Today’s inspection was to conduct a Risk Factor Assessment. 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.
NOTE: Discussed with manager to ensure all Employees are up to date on their Employee Health Policy guidelines and documentation. Please ensure that shellfish tags are retained with shellfish till bag is empty.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site) (repeated violation)
Observation: Inadequate record keeping system for molluscan shellfish when removed from their tagged or labeled container. OBSERVED CONTAINERS OF MUSSELS AND CLAMS IN WALK IN REFRIGERATOR WITH NO TAGS ATTACHED.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.DISCUSSED WITH MANAGER THAT TAGS NEED TO BE RETAINED WITH SHELL FISH TILL CONTAINER IS EMPTY.MANAGER INFORMED THAT THEY WERE USED FOR TRAINING PURPOSES THE PREVIOUS DAY. CONTAINERS OF SHELLFISH WERE DISCARDED.
- Critical: Consumer Advisory, Disclosure Provided (corrected on site)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: ITEMS SERVED RAW OR UNDERCOOKED ARE IN THE DINNER MENU ARE MISSSING THE CONSUMER DISCLOSURE STATEMENT.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.DISCUSSED WITH MANAGER AND A NEW DINNER MENU IS PRINTED WITH THE DISCLOSURE STATEMENT ADDED.
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12/08/2015 | Risk Factor | |
A ROUTINE INSPECTION of your facility was conducted today. Thank you for accompanying me during this inspection and answering my questions as your participation allows me to clarify areas where your facility may require further assessment.
NOTE: At this inspection further time was taken to discuss the following with the CFM and managers 1) Cleaning of the inside of the ice bins 2) Facility needs to ensure that items that are cooked and chilled are removed from the bag within 24 hours unless they supply a HACCP plan and request a variance . *** NOTE THAT THE COOK-CHILL PROCESS IS A REPEAT VIOLATION . FAILURE TO CORRECT REPEAT VIOLATIONS MAY RESULT IN FURTHER ENFORCEMENT ACTIONS****.
QUESTIONS: Call 703-246-2444
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: OBSERVED SPRAY BOTTLES WITH OIL IN THE STROE ROOM WITH NO LABEL TO IDENTIFY THE PRODUCT INSIDE.
Correction: 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.DISCUSSED WITH CFM, THE SPRAY BOTTLES WERE LABELED.
- Critical: Cook-Chill & Sous Vide without Variance, Requires HACCP Plan (corrected on site) (repeated violation)
Observation: The following food is packaged using a cook-chill process, but the food establishment still has sealed bags in walk in after 48 hours. OBSERVED SEVERAL BAGS OF CIOPINO SOUP IN THE WALK IN REFRIGERATOR THAT THE FACILITY HAS COOK-CHILLED AND HAD NOT OPENED IN 24 HOURS.
Correction: Unless a HACCP plan is implemented to include the information listed in Section 3-502.12(D)(1)-(4), a variance from the Health Department to use the cook-chill process will be required. ALL BAGS WERE IMMEDIATELY OPENED AND TRANSFERRED TO OTHER CONTAINERS . DISCUSSED WITH MANAGER TO ENSURE THAT A STAFF MEMBER IS TASKED WITH THIS OR APPLY FOR A VARIANCE FOR COOK-CHILL.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site)
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. OBSERVED PINKISH AND BLACK MOLDY SEDIMENTS ON THE INSIDE OF THE SECOND ICE BIN CLOSE TO THE WALK IN REFRIGERATOR.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.DISCUSSED WITH MANAGER ,ICE BINS WERE CLEANED DURING INSPECTION.
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06/29/2015 | Routine | |
The purpose of this visit was to perform a Risk Factor Assessment.
Time as a Public Health Control written for butter.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item was observed hot holding at improper temperatures using a calibrated food temperature measuring device:Butter at 120-127F
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. TIME TO DISCARD WRITTEN ON CONTAINER, DISCUSSED WITH THE CFM UTILIZING TPHC FOR MELTED BUTTER
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12/10/2014 | Risk Factor | |
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Inadequate record keeping system for molluscan shellfish when removed from their tagged or labeled container.Observed raw clam and raw mussels at the cookline without tag information present - PUT THE SHELL STOCK TAG WITH THE CORRESPONDING SHELL STOCK
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
- Critical: Eggs that are Pasteurized Substituted for Raw Shell Eggs in Certain Recipes
Observation: Raw or undercooked eggs used in the preparation of the following menu item:meringue
Correction: Pasteurized eggs or egg products shall be substituted for raw eggs in the preparation of foods such as Caesar salad, hollandaise, or Bearnaise sauce, mayonnaise, meringue, eggnog, ice cream, and egg fortified beverages that are not fully cooked and identified by the consumer advisory language (except for food establishments serving a highly susceptible population).
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:Observed knives stored between the prep refrigerator and the steam wells, observed scoop in standing water
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.
- 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 lobster at 44F on the Delfield saute prep top
Correction: tzatziki at 44F on the Delfield 1 door/3 drawer grill prep top, liquid egg at 63F on ice adjacent to the fryer
- Critical: Cook-Chill & Sous Vide without Variance, Requires HACCP Plan
Observation: The following food is packaged using a cook-chill process, but the food establishment has not implemented a HACCP plan:butternut squash soup, corn soup, lobster soup stored in the original cooking package unopened - SUBMIT TO THE HEALTH DEPARTMENT A HACCP PLAN FOR APPROVAL, UNTIL IT IS APPROVED NO COOK CHILL IS PERMITTED
Correction: Unless a HACCP plan is implemented to include the information listed in Section 3-502.12(D)(1)-(4), a variance from the Health Department to use the cook-chill process will be required.
- 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 item(s) that may be served raw and/or undercooked:Observed the Big Daddy without a reminder on the dinner menu and a reminder and disclosure on the lunch 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.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment:Delfield 2 drawer prep refrigerator, Delfield 4 drawer prep refrigerator, Delfield 3 drawer/1 door prep refrigerator
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (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.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Delfield 1 door/3 drawer prep salad 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. TEMPERATURE TURNED DOWN
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04/29/2014 | Routine | |
The purpose of this visit was to conduct a Standardization Training Inspection. Thank you.
No violation noted during this evaluation. | 10/11/2013 | Training | |
Today’s inspection was to conduct a Risk Factor Assessment. 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.
Please fax/email to my attention, within 10 days, the parasite destruction information for the revelant fish.
Additional equipment temperature:
Delfield flat top prep refrigerator:41F, no PHF
Additional food temperatures:
Cooked shrimp - Delfield salad prep refrigerator: 42F
Cream - Delfield 2 door prep refrigerator: 39F
Cioppino, shredded pepper jack cheese, raw beef - walk in: 42F, 42F, 41F
Vegetable stock (cooling in an ice bath for 15 min): 94F
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction
Observation: The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction:hamachi, salmon, masago
Correction: Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours.
- 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:Observed cooked lobster at 46F, cut tomatoes at 47F on the Delfield fry/veg prep top
Correction: goat cheese at 45F, cut beets at 43F on the Delfield salad prep top - ALL ITEMS PLACED IN A REFRIGERATOR
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
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 at 150-400ppm. Verify concentration using the appropriate test kit.
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04/15/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
EHS provided employee health information in English and Spanish.
Manager provided a copy of the invoice for gaskets on Delfied unit in the wait station.
Water heater: State x2
Dishmachine: Ecolab Chlorine x2
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
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: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control: sushi rice
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: sushi unit
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (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.
- 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 BLEACH and QUATERNARY AMMONIA test kit.
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsink in the dishmachine area is being used as a dumping station.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
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12/04/2012 | Routine | |
Restaurant representatives - add corrected or new information about Passion Fish, 1875 Explorer Street, Reston, VA 20190 »