This is follow-up inspection to risk factor assessment performed on November 5, 2015. Observed following compliances:
-walk-in cooler at 41F and below
-3dr prep cooler at 41F and below
-1dr Superior reach-in cooler at 41F and below
-EHP
*NoVA CFM is expired. Please send a picture of new NoVA CFM certification by December 7, 2015.
No violation noted during this evaluation. | 11/23/2015 | 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.
EHS will perform a follow-up on or about this afternoon to observe:
-walk-in cooler is emptied of all potentially hazardous foods. Please demonstrate that you have sufficient cold holding capacity for normal operations while walk-in cooler, 2dr prep cooler and 1dr reach-in cooler are being fixed.
*Please call me for a follow-up inspection to inspect walk-in cooler, 2dr tabletop prep cooler at cookline, and 1dr reach-in cooler are fixed and able to hold temperature at or below 41F.
*Please email a copy of Employee Health Policy by November 19, 2015.
*Please email a picture of NoVA certified food manager card by November 19, 2015.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- 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: par-cooked potato fries on rack (70F). cooked pasta (48F), cooked rice (48F), cooked peppers (48F), cooked green beans (47F), cooked broccoli (48F), cooked chick peas (48F) in walk-in cooler.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Walk-in cooler was at 45F and unable to hold temperature at 41F and below. Walk-in cooler was emptied out. Par cooked fries were discarded. Maintenance was called.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
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: cooked pasta, cooked rice, cooked pepper, cooked broccoli in walk-in cooler.
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. Since they were all out of temperature, they were all discarded and no datemarking was needed.
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11/05/2015 | Risk Factor | |
This is a follow-up inpsection. Walkin cooler, 2dr prep cooler at cookline and 1dr Superior reach-in cooler were emptied out of potentially hazardous foods(PHFs). Please do not place any PHFs in these coolers until coolers are able to hold at 41F and below.
Please provide an email on Monday as to status of these coolers. If fixed within this time, please email maintenance report. EHS will perform another follow-up inspection to check these equipment are fixed.
No violation noted during this evaluation. | 11/05/2015 | Follow-up | |
Today’s inspection was to conduct a routine 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.
Additional training was provided on:
-shellstock tag storage
-cross contamination
-how to calibrate food thermometer
*Please avoid repeated violations.
*Please fax and provide corrected disclaimer on the menu by April 26, 2015. Please email me your draft before printing.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- 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 egg over cooked potato and raw egg white over ricotta cheese in 2dr True reach-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. Relocated.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw beef over raw seafood in walk-in cooler.
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). Relocated and training provided.
- Food Storage Containers, Identified with Common Name of Food (corrected on site) (repeated violation)
Observation: The following food items that are not easily identified by appearance were observed without a label: sugar and flour bulk bins.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc. Labeled.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
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: cooked mushroom, tomato sauce in walk-in cooler.
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. Dated.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu without proper disclosure: cooked to serve steaks.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. Provided training on consumer advisory and requested for corrections.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) over dish washing 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.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site) (repeated violation)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed ointment, vitamins and pain killer over prep table.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. Relocated.
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03/26/2015 | Routine | |
The purpose of this visit is a risk factor assessment. All critical violations were corrected during today's visit. Thank you. EHS has provided you with a guidance document to prevent cross contamination. Also, please refer to the previous document about datemarking that I provided to you and that we reviewed during inspection.
- 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: Observed raw shell eggs stored over sour cream, whipped cream and dressings in the True two door upright refrigerator.
Correction: EHS provided a guidance sheet to prevent cross contamination. The manager rearranged the foods to prevent cross contamination. 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.
- 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: observed raw beef stored over smoked salmon and raw oysters in the walk in refrigerator.
Correction: EHS provided a cross contamination sheet to the manager. The manager rearranged the foods to prevent cross contamination. 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).
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: An open bulk, sliced container of american cheese in the True two door upright refrigerator which was observed not dated.
Correction: The manager dated the american cheese properly. Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety.
- 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: Observed left over pea soup, Rice, POS cream based dressings in the walk in refrigerator. Per manager foods are used within days.
Correction: The manager dated the pea soup, rice, cream based dressing properly during inspectionRefrigerated, 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.
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10/22/2014 | Risk Factor | |
The purpose of this visit is a follow-up to check on the repair of the 1 door Superior Reach in refrigerator. The unit has been repaired and is now capable of maintaining Potentially hazardous foods at 41f or below.
No violation noted during this evaluation. | 04/28/2014 | Follow-up | |
The purpose of this visit is a routine inspection. Bar glass washer tested at 50ppm chlorine. Sanitizer in three vat sink and wiping cloth bucket measured at acceptable level. Sanitizer in the kitchen chemical sanitizing dishmachine tested at 100ppm. Employee health policy in place. Observed proper handwashing.
IMPORTANT: Repair the Superior 1 door upright refrigerator 45F so that it is capable of maintaining potentially hazardous foods, such as baked custard at 41f or below. A follow up will be conducted within 10 days to check on the repair. Thank you.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Observed an open cups of coffee stored on top of a microwave along the prep line.
Correction: Manager discarded the coffees. Training provided to remind to drink and eat in a designated location where the risk of contaminating food and food contact surfaces is reduced.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Observed that some shell stock tags attached to bags of shell stock and some shell stock tags are removed from shellstock in the walk in refrigerator.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. EHS provided training to manager and foodworkers.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site) (repeated violation)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
Correction: The identity of the source of shellstock that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served. EHS provided training and a demonstration of writing the date on the back of the shellstock tag for when the last shellstock is sold or used and removed from the bag. (Note: Manager does have tags dating back through 2013. )
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
Observation: Observed wet wiping cloths used for wiping counters and other equipment surfaces stored on the counter.
Correction: Manager placed in bucket containing wiping cloth solution. Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- 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: several containers of baked custard in the superior upright 1 door cooler.
Correction: Custard was discarded during inspection. 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.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: The superior upright 1 door refrigerator 45f.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. A follow-up will be conducted within 10 days to check on the repair of this unit.
- Mops in Air-dry Position (corrected on site)
Observation: Observed that mops are improperly stored between use.
Correction: Manager hung the mop up to dry. Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
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04/15/2014 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment.
IMPORTANT:
4-501.11A Unit good repair: The Turboair three door under counter cooler at the cookline 55f-56f is not capable of maintaining potentially hazardous foods at 41f or below. Do not use this unit to store potentially hazardous foods until a sufficient repair is completed. Fax a copy of the invoice for the repair of this unit to "Area E-4 inspector" to fax # 703-385-9568 within 10 days.
Water heater: Eternal GU1955 Tankless
Dishmachine: Apex-t56 100ppm chlorine
Glassmachine: Ecolab U-L-T-I 50ppm chlorine
- 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: custard 45f, custard 45f, spinach dip 47f, spinach dip 47f held overnight in the superior 1 door cooler which was observed to have an ambient interior temperature of 45f and was adjusted to 39f during inspection. Also the turbo air three door undercounter cooler along the cookline 55f-56f which is stocked each day when facility opens was holding raw chicken breast 50f, and raw beef steak 47f.
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. The custard and the spinach was discarded during inspection. The raw chicken breast and the raw beef steak were moved to the hoshizaki upright freezer based upon the information that the unit was loaded at 11AM.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the wiping cloth bucket and the three vat sink with a concentration of 200ppm total quaternary ammonium compound. The facility has switched to tablet quaternary ammonium. Train employees to test the sanitizer and to assemble wiping cloth buckets each day. Remove the dispenser from the three vat sink if no longer used and train employees on the use of the tablets for quaternary ammonium.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. Wiping cloth buckets assembled and training provided in the set up of the three vat sink.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site) (repeated violation)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed windex, and other cleaners stored on a shelf and/or hooked onto a shelf above clean utensils.
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) (repeated violation)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests.
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. The manager discarded the home use pesticides during inspection
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10/15/2013 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
NOTE:
1. Obtain a dated and addressed letter of parasite destruction for the squid, tilapia (white fish), smoked salmon and salmon served raw or undercooked in the facility. Ensure that the letter outlines the specific fish and whether they are farm raised or frozen for parasite destruction. If frozen, what fish and to what temperature and amount of time are they held at a specific temperature. Once you obtain the letter, email or fax a copy of the letter to my attention at the health department within 10 days.
2. The Ecolab U Lt-1 dishmachine is currently not dispensing sanitizer and the unit was not being used at the time of inspection. Repair or adjust the unit to sanitize at the proper strength and fax a copy of the invoice to my attention within 10 days. Meanwhile, continue to use the kitchen dishmachine or three vat sink to sanitize utensils.
Water heater: Eternal GU1955 Tankless
Dishmachine: Apex-t56 100ppm chlorine
Glassmachine: Ecolab U-L-T-I (not in operation --in process of repair)
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served. A demonstration was provided to the certified food manager during inspection
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: Oil bottles
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- 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: smoked salmon, salmon, squid, tilapia are served undercooked or raw based upon today's conversation about the menu.
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.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: leaving par cooked french fries out at ambient air without assisting the cooling process.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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: soups prepared on site such as corn chowder.
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.
- Sanitizing Solution Test Kit Accurate & Used
Observation: The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution for the dishmachines located in the facility.
Correction: The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device. Obtain a chlorine test kit.
- 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. W-D-40 oil and cleaner on a shelf above a prep table.
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.
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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03/18/2013 | Routine | |
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