This visit was made to conduct a routine food inspection. The following issue require long term correction:
1. Please review employee health requirements with staff, and their responsibility to report symptoms and illnesses. Employee health materials provided to staff.
2. Train employees that ready to eat foods or ice may not be handled with bare hands.
3. Ensure that animal products are stored in order of cook temperatures.
4. Vacuum packaged foods for storage, foods prepared and stored for more than 24 hours, must be date marked.
**Repeat Violations are subject to civil penalties**
- Critical: Employee Health Policy Requirements (corrected on site) (repeated violation)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: Employee not familiar with the diseases that are required to report to the manager.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, Salmonella, E. coli, or Shigella)
- 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. Employees did not wash hands in between changing gloves.
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. Instructed PIC on when to wash hands.
- Hair Restraint Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Observed staff member reach inside ice machine to portion ice with bare hands.
Correction: Ready to eat foods must be dispensed with gloves, or utensils. Employee was instructed on how to handle ice, and the top layer of ice in the machine was discarded.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food preparation conducted in a manner that may cause cross contamination of ready-to-eat food as follows: Chicken stored over brisket in walk in cooler.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during preparation from cooked foods, ready-to-eat foods, washed produce, etc. Do NOT prepare raw foods on the same work table as ready to eat foods. Chicken was moved by PIC.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Observed grits stored in walk in dated with a made by date of 3/1/16.
Correction: Ready-to-eat, Time/Temperature Control for Safety Food (TCS) prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises for a maximum of 7 days. Food was discarded by PIC.
- Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: Observed stored plates were soiled with food residue.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Plates were placed with dirty plates to be rewashed.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands. Provided signage to PIC.
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03/09/2016 | Routine | |
This visit was made to conduct a follow up to the routine food safety evaluation conducted on November 18, 2015. The following corrective actions have been taken:
1. The high temperature dishwashing machine has now been serviced and is functioning properly. Thank you
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (repeated violation)
Observation: Observed employee drinks in containers that did not have lids or straws in the kitchen.
Correction: Employee may drink from a cup with a lid and straw. Employees drinks may be kept on the bottom shelf of a worktable while employees are actively working with food.
- Food Storage Containers, Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: flour and bread crumbs in large storage bins.
Correction: All food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
- Handwashing Sink / Accessible at All Times (repeated violation)
Observation: The handwashing facility located in the kitchen behind the prep area was blocked by display boards.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Refuse Container with Cover/ Women's & Unisex Toilet Room (repeated violation)
Observation: There is no covered refuse container for the disposal of feminine napkins in the unisex restroom used by the staff. .
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the facility is in need of cleaning. The following areas were observed in need of cleaning: vent on ice machine near dishwashing area had build up of debris, drying racks for clean dishes had build up of dust, ceiling air vents had build up of dust.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Conformance with Approved Procedures (repeated violation)
Observation: The permit holder is not in compliance with the HACCP plans and procedures that were submitted as specified in 8-201.14 and approved as a basis for the modification or waiver. Required temperature logs, including cooking, cooling and cold holding temps, are not being kept for any of the food items that are reduced oxygen packaged. The packages are also not labeled nor dated with with date that they were reduced oxygen packaged.
Correction: Please follow the approved HACCP plan and variance requirements. We will work with you to add additional items to your HACCP plan and advise on any additional steps necesary for changes to your approved variance.
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11/24/2015 | Follow-up | |
This visit was made to conduct a routine food safety evaluation. The Person in Charge was very helpful during the visit. Thank you. The following issues require attention:
1. The dishwashing machine was not reaching a sufficient high temperature to sanitize the dishes. Please have this machine serviced. In the meantime utilize the three compartment sink to wash rinse and sanitize all dishes. A follow up visit will be conducted in approximately 3 business days
2. Please ensure that temperature logs are being used and saved according the approved HACCP plan for this facility. For additional items you wish to use reduced oxygen packaging for, please submit an updated HACCP plan to include all of these food items. An updated plan can be sent by e-mail to lydia.zweimiller@vdh.virginia.gov
3. Time/temperature control for safety foods (TCS) shall be properly cooled from 135° F to 70°F within 2 hours and from 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Cool TCS using the following methods:
a. placing foods in shallow pans
b. separating the food into smaller thinner portions
c. using rapid cooling equipment such as a walk-in cooler
d. keep food uncovered until properly cooled to 41 °F
e. using containers that facilitate heat transfer
A document on cooling methods was provided to the Person in Charge
*Repeat Observations are Subject to Civil Penalty
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because the Person in Charge was not able to identify the symptoms associated with the big 6 foodborne illnesses nor the illnesses.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, Nontyphoidal Salmonella, E. coli, or Shigella)
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers
Observation: Observed employee drinks in containers that did not have lids or straws in the kitchen.
Correction: Employee may drink from a cup with a lid and straw. Employees drinks may be kept on the bottom shelf of a worktable while employees are actively working with food.
- Food Storage Containers, Identified with Common Name of Food
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: flour and bread crumbs in large storage bins.
Correction: All food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: chicken gravy being cooled in a deep container with ice, tuna was in a tightly closed container in undercounter unit and cole slaw and french fries in the walk in refrigerator were both in deep covered containers.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods. Person in Charge instructed food employee to separate items into smaller containers and leave uncovered until temperature reached 41°F.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
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: a few salad dressings in the undercounter refrigerator at the prep line were not dated correctly.
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 November 1 2015 they shall be date marked with a "use by" date not exceeding November 8 2015. Person in Charge discarded the salad dressings.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The high temp dishwashing machine was not reaching the appropriate temperature and sanitizing.
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. Establishment is to use the 3 compartment sink to wash, rinse and sanitize and the machine is to be serviced. A follow up visit will be conducted in 3 business days to verify.
- Handwashing Sink / Accessible at All Times
Observation: The handwashing facility located in the kitchen behind the prep area was blocked by display boards.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no covered refuse container for the disposal of feminine napkins in the unisex restroom used by the staff. .
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the facility is in need of cleaning. The following areas were observed in need of cleaning: vent on ice machine near dishwashing area had build up of debris, drying racks for clean dishes had build up of dust, ceiling air vents had build up of dust.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Conformance with Approved Procedures
Observation: The permit holder is not in compliance with the HACCP plans and procedures that were submitted as specified in 8-201.14 and approved as a basis for the modification or waiver. Required temperature logs, including cooking, cooling and cold holding temps, are not being kept for any of the food items that are reduced oxygen packaged. The packages are also not labeled nor dated with with date that they were reduced oxygen packaged.
Correction: Please follow the approved HACCP plan and variance requirements. We will work with you to add additional items to your HACCP plan and advise on any additional steps necesary for changes to your approved variance.
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11/18/2015 | Routine | |
This visit was made to conduct a risk factor assessment. Please note the following items:
1) Remind all staff how to properly store foods. Raw foods should not be stored above cooked foods. You have three speed racks in the walk-in cooler (one even has a piece of tape designating it as cooked/RTE foods). I recommend you keep one designated for cooked foods, and make sure all staff are aware of this and do not store any raw food items above those items that are ready-to-eat. This is a repeat violation, and this will serve as your warning. Future violations within a 12 month period will result in a civil penalty.
2) Hand sinks shall be accessible at all times, Make sure they are not blocked by trashcans or any other items.
3) Employees are allowed to have drinks in the kitchen, however they need to have lids and straws and be consumed and stored in a manner that will not contamination any foods, utensils, equipment, etc.
4) Ensure that you have irreversible temperature measuring devices to verify that your high temperature dish machine is properly sanitizing dishes and that you are keeping a log of the results to show the Health Department when we come for inspections.
Note- Repeat violations within 12 month periods are subject to civil penalties of $100-$500.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: The employee beverage observed stored on the prep surface without a lid and straw.
Correction: Employees shall only eat, drink in designated areas where the contamination of exposed food, clean equipment, utensils and linens or other items needing protection can not result.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Employee observed drinking on the prep line from a drink with no lid or straw.
Correction: Employees may drink from closed beverages if the container is handled to prevent contamination of the employees hands, the container and exposed food, equipment, utensils, linens and unwrapped single-service and single-use articles.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw sausage and raw hamburger meat stored above cooked pork on the speed rack in the walk-in cooler.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located on the wall with the mop sink is blocked, preventing access by employees for easy handwashing. (blocked by trash can).
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
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07/07/2015 | Risk Factor | |
This visit was made to conduct a risk assessment. Please note the following items:
1) Ensure all staff responsible for shell stock tags are properly date marking them on the last date sold/served and then keeping the tags for 90 days in chronological order.
2) Ensure all hand sinks are fully stocked with soap and paper towels and marked with hand washing signs.
3) Remind all employees that sinks labeled as hand sinks shall only be used for hand washing and not for dumping cups/coffee containers, rinsing foods or utensils, etc.
4) Remind employees that jewelry is not allowed on their arms and hands, with the exception of a plain wedding band when doing food preparation.
WARNING- Next observed violation within 12 months of 2-301.14 (when to wash hands) will be issued a civil penalty of $100-$500.
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands after handling soiled utensils and before putting away clean utensils.
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.
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold (corrected on site) (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. (none of the tags found on file were dated).
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. (discussed with PIC the importance of dating the tags and keepting them on file for 90 days).
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: The handwashing station at the room service area is being used for purposes other than washing hands. (coffee and hot water being dumped into sink).
Correction: A handwashing sink may not be used for purposes other than hand washing.
- Handwashing Signage at Handwashing Facilities Required (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. (missing at hand sink located next to warewashing area).
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
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03/24/2015 | Risk Factor | |
This visit was made to conduct a routine inspection. Please note the following items:
1) Discontinue making kombucha until it is approved by the Health Department. I will email you the process you need to take in order to make the product in house.
2) Review hand washing with employees. Also ensure there is always access to hand sinks and that they are only being used for hand washign and no other purposes.
3) Store foods based on their cook temperatures.
4) Shellstock tags must be maintained with the shell stock until the container/bag is emptied. At that time the tag needs to be marked with the last day sold/served and then kept in chronological order for 90 days.
5) Have leak at the 3-compartment sink corrected as soon as possible.
- Jewelry - Prohibition (corrected on site)
Observation: Employees wearing jewelry on their arms and hands while preparing food. (Employees observed wearing watches).
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands after handling soiled utensils and before handling cleaned utensils.
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.
- Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Inadequate record keeping system for molluscan shellfish when removed from their tagged or labeled container. Two small containers of oysters in the walk-in cooler did not have any tags with them.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
- 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.
- Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates of Harvest
Observation: The tags for the molluscan shellfish are not being retained for 90 days.
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 for 90 calendar days from the dates of harvest using one of the following methods: 1) an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served, 2) preserving source identification by using a record keeping system, and 3) ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: duck stored over sausage in walk-in cooler.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Food Storage Containers, Identified with Common Name of Food
Observation: Unlabeled bulk food containers with the following food items that are not easily identified by appearance: flour, sugar, etc.
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
- Variance Requirement for Specialized Processing Methods (corrected on site)
Observation: The establishment was found making kombucha (containers found in the dry storage area).
Correction: A food establishment shall obtain a variance from the Regulatory Authority as specified in 8-103.10 and under 8-103.11 before: 1) smoking food as a method of food preservation rather than as a method for flavor enhancement, 2) curing food, 3) using food additives or adding components such as vinegar, 4) packaging food using a Reduced Oxygen Packaging method, 5) operating a molluscan shellfish life-support system display tank used to store and display shellfish that are offered for human consumption, 6) custom processing animals that are for personal use as food and not for sale or service in a food establishment, 7) preparing food by another method that is determined by the Regulatory Authority to require a variance, or 8) sprouting seeds or beans. You must cease operations of making kombucha until you comply with all regulations concerning the making of this product.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the warewash area is blocked, preventing access by employees for easy handwashing. (Blocked by plastic containers and dish racks).
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the room service station is being used for purposes other than washing hands. (Discarded lemons in sink).
Correction: A handwashing sink may not be used for purposes other than hand washing.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the 3-compartment sink piping are leaking.
Correction: A plumbing system shall be maintained in good repair. Repair leak as soon as possible.
- Handwashing Signage at Handwashing Facilities Required
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. (Sign missing at warewashing hand sink).
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
- Physical Facilities Good Repair
Observation: Caulking between the wall and warewashing equipment (tables, sinks, etc) is not maintained in good repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. (replace caulking to seal these properly).
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11/17/2014 | Routine | |
This visit was made to conduct a follow up evaluation to the risk factor assessment conducted on August 11, 2014. Observation 2-102.11(C) has been corrected since the previous assessment. At the time of the follow up the 3-compartment sink was filled with water and drained. No water observed leaking from the waste-line of the 3-compartment sink.
Note: During the time of the follow-up evaluation I observed the outdoor area for refuse, recyclables, and returnables. At the time of the follow up there was evidence of harborage conditions for rodents and pests. Observed waste disposed on ground and not in refuse containers. Additionally receptables and waste handling units for refuse were not covered exposing interior sides soiled to sight and touch. The 2013 Food Code requires receptacles and waste handling units for refuse and recyclables such as an on-sie compactor to be installed so that accumulation of debris and insect and rodent attraction and harborage are minimized and effective cleaning and disposing are facilitated.
While observing the refuse area observed sewer drain gargling and spewing black water from the drain. Currently the drain is clogged with refuse and there is no drain cover. Remove refuse from drain and have a plumber identify volatile condition to prevent black water from exiting waste line. Once repaired a drain cover is required to prevent and maintain.
No violation noted during this evaluation. | 08/14/2014 | Follow-up | |
This visit was made to conduct a risk factor assessment. Repeat observations are subject to civil penalty.
Note: Food Safety Information binder provided to food establishment during the risk factor assessment. Discussed with the Food Protection Manager (FPM) major changes with the new 2013 Food Code to include employee health, clean-up of vomiting and diarrheal events, thawing frozen fish package using Reduced Oxygen Packaging (ROP), non-continuous cooking of animal meats, food allergens, responsibilities of permit holder (sticker provided), and increases in civil penalties. In addition, the 2013 Food Code training presentation in English and Spanish was given to the FPM.
- Demo of Knowledge/Responding Correctly to Questions
Observation: The rinse compartment of the 3-compartment sink has an extensive leak and wastewater is spraying out from the drain line onto the floor. As per Food Protection Manager, engineer department is aware of problem.
Correction: Repair leak immediately to prevent the drainage of wastewater onto the floor. Until repairs this sink shall not be used.
- Cook-Chill & Sous Vide without Variance/Written Records and Operational Procedures (corrected on site)
Observation: Food establishment is not maintaining temperature logs for cold holding, cooking, and cooling as part of their HACCP plan for Reduced Oxygen Packaging, sous vide, and cook-chill.
Correction: Maintain records required to confirm that cooking, cooling, and cold holding refrigeration time/temperature parameters are required as part of the HACCP plan and:
-make such records available to the regulator authority upon request, and
-hold such records for at least 6 months. Corrected by discussing HACCP plan and requirements with the Food Protection Manager.
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08/11/2014 | Risk Factor | |
This visit was made to conduct a risk factor assessment. Observed excellent hand washing during the inspection. Certified Food Manager was very helpful and knowledgeable.
Note: HACCP plan for sous vide submitted for review. The other two HACCP plans (ROP and cook chill) have been implemented. Make sure to maintain appropriate temperature logs for both HACCP plans.
No violation noted during this evaluation. | 04/28/2014 | Risk Factor | |
This visit was made to conduct a follow-up evaluation from the risk factor assessment conducted on January 23, 2014.
No violation noted during this evaluation. | 03/07/2014 | Follow-up | |
This visit was made to conduct a risk factor assessment. The following item requires attention:
- This facility uses Reduce Oxygen Packages (ROP) raw bison, raw fish (frozen before, during and after ROP), and raw steak along with sous vide of goat, ribs, sausage, corn beef, turkey, pulled pork, and cured meat. Discussed the need to revise current HACCP plan into two different documents, one for raw ROP and one for sous vide. HACCP plan revisions will be conducted and this facility intends to re-submit once complete.
-This facility currently cures meat under refrigeration.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw fish stored above cooked chicken wings in the walk-in cooler.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. Corrected by relocating the raw fish to the shelf below chicken wings.
- ROP / Criteria for HACCP Plan
Observation: The establishment does not have an approved HACCP plan for the food that is packaged using the Reduced Oxygen Packaging (ROP) process.
Correction: A food establishment that packages potentially hazardous foods (time/temperature control for safe food) using a Reduced Oxygen Packaging method shall have a HACCP plan that contains the information specified under 8-201.14(D) and that: 1) identifies the food to be packaged, 2) requires that the packaged food shall be maintained at 41°F or less, has a water activity of 0.91 or less, a pH of 4.6 or less, is a meat or poultry product that is cured at a food processing plant, is received in an intact package, or is a food with a high level of competing organisms, 3) describes how the package shall be prominently and conspicuosly labeled on the principal display panel in bold type on a contrasting background with instructions to maintain the food at 41°F or below and discard the food if within 14 calendar days of its packaging, 40 limits the refrigerated shelf life to no more than 14 calendar days from packaging to consumption or the origjnal manufacturer's "sell by" or "use by" date whichever occurs first, 5) includes operational procedures that prohibit contacting food with bare hands, identifies a designated work area and the method by which physical barriers or methods of separation minimizes cross contamination, access to the processing equipment is limited to responsible trained personnel, and cleaning and sanitizing procedures for equipment/utensils is monitored, and 6) describes the training program that ensures that the individual responsible for the ROP operation understands the concepts required for a safe operation, understands the equipment and facilites, and procedures specified in this section.
- Cook-Chill & Sous Vide without Variance, Requires HACCP Plan
Observation: The following food is packaged using a sous vide process, but the food establishment has not implemented a HACCP plan: goat, ribs, sausage, corn beef, turkey, and pulled pork.
Correction: Unless a HACCP plan is implemented to include the information listed in Section 3-502.12(D)(1)-(4), a variance from the Health Department to use the sous vide process will be required.
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01/23/2014 | Risk Factor | |
- 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: chicken was improperly stored above beef in the walk-in refrigerator. The chicken and beef were relocated 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).
- 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: produce walk-in refrigerator. Food was covered during the inspection.
Correction: Foods shall remain covered at all times.
- Critical: Cold Holding (corrected on site)
Observation: Salad dressings, cheese sauce were cold holding at 49ºF and 50ºF in the walk-in refrigerator. Foods were discarded during the inspection.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41ºF or below to inhibit the growth of harmful bacteria.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: the produce walk-in refrigerator.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Mechanical Warewashing Equipment, Hot Water Sanitize, Final Rinse Temp (repeated violation)
Observation: The water temperature in the manifold servicing the high temperature warewashing machine was below the minimum allowable level of 180ºF. Use the 3 compartment sink to sanitize all the equipment until the dish machine is replaced. Replace the dish machine in 10 days.
Correction: In a mechanical operation the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194°For less than 165°F for a stationary rack, single temperature machine or for all other machines, 180°F.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the sanitizer sink at the 3 ompartment sinks piping are leaking.
Correction: A plumbing system shall be maintained in good repair.
- Controlling Pests by Routine Inspection of Premises (repeated violation)
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. I observed numerous fruit flies in the kitchen. Provide pest control to eliminate fruit flies in 10 days.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
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10/25/2013 | Follow-up | |
- Critical: Employee Health Policy Requirements
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: the CFM was not aware of the Big Five or his responsibility to report.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- 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. The dish washer failed to wash his hands after blowing his nose and handling lean dishes. The dish washer washed his hand after instruction.
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the rest-room, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
- 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: Chicken was improperly stored above ribs in the walk-in refrigerator. The chicken and ribs were relocated 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).
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Cases of food were improperly placed on the walk-in freezer floor. The food was relocated during the inspection.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Mechanical Warewashing Equipment, Hot Water Sanitize, Final Rinse Temp
Observation: The water temperature in the manifold servicing the high temperature warewashing machine was below the minimum allowable level of 180ºF. Replace the dish machine in 10 days.
Correction: In a mechanical operation the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194°For less than 165°F for a stationary rack, single temperature machine or for all other machines, 180°F.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (corrected on site)
Observation: Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112) The three compartment sink must be used to sanitize after equipment is cleaned and rinsed in the dish machine.
Correction: Hot water warewashing machines shall achieve a utensil/equipment surface temperature of at least 160°F as measured by an irreversible registering temperature indicator. The thermolabel provided on the equipment/utensils shall turn black if the warewashing machine is properly heat sanitizing as required. If the thermolabel does not turn black, the warewashing machine shall not be used. Employees will have to set up the 3-vat sink to manually wash, rinse, and chemically sanitize all equipment, utensils, dish ware, glass ware, etc. A follow-up inspection will be conducted within 24 hours to ensure the machine has been repaired.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the sanitizer sink at the 3 ompartment sinks piping are leaking.
Correction: A plumbing system shall be maintained in good repair.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the kitchen are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Physical Facilities Good Repair
Observation: Observed that the ceiling tiles are not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. I observed numerous fruit flies in the kitchen. Provide pest control to eliminate fruit flies in 10 days.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
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10/10/2013 | Routine | |
Discontinue use of the dishmachine until it has been repaired and is operating properly. Use 3 comp sink to sanitize. Fax copy of the invoice to 703-746-4919.
Discontinue using ROP until an HACCP plan is submitted and approved.
Repeat violations shall be subject to civil penalty.
- 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 CFM card.
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM 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: Handwashing / When to wash hands (corrected on site) (repeated violation)
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 between handling soiled dishes and utensils and clean dishes and utensils)
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.
- Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (repeated violation)
Observation: Inadequate record keeping system for molluscan shellfish when removed from their tagged or labeled container.(bag divided into three separate containers-only 1 had the tag)
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. If dividing into multiple containers, make a copy of the tags so that EACH container is marked.
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: cooked pasta.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
- ROP / Criteria for HACCP Plan (repeated violation)
Observation: The establishment does not have an approved HACCP plan for the food that is packaged using the Reduced Oxygen Packaging (ROP) process.
Correction: A food establishment that packages potentially hazardous foods (time/temperature control for safe food) using a Reduced Oxygen Packaging method shall have a HACCP plan that contains the information specified under 8-201.14(D) and that: 1) identifies the food to be packaged, 2) requires that the packaged food shall be maintained at 41°F or less, has a water activity of 0.91 or less, a pH of 4.6 or less, is a meat or poultry product that is cured at a food processing plant, is received in an intact package, or is a food with a high level of competing organisms, 3) describes how the package shall be prominently and conspicuosly labeled on the principal display panel in bold type on a contrasting background with instructions to maintain the food at 41°F or below and discard the food if within 14 calendar days of its packaging, 40 limits the refrigerated shelf life to no more than 14 calendar days from packaging to consumption or the origjnal manufacturer's "sell by" or "use by" date whichever occurs first, 5) includes operational procedures that prohibit contacting food with bare hands, identifies a designated work area and the method by which physical barriers or methods of separation minimizes cross contamination, access to the processing equipment is limited to responsible trained personnel, and cleaning and sanitizing procedures for equipment/utensils is monitored, and 6) describes the training program that ensures that the individual responsible for the ROP operation understands the concepts required for a safe operation, understands the equipment and facilites, and procedures specified in this section.
- Cook-Chill & Sous Vide without Variance, Requires HACCP Plan
Observation: The following food is packaged using a sous vide process, but the food establishment has not implemented a HACCP plan: multiple meat items.
Correction: Unless a HACCP plan is implemented to include the information listed in Section 3-502.12(D)(1)-(4), a variance from the Health Department to use the sous vide process will be required.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: pans, utensils, dishes, etc.
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.(the hot water sanitizing dishmachine is not operating properly)
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07/03/2013 | Risk Factor Assessment | |
This visit was made to conduct a risk-based inspection.
Discontinue use of ROP until a HACCP plan has been submitted and approved.
Dishmachine is not operating properly-3 comp sink has been set up. Call 703-746-4868 for a follow-up when dishmachine has been repaired.
Repeat violations shall be subject to civil penalty at next inspection.
- Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Inadequate record keeping system for molluscan shellfish when removed from their tagged or labeled container.(bag of oysters split into 4-5 containers-tag only in one container)
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold (corrected on site) (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.
- ROP / Criteria for HACCP Plan (repeated violation)
Observation: The establishment does not have an approved HACCP plan for the food that is packaged using the Reduced Oxygen Packaging (ROP) process.
Correction: A food establishment that packages potentially hazardous foods (time/temperature control for safe food) using a Reduced Oxygen Packaging method shall have a HACCP plan that contains the information specified under 8-201.14(D) and that: 1) identifies the food to be packaged, 2) requires that the packaged food shall be maintained at 41°F or less, has a water activity of 0.91 or less, a pH of 4.6 or less, is a meat or poultry product that is cured at a food processing plant, is received in an intact package, or is a food with a high level of competing organisms, 3) describes how the package shall be prominently and conspicuosly labeled on the principal display panel in bold type on a contrasting background with instructions to maintain the food at 41°F or below and discard the food if within 14 calendar days of its packaging, 40 limits the refrigerated shelf life to no more than 14 calendar days from packaging to consumption or the origjnal manufacturer's "sell by" or "use by" date whichever occurs first, 5) includes operational procedures that prohibit contacting food with bare hands, identifies a designated work area and the method by which physical barriers or methods of separation minimizes cross contamination, access to the processing equipment is limited to responsible trained personnel, and cleaning and sanitizing procedures for equipment/utensils is monitored, and 6) describes the training program that ensures that the individual responsible for the ROP operation understands the concepts required for a safe operation, understands the equipment and facilites, and procedures specified in this section.
- 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: pans, containers, utensils.
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.(rear handsink-by ice machine)
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: Chlorine sanitizing agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010.(concentration >200 ppm)
Correction: Chemical sanitizers shall be used in accordance with the CFR. High concentrations of sanitizer in excess of the CFR requirements can be harmful because residues of the materials remain.
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03/27/2013 | Risk Factor | |
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: employees did not know the reportable symptoms or Big 5 illnesses.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- 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.(handling soiled equipment, then handling clean equipment)
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.
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: scoop buried in flour.
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.
- Wiping Cloths/Use Limitation/Used with Raw Animal Food (corrected on site)
Observation: The wiping cloths used with raw animal foods are stored with other in-use wiping cloths.
Correction: Cloths in use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes.
- 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: salmon, 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.
- ROP / Criteria for HACCP Plan (repeated violation)
Observation: The establishment does not have an approved HACCP plan for the food that is packaged using the Reduced Oxygen Packaging (ROP) process.
Correction: A food establishment that packages potentially hazardous foods (time/temperature control for safe food) using a Reduced Oxygen Packaging method shall have a HACCP plan that contains the information specified under 8-201.14(D) and that: 1) identifies the food to be packaged, 2) requires that the packaged food shall be maintained at 41°F or less, has a water activity of 0.91 or less, a pH of 4.6 or less, is a meat or poultry product that is cured at a food processing plant, is received in an intact package, or is a food with a high level of competing organisms, 3) describes how the package shall be prominently and conspicuosly labeled on the principal display panel in bold type on a contrasting background with instructions to maintain the food at 41°F or below and discard the food if within 14 calendar days of its packaging, 40 limits the refrigerated shelf life to no more than 14 calendar days from packaging to consumption or the origjnal manufacturer's "sell by" or "use by" date whichever occurs first, 5) includes operational procedures that prohibit contacting food with bare hands, identifies a designated work area and the method by which physical barriers or methods of separation minimizes cross contamination, access to the processing equipment is limited to responsible trained personnel, and cleaning and sanitizing procedures for equipment/utensils is monitored, and 6) describes the training program that ensures that the individual responsible for the ROP operation understands the concepts required for a safe operation, understands the equipment and facilites, and procedures specified in this section.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the pastry prep area are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
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12/07/2012 | Routine | |
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