Note to Manager:
(1) Observed active managerial control of different processes:
-Sanitizer level for the dishmachine at the bar is checked daily.
-Observed good sanitation and handwashing processes.
-Manager trained staff on the spot.
(2) Please email a copy of your Certified Food Manager card to the Health Department.
(3) Please email a copy of the supplier statement for the salmon to the Health Department within 10 days.
- 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
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. PLEASE EMAIL A COPY OF THE SUPPLIER STATEMENT FOR THE SALMON TO THE HEALTH DEPARTMENT WITHIN 10 DAYS.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item was observed hot holding at improper temperatures using a calibrated food temperature measuring device: MELTED BUTTER ON COOKTOP AT 120F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. REHEATED THE BUTTER AND WILL MONITOR BUTTER TEMPERATURE.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food items: VEAL BUTTER, LEMON BUTTER, BUTTER AT COOKLINE AND WHIPPED BUTTER AT WAIT STATION.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. WRITTEN PROCEDURES COMPLETED AND TIME WILL BE MARKED.
- 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). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action. PLEASE EMAIL A COPY OF THE CFM CARD TO THE HEALTH DEPARTMENT WITHIN 10 DAYS.
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05/13/2015 | Routine | |
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. chlorine was found to be low and replaced for machine. machine was tested again and was found at 50ppm
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09/19/2014 | Routine | |
Today’s visit was to conduct a Risk Factor Assessment inspection.
Additional Equipment and Food Temperatures:
1. Hot-holding: cooked potato 163F at alto sham #2
2. 2dr cooler right (grill): 38F, cold-holding: cooked crab 37F, raw tuna 30F
3. Traulsen 1dr cooler (meat): 38F, cold-holding: raw meat (3x): 36F, 36F, 41F
4. 1dr cooler (main waiter station): 41F, cold-holding: milk 36F
5. 3dr cooler (bar): 35F, cooling: half&half 47F
Note: smoked salmon is farm raised and pellet fed ( salmon is the bar menu and letter was provided from CFM).
Please send me a copy of the CFM picture ID car by March 17, 2014.
If you have any questions or concerns, please call 703-246-2444. Thank You.
- 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.
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03/07/2014 | Risk Factor | |
| No violation noted during this evaluation. | 10/22/2013 | Risk Factor | |
The purpose of today's visit was to conduct a complaint investigation on alleged strong odors from the outside grease interceptor in the parking garage. EHS spoke to the General Manager and he was aware of the complaint. The GM stated that the interceptor gets pumped out once a month and invoices are kept (GM will send copies to EHS). A record sheet has been given to EHS. The GM has stated the facility has done odor prevention control such as having the interceptor get a second pumping, caulking, gaskets, and a cover tarp. GM stated that pipes are not in disrepair and in normal condition. Also, the building engineer, the company that does the grease pumping and a outside septic complay all did a consulting on the interceptor and found no violations (consultation writing is being provided later). Based on today's observations, complaint is not confirmed. Please send by August 1, 2013 copies of the cleaning and consultation invoices.
No violation noted during this evaluation. | 07/22/2013 | Complaint | |
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw beef over raw shrimp and crab cakes in Traulsen 1dr cooler (meat).
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). CFM REARRANGED ITEMS.
- Critical: Controlling Pests / Methods to Use When Pests Are Found (corrected on site)
Observation: drain/fruit flies were sighted in the dry storage area.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence. PEST CONTROL IS BEING DONE TWICE A MONTH.
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06/12/2013 | Routine | |
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