This inspection was conducted during standardization training with Marcia Snyder.
- 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: Preventing Contamination from Hands (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food Contact with Equipment and Utensils*
Observation: Food in contact with soiled equipment or utensils. Raw fish was observed in mop sink.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Gloves; Use Limitation
Observation: Single-use gloves while worn during multi-tasked food preparation.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor. Or Food stored less than 6"" above the floor.
Correction: Elevate food storage onto approved shelving with minimum 6"" legs or casters.
- Critical: Parasite Destruction*
Observation: Raw tuna for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction.
Correction: Ensure parasite destruction of raw, raw marinated, partially cooked or marinated-partially cooked fish for consumption is frozen throughout to a temperature of -4°F (-20°C) for 168 hours (7 days) in a freezer or at -31°F (-35°C) for 15 hours in a blast freezer.
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: Scallops cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Consumer Advisory: Consumption of Animal Foods that are Raw, Undercooked, or Not otherwise Processed to Eliminate Pathogens
Observation: Animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in Ready-To-Eat form or as an ingredient in another Ready-To-Eat Food..
Correction: 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.
- Ventilation Hood Systems; Filters
Observation: Grease extraction filters in the hood system are not easily removable and not clean.
Correction: Alter or replace this equipment so that the filters can be easily removed for cleaning and replacement.
- Cooling, Heating, and Holding Capacities
Observation: Reach-in unit was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Provide additional refrigeration necessary to maintain food items at 41 or below. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets of multiple units are damaged.
Correction: Repair or replace the refrigeration unit door gasket in accordance with the manufacturer's specifications.
- Warewashing Equipment, Cleaning Frequency
Observation: The compartment(s) or drainboards of the three compartment sink are heavily soiled.
Correction: Clean the sink compartment(s) or drainboards: 1) before use
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the kitchen had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Handwashing - Using a Handwashing Lavatory*
Observation: The handwashing facility located at the bar is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the colander preventing its use.
- Premises - Maintaining Premises; Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Containers of drain cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of drain cleaner must be located in an area that is not above food, equipment, utensils, linens or single service items.
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09/02/2015 | Routine | |
All previous violations addressed. Additional CFM will be obtained at the start of 2015 (Jan). Approved for permit.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors and shelving units observed in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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12/01/2014 | Follow-up | |
Recommended not storing PHF/TCS foods in bottom right of back line unit. Restrooms observed well maintained. Did not observed food handler cards. Observed employee health policy. Not approved for permit.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Critical: Eating; Drinking; or Using Tobacco* (corrected on site)
Observation: The CFM was observed eating RTE business food products in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Correction: All food handlers who are eating must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Hair Restraints - Effectiveness (corrected on site) (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Thawing
Observation: Observed improper thawing techniques of beef and duck products and chicken. Observed some food products thawing in mop sink.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (corrected on site) (repeated violation)
Observation: Several prepared ready-to-eat (RTE) foods in the refrigeration units are not properly dated for disposition. Observed duck sauce dated for 11/9/2014
Correction: should have been discarded 9 days ago. Observed cucumber sauce dated for 11/15/2014
- Equipment - Good Repair and Proper Adjustment
Observation: Middle line fridge was observed in a state of disrepair and damaged.
Correction: Repair the unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the meat fridge had accumulations of grime and debris from blood spill.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Plates/dishware were found stored underneath the AC unit, not inverted.
Correction: Store dishware in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Refuse - Covering Receptacles
Observation: Outside refuse container was uncovered.
Correction: Cover all waste containers when not in continuous use.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Floors, Walls, and Celings - Cleanability
Observation: Gap observed in need of sealing around piping system below AC unit.
Correction: Repair or replace wall material to make it smooth and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors and shelving units observed in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Conformance with Approved Procedures (repeated violation)
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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11/24/2014 | Routine | |
Maintain adherence to the 7 calendar day self life for food products held >24 hours. Time as public health policy may be removed. Maintain updated employee health policy for all employees. Discussed outdoor garden for kitchen use- will investigate. Approved for permit.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the middle prep unit surface are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Conformance with Approved Procedures (repeated violation)
Observation: Temperature logs are not being maintained by the establishment. Cooling charts are not being maintained by the facility.
Correction: Maintain accurate temperature logs. Maintain accurate and valid cooling charts.
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03/11/2014 | Follow-up | |
Provided new employee health policy, changes to the 2013 FDA Food Code, time as a public health control, food handler class schedule, and cooling charts. Application provided.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed at being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program or responds correctly to the EHS's questions as they relate to the specific food operation.
Correction: Ensure that the person in charge has a valid certified food protection manager certificate and/or correctly demonstrates knowledge of the food operation as it relates to the EHS's questions.
- Critical: Demonstration of Knowledge*
Observation: A food service employee was working in the food service establishment without having a valid food service card. Employee was observed unable to correctly answer the required concentration levels to maintain in the sanitizer basin of the 3 compartment sink.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. Line cook observed drying his hands on his front apron after washing.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Eating; Drinking; or Using Tobacco*
Observation: The dishwasher was observed drinking a personal beverage without a lid or coving in areas where they may contaminate food, clean equipment, utensils or other items needing protection. Observed storage of personal beverage beside the clean side of the 3 compartment sink.
Correction: Provide a designated area where employees may store personal items so as not to contaminate exposed food
- Critical: Preventing Contamination from Hands (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands (salad items).
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food observed in the cold holding units.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The prepared ready-to-eat (RTE) food products in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Time as a Public Health Control*
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Food Labels
Observation: Foods not properly labelled.
Correction: Foods, whether packaged from the provider,packed within the establishment,or contained in working containers are required to conform to specific labeling laws.
- Temperature Measuring Devices
Observation: Also, observed metal stem thermometers used by facility..
Correction: Obtain digital thermometers for facility.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the cold holding units.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Sanitizing Solutions, Testing Devices
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a bleach/chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the middle prep unit surface are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following were observed with accumulations of grime and debris: ventilation hood system filters, catch tray for stove, and white shelving units beside the microwave.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: Wall corner coving to the left of the freezer is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Mops - Drying Mops
Observation: Mops and brooms not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Critical: Sanitizer; Criteria/Chemicals for food contact* (corrected on site)
Observation: Observed sanitizer concentration in the 3 compartment sink at 0 ppm.
Correction: Maintain sanitizer concentration between 50-100 ppm.
- Conformance with Approved Procedures
Observation: Temperature logs are not being maintained by the establishment. Cooling charts are not being maintained by the facility.
Correction: Maintain accurate temperature logs. Maintain accurate and valid cooling charts.
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02/27/2014 | Routine | |
All previous violations have been addressed. Refrigeration unit from previous inspection (Unit #1) is maintaining temperatures.
Food Handler's Cards from VAFoodHandlers.com are not acceptable. Obtain correct Food Handler's Cards. Currently, a CFM with a valid/unexpired certification is not observed.
No violation noted during this evaluation. | 08/29/2013 | Follow-up | |
Provided CFM and GM with the following documents: Food Handler's Card Class schedule, Certified Food Manager class schedule, temperature charts, and employee health policy. MSDSs were not observed. Discussed relocating prepped meats to another refrigeration unit that does not experience consistent in/out activity. Restrooms are well maintained and fully stocked.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Food - Miscellaneous Sources of Contamination
Observation: Hair was observed in the ice well.
Correction: Protect food from miscellaneous sources of contamination.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean utensils were not observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Light Bulbs Protective Shielding
Observation: Light bulbs in Refrigeration Units #1 and #2 are not shielded, coated, or otherwise shatter-resistent.
Correction: Shield or replace light bulb with a coated or shatter-resistent bulb.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the double door wine refrigeration unit.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities in Good Repair
Observation: Ceiling on the second floor in dry storage is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Personal Care Items - Storage
Observation: Personal items were not observed stored in a way to prevent potential contamination of food items behind the bar.
Correction: All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
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08/14/2013 | Routine | |
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