The purpose of this visit was to conduct a routine inspection.
NOTE:
Please update the HACCP plan with corrective actions and follow the original HACCP plan strictly.
- Critical: Cook-Chill & Sous Vide without Variance, Requires HACCP Plan (corrected on site)
Observation: A HACCP plan has been implemented by the food establishment for the use of a storage of vacuum packaged items that are cooked and cooled, but the plan does not include the following information: ------------------ HACCP Plan that has been submitted to Health Department only includes information through production and vacuum packaging and does not include information for required corrective actions once packaged items are received at this facility. Observed the following vacuum packaged menu items without date labeling: cooked hot dogs, cooked roast beef, Italian mix (provolone cheese, bologna, salami) and raw beef. Also observed cooked menu items being held past the required time limit listed in the facility's HACCP Plan. Observed cooked meatloaf dated January 12, 2016, cooked chicken dated January 14, 2016 and cooked meatballs dated January 8, 2016.
Correction: Unless a HACCP plan is implemented to include the information listed in Section 3-502.12(D)(1)-(4), a variance from the Health Department to use the cook-chill process will be required. ALL ABOVE ITEMS WERE CUT OPEN AND DISCARDED VOLUNTARILY.
- 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. 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. THE CFM ARRIVED AT THE FACILITY DURING INSPECTION.
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01/20/2016 | Routine | |
The purpose of this visit was to conduct a risk-factor assessment conjunction with complaint inspection.
NOTE:
* The sous vide was prepared at the DC location. This establishment receives all of the proteins from the central kitchen in DC with vacuum packaged, in tight fitting lid containers with prep. date. Advised the operator to check all the packaged food items for date. Wild Boar meat invoice was provided.
No violation noted during this evaluation. | 07/23/2015 | Risk Factor | |
The purpose of this visit was to conduct a risk factor inspection which turned in to routine inspection.
NOTE:
- Provided a copy of datemarking information
- Discussed Active Managerial Control (AMC) information with the PIC and provided a handout
- Provided a copy of cross contamination prevention guidelines
- Critical: Food Protection from Contamination / Separation Unwashed Fruits & Vegetables from RTE Foods (corrected on site)
Observation: Unwashed fruits and vegetables found stored with ready-to-eat food (Fruits box was stored above ham panini.
Correction: Unwashed fruits and vegetables shall be stored separately from ready-to-eat foods such as cooked foods and washed produce. Food items were reloacated.
- 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: Roasted pastrami (46F), Roasted pork (45F) in the walk-in cooler, and Sous vide (59F), Roast beef (53F), Hot dogs (53F), Ham Panini (51F), and American/Swiss Cheese (51F) at the Continental 2-dr prep undercounter 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. Food items from the walk-in cooler was discarded. Food items from the continental 2-dr prep undercounter cooler was determined to be out of temperature for less than 2 hours. Food items were re-located in the walk-in cooler to coole it immideatly.
- 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, Bulk cheese, Sliced roast beef/pork, bulk meat (opened package) at the walk-in cooler and cheese at the continental 3-DR prep cooler (right)
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. Dates were marked. Date makring information was provided to the persin-in-charge.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: Cheese and cheese based sauce
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (corrected on site)
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: Smokehouse Burger, Red Apron Burger, Butcher's Cut, and Beef Carpaccio.
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. The person-in-charge (PIC) printed a new menu at the time of the inspection with consumer advisory.
- 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: Continental 3-DR prep undercounter cooler (Right) 54F
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. The PIC re-adjusted the thermostat, however the temperature remained 53F after 20 minutes. Please fix the prep cooler and send a service receipt to Health Department with in 2 days. Use the prep cooler on the left until Right cooler is fixed.
- Storage of Clean Equipment, Utensils & Linens to Protect from Contamination (corrected on site)
Observation: Observed that clean knives were stored (between the coolers - the gap) in an manner that exposed the item(s) to contamination.
Correction: Store clean equipment, utensils, and linens in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor. Advised the PIC to store knives in a container with the handles up to prevent contamination. the knives were removed and sanitized before use.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located at the prep area was blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. Handwashing sink was made available to wash hands.
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04/10/2015 | Routine | |
The purpose of this visit was to investigate a complaint of bare hand contact with ready to eat food, and an unconfirmed foodborne illness. Complaint could not be confirmed.
No violation noted during this evaluation. | 11/14/2014 | Complaint | |
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before changing gloves while engaged engaged in food preparation.
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. NOTE: Discussed wiht PIC.
- Critical: Handwashing / When to wash hands (repeated violation)
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.
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: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Sliced partially cooked potatoes/cooked pasta/raw beef burger/sliced tomatoes/cooked pork/chicken salad/roast beef (3 separate packages) in 3 dr prep cooler right CL: 57/51/56/51/56/48/55,57,54 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: Foods determined to be out of temperature appoximately 1 hour, and were relocated to walk-in cooler. Discussed importance of not overfilling prep table top containers and keeping prep table top lid closed as much as possible.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Correction:
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: 3 dr prep coolers left and right at CL.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. NOTE: Discussed with PIC.
- Handwashing Sink/Accessible at All Times
Correction:
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The only handwashing facility located in the kitchen was blocked at the start of the inspection, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. NOTE: Discussed with PIC. Portable thermalizer will be placed in an alternative location so handsink remains accessible.
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11/12/2014 | Routine | |
The purpose of this visit was to investigate a complaint of bare hand contact with ready to eat food and other contamination issues, in conjunction with a routine inspection. Complaint could not be confirmed.
No violation noted during this evaluation. | 11/12/2014 | Complaint | |
FINAL CONSTRUCTION AND EQUIPMENT INSPECTION AFTER RENOVATIONS
SCOPE OF WORK:
1. Addition of new space
2. Installation of new bar at the new space.
INSPECTION:
*The above stated renovations have been inspected and approved by the Fairfax County Health Department. This approval is contingent on the following:
1. Owner shall schedule for a Health department inspection and testing after installation of the mechanical dish washing machine at the bar.
2. The wooden shelves made of unfinished wood on the wall behind the bar are not to be used for storage of clean glasses. You may use these shelves for storage of bottled and canned drinks only.
No violation noted during this evaluation. | 09/26/2014 | Other | |
FINAL CONSTRUCTION AND EQUIPMENT INSPECTION AFTER RENOVATIONS
SCOPE OF WORK:
1. Addition of new space.
2. Installation of new bar at the new space.
INSPECTION:
1. The ceiling tiles over the new bar is not smooth and is not easily washable. The ceiling finish is not the ones on approved plans.
2. The proposed bar mechanical dish washing machine has not been installed.
3. One bar refrigerator is not operational.
*Owner/Contractor shall correct the above listed items and schedule for a final follow up Health Department inspection.
No violation noted during this evaluation. | 09/26/2014 | Other | |
The purpose of this visit was to investigate a complaint of exterior grilling at this facility. CFM advised no food was ever cooked outside of the facility. No grills, grilling equipment or other evidence of exterior cooking could be found on the premises. Rear exit of facility opens to an interior trash compactor area. Space in the front of the facility is very limited (only 18' between entrance and street), and a large portion of that area is occupied by exterior tables and chairs for exterior dining. Complaint could not be confirmed.
No violation noted during this evaluation. | 08/15/2014 | Complaint | |
The purpose of this visit was to conduct a routine evaluation. Chlorine sanitizer final rinse dishmachine: 50 ppm. Quaternary ammonium sanitizer in 3 vat sink/wiping cloth bucket (initial/final): 300 ppm/0, 250 ppm. Discussed public health significance of frequent handwashing and handwashing/changing gloves as necessary to avoid contaminating RTE food. NOTE: PLEASE REMEMBER TO PROVIDE COPY OF CFM PHOTO ID TO HEALTH DEPARTMENT PRIOR TO OPENING FACILITY ON SATURDAY 8/9/14.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his hands and change gloves after handling raw ground beef and pork, and prior to handling ready to eat food.
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. NOTE: Discussed with food service employee and with PIC. PIC discussed further with food service employee.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food preparation conducted in a manner that may cause cross contamination of ready-to-eat food as follows: Food service employee handled RTE food after handling raw animal meat.
Correction: Food shall be protected from cross contamination during preparation by separating and allowing no contact, directly or indirectly, between raw animal meats and RTE foods. NOTE: Discussed with food service employee and with PIC. PIC also discussed with food service employee.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: hot dogs double panned on griddle: 117/122/119 degrees F..
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. NOTE: PIC disposed of hot dogs, and placed pan for new hot held hot dogs directly on griddle.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the wiping cloth bucket with a concentration of 0 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. NOTE: Sanitizing solution in the wiping cloth bucket was replaced with santizing solution of the required concentration.
- Critical: Certified Food Manager/Presence Required
Observation: The certified food manager on duty at the time of inspection did not have the required credentials.
Correction: The facility to remain open based on knowlege demonstrated by questions posed by EHS, and PIC advising that she could email a copy of her CFM photo ID, which she had left at home, prior to reopening facility after todays close. NOTE: Provide copy of valid CFM photo ID to Health Dept. prior to reopening facility on 8/9/14.
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08/08/2014 | Routine | |
The purpose of this visit was to conduct a risk factor inspection. Chlorine sanitizer final rinse dishmachine: 100 ppm. Quaternary ammonium sanitizer solution 3 vat sink/ wiping cloth bucket: 400/300 ppm. NOTE: Obtain test strips for both chlorine ( for dish machine) and quaternary ammonium (3 vat sink, wiping cloth buckets) as previously required on 12/2/14 inspection report. Test strips must be obtained as soon as possible and within 72 hours.
No violation noted during this evaluation. | 03/10/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Chlorine sanitizer final rinse dishmachine = 100 ppm. Quaternary sanitizer wiping cloth bucket: 200 ppm. NOTE: PLEASE REMEMBER TO PROVIDE COPY OF REVISED MENUS SHOWING CONSUMER ADVISORY FOR ALL FOODS SERVED RAW OR UNDERCOOKED.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: hot dogs in pan on giddle (2x) 121/126 degrees F
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. NOTE: Hot dogs determined to be out of temperature <2 hours. PIC raised temperatue of hot dogs to >165 degrees F, then advised would hot hold at 135 degrees minimum.
- 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: Beef burger.
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 BLEACH / QUATERNARY AMMONIA test kits for dishmachine/wiping cloth buckets and 3 vat sink.
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12/02/2013 | Routine | |
The purpose of this visit was to conduct a risk factor evaluation. Chlorine sanitizer in CMA L-1x16 dishmachine: 100 ppm.
- 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 hamburger stored above assorted RTE deli meets in walk-in cooler. NOTE: PIC relocated hamburger to bottom shelf
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.
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06/24/2013 | Risk Factor | |
PREOPERATIONAL FINAL INSPECTION - FOLLOW UP
*Items listed on inspection report dated 02-28-13 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 top you. No equipment changes/replacements/additions are allowed without approval by Health Department.
No violation noted during this evaluation. | 03/05/2013 | Follow-up | |
PREOPERATIONAL FINAL INSPECTION
1. A final mechanical inspection has not been obtained.
2. The mechanical dish washing machine is not operational.
3. A copy of the business license has not been provided.
4. Exhaust hood system has not been caulked to wall.
5. One refrigerator is not operational.
6. Waste water drain lines from the three-compartment sink have not been properly air-gapped.
7. Waste water drain line from food preparation sink has not been properly air-gapped.
8. A mop rack has not been installed at the mop sink.
*Owner/Contractor shall correct the above listed items and schedule for a final follow up Health Department inspection.
No violation noted during this evaluation. | 02/28/2013 | Pre-Opening | |
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