The purpose of this visit was to conduct a routine inspection.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating areas where they may contaminate food.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated. DISCUSSED WITH THE PIC.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: Apple Sticks in True 2-DR UR (Right).
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 ITEM Was DISCARDED VOLUNTARILY.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (corrected on site)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: Flank Steak, Smoked Salmon, Tenderloin, Pork Ribeye, Sushi on the main menu and web menu.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. THE PIC IS UPDATING THE MENU AT THE TIME OF INSPECTION.
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10/30/2015 | Routine | |
The purpose of this visit was to conduct a risk factor assessment.
NOTE:
- Facility plans to install a new dishwasher in the near future. Submit plans and specification to the Health Department for review and approval prior to starting installation.
- Obtain a Quatanery ammonia sanitizer test kit to check the sanitizer solution at the 3-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: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action. Send a copy of the CFM ID with in 10 days to the Health Deparment.
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04/17/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Quaternary ammonia sanitizer concentration 3 vat sink: 350 ppm. Chlorine sanitizer final rinse dishmachine: 50 ppm. Facility plans to install a new oven in the near future. Submit plans and specification to the Health Department for review and approval prior to starting installation.
No violation noted during this evaluation. | 11/21/2014 | Routine | |
The purpose of this visit was to conduct a routine risk evaluation. No food service activities were in progress at the time of the inspection. Kitchen is used only for scheduled events. Chlorine sanitizer concentration final rinse dishmachine: 150 ppm. Plans to install a walk-in cooler to serve this facility have been finalized. Submit copy of plans to the Health Department for review and approval prior to starting installation. NOTE: PLEASE REMEMBER TO PROVIDE COPY OF CFM PHOTO ID TO HEALTH DEPARTMENT WITHIN 10 DAYS, AND TO SUBMIT PLANS FOR WALK-IN COOLER TO HEALTH DEPARTMENT FOR REVIEW AND APPROVAL PRIOR TO STATING INSTALLATION.
- 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. NOTE: PIC has current ServSafe certificate. Provide copy of CFM photo ID to Health Department within 10 days.
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06/19/2014 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. No food preparation or other food service related activity in progress at the time of this inspection.
No violation noted during this evaluation. | 12/13/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine risk inspection. PIC advised that kitchen was last used by an outside caterer. Water heater information: AO Smith DRE 120 100. Dishmachine: CMA AH2 did not have sufficient concentration chlorine sanitizer solution. PIC will provide copy of service invoice for dishmachine to Health Department within 10 days. NOTE: PLEASE REMEMBER TO PROVIDE INVOICE FOR DISHMACHINE TO HEALTH DEPARTMENT WITHIN 10 DAYS.
- Equipment / Good Repair / Operation
Observation: Bottom access panel for Vulcan oven missing.
Correction: Replace bottom access panel.
- 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.
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.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Grease extractor filters in hood.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- 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.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floor area surrounding the Vulcan oven is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Can pesticide on ice machine immediately next to ice scoop. NOTE: PIC disposed of pesticide.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests. NOTE: PIC dispoased of pesticide.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination.
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06/25/2013 | Routine | |
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