- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served 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): Tilapia and shrimp used in ceviche.
Correction: Contact your fish supplier(s) 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. Email or fax (703-653-9448) 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.
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04/04/2016 | Follow-up | |
The purpose of this inspection was to determine compliance with the risk control plan (RCP) in effect at this facility. Managers and employees have made effective efforts to improve food safety in the facility. However, full compliance with food storage regulations has not been met. Approximately 6 foods in the walk-in refrigerator and approximately four foods in other refrigeration units were observed without covers to protect them from potential contamination. A single container of raw chicken was observed stored above raw beef in a prep refrigerator. Managers have obtained materials for effective, permanent shelf labels, but have not attached all labels to shelves at this time. No written record of assigned employees is posted or maintained, as required by RCP.
Create, post, and maintain records of assigned employees, as specified in RCP.
Please be aware that cooked chicken, salsa, and pico de gallo in walk-in refrigerator were observed without date marking.
Overall compliance with safe food storage and handling has improved in this facility. However, all requirements of the risk control plan have not been met. An additional follow-up inspection is required.
- Duties/Other Personnel Compliance
Observation: Poor handwashing procedures and frequency observed.
Correction: The Person in Charge or certified food manager is responsible for monitoring his/her employees for proper hand washing procedures to ensure effective hand washing.
- Duties / Train Employees in Food Safety
Observation: Employees are not adequately trained in food safety as it pretains to thier duties. Improper handwashing, bare hand contact with ready to eat foods, improper sanitizing, inadequate date marking, and potentially unsafe food storage practices were observed, among others.
Correction: Train all employees in food safety practices relevant to thier duties. It is strongly suggested that multiple employees obtain CFM training and credentials to provide real-time oversight of food safety throughout the facility.
- Critical: Food Protection from Contamination / Separate Raw from RTE
Observation: Raw animal foods stored over ready-to-eat foods in refrigeration units, including: raw beef stored above salsa in left two door prep refrigerator, raw bacon stored above chili and salsa in right two door prep refrigerator and raw chorizo sausage stored above garlic in walk-in refrigerator.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods
Observation: Different types of raw animal foods observed stored in such a manner that may cause cross contamination including: raw chicken stored above raw beef in both walk-in and left two door prep refrigerators.
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). EHS reviewed safe food storage with manager and foods were rearranged. A risk control plan to ensure safe food storage will be created at this time.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served 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): Tilapia and shrimp used in ceviche.
Correction: Contact your fish supplier(s) 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. Email or fax (703-653-9448) 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.
- Permit to Operate Required, Must be Posted, Must be Valid
Observation: The establishment has not posted the permit to operate in a conspicuous location.
Correction: 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. PIC was unable to find the Permit.
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03/17/2016 | Follow-up | |
- Duties/Other Personnel Compliance
Observation: Poor handwashing procedures and frequency observed.
Correction: The Person in Charge or certified food manager is responsible for monitoring his/her employees for proper hand washing procedures to ensure effective hand washing.
- Duties / Train Employees in Food Safety
Observation: Employees are not adequately trained in food safety as it pretains to thier duties. Improper handwashing, bare hand contact with ready to eat foods, improper sanitizing, inadequate date marking, and potentially unsafe food storage practices were observed, among others.
Correction: Train all employees in food safety practices relevant to thier duties. It is strongly suggested that multiple employees obtain CFM training and credentials to provide real-time oversight of food safety throughout the facility.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open-top cups containing employee beverages were observed on prep surfaces and on the slicer.
Correction: EHS provided training to CFM on acceptable drinking cups in kitchen. CFM translated this information to employees present. CFM agreed to label a shelf in the rear of the kitchen for storage of employee beverages. EHS will verify continued compliance during upcoming Risk Control Plan Visits.
- Critical: Food Protection from Contamination / Separate Raw from RTE
Observation: Raw animal foods stored over ready-to-eat foods in refrigeration units, including: raw beef stored above salsa in left two door prep refrigerator, raw bacon stored above chili and salsa in right two door prep refrigerator and raw chorizo sausage stored above garlic in walk-in refrigerator.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods
Observation: Different types of raw animal foods observed stored in such a manner that may cause cross contamination including: raw chicken stored above raw beef in both walk-in and left two door prep refrigerators.
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). EHS reviewed safe food storage with manager and foods were rearranged. A risk control plan to ensure safe food storage will be created at this time.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier (repeated violation)
Observation: The following farm-raised fish served 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): Tilapia and shrimp used in ceviche.
Correction: Contact your fish supplier(s) 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. Email or fax (703-653-9448) 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.
- Permit to Operate Required, Must be Posted, Must be Valid (repeated violation)
Observation: The establishment has not posted the permit to operate in a conspicuous location.
Correction: 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. PIC was unable to find the Permit.
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02/25/2016 | Follow-up | |
This is a risk factor assessment. observed farm raised Tilapia, scallop and shrimp used raw in ceviche.
*Store employee medicine in labeled container with lid if refrigeration is needed.
**Please correct airgap at 3-vat and provide a picture of correction by January 8, 2014.
*Please do not overfill preptop and be sure to put potentially hazardous foods in refrigeration for proper cold holding.
- 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: observed missing datemarking on salsa, cooked pork, and ceviche in walk-in cooler.
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. Provided reminder training and foods were dated.
- Separation of Toxics by Spacing or Partitioning (corrected on site) (repeated violation)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed employee medicine was stored in refrigerator next to customer foods.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning. Medicine was removed and training was provided on proper storage.
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12/08/2014 | Risk Factor | |
EHS confirm during this follow-up inspection that walk-in cooler is working properly. This is second follow-up to routine inspection performed on May 13, 2014.
No violation noted during this evaluation. | 05/20/2014 | Follow-up | |
- 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: salsa (48F) in walk-in 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. Discarded and cooler is emptied out of potentially hazardous foods. Manager had gotten this cooler fixed and observed temperature at 41F and below before putting foods into it. However, thermometer is located at the coldest part of the cooler and other parts of the cooler was observed at 44F and 48F. Maintenance is called again and manager will contact EHS when this cooler is able to hold foods at 41F and below. In the mean time, walk-in freezer is still not at freezing point and can be used as walk-in cooler.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: walk-in cooler (45F)
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.
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05/15/2014 | Follow-up | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw fish over cheese in walk-in cooler. raw fish with cheese in defrosted walk-in freezer.
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.
- 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: cooked rice (60F), cooked tendon (47F), cooked chicken (47F), cooked pork (47F), cooked bean (47F), cooke beef soup (49F) in walk-in cooler (52F).
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. All potentially hazardous foods in walk-in cooler were discarded.
- 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: 2dr prep cooler - right, beer cooler.
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.
- 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: walk-in cooler (52F), walk-in freezer (60F), 2dr prep cooler - left (58F).
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. Potentially hazardous foods in walk-in cooler were discarded since foods were over 47F and manager noted cooler was not working since last night. Walk-in freezer foods were at 43F and below so they were moved into prep coolers, display coolers and beer coolers. Maintenance was already working on the cooler when EHS arrived for inspection.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-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 3-vat with a concentration of less than 50 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink at the bar being used to hold dirty dishes and to rinse out cups.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. Sign posted in spanish.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) above 3-vat are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site) (repeated violation)
Observation: Working spray containers of cleaning chemicals are not properly labeled with a common name.
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.
- Ceasing Operations & Reporting / Imminent Health Hazard, Foodborne Illness Outbreak, Gross Unsanitary Conditions (corrected on site)
Observation: The permit holder failed to discontinue operations and notify the Health Department that an imminent health hazard may exist because of an emergency. Walk-in cooler is at 52F and walk-in freezer was at 60F.
Correction: Manager voluntarily closed the restaurant.
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05/13/2014 | Routine | |
This inspection is a follow-up to outstanding violations from risk factor assessment performed on December 2, 2013. Manager had 2dr prep cooler which was not holding temperature at 41F and below fixed personally. There was no maintenance invoice. EHS observed this cooler is able to hold temperature and foods in it were cold holding.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: A food handler was observed drinking from an uncovered beverage container while in the kitchen and washing dishes.
Correction: Food employees may drink only from a covered container using a straw.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink by 3-vat being used to hold cleaning utensils.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
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12/13/2013 | Follow-up | |
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food handler was observed drinking from an uncovered beverage container while in the kitchen.
Correction: Food employees may drink only from a covered container using a straw.
- 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 fish over cooked chicken in walk-in cooler, raw beef over cooked beef in 2dr prep cooler
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.
- 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: cooked rice (56F), cooked chicken (59F), cooked chicken (61F) on prep top
Correction: raw beef (53F), raw beef (46F), raw chicken (46F) in 2dr prep cooler - left.
- 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: cooked chicken, soup, cooked beef, cooked rice in walk-in cooler.
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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink in the kitchen being used to hold several dish washing scrubs.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Hand Drying Provision / Continuous Towel System (corrected on site)
Observation: Observed that the continuous towel system used at the handwashing sink is not providing clean towels and/or is not operational: Hand sink in the kitchen
Correction: Repair the continuous towel system. Continuous towel systems shall supply the user with a clean towel to allow employees to properly dry their hands after handwashing.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name: cleaning spray bottles.
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.
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12/02/2013 | Risk Factor | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (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)
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier (corrected on site)
Observation: The following farm-raised fish served 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): Tilapia used for ceviche - Manager completed parasite destruction survey.
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: 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: cooked tongue (112F) - reheated to 168F
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.
- 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: cooked rice, cooked pork, cooked pork, cooked soup in walk-in cooler.
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.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: cooked to order eggs.
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.
- Equipment / Good Repair / Components / Gaskets
Observation: The sink stoppers missing at 3-vat.
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.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the kitchen and over bar do not have light covers.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Physical Facilities Good Repair
Observation: Observed that the following is not maintained in good repair: hole in ceiling by kitchen hood.
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 following are in need of cleaning: ceiling and shelves.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Mops in Air-dry Position
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
- Separation of Toxics by Spacing or Partitioning (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items: bleach and cleaners stored with food utensils.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.
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04/30/2013 | Routine | |
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