Today I conducted a routine inspection and discussed with the certified food manager the following:
1. Management should be reiterating the 5 major contributors to foodborne illness with all staff: Employee Health Policy, Personal hygiene, Contaminated equipment, Time/Temperature relationships with food and Unapproved food sources. These should be topics of discussion with all food and beverage staff frequently.
2. Management should ensure proper storage of raw foods inside all freezer units to prevent cross contamination.
3. Management should continue to keep all Parasite Destruction information from ALL seafood suppliers and as suppliers change obtain the information to keep on record.
4. Management no longer uses any Reduced Oxygen Packaging processes that require a HACCP plan and variance from the health department.
If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Food employee(s) failed to wash his or her hands before engaging in food preparation, before putting on clean gloves, 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. DISCUSSED WITH MANAGER. MANAGER SHOULD RETRAIN STAFF ON HOW, WHEN AND WHERE TO WASH HANDS.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (repeated violation)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served. DISCUSSED WITH MANAGER. MANAGER WILL RETRAIN STAFF TO DOCUMENT ON THE SHELL STOCK TAG THE LAST DATE OF SALE. ONCE THE LAST DATE OF SALE IS PUT ON THE SHELL STOCK TAG THE TAGS SHALL BE RETAINED IN A RECORD KEEPING SYSTEM AS DISCUSSED.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter at the espresso making counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. DISCUSSED WITH MANAGER. MANAGER WILL PROVIDE SANITIZER BUCKETS CONTAINING QUATERNARY AMMONIUM AT A CONCENTRATION OF 150-400PPM TO EFFECTIVELY SANITIZE SURFACES, EQUIPMENT, ETC AT THE ESPRESSO MAKING COUNTER.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions used at the bar glass dish machine.
Correction: Obtain a BLEACH test kit to ensure the concentration of the bleach used to sanitize the glassware is always at a concentration between 50-200ppm. DISCUSSED WITH MANAGER. MANAGER WILL OBTAIN A BLEACH TEST KIT AND THEN TRAIN THE BAR STAFF TO PROPERLY SET UP THE CHEMICALS, PRIME THE UNIT AND CHECK THE CONCENTRATION OF BLEACH DISPENSED BEFORE USING THE MACHINE TO SANITIZE GLASSWARE.
- Critical: Backflow Prevention, Air Gap / When Required
Observation: Observed the pre-wash spray hose extending below the flood level rim of the sink basin at the dish washing area.
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 bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by providing an air gap as specified under 5-202.13. The spray hose at the 3-vat sink shall be altered to hang above the flood level rim of the 3-vat sink in order to provide an air gap. DISCUSSED WITH MANAGER. MANAGER WILL SHORTEN THE HOSE SO THAT A PHYSICAL AIR GAP IS PROVIDED TO PREVENT BACK FLOW.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at the bar hand sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. DISCUSSED WITH MANAGER. MANAGER WILL HAVE STAFF MEMBER PROVIDE LIQUID SOAP AT THE BAR HAND SINK.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the hand sink located closest to the wait station area.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. DISCUSSED WITH MANAGER. MANAGER HAD A STAFF MEMBER PROVIDE TOWELS.
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11/12/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection.
Please email me the HACCP plan for vacuum packaging the raw beef within 2 weeks.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label - Mussels, oysters
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item was found hot holding at improper temperatures using a calibrated food temperature measuring device:Observed beurre blanc at 112F
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. DISCARDED, SPOKE TO CFM ABOUT USING TIME AS A PUBLIC HEALTH CONTROL FOR THIS FOOD ITEM
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed yoghurt at 44F, 46F, cut honeydew, cut cantaloupe at 42F, 42F
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
- Critical: ROP / Criteria for HACCP Plan
Observation: The establishment does not have an approved HACCP plan for the food that is packaged using the Reduced Oxygen Packaging (ROP) process. Vacuum packaging raw beef
Correction: A food establishment that packages potentially hazardous foods (time/temperature control for safe food) using a Reduced Oxygen Packaging method shall have a HACCP plan that contains the information specified under 8-201.14(D) and that: 1) identifies the food to be packaged, 2) requires that the packaged food shall be maintained at 41°F or less, has a water activity of 0.91 or less, a pH of 4.6 or less, is a meat or poultry product that is cured at a food processing plant, is received in an intact package, or is a food with a high level of competing organisms, 3) describes how the package shall be prominently and conspicuosly labeled on the principal display panel in bold type on a contrasting background with instructions to maintain the food at 41°F or below and discard the food if within 14 calendar days of its packaging, 4) limits the refrigerated shelf life to no more than 14 calendar days from packaging to consumption or the origjnal manufacturer's "sell by" or "use by" date whichever occurs first, 5) includes operational procedures that prohibit contacting food with bare hands, identifies a designated work area and the method by which physical barriers or methods of separation minimizes cross contamination, access to the processing equipment is limited to responsible trained personnel, and cleaning and sanitizing procedures for equipment/utensils is monitored, and 6) describes the training program that ensures that the individual responsible for the ROP operation understands the concepts required for a safe operation, understands the equipment and facilites, and procedures specified in this section.
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06/02/2015 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. If you have any questions, please feel free to call (703) 246-2444. Thank you for your time today.
No violation noted during this evaluation. | 10/17/2014 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
Dishmachine: Heat sanitizer turned thermolabel black on first run.
Bar dishmachine: Chemical Sanitizer, discontinue use until the machine is able to reach appropriate sanitizer level. Use the other dish machine to sanitize glassware.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: Ice in ice tray left uncovered at the waiter station.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. MANAGER PLACED COVER OVER THE ICE.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
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 GLASS CLEANER AT THE BAR 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.
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03/27/2014 | Risk Factor | |
| No violation noted during this evaluation. | 08/22/2013 | Routine | |
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