The purpose of today's visit was to conduct a risk factor assessment inspection. Observed facility clean and organized. EHS discussed with CFM the use of time as a public health during the lunch and the requirements if salmon is offered cooked to order in the future. Time reflects inspection only.
No violation noted during this evaluation. | 12/07/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. Observed facility clean and organized. Food preparation observed. Active managerial controls and standard operating procedures to ensure food safety continue to be present and well applied.
No violation noted during this evaluation. | 06/16/2015 | Routine | |
The purpose of this visit was to perform a routine inspection. The restaurant was not yet open for daily business was not preparing foods at the time of the inspection. Active managerial controls and standard operating procedures to ensure food safety are present and well applied. Thank you for accompanying the EHS during the inspection.
The date of last sell or discarding of shellstock should be written directly on the shellstock labels, in addition to the computerized records being kept. Please verify that the labels on all spray bottles are not excessively faded.
- Critical: Air Gap Design Standard, Not Less than 1'
Observation: An air gap between the drain pipe and the flood rim level of the floor drain is not observed at the beverage ice well in the bread station.
Correction: An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch. CUT THE DRAIN PIPE TO ONE INCH ABOVE THE FLOOD RIM OF THE FLOOR DRAIN.
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12/31/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment.
NOTE:
*The establishment should have a signed Employee Health Agreement form for each employee. If any employees have not yet been trained on foodborne illness and their responsibility to report it to the manager, ensure they are trained and that you maintain their agreement forms with the rest of your signed agreement forms.
Additional Temperatures:
Equipment:
*2-door reach-in refrigerator at the bar (11): 38F
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed preparing garnish for drinks at hte bar with his bare hands.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. NOTE: Garnish was discarded and food employee was informed of hte need to wear gloves when preparing bar garnish.
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05/16/2014 | Risk Factor | |
The purpose of today's visit was to conduct a follow-up inspection. All violations previously cited in the last routine inspection were corrected at this time. Thank you for your attention to food safety.
NOTES:
* Butter is now on Time as a Public Health Control, with the first batch made at 4:30 pm and any batch made thereafter placed under the same requirement for discard (8:00pm, per their policy) as the first batch. Leftovers are to be discarded. A second batch is then made at 8 to last the rest of the service.
* CFM stated delivery times have been altered so that a representative of hte facility is present to monitor temperature of PHFs upon receipt.
No violation noted during this evaluation. | 01/09/2014 | Follow-up | |
The purpose of today's visit was to conduct a routine inspection. A follow-up inspection will be conducted on January 9, 2014 due to the repeat nature of the violative cold holding temperatures of butter. Please create a system in which you use either time or temperature to keep butter safe. For temperature, maintain butter at 41F or below. To use Time as a Public Health Control (TPHC), food may remain above 41F for 4 hours. Food MUST be marked with the date, the time the food reached 41F or higher (or the time it was removed from temperature control if that's easier) and the time the food is to be discarded, 4 hours after. Food may not be kept for later use when using TPHC. It must all be discarded.
Also, adjust delivery times so that an employee is present to receive all food deliveries and ensure food is at the proper temperatures, safe and unadulterated.
Contact me if any questions arise.
Additional Temperatures:
Equipment:
*Delfield reach-in refrigerator-server station- 42F
*bar 2-door reach-in refrigerator- 30F
Food:
*tuna (9)- 41F
*cream sauce (10)- 39F
*milk (11)- 41
*half and half (12)- 37F
- Duties / Inspect Foods upon Receipt
Observation: Based on a discussion with the PIC/CFM, the facility receives food by key drop delivery. Food employees are therefore not inspecting the food upon receipt to verify proper temperature and intact packaging.
Correction: The Person in Charge or certified food manager shall designate employees to inspect the food upon receipt from the licensed vendors. The employees shall visibly observe the foods as they are received to determine that they are from approved sources, delivered at the required temperatures of 41°F or less, 135°F or above, or frozen solid, the temperatures of the foods are documented in a daily log book, and protected from contamination. NOTE: Adjust your delivery times so that employees are present during deliveries to inspect food upon receipt.
- Ice Used as Exterior Coolant, Prohibited as Ingredient (corrected on site)
Observation: Ice intended for food was also used to cool wine bottles.
Correction: After use as a medium for cooling the exterior surfaces of food, packaged foods, beverages, or cooling coils/tubes, the ice may not be used as food.
- Wiping Cloths / Use Limitation /Dry
Observation: Wiping cloths improperly used for the following activity: under cutting boards to prevent the boards from slipping.
Correction: Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use.
- 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: butter at room temperature throughout the facility (50-66F), cheese sauce on ice (53F)
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: Relocated to units.
- Equipment / Non Food / Design / Easy Clean (corrected on site)
Observation: Crates found used for the following purpose: To store peppers in the walk-in refrigerator.
Correction: Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following units are torn:
1. Delfield upright refrigerator (3)
2. Delfield upright refrigerator (7)
3. Delfield 2-door upright refrigerator- pantry (8)
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.
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsink near the coffee grinder at the server's station is being used as a dump station.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Handwashing Signage at Handwashing Facilities Required
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at the handwashing sink near the coffee grinder at the server's station.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed a light burned out in the hood.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
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12/17/2013 | Routine | |
The purpose of today's visit was to conduct a Risk Factor Assessment. All easily corrected violations were corrected during the inspection. Ensure the mechanical warewashing machine is promptly serviced and repaired and fax a copy of the repair receipt to my attention within 10 business days. Attn: Shannon McKeon at (703)385-9568.
Temperatures Continued:
Equipment temperatures:
*Delfield reach-in refrigerator @ servers station (8): 39F
- 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: Butter (73F) at room temperature.
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.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution. Observed 0ppm chlorine in the machine.
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. NOTE: A repair technician has been called and will service the machine tonight.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-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 three-compartment sink with a concentration o 100 ppm total quaternary ammonium compound and the sanitizing solution in the wiping cloth bucket at the bar at 0ppm.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: All equipment exiting the chemical warewashing machine.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. NOTE: Equipment is to be washed and rinsed in the warewashing machine and sanitized in the three-compartment sink.
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06/11/2013 | Risk Factor | |
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