Today I conducted a routine inspection and discussed with the certified food manager the following:
1. Management should reiterate the 5 major risk factors associated with foodborne illness with all staff frequently: Employee health policy, Personal hygiene, Contaminated equipment/utensils, Time/Temperature relationships for food and Unapproved food sources.
2. Management should continue to calibrate all food thermometers in the ice water bath as often as needed to ensure accuracy when taking food temperatures. The ice water bath is a cup completely filled with ice and some cold water and the thermometers should read 32f. The thermometers should be washed, rinsed and sanitized BEFORE and AFTER each use.
3. Management should continue to set up the 3-vat sink each morning to wash, rinse and sanitize. WASH in hot, soapy water. RINSE in hot, clean water and SANITIZE in cold water (65f-75f) and Quaternary ammonium at a concentration of 150-400ppm. Change the water at the 3-vat sink and wet towel buckets at least once every 2 hours or more often as needed.
4. Management should ensure all low-temp chemical sanitizing dish machines function to deliver 50-200ppm of bleach to effectively sanitize surfaces of equipment, utensils, etc.
5. Management should ensure all refrigeration units function at ambient air temperatures between 36f-38f to keep cold foods held in storage at 41f or below at all times. Email me copies of invoices showing repair to the units specified during today's visit within 5 business days.
6. Management stated that salmon is the only seafood item that is allowed undercooking and Parasite Destruction information is available. Maintain all Parasite Destruction information on site from the licensed vendor and ensure the lunch and dinner menus properly reflect the Consumer Advisory. If salmon, like all other seafood items is fully cooked (to an internal temperature of 145f) then the Consumer Advisory and Parasite Destruction information is not required.
If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food items that are not easily identified by appearance were observed without a label: 1. Container of sugar, 2. Container of flour.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc. DISCUSSED WITH THE MANAGER. MANAGER SHALL ENSURE ALL FOODS THAT ARE NOT EASILY IDENTIFIABLE ARE PROPERLY LABELED WHEN REMOVED FROM THE ORIGINAL PACKAGING.
- Critical: Food Protection from Unapproved Additives or Excessive Levels of Food Additives (corrected on site)
Observation: An unsafe or unapproved level of the following approved food or color additives has been identified: 1. Observed the approved vegetable wash at a concentration that is too high.
Correction: Food shall be protected from contamination that may result from the addition of unsafe or unapproved food or color additives AND unsafe or unapproved levels of approved foods and color additives. DISCUSSED WITH THE MANAGER. MANAGER SHALL CALL TO HAVE THE VEGETABLE WASH STATIONS CONFIGURED TO AN APPROVED LEVEL ACCORDING TO THE TEST KIT PROVIDED. MANAGER HAS ALREADY CALLED AND WILL ONLY USE WATER TO WASH PRODUCE UNTIL FIXED.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: 1. Utensils found stored in a bucket with standing water at the dessert station, 2. Food scoops lying inside the containers of sugar and bread crumbs.
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. DISCUSSED WITH THE MANAGER. MANAGER SHALL ENSURE ALL UTENSILS ARE STORED IN THE DIPPER WELL WITH RUNNING WATER BETWEEN USES AND/OR STORED IN THE FOOD CONTAINERS WITH THE HANDLES SITTING UP, OUT OF THE FOOD ITEMS.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. DISCUSSED WITH THE MANAGER. MANAGER SHALL ENSURE STAFF STORE ALL WET TOWELS IN THE RED SANITIZER BUCKETS AND NOT ON THE COUNTERS BETWEEN USES.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 1. Lemon aioli: 58f, 2. Cooked, portioned chicken meatballs: 45f.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. DISCUSSED WITH THE MANAGER. MANAGER SHALL ENSURE ALL COLD FOODS REMAIN AT 41F OR BELOW WHILE UNDER REFRIGERATION. MANAGER DISCARDED THE FOODS AND/OR MOVED THEM INTO A WORKING UNIT.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 1. Delfield 2DR Flat Top refrigerator @to go station (delivery area) in the kitchen, 2. 1DR/2DWR refrigerator @saute/broiler station (bottom does not work properly
Correction: top works fine), 3. 2DWR refrigerator @appetizer station, 4. 1DR Flat Top refrigerator @appetizer station (bottom does not work properly
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: Stainless steel pans in several different sizes were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. DISCUSSED WITH THE MANAGER. MANAGER SHALL ENSURE ALL CLEANED AND SANITIZED EQUIPMENT IS PROPERLY AIR DRIED BEFORE BEING PLACED IN STORAGE.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the following hand sinks: 1. Kitchen hand sink near dish machine area, 2. Bar hand sink, 3. Banquet kitchen area hand sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. DISCUSSED WITH THE MANAGER THAT ALL HAND SINKS SHALL BE SUPPLIED WITH DISPOSABLE PAPER TOWELS.
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04/04/2016 | Routine | |
Today I conducted a Risk Factor Assessment in response to a complaint of a foodborne illness.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine in the banquet kitchen was observed with a sanitizing rinse concentration of 0ppm total chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 25 to 200 ppm total chlorine. DISCUSSED WITH MANAGER. MANAGER CALLED FOR IMMEDIATE SERVICE.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the red buckets with a concentration of 0-50ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. DISCUSSED WITH MANAGER. MANAGER HAD A STAFF MEMBER CHANGE ALL THE RED SANITIZER BUCKETS.
- 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: 1. All banquet equipment, utensils, etc. Chemical sanitizing dish machine in the banquet kitchen is not functioning properly.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. DISCUSSED WITH MANAGER. MANAGER IMMEDIATELY CALLED FOR SERVICE.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the bar hand sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. DISCUSSED WITH MANAGER. MANAGER HAD BAR STAFF PROVIDE PAPER TOWELS.
- 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 restroom handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. DISCUSSED WITH MANAGER. MANAGER WILL ORDER HAND WASHING SIGNS FOR THE RESTROOMS USED BY EMPLOYEES.
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10/14/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine assessment. The following suggestions have been made during today's assessment:
1.Place foods in shallow metal pans while cooling in ice baths
2. Keep items like canned goods and whole tomatoes in walk-in cooler to facilitate cooling process prior to putting in cold wells
3. Obtain copies of Certified Food Manager (CFM) Cards to keep on file in establishment in the event employees forget to bring them to work.
Active Managerial Control (AMC) was discussed and displayed in the following capacities:
1. Color coding system used for date marking labels
2. Detailed cleaning schedule posted at each station.
Cooling logs, food temperature logs, and equipment temperature logs have also been recommended as a means to incorporate AMC in your facility.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: MARINARA SAUCE (X4) cooling for 12 hours in the WALK-IN COOLER #1 observed at 44F, 46F, 45F, 48F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. ALL ITEMS DISCARDED. COOLING TRAINING PROVIDED.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: OBSERVED DEEP PLASTIC CONTAINERS OF PASTA SAUCE COOLING IN ICE BATH.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Equipment / Good Repair / Operation
Observation: The following FREEZER unit is not operating properly: DURA COOL WALK-IN FREEZER. OBSERVED UNIT LEAKING WATER/ICE ON TO SHELVING UNITS.
Correction: PLEASE REPAIR WALK-IN FREEZER SO THAT IT IS NO LONGER LEAKING. ALSO, PLEASE DO NOT STORE FOOD DIRECTLY BELOW LEAK TO AVOID FOOD BEING CONTAMINATED BY SPLASH. 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.
- 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: PLEASE SEND COPY OF CFM CARD TO HEALTH DEPARTMENT WITHIN 14 DAYS.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). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448.
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06/17/2015 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. 4-501.11(A) - 6DRW pasta refrigerator was observed at 55F ambient temperature. Use for PHF items was discontinued. Submit invoice or service report for repair of unit. If you have any questions, please call (703) 246-2444. Thank you for your time today.
- 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: bread.
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. BREAD WAS REHEATED.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: pasta in 6DRW pasta refrigerator at 54F, 62F, 48F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Pasta at 54F and 62F DISCARDED. PASTA AT 48F MOVED TO WALK-IN UNIT TO COOL.
- 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.
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12/02/2014 | Risk Factor | |
Today's visit was to conduct a routine inspection.
Within five days, please submit invoice/service report for repair of the following units:
1) Dish machine (banquet - second floor) and
2) Glassware dish machine.
Invoice or service reports may be submitted via fax or e-mail to the address or number provided you today.
Updated employee health policy forms were observed during today's visit. Management has reviewed employee health policy with employees within the last four days.
Thank you for your time today. If you have any questions, please feel free to call (703) 246-2444.
- Wiping Cloths / Use Limitation /Dry (corrected on site)
Observation: Cloths improperly used for the following activity: in contact with basil and various leafy greens to absorb moisture.
Correction: Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use. PERSON IN CHARGE REMOVED CLOTHS.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Mozzarella, in 3DRW refrigerator - dessert at 46F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. MOVED TO WALK-IN REFRIGERATOR - PANTRY TO COOL TO 41F OR BELOW.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold holding equipment: 2DR Delfield flat top refrigerator #1, 2DR Delfield flat top refrigerator #2, 2DR flat top - food runner, Bar refrigerator
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: dishes and glassware.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. EHS OBSERVED FOOD EMPLOYEE RUN DISHES THROUGH MAIN DISH MACHINE WHICH WAS IN PROPER WORKING ORDER.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time
Observation: Glassware dish machine and banquet dish machines were both observed with a sanitizer concentration of 0 ppm chlorine. Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (see 4-501.114)
Correction: The concentration of chlorine sanitizer for the low temperature, chemical sanitizing mechanical warewashing machine is not at approved levels. Equipment food-contact surfaces and utensils are therefore not adequately sanitized after cleaning due to improper function of the warewashing machine. CFM INSTRUCTED EMPLOYEES TO ONLY UTILIZE MAIN DISH MACHINE (HIGH-TEMP) WHICH IS OPERATING PROPERLY DURING TODAY'S VISIT.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulbs above the dish machine area 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.
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03/19/2014 | Routine | |
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. TOWELS WERE PROVIDED BY EMPLOYEE.
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12/27/2013 | Routine | |
The purpose of this visit was to conduct an inspection based on a complaint received 7/11/13.
The complainant stated that they had found a roach in their spinach.
Upon inspection of the facilities, there was no observed pest activity. Spinach at the establishment is received pre-packaged and is stored on shelves above the floor in the walk-in refrigerator. Facilities provided invoices for past pest management services. Routine pest management is scheduled monthly. Service reports indicate that pest management has been conducted at a higher frequency than scheduled.
The complaint is not confirmed.
If you have any questions or concerns, please feel free to call me at 703-246-2444. Thank you for your time today.
No violation noted during this evaluation. | 07/12/2013 | Complaint | |
The purpose of this visit was to conduct a complaint inspection based on a complaint received on by the Fairfax County Fire Department on 4/9/13.
The fire department called to report that the hood flame suppression system at the establishment released around 1 PM.
Only one sprinkler head went off-- banquet kitchen. Operations in the banquet kitchen were voluntarily stopped. Sanitizing was being conducted on all affected equipment, and utensils. Affected food was discarded. Sprinkler system was shut off in the banquet kitchen.
Facilities are to contact Fairfax County Health Department before resuming use of banquet kitchen.
Complaint is confirmed.
If you have any questions or concerns, please feel free to call me at 703-246-2444. Thank you for your time today.
No violation noted during this evaluation. | 04/09/2013 | Complaint | |
The purpose of this visit was to conduct a follow-up inspection to determine compliance with the requirements of a Notice of Alleged Violation issued on March 1, 2013.
The following violations did not exist at the time of this follow-up inspection:
3-501.16(A)(2)(a) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Cold Holding.
This inspection finds that you are in compliance with the requirements outlined in the Notice of Alleged Violation. No further enforcement action is required. The food establishment shall return to normal inspection frequency.
Additionally, the Ecolab chemical dish machine was observed in compliance with a chlorine sanitizer solution with a concentration of 200 ppm.
No violation noted during this evaluation. | 03/14/2013 | Follow-up | |
The purpose of this visit was to conduct a risk factor assessment in conjunction with a foodborne illness investigation.
Additional Equipment Temperatures:
Hot-holding unit: 165F
2DRW 1DR refrigerator: 41F
2DR undercounter refrigerator #1: 40F
2DR undercounter refrigerator #2: 39
Traulsen 1DR upright refrigerator: 35
2DR reach-in refrigerator: 36
Walk-in refrigerator (upstairs): 41F
Delfield 2DR flat top #1 (not in use) - upstairs: 49F
Delfield 2DR flat top #2 - upstairs: 39F
2DR undercounter refrigerator (Left): 38F
2DR undercounter refrigerator (Right): 48F
Tomatoes in 4DRW 1DR refrigerator - COLD HOLDING - 41F
Chicken in Walk-in refrigerator (by salad station) - COLD HOLDING - 45F
Eggplant parmesan (~3.0 hours) in 1/1 Delfield stacked refrigerator/freezer - COOLING - 46, 43
Mozzarella in 1DR undercounter refrigerator - COLD HOLDING - 36F
Cooked mushrooms in hot-holding unit - HOT HOLDING - 135F
Butter, veal, provolone, in 2DRW 1DR refrigerator - COLD HOLDING - 40F, 41F, 41F
Sliced tomatoes, sausage, in 2DR undercounter refrigerator #1 - COLD HOLDING - 41F, 41F
Meatballs, meat sauce over steam - HOT HOLDING - 164F, 185F
Butter, alfredo sauce, in 2DR undercounter refrigerator #2 - COLD HOLDING - 38F, 41F
Cheesecake in Traulsen 1DR upright refrigerator - COLD HOLDING - 40F
Eggplant steam table - HOT HOLDING - 192F
Marinara steam table - HOT HOLDING - 145F
Provolone in 2DR reach-in refrigerator - COLD HOLDING - 37F
Cooked mushrooms in Walk-in refrigerator (upstairs) - COLD HOLDING - 41F
Blue cheese in Delfield 2DR flat top #2 - upstairs
Milk in 2DR undercounter refrigerator (Right) - COLD HOLDING - 46F
The EcoLab glassware dishmachine (not in use) was observed with 0ppm of chlorine. Please fax to my attention within 5 days a copy of the service report for the repair of the dishmachine.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (
www.vdh.virginia.gov
).
If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- 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: Mozzarella in 2DR flat top refrigerator at 47F, creme brulee, in 3DR prep refrigerator at 44F
Correction: Chicken in Walk-in refrigerator (by salad station) at 45F - MOVED TO WALK-IN TO COOL. Milk in 2DR undercounter refrigerator (Right) at 46F - DISCARDED.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink by the 2DR flat top refrigerator downstairs being used to store used ice cream scoops. Items were cleared.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. Person in charge was notified to provide hand towels at all hand sinks.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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02/15/2013 | Risk Factor | |
Today’s inspection was to conduct a Risk Factor Assessment in conjunction with a food borne illness complaint investigation.
Additional Equipment Temperatures:
1. 2dr prep top cooler #2- 39F
2. Traulsen 1dr cooler- 36F
3. 2 drawers sets (3-right, middle, left)- 42F
4. 2dr prep cooler waiter line- 40F
5. 2dr preptop cooler #3- 42F
6. walkin cooler #1- 40F
7. 1dr preptop cooler- 40F
8. batter prep station- 34F
9. 1dr preptop cooler #2- 43F
Additional Food Temperatures:
1. Cold-holding: raw salmon 32F, raw chicken 38F, milk 39F, raw tilapia 33F in walkin cooler #4
2. Cold-holding: provolone cheese 40F, cooked ham 40F, diced tomatoes 42F, alfredo sauce 43F, cooked sausage 43F, cooked chicken 45F in 2dr preptop cooler #1
3. Cold-holding: cooked onions 38F, raw shrimp 38F, cooked crab 39F, raw veal 39F, roasted garlic 38F in 2dr preptop #2
4. Cold-holding: cheesecake 40F in Traulsen 1dr cooler
5. Cold-holding: cooked pastas 6x- 42F, 42F, 46F, 45F, 44F, 44F in 2 drawer sets
6. Cold-holding: cooked pasta 45F, mozzarella cheese 38F in 2dr prep waiter
7. Cold-holding: diced tomatoes 46F, roasted garlic 45F, cooked lobster 43F in 2dr preptop #3
8. Cold-holding: Ceasar dressing 3x- 47F, 47F, 48F in walkin cooler #1
9. Cold-holding: raw chicken 37F, cut tomatoes 41F, alfredo sauce 35F in 1dr prep top cooler
10. Cold-holding: roast beef 38F, raw calamari 35F in batter station
11. Cold-holding: roasted red peppers 40F, diced tomatoes 47F in 1dr preptop #2
12. Cooling: Cooked chicken (4hrs) 58F
As previous EHS noted and based on today's observations: Observed several racks of cooling food in the walkin coolers. The quantity of cooling food can bring the temperature of the walk in up and not allow it to cool/maintain PHF at the proper temperature. Alternate methods of cooling should be employed, purchasing a blast chiller, cooling less food, and utilizing the walkin freezers
Please fax to my attention both heat sanitizing dish machine invoices, Traulsen 2dr upright cooler invoice by January 2, 2013.
Please fax to my attention copy of CFM card by January 15, 2013
New dish machines were installed in downstairs kitchen. Ecolab Chlorine Sanitizer for glasses and Ecolab WH-66 Heat Sanitizer for the rest of food contact surfaces. Upstairs dish machine is the same (Stero SC-2-4 Heat Sanitizer)
If you have any questions or concerns, please call 703-246-2444. Thank You.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Food employee removed containers.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- 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: bread. food employee discarded bread and wore gloves.
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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: sliced tomatoes 46F in delfield 3dr dessert, cooked mushrooms 47F and 48F in walkin cooler #2, cooked pasta 45F in 2dr prep cooler waiter line, cesar dressings 47F, 47F, 48F=Discarded because kept overnight.
cooked chicken 45F in 2dr cooler, cut tomatoes 46F and roasted garlic in 2dr preptop cooler #3, diced tomatoes 47F in 1dr preptop cooler #2= discarded because out of temperature too long (4-6hrs) even though same day prep.
cooked pastas 46F, 45F, 44F, 44F in 2drawers sets= put back in walkin cooler, only out for less than 2hours.
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: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (corrected on site) (repeated violation)
Observation: Due to improper operation of the hot water, both upstairs and downstairs mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized. sanitizing bucket was set up by food employee.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces.
- 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.
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12/28/2012 | Risk Factor | |
The purpose of this visit was to verify the capability of the produce walk in. The walk in is holding potentially hazardous food at 41F or below.
No violation noted during this evaluation. | 11/29/2011 | Follow-up | |
- Duties / Inspect Foods upon Receipt
Observation: Based on a discussion with the PIC/CFM, food employees are not inspecting the food upon receipt to verify proper temperature and intact packaging.
Correction: The Person in Charge or certified food manager shall designate employees to inspect the food upon receipt from the licensed vendors. The employees shall visibly observe the foods as they are received to determine that they are from approved sources, delivered at the required temperatures of 41°F or less, 135°F or above, or frozen solid, the temperatures of the foods are documented in a daily log book, and protected from contamination.
- 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 ice cream scoops in standing water
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Linens and Napkins, Use Limitation (corrected on site)
Observation: Linen napkins found used in contact with the following food item: cut tomatoes, cut cheese
Correction: Napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens are replaced each time the container is refilled for a new consumer.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: CORRECTED UPON INSPECTION
The following food item were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed crumbled blue cheese at 47F on 4 drawer/1 door salad prep top - PUT IN WALK IN
Diced tomatoes at 44F, sliced provolone on saute1 door, 2 drawer prep top - PUT IN WALK IN
Alfredo sauce at 46F on appetizer prep top - PUT IN WALK IN
Cooked sausage at 46F on Delfield 3 door prep refrigerator - REDUCED AMOUNT PUT IN WALK IN
Milk at 45F, cream cheese at 44F - Harford produce walk in - PUT IN MEAT WALK IN
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.
- 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: Harford produce walk in
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.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Gaskets of prep refrigerators, caulking at upstairs dishmachine
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Plates, bowls
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (corrected on site) (repeated violation)
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces.
- Equipment & Utensils / Air-Drying or Adequate Draining Required (repeated violation)
Observation: Prep pans were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulbs in the upstairs dishwashing area 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 Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
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11/28/2011 | Routine | |
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