Today’s inspection was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment. Employee health policy in place. Both heat sanitizing dishmachine activated thermolabel. Observed Shellstock tags mussel and clams --Please remember to write the date of last sold or served when pulling the tag. The written date of last or sold or served is the date from which you store the tags for 90 days.
Parasite destruction: farm raised salmon. Observed parasite destruction letter in file.
IMPORTANT:
1. Repair the 1 door/ two drawer cooler (#3) within 10 days. Do not use until a repair is sufficient to hold potentially hazardous foods at 41f or below. The unit was emptied of potentially hazardous foods. This unit was stocked less than 4 hours prior and thus, foods allowed to be relocated back to the walk in refrigerator. Once repair, email a copy of the invoice for the repair to me at the health department. I have provided you with a copy of my business card which contains my information. Please include this facility name and address on any correspondence.
2. Please email a copy of certified food manager by February 12, 2016
It has been a pleasure to serve you today.
If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: A food employee was observed eating while at the dishwashing area.
Correction: Manager reminded employee to not eat in the dishwashing area, but in a break area only. Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat, drink, or use tobacco in the kitchen areas especially while preparing food for customers.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site)
Observation: The date when the last shellstock (mussels and clams) from the container is sold or served is not recorded on the tag or label.
Correction: Manager agrees to begin writing the date last or sold or served on tags which are maintained. The identity of the source of shellstock that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served.
- Food Storage Containers, Identified with Common Name of Food (corrected on site) (repeated violation)
Observation: The following food items that are not easily identified by appearance were observed without a label: Several bottles of different type of cooking oil, water/vinegar/wine at the cooline observed unlabeled.
Correction: Manager directed a foodworker to label the bottles with the contents. Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- 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: walnut butter 45f, saute mushroom 47f cooked noodles 47f, 46f, 46f
Correction: These items were relocated to the walk in refrigerator based upon time and temperature they had been stored at this unit. Other foods relocated to the walk in refrigerator as well. 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.
- 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: The two drawer/1 door prep cooler (#3) along cookline 45f
Correction: Within 10 days, 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. Email copy of invoice to my attention at the health department.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action.
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02/01/2016 | Routine | |
Today’s inspection was to conduct a risk factor inspection. Time for inspection is for inspection only. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
Shellstock: mussel and clams
Parasite destruction: farm raised salmon. Observed parasite destruction letter at facility
*Please remember to always use gloves when touching ready to eat foods with bare hands.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site) (repeated violation)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: bread being picked up with bare hands by a server.
Correction: EHS and manager directed server to discard bread and then to use the clean tongs to pick up the bread and place onto the plate. 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.
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10/06/2015 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection. Thank you for following me through the inspection as it allows for me to answer any questions you may have or clarify any questions that arise during the visit. Both the heat sanitizing dishmachines (bar and kitchen) activated thermolabel on first run. Employee health policy in place.
EHS provided written documentation on the following: Datemarking, and Active Managerial Control, Information on obtaining the photo identification card for your Certified Food Manager (CFM) card.
IMPORTANT:
1. Within 10 days fax or email your photo identification CFM card (include name and address of this facility)
2. Begin storing shellstock tags for 90 days for the mussels and clams as the last tags able to be located were from February 2015 (March, April and beginning of May tags were missing.
3. Ensure you train employees to properly datemark foods requiring a datemark, such as leftover sauces, meat sauces, sausage crumble, pasta, deli meats,soft deli cheeses, observed in the walk in refrigerator. Datemarking is up to 7 days, including the day of preparation of the above fods or opening the package of the deli meat/cheese
4. Discard the ice in the ice bin where you are storing bottles of wine inside the drink ice.
5. A suggestion is that you review this report with employees to use as a training tool to remind each employee of their respective duties.
Thank you. If you have any questions, please call the health department at 703-246-2444
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed drinking an open drink along the cookline which may contaminate food, clean equipment, utensils or other items needing protection.
Correction: The employee discarded the open drink at the manager's request. Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates Last Sold or Served
Observation: The tags for the molluscan shellfish (Mussels/Clams) are not being retained for 90 days.
Correction: The manager agreed to begin storing the tags from this day forward for 90 days from the date written on the back of the tag (last sold or served). The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date when the last shellstock from the container is sold or served using one of the following methods: 1) an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when the last shellstock from a container are sold or served, 2) preserving source identification by using a record keeping system, and 3) ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance:bottles of cooking oil along the cookline observed unlabeled.
Correction: Manager labeled the cooking oil bottles. ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
- Packaged Food in Drained Ice (corrected on site)
Observation: The following packaged drink was found stored in direct contact with ice: Bottles of wine being chilled inside the drink ice at the bar ice bin.
Correction: Discard the ice and do not store food or drinks inside drink ice. Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping, or container or its positioning in the ice or water.
- 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:Chicken stock on the counter top 63f
Correction: Manager relocated chicken stock to the walk in refrigerator. 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: 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 commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: bulk deli meats, bulk soft deli cheeses inside the walk in refrigerator in previously opened packages.
Correction: Manager datemarked the deli meat and cheeses. Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. 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. This date cannot exceed any manufacturer determined "use-by" date based on food safety.
- 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: Marinara sauce, sausage crumble, prepared sauces in the walk in refrigerator with datemarks which exceeded 10 days and ranged from 10 to 15 day datemarking.
Correction: Manager dated the prepared foods during inspection. EHS provided training on datemarking. 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.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QUATERNARY test kit within 90 days.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the front handwashing sink.
Correction: Manager provided papertowels at the front handsink. Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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05/11/2015 | Routine | |
This was a risk factor inspection which focused on those items which could lead to foodborne illness if left uncontrolled.
Implement the training presented in the employee health packet. Verification will be conducted at the next inspection.
Please email a copy of the revised menu to the health department within 30 days.
Information was given regarding cooling methods.
It is recommended to have the line cook periodically check the temperature of the foods he is preparing to see the relationship between the time he is judging doneness by and the actual temperature of the food. Not every cooked food needs a temperature check, but it would be educational for cook staff to see what the actual temperatures are.
Contact the sanitizer chemical vendor and request a test kit specific to the sanitizer chemical being used. Currently there is no means of checking the concentration of the chemical sanitizer.
If there are any questions, please contact the health department. The next inspection will be in approximately six months.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: The three people spoken to about an employee health policy were unaware of the specifics of "employee health" as required in the Food Code.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Raw Animal Foods Cooked to 165°F (corrected on site)
Observation: The following poultry item was not cooked to a sufficient temperature and/or time to eliminate pathogenic bacteria: grilled chicken
Correction: Implement a method to assure that chicken is cooked to the proper temperature. Periodic temperature checks with a food thermometer would be a starting point. Chicken was put back on grill and cooked to 165F+.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: Veal stock being cooled for over 12 hours with temperature of 45F in walkin refrigerator.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Item was discarded.
- 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: sliced tomatoes, garlic & oil, sliced garlic & oil - left prep top at cookline
Correction: sliced tomatoes at salad prep station.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food)
Observation: An incorrect dating system was being used for datemarking. The discard date was marked as 10 days.
Correction: Re-mark the incorrectly dated food items with dates that reflect the preparation date plus six days.Items which are prepared - mixed or cooked - to be used for more than 24 hours must be marked with the date of discard or the date of preparation. The discard date is the preparation date plus six days. This date must be noted on the food item which will be held for more than 24 hours.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The disclosure (asterisk) is located at a food group heading, i.e. Meat. All meats including ribs and chicken are then listed under the food heading. This would imply that ribs and chicken may be cooked to order. This is not the case.
Correction: Modify the menu to have the disclosure (asterisk) on EACH item which may be served raw or undercooked or cooked to order. The advisory is fine the way it is worded.
- 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: CFM arrived during inspection, then left. It is mandatory that a CFM be on the premises, with documentation, during all hours of food preparation, sale and clean up.
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10/22/2014 | Risk Factor | |
Today’s inspection was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
Shellstock: mussel and clams
Parasite destruction: farm raised salmon. Observed parasite destruction letter in file.
*Please avoid repeated violations.
*Please place cover over prep top after lunch hours and when not being used to bring the food temperature down to 41F and below.
*Please cool potentially hazardous foods to 41F and below before placing on prep top.
*If interested in selling fig jam, please submit your process flow.
**Please fax and provide a copy of certified food manager by May 12, 2014.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site) (repeated violation)
Observation: Tags missing from the molluscan shellfish containers: mussels in 2drawers/1dr cooler - right.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. Tag placed.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: cooked asparagus
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.
- 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: cooked bell pepper (67F), cooked potato (60F) on prep top. cooked broccoli (49F), cooked asparagus (49F) on prep top of 2drawers/1dr prep cooler - left.
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. Bell pepper and potatoes were discarded. Cooked asparagus and cooked broccoli were moved to walk-in cooler. Covers were placed on potentially hazardous foods at prep top.
- Critical: Certified Food Manager/Presence Required (corrected on site)
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.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name: cleaning spray bottles.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
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04/28/2014 | Routine | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Tags missing from the molluscan shellfish containers: clams in walk-in cooler. Please keep until last one is sold, date, and keep in chronological order for 90 Days.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: water well for ice cream scooper should be kept running.
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.
- 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: smoked salmon and cooked to serve 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.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: mashed potato (115F), marinara sauce (133F) in hot well - reheated to above 165F.
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)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: oil and garlic mix (50F) on prep top - right,
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.
- 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: bathrooms and bar hand sinks.
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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07/19/2013 | Routine | |
This visit was conducted to do a Pre opening.
Approval is hereby granted for the issuance of a Health Department permit.. This inspection report shall serve as your permit until the official permit is obtained. A routine inspection will be conducted in approximately 30 days. No equipment additions/changes/replacement are allowed without Health Department approval.
Ensure that bar dish machine is hook up and operational prior to opening.
Provide menu with consumer advisory.
- Lighting Intensity / Consumer Self-Service, Reach-Ins, Other / 20 foot candles
Observation: Observed that inadequate lighting was provided in the toilet rooms.
Correction: Increase the lighting to provide a minimum of 20 foot candles in these areas.
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05/09/2013 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Osteria Marzano, 6361 Walker Lane 140, Alexandria, VA 22310 »