Maple Ave, 147 Maple Ave W, Vienna, VA 22180 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Maple Ave
Address: 147 Maple Ave W, Vienna, VA 22180
Type: Full Service Restaurant
Phone: 703 319-2177
Total inspections: 7
Last inspection: 01/20/2016

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Inspection findings	Inspection date	Type
The purpose of this visit was to conduct a routine inspection. NOTE: - Recommended to obtain multiple thermometer to take food temperature at the cook line. Please be reminded to wash, rinse, and sanitize after taking raw or partially cooked food items to prevent contamination. - Monitor the cooling temperature for food items in the walk-in unit. - Update the consumer advisory with disclaimer and reminder together as discussed. - Proper hand washing and gloves is suggested as discussed after handling raw animal products (i.e. seafood). - CFM/Owner present agreed to the following regarding reduce oxygen packaging (sous vide duck) until a complete HACCP Plan is in place: 1) Label all future packages with the production time and date, 2) Hold at 41F or less during refrigerated storage, 3) Remove all items from its vacuum package within 48 hours after packaging. Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site) Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours: Chicken Broth (46F), Cooked Rice (45F) in walk-in Unit. Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. FOOD ITEMS WERE DISCARDED. Critical: Cook-Chill & Sous Vide without Variance, Requires HACCP Plan (corrected on site) Observation: The following food is packaged using a cook-chill process, but the food establishment has not implemented a HACCP plan: Duck Sous Vide Correction: Unless a HACCP plan is implemented to include the information listed in Section 3-502.12(D)(1)-(4), a variance from the Health Department to use the cook-chill process will be required. THE MANAGER OPENED THE SEALED SOUS VIDE BAGS AT THE TIME OF INSPECTION.	01/20/2016	Routine
The purpose of this visit was to conduct a risk-factor inspecton. NOTE: - Observed the establishment is preparing duck sous vide. This food item required a Hazard Analysis Critical Control Plan (HACCP). Contact one of the HACCP specialist in the Health Department with in 7 days. Contact information is provided to the PIC. - Date marking guideline hand out was provided to the PIC. Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Duck over beef in walk-in refrigerator. Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). Food items were re-organized. Provided a copy of cross contamination prevention guidelines handout to the PIC. Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site) Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: Beef Chick Broth in the walk-in refrigerator, Prok in the True 2-DR Prep against wall, Cous Cous in the True 2-DR Prep Refrigerator #2. Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen) Critical: Cook-Chill & Sous Vide without Variance, Requires HACCP Plan Observation: The following food is packaged using a cook-chill process, but the food establishment has not implemented a HACCP plan: Duck Correction: Unless a HACCP plan is implemented to include the information listed in Section 3-502.12(D)(1)-(4), a variance from the Health Department to use the cook-chill process will be required. Contact Health Departement to process the veriance with in 7 days.	08/13/2015	Risk Factor
The purpose of this visit was to conduct a routine inspection. NOTE: - A Cross contamination prevention guidelines was provided to the Person-in-Charge (PIC) to post for training purpose for employees. - Active Managerial Control (AMC) information was discussed with the PIC. No violation noted during this evaluation.	02/23/2015	Routine
The purpose of this visit was to conduct a risk factor assessment. Quaternary ammonium sanitizer in 3 vat sink/wiping cloth bucket = 350/300 ppm. The following good retail practice were discussed during the inspection: Repair leak in plumbing under 3 vat sink. No violation noted during this evaluation.	08/18/2014	Risk Factor
The purpose of this visit was to conduct a routine risk evaluation. Quaternary sanitizer solution in 3 vat sink/ wiping cloth bucket: 350/300 ppm. No violation noted during this evaluation.	02/25/2014	Routine
The purpose of this visit was to conduct a risk factor evaluation. Quaternary ammonium sanitizer in 3 vat sink/ wiping cloth bucket 300/250 ppm. Good retail practices discussed during the inspection: provide thermometer in in True 2 dr prep cooler #2, improve door seals/self closing mechanism for outside door to rear dry storage room.. No violation noted during this evaluation.	08/15/2013	Risk Factor
The purpose of this visit was to conduct a routine inspection. Water Heater Information: State 6S675XRRS. . PIC advised hood filters cleaned 1x/week. and provided invoice for Hood Service dated 12/2/12. PIC provided invoice for pest control services and advised PCO visits facility for inspection every 1-2 weeks. No fish or shellfish currently offered raw or undercooked per PIC. PIC to provide invoice for hand sink repair. 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: Top of ice machine interior, not directly in contact with stored ice. 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. Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F Observation: The handwashing sink at warewashing area is temporarily equipped with separate cold and water faucets (hot water must be turned on & off below sink) due to recent damage to hot water faucet. NOTE: PIC advised that plaumber has already been contacted to repair faucet. Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.	02/04/2013	Routine

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