| No violation noted during this evaluation. | 10/01/2015 | Risk Factor | |
GREAT JOB!
No violation noted during this evaluation. | 04/20/2015 | Routine | |
Sanitizer for 3-Vat Sink and wiping towels: Quaternary Ammonia ~200 ppm.
Observed bulk food containers without labels (corrected during inspection).
Observed food cartons in dry storage room on floor (not 6" above floor) (corrected during inspection).
Sous Vide has been discontinued pending completion of HACCP plan.
Discussed employee health, temperature management of dairy carafes on front coffee island, completion of HACCP for sous vide.
Smoked salmon is documented as farm raised and pellet fed.
- 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: carafes of milk and cream at self serve cofffee island.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Items were discarded and replaced.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements
Observation:
(CORRECTED DURING INSPECTION) The following food item(s) for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated: carafes of milk and cream on self serve coffee service island, observed at 42-43F.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours is used as the public health control : 1) the food shall have an initial temperature of 41°F or less if removed from cold holding temperature or, 2) the food shall have an initial temperature of 135°F or above if removed from hot holding temperature control, 3) the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 4) the food shall be cooked and served, served if ready to eat, or discarded within 4 hours from the point in time when the food is roved from temperature control, and 5) the food if unmarked or marked to exceed a 4 hour limit shall be discarded. Contents were discarded and replaced from refrigerator. Discussed 4 hour standard with PIC and employees.
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12/08/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine risk evaluation. Quaternary ammonium sanitizer in 3 vat sink = 400 ppm. Provided relevant sections of the Fairfax County Food Code referencing sous vide packaging requirements and the required contents of a HACCP plan to PIC. NOTE: Please remember to submit farm raised/parasite destruction documentation to the Health Department within 10 days.. Sous vide packaging must be immediately suspended, and existing sous vide packages handled as detailed above. Sous vide packaging must not be resumed until a HACCP plan, that has been submitted and approved by the Health Department, is implemented.
- 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): salmon/shrimp.
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. NOTE: Provide farm raised/parasite destruction letter to Health Department within 10 days.
- 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: milk in caraffe at coffee self-serve condiment station: 47
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: PIC disposed of milk in caraffe.
- Critical: Cook-Chill & Sous Vide without Variance, Requires HACCP Plan (repeated violation)
Observation: The following food is packaged using a sous vide process, but the food establishment has not implemented an approved HACCP plan: beef short ribs, beef brisket, pork sholder.
Correction: Unless an aproved 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 sous vide process will be required. NOTE: Sous vide packaging must be supspended until an approved HACCP plan is implemented. Existing sous vide packages must be opened within 48 hours of original packaging and used immediately, or placed in another container for use no longer than 6 days after the original packaging date. Existing sous vide foods that exceed 48 hours since original packaging must be disposed. Use of any existing sous vide foods is contingent on foods having been properly cooled and continuosly held at 41 degrees F or lower after cooling. Submit the HACCP plan to the Health Department for review and approval prior to resuming sous vide packaging.
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07/01/2014 | Routine | |
The purpose of this visit was to conduct a risk factor evaluation
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items was observed cold holding at improper temperatures using a calibrated food temperature measuring device: ranch dressing in Brown Walk-In Cooler at 56F.
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. Dressing was discarded.
- Critical: Cook-Chill & Sous Vide without Variance, Requires HACCP Plan
Observation: The following food is packaged using a sous vide process, but the food establishment has not implemented a HACCP plan: pork shoulder roast and beef short ribs.
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 sous vide process will be required.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (repeated violation)
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. Soiled internal surfaces were observed in the ice machine
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
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11/18/2013 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (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)
- 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: breakfast sandwiches with egg in steam unit behind cash register, at 54f.
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. CORRECTIVE ACTION: sandwiches were discarded.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: seven thermometers were not supplied.
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. CORRECTIVE ACTION: Thermometers were purchased and installed during inspection.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site) (repeated violation)
Observation: Internal plastic surfaces of ice bin in kitchen were observed soiled.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold. CORRECTIVE ACTION: Ice machine was cleaned during inspection,
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05/24/2013 | Routine | |
Restaurant representatives - add corrected or new information about Root & Stem Catering & Events, 2941 Fairview Park Drive, #110, Falls Church, VA 22042 »