The purpose of this visit is to conduct a risk factor assessment.
Increase hand washing frequency and post current permit visible to the public.
Discussed active managerial control with the person in charge.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier (repeated violation)
Observation: The following farm-raised fish (SALMON) served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3).
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
- Permit to Operate Required, Must be Posted, Must be Valid
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.
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10/14/2015 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
Provide a copy of the parasite destruction letter within 10 days of the inspection. Send information via fax or email to my attention.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish (SALMON) served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3).
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
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03/11/2015 | Routine | |
- 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:whole milk=65-F, skim milk = 47-F, half & half milk= 53-F, Canadian bacon = 46-F, ham = 47-F, Jalapeno cream cheese = 79-F(top layer),scallion cream cheese = 47-F (top layer).
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. (milk discarded, ham and Canadian bacon replaced, and taken to the walk-in for cooling to 41-F).
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08/18/2014 | Risk Factor | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
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.
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)
- Equipment / Non Food / Design / Easy Clean
Observation: Milk crates found used for storage as racks in the walk-in cooler and in the dry storage areas.
Correction: Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: Debris build-up was observed at the top of the hot water heater .
Correction: Clean equipment surfaces more often to prevent build-up of dirt and debris.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floors under shelving inside the walk-in refrigerator and walk-in freezer, the floor under storage shelving in the dry storage area, and the floor under cooking equipment are in need of cleaning. Build-up of debris, grease, and ice were noted in these areas.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Thoroughly clean more frequently the floors to prevent build-up that may attract pest on premises.
- Mops in Air-dry Position (corrected on site)
Observation: Observed that mops are improperly stored between use. Wet mop found stored in the mop bucket not hung to air dray after use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies. You may hang wet mops to proper air dry after each use.
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04/21/2014 | Routine | |
The purpose of this visit is to conduct a routine inspection.
No violation noted during this evaluation. | 09/06/2013 | Routine | |
The purpose of today's visit was to conduct a routine inspection. Please contact me if you have any questions. Thank you.
Fax letter by December 8, 2011 to 703-385-9568.
NOTES: Sanitizer - Quat at 200 ppm
Water Heater: AO Smith BT 80 300
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
Observation: Facility does not have an employee health policy.
Correction: Review handouts with all employees and have them sign form.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: Smoked salmon (lox) is received frozen but a letter from supplier is required - either stating to the temperature slamon is frozen to and for how long OR a letter stating that the salmon is farm-raised and pellet fed.
Correction: Provide letter to me within 2 weeks.
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11/23/2011 | Routine | |
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