The purpose of this visit was to conduct a Risk-Factor Assessment (RFA).
NOTE:
- A cross contamination prevention guideline was provided to the person-in-charge (PIC).
- Advises to train employees to record molluscan shelltags/lables marked with date last served and keep that record for 90 days from the last date served.
- Advised to re-organize the Bally walk-in cooler according to the cross contamination guidelines to prevent possible contamination.
- Observed most of the food items were overfilled on the prep lines. Advised to fill under the fill line on the container to minimize the cold holding temperature violation.
- Advised to keep only small portion on the prep line by the grill and stove. The temperature from the cook line increases the food temperature. Also advised to close the lid while not in use.
- Observed the Continental 4 Drawer/1DR cooler holding 43F. Please fix the cooler and send a copy of service receipt to Health Department with in 2 days.
- Active Managerial Control (AMC) was discussed with the PIC. AMC handout was provided.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (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. Discussed the importance and process with the person-in-charge (PIC). The PIC will mark the date in future supplies.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A Food employee was observed handling the following ready-to-eat foods using their bare hands: Asparagus at the Continental 4-Drawer 1DR prep cooler.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. Food items was discarded.
- 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: Raw burger meats stored over seafoods and ground lamb was stored on the same container with steak (Steak and ground lamb were wrapped seperatly).
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 stored seperatly.
- Critical: Food Protection from Contamination / Separation Unwashed Fruits & Vegetables from RTE Foods (corrected on site)
Observation: Unwashed fruits and vegetables found stored with ready-to-eat food in the walk-in-cooler. Whole mushrooms stored over deli meats.
Correction: Unwashed fruits and vegetables shall be stored separately from ready-to-eat foods such as cooked foods and washed produce. Food items were stored according to the cross contamination prevention guidelines.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Shredded cheese (61F) & Potato pasta (44F) at the continental 4Drawer/1DR saute cooler, Crab (47F) at the Continental 4Drawer, Rosetto ball (44F) & Pasta (48F) at the Bally walk-in.
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. Food items were discarded.
|
03/30/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Dishmachine turned thermolabel black. Quaternary ammonium concentration 3 vat sink/ wiping cloth bucket: 300/200 ppm. Remove disclosure asterisk next to fried chicken on menu because this food item is not offered undercooked. NOTE: PLEASE REMEMBER TO PROVIDE SERVICE INVOICE FOR FOUR PREP COOLERS TO HEALTH DEPARTMENT WITHIN 10 DAYS AS DETAILED ABOVE. ALSO PROVIDE COPY OF MENU WITH REVISED CONSUMER WARNING DISCLOSURE TO HEALTH DEPARTMENT WITHIN 10 DAYS.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site)
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. NOTE: PIC agreed to record date on label as described above.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: cooking utensils stored in sanitizer bucket.
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. NOTE PIC had utensils removed and replaced with cleaned, sanitized utensils.
- Fish Served Raw RTE / Records Creation & Retention of Freezing For Parasite Destruction
Observation: No records of freezing for parasite destruction are maintained for the following raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form: Tilapia,salmon,scallops, shrimp, tuna.
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records for the frozen fish at the food establishment for 90 calendar days beyond the time of service or sale to a consumer. If the fish are frozen by a supplier, a letter the fish supplier stipulating that the fish is frozen as required shall be provided. NOTE: Provide parasite destruction letter to Health Department within 10 days. If tuna is not frozen for parasite destruction, species of tuna must be specified to determine if it is an exempt species.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: risotto/heavy whipping cream/salmon/cooked pasta/veggie burger mix in 4 drawer,1dr prep cooler CL: 46/51/54/53/51 degrees F
Correction: Sliced tomato/roasted chicken/beef short ribs: 45/46/44 degrees F in 2 drawer 1 dr prep cooler CL
- Critical: Consumer Advisory, Disclosure Provided
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure were not marked with a disclosure asterisk to reference the the existing disclosure statement and reminder at the bottom of the menu: ceviche, ahi tuna salad, some burgers (Bistro burger and Bloody Mary burger).
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 asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. NOTE: Provide copy of revised menu to Health Department within 10 days.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no functional temperature measuring device located in the following cold or hot holding equipment: 4 drawer,1dr prep cooler CL/ 2 drawer 1 dr prep cooler/3 dr pizza prep cooler.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. NOTE: Place fully functional thermometers in an easily readable location in all coolers.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration units are not operating properly and are unable to maintain cold food at or below 41°F: 4 drawer 1 dr prep cooler CL, 2 drawer 1 dr prep cooler CL, 4 drawer prep cooler CL, 3 dr pizza prep cooler. The following refrigeration unit has a broken drawer: 4 drawer prep cooler CL.
Correction: Repair/adjust the units so they are able to maintain foods at or below 41°F. Do not use these coolers to store potentially hazardous foods while it is not operating properly. Repair broken door on 4 drawer prep cooler. NOTE: Provide service invoices for four coolers to Health Department within 10 days, including notation that drawer has been repaired.
|
09/10/2014 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Dishmachine turned thermolabel black.
No violation noted during this evaluation. | 04/30/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine risk evaluation. Dishmachine turned thermolabel black. Quaternary ammonia sanitizer concentration 3 vat sink: 350 ppm. Chlorine sanitizer concentration bar 3 vat sink: 50 ppm. NOTE: PLEASE REMEMBER TO PROVIDE SERVICE INVOICE FOR 2 DRAWER/1 DR PREP COOLER AT COOKLINE TO HEALTH DEPARTMENT WITHIN 10 DAYS.
- 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: Hard boiled eggs/halved cherry tomatoes in 2 drawer 1 dr prep cooler R CL: 48/47 degrees F.
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. NOTE: PIC disposed of hard boiled eggs and halved cherry tomatoes.
- Temp Meas Devices, Easily Readable
Observation: Place easily readable thermometers in the front on all coolers (warmest part of cooler/easily readable location):
Correction: Temperature measuring devices shall be designed to be easily readable.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Continenatl 2 drawer/1 dr cooler at cookline.
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. NOTE: Provide service invoice for cooler to Health Department within 10 days.
|
11/18/2013 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Chlorine sanitizer in 3 vat sink: 300 ppm. Dishmachine turned thermolabel black. Discussed the following with PIC during the inspecition:
1) Cold foods shall be stored at 41°F or below, 2) Hot foods shall be held at 135°F or above, 3) Foods for cooling shall be rapidly cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F or below within a total of 6 hours, and 4) Foods shall be reheated to an internal temperature of above 165°F if prepared on site or above 135°F if commercially processed within 2 hours.
The following good retail practices were discussed during the inspection: Thermometers must be placed in an easily readable location in the interior of all cooler/freezer units. NOTE: PLEASE REMEMBER TO PROVIDE PARASITE DESTRUCTION DOCUMENTATION FROM FISH SUPPLIER TO HEALTH DEPARTMENT WITHIN 10 DAYS, and PROVIDE SIGNED EMPLOYEE REPORTING AGREEMENTS TO HEALTH DEPT. WTHTIN 14 DAYS. AS REQUIRED ABOVE.
- 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.
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: 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: ground beef over beef steak in walk-in cooler. NOTE: PIC corrected storage order during the inspection.
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).
- Fish Served Raw RTE / Records Creation & Retention of Freezing For Parasite Destruction
Observation: No records of freezing for parasite destruction are maintained for the following raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form: tuna. NOTE: PIC to provide parasite destruction documentation to Health Department within 10 days.
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records for the frozen fish at the food establishment for 90 calendar days beyond the time of service or sale to a consumer. If the fish are frozen by a supplier, a letter the fish supplier stipulating that the fish is frozen as required shall be provided.
|
04/25/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Matchbox, 2911 District Avenue, Merrifield, VA 22031 »