This visit was made to follow up to the routine food safety evaluation conducted on January 12, 2016. The following corrective actions have been taken by the establishment:
1. The chemical dispenser in the back on the main floor has been repaired and is dispensing the quaternary ammonium sanitizer to sufficient concentration. Thank you
Note: Please remember to set the timer or use another method to mark the 4 hours that the Time/temperature Control for Safety foods on the prep counter can be kept out of temperature control using Time as a Public Health Control Procedure.
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold (repeated violation)
Observation: The date on which the last shellstock from the container is sold or served was not recorded on the tag or label.
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. Spoke to Person in Charge about starting to record the dates.
- Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: pisco sour drink on the drinks menu that is made with raw egg white.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. A new menu is going to be made soon by the restaurant. Please fax a copy of the new menu that has a proper disclosure and reminder for any drink made with raw or undercooked egg product. Please fax to (703) 746 4919
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01/19/2016 | Follow-up | |
This visit was made to conduct a routine food safety evaluation. The Person in Charge was very helpful during the visit. The following issues require attention:
1. Please ensure that employees are washing their hands before engaging in food preparation and any time after possible contamination (i.e. wash hands when switching from one task to another) including:
After handling soiled equipment or utensils, During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks
- Critical: Certified Food Manager: Presence Required (corrected on site)
Observation: At the beginning of the visit the Person in Charge did not have a Northern Virginia Certified Food Protection Manager card. Another manager arrived during inspection who did have the card.
Correction: Establishment shall be under the control of someone holding a valid Northern Virginia Certified Food Protection Manager card at all operating times. A manager did arrive during the visit who did have a card. It is recommended to have additional employees get the fodo protection manager card. They can be obtained from ORS Interactive.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed a food employee fail to wash their hands before putting on new gloves.
Correction: All food employees shall be washing their hands often especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, beforeputting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness. Instructed food employee to wash their hands before putting on new gloves.
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold
Observation: The date on which the last shellstock from the container is sold or served was not recorded on the tag or label.
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. Spoke to Person in Charge about starting to record the dates.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Spoons used to serve mashed potatoes and collards at cookline were in room temperature 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. Spoons were removed from the water.
- Critical: Reheat PHF(TCS) to 165°F for Hot Holding (corrected on site)
Observation: Mashed potatoes were being reheated in the steam table and were at 82°F.
Correction: Potentially hazardous foods (time/temperature control for safety food) that is cooked, cooled, and reheated for hot holding shall be reheated to a minimum temperature of 165°F for 15 seconds. Potatoes were reheated on the stove top to 165°F and then placed back in the steam table.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: the following vegetables on the prep top on ice or not on ice: cut tomatoes (55°F), beets (41-55°F) , golden beets (54°F)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Food items will be kept out for lunch service for additional 3 hours. At the end of the 3 hours any remaining food from these items are to be discarded. They will be implementing Time as a Public Health Control Procedure for these items. The procedure and requirements were provided to the Person in Charge.
- Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: pisco sour drink on the drinks menu that is made with raw egg white.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. A new menu is going to be made soon by the restaurant. Please fax a copy of the new menu that has a proper disclosure and reminder for any drink made with raw or undercooked egg product. Please fax to (703) 746 4919
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: Quaternary ammonium solution being used to sanitize was not coming out of the dispenser with appropriate concentration in back of kitchen upstairs.
Correction: A quaternary ammonium compound solution shall have a minimum temperature of 75°F, a concentration as specified under 7-204.11 and as indicated by the manufacturer's use directions included in the labeling, and be used only in water with 500mg/L hardness or less or in water having a hardness no greater than specified by the manufacturer's label. Please have this dispenser repaired so that it is dispensing sanitizing solution with concentration of between 100 -400 ppm. A follow up visit will be conducted in approximately 3 business days. In the meantime use solution from downstairs
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01/12/2016 | Routine | |
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