Today’s inspection was to conduct a routine assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
EHS provided additional training and written instructions on:
-Hot, Cold Holding temperature and danger zone.
-shellstock tag: 1) mark tag with last date sold 2) keep for 90 days
*Manually correct all menus with disclaimer asterisk by ceviche.
*Mark shellstock tag with last date sold/consumed.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- Critical: Food Condition / Safe, Unadulterated, and Honestly Presented (corrected on site)
Observation: The following food item(s) is observed to be unsound or adulterated: two containers of cooked beans in walk-in cooler had mold in it.
Correction: ALL food shall be safe, unadulterated and honestly presented as specified under 3-601.12. Discarded.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site) (repeated violation)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served. EHS provided training on the reason for marking last date sold and keeping for 90days.
- Thawing / Approved Methods
Observation: Observed the following food thawing using an improper method: frozen pork on counter
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
- 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: stewed tomato (44F), cooked beans (47F), cooked tamales (46F), shredded mozzarella cheese (47F), pico de gallo (46F) in walk-in cooler.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Walk-in cooler was observed at 45F. Thermostat was lowered and observed it at 40F during inspection. Potentially hazardous foods were discarded.
- Critical: 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: ceviche
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- 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: Walk-in cooler was observed at 45F. It was emptied of potentially hazardous foods.
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. Conderser had frozen over. Mechanic directed manager to thaw by raising the thermostat and slowly lower the thermostat back down. By the end of the inspection, EHS observed walk-in cooler temperature at 40F.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment: microwave
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink: kitchen soap dispenser was empty.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. Dish soap placed there.
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03/06/2015 | Routine | |
The purpose of this visit is a follow-up visit to check on outstanding violations. Manager received pest control on 9/11/14. No cockroaches observed during this visit. Manager sealed the three vat sink to wal, filled oles along wall at three vat sink
- Certified Food Manager/Certificate Process (repeated violation)
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: EHS provided updated informational sheet on how to obtain the photo identification CFM card. 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 or emailed to me within 10 days. I have provided you with my business card. Failure to provide a copy of the photo identification card will result in further enforcement action.
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09/15/2014 | Follow-up | |
- Critical: No Bare Hand Contact with RTE Foods (corrected on site) (repeated violation)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands by sprinkling cheese onto a burrito using bare hands.
Correction: The foodworker was instructed to discard the burrito and training was provided to properly place gloves on hands by first washing hands and then reaching into the glove box to place on clean gloves prior to touching ready to eat foods. The employee did demonstrate proper handwashing during the training for wearing gloves. 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: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Raw beef stored over tamales and raw shell eggs stored over Tres Leches cake, all inside the walk in refrigerator
Correction: A Cross contamination handout (english/spanish) was provided and the manager arranged the foods for proper storage to prevent cross contamination. Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: Cooked beef, tamales, cooked chicken thighs, cooked rice with vegetables all stored in the walk in refrigerator.
Correction: Manager dated the foods during inspection. Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: Shredded, bulk opened containers of mozzerella cheese stored in the walk in refrigerator.
Correction: Datemarking guideline sheet was provided (English/Spanish) to the manager. The manager dated the foods during inspection. Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety.
- Equipment / Fixed / Space / Seal
Observation: The wall/sink juncture is missing caulking or sealant to prevent water, food or cockroaches from going behind the sink.
Correction: Caulk the wall/sink juncture at the three vat sink prior to your pest control treatment.
- 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: EHS provided updated informational sheet on how to obtain the photo identification CFM card. 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 or emailed to me within 10 days. I have provided you with my business card. Failure to provide a copy of the photo identification card will result in further enforcement action.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink at the bar is being used to store a container of lemons and limes.
Correction: The foodworker removed the container from the basin. Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the the three vat sink piping are leaking into a container which collects the leaking water.
Correction: Immediately dump the water in the pan below the three vat sink and do this frequently throughout the day to prevent this water from being a source of food for cockroaches. Within 10 days, repair the piping under the three vat sink so that a water collection container is no longer needed and the leaking has stopped. A plumbing system shall be maintained in good repair.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the bar handwashing sink.
Correction: Foodworker obtained pape rtowels and placed at the bar handsink. Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Physical Facilities Good Repair
Observation: Observed holes in walls near three vat sink.
Correction: Repair the holes in the walls near the three vat sink. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Effective methods are not being used to cockroaches. EHS observed two live cockroaches behing the cutting board above the three vat sink.
Correction: Manager scheduled a pest control visit for this evening. EHS provided a handout on how to prevent cockroach infestations. EHS instructed the manager on methods to make it uncomfortable for a cockroach to reside in the facility, such as elevating equipment off floor, cleaning floor drains, repairing leaking pipes. Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. If cockroaches are found on the premises methods shall be used to control their presence.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist for cockroaches as EHS observed several boxes of non-food items, such as tools, boxes, cleaning products, and other equipment stored directly on the floor..
Correction: Prior to your pest control treatment/inspection, remove items not needed from the premesis. Elevate needed items on approved shelving units at least 6 inches off the floor to allow for cleaning and observing the area under the shelving units. This will make the pest control treatment much more effective if the cockroaches do not have any place to hide such as under boxes on the floor. Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of cockroaches on the premises.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor drains and the pipes below the three vat sink have a build up of grime and grease.
Correction: Prior to your pest control treatment this evening or tomorrow morning, clean the pipes and the floor drains of the built up grime and grease. Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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09/11/2014 | Routine | |
The purpose of this visit is a follow-up to verify the record keeping for shell stock tags maintained at this facility. The manager is now maintaining the shellstock tag attached to the bags of Mussels until the last mussel is pulled from the bag. Once the tag is pulled, the manager is now writing the date on the back of the shellstock tag and agrees to keep the tag for 90 days from the date written on the tag.
In addition, the CFM discussed that the facility now uses ice/water baths to cool salsa and places cooked chicken breasts onto sheet pans in a single layer once cooked and place into the walk in cooler to cool after cooking. Manager used cooling logs which were provided to the facility by the EHS. Thank you.
No violation noted during this evaluation. | 05/28/2014 | Follow-up | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures by rinsing hands and placing soap on hands and scrubbing for less than 5 seconds at the three vat sink at bar.
Correction: Training provided by EHS to foodworkers on proper handwashing techniques during inspection. Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in the three vat sink at the bar and in the kitchen.
Correction: Training provided to foodworkers on proper procedure for handwashing, including the proper location for handwashing which is in a handsink designated for handwashing only.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied
Observation: Tags missing from the mussel container.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. Contact the supplier on your invoice for the mussels and request that a copy of the shell stock tag for the mussels be fax to this location. Once received, attach that faxed tag to the mussels and maintain that for your records for 90 days after you use the last of the shellstock and pull the tag and write the date that the last shell stock was used on the tag. In the future, ensure that the tag is attached to the mussels and any other shellstock until the last of the shellstock is used.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served
Observation: Observed that the tags stored at this facility do not contain the date the last shellstock was used on the tags.
Correction: EHS provided a training to manager and foodworkers on proper management and record keeping with regard to shellstock tage. The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served.
- 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: lemons to be used as a garnish for drinks.
Correction: The lemons were discarded and the employee washed hands and donned gloves after training. 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.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: wine in a squirt bottle, beer in a squirt bottle, water in a squirt bottle and stored along the cookline.
Correction: Manager labeled the bottles. 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.
- 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: Food workers placed into a wiping cloth solution which tested at 100ppm chlorine. 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.
- 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: rice 50f in lexan container over 4-6 inches deep and tightly covered, salsa 51f in bucket over 12 inches deep, cooked chicken breast 51f, tightly covered in double layer, all were prepared last night, over 6 hours prior.
Correction: Manager discarded the above foods during inspection. Based upon today's training it was decided that the best methods will be to place the chicken in a sheet pan in a single layer and place into the reach in freezer with a thermometer in the meat to monitor when the temperature reaches 135f. For the rice, place onto a sheet pan and place uncovered into the reach in freezer with a thermometer to measure when the temperature reaches 135f and for the salsa, an ice/water bath with product in a metal stock pot and stirred frequently to cool with monitoring by a foodworker using a thermometer. Then once the products reach 135f, the 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. It is best to log the temperatures to ensure you are meeting the time and temperature requirements. I have provided you with a sample cooling log to use and train employees on cooling and logging temperatures.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: cooling salsa in a bucket with product approximately 12 inches deep without any other means of assistive cooling such as ice/water bath. Cooling cooked chicken breasts stacked in double layer and tightly covering, Cooling cooked rice in a covered lexan container tightly covered and approximately 4-6 inches deep.
Correction: I have provide you with some methods to use to properly cool foods. This along with today's training should allow you to adjust the cooling methods so that you can properly cool foods. Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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: the bus tub which was washed, rinsed but not sanitized because the foodworker did not immerse the bucket into the sanitize basin of the three vat sink which did contain chlorine at 100ppm.
Correction: Foodworker brought the bus tub back to the wash line from placing it into clean storage and washed, rinsed and sanitized the bus tub after EHS provided training. All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. Remember not to skip the sanitize step after washing and rinsing utensils.
- Equipment & Utensils / Air-Drying or Adequate Draining Required (corrected on site)
Observation: Bus tubs were found stacked while wet after cleaning and chemical sanitization.
Correction: Manager repositioned the bus tubs to air dry during inspection. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: The Certified Food Manager arrived approximately 15 minutes after the beginning of the inspection.It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Both the bar handsink and the kitchen handsink was observed with utensils and cleaning cloths inside the basin.
Correction: Manager removed the utensils and cleaning cloths from basin. Employees were reminded that handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
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05/02/2014 | Routine | |
- 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: 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)
- Critical: Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates Last Sold or Served
Observation: The tags for the molluscan shellfish (clams and mussels) are not being retained for 90 days.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date when the last shellstock from the container is sold or served using one of the following methods: 1) an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when the last shellstock from a container are sold or served, 2) preserving source identification by using a record keeping system, and 3) ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer.
- 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: guacamole =46-F
Correction: sour cream -= 44-F.
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12/03/2013 | Risk Factor | |
PREOPERATIONAL FINAL INSPECTION - FOLLOW UP
*Items listed on inspection report dated 11-05-13 have been corrected. We thank you.
*Mechanical Dish Washing machine has been replaced with the following model: ADS, Model Number ET-AH, which uses 34 gallons per hour of hot water.
*Approval for a Health Department Permit is hereby granted. This inspection report shall serve as your permit until official permit is delivered to you. No equipment changes/replacements/additions are allowed without approval by Health Department.
No violation noted during this evaluation. | 11/07/2013 | Pre-Opening | |
PREOPERATIONAL FINAL INSPECTION AFTER CHANGE OF OWNER AND LIMITED RENOVATIONS
SCOPE OF WORK:
1. New bar and new bar equipment
2. New kitchen floor
3. New kitchen equipment: Stove, Grill, Griddle & 2 Hot Holding Units
4. New kitchen ceiling tiles
5. Modification of ehaust hood system and fire suppression system
6. New mechanical dish washing machine that was not on approved plans.
INSPECTION
1. Waste water drain line from the sanitizing compartment of the bar three-compartment sink shall be separated to drain separately.
2. Lighting at the bar handing washing sink is only 10 foot candles. You need at least 20 foot candles.
3. Light bulbs at bar are not shielded. You may install shields or non-shatter bulbs.
4. Lighting at rest rooms is only 12 foot candles. You need at least 20 foot candles.
5. A mop rack has not been installed.
6. Exhaust hood has not been caulked to wall.
7. There is a flow control vent which is plumbed to drain into three-compartment sink drainboards. Relocate the vent.
8. Install a light bulb at walk-in refrigerator light fixture.
9. Relocate the soap and paper towel dispensers from the three-compartment sink.
10. Lighting at the two food preparation tables is only 20 foot candles. You need at least 50 foot candles.
*Existing waste water drain line from the grease interceptor drains into an open site/floor sink. We request that when next plumbing renovations are done, this drain line should plumbed directly to main sewer line.
*The bar three-compartment sink has only one integral drainboard. Two integral drainboards are required. The applicant has been allowed to keep the sink. The applicant has installed glass shelves by the three-compartment sink to be used to air dray cleaned/sanitized glasses.
*Owner shall correct the above listed items and schedule for a final follow up Health Department inspection.
No violation noted during this evaluation. | 11/05/2013 | Pre-Opening | |
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