- Hands and Arms/When to Wash (corrected on site)
Observation: A food employee failed to wash his or her hands before donning gloves for working with food. Education and signage was provided to the facility.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
- Food Storage Containers, Identified with Common Name of Food (repeated violation)
Observation: Containers of sugar and flour are not identified with the common name of the food.
Correction: Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient, when the consumer has specifically requested that it not be used, may result in severe medical consequences. The mistaken use of food from unlabeled containers could result in chemical poisoning.
- Cooling, Cooked Food (corrected on site)
Observation: White wine stock bases were not cooled within 2 hours from 57ºC (135ºF) to 21ºC (70ºF)
Correction: and/or within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less
- Cooling Methods
Observation: Methods used for cooling the white wine stock bases can not be accomplished with the time and temperature criteria in very deep plastic food containers
Correction: Cooling shall be accomplished in accordance with the time and temperature criteria specified under section 3-501.14 by using one or more of the following methods based on the type of food being cooled: (1) Placing food in shallow pans
- Time/Temperature Control for Safety Food, Hot Holding (corrected on site)
Observation: Beef hot holding at the improper temperatures of 109-119 F inside the "Alto Sham" heated unit
Correction: the beef was reheated in the oven >165 F.
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Milk at the bar lower six door refrigerator cold holding at the improper temperature of 51 F was discarded. Milk in the "AdvantEDGE" upright one door refrigerator cold holding at the improper temperature of 49 F was relocated into the bar walk-in refrigerator. Foods in the four drawer prep refrigerator were found cold holding at the improper temperature of 44 F, the unit was adjusted to a colder setting.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Temperature Measuring Devices (repeated violation)
Observation: The "Alto Sham" and the bar lower six door refrigerator are no longer equipped with at least one working integral or permanently affixed temperature measuring device.
Correction: Cold or hot holding equipment used for potentially hazardous food (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. This section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steamtables, insulated food transport containers, and salad bars. A permanent temperature measuring device is required in any unit storing potentially hazardous (time/temperature control for safety) food because of the potential growth of pathogenic microorganisms should the temperature of the unit exceed Code requirements. In order to facilitate routine monitoring of the unit, the device must be clearly visible.
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency
Observation: Surfaces inside the ice machine are not clean.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
- Equip/Utensils/Linens/Single-Service/Storage/Prohibitions
Observation: Single-service and/or single-use articles are stored in the employee rest-room. A bag was covering the toilet. If you want to convert this rest-room into a storage room you must properly remove and cap off the the plumbing fixtures.
Correction: Cleaned and sanitized equipment, utensils, laundered linens, and single-service and single-use articles may not be stored: (1) In locker rooms
- Handwashing Sink/Using/Operation and Maintenance
Observation: The handwashing sink located by the kitchen dish machine is not maintained so that it is accessible at all times for employee use.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
- Handwashing Cleanser, Availability (corrected on site)
Observation: A supply of hand cleaning liquid, powder, or bar soap is not provided at each handwashing sink.
Correction: Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site)
Observation: Each handwashing sink is not provided with individual, disposable towels
Correction: a continuous towel system that supplies the user with a clean towel
- Intensity/Lighting
Observation: The light intensity is below 50 foot candles where a food employee is working with food (several hood lights are out).
Correction: The light intensity shall be at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels
- Physical Facilities/Repairing
Observation: The grout in-between the floor tiles are not maintained in good repair.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
- Controlling Pests (repeated violation)
Observation: Fruit flies were observed on the premises by the onions (recommend storing in the produce walk-in refrigerator to eliminate their presence).
Correction: The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by eliminating harborage conditions.
- Poisonous or Toxic Materials/Common Name/Working Containers
Observation: Working containers used for storing poisonous or toxic materials are not clearly and/or individually identified with the common name of the material (spray bottles).
Correction: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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03/18/2016 | Routine | |
- Shellstock, Maintaining Identification
Observation: The date when the last shellstock from the container/bag is sold or served is 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.
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Foods (pasta, cooked potatoes, cheeses) inside the "Norlake" four drawer/one door prep refrigerator are cold holding at the improper temperature of 47-48 F
Correction: these foods were relocated to the #2 walk-in refrigerator
- Ready-to-Eat,Time/Temperature Control for Safety Food, Disposition (corrected on site)
Observation: The cannellini beans in the walk-in refrigerator #2 exceed the temperature and time combination of seven days
Correction: discard.
- Reduced Oxygen Packaging, Criteria/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. Cooked braised beef found vacuumed packaged in the "Randell" left undercounter refrigerator
Correction: the chef stated that it is cooled prior to vacuum packaging.
- Reduced Oxygen Packaging, Criteria/Fish (corrected on site) (repeated violation)
Observation: Fish is packaged using a reduced oxygen packaging method. Vacuumed packaged salmon found in the #3 walk-in refrigerator
Correction: discarded.
- Reduced Oxygen Packaging, Criteria/Chees
Observation: The food establishment packages cheese that is not commercially manufactured using a reduced oxygen packaging method without a variance, an approved HACCP plan, approved labels, and/or does not discard the product within 30 days of its packaging.
Correction: A food establishment may package cheese using a reduced oxygen packaging method without obtaining a variance if it:(2) Has a HACCP plan that contains the information specified under paragraph 8-201.14(D) and as specified under paragraph B1, B3a, B5, and B6 of this section
- Equipment, Food-Contact Surfaces, and Utensils
Observation: The food-contact surfaces of the can opener blade, inside the ice machines and some food containers stored as clean on the shelving were not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Hand Drying Provision (corrected on site)
Observation: Each handwashing sink is not provided with individual, disposable towels
Correction: a continuous towel system that supplies the user with a clean towel
- Plan Submission and Approval/When a HACCP Plan is Required
Observation: A HACCP plan was not submitted to the regulatory authority for approval prior to engaging in an activity (vacuum packaging/reduced oxygen packaging ROP) that requires a HACCP plan.
Correction: Before engaging in an activity that requires a HACCP plan, a permit applicant or permit holder shall submit to the regulatory authority for approval a properly prepared HACCP plan as specified under section 8-201.14 and the relevant provisions of this Code if: (1) Submission of a HACCP plan is required according to law
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11/19/2015 | Risk Factor | |
Norlake Prep cooler service call 8/18/15
No violation noted during this evaluation. | 08/20/2015 | Follow-up | |
- Time/Temperature Control for Safety Food, Cold Holding (repeated violation)
Observation: Foods (shredded cheese, noodles) cold holding at the improper temperature of 46 in the "Norlake" four drawer/one door prep refrigerator
Correction: repair/adjust the unit to hold foods at or below 41 F
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08/13/2015 | Follow-up | |
Eliminate fruit flies from the establishment.
- Reheating for Hot Holding (corrected on site)
Observation: The meatballs that are cooked, cooled, and reheated for hot holding were not reheated so all parts of the food reached a temperature of at least 74ºC (165ºF) for 15 seconds
Correction: found at 68 F inside the "Alto Sham" unit set to 145 F
- Cooling, Cooked Food (corrected on site)
Observation: French fries were not cooled within 2 hours within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less
Correction: found in the walk-in refrigerator and "Randell" left undercounter refrigerator at 44 F in large, deep, plastic containers
- Time/Temperature Control for Safety Food, Cold Holding (repeated violation)
Observation: Foods (shredded cheese, noodles) cold holding at the improper temperature of 46 in the "Norlake" four drawer/one door prep refrigerator
Correction: repair/adjust the unit to hold foods at or below 41 F
- Consumer Advisory/Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (repeated violation)
Observation: The food establishment serves or sells raw or undercooked food and the permit holder does not properly disclose (asterisk) foods (seared tuna, tuna tartar, poached eggs, over easy eggs, and burgers) on their menus to their consumer reminder statement.
Correction: The permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (B) Disclosure shall include: (1) A description of the animal-derived foods, such as "oysters on the half shell (raw oysters)," "raw-egg Caesar salad," and "hamburgers (can be cooked to order);" or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. (C) Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request
- Equipment, Food-Contact Surfaces, and Utensils (repeated violation)
Observation: The food-contact surfaces of cutting boards are not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Food Manager Certificate and Responsibility
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
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07/13/2015 | Risk Factor | |
The door to the men's rest-room was observed not properly closing. Interior of the fryer cabinets observed in need of cleaning. Cold hold TCS food product at 41 F or below. Hot hold TCS food product at 135 F or above.
- Eating, Drinking, or Using Tobacco/Food Contamination Prevention (corrected on site)
Observation: Employee observed drinking from an uncovered container along the cook-line preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Ready-to-Eat,Time/Temperature Control for Safety Food, Disposition (corrected on site)
Observation: Package of ready-to-eat pork head cheese prepared in the restaurant observed not disposed of within seven days (packaged was dated for 9/13). Product was discarded by the person in charge.
Correction: A food specified in paragraph 3-501.17(A) or (B) shall be discarded if it: (1) Exceeds the temperature and time combination of paragraph 3-501.17(A), except time that the product is frozen
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency (corrected on site)
Observation: Interior of both bulk ice machine chutes observed in need of cleaning and sanitizing.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
- Poisonous or Toxic Materials/Common Name/Working Containers (corrected on site)
Observation: Working spray container used for storing poisonous or toxic materials are not clearly and/or individually identified with the common name of the material (glass cleaner).
Correction: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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10/16/2014 | Risk Factor | |
- Critical: Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination (corrected on site) (repeated violation)
Observation: Raw animal foods are not separated from each other during storage, preparation, holding, and/or display (eggs over cheese in walk-in refrigerator).
Correction: Food shall be protected from cross contamination by, except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (a) Using separate equipment for each type, or (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (c) Preparing each type of food at different times or in separate areas
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09/02/2014 | Follow-up | |
Found tomato sauce at 138 F inside the middle walk-in refrigerator in a large, deep, covered, plastic container
- Jewelry Prohibition
Observation: Employees are wearing jewelry on their arms and hands while preparing food.
Correction: Except for a plain ring such as a wedding band, while preparing food, food employees may not wear jewelry including medical information jewelry on their arms and hands.
- Shellstock, Maintaining Identification (repeated violation)
Observation: The date when the last shellstock from the container was sold or served is 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.
- Critical: Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination (corrected on site) (repeated violation)
Observation: Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods (shell eggs stored above cheese in the middle walk-in refrigerator).
Correction: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
- In-Use Utensils, Between-Use Storage (repeated violation)
Observation: Food preparation and dispensing utensils are improperly stored in standing water.
Correction: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container
- Wiping Cloths, Use Limitation
Observation: Cloths in-use for wiping counters and other equipment surfaces are not held between uses in a chemical sanitizer solution of proper concentration.
Correction: Cloths in-use for wiping counters and other equipment surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under section 4-501.114
- Critical: Time/Temperature Control for Safety Food, Hot Holding (corrected on site) (repeated violation)
Observation: Butter on the counter at 89 F
Correction: place on grill.
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Some foods (sliced cheese, chicken) inside the four drawer prep refrigerator were cold holding at the improper temperatures of 47 F. The foods were better surrounded with ice/water. The right "Randall" under counter refrigerator was improperly cold holding sauces and brussel sprouts at 44-47 F.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: Each handwashing sink is not provided with individual, disposable towels
Correction: a continuous towel system that supplies the user with a clean towel
- Controlling Pests (repeated violation)
Observation: Insect, rodent, and/or other pest harborage conditions exist on the premises (house & fruit flies).
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
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07/24/2014 | Follow-up | |
1. Repair/adjust refrigerators to maintain foods at 41 F throughout the day.
2. Do not store in use utensils in standing water.
3. Wash, rinse, sanitize once every 4 hours the slicer and cutting boards.
- Shellstock, Maintaining Identification
Observation: The date when the last shellstock from the container was sold or served is 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.
- Critical: Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination (corrected on site)
Observation: Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods (raw eggs stored over cheese in the walk-in refrigerator). The manager was instructed to locate the eggs below the cheese.
Correction: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
- Critical: Cooling, Cooked Food
Observation: Chicken stock was not cooled within 2 hours from 57ºC (135ºF) to 21ºC (70ºF)
Correction: and/or within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less. The product was discarded.
- Critical: Time/Temperature Control for Safety Food, Hot Holding (corrected on site)
Observation: Butter on the prep counter hot holding at the improper temperature of 85 F. The manager was instructed to heat the butter to 165 F and maintain it above 135 F.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 57ºC (135ºF) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54ºC (130ºF) or above. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Critical: Time/Temperature Control for Safety Food, Cold Holding (repeated violation)
Observation: Foods inside the 4 drawer, 1 door prep refrigerator were cold holding at the improper temperatures of 56-60 F. The manager was informed to discard all tcs foods from this unit. Sliced cheese in the top portion of the 4 drawer prep refrigerator was cold holding at the improper temperature of 47 F. The lid was placed on the unit and closed.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: The handwashing sink located by the kitchen dish machine is not maintained so that it is accessible at all times for employee use.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
- Handwashing Cleanser, Availability (corrected on site) (repeated violation)
Observation: A supply of hand cleaning liquid, powder, or bar soap is not provided at each handwashing sink (kitchen).
Correction: Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site)
Observation: Each handwashing sink is not provided with individual, disposable towels
Correction: a continuous towel system that supplies the user with a clean towel
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06/24/2014 | Risk Factor | |
Reduced oxygen packaging is being done on commercial: deli meats, cooked meats, and smoked meats. In the establishment: smoked meats, cured meats, and cooked meats.
A few lights burnt out under the hood.
Submit HACCP plans for special processes for regulatory review.
- Package Integrity (corrected on site)
Observation: A few dented cans were observed on the dry storage stack are not in good condition. The cans were discarded.
Correction: Food packages shall be in good condition and protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
- Critical: Contamination from Hands/Preventing Contamination by Employees (corrected on site)
Observation: Food employee contacting exposed RTE food with bare hands.
Correction: Except when washing fruits and vegetables as specified under 3-302.15 or as specified in paragraph D of this section, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- In-Use Utensils, Between-Use Storage (corrected on site) (repeated violation)
Observation: Food preparation and dispensing utensils are improperly stored. Spoons used to spread sauces were observed in containers of standing water.
Correction: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: The following items were observed cold holding at improper temperatures
Correction: 1. Sliced cheese(43-46ºF) stacked too high in the Norlake 4 drawer prep unit. 2. Heavy cream(47ºF) in ice at the end of the cookline. The improperly cold holding foods were relocated.
- Critical: Reduced Oxygen Packaging, Criteria/Cook-Chill or Sous Vide (corrected on site)
Observation: The food establishment packages food using a cook-chill or sous vide process without a variance or an approved HACCP plan (Cooked meats, not fish). The establishment will discontinue cook-chill or sous vide process until a HACCP plan has been approved.
Correction: A food establishment may package food using a cook-chill or sous vide process without obtaining a variance if:(2) The food is:(b) Cooked to heat all parts of the food to a temperature and for a time as specified under section 3-401.11, (c) Protected from contamination after cooking as specified under Part 3-3, (d) Placed in a package or bag with an oxygen barrier before cooking, or placed in a package or bag immediately after cooking and before reaching a temperature below 57ºC (135ºF), (e) Except for frozen food that is not shelf life restricted, cooled to 5ºC (41ºF) in the package or bag as specified under section 3-501.14 and then cooled to 1ºC (34ºF) or less within 48 hours of reaching 5ºC (41ºF), and: (i) Held at 1ºC (34ºF) and consumed or discarded within 30 days after the date of preparation, or (ii) If removed from a storage unit that maintains a 1ºC (34ºF) food temperature, held at 5ºC (41ºF) or less for no more than 72 hours before consumption.
- Handwashing Sink/Using/Operation and Maintenance (repeated violation)
Observation: The handwashing sinks on the cookline and at the bar are used for purposes other than handwashing. Handwashing in hand sinks only.
Correction: A handwashing sink may not be used for purposes other than handwashing. Sinks used for food preparation and warewashing can become sources of contamination if used as handwashing facilities by employees returning from the toilet or from duties which have contaminated their hands.
- Controlling Pests
Observation: Insect, rodent, and/or other pest harborage conditions exist on the premises. Fruit/drain flies were observed in the bar and warewashing area.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
- Plan Submission and Approval/When a HACCP Plan is Required
Observation: (REPEAT) A HACCP plan was not submitted to the regulatory authority for approval prior to engaging in an activity that requires a HACCP plan (cook-chill or sous vide, curing, smoking of meats in the establishment).
Correction: Before engaging in an activity that requires a HACCP plan, a permit applicant or permit holder shall submit to the regulatory authority for approval a properly prepared HACCP plan as specified under section 8-201.14 and the relevant provisions of this Code if: (1) Submission of a HACCP plan is required according to law
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01/22/2014 | Routine | |
In order to resume "reduced oxygen packaging" procedure, food items that are intended to be used in procedure must be provided to health department, including intended procedures, for approval to by health department.
- In-Use Utensils, Between-Use Storage (corrected on site)
Observation: Food preparation and dispensing utensils are improperly stored. In use utensils observed being stored in container of water observed at 105 F.
Correction: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container
- Critical: Cooling, Cooked Food (corrected on site)
Observation: French onion soup, prepared previous day, and observed in walk in at 53 F, was not cooled within 2 hours from 57ºC (135ºF) to 21ºC (70ºF)
Correction: and/or within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less. Discarded.
- Critical: Reduced Oxygen Packaging, Criteria/Cook-Chill or Sous Vide (corrected on site)
Observation: The food establishment packages food using a cook-chill or sous vide process without a variance or an approved HACCP plan. Establishment agrees to cease using reduced oxygen packaging until granted approval.
Correction: A food establishment may package food using a cook-chill or sous vide process without obtaining a variance if: (1) The food establishment implements a HACCP plan that contains the information as specified under paragraph 8-201.14(D)
- Equipment/Good Repair and Proper Adjustment
Observation: The Salad/Pizza multi drawer prep unit was observed holding an ambient internal temperature greater than 41 F, and is not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: The handwashing station at the ware washing area is being used as a dump station.
Correction: The handwashing facility identified above is to be used for washing hands only.
- Handwashing Cleanser, Availability (corrected on site)
Observation: A supply of hand cleaning liquid, powder, or bar soap is not provided at each handwashing sink. No hand soap available at one of the two bar hand wash stations.
Correction: Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
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09/26/2013 | Routine | |
CO #1300566, 1300567 have been approved.
- Handwashing Signage (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 and/or is not clearly visible to food employees.
Correction: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
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07/29/2013 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Mussel Bar & Grille, 800 N Glebe Rd # 140, Arlington, VA 22203 »