Note to Manager:
(1) Observed active managerial control of different processes within the restaurant:
-There is a HACCP system in place.
-Food temperatures are recorded in a log twice a day, food receiving temperature logs are maintained, and shellfish tag tracking log is used.
-Manager monitors coolers for cross-contamination prevention.
-Proper cooling methods are used such as ice baths, wands, and storage in walk-in-cooler.
(2) Place a copy of the shellfish tag at each location where shellfish is stored or displayed.
(3) Train staff on using time as a public health for the whipped butter.
(4) Email a copy of the service report for the bar dishmachine to the Health Department within 10 days. Consider tracking bar dishmachine sanitizer levels in a log to ensure the dishmachine is sanitizing.
(5) Email an updated copy of the parasite destruction letter to the Health Department within 10 days.
(6) Email a copy of the corrected Happy Hour Menu to the Health Department within 10 days.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: WHIPPED BUTTER STORED AT ROOM TEMPERATURE AT 65F
Correction: TOMATO SALAD AT 44F AND TARTAR SAUCE AT 44F IN THE COLDWELL.
- 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: OBSERVED OPENED PACKAGES OF BLUE CHEESE, GUYERE CHEESE, AND BEEF BASE WITHOUT A DATEMARK IN THE WALK-IN-COOLER.
Correction: DATEMARK COMMERCIALLY PROCCESSED FOODS ONCE OPENED. 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. DISCUSSED WITH MANAGER AND DATEMARKED.
- 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: HAPPY HOUR MENU
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. PLEASE EMAIL A COPY OF THE CORRECTED MENU TO THE HEALTH DEPARTMENT WITHIN 10 DAYS.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution. BAR DISHMACHINE HAD A SANITIZER LEVEL OF 0PPM.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. PLEASE EMAIL A COPY OF THE SERVICE REPORT TO THE HEALTH DEPARTMENT WITHIN 10 DAYS.
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05/13/2015 | Routine | |
The purpose of this visit was to conduct a follow-up on the fryer cooler, CFM card, and to drop off the inspection report. PIC stated that the listed CFM on the report is no longer with the facility so CFM card does not need to be sent to EHS. Fryer cooler is still not in use and ice baths/time as public health control are being continued until repairs are made.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Delfield 2dr preptop cooler fryer at 45F
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.
- 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: 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 to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
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12/12/2014 | Follow-up | |
The purpose of this visit was to conduct a follow-up inspection on fryer cooler (Delfield 2dr preptop cooler). Repairs has not been done yet to the cooler. Ice baths are being done for the top part of the cooler and no food items are being stored underneath. Please continue to continue the practice until cooler is repaired. Another follow-up will be conducted on or about December 12, 2014.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Delfield 2dr preptop cooler fryer at 45F
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.
- 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: 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 to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
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12/03/2014 | Follow-up | |
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: butternut squash soup 63F and chicken stock 45F cooling overnight in the walkin cooler
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. food employee discarded soup and stock
- 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: Delfield 2dr preptop cooler fryer at 45F
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.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the sanitizer buckets with a concentration of less than 150 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. CFM had food employee reset all sanitizer buckets
- 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: 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 to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
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11/26/2014 | Routine | |
The purpose of this visit was to conduct an assessment of the handsink (with Plan Review) at the main wait station and a follow-up inspection. It was determined that the handsink was in good repair and needed to be accessible. Handsinks must be easy to access and be used only for handwashing only. CFM had towels and soap stocked at handsink. CFM card info was given. CFM informed EHS that Randell 2dr cooler (dessert) was cleaned (no service was called and no receipt). The cooler was found to be at 44-45F and potentially hazardous foods were at 43F. CFM contacted mechanic as a precaution and turned down the thermostat. Invoice will be sent to EHS when repairs are done. Menus will also be sent to EHS when they are corrected.
No violation noted during this evaluation. | 07/23/2014 | Other | |
The purpose of this visit was to conduct a follow-up inspection on cooler equipment and to drop off the inspection report. CFM informed EHS that dessert cooler was on and still in the process of getting it repaired. No potentially hazardous foods is being stored in it until repairs are made. Hot line cooler and grill cooler were both functioning (holding at 41F and below) properly. Potentially hazardous foods were also holding at 41F and below. Food was still on ice bath as a precaution. EHS will contact facility about the handsink at the main wait station. Please contact EHS about the corporate menu update.
Please send me a copy of the dessert cooler (randell 2dr cooler) invoice and the CFM picture ID card by July 11, 2014.
No violation noted during this evaluation. | 06/30/2014 | Follow-up | |
- 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. Discussed with CFM about shellstock tag maintainance
- Critical: PHF(TCS) Prepared from Ingredients at Room Temperature Cooled within 4 Hours (corrected on site)
Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours: sliced tomatoes 50F at 2dr preptop cooler (grill)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41°F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods and canned tuna). discarded
- 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: 1) hummus 45F at randell 4dr cooler (salad), 2) cheesecake 48F, creme brulee 50F at randell 2dr cooler (dessert), 3) salsa 45F at expo cooler, 4) cooked mushrooms 47F, chopped tomatoes 58F, cooked potatoes 52F in randell 4dr cooler (hot line), 5) sliced turkey 53F in 2dr preptop cooler (grill), 6) raw chicken 48F in continteal 2drawer cooler
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. all potentially hazardous items in ranell 4dr cooler (salad), randell 2dr cooler (desser), randell 4dr cooler (hot line), and 2dr preptop cooler (grill) were placed back in the walkin cooler and changed out. Raw chicken was place back in the walkin cooler as well.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the 3-vat sink with a concentration of less than 150ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. Food employee manually added sanitizer and came out to 300 ppm. EHS also recommended using heat dish machine until quat sanitizer is fixed.
- 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: 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 to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsink at the wait station being used as storage unit
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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06/27/2014 | Risk Factor | |
The purpose of today's visit was to conduct a complaint investigation received on January 22, 2014.. The complainant ate clam chowder soup and seared sea scallops with crab potato hash and spinach at the establishment on January 20, 2013 before feeling ill. Spoke with the person in charge about the food receipt, storage, and cook process, food vendor, and employee health policy. There were no sick employees within the past two weeks. Scallops are fresh received on ice and stored on ice. Food temperatures, except soups in the hot holding unit, were within the acceptable range. Hot holding unit was set at 133F initially and later adjusted to 170F. Soups in the hot holding unit were below the acceptable hot holding temperature and reheated to above 165F. Chef gave EHS a copy of the Daily Line Check sheet, which showed the daily checks were completed. Observed preparation of the sea scallop meal. The cook temperatures were within the acceptable range. Food is prepared fresh daily and leftovers are discarded. Sanitizer level in the sanitizer buckets were within acceptable range and the dish machine is heat sanitizing.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: ---Clam chowder soup at 122F, lobster bisque at 112F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.---Clam chowder soup reheated to 190F. Other hot holding items in the unit were reheated.
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01/23/2014 | Complaint | |
- 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. EHS DISCUSSED WITH CFM ABOUT ORGANIZATION OF SHELLSTOCK TAGS
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish 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)- SALMON, TUNA
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.
- Slacking of Frozen PHF (TCS) to Moderate Temperature
Observation: Frozen food slacked at improper temperatures- french fries
Correction: Frozen potentially hazardous foods (time/temperature control for safety food) that is slacked to moderate the temperature or remove ice crystals shall be held: 1) under refrigeration that maintains food temperature at 41°F or less, or 2) at any temperature if the food remains frozen.
- 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: 1) cream 51F, cooked sausage 50F, sliced tomatoes 56F at 4dr preptop cooler cookline, 2)raw shrimp 58F in 4drawer hot and cold cooler, 3) cooked onions 64F in 2dr preptop cooler
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. ALL ITEMS WERE DISCARDED
- 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: 4drawer hot and cold unit cookline cooler
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.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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12/19/2013 | Routine | |
Today’s visit was to conduct a Risk Factor Assessment inspection.
Time reflects inspection time only.
If you have any questions or concerns, please call 703-246-2444. Thank You.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Tags missing from the molluscan shellfish containers: mussels and clams inb the randell 4dr preptop cooler
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. FOOD EMPLOYEE ATTACHED TAGS
- 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: A) raw shrimp 45F in randell 4dr preptop cooler cookline, B) raw chicken 45F in 4 drawer unit, C) cheddar cheese 58F in delfield 2dr
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. raw shrimp discarded, ice was added to raw chicken (4 drawer), cheddar cheese discarded
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06/28/2013 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
Provided an employee health policy folder to CFM.
Provided hand washing signs.
Water Heater: Boiler
Water Heater storage tank: A.O.Smith
Dishwasher: Ecolab Heat Sanitizer
Bar Dishwasher: CMA GL-X Chlorine based sanitizer
- 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)
- 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. Observed employee putting gloves on without washing hands.
Correction: ALL food employees shall wash 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 of foodborne illness. EMPLOYEE WASHED HANDS BEFORE DONNING GLOVES
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food handler was observed drinking from an uncovered beverage container while in the kitchen.
Correction: Food employees may drink only from a covered container using a straw. EMPLOYEE DISCARDED BEVERAGE.
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: tomato sauce cans,
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. CFM REMOVED CANS FROM DRY STORAGE AREA.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site) (repeated violation)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: observed garnish being placed on food with bare hands, observed lettuce being torn with bare hands.
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. DISCARDED GARNISH AND LETTUCE.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. In Randell 2 dr- raw tuna stored above cooked crab, In Randell 2dr at grill raw scallops stored above lettuce, salad.
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. CFM MOVED RAW PRODUCTS TO THE BOTTOM SHELF AND PLACED READY TO EAT ABOVE IT.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: In dry storage area there are open containers or cornstarch and sugar, In pantry area, ready to eat food uncovered at prep station because cover to prep station has been removed.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. THE COVER TO THE PREP TABLES HAVE BEEN REPLACED, FOOD IN DRY STORAGE AREA IS COVERED.
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food items that are not easily identified by appearance were observed without a label: OBSERVED BINS WITH FOOD NOT LABELED.
Correction: 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.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site) (repeated violation)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: Pasta cooling for 12 hours in the walk in cooler observed at 44°F. Chicken wings cooling for 12 hours in walk in cooler observed to be at 44F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. CFM DISCARDED PRODUCTS.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: bar coolers, grill coolers.
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.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH, QUATERNARY AMMONIA, test kit.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification (corrected on site)
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment: Kitchenaid mixer.
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. CFM REMOVED MIXER AND DISCONTINUED USE.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees. There are no handwashing signs at the handsinks.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. EHS PROVIDED HANDWASHING SIGNS.
- Critical: 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 underneath sink with cleaning solutions 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. CFM DISCARDED SPRAY BOTTLES.
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12/26/2012 | Routine | |
Restaurant representatives - add corrected or new information about Mccormick And Schmick's Seafood Restaurant, 8484 West Park Dr #130, Mclean, VA 22102 »