Chicken supplied by Spectrum Foods, Landover, MD
Fish, beef and pork are supplied by International Wholesalers Corp, Washington DC
- Critical: Hands - When to Wash*
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 which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw shell eggs, garlic-in-oil mixture and sliced tomaotes were at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Dish machine is not properly sanitizing : no chlorine measured in the dish machine.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75°F. Discontinue use of the dish machine until it is sanitizing properly. Manually wash, rinse and sanitize dishes and utensils.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the back of the kitchen.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. Correct today.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the back of the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials. Correct today.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working containers of cleaners are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. Correct today.
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10/16/2015 | Routine | |
Chlorine concentration in the dish amchine was measured at 50 ppm at 85 F.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked foods are provided on the menu without proper disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. Correct by December 7, 2013.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at one of the ktichen handsinks.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. Correct immediately.
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10/23/2013 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Shell eggs, cooked pasta and tilapia in the prep cooler were at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Raw shell eggs may be held at 45°F or below. Correct immediately.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked foods are provided on the menu without proper disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. Correct by December 7, 2013.
- Equipment - Good Repair and Proper Adjustment
Observation: The prep cooler is not maintaining cold holding of foods at 41°F or below.
Correction: Repair the cooler to be capable of maintaining cold holding of foods at 41°F or below. Correct by 10/23/2013.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (repeated violation)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration: no chlorine measured in the dish machine.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75°F. Immediately discontinue use of the dish machine and set up 3-vat sink to manually wash, rinse and sanitize dishes.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at either of the ktichen handsinks.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. Correct immediately.
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10/18/2013 | Follow-up | |
Tilapia whole filets are received from International Wholesalers, Washington DC and are only served fully cooked. Only the prepackaged, commercially processed frozen tilapia filets are used to make the ceviche.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employees observed handling clean dishes without washing hands after handling dirty dishes.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw food of animal origin (shell eggs and raw chicken) holding in a manner that may cause cross contamination of to ready-to-eat (RTE) food (cooked pasta and garlic).
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Correct today.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Shell eggs, fish and shrimp in the prep cooler were at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Correct immediately.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked foods are provided on the menu without proper disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. Correct by December 7, 2013.
- Equipment and Utensils - Multiuse, Characteristics
Observation: The food contact surface of the 5-gallon bucket that originally contained dishwasher detergent is not durable, nonabsorbent, easily cleanable, resistant to pitting.
Correction: Do not reuse these containers for food storage. Provide approved food storage containers that are designed to be easily cleanable. Correct today.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: The dish machine is not properly sanitizing- no chlorine measured on the surface of the dishes immediately after the cycle.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75°F. Immediately discontinue use of the dish machine and set up the 3-vat sink to manually wash, rinse and sanitize until the machine is properly sanitizing.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections at the handwash sink in the back of the kitchen are leaking.
Correction: Plumbing systems and components shall be maintained in good repair. Repair the leak and insure the hand sink is readily accessible to employees. Correct by 10/13/2013.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at one of the ktichen handsinks.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. Correct today.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at either of the hand sinks in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials.
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10/07/2013 | Routine | |
The purpose of this visit was to investigate complaint # 30019 regarding " bad ceviche ". This restaurant produces thee types of ceviche , a raw fish served with either corn, sweet potatoe or conche.The menu has a consumers advisory. Ceviche is the second best seller on the menu and reportedly there has never been a health complaint made to this department. The owner/operator did a demonstration and showed me how it is prepared. No health hazards were observed. Since there were no other complaints ,no one got sick and there were no other issues, this complaint was closed. There was no justification to the complaint and the complainant did not leave a way to contact her.
No violation noted during this evaluation. | 07/08/2013 | Complaint | |
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