Discussed active managerial control. Observed good sanitation and food temperature control.
No violation noted during this evaluation. | 10/21/2015 | Risk Factor | |
Please email the following to the Health Department within 3 days:
-Copy of the supplier statement for the salmon
-Corrected copy of the brunch menu with the proper consumer advisory
-Service report for the two coolers
Note to Manager:
(1) Observed active managerial control in preventing cross contamination issues in the coolers. Manager checks the coolers 2-3 times a day for proper storage.
(2) Consider keeping a food temperature log to check that the food is always maintained at safe temperatures.
(3) Remember to check new menu items or new menus for consumer advisory issues.
(4) Salmon will have to be fully cooked if the supplier statement is not received by the Health Department within 3 days.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier (repeated violation)
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
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. PLEASE EMAIL A COPY OF THE SUPPLIER STATEMENT TO THE HEALTH DEPARTMENT WITHIN 3 DAYS.
- 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: 2DR PREP COOLER (R)- (1) SPANAKOPITA AT 46F (2) FETA CHEESE AT 46F
Correction: 2DR PREP COOLER (L)- (3) COOKED NOODLE AT 47F (4) RIBS AT 47F (5) RAW CHICKEN AT 50F (6) RAW BEEF AT 43F.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food items that may be served raw and/or undercooked: NRUNCH MENU- (1) EGGS IN MYLO'S COMBO (2) POACHED EGGS IN MYLO'S CHESAPEAKE BENEDICT (3) POACHED EGGS IN EGGS BENEDICT (4) EGGS IN NY STRIP STEAK (5) EGGS IN HALLOUMI AND EGGS (6) EGGS IN SCRAPPLE (7) EGGS UNDER THE SIDES SECTION OF THE MENU.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. PLEASE EMAIL A COPY OF THE CORRECTED MENU TO THE HEALTH DEPARTMENT WITHIN 3 DAYS.
- 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: (1) 2DR PREP COOLER (R)
Correction: (2) 2DR PREP COOLER (L)
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05/17/2015 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Thank you for your time today. If you have any questions, please call (703) 246-2444.
No violation noted during this evaluation. | 12/16/2014 | Risk Factor | |
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: ice scoop was observed with handle in ice.
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. PERSON IN CHARGE STORED ICE SCOOP IN CONTAINER OUTSIDE OF ICE.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Box of tomatoes, bag of onions, oil container, in dry storage.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item was found hot holding at improper temperatures using a calibrated food temperature measuring device: Garlic in oil in container adjacent to steam table at 118.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. GARLIC IN OIL WAS REHEATED TO 174F.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the bar was observed being used to hold a knife and cutting board, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. ITEMS WERE REMOVED.
- 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.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. PERSON IN CHARGE PROVIDED HAND WASHING SIGN AT BAR.
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04/02/2014 | Routine | |
- Sanitize Solution Used for Wiping Cloths Stored off Floor, Prevent Contamination of Food & Equipment
Observation: Wet wiping cloth buckets improperly stored.
Correction: Wet wiping cloth buckets containing chemical sanitizing solutions shall not be stored on the floor. The wet towel buckets shall also be used in a manner that prevents contamination of food, equipment, utensils, linens, and single service items.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
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
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.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
Observation: Outside refuse container was uncovered.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the sanitizer bucket solution was measured at over 200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of sanitizer bucket solution at 50-100ppm. Verify concentration using the appropriate test kit. CFM reset solution to 100ppm
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12/17/2013 | Routine | |
Today’s visit was to conduct a Risk Factor Assessment inspection.
During inspection, routine violation was found. The citation 4-501.11 (A): Equipment/Good Repair/Operation. The following refrigeration unit is not operating properly and is unable to maintain cold food at 41F and below: 2dr preptop coolers (2 different units. One salad, one sandwich).
Corrective Action: Repair/adjust unit(s) so it is able to maintain foods at or below 41F. Do not use the unit(s) to store potentially hazardous foods while it is not operating properly. Food employees removed all potentially hazardous foods in both units and stored food in walkin cooler.
Time reflects inspection time only.
Please fax to my attention the invoices for both 2dr preptop cooler units by July 11, 2013 (Thursday).
If you have any questions or concerns, please 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 shell eggs over cooked noodles in walkin cooler.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. FOOD EMPLOYEE REARRANGED ITEMS.
- 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 lamb over raw salmon and raw beef over tuna in walkin 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). FOOD EMPLOYEE REARRANGED ITEMS.
- 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: A) gazpacho 46F, sliced tomatoes 47F, cheddar cheese 52F in edesa 2dr preptop, B) feta cheese 44F, corn beef 46F, sliced tomatoes 45F in 2dr preptop cooler #2
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 WERE REMOVED AND PUT BACK IN WALKIN COOLER. TOMATOES WERE DISCARDED FROM EDESA 2DR.
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07/01/2013 | Risk Factor | |
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