The purpose of this visit was to conduct a risk factor assessment. Three coolers have been replaced in the establishment with new coolers. All cold-holding temperatures were observed in compliance. Ensure potentially hazardous food items (such as mashed potatoes) which are being hot-held, are at 135F or above. Thank you for your time today. If you have any questions, please call (703) 246-2444.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Observed lobster stored above gravy in walk-in cooler. Person in charge properly stored food items in walk-in cooler to prevent cross contamination.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be displayed to prevent cross contamination. Display all raw foods together and all cooked foods or ready-to-eat foods together. Maintain separation.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site) (repeated violation)
Observation: The following food item was observed hot holding at improper temperatures using a calibrated food temperature measuring device: cooked potatoes at 124F. Cooked potatoes were reheated to 185F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19.
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03/01/2016 | Risk Factor | |
The purpose of this visit was to conduct a risk factor assessment.
Good cooling methods for made-in-house sauces were observed during today's visit. Additionally, good date-marking and good cooking temperatures were observed during inspection.
Within ten days, please submit a revised copy of the menu with a consumer advisory asterisk for the Aussie Salmon Steak sandwich. E-mail address was provided to person in charge during today's visit.
Note: Certified food manager indicated that Atlantic Salmon filet on the menu is fully cooked.
Thank you for your time today. If you have any questions, please call (703) 246-2444.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site) (repeated violation)
Observation: Food employee was observed handling celery using their bare hand. Celery was discarded and tongs were provided to handle ready-to-eat foods. New celery was served. Discussed approved methods with employee, person in charge, and management.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. CELERY WAS DISCARDED AND TONGS WERE PROVIDED AND USED FOR THE NEW CELERY SERVED.
- 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: sour cream at 50F, and half & half at 50F in 2DR prep cooler - server station.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Sour cream and half & half were discarded.
- 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 asterisk for the following food item that may be served raw and/or undercooked: Aussie sirloin steak.
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 provide updated menu within ten days. Contact info provided to person in charge.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site) (repeated violation)
Observation: The concentration of the quaternary ammonia solution was measured at 500 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 quaternary ammonia solution between 150-400 ppm. Verify concentration using the appropriate test kit. Quaternary ammonia was diluted to approved concentration of 200 PPM by EHS during today's visit.
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08/11/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Ensure sanitizer is maintained between 150-400 PPM. Guidance for sanitizer concentration was provided. Thank you for your time today. If you have any questions, please call (703) 246-2444.
- Wiping Cloths / Use Limitation /Dry
Observation: Wiping cloths used under cutting boards to prevent sliding.
Correction: Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located nearest to 3-vat sink is blocked, 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 BLOCKING HAND SINK WERE REMOVED.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the quaternary ammonia compound (QAC) solution was observed at 500 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment. Sanitizer observed over 400 PPM in sanitizer bucket and at 3-vat sink in bar.
Correction: Maintain the concentration of QAC sanitizer solution between 150-400 ppm. Verify concentration using the appropriate test kit. Sanitzer was diluted to 200 PPM in sanitizer bucket and diluted to 400 PPM in bar, 3-vat sink.
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02/24/2015 | Routine | |
The purpose of this visit was to respond to a complaint received by the Health Department on October 24, 2014. The complainant alleged seeing live roaches in the dining area. Upon investigation of the dining area, bar, service area, dry storage and kitchen no roaches, live or dead were noted.
The complaint is not confirmed.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
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10/28/2014 | Complaint | |
- 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: crouton
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.DISCARDED
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served or sold in a ready-to-eat form without freezing for parasite destruction is not properly identified as such:Salmon
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form and the fish is raised and fed as specified by Law, a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed shall be obtained by the person in charge and retained in the records for 90 calendar days beyond the time of service or sale to a consumer. UPON DISCUSSION THE PIC STATED THAT SALMON WAS NEVER UNDERCOOKED, RECOMMENDED REMOVING THE ASTERISK FROM SALMON ITEMS ON THE MENU
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item were found hot holding at improper temperatures using a calibrated food temperature measuring device:Observed mashed potatoes at 123F on top of the convection oven
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. DISCUSSED WITH THE CFM TO REHEAT THE MASHED POTATOES
- 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 butter at 68F on the Beverage Air 4 drawer prep refrigerator in front of the cookline, fried fish at 44-45F, fried potatoes at 44F, chicken at 43F in the Beverage Air 2 door prep refrigerator, half and half at 65F, 53F, sour cream at 53F on the Randell 2 door prep top, heavy cream at 51F, beer cheese at 44F in the Randell 2 door 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.BUTTER, SOUR CREAM, HALF AND HALF, HEAVY CREAM DISCARDED, THE REMAINING TCS FOOD PUT IN REFRIGERATION CAPABLE OF COOLING AND MAINTAINING THE TEMPERATURE AT 41F OR LESS
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood-contact surface of the following equipment is not nonabsorbent, and/or smooth:Observed towels under the cutting boards
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Beverage Air 2 door prep refrigerator, Randell 2 door prep refrigerator
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.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following units are damaged:Beverage Air 4 drawer prep refrigerator, True 3 door flat top
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- 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:Gaskets of all refrigerators, under the stand mixer and slicer
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.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor/wall juncture around the entire kitchen is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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10/28/2014 | Routine | |
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. Observed employee handling dirty dishes and then touching clean utensils from the dish machine.
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: Reheat PHF(TCS) to 165°F for Hot Holding (corrected on site)
Observation: The following food item was not reheated for hot holding to a sufficient temperature and/or time: taco meat 144F, 164F--Note: Reheated again to 172F.
Correction: Potentially hazardous foods (time/temperature control for safety food) that is cooked, cooled, and reheated for hot holding shall be reheated to a minimum temperature of 165°F for 15 seconds.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: Observed several items marked with incorrect dates, it did not include the preparation day. The 7 days should include the day of preparation. For example items prepared on 11/19/2013 were marked for 11/26/2013 it should be 11/25/2013.
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.
- 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.
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11/20/2013 | Risk Factor | |
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: mashed potatoes 123F --steam table and partially cooked fries 80F--near fryer. Note: Stirred the mashed potatoes and it was at 163F after that. Very little fries left.
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.
- 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: sliced tomatoes (prepped with lettuce for burgers) 49F--prep top. cooked chicken 52F, sliced tomatoes 44F, cooked potatoes 55F, spring roll 55F, raw turkey 47F, roast beef 52F --True 2DR prep refg. Roast beef 52F and cooked beans 46F--True 2DR prep top. Note: All items put back in 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.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: Onion soup dated 2/23/13 and cirru sauce dated 2/19/13.--walk-in refrigerator. Note: Discarded.
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: Observed that the shelf under prep table across 3-vat sink in is kitchen was lined with aluminum foil.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Equipment / Fixed / Space / Seal
Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: Handsink at the bar near the manager office and 3-vat sink in kitchen needs new caulking.
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
- 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 2DR prep refrigerator in kitchen at 54F.
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.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following units are damaged: True 2DR prep refrigerator and True 3DR prep refg.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: Can opener
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Equip/Utensils/Linens/Single-Service/Original Package
Observation: Coffee filters were observed stored unprotected at the kitchen shelf.
Correction: Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
- 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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03/04/2013 | Routine | |
Restaurant representatives - add corrected or new information about Ned Devine And Ned Kelly's, 2465 Centreville Rd J8, Herndon, VA 20171 »