The purpose of this visit was to perform a Risk Factor Assessment in conjunction with a investigation of alleged foodborne illness.
In addition to the following violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
4-501.11(A) Observed the True 6 drawer prep refrigerator unable to maintain the temperature of PHF/TCS food at 41F or below. Please have this unit repaired and do not use it to hold PHF/TCS food until it is capable of maintaining the temperature of the PHF/TCS food at 41F or below.
Please email me an invoice for the repair of the True 6 drawer prep refrigerator by March 11, 2016.
Please email me the updated draft menus containing the menu changes to the skate, fish of the day and seafood crepe by April 15, 2016.
Discussed and gave the CFM information on Active Managerial Control and cooling logs. Please implement the use of the cooling logs and weekly email me cooling logs for the next 4 weeks.
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction (repeated violation)
Observation: The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction:Les Poissons - skate, fish of the day, seafood crepe - shrimp
Correction: Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours.
- 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:Observed caesar salad dressing at 46-53F on the True salad prep top, cubed turkey at 48F, hardboiled shell removed egg at 45F in the True salad prep refrigerator
Correction: sliced american cheese at 57F, sliced cheddar cheese at 62F on the True grill prep top
- 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:Country pate, chicken pate
Correction: 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.DATEMARKED
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site) (repeated violation)
Observation: The following food item for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.Preportioned butter
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit.REMAINING BUTTER DISCARDED, NEW BUTTER PUT OUT AND TIME RECORDED
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03/08/2016 | Risk Factor | |
The purpose of this visit was to perform a routine inspection.
Please email me updated menus, by March 7, 2016, containing the consumer advisory on the items that are offered raw or undercooked only
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction
Observation: The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction:Seafood crepe - shrimp, Les Poissons - skate, fish of the day
Correction: Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours.
- 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: Onion soup cooling for over 12 hours in the walk in at 50F
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.DISCARDED
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed chili in the walk in at 45F, creme fraiche at 49F on at adjacent to the steam well, butter at 61F on the True 6 drawer saute prep top, caesar dressing at 45F on the True 6 drawer salad prep top, crumbled blue cheese at 47F, sliced cheddar cheese at 49F
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.CHILI SEPARATED INTO SMALLER PORTIONS TO BE COOLED TO 41F OR BELOW, MORE ICE AND WATER PUT INTO THE CONTAINER SURROUNDING THE CREME FRAICHE, BUTTER, CAESAR DRESSING, CRUMBLED BLUE CHEESE AND SLICED CHEDDAR PUT IN WALK IN TO COOL TO 41F OR BELOW
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12/07/2015 | Routine | |
The purpose of this follow up visit was to assess the cold holding capability of the walk in. It presently is holding PHF/TCS food at 41F or below.
No violation noted during this evaluation. | 05/20/2015 | Follow-up | |
The purpose of this visit was to perform a follow up to assess the cold holding capability of the walk in refrigerator. The walk in was at 41F or below however the PHF/TCS food inside was not holding at 41F or below.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed chili at 43F, tomato sauce at 45F, chicken soup at 44F, goat cheese at 42F
Correction: PHF/TCS food shall be held cold at 41F or below. THE CHILI, TOMATO SAUCE, CHICKEN SOUP,GOAT CHEESE PUT IN THE FREEZER TO COOL TO 41F OR BELOW
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05/15/2015 | Follow-up | |
Today’s inspection was to conduct a Risk Factor 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.
A follow up inspection will be conducted on or about May 15, 2015 to assess the cold holding capability of the walk in.
In addition to the following violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
4-501.11(a) Observed the walk in was unable to hold PHF/TCS food at 41F or below. Please do not use this refrigerator without the aid of bagged ice to maintain the temperature of PHF/TCS food at 41F or below until it is able to hold PHF/TCS at 41F or below.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier (repeated violation)
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, smoked salmon
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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed mustard butter at 50F in the True grill prep top, cooked golden beets at 45F, cooked red beets at 44F, shredded cheddar cheese at 43F on the True saute prep top, chili at 46F, goat cheese at 43F, pork at 46F, turkey pastrami at 45F, yoghurt at 45F, halved honeydew at 44F in the walk in
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.FOOD ON THE PREP TOPS WERE PUT IN THE BLAST CHILLER, REPAIR TECHNICIANS CALLED OUT FOR THE WALK IN, LOCKED FOOD ICED
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the low temperature, chemical sanitizing bar 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.SERVICE TECHNICIAN FIXED MACHINE DURING INSPECTION
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05/12/2015 | Risk Factor | |
The purpose of this visit was to perform a routine inspection.
Please email me a copy of the letter stating the raising and fed of the salmon, within 10 days. This information must be kept at the facility and if a new supplier is used a letter must be obtained at the time the fish is ordered.
- 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 - mussels, oysters
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.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier (repeated violation)
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). smoked salmon
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.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item was found hot holding at improper temperatures using a calibrated food temperature measuring device:Observed caramelized onions at 107F on the prep counter at the steam well - CFM STATED THAT IT WAS TO BE REHEATED
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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed sliced swiss at 47F, sliced cheddar cheese at 48F, blue cheese butter at 43F on the grill prep top
Correction: yoghurt at 47F, cut cantaloupe at 48F, cut tomatoes at 44F at the yoghurt and omelet stations
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control:preportioned butter
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit. TIMER SET
- Critical: Consumer Advisory, Reminder Provided (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without a reminder statement:Smoked salmon - brunch, lunch, dinner menu
Correction: oysters - gluten free
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12/16/2014 | Routine | |
Today’s inspection was to conduct a Risk Factor 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.
Please email to me by COB 6.10.14 the invoice for the repair of the walk in. Within 4 months please email me the updated menus containing the complete consumer advisory. Additionally, within 10 days please email me the statement from the salmon supplier regarding the feed and raising conditions.
Please email the picture certified food manager's card within 10 days. Information on ORS was given to the PIC.
Additional temperatures:
True flat top pre
p refrigerator - server's: 32F
True refrigerator - no TCS
3 door flat top prep refrigerator - bar: 46F
True 2 drawer/1 door prep refrigerator: 40F
True 3 door flat top prep refrigerator - sandwich: 47F (in use)
Wittco hot holding box:170F
True 2 door flat top prep refrigerator: 41F, no TCS
Oasis Grab n Go reach in refrigerator - customer service: 41F
True flat top prep refrigerator: 41F
Additional food temperatures:
Garlic butter (cut 15 min ago) - True 6 drawer saute prep top: 57F
Cooked garlic - True 6 drawer saute prep top: 44F
Turkey, quinoa - True 6 drawer saute prep refrigerator: 31F, 38F
Raw halibut - True 2 drawer fish prep: 38F
Pepper jack, creme angelaise, pico de gallo - walk in dairy/canteen: 41F, 40F, 41F
Creme brulee mix - True 3 door flat top pastry: 33F
Chili - in ice bath: 188F
Goat cheese, turkey, canadian ham, golden beets - walk in:45F, 45F,, 47F, 45F
Cooked potatoes (cooling 2hr) - walk in: 45F
Creme fraiche - Randell cold holding well: 38F
Butter - True flat top server's: 39F
Half and half - 3 door flat top bar: 47F
Chicken salad, egg salad - True 2 drawer/1 door prep top: 41F, 41F
Sliced tomato (cooling 15min) - True 2 drawer/1 door prep top: 67F
Tuna salad - True 2 drawer/1 door prep refrigerator: 35F
Lamb sandwich (cooling 15 min) - True 3 door flat top prep: 82F
Cream cheese - True 3 door flat top prep: 38F
Chili - steam well: 155F
Fried chicken - Wittco: 146F
Cut chicken, cut tomatoes (both items cut 2hr ago) - on ice at service line: 60F, 68F
Tuna salad (prepped 2hr), hardboiled egg (prepped 1/2 hr ago) - Oasis: 47F, 54F
Milk - True flat top: 41F
In addition to the following violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
4-501.11(A) Observed the walk in was not maintaining the temperature of TCS/PHF at 41F or below. Please have the unit service immediately. Until it is capable of holding TCS/PHF items at 41F or below utilize bags of ice.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to 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.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier (repeated violation)
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
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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed hardboiled eggs at 43-46F on the salad prep top
Correction: shredded gruyere at 48F on ice adjacent to the crepe station
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements
Observation: The following food items for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated:preportioned butter, sandwiches at the canteen
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours is used as the public health control : 1) the food shall have an initial temperature of 41°F or less if removed from cold holding temperature or, 2) the food shall have an initial temperature of 135°F or above if removed from hot holding temperature control, 3) the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 4) the food shall be cooked and served, served if ready to eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 5) the food if unmarked or marked to exceed a 4 hour limit shall be discarded.PLEASE EMAIL TO ME THE TPHC LOGS WRITTEN FOR BUTTER AND SANDWICHES
- Critical: Consumer Advisory, Reminder Provided (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without a reminder statement: smoked salmon, salmon
Correction: The Consumer Advisory shall include a reminder statement that includes asterisking (*) the animal-derived foods requiring disclosure to a footnote that states one of the following: 1) "Regarding the safety of these items, written information is available upon request", or 2) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness", or 3) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions".
- 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.
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06/09/2014 | Risk Factor | |
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label - mussels, oysters
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.
- 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: Tomatoes for a caprese sandwich, bun for a prime steak sandwich - DISCARDED
Correction: 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.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:utensils in room temperature water - WATER DISCARDED
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.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier (repeated violation)
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
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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed sliced cheddar cheese at 56F on the True 6 drawer grill prep top, caramelized onion at 45F on the True 6 drawer prep refrigerator - DISCARDED
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.
- Critical: Consumer Advisory, Reminder Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without a reminder statement:smoked salmon, oysters du jour - brunch
Correction: The Consumer Advisory shall include a reminder statement that includes asterisking (*) the animal-derived foods requiring disclosure to a footnote that states one of the following: 1) "Regarding the safety of these items, written information is available upon request", or 2) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness", or 3) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions".
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not nonabsorbent, and/or smooth:Observed towels used under cutting boards
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment:True 3 door flat top prep refrigerators (3)
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.
- Equip/Utensils/Linens/Single-Service/Original Package (corrected on site)
Observation: Coffee filters were observed stored unprotected above the coffee machines.
Correction: Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
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12/30/2013 | Routine | |
This is a risk factor assessment.
Additional Temperatures: Ham (TRC#2--41F), Cantaloupe (TRC#3--42F), Cheese (TPC#2--43F), Tomatoes (TPC#2--40F), Pasta (TPC#3--33F), Roasted Peppers (TPC#3--37F), Milk (TRC#4--40F), Steak (WC--46F), Cooked Chicken (WC--50F), Carmelized Onions (WC--46-47F), Ham (WC--44F)
(CORRECTED DURING INSPECTION) Observed the following mechanical refrigeration is not currently operating as required to cold hold food at a temperature of 41F or less: Walkin Cooler (58F)
4-501.11(A) Good Repair and Adjustment: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. MAINTENANCE IS IN THE PROCESS OF REPAIRING UNIT. PLEASE FAX OR EMAIL A COPY OF THE REPAIR INVOICE UPON COMPLETION.
BE AWARE THAT REPEAT CRITICAL DEFICIENCIES COULD RESULT IN ENFORCEMENT ACTION BEING TAKEN.
- 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: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. Observed no handwashing in between glove changes by foodservice employees. Observed foodservice employees washing their hands 5-10 seconds.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- 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) Steak (WC--46F), 2) Cooked Chicken (WC--50F), Carmelized Onions (WC--46-47F), Ham (WC--44F)
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. PRODUCTS WERE PLACED IN A UNIT THAT MAINTAINS 41F AND BELOW.
- 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. PLEASE FAX OR EMAIL A COPY OF THE REPAIR INVOICE UPON RECEIPT.
- 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: Dishes being run through the dishmachine.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. THREE COMPARTMENT SINK WAS SET UP AND USED TO SANITIZE DISHES UNTIL DISHMACHINE CAN BE REPAIRED
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (corrected on site)
Observation: Water from the handwashing sink in the dishwashing area was measured at a temperature less than 100°F. Observed 89F
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
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06/25/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Mon Ami Gabi, 11950 Democracy Drive, Reston, VA 20190 »