The purpose of today's visit was to conduct a routine inspection. Update menu with complete consumer advisory and email or fax a copy within in 30 days. Please email or fax a copy of the service invoice for the True 3dr prep refrigerator within 10 days. Do not store any potentially hazardous foods in the unit until it has been serviced. Please provide a copy of the parasite destruction letter for the Tilapia within 10 days.
- Food Storage Containers, Identified with Common Name of Food (repeated violation)
Observation: The following food items that are not easily identified by appearance were observed without a label: sugar, flour, salt, various spices
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Fish Served Raw RTE / Records Creation & Retention of Freezing For Parasite Destruction (repeated violation)
Observation: No records of freezing for parasite destruction are maintained for the following raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form: Tilapia
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records for the frozen fish at the food establishment for 90 calendar days beyond the time of service or sale to a consumer. If the fish are frozen by a supplier, a letter the fish supplier stipulating that the fish is frozen as required shall be provided.
- 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: calamari 48F, tuna salad 54F in True 3dr prep
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. ITEMS WERE 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 date marked: various sauces, cooked beef & cooked chicken.
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. ITEMS WERE LABELED WITH DISCARD DATE.
- 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: Ronda Marina, Ceviche de Pescado, Ceviche de Mariscos, Ceviche Mixto & Tiradito de Pescado
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. UPDATE MENU WITH COMPLETE CONSUMER ADIVSORY.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: shelving is lined with foil & paper.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. REMOVE FOIL & PAPER.
- Ventilation Hood System / Drip Prevention
Observation: Grease from the exhaust hood system at the cook line was observed dripping onto food-contact surfaces below. Observed missing drip pans.
Correction: Exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single service items. INSTALL DRIP PANS & CLEAN HOOD FILTERS.
- Equipment / Fixed / Space / Seal
Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: 3 compartment sink needs attached to wall and recaulked.
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
- 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: True 3dr prep refrigerator 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. REPAIR UNIT
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: shelving throughout kitchen and doors of refrigeration units .
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the wall & floor next to the 3 compartment sink, & wall above the mop sink is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist for cockroaches. Remove all items not used/needed in establishment.
Correction: Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of cockroaches on the premises.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floors, walls, ceilings and underneath all equipment in the kitchen is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. CAN OF PESTICIDE WAS REMOVED.
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03/29/2016 | Routine | |
The purpose of today's visit was to conduct a routine inspection. Please revise the menu to include a complete consumer advisory for all items offered raw or undercooked. Email or fax a copy within 30 days. Please provide a copy of the parasite destruction letter from your fish supplier for the Tilapia within 10 days.
- Fish Served Raw RTE / Records Creation & Retention of Freezing For Parasite Destruction
Observation: No records of freezing for parasite destruction are maintained for the following raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form: Tilapia
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records for the frozen fish at the food establishment for 90 calendar days beyond the time of service or sale to a consumer. If the fish are frozen by a supplier, a letter the fish supplier stipulating that the fish is frozen as required shall be provided.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: white rice 108F on stove
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. RICE DISCARDED
- 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: Pasta 60F in Superior 2dr prep
Correction: beef & potatoes 63F sitting on counter top
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: Shredded chicken & beef stew, pork
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. MANAGER LABELED WITH DISCARD DATE
- 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: Ronda Marina, Ceviche de Pescado, Ceviche de Mariscos, Ceviche Mixto & Tiradito de Pescado
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. CORRECT & UPDATE MENU WITH COMPLETE CONSUMER ADVISORY.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Dry storage shelving, outside of all refrigeration units.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. CLEAN SHELVING & ALL REFRIGERATION UNITS.
- Plumbing / Maintained in Good Repair
Observation: Spray hose on 3-vat sink is leaking.
Correction: A plumbing system shall be maintained in good repair. REPAIR SPRAY HOSE
- Physical Facilities Good Repair
Observation: Observed that the wall, ceiling tiles and floor is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floors, walls and ceiling tiles are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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11/24/2015 | Routine | |
The purpose of this visit is to conduct a routine inspection.
Provide letters from the fish supplier indicating how the tilapia is farmed and raised within 10 days of the inspection.
Obtain a commercial pest control operator when necessary.
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food items that are not easily identified by appearance were observed without a label: CONTAINERS HOLDING FOOD IN THE DRY STORAGE AREA MUST HAVE FOOD LABELS.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served (TILAPIA) raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3).
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
- 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: True display refrigerator: Chicken soup 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. MANAGER DISCARDED SOUP.
- 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 IN THE WALK IN COOLER: PORK ROAST, TUNA,
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. MANAGER DATE MARKED PRODUCTS.
- Food Contact Surface/Smooth, Easily Cleanable
Observation: Food contact surfaces of equipment and utensils are not finished to have a smooth, cleanable surface. GRANITE USED A FOOD CONTACT SURFACE ON THE REFRIGERATION UNIT IS CRACKED AND NO LONGER SMOOTH AND EASILY CLEANABLE.
Correction: Materials that are used in the construction of utensils and food contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be finished to have a smooth, easily cleanable surface.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: OBSERVED ALUMINUM FOIL USED TO COVER A SHELF FOR PLACING UTENSILS, AND OTHER EQUIPMENT.
Correction: REMOVE ALUMINUM FOIL. Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit are damaged: 3dr Reach in cooler
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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06/02/2015 | Routine | |
Today's visit is a follow-up to verify whether the menu board and the carry out menu have been corrected/updated to include a complete consumer advisory disclosure and reminder statement. EHS observed that the consumer advisory had not yet been added to either the menu board or carry out menu. Until the correct menus are printed and approved by the Health Department, the Manager agreed to only offer burgers, lomo saltado and anticuchos cooked well done to 155F or above. Both ceviche dishes will not be offered until the menus are corrected to include a complete consumer advisory. Once the carry-out menu is corrected it can be faxed to 703-653-9448, Attention "E2 Inspector". EHS provided manager with and discussed the sample menu (also previously provided).
- 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:-----------
1) two ceviche dishes,
2) burgers,
3) lomo saltado (sauteed beef) and
4) Anticuchos (grilled beef)
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. UNTIL THE CORRECT MENUS ARE PRINTED AND APPROVED BY THE HEALTH DEPARTMENT, MANAGER AGREED TO ONLY OFFER BURGERS, LOMO SALTADO AND ANTICUCHOS COOKED WELL DONE TO 155F OR ABOVE. BOTH CEVICHE DISHES WILL NOT BE OFFERED UNTIL THE MENUS ARE CORRECTED.
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11/07/2014 | Other | |
The purpose of today's visit was to conduct the first risk factor assessment inspection after a change of ownership. Owner agreed to update the menu with a complete consumer advisory by Friday, August 15, 2014 or if additional time is needed he will contact the EHS.
- 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 touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands.------------Observed food employee fail to wash hands before putting on gloves and after handling packages of raw chicken to place inside of cooler.
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. DISCUSSED WITH MANAGER, FOOD EMPLOYEE WASHED HANDS.
- 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:----------
1) raw tilapia in the ceviche & ceviche mixed
2) burger,
3) lomo saltado (sauteed beef)
4) Anticuchos (grilled beef)
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.
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07/09/2014 | Risk Factor | |
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within ten (10) days but no later than the time of your first routine inspection (approximately 30 days). Equipment additions/replacement/changes are not allowed without Health Department approval.**
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
WATER HEATER: STATE:SBS7576NE, BTU 75100, 72.82 GPH OF 140F AT 100F RISE
- Equipment / Good Repair / Operation
Observation: 1. The 3Dr True refrigerator in the kitchen is not operating properly and is unable to maintain cold food at or below 41°F.2. Steam table in the kitchen is broken down
Correction: 1. 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.Repair steam table.
- Storage of Clean Equipment, Utensils & Linens to Protect from Contamination
Observation: Observed that clean UTENSILS were stored in an manner that exposed the item to contamination by splashing from handwashing sink.
Correction: Install splash guard between handwashing sink and 3 vat sink to prevent contamination of clean utensils. 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.
- Critical: Direct Connection Not Allowed / Backflow Prevention Required/ 3-Vat Sink & Food Equipment
Observation: A direct connection exist between the drain lines of the 3-compartment sink and the sewer line.
Correction: Repair/replace drain lines to provide air gaps, a direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed.
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03/07/2014 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Revash Restaurant And Catering, 4445-A Brookfield Corporate Dr., Chantilly, VA 20151 »