The surfaces of the floor under and behind the equipment in the room service area is not clean.
- Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site) (repeated violation)
Observation: Utensils and food-contact surfaces of equipment were not sanitized after cleaning. Quaternary ammonia sanitizer was connected to the bar warewashing machine.
Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
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03/16/2016 | Routine | |
Handwashing signs will be mailed.
Store sanitizer buckets off the floor.
Typed copy of this report will be mailed.
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency (corrected on site) (repeated violation)
Observation: The soda guns and soda dispenser nozzles were observed not clean.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
- Handwashing Signage (corrected on site) (repeated violation)
Observation: A handwashing sign was not observed at the bar handwashing sink.
Correction: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
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10/28/2015 | Risk Factor | |
*A dish machine log was given to the CFM. Please send the logs for the next two weeks.
* An updated dog dining variance will be mailed when the signed renewal dog dining variance is received.
*Replace the caulking next to the pre-spray hose.
* The revised menu with asterisks will be printed.
The following violations were not shown on this report. A revised report will be mailed.
3-501.15(A)- Methods used for cooling pasta in large covered containers in walk in cooler #6 can not be accomplished with the time and temperature criteria.
4-302.14- Chlorine test kit or other device that accurately measures the concentration of the sanitizing solution is not provided.
- Cooling Methods (corrected on site)
Observation: Methods used for cooling pasta in large covered containers in walk in cooler #6 can not be accomplished with the time and temperature criteria.
Correction: Cooling shall be accomplished in accordance with the time and temperature criteria specified under section 3-501.14 by using one or more of the following methods based on the type of food being cooled: (1) Placing food in shallow pans
- Sanitizing Solutions, Testing Devices
Observation: A chlorine test kit or other device that accurately measures the concentration of the sanitizing solution is not provided.
Correction: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Testing devices to measure the concentration of sanitizing solutions are required for 2 reasons: 1. The use of chemical sanitizers requires minimum concentrations of the sanitizer during the final rinse step to ensure sanitization
- Equipment/Good Repair and Proper Adjustment
Observation: The gaskets in refrigerators 10 and 13 are in poor repair.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site)
Observation: Utensils and food-contact surfaces of equipment were not sanitized after cleaning. The bar warewashing machine is not dispensing sanitizer. The tubing was observed pitched. All food contact equipment was sent to the kitchen.
Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles/Storing (repeated violation)
Observation: Clean plates and bowls are not stored covered or inverted.
Correction: Clean equipment and utensils shall be stored as specified under paragraph (A) of this section and shall be stored: (1) In a self-draining position that allows air drying
- Handwashing Signage
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees and/or is not clearly visible to food employees (bar handsinks).
Correction: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
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04/02/2015 | Routine | |
Remove the asterisk on the pork sausage links on the breakfast menu.
Email or fax a copy of the updated lunch and dinner menu within 7 days.
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: All food items(cheese balls-50ºF, beans-41-47ºF in refrigerator number 11 were observed cold holding at improper temperatures. All items were removed. The unit had been previously serviced.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Consumer Advisory/Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens
Observation: Asterisks are missing on the foods served raw and/or under cooked (lunch and dinner menu).
Correction: The permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (B) Disclosure shall include: (1) A description of the animal-derived foods, such as "oysters on the half shell (raw oysters)," "raw-egg Caesar salad," and "hamburgers (can be cooked to order);" or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. (C) Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency (corrected on site)
Observation: Surfaces of the soda guns, soda station, and the ice maker are not clean.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles/Storing (corrected on site)
Observation: Single service items on the cookline are not stored covered or inverted.
Correction: Clean equipment and utensils shall be stored as specified under paragraph (A) of this section and shall be stored: (1) In a self-draining position that allows air drying
- Critical: Backflow Prevention Device, When Required
Observation: The plumbing system is not installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at the mop sink faucet (no backflow prevention device attached to the double hose bibb).
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by law, by: (A) Providing an air gap at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch)
- Refuse/Storage Areas, Redeeming Machines, Receptacles and Waste Handling Units, Location (corrected on site)
Observation: Dented cans were stored on the can rack with cans in good condition.
Correction: An area designated for refuse, recyclables, returnables, and a redeeming machine for recyclables or returnables shall be located so that it is separated from food, equipment, utensils, linens, and single-service and single-use articles and a public health hazard or nuisance is not created. A redeeming machine may be located in the packaged food storage area or consumer area of a food establishment if food, equipment, utensils, linens, and single-service and single-use articles are not subject to contamination from the machines and a public health or nuisance is not created.
- Drying Mops
Observation: After use, the mops are not placed in a position that allows it to air-dry without soiling walls, equipment, or supplies. The mop rack hooks were observed missing.
Correction: After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Mops can contaminate food and food preparation areas if not properly cleaned and stored after use. Mops should be cleaned and dried in a sanitary manner away from food flow areas.
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10/28/2014 | Routine | |
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site)
Observation: Blue cheese at 47 F, discarded.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Critical: Equipment/Food-Contact/Before Use After Cleaning/Sanitized (repeated violation)
Observation: The bar glass cleaning machine is not ejecting sanitizer. Use the kitchen dishwashing machine and call for service.
Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: The handwashing sink located at the bar is not maintained so that it is accessible at all times for employee use.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
- Handwashing Cleanser, Availability (corrected on site)
Observation: A supply of hand cleaning liquid, powder, or bar soap is not provided at a bar hand sink.
Correction: Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
- Hand Drying Provision (corrected on site)
Observation: A bar sand sink is not provided with individual, disposable towels
Correction: a continuous towel system that supplies the user with a clean towel
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12/30/2013 | Risk Factor | |
Do not stack PHF over the fill rim in the top cookline units.
- Critical: Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site)
Observation: Drinking glasses were not sanitized after cleaning. The bar glass cleaning machine is not pulling the sanitizer chemicals. No sanitizer was observed when tested. All glass will be cleaned and sanitized in the kitchen warewashing area.
Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
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08/20/2013 | Risk Factor | |
Do not stack food in the prep tables above the fill rim.
Maintain hot foods in the heating cabinets at 135F or above before it goes to the employee cabinet.
"Keep it clean" posters given to the CFM
Pasteurized eggs are used.
- Nonfood-Contact Surfaces/Nonabsorbent (corrected on site)
Observation: The nonfood-contact surface of the napkins used under cutting boards are not corrosion-resistant, nonabsorbent, and/or smooth.
Correction: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that requires frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Nonfood-contact surfaces of equipment routinely exposed to splash or food debris are required to be constructed of nonabsorbent materials to facilitate cleaning. Equipment that is easily cleaned minimizes the presence of pathogenic organisms, moisture, and debris and deters the attraction of rodents and insects.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles/Storing (corrected on site)
Observation: Cleaned equipment and utensils, laundered linens, and single-service and/or single-use articles are improperly stored. Dish racks and the tops to the prep tables were observed on the floor.
Correction: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (1) In a clean, dry location
- Drying Mops
Observation: After use, the mop is not placed in a position that allows it to air-dry without soiling walls, equipment, or supplies.
Correction: After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Mops can contaminate food and food preparation areas if not properly cleaned and stored after use. Mops should be cleaned and dried in a sanitary manner away from food flow areas.
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04/30/2013 | Routine | |
| No violation noted during this evaluation. | 04/30/2013 | Other | |
1. The sink by the pizza oven that is currently used as a prep sink was initially designed to be a handwashing sink. According to the chef, it was not required by the health department during the planning stage that it be a handwashing sink so , if that is the case, the sign should be removed if it is going to remain a prep sink. If the location would like to swap the sinks at the bar since it is a one-to-one switch you wouldn't need formal permission.
2. The location may want to consider splash guards at the handwashing sink in the room service area and the handwashing sink near the ovens in the main kitchen to keep the surronding items splash free. If the bar prep sinks and hand sinks are swapped, the 'new' hand sinks would similarly be in need of splash guards.
3. The bar dish machine was observed with 50-100ppm free chlorine on the dishes after the cycle. The main dish machine reached 160F on the plat surface by means of a non-reversible thermal label (attached tot he copy of the report in the file). The rinse cycle was regestring temperatures above 200F, so please be aware that if the temperatures are too high, the sanitizing step may stop being effective.
4. This is a full service restaurant where food may be cooked, cooled, and reheated for hot holding, depending on the recipe.
5. The hand sink in the service area was observed draining somewhat slow.
6. The room service prep sink had a pipe extending into the floor drain.
7. Please post the health permit where is is visible to the consumers.
8. The location is no longer using time control for a working supply of butter.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site) (repeated violation)
Observation: The handwashing sink at the bar was observed used to clean utensils during inspection.
Correction: A handwashing sink may not be used for purposes other than handwashing. Sinks used for food preparation and warewashing can become sources of contamination if used as handwashing facilities by employees returning from the toilet or from duties which have contaminated their hands.
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12/12/2012 | Risk Factor | |
Restaurant representatives - add corrected or new information about Renaissance Arlington Capital View-Socci Restaurant And Bar, 2800 S Potomac Ave, Arlington, VA 22202 »