Electronic copies of corrected lunch and dinner menus received with complete consumer advisory information added.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the chlorine-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 LOW TEMPERATURE SANITIZING GLASSWARE DISH MACHINE with a concentration of 0-10 ppm total chlorine.
Correction: PLEASE DISCONTINUE USE OF DISHMACHINE FOR SANITIZING. USE LARGE, MAIN DISHMACHINE LOCATED ON 2ND FLOOR TO SANITIZIZE ALL DISHES UNTIL GLASS DISHMACHINE IS SERVICED. A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.
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12/10/2015 | Follow-up | |
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier (corrected on site)
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3): SALMON, AHI TUNA (YELLOW FIN).
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.WRITTEN LETTER FROM SUPPLIER RECEIVED DURING INSPECTION.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: LUNCH MENU- AHI TUNA FLAT BREAD, CAESAR SALAD (ADD SALMON), BLACKENED AHI TUNA SALAD, STEAK SALAD, ALL AMERICAN BURGER. DINNER MENU- BACON AND CHEDDAR BURGER, GRILLED SALMON.
Correction: PLEASE SEND COPY OF UPDATED SAMPLE MENU TO THE HEALTH DEPARTMENT WITHIN 7 DAYS. 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.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (repeated violation)
Observation: When tested, the chlorine-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 LOW TEMPERATURE SANITIZING GLASSWARE DISH MACHINE with a concentration of 0-10 ppm total chlorine.
Correction: PLEASE DISCONTINUE USE OF DISHMACHINE FOR SANITIZING. USE LARGE, MAIN DISHMACHINE LOCATED ON 2ND FLOOR TO SANITIZIZE ALL DISHES UNTIL GLASS DISHMACHINE IS SERVICED. A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.
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11/24/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine assessment. As previously mentioned in last inspection report, please be sure to maintain all items being cold held at temperatures of 41F or below. Suggestions made to stop double panning items being stored in cooler prep tops to promote proper cold holding temperatures. Also suggested cooling items to be stored in prep tops in walk-in cooler to 41F or below PRIOR to placement in cold wells at the cook line. Also suggested pre-chilling items, like tomatoes, in walk-in cooler prior to slicing to lessen total time it takes to cool items to 41F or below. Please send copy of service invoice for both dish machines in main kitchen via fax or e-mail within 5 days. A follow-up inspection will be conducted 4/21/15 to verify proper sanitizing of dish machines.
- 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 COUNTERS OF PREP KITCHEN.
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. WET WIPING CLOTHS PUT IN SANITIZING BUCKETS.
- 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: IN CONTINENTAL 1 DOOR COOLER W/PREP TOP- CUT TOMATO (45F), MUNSTER CHEESE (45F), OLIVE TAPANADE (44F), IN CONTINENTAL 3 DR PREP #1- CUT MELON (44F)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. ALL ITEMS PLACED IN WALK-IN FREEZER TO COOL TO 41F OR BELOW.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution. BOTH GLASS DISH MACHINE AND FULL SIZE DISH MACHINE IN MAIN KITCHEN WERE OBSERVED TO HAVE A SANITIZING RINSE CONCENTRATION OF 0 TO 10 PPM.
Correction: PLEASE HAVE BOTH DISH MACHINE SERVICED WITHIN 48 HOURS. Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: AIR VENTS LOCATED IN MAIN KITCHEN ABOVE BEVERAGE STATION COATED IN DUST.
Correction: PLEASE CLEAN AIR VENTS TO PREVENT CONTAMINATIN OF FOOD AND FOOD CONTACT SURFACES STORED BELOW. Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Outer Openings, Protected / Screen Requirements
Observation: Window or door is kept open for ventilation and opening is not protected by a screen or other effective means. WINDOW IS DISHMACHINE ROOM IS KEPT OPEN AND NOT EQUIPPED WITH SCREEN.
Correction: PLEASE KEEP WINDOW CLOSED UNTIL SCREEN HAS BEEN PROVIDED FOR WINDOW. Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
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04/16/2015 | Routine | |
The purpose of today's visit was to conduct a follow-up assessment to verify concentration of chlorine rinse sanitizing solution for both glassware dish machine and main dish machine to be 50 to 100ppm Technician arrived on-site upon the completion of the routine assessment. Technician was able to repair both mechanical warewashing machines and a concentration of 50 to 100ppm chlorine sanitizer solution was observed by Health Department. Please be advised to regularly check concentration of sanitizing solutions in dish machines to be able to quickly determine if units are properly sanitizing.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: AIR VENTS LOCATED IN MAIN KITCHEN ABOVE BEVERAGE STATION COATED IN DUST.
Correction: PLEASE CLEAN AIR VENTS TO PREVENT CONTAMINATIN OF FOOD AND FOOD CONTACT SURFACES STORED BELOW. Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Outer Openings, Protected / Screen Requirements
Observation: Window or door is kept open for ventilation and opening is not protected by a screen or other effective means. WINDOW IS DISHMACHINE ROOM IS KEPT OPEN AND NOT EQUIPPED WITH SCREEN.
Correction: PLEASE KEEP WINDOW CLOSED UNTIL SCREEN HAS BEEN PROVIDED FOR WINDOW. Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
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04/16/2015 | 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.
Training provided:
-parasite destruction
Good practices observed:
-hand washing
-Daily line checking log on food temperatures and equipment temperatures
**Please provide a maintenance invoice showing hot water dishmachine is fixed by December 17, 2014. In the mean time, please manually sanitize dishes coming out of the dishmachine.
**Please log dishmachine rinse temperature for 5 days, taken at 1PM and 7PM, to monitor and assure hotwater demand is met at peak times. Please fax this log by December 17, 2014.
**Please fax and provide a copy of 6drawers cooler under the grill by December 17, 2014. In the mean time, please perform Time as Public Health Control by placing a sign on the drawers stating potentially hazardous foods kept in the drawers between 10:30-2:30PM will be discarded at 2:30PM and then between 4:30PM to 8:30PM and discarded at 8:30PM.
*Please assure parasite destruction letter for all the cooked to serve fish are in the file.
*Please train staff on proper datemarking. Cooked foods are kept for 7 days including the date food was made. This means you add 6 to the date you made the food to calculate use by date (for example, 12/1 to 12/7) which will result in total of 7 days.
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: Observed cooked crab (48F), diced tomato (47F) and sliced tomato (48F) in 6 drawers cooler under the grill. Cooler was already under service call.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Relocated food to a regrigeration unit that is capable of maintaining food storage at 41F and below. Since foods were all placed in it at 10:30AM, manager will discard all potentially hazardous foods in it at 2:30PM. He will implement Time as Public Health Control until it is fixed.
- Mechanical Warewashing Equipment, Hot Water Sanitize, Final Rinse Temp (corrected on site) (repeated violation)
Observation: The water temperature in the manifold servicing the high temperature warewashing machine was below the minimum allowable level of 180ºF. Observed booster heater was pouring hot water down the drain causing hot water heater not being able to keep up with hot water demand. Hot water at 3-vat was observed at 93F and not required minimum 120F in the dishmachine.
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. Maintenance was called ot fix the line and manual sanitizing will be performedin the mean time.
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12/03/2014 | Risk Factor | |
Today’s inspection was to conduct a routine inspection. 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.
Consumer advisory: applies to cooked to serve steaks, pork chops and hamburgers. Manager will remove disclaimer on fish of the day and Mahi Mahi.
Dish machine: Stero conveyor - Heat at main kitchen. Ecolab at bar - chlorine.
Additional temperature taken:
-blue cheese (41F), ham (39F) in Dairy walk-in cooler.
Good practice observed:
-HACCP food temperature log
EHS provided additional training and written instructions on:
-Employee Health policy
-cook temperatures
-cross contamination
**Please fax and provide a copy of NOVA CFM certification by April 10, 2014.
*Please avoid repeated violations.
*Please observe raw food storage to prevent cross contamination
*Please fill out all employee health form using new agreement form.
*Please watch heat dish machine sanitizing. Hot water supply seems to fluctuate significant and may not meet minimum hot water requirement.
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: Handwashing / When to wash hands (repeated violation)
Observation: A food employee failed to wash his or her hands after touching mouth and before continuing with food prep at cookline.
Correction: ALL food employees shall wash 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 of foodborne illness. Employee washed hands.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: raw shrimp (45F), cut tomato (45F), cooked crab meat (45F) in 6drawers cooler under grill.
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. Observed cooler temperature is 35F. Please keep drawers tightly closed. Food temperatures have risen during lunch rush hour.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: 1dr salad dressing cooler and 6drawers cooler under grill.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Mechanical Warewashing Equipment, Hot Water Sanitize, Final Rinse Temp (corrected on site) (repeated violation)
Observation: The water temperature in the manifold servicing the high temperature warewashing machine was below the minimum allowable level of 180ºF. Observed fluctuating between 139F to 200F. Initial testing could not turn thermal label black at minimum 160F.
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. At the end of inspection, observed correction.
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: Plastic containers were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
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03/27/2014 | Routine | |
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: cans of peaches and clams.
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. Pulled out for return.
- 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.
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.
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09/16/2013 | Risk Factor | |
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his hands after handling raw fish and before putting on clean gloves.
Correction: ALL food employees shall wash 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 of foodborne illness.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: cooked duck - manager discarded.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods.
- 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 over deli meat, raw chicken over cooked beans and chicken sauce 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.
- 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: collard green, vegetable soup 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.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (corrected on site)
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees: hand sink in the kichen and in two bathrooms.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Mops in Air-dry Position
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
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02/11/2013 | Routine | |
The purpose of this visit was to conduct a routine inspection.
EHS provided employee health information in English and Spanish.
The following temperatures were also observed: chili in the walk-in cooler (37 degrees), chicken breast in the walk-in cooler (39 degrees) sliced turkey in the walk-in cooler (37 degrees), chopped turkey in the walk-in cooler (39 degrees) salmon corncakes in the walk-in cooler (35 degrees) salmon filets in walk-in cooler (35 degrees) cut fish in walk-in cooler ( 30 degrees)
The water heater for handsinks: State ES640DORT
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information to be used by the person-in-charge to develop a complete employee health policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "The Big Five Foodborne Illnesses Information Sheet" handout)
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils located by the three compartment sink.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: coleslaw in the salad prep unit
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: lids for food storage equipment
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside of reach-in coolers and reach-in freezers
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Equip/Utensils/Linens/Single-Service/Invert, Cover (corrected on site)
Observation: Clean forks, spoons and knives were observed stored with the food-contact surface facing upward.
Correction: Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sinks located in the kitchen were measured at a temperature less than 100°F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
- Floor / Wall / Ceiling / Cleanability
Observation: Floors, walls, ceilings and windows located in both kitchens observed with dirt, dust, food debris and cobwebs.
Correction: Clean all floors, walls, ceilings and windows to prevent contamination to food and non food contact surfaces.
- Physical Facilities Good Repair
Observation: Observed that the reach-in cooler in the kitchen located by the salad prep is not working and not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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11/21/2011 | Routine | |
Restaurant representatives - add corrected or new information about Mt Vernon Inn Restaurant, 3200 Mount Vernon Memorial Hwy, Alexandria, VA 22121 »