The purpose of this visit was to conduct a routine inspection.
NOTE:
Observed a very good Active managerial Control at this facility. The chef also demonstrates superior knowledge of food safety, sanitation, temperature requirement, and employee health policy. The chef has made the food safety is the number one priority through out the operation. Every staff working at the facility are assigned to specific tasks/stations who handle the food according to the food safety. The each food item containers are dated and covered in the refrigerators. The food items are cooled very quick (with in time) and placed in to walk-in refrigerators. The chef described how the walk-in refrigerators are organized to prevent any possible cross contamination.
The health department recognizes the executive chef at this facility with an Active Managerial Control award. Thank you for keeping the food safety at your priority.
No violation noted during this evaluation. | 03/01/2016 | Routine | |
The purpose of this visit was to conduct a risk-factor assessment.
NOTE:
The establishment has a good practice of cooling, and cold holding before catering. The chef demonstrated the different prep tables for different meat items. The facility has separate prep tables for sandwich, cake, and raw animal products. The walk-in refrigerators well organized to prevent any possible cross contamination.
- 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 item(s) that may be served raw and/or undercooked: Carpaccio Beef and Grilled Filet Mingnon on the wedding 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. Place asterisk (*) on the food items. Update the menu and provide a copy to the Health Department with in 7 days.
|
08/19/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours: Maple Dijon (92F) 3HR in Walk-in Cooler (right).
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. NOTE: Food item was reheated to 165F and began the process to cool.
- 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: Sliced cheese and cheese package in bulk in the beverage-air cooler and Walk-in cooler (Left).
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. 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. This date cannot exceed any manufacturer determined "use-by" date based on food safety. NOTE: Food items were date marked.
- 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: Hoisin Grilled Flank Steak, Roasted Bistro Tenders with Wild Mushroom sauce, Sliced Beef Tenderloin Served with a Beaujolais Reduction, Sliced Beef Tenderloin Served with a Wild Mushroom sauce (p7), and Herbed Roasted Bistro Tenders with Sauteed Onions and Peppers (p5).
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. Have a consumer advisory disclamer and reminder on the menu. Update the menu and place an indicator or asterisk (*) next to the food items for consumer advisory. Fax/Email a copy of the updated menu to Health Department with in 30 days.
|
02/26/2015 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Chlorine concentration dishmachine/wiping cloth bucket: 50/200 ppm.
No violation noted during this evaluation. | 09/02/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection with focus on risk factors. Chlorine sanitizer concentration final rinse dish machine: 100 ppm. Chlorine sanitizer wiping cloth bucket: 200 ppm. NOTE: PLEASE REMEMBER TO PROVIDE SERVICE INVOICE FOR 2 DR PREP COOLER TO HEALTH DEPARTMENT WITHIN 10 DAYS.
- 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: Sour cream based sauce/sun dried tomato mayonnaise/2 % milk/sliced american cheese in 2 dr prep cooler. (49/50/61/59 degrees F)
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. NOTE: PIC voluntarily disposed of all PHF in the cooler that had been out of temperature for 2 hours or greater, and relocated PHF out of temperature < 2 hours to walk-in cooler.
- 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: 2 dr prep cooler.
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. NOTE: PROVIDE COPY OF SERVICE INVOICE TO HEALTH DEPARTMENT WITHIN 10 DAYS.
|
04/07/2014 | Routine | |
The purpose of this visit was to conduct a routine risk evaluation. ADS dishmachine chlorine sanitizer concentration final rinse 100 ppm. Quaternary ammonia concentration wiping cloth bucket: 200 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: Tomato slices/sliced turkey/sliced roast beef/sliced swiss cheese in Bev Air 2 dr prep. (58/54/52/56 degrees F)
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. NOTE: PIC relocated food to freezer for quick chill.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following ready-to-eat food is not properly dated for discard after being in the walk-in cooler for greater than 24 hours.
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient. NOTE: Food was determined to be cold held for 4 days, so discard date was added by PIC
|
11/07/2013 | Routine | |
The purpose of this inspection was to conduct a risk factor evaluation. Dish machine chlorine sanitizer concentration: 50 ppm. .
The food service establishment is not in compliance with having an Employee Health Policy. Discussed implementing documentation of hot/cold hold foods temperatures upon delivery. The Person-In-Charge is to provide training on the Employee Health Policy within 14 calendar days. Documentation (meeting attendance sheet/signed agreement form) is to be submitted to the Health Department within 14 days by fax or email that training has been completed. Failure to comply may result in further enforcement action.
NOTE: PLEASE REMEMBER TO PROVIDE COPIES OF EMPLOYEE REPORTING AGREEMENTS TO HEALTH DEPARTMENT WITHIN 14 DAYS.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
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: 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/sour cream - 66/61 degrees F - used in whipped potatoes prep. NOTE: Foods relocated to cooler.
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.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: Slicer.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site) (repeated violation)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. NOTE: PIC had spray bottle labeled.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
|
06/11/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Purple Onion Catering Company, 416 Maple Ave. West, Vienna, VA 22180 »