- Food Temperature Measuring Devices
Observation: A food stem thermometer with a suitable small-diameter probe to measure thin masses is not provided and readily accessible to accurately measure the temperature in thin foods.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. When determining the temperature of thin foods, those having a thickness less than 13 mm (1/2 inch), it is particularly important to use a temperature sensing probe designed for that purpose. Bimetal, bayonet style thermometers are not suitable for accurately measuring the temperature of thin foods such as hamburger patties because of the large diameter of the probe and inability to accurately sense the temperature at the tip of the probe. However, temperature measurements in thin foods can be accurately determined using a small-diameter probe 1.5 mm (0.059 inch), or less, connected to a device such as thermocouple thermometer.
- Equipment/Fixed, Spacing or Sealing (repeated violation)
Observation: The caulking around the front area handsink was observed in need of resealing.
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
- Equipment, Food-Contact Surfaces, and Utensils (corrected on site)
Observation: Several knives stored in the holder next to the front preparation unit were observed in need of cleaning and sanitizing.
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.
- Floor and Wall Junctures, Coved, Enclosed or Sealed
Observation: The floor and wall juncture cove base throughout the facility was observed damaged and in need of repair.
Correction: In food establishments in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 mm (one thirty-second inch). When cleaning is accomplished by spraying or flushing, coving and sealing of the floor/wall junctures is required to provide a surface that is conducive to water flushing.
- Physical Facilities/Repairing (repeated violation)
Observation: Floor surface throughout the facility observed in need of repainting and resealing.
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.
- Cleaning, Frequency and Restrictions (repeated violation)
Observation: Floor surface under and around equipment observed in need of cleaning.
Correction: Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
|
01/20/2016 | Routine | |
Wall in 3-compartment sink area noted in need of cleaning. The caulking around the kitchen preparation sink was in need of resealing. The floor surface throughout the kitchen and facility observed in need of repair, resealing, and repainting. Transfer the other managers food safety certificates to Northern VA food manager cards at ORS Interactive - 6066 Leesburg Pike, Suite 200-B Falls Church, VA 703-533-7600
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency (corrected on site)
Observation: The bulk ice machine chute was 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
- Handwashing Cleanser, Availability (corrected on site)
Observation: Handsoap was observed not properly provided at the front preparation area handsink.
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.
|
06/29/2015 | Risk Factor | |
- Equipment/Fixed, Spacing or Sealing
Observation: The caulking at the kitchen preparation sink was observed in need of resealing.
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
- Light Bulbs, Protective Shielding (repeated violation)
Observation: The light shield in the dry storage area was observed not properly shielded.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
- Handwashing Signage (repeated violation)
Observation: The handwash sign at the front preparation area handsink was observed not properly posted.
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.
- Intensity/Lighting
Observation: A light in the walk-in refrigerator was observed in need of replacing.
Correction: The light intensity shall be at least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in the walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. Properly distributed light makes the need for cleaning apparent by making accumulations of soil conspicuous.
- Physical Facilities/Repairing
Observation: The floor/wall coving in the back of the kitchen near the oven was observed in need of repair. The floor throughout the facility observed in need of resealing and repainting.
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.
- Cleaning, Frequency and Restrictions
Observation: The wall in the 3-compartment sink area was in need of cleaning.
Correction: Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
|
01/29/2015 | Routine | |
Dog Dining Variance inspection
1) Agree.
2) Confirmed.
3) Agree. Signs must be on each table.
4) Agree.
5) Agree. Togo bowls will be used for dogs.
7) Agree.
8) Agree.
9) Agree.
10) Agree. Windex, pressure wash, and sanitize the area.
11) Agree.
12) Agree.
13) Agree. Dog bite log was given to the owner. The owner will speak with insurance company.
14) Agree.
*Variance has been tentatively approved.
*Do not start dog dining until you receive your variance. Dogs must remain outside the gate until you receive your variance.
No violation noted during this evaluation. | 08/06/2014 | Other | |
The facility was not using the grill press to cook foods during the time of re-inspection. The facility was only using the grill press to heat and melt the cheese on sandwiches that have already been cooked and prepared. Parasite destruction records were provided from the manager for the cold smoked salmon that is prepared at the Liberty Tavern. The consumer advisory had been placed on the menu.
- Ventilation Hood Systems, Adequacy (repeated violation)
Observation: There is no ventilation hood system/device available to prevent grease or condensation from collecting on the walls and/or ceiling above the grill press at the preparation line.
Correction: Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings. If a ventilation system is inadequate, grease and condensate may build up on the floors, walls, and ceilings of the food establishment, causing an insanitary condition and possible deterioration of the surfaces of walls and ceilings. The accumulation of grease and condensate may contaminate food and food-contact surfaces as well as present a possible fire hazard.
|
04/25/2014 | Follow-up | |
Correct observations. A recheck will be conducted. Discontinue using the grill press that was observed without proper ventilation. According to the manager, the cold smoked salmon is prepared at its sister entity The Liberty Tavern. The dishmachine technician arrived on site to service the machine during the time of inspection.
- Critical: Parasite Destruction
Observation: Raw, raw marinated, partially cooked, or marinated-partially cooked fish for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction.
Correction: Before service or sale in ready-to-eat form, raw, raw marinated, partially cooked, or marinated-partially cooked fish shall be: (1) Frozen and stored at a temperature of -20ºC (-4ºF) or below for a minimum of 168 hours (7 days) in a freezer
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Container of sliced cheese in front of the grill press observed stored at room temperature (product was placed under refrigeration by the person in charge).
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.
- 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 inform consumers of the significantly increased risk 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 (cold smoked salmon, poached eggs).
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
- Ventilation Hood Systems, Adequacy
Observation: There is no ventilation hood system/device available to prevent grease or condensation from collecting on the walls and/or ceiling above the grill press at the preparation line.
Correction: Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings. If a ventilation system is inadequate, grease and condensate may build up on the floors, walls, and ceilings of the food establishment, causing an insanitary condition and possible deterioration of the surfaces of walls and ceilings. The accumulation of grease and condensate may contaminate food and food-contact surfaces as well as present a possible fire hazard.
- Sanitizing Solutions, Testing Devices
Observation: Chlorine test strips for measuring the concentration of the dishmachine were not available.
Correction: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Testing devices to measure the concentration of sanitizing solutions are required for 2 reasons: 1. The use of chemical sanitizers requires minimum concentrations of the sanitizer during the final rinse step to ensure sanitization
- Critical: Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site)
Observation: Chlorine sanitizer concentration in the mechanical dishmachine observed measuring 0 parts per million. The manager will contact the dishmachine service company and also ensure that the staff properly sanitize equipment/utensils using the 3-compartment sink basin.
Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
- Light Bulbs, Protective Shielding
Observation: The lights in the dry storage area were observed not properly shielded.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
|
03/24/2014 | Routine | |
- Contamination from Hands/Preventing Contamination by Employees (corrected on site)
Observation: Food employees contacting exposed, ready-to-eat food with their bare hands. Employee observed handling bread with bare hands.
Correction: Food employees not serving a highly susceptible population may contact exposed, ready-to-eat food with their bare hands if: (1) The permit holder obtains prior approval from the regulatory authority
- Consumer Advisory/Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens
Observation: The food establishment serves or sells raw or undercooked food and the permit holder does not inform consumers of the significantly increased risk consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other means. No consumer advisory information on menu for eggs on breakfast sandwiches that are poached.
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
- Handwashing Sink/Using/Operation and Maintenance
Observation: The handwashing station at the back prep area is being used to clean equipment and utensils.
Correction: The handwashing facility identified above is to be used for washing hands only.
|
12/24/2013 | Risk Factor | |
"Keep It Clean" DES poster provided to Mark Fedorchak.
- Critical: Shellstock Identification
Observation: A container of shellstock does not bear a tag or label or bears a tag or label that does not contain all the information as specified by law. Shell stock brought to establishment from Liberty Tavern without tags.
Correction: A container of shellstock that does not bear a tag or label or that bears a tag or label that does not contain all the information as specified by law shall be subject to a hold order, as allowed by law, or seizure and destruction in accordance with 21 CFR Subpart D - Specific Administrative Decisions Regarding Interstate Shipments, Section 1240.60(d).
- Food Storage/Preventing Contamination from the Premises
Observation: Stored food is not protected from contamination. Food stored on floor in walk in and in hallway upstairs.
Correction: Food shall be protected from contamination by storing the food: (1) In a clean, dry location
- Equipment/Good Repair and Proper Adjustment
Observation: The Kitchen Aid portable mixer was observed repaired with tape.
1 part prep sink caulking was in disrepair.
3 part sink assembly was observed with tape applied to wall sink juncture.
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.
- Refuse/Toilet Room Receptacle, Covered (repeated violation)
Observation: There is no covered receptacle in the toilet room used by females. Unisex restrooms on first and second floor are missing covered receptacles.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Garbage containers should be available wherever garbage is generated to aid in the proper disposal of refuse.
- Floor and Wall Junctures, Coved, Enclosed or Sealed (repeated violation)
Observation: The floor and wall juncture is not coved and closed to larger than one thirty-second inch. Areas behind equipment along front prep area observed with cove base missing.
Correction: In food establishments in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 mm (one thirty-second inch). When cleaning is accomplished by spraying or flushing, coving and sealing of the floor/wall junctures is required to provide a surface that is conducive to water flushing.
- Outer Openings, Protected
Observation: The outer openings of the food establishment are not protected against the entry of insects and rodents. Door sweep damaged at upstairs back door to exterior.
Correction: Outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Handwashing Signage
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. No hand washing sign at far front line hand sink.
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.
- Intensity/Lighting
Observation: The light was burned out in the 2 door uprt with sliding doors in upstairs store room.
Correction: The light intensity shall be at least 215 lux (20 foot candles): (1) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, (2) Inside equipment such as reach-in and under-counter refrigerators
- Maintaining Premises, Unnecessary Items and Litter
Observation: The premises is not free of items that are unnecessary to the operation or maintenance of the establishment. Accumulation of milk crates containing empty milk bottles stored outside establishment.
Correction: The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- Critical: Poisonous or Toxic Materials/Common Name/Working Containers (corrected on site)
Observation: Working containers used for storing poisonous or toxic materials are not clearly and/or individually identified with the common name of the material.
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.
|
03/14/2013 | Routine | |
Restaurant representatives - add corrected or new information about Northside Social, 3211 Wilson Blvd, Arlington, VA 22201 »