The purpose of this visit was to perform a risk factor assessment.
Please email me the parasite destruction information for shrimp, chilean sea bass and salmon by December 3, 2015. Additionally the filet mignon on the limited menu requires an asterisk do denote the consumer advisory reminder. Please email me corrected menus or table tents with the consumer advisory information on it for the filet mignon on the limited menu.
Please email me the invoice for the repair of the bar dishmachine by November 19, 2015.
- 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:shrimp, chilean sea bass, salmon
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) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed pico de gallo at 48F on ice at the cook area, cooked cauliflower at 48F, black eyed pea relish at 48F, short ribs at 47F in the Traulsen 2 door refrigerator, caesar salad dressing at 55F on ice, whipped butter at 70F
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.DISCARDED PICO DE GALLO AND WHIPPED BUTTER, CAESAR SALAD DRESSING WAS SURROUNDED BY ICE AND REMAINING FOOD MOVED TO WALK IN TO COOL TO 41F
- 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:filet mignon
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".
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
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.
- 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: glasses
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.ALL FOOD CONTACT SURFACES FROM THE BAR ARE TO BE WASHED IN THE MAIN KITCHEN DISHMACHINE
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11/12/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
Please email to me an invoice for the repair of the walk in by March 18, 2015. A follow up will be conducted on or about March 20, 2015 to assess the cold holding of the walk in and the True refrigerator. Additionally please email me the parasite destruction letter for the cited fish within 10 days.
Time as a Public Health Control has been documented for hollandaise, beurre blanc, butter.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:Observed utensils in 80F standing water
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. WATER DISCARDED
- 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:Seabass, salmon, 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 liquid egg at 58F, spinach dip at 55F, angel hair pasta at 62F in the True refrigerator, crabcake at 43F, crab dip at 44F, potato gratin at 45F, vanilla yoghurt at 46F in the protein walk in, cream at 47F, 43F in the Beverage Air prep refrigerator
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.ALL FOOD IN THE TRUE REFRIGERATOR DISCARDED, PHF/TCS FOOD IN THE PROTEIN WALK IN PACKED WITH BAGGED ICE TO COOL THE FOOD TO 41F, CREAM AT 47F DISCARDED, CREAM AT 43F PUT IN THE PRODUCE WALK IN TO COOL TO 41F
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a bleach test kit.
- 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: True refrigerator, protein walk in
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.
- Food Temp Meas Device, Calibrated (corrected on site)
Observation: The food temperature measuring device was found out of calibration in the range of use.Observed CFM's thermometer at 12F when put in ice and water
Correction: Food thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32°F or calibrated in a pot of boiling water at 212°F. REPLACED WITH A CORRECTLY CALIBRATED THERMOMETER
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03/17/2015 | Routine | |
A RISK FACTOR inspection of your facility was conducted today. Thank you for accompanying me during this inspection and answering my questions.
NOTE: At this inspection the following recommendations were made to the CFM and General Manager:
1) Continue retaining tags for 90 days from when bag of shellfish has been emptied.
2) Continue noting date when last shellfish was sold/served from bag.
3) have a current parasite destruction letter on file.
4) Employee Health Policy guidelines was discussed with manager.
No violation noted during this evaluation. | 12/15/2014 | Risk Factor | |
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food handler was observed drinking coffee from a covered beverage container while in the kitchen.
Correction: Food employees may drink only from a covered container using a straw. EMPLOYEE DISCARDED THE COFFEE CONTAINER.
- 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.OBSERVED ALL TAGS THAT WERE STORE HAD NO RECORDED DATE TO IDENTIFY WHEN THE LAST SHELFFISH WAS SOLD OR SERVED.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served.DISCUSSED THE PUBLIC HEALTH IMPORTANCE OF RECORDING THE DATE ON THE TAGS WITH BOTH CHEFS/CFMS
- Warewash Machines/Temp Meas Devices/Required for W,R,S (repeated violation)
Observation: The temperature measuring device for the (wash/rinse/sanitizing) tank of the warewashing machine is not visible as condensation makes it difficult to read
Correction: A warewashing machine shall be equipped with a temperature measuring device that indicates the temperature of the water in each wash and rinse tank and as the water enters the hot water sanitizing final rinse manifold or in the chemical sanitizing solution tank. MANAGER TO REPLACE THE GUAGE ON THE WAREWASHING MACHINE.
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06/27/2014 | Routine | |
The purpose of today's visit was to conduct a routine inspection.
Please start having your staff obtain their Norther Virginia Food Manager's cards from ORS, Interactive. You must have at least one certified manager on site during all hours of food preparation. Please provide me the copies of at least two additional cards by January 15, 2014.
Please contact me if you have any questions. Thank you.
NOTES:
Dishmachine: Ecolab Apex HT, thermolabel verified.
*Time reflects inspection only.
- Warewash Machines/Temp Meas Devices/Required for W,R,S
Observation: The temperature measuring device for the warewashing machine is not visible, condensation makes it difficult to read.
Correction: A warewashing machine shall be equipped with a temperature measuring device that indicates the temperature of the water in each wash and rinse tank and as the water enters the hot water sanitizing final rinse manifold or in the chemical sanitizing solution tank. Have your warewashing machine company repair the gauges.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: caulking around sinks in warewashing area.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Permit to Operate Required, Must be Posted, Must be Valid
Observation: The establishment has not posted the permit to operate in a conspicuous location. Permit was posted in manager's office.
Correction: A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue.
- 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 30 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
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12/18/2013 | Routine | |
Refrigeration unit is maintaining at 37F. Manager will remove the asterix from the menu for Seabass, Shrimp.
- 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: chilean seabass, shrimp (or remove asterisk from shrimp on menu since per manager the shrimp is fully cooked).
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.
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07/02/2013 | Follow-up | |
The purpose of this visit is a risk factor assessment. Remember to maintain letters of parasite destruction along with invoices for undercooked fish species which require parasite destruction on site for 90 days after service of the fish. Smoked salmon, salmon letter from your supplier is stored at site. Obtain letter of parasite destruction from your supplier for the chilean sea bass and the shrimp (shrimp needs parasite destruction as currently on both menu's and asterisk is marking the item as being served undercooked).
4-501.11A Repair the walk in refrigerator for produce 50f, repair the Beverage air 1 door undercounter refrigerator. Do not use these units until they are capable of maintaining phf at 41f or below. Thank you. A follow up will be conducted to check on the repair of both refrigerators and to review the letter of parasite destruction for chilean sea bass and shrimp.
- 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: chilean seabass, shrimp (or remove asterisk from shrimp on menu since per manager the shrimp is fully cooked).
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) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Vanilla pudding 48f, cooked brussel sprouts 47f, agrautin potatos 43f, and half and half 47f in the small beverage air reach in refrigerator each held for more than 6 hours and stored in the walk in refrigerator for produce.
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. Discard. Move all phf which have been stored for less than 4 hours from this walk in refrigerator to the second walk in refrigerator. Discard all phf foods stored in this unit for 4 or more hours.
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06/28/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Morton's Of Chicago Restaurant, 11951 Freedom Dr, Reston, VA 20190 »