The purpose of this visit was to conduct a risk factor assessment. Please submit invoice or service report for repair of the dish machine within five days.
Good date-marking and good temperatures were observed during today's visit. QAC sanitizer observed at 300 PPM.
Good storage of food items to prevent cross-contamination was observed in the walk-in cooler and prep coolers.
Seafood is offered only fully cooked. Thank you for your time today. If you have any questions, please call (703) 246-2444.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time
Observation: Dish machine not in use during inspection, however chlorine sanitizer was observed at 0 PPM in dish machine.
Correction: Repair the dischmachine so that food contact surfaces are exposed to sanitizer for the required amount of time per the data plate. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and sanitize food contact surfaces.
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02/26/2016 | Risk Factor | |
The purpose of this visit was to conduct a risk factor assessment.
Provide the following within 15 days:
1) An updated copy of the menu reflecting complete consumer advisory (with disclosure) as discussed
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken over raw beef in walk-in cooler.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). FOODS SEPARATED DURING INSPECTION.
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction
Observation: Facility was unable to provide a parasite destruction letter from the supplier for the following fish offered cooked to order for service or sale: tilapia. Invoice from supplier does not indicate parasite destruction specifications.
Correction: Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours.
- 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: heavy whipping cream, creamer 50F and 45F in 1DR upright beverage cooler.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Heavy whipping cream was discarded. Creamer at 45F was moved to 2DR upright cooler to cool to 41F or below.
- Critical: Consumer Advisory, Disclosure Provided
Observation: Observed that the consumer advisory on the menu does not contain disclosure statement. Information concerning consumer advisory disclosure and reminder statements was provided to establishment.
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.
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10/08/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Datemarking procedures were observed implemented and in compliance during today's visit. Good glove use and good hand washing practices observed during today's visit. Monitor dish machine levels to ensure chlorine is at a minimum of 50 PPM. Suggestions for cold-holding drinks containing milk were made during today's inspection. Thank you for your time today. If you have any questions, please call (703) 246-2444.
- Critical: Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: stored knife, both can openers.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections for the hand sink nearest to the main walk-in is leaking.
Correction: A plumbing system shall be maintained in good repair.
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02/12/2015 | Routine | |
- 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 exiting kitchen to check outdoors trash disposal area and before handling food items in walk-in refrigerator.
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. GLOVES WERE REMOVED AND HANDS WERE PROPERLY WASHED.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: observed beef stored under raw chicken in MaxxCold 2DR flat top refrigerator, and raw fish stored over cooked pork in walk-in refrigerator (large).
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). Person in charge re-arranged items in refrigerators to prevent cross-contamination.
- 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:Creamer in 1DR upright refrigerator (beverage) - by register at 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. DISCARDED.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be discarded in accordance to date mark: beans date-marked 6/25/14. pork (x2) date-marked 6/30/14.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. BEANS AND PORK DISCARDED.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
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. 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. CERTIFIED FOOD MANAGER ARRIVED DURING INSPECTION.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
Observation: Outside refuse container was uncovered.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
- Toilet Rooms, Enclosed / Self-Closing Door
Observation: Employee restroom door is not provided with a self-closing door.
Correction: Provide a self-closing hinge or closing mechanism for the toilet room door. Discussed with certified food manager.
- Outer Openings, Protected / Screen Requirements
Observation: Window or door is not maintained entirely shut for ease of exit and entry to trash disposal and opening is not protected by a screen or other effective means.
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents. DISCUSSED WITH PERSON IN CHARGE.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink both in kitchen and restroom.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. TOWELS WERE PROVIDED.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
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 (i.e. various kitchen hand sinks).
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. SIGNAGE PROVIDED.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the chlorine solution was observed in excess of 200 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 bleach solution between 50-200 ppm. Verify concentration using the appropriate test kit.SANITIZER WAS ADJUSTED TO 100 PPM.
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07/09/2014 | Routine | |
The purpose of today's visit is to conduct a complaint investigation.
Complainant alleged that the facility is operating without a CFM.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
Observation: There is no Certified Food Manager present at the beginning of the inspection. The CFM arrived 5 mins after arrival of the EHS. Per the manager 2 more people have taken exam but they do not have card or certificate with them.
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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09/24/2013 | Complaint | |
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Observed raw chicken, raw beef and raw fish stored on the same shelf adjacent to each other in the M3 Turbo Air 2 DR Sandwich refrigerator.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). CORRECTED: DISCUSSED WITH EMPLOYEE WHO REMOVED THE ITEMS AND STORED THEM CORRECTLY.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Observed ice scoop inside the ice machine in front end with handle touching the ice.
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.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor.Observed boxes of food stored on flooe of walk in refrigerators/freezer.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: Observed cooked rice at 125F, Cooked beans at 130F in the Hot hold well at service line and Cooked potatoes at 127F in the UTR hot holding unit.
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. CORRECTED: DISCUSSED WITH CFM TO REHEAT THE ITEMS.
- 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 prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: Observed cooked yuca in the 2DR undercounter refrigerator and Cooked beef, Cooked chicken in the walk in refrigerator that need date marking.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.CORRECTED: DISCUSSED WITH CFM TO DATE MARK THE ITEMS.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.Observed facility had Bleach test strips but was using Quaternary Ammonia as a sanitizing solution.
Correction: Obtain a QUATERNARY AMMONIA, test kit.
- Permit to Operate Required, Must be Posted, Must be Valid (corrected on site)
Observation: The establishment has not posted the permit to operate in a conspicuous location. Observed permit was not posted and had been placed inside the front cashier table.
Correction: No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue. CORRECTED: DISCUSSED WITH CFM TO POST PERMIT AT A CONSPICUOUS LOCATION.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.Certified manager arrived approximately 20 minutes after the start 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.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the back kitchen area is blocked by a NSS vaccum blower that is plugged into an outlet near to the hand sink, 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. CORRECTED: DISCUSSED WITH EMPLOYEES WHO UNPLUGGED AND REMOVED THE ITEM FROM THE AREA.
- 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.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.CORRECTED: HEALTH DEPARTMENT PROVIDED HAND WASH SIGNS.
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08/22/2013 | Routine | |
PREOPERATIONAL FINAL INSPECTION
1. A self-close device has not been installed on the employees' rest room door.
2. Two mop racks have not been installed at the mop sinks.
3. Lighting illumination at both men and women rest rooms is only between 2 and 10 foot candles. You need at least 20 foot candles.
4. Covered sanitary receptacles have not been provided at women rest room.
*Owner/Contractor shall correct the above listed items and schedule for final follow up Health Department inspection.
No violation noted during this evaluation. | 07/24/2013 | Pre-Opening | |
PREOPERATIONAL FINAL INSPECTION - FOLLOW UP
*Items listed on inspection report from earlier inspection have been corrected. We thank you.
*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 replacements/additions/changes are allowed without approval by Health Department.
No violation noted during this evaluation. | 07/24/2013 | Follow-up | |
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