- Shellstock, Maintaining Identification (corrected on site)
Observation: The date when the last shellstock from the container was sold or served is not recorded on the tag or label. Corrected by instructions.
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: The handwashing station at the server station is being used as a dump station.
Correction: The handwashing facility identified above is to be used for washing hands only.
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03/14/2016 | Routine | |
1. Wash hands frequently.
2. Do not store dirty knives on the wall rack.
3. Submit a plan for non-continuous cooking of the lamb to the Health Department and stop cooking until it is approved.
The PIC forgot his NoVA-CFM card at home.
- Removal, Adjustment, or Retention of Exclusions and Restrictions/Uncovered Infected Wound or Pustular Boil-Removing Restriction (corrected on site)
Observation: An employee observed working in the kitchen with open wounds.
Correction: Do not allow employees with open infected wounds to work in the kitchen with food, clean and sanitized equipment or utensils.
- Safe, Unadulterated, and Honestly Presented/Condition (corrected on site)
Observation: A moldy container of strawberries was found inside a prep refrigerator.
Correction: Food shall be safe, unadulterated, and, as specified under section 3-601.12, honestly presented.
- Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination (corrected on site) (repeated violation)
Observation: Raw animal foods are not separated from each other during storage, preparation, holding, and/or display. Raw hambugers observed stored over seafood in the "Turbo air" 2-drawer refrigerator (under stove).
Correction: Food shall be protected from cross contamination by, except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (a) Using separate equipment for each type, or (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (c) Preparing each type of food at different times or in separate areas
- Time/Temperature Control for Safety Food, Cold Holding (repeated violation)
Observation: The following foods were observed at improper cold holding temperature:
1. Tomato wedges (48F) and flan (52F) in "M3 Turbo air" 2-dr sandwich prep refrigerator
2. Pico de gallo (53F) inside the "M3 Turbo air" 2-dr reach-in counter refrigerator
3. Sausage (53), garlic-in-oil mixture (77F) and grilled vegetables (47F) in the "M3 Turbo air" 2-dr prep refrigerator
4. Milk (47F) in the 1-glass door "Coca Cola" refrigerator.
Correction: (Corrected during inspection) - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth. All the foods were relocated into the walk in and thermostat settings of the coolers were readjusted.
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11/16/2015 | Risk Factor | |
1. No hot water at kitchen hand sink.
2. Do not serve (cured) cheese (cheese+olive oil+herbs+garlic, etc.) at room temperature.
3. No chlorine sanitizer strips available.
- Eating, Drinking, or Using Tobacco/Food Contamination Prevention (corrected on site) (repeated violation)
Observation: Employees observed eating and drinking in the kitchen where contamination of exposed food or clean equipment may occur.
Correction: An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Garlic-in-oil mixture (75F - discarded) and potatoes (47F) on ice were observed at improper cold holding temperature.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency (corrected on site)
Observation: Surface of the soda gun nozzle at bar is not clean.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
- Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site)
Observation: High-temp dish machine, being used to wash dishes did not reach 180F (barely 150F) and did not turn thermo-label black. Three (3)-compartment sink was set up.
Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
- Sanitizers, Criteria/Chemicals for Food Contact Surfaces (corrected on site)
Observation: Chlorine observed >> 200 ppm in 3-compartment sink.
Correction: Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions). Chemical sanitizers are included with poisonous or toxic materials because they may be toxic if not used in accordance with requirements listed in the Code of Federal Regulations (CFR). Large concentrations of sanitizer in excess of the CFR requirements can be harmful because residues of the materials remain. The CFR reference that is provided lists concentrations of sanitizers that are considered safe.
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07/13/2015 | Risk Factor | |
High-temp dish machine in kitchen and a chemical sanitizing machine at bar were in installation process during this inspection. Kitchen dish machine turned thermo-label black - attached to the report.
CO 1400826 approved.
No restrictions. High Priority.
Please submit application with fee to: 800 S Walter Reed Dr. Arlington, VA 22204
First routine (Risk factor + good retail practice inspection) will be conducted on or after March 31, 2015.
- Temperature Measuring Devices (corrected on site)
Observation: No thermomemters in "Traulsen" 1-dr upright reach-in and both bar refrigerators.
Correction: Cold or hot holding equipment used for potentially hazardous food (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. This section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steamtables, insulated food transport containers, and salad bars. A permanent temperature measuring device is required in any unit storing potentially hazardous (time/temperature control for safety) food because of the potential growth of pathogenic microorganisms should the temperature of the unit exceed Code requirements. In order to facilitate routine monitoring of the unit, the device must be clearly visible.
- Light Bulbs, Protective Shielding
Observation: The light bulb in the "Traulsen" 1-dr upright reach-in refrigerator is not shielded, coated, or otherwise shatter-resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
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02/11/2015 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Ser, 1110 N Glebe Road, Arlington, VA 22201 »