The manager provided a current Northern Virginia Food Protection Card and a revised menu with corrected Consumer Advisory.
No violation noted during this evaluation. | 03/25/2016 | Follow-up | |
- Certified Food Manager: Certificate Process (repeated violation)
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia FPM card.
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia FPM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
- 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: eggs on the brunch menu, the tuna and ceviche on the lunch & dinner menus. Correct menus in 10 days.
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.
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03/24/2016 | Follow-up | |
- Certified Food Manager: Certificate Process
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia FPM card.
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia FPM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Critical: No Bare Hand Contact with RTE Foods
Observation: Observed employee using bare hand contact with washed produce at the bar.
Correction: Use a utensil or gloves when handling washed produce.
- Critical: Food Protection from Contamination / Separate Raw from RTE
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit and freezer unit. Raw eggs were improperly stored in the walk-in refrigerator, and raw meats are improperly stored above ready-to eat foods in the reach-in freezer.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: hot dog chili, sausage Bolognese, rice, heavy cream, and artichoke dip. Foods were discarded during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: hot dog chili, sausage Bolognese and artichoke dip.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
- 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: eggs on the brunch menu, the tuna and ceviche on the lunch & dinner menus. Correct menus in 10 days.
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.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time
Observation: 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) The dish machine at the bar is not properly sanitizing. Do not use the dish machine until it is sanitizing between 50-100ppm.
Correction: Cease use of the chemical sanitizing warewashing machine at this time. The warewashing machine shall not be used unless it is properly repaired and chemically sanitizing equipment, utensils, dish wares, glass wares, etc. at a concentration of at least 50-100ppm of chlorine for the required amount of time as specified by the warewashing machine's data plate.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at the rear bar handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at the kitchen or the rear bar handwashing sinks. Paper towels provided during the inspection.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Critical: Separation of Toxics by Spacing or Partitioning
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Clean equipment is improperly stored with dismachine chemicals.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.
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03/23/2016 | Routine | |
- 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.
- 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: steak salad and wagyu sirloin.
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.
- Storage of Equipment/Location/Contamination Prevented (repeated violation)
Observation: The following equipment, utensils, linens, single-service and/or single-use articles susceptible to splash or spray: food containers and utensils. (equipment is stored on a shelf right next to the mop sink where brooms and mops are also stored touching the containers).
Correction: Equipment, a cabinet used for the storage of food, or a cabinet that is used to store cleaned and sanitized equipment, utensils, laundered linens, and single-service items may not be located in locker rooms, toilet rooms, garbage rooms, mechanical rooms, or anywhere susceptible to contamination. (Put up a splash guard between the sink and the shelf or move the food containers.)
- Equip/Utensils/Linens/Single-Service/Invert, Cover (repeated violation)
Observation: Clean straws at the bar were observed stored uncovered.
Correction: Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted to prevent bare hand contamination. (You may also consider an individual straw dispenser).
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08/05/2015 | Follow-up | |
This visit was made to conduct a routine food safety evaluation.
A 'Big 6' poster was given and discussed.
Email or fax a copy of your parasite destruction letter to me within 10 days.
Also, please follow up with me tomorrow about your walk-in to ensure that it goes down to 41 degrees F and stays there. If during especially hot days and during periods of frequent use it goes above 41 degrees F, other methods should be used to ensure that the food stays below 41 degrees F. You can use ice or ice packs to keep food cold, and you can proactively set the unit to a lower temperature setting before you are busy, and then back up at night to prevent freezing.
*Repeat violations are subject to civil penalty*
- 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.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served or sold in a ready-to-eat form without freezing for parasite destruction is not properly identified as such: smoked salmon
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form and the fish is raised and fed as specified by Law, a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed shall be obtained by the person in charge and retained in the records for 90 calendar days beyond the time of service or sale to a consumer. (PIC agreed to email a parasite destruction letter to me).
- 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: cooked pasta in the walk-in refrigerator and other items in the walk-in including raw meats, cooked produce, and sauces.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (The cooked pasta was discarded. The walk-in was cooling rapidly during the inspection after being adjusted to a colder setting to combat the hot temepratures outside, inside and frequent opening and closing of the door. The person in charge reported that the items had been out of temperature for less than 2 hours).
- 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: steak salad and wagyu sirloin.
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.
- Storage of Equipment/Location/Contamination Prevented (repeated violation)
Observation: The following equipment, utensils, linens, single-service and/or single-use articles susceptible to splash or spray: food containers and utensils. (equipment is stored on a shelf right next to the mop sink where brooms and mops are also stored touching the containers).
Correction: Equipment, a cabinet used for the storage of food, or a cabinet that is used to store cleaned and sanitized equipment, utensils, laundered linens, and single-service items may not be located in locker rooms, toilet rooms, garbage rooms, mechanical rooms, or anywhere susceptible to contamination. (Put up a splash guard between the sink and the shelf or move the food containers.)
- Equip/Utensils/Linens/Single-Service/Invert, Cover
Observation: Clean straws at the bar were observed stored uncovered.
Correction: Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted to prevent bare hand contamination. (You may also consider an individual straw dispenser).
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: The handwashing station at the kitchen is being used for purposes other than washing hands. (Observed food container in the hand sink at beginning of inspection).
Correction: Hand sinks are to be used for hand washing only (The container was moved upon request).
- Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site) (repeated violation)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. (Observed a bottle of sanitizer not labeled).
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials. (bottle was labeled)
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08/04/2015 | Routine | |
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. (Employee did not wash hands before putting on gloves to begin a new task)
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, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness. (employee washed hands and put on new gloves upon request).
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Observed travel mug for employee at side bar sever station.
Correction: Employee beverages shall be stored ina container with a cover and a straw, and stored to prevent contamination of food items. (Travel mug was removed).
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Spoons for ice cream stored in bucket of 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 water).
- Storage of Equipment/Location/Contamination Prevented
Observation: The following equipment, utensils, linens, single-service and/or single-use articles observed stored next to the mop sink with no barrier to prevent splash contamination.
Correction: Equipment, a cabinet used for the storage of food, or a cabinet that is used to store cleaned and sanitized equipment, utensils, laundered linens, and single-service items may not be located in locker rooms, toilet rooms, garbage rooms, or mechanical rooms, or in any places subject to splash.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the bar is blocked, preventing access by employees for easy handwashing. (Bar hand washing sink was blocked by an ice bin hanging on it in front)
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Ice bin was moved allowing access for hand washing)
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the server station side bar is being used as a dump station.
Correction: A hand washing sink may not be used for purposes other than hand washing. (PIC removed strainer and asked employees not to use the hand sink for duming)
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. (No paper towels at hand sink in kitchen or bar)
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. (PIC provided paper towels)
- Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. (Observed spray bottles in kitchen and bar areas not labeled)
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials. (PIC labeled spray bottles).
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03/23/2015 | Routine | |
| No violation noted during this evaluation. | 03/03/2015 | Complaint | |
This visit was made to conduct a pre-opening inspection. The following items shall be corrected prior to opening:
1. Install barriers between ice bins and hand sinks
2. Seal FRP boarding in side bar
3. Install soap and paper towel dispensers at all hand sinks
4. Repair leak under 3-compartment sink waste-line
Note: Informational binder provided and discussed.
*Recommend issuance of Alexandria Health Department Permit.
FPM: Joseph C Lennon: F-115588: Exp. 11/14/17
No violation noted during this evaluation. | 02/09/2015 | Pre-Opening | |
This visit was made to conduct a construction visit. The following items require correction:
1. Certified Food Protection Manager must be submitted.
2. Provide Consumer Advisory for raw/undercooked food items.
3. Provide parasite destruction letter for undercooked/raw fish.
4. Remove carpet in office to provide a non-absorbent surface for soda syrups.
5. Provide personal storage racks/cabinets/lockers
6. Seal all open junctures
7. Have all plumbing complete with proper drainage.
8. Increase lighting to 50' candles where food preparation occurs.
9. Submit application with permit fee.
Call AHD to schedule a pre-opening inspection. Tentative pre-opening scheduled for Friday, January 30, 2015 at 3:00 PM.
No violation noted during this evaluation. | 01/21/2015 | Pre-Opening | |
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