- Farm Raised Fish Served Raw RTE / Written Statement from Supplier (repeated violation)
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). LIGHTLY SMOKED ATLANTIC SALMON COOKED TO ORDER ON MENU.
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. Obtain a letter (or specific to your fish, documented proof) of parasite destruction (freezing parameters, farm raised & pellet fed & names of fish) from your supplier for salmon, and any other fish products that are served RAW OR UNDERCOOKED and fax a copy of that letter to my attention at 703-653-9448 within 10 days of this report. (IMPORTANTLY
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12/17/2015 | Risk Factor | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: minsed garlic 48F, salmon 48F & beef 46F @ #4
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. MOVED & DISCARDED POTENTIALLY HAZARDOUS FOODS & TURNED UNIT TEMPS. DOWN BUT IT DID NOTHING TO BRING TEMPERATURE DOWN. RECOMMEND MONITORING.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: Numerous packages of partially used cold cuts (ham, turkey, capacola), in unit # 4.
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety. ONCE DATE MARKING ON FOODS BEING KEPT OVER 24 HOURS (SEE HANDOUTS FOR DETAILS) ARE DATE MARKED FAX OR EMAIL INSPECTOR CONFIRMATION OF COMPLETION, PLEASE PUT NAME OF ESTABLISHMENT ON REPORT.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: REFRIGERATION UNIT #4
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. Do not store any potentially hazardous food in the incorrectly functioning refrigeration unit until after it has been fixed. Adjust the ambient temperature of the refrigerator to have food temperatures between 32-41F AND/OR with-in 10 days have it repaired and fax the repair record to our office at phone # 703-653-9448 (WITH THE NAME OF YOUR RESTAURANT & INSPECTOR, PLEASE). REGULAR MONITORING WILL PREVENT UNNESSESIARY PROBLEMS.
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05/13/2015 | Routine | |
The purpose of today's visit was to investigate a complaint regarding no hot water in the bathroom sinks. The hot water temperature was 122F at the bathroom handsink upstairs and 120F at the bathroom handsink downstairs. The handsink in the food prep area had a hot water temperature of 107F. Handsink temperatures met the minimum requirement of 100F. Complaint could not be confirmed.
No violation noted during this evaluation. | 09/29/2014 | Complaint | |
| No violation noted during this evaluation. | 09/29/2014 | Risk Factor | |
- 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): SMOKED 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 FAX A COPY OF THE WRITTEN STATEMENT TO THE HEALTH DEPARTMENT WITHIN 10 DAYS.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: 1DR TRUE COOLER (1) SHREDDED MONTEREY JACK & CHEDDAR CHEESE (2) FETA CHEESE
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety. MARKED DATE
- Plumbing / Maintained in Good Repair
Observation: HANDSINK IN THE KITCHEN IS NOT WORKING.
Correction: A plumbing system shall be maintained in good repair. REPAIR THE HANDSINK AND SEND THE SERVICE REPORT TO THE HEALTH DEPARTMENT WITHIN 10 DAYS.
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06/05/2014 | Routine | |
| No violation noted during this evaluation. | 11/21/2013 | Routine | |
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