- Critical: Reheat PHF(TCS) to 165°F for Hot Holding (corrected on site)
Observation: The following food item(s) was not reheated for hot holding to a sufficient temperature and/or time: Chili sauce placed at steam table at 111F
Correction: Reheated. 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: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Chilli sauce on steam table
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.
Facility had just opened, chili sauce was reheated up to over 160F
- Critical: Hot Water / Water Heater / Peak Demands Met
Observation: Facility has no hpt water at all, the water heater serving the food service establishment is no longer operable.
Correction: Repair/replace water heater within 48 hours. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment. At this time, a new commercial, approved water heater shall be installed to meet the peak hot water demands. The water heater shall be approved prior to installation.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed two broken light fixtures in the kitchen
Correction: Repair the light fixtures. Poor repair and maintenance compromises the functionality of the physical facilities.
|
12/09/2015 | Routine | |
The purpose of today's visit is to conduct a follow-up inspection.
Observed hot water was available at 2-vat sink and dish machine, see temperatures noted above.
Consumer advisor updated and correct on the menus.
Ice machine is clean.
Please fax or email a copy of invoice for fixing the 2DR prep refrigerator by June 26, 2015. They adjusted the thermostat but the ambient temperature is at 44F. Note: Per the owner the technician was going to come today.
Discussed about monitoring a log for all refrigerators and cold holding temperatures.
- Warewash Machine/ Data Plate/Present/Info/Water Temps/Conveyor Speed
Observation: The data plate on the warewashing machine is old and not readable.
Correction: A warewashing machine shall be provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operation specifications including the: 1) temperatures required for washing, rinsing, and sanitizing, 2) pressure required for the fresh water sanitizing rinse, and 3) conveyor speed for conveyor machines or cycle time for stationary rack machines. Note: Provide new label/data plate for the dish washing machine.
- 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 AMMONIA (tablets) test kit.
- 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: 2-vat sink caulking is missing
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. Note: 2-vat sink and dish machin board needs new caulking.
- 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: Beverage 2DR prep refg 45F.
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 unit is damaged: Beverage air 2Dr 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.
- Physical Facilities Good Repair
Observation: Observed that the dry wall and ceiling outside walk-in refrigerator and freezer storage area is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the wall behind the ice machine and 2-vat sink and in between equipment at cookline is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
|
06/17/2015 | Follow-up | |
A follow-up inspection will be conducted on 6/17/2015 to verify hot water temperature for the dish washing machine and 2-vat sink. Note: The technician adjusted hot water temperature during inspection.
Please fax following items to my attention or email, within 10 days:
1) Copy of updated menu with asterisk next to steak.
2) Copy of invoice for fixing the 2Dr prep refrigerator.
REMINDERS and RECOMMENDATIONS:
1) Please monitor receiving temperatures for potentially hazardous foods. Recommend writing the temperatures on the invoice.
2) Please monitor and log cold holding and holding temperatures (at least 3 times a day).
3) Train employees again for handwashing and no bare hand contact with ready to eat foods.
4) Check cooking and reheating temperatures.
5) Please get CFM card (picture id).
Note:
1) Observed excellent datemarking.
2) Very nice organized freezers and refrigerators. Do not block the fans in freezer, this will result in poor air circulation.
- 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: bread while making grilled cheese sandwich and while cutting lime and lemon for bar area.
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. Note: Discarded.
- 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:hot dog 44F, sausage 45F, half & half 47F, sliced turkey 47F, pizza sauce 45F--Bev. Air 2DR prep refg.
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. Note: All Items discarded.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the main menu without proper disclosure: no asterisk (*) adjacent t steak
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.
- Warewash Machine/ Data Plate/Present/Info/Water Temps/Conveyor Speed
Observation: The data plate on the warewashing machine is old and not readable.
Correction: A warewashing machine shall be provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operation specifications including the: 1) temperatures required for washing, rinsing, and sanitizing, 2) pressure required for the fresh water sanitizing rinse, and 3) conveyor speed for conveyor machines or cycle time for stationary rack machines. Note: Provide new label/data plate for the dish washing machine.
- Beverage Tubing, Separated from Stored Ice (corrected on site)
Observation: A cold plate cooling device with beverage tubing was installed in an ice bin at the bar in non smoking area. There is direct contact with this equipment and stored ice intended for consumption.
Correction: Beverage tubing and cold-plate beverage cooling devices may not be installed in contact with stored ice. Note: They used another container to store ice for consumption. Please use another container that is drained or seperate the ice using metal or plastic plate.
- 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 AMMONIA (tablets) test kit.
- 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: 2-vat sink caulking is missing
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. Note: 2-vat sink and dish machin board needs new caulking.
- 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: Beverage 2DR prep refg 45F.
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 unit is damaged: Beverage air 2Dr 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.
- Mechanical Warewashing Equipment, Chemical Sanitize, Wash Solution Temp 120°F
Observation: The wash temperature of the low temperature chemical sanitizing warewashing machine is not meeting the manufacturer's specifications. The minimum temperature is 120ºF and the actual temperature is 100F
Correction: The temperature of the wash solution in spray type warewashers that use chemicals sanitize may not be less than 120°F.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Observed mold on inner surfaces of ice machine and enclosed components of equipment are not being cleaned as required.
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.
- Fairfax City Code/Certified Food Manager/Certification Process
Observation: The Person in Charge (PIC) has proof of successful completion of an approved Certified Food Manager (CFM) exam but does not possess the Northern Virginia Certified Food Manager certificate (photo card) issued by ORS Interactive, Inc.
Correction: Obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days to avoid further enforcement action. A copy of the photo identification card can be faxed to my attention at (703) 385-9568.
- 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. --men's room
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the dry wall and ceiling outside walk-in refrigerator and freezer storage area is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the wall behind the ice machine and 2-vat sink and in between equipment at cookline is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
|
06/16/2015 | Routine | |
As discussed in addition to the cited violations, corrective actions must be done in accordance with Code Section 4.501.11A, Whereby equipment must be in good working order.
Adjust the ambient temperature of the refrigerators to between 33-39F (33-37 best) to have food temperatures below 42F, or with-in 10 days have the refrigeration unit repaired and fax the repair record to our office at phone # 703- 653-9448 (LABEL FAX WITH NAME OF RESTAURANT, PLEASE). REGULAR TEMPERATURE CHECKS WILL PREVENT FUTURE OCCURRENCES.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Cream 50F & Tomatoes 47F @ #2 (bottom).
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Discarded all potentially hazardous foods.
|
11/12/2014 | Risk Factor | |
GREAT JOB!
No violation noted during this evaluation. | 06/13/2014 | Routine | |
- Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves worn during multi-tasked food preparation. Witnessed worker handle raw beef and not change gloves.
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the 2 wet cloths tested with a concentration of 0.0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.
|
12/12/2013 | Risk Factor | |
- Critical: Bare Hand Contact with Non-RTE Foods Minimized to Prevent Contamination (corrected on site)
Observation: TONGS WERE NOT BEING USED TO HANDLE LEMONS & LIMES.
Correction: USE TONGS OR OTHER UTENSILS.
- 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 SCOOPS IN BAR ICE BIN & ICE MAKER WERE LAYING OR STICKING UP IN ICE.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manner
- 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: AFTER ASKING WORKER WHEN GRILLED CHICKEN WAS READY TO EAT (TO TAKE A TEMPERATURE) AN INTERNAL TEMPERATURE OF 150F WAS OBSERVED.
Correction: Raw animal foods such as poultry, wild game animals, stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, stuffed ratites, or stuffing containing any of these raw animal foods shall be cooked to a minimum internal temperature of 165°F for at least 15 seconds. TRAINING WITH REMINDER SIGNAGE IS RECOMMENDED.
- Food Temperature Measuring Devices, F Scale, Accurate within 2°F
Observation: The food temperature measuring device located in the following cold or hot hold unit is not accurate in °F: FACILITY THERMOMETER SHOWED 25F IN ICE WATER INSTEAD OF 32F.
Correction: Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/- 2°F in the intended range of use.
- Physical Facilities Good Repair
Observation: Observed that the kitchen lights is not maintained in good repair. 3 LIGHT FIXTURES HAD 2 OR MORE BULBS NOT WORKING.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
|
08/21/2013 | Routine | |
Restaurant representatives - add corrected or new information about Patriot's Pub And Grill, 10376 Fairfax Blvd, Fairfax, VA 22030 »