Today’s visit was to conduct a Risk Factor Assessment inspection.
EHS highly recommends to conduct daily and frequent temperature checks of food and equipment.
Do not overstuff the coolers or that will disrupt the air flow and cause equipment to overwork itself.
If you have any questions or concerns, please call 703-246-2444. Thank You.
- Critical: Reheating for Hot Holding Rapidly Within 2 Hours (corrected on site)
Observation: The following food item(s) was not reheated for hot holding within a sufficient time of 2 hours or less: alfredo sauce 80F, marinara sauce 128F
Correction: Reheating food for hot holding shall be done rapidly, within 2 hours to prevent growth of pathogens. Food employee reheated both sauces
- 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: 1) ham 47F, cooked pasta 46F, cooked garlic 45F in 3dr preptop cooler pasta, 2) milk 68F, butter 60F in continental 3dr cooler, 3) cooked cauliflower 49F, cooked sausage 59F, 4) pesto 47F in ice bath
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. 1) placed in walkin cooler, 2) discarded, 3) placed in walkin cooler, 4) more ice was added
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (corrected on site) (repeated violation)
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: brunch 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. EHS went over consumer advisory labeling with CFM
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine at the bar was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. CFM discontinued use of the bar dish machine and all food-contact surfaces will be washed with the back dish machine.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: knive and tong
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. EHS went over sanitizing food-contact surfaces in between uses/tasks with CFM and food employee
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
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12/14/2015 | Risk Factor | |
The purpose of this visit was to conduct another follow-up inspection on the walkin cooler. walkin cooler was observed at 41F and is able to keep potentially hazardous foods cold. Please continue to monitor cooler to make sure equipment is in good operation.
- 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: Brunch menu- egg sandwich and egg benedict
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.
- 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 test kit.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the wall and floor around the dish machine area is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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06/11/2015 | Follow-up | |
The purpose of this visit was to conduct a follow-up inspection on the walkin cooler and pasta cooler. Pasta cooler was observed at 41F and is able to hold potentially hazardous foods. Walkin cooler was observed between 42-44F and not able to keep potentially hazardous foods at required temperatures. CFM stated technician had repaired cooler earlier today, but cooler needed more time to get back down to 41F and below. All potentially hazardous foods were removed from the walkin cooler and EHS reminded CFM and staff not to use the walkin cooler until it reaches 41F and below. ANother follow-up will be conducted the next day to ensure walkin cooler reaches 41F.
- 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: Brunch menu- egg sandwich and egg benedict
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.
- 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 test kit.
- 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: walkin cooler 49F, 3dr preptop cooler pasta 43F
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.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the wall and floor around the dish machine area is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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06/10/2015 | Follow-up | |
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or in a mop sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
Correction: The identity of the source of shellstock (oysters, clams, mussels) 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. Discussed with CFM about shellstock maintainence
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw chicken over sliced tomatoes in true 3dr preptop cooler salad
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. Chicken was placed on the lowest shelf
- 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: 1) beef stew 51F, cooked lasgana 51F, ham 50F in the walkin cooler, 2) pesto 54F in ice bath, 3) proscuitto in 2dr prep cooler, 4) garlic and oil 56F in 2dr preptop cooler entree 5) cooked pasta 46F and 47F in 3dr preptop cooler pasta.
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. Ice was added to the pesto and all other items were placed in different coolers and freezer
- 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: Brunch menu- egg sandwich and egg benedict
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.
- 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 test kit.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: walkin cooler 49F, 3dr preptop cooler pasta 43F
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.
- 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. CFM arrived during inspection
- Cleaning Frequency for Physical Facilities
Observation: Observed that the wall and floor around the dish machine area is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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06/08/2015 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
Provide a copy of the letter from the Salmon supplier within 10 days of this inspection.
Consumer advisory on the menu will be updated to include Caesar dressing and Tiramisu within 10 days or pasteurized eggs will replace raw shelled eggs in the recipe. Notify the Health department of the change and a note to the file will be created indicating the change.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
Correction: LABEL THE DATE ON THE SHELLSTOCK TAG. The identity of the source of shellstock (oysters, clams, mussels) 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.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish (SALMON) 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).
Correction: 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: 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:
1. CAESAR DRESSING
2. TIRAMISU DESSERT
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. MANAGER WILL NOTIFY THE HEALTH DEPARTMENT IF THEY HAVE ADJUSTED THE RECIPE TO USE PASTEURIZED EGGS INSTEAD OF RAW SHELLED EGGS OR THEY WILL PROVIDE A COPY OF THE UPDATED MENU IN THE EVENT THEY DECIDE TO STAY WITH THE CURRENT RECIPE. PROVIDE INFORMATION WITHIN 10 DAYS OF INSPECTION.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site)
Observation: Surfaces of ice bins are not being cleaned as required.
Correction: CLEAN THE ICE BIN ON A REGULAR BASIS. 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.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are STORED AT THE PIZZA STATION ISLAND WITH FOOD CONTACT SURFACES.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. MANAGER REMOVED CHEMICAL SPRAY BOTTLE AND PLACED IT WITH THE OTHER CHEMICALS.
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09/11/2014 | Risk Factor | |
Today's visit is a follow-up to verify proper cold holding and/or cooling temperature for the White Wine Sauce. EHS observed White Wine Sauce cooling within correct time and temperature parameters.
No violation noted during this evaluation. | 06/06/2014 | Follow-up | |
The purpose of today's visit was to conduct a complaint investigation. A complaint was received by the Health Department on May 23, 2014. The complainant and two associates visited the above facility on May 22, 2014. Complainant and two associates shared an order of pollo avocado with angel hair pasta and an order of calamari. The two associates alleged having symptoms of diarrhea and vomiting two hours after consuming meal at above facility. The complainant alleges symptoms of shivers, cold sweats and upset stomach approximately eight hours after consuming meal at above facility. None of the three visited a doctor and per complainant no other meals were shared.
EHS discussed complaint with manager/owner # 1 at beginning of inspection. Manager/owner # 1 was aware of the complaint. The violations above were noted. EHS again discussed complaint with manager/owner # 2 at end of inspection who reviewed the computer log of meals ordered at facility on May 21 and May 22. Manager/owner # 2 only located one meal similar to the one described by the complainant which was ordered on May 21, 2014 (which is a different date than complainant's visit). EHS attempted to reach complainant via telephone at the end of the inspection for clarification. EHS was unable to reach complainant. EHS provided manager/owner # 2 with and discussed the following handouts: Food for Thought newsletter titled "How Cold Is It", Equipment Monitoring Log and Food Temperature Log, Cooling log and cooling sign (English and Spanish.
A follow-up inspection will be conducted within 10 calendar days to verify proper cold holding and/or cooling temperature for the White Wine Sauce.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Shredded mozzarella cheese & raw squid in 2DR RI prep cooler at 46F & 59F respectively,
2) White wine sauce in Walkin Cooler at 45F.
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. ITEMS UNDER # 1 DISCARDED. FOLLOW-UP INSPECTION TO BE CONDUCTED REGARDING ITEM 2.
- Food Temperature Measuring Device Required & Readily Accessible (corrected on site)
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. ANOTHER CFM/OWNER ARRIVED AT END OF INSPECTION AND LOCATED AND PROVIDED FOOD THERMOMETER.
- 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 test kit.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.------------Observed metal container of raw beef thawing sitting inside of the kitchen hand sink.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Hand Drying Provision / Individual, Disposable Towels (repeated violation)
Observation: Observed that paper towels were not provided at each handwashing sink.----Observed kitchen hand sink missing paper towels and observed bar hand sink with one cloth towel being used to dry hands.
Correction: Provide single use paper towels at each hand sink to allow employees to properly dry their hands after handwashing. If cloth towels are to be used it must be a continuous towel system as required in 6-301.12 (B)
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05/23/2014 | Complaint | |
The purpose of today's visit was to conduct a follow-up inspection.
Refrigerator has been repaired and foods were holding at or below 41F.
Remember to have employees check all handsinks every day to make sure they are fully stocked with soap and paper towels.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit(s) are damaged: 2dr reach-in at cookline.
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.
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05/14/2014 | Follow-up | |
The purpose of today's visit was to conduct a routine inspection.
Please fax/e-mail me once the refrigerator has been repaired. Do not use the unit until it is holding at 41F or below.
Please contact me if you have any questions. Thank you.
NOTES:
DW: at bar - ADS 50ppm
- 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: 3dr RI salad unit: feta cheese 51F, blue cheese 51F, fresh mozzerella cheese 49F, chopped tomato 48F, breaded raw chicken 48F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Items were either discarded or moved to another working refrigerator.
- 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: 3dr reach-in refrigerator (salad), 49F.
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. Instructed employee to empty unit and turn down unit, will call technician if does not lower to 41F.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are damaged: 2dr reach-in at cookline.
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.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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04/25/2014 | Routine | |
The purpose of today's visit was to conduct a routine inspection.
Continue to monitor temperatures on the cook line and make sure that you use a test kit to check the sanitizer concentration at the dishmachine regularly.
Please contact me if you have any questions. Thank you.
NOTES: dishmachine at kitchen ADS AE3D-S, 50 ppm. Dishmachine at bar, ADS, 50 ppm.
- 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: alfredo sauce 50F, white wine sauce 49F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. It is recommended that in the future, a smaller quantity be stored on more ice. Today, it was recommended that the sauces be discarded.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: black mold at 3vat sink and dishmachine area. Clean the area, remove old caulking and re-caulk.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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09/26/2013 | Routine | |
The purpose of this visit is a risk factor assessment
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
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: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. Observed a foodworker touch as shell stock tag and then return to the cookline with gloved hands and did not remove gloves or wash hands.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- 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: Marinara sauce 49f on ice without water at the saute station
Correction: Cut tomato 52f,, deli ham 55f, feta cheese 52f (top)
- 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: Deli ham (bulk), deli sausage in the walk in refrigerator
Correction: Also opened bags of mozzerella cheese in the walk in refrigerator. Observed date marking on prepared foods such as sauces, cooked chicken, etc
- Critical: Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure:steak, salmon in salads.
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. Update the menu and email an updated and correct copy to the address provided during today's visit within 10 days
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01/04/2013 | Risk Factor | |
The purpose of this visit is to investigate a complaint of utensils not being thoroughly cleaned at this facility. During inspection, EHS unwrapped four sets of utensils and did not observed dried food debris on the surface. The chlorine sanitizer in the dishmachine tested at 100ppm. A dishwasher was observed prewashing utensils during inspection and then the utensils were placed into holders and placed into the dishmachine. A recommendation to the manager was made by the EHS to ensure that the dishmachine is drained and refilled with fresh water throughout the day. The complaint is not confirmed and is closed. Thank you. A risk factor assessment was conducted along with this inspection.
- 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.
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01/04/2013 | Complaint | |
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