ppm of chlorine).
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles/Storing (corrected on site)
Observation: Clean food containers were not stored in a self-draining position that allows air drying.
Correction: Clean equipment and utensils shall be stored as specified under paragraph (A) of this section and shall be stored: (1) In a self-draining position that allows air drying
- Handwashing Sink, Installation
Observation: The rest-room handwashing sinks are not equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet. The men's rest-room left hand washing sink is no longer working.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. Warm water is more effective than cold water in removing the fatty soils encountered in kitchens. An adequate flow of warm water will cause soap to lather and aid in flushing soil quickly from the hands. ASTM Standards for testing the efficacy of handwashing formulations specify a water temperature of 40°C +/- 2°C (100 to 108°F). An inadequate flow or temperature of water may lead to poor handwashing practices by food employees. A mixing valve or combination faucet is needed to provide properly tempered water for handwashing.
- Plumbing System/Maintained in Good Repair
Observation: The mop sink faucet is missing it's hot and cold water handles. The three compartment sink left faucet has plastic on it and it drips water.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: Each handwashing sink is not provided with individual, disposable towels
Correction: a continuous towel system that supplies the user with a clean towel
- Intensity/Lighting
Observation: The light intensity is below 20 foot candles at the left side of the bar (couple under bar lights are missing)
Correction: and by the ice machine (light out).
- Physical Facilities/Repairing
Observation: The cove base in the kitchen by the mop sink and to the right of the dish machine is not maintained in good repair. There are some holes in the walls by the french fry slicer. The caulking and trim on the right side of the three compartment sink is moldy/damaged.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
- Dressing Rooms and Lockers/Using
Observation: Clothes and purses were observed on food/equipment shelving.
Correction: Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. Street clothing and personal belongings can contaminate food, food equipment, and food preparation surfaces and consequently must be stored in properly designated areas or rooms.
- Poisonous or Toxic Materials/Common Name/Working Containers (corrected on site)
Observation: Working containers used for storing poisonous or toxic materials are not clearly and/or individually identified with the common name of the material (spray bottles at the bar).
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.
- Permit to Operate/Responsibilities of Permit Holder
Observation: The 2014 permit is not posted in a location in the food establishment that is conspicuous to consumers.
Correction: Upon acceptance of the permit issued by the regulatory authority, the permit holder in order to retain the permit shall post the permit in a location in the food establishment that is conspicuous to consumers.
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03/25/2014 | Routine | |
- RTE, PHF(TCS), Date Marking/Commercially Processed Food
Observation: Remaining portions of unsliced deli cheeses, 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
- Equipment Food-Contact Surfaces and Utensils/Not Potentially Hazardous/Cleaning Frequency
Observation: Surfaces of the interior of top of the ice maker were observed with mold build-up.
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 potentially hazardous (time/temperature control for safety food) shall be cleaned: (1) At any time when contamination may have occurred
- Hand Drying Provision (corrected on site)
Observation: Each handwashing sink is 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: 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. Main bar and back bar hand sinks were missing hand wash signage. VDH signage provided.
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.
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11/25/2013 | Risk Factor | |
- Critical: Contamination from Hands/Preventing Contamination by Employees (corrected on site)
Observation: An employee was observed contacting ready-to-eat ice with their bare hands.
Correction: Except when washing fruits and vegetables as specified under 3-302.15 or as specified in paragraph (D) of this section, food employees may not contact exposed, RTE food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- Handwashing Sink/Using/Operation and Maintenance
Observation: The handwashing sink at the back bar was found being used for purposes other than handwashing.
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 Cleanser, Availability (repeated violation)
Observation: A supply of hand cleaning liquid, powder, or bar soap is not provided at each handwashing sink [back bar.]
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 cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (repeated violation)
Observation: Each handwashing sink is not provided with individual, disposable towels
Correction: a continuous towel system that supplies the user with a clean towel
- Handwashing Signage (repeated violation)
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 [bars.]
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.
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07/18/2013 | Risk Factor | |
"Keep It Clean" DES poster provided.
Management notified of the need to modify the reminder asterisks on menu to remove confusion with reminder that some menu items are gluten free.
- Food Storage Containers, Identified with Common Name of Food
Observation: Containers of bulk sugar, flour, etc., are not identified with the common name of the food.
Correction: Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient, when the consumer has specifically requested that it not be used, may result in severe medical consequences. The mistaken use of food from unlabeled containers could result in chemical poisoning.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: After cleaning and sanitizing, equipment and utensils are not air-dried, adequately drained, and/or they are cloth dried before contact with food.
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
- Critical: Backflow Prevention, Air Gap
Observation: An air gap between the water supply inlet and the flood level rim of the pre-wash sink is not at least twice the diameter of the water supply inlet or less than 1 inch.
Correction: An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch). During periods of extraordinary demand, drinking water systems may develop negative pressure in portions of the system. If a connection exists between the system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system. Standing water in sinks, dipper wells, steam kettles, and other equipment may become contaminated with cleaning chemicals or food residue. To prevent the introduction of this liquid into the water supply through back siphonage, various means may be used. The water outlet of a drinking water system must not be installed so that it contacts water in sinks, equipment, or other fixtures that use water. Providing an air gap between the water supply outlet and the flood level rim of a plumbing fixture or equipment prevents contamination that may be caused by backflow.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: The handwashing sink located at the wait station is not maintained so that it is accessible at all times for employee use. Coffee maker was blocking the access to the hot water handle.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
- Plumbing System/Maintained in Good Repair
Observation: The faucet at the 3 part sink was observed leaking and with tape applied to it.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No hand towels available at hand sink next to 3 part sink or the wait station hand sink.
Correction: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels
- Handwashing Signage (repeated violation)
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 washing signage at front or back bar hand wash stations.
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.
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03/20/2013 | Routine | |
Restaurant representatives - add corrected or new information about Mad Rose Tavern, 3100 Clarendon Blvd Pl #15, Arlington, VA 22201 »