Today I conducted a routine inspection and discussed with the certified food manager the following:
1. Management should reiterate the 5 major risk factors contributing to foodborne illness with all staff members frequently: Employee health policy, Personal hygiene, Contaminated equipment/utensils, Time/Temperature relationships for food and Unapproved food sources.
2. Management should calibrate the digital food thermometers at least once a week in the ice water bath to 32f to ensure accuracy.
3. Management has chosen to use Temperature control for all cold foods including sandwiches, milk, butter, etc. Management should ensure all cold foods remain at 41f or below at all times.
If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: 1. Food scoops were lying in the containers of food like flour and sugar, 2. Knives were wedeged between equipment at the service counters.
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. DISCUSSED WITH MANAGER. MANAGER SHALL ENSURE ALL FOOD SCOOPS ARE PROPERLY STORED BETWEEN USES TO PREVENT CONTAMINATION.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours: 1. Observed ham and cheese quiches sitting out at room temperature on a speed rack. The quiche was 73f and the manager stated it was cooked sometime this morning.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria. DISCUSSED WITH MANAGER. MANAGER SHALL INSTRUCT STAFF TO PROPERLY COOL DOWN HOT FOODS RAPIDLY USIING THE SPEED RACK AND WALK-IN FREEZER. MANAGER WILL IMPLEMENT COOLING LOGS. SEE HAND OUT PROVIDED.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: 1. Cooked foods like ham and cheese quiches are being stored on speed racks and stored out at room temperature.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
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11/23/2015 | Routine | |
Visited facility today to drop of inspection report. Certified Food Manager (CFM) was able to produce document from fish supplier which stated that all items are farm-raised and pellet fed.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: PROSCUITTO, ANTLANTIQUE (RAW SMOKED SALMON), LES OEUFS AUX PLAITS (UNDER COOKED EGG), BROUILLES (UNDERCOOKED EGG)
Correction: PLEASE PROVIDE STATUS OF CONSUMER ADVISORY UPDATE WITHIN 10 DAYS. 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.
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06/16/2015 | Follow-up | |
The purpose of today's visit was to conduct a routine assessment. Sandwiches cold holding in sandwich display cooler were observed to be stacked above cold holding bed, resulting in improper cold holding of all sandwich items. Per discussion with Certified Food Manager (CFM), all sandwiches are made, served, and discarded within 4 hours. All sandwiches, along with butter on prep top, will be monitored under Time As A Public Health Control (TPHC). TPHC document provided. Inability to provide written letter from supplier stating that smoked salmon is farm raised AND pellet fed was observed as a repeat violation. Please MAINTAIN this letter on file. In event that your supplier changes, obtain an updated letter from new supplier. Please provided the following by 6/17/15:
1. Update on menu revision to include disclosure statement of Consumer Advisory
2. Written letter from supplier stating that salmon is farm-raised and pellet fed.
Documentation can be sent to the Health Department via fax or e-mail. A follow-up inspection will be conducted on 6/17/15.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier (repeated violation)
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3): RAW SALMON.
Correction: PLEASE OBTAIN COPY OF WRITTEN STATEMENT AND SEND TO HEALTH DEPARMENT IN 7 DAYS. PLEASE REFRAIN FROM SELLING RAW/UNDERCOOKED SALMON UNTIL WRITTEN STATEMENT HAS BEEN RECEIVED. Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
- 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: PREP TABLE- BUTTER (80F), SANDWICH DISPLAY CASE- SMOKED SALMON SANDWICH (47F, 43F, 46F).
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. ALL ITEMS NOW UNDER TIME AS A PUBLIC HEALTH CONTROL. BUTTER LABLED WITH A DISCARD TIME OF 1:30PM, SANDWICHES LABLED WITH DISCARD TIME OF 2:00PM.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: PROSCUITTO, ANTLANTIQUE (RAW SMOKED SALMON), LES OEUFS AUX PLAITS (UNDER COOKED EGG), BROUILLES (UNDERCOOKED EGG)
Correction: PLEASE PROVIDE STATUS OF CONSUMER ADVISORY UPDATE WITHIN 10 DAYS. 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.
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06/10/2015 | Routine | |
Ensure written records exist for food items under Time as a Public Health Control as discussed above. Provide updated menu with consumer advisory within 90 days. If you have any questions, please feel free to call (703) 246-2444. Thank you for your time today.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item: softened butter.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. DISCUSSED WITH FOOD EMPLOYEE AND PERSON IN CHARGE. TIME DETERMINED AND LABELS PROVIDED.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food items that may be served raw and/or undercooked: Atlantic salmon. (Note: Sesame Salmon is fully cooked.)
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. Person in charge indicated new menu was being created. PROVIDE UPDATED MENU WITHIN 90 DAYS.
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12/03/2014 | Risk Factor | |
The purpose of this visit was to conduct a complaint inspection. Complainant alleged that he had found large pieces of hard plastic in his salmon sandwich. Management was aware of the complaint and had previously addressed it with complainant. Facilities have new food containers and have been replacing old containers. No hazards were observed during today's inspection which would lead to physical contamination of the food. Thank you for your time today.
No violation noted during this evaluation. | 05/29/2014 | Complaint | |
The purpose of this visit was to conduct an inspection based on a complaint received by FCHD on 1/24/13.
The complainant alleged the women's restroom toilet was non-functional and not flushing as well as dirty dishes being used.
During today's visit, the women's restroom toilet was observed in good working order.
The high-temp dish machine was observed to be sanitizing effectively. Additionally, QAC sanitizer in three-vat sink was measured at approved concentration (at 200 PPM). Based on observations and a discussion with the dish washer, appropriate wash, rinse, and sanitizing procedures are effectively being followed.
The complaint is not confirmed.
If you have any questions, please feel free to contact (703) 246-2444. Thank you for your time today.
No violation noted during this evaluation. | 01/27/2014 | Complaint | |
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food items that may be served raw and/or undercooked: Smoked salmon on the Fall & Winter menu-- (Listed as Atlantique).
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.
- Cutting Boards / Resurface / Discard (repeated violation)
Observation: The cutting boards along the prep refrigerator are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (repeated violation)
Observation: Water from the handwashing sink by the dish machine was measured at a temperature of 51°F. Hot water knob is loose and not turning hot water on. Note: Hand sink on other side of wall was observed at a temperature of 103F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet. Repair/replace knob.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located by the ovens is blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. FOOD ITEMS AND RACKS BLOCKING THE HANDSINK WERE REMOVED.
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01/27/2014 | Routine | |
The purpose of today’s visit 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.
Notes:
-- Add consumer advisory to reprinted menus as noted in 3-604.11(A)
-- Additionally, please send a copy of the farm-raised statement from the supplier within five business days.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (
www.vdh.virginia.gov
).
If you have any questions or concerns, please feel free to call 703-246-2444. Thank You
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. CONDUCTED A DISCUSSION CONCERNING PROPER HANDWASHING LOCATION WITH PERSON IN CHARGE AND EMPLOYEES.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Uncovered glasses of water were observed next to the hand washing sink, where the drinking water is exposed to splash.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. DISCUSSED COVERING GLASSES WITH LIDS TEMPORARILY, OR SEPARATING DRINKS BY SPACING.
- 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.
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: Consumer Advisory Required for Raw or Undercooked Animal Food (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food items that may be served raw and/or undercooked: smoked salmon on the summer 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.
- Cutting Boards / Resurface / Discard
Observation: The cutting boards along the prep refrigerator are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (corrected on site)
Observation: Water from the handwashing sinks at in the kitchen was measured at a temperature less than 100°F. Observed 90F water.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet. MANAGER REPAIRED SINKS. WATER WAS MEASURED AT 112F BY THE END OF THE INSPECTION.
- Critical: Handwashing Sinks / Numbers By Law (corrected on site)
Observation: There is not an adequate number of handwashing sinks lavatories on site. (See 5-204.11A) Observed handwashing sink by the oven had been disabled and taken apart.
Correction: At least one hand washing sink, a number of hand washing sinks necessary for their convenient use by employees in areas specified under 5-204.11 and not fewer than the number of hand washing sinks required by Law shall be provided. MANAGER REPAIRED HAND SINK AND RESTORED IT TO FULL FUNCTIONALITY.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located by the dishmachine is blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. ITEMS BLOCKING HAND SINK WERE REMOVED.
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10/03/2013 | Routine | |
The purpose of today’s visit 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 add the complete consumer advisory to the menus for smoked salmon.
-- Additionally, please send a copy of the letter of parasite destruction from the supplier within five business days.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (
www.vdh.virginia.gov
).
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: 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)
- Fish Served Raw RTE / Records Creation & Retention of Freezing For Parasite Destruction
Observation: No records of freezing for parasite destruction are maintained for the following raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form: smoked salmon. Within five days, please send a copy of the letter of parasite destruction for the smoked salmon.
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records for the frozen fish at the food establishment for 90 calendar days beyond the time of service or sale to a consumer. If the fish are frozen by a supplier, a letter the fish supplier stipulating that the fish is frozen as required shall be provided.
- 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 that may be served raw and/or undercooked: smoked salmon on the catering menu and winter menu. Add the complete consumer advisory for the smoked salmon.
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.
- 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. HANDWASHING SIGNAGE WAS PROVIDED TO THE PERSON IN CHARGE.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- 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 between 150-400 ppm. Verify concentration using the appropriate test kit. SANITIZER SOLUTION WAS DILUTED TO 400 PPM.
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03/05/2013 | Risk Factor | |
PREOPERATIONAL FINAL INSPECTION
*Approval for a Health Department Permit is hereby granted. This inspection report shall serve as your permit until official permit is delivered to you. No equipment changes/replacements/additions are allowed without approval by Health Department.
No violation noted during this evaluation. | 12/28/2012 | Pre-Opening | |
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