The purpose of this visit was to conduct a risk factor assessment. Raw fish not being used for sushi. Thank you for your time today. If you have any questions, please call (703) 246-2444.
No violation noted during this evaluation. | 01/13/2016 | Risk Factor | |
2DR prep cooler (right) and 2DR UR cooler observed at 41F. 2DR prep cooler (left) was observed at 47F. Use for potentially hazardous food items in this unit was discontinued. CFM has ordered new thermostat according to invoice
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 2DR prep cooler (left) at 47F.
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.
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07/14/2015 | Follow-up | |
4-501.11A
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 2DR UR cooler, 2DR prep cooler (left and right) at 47F, 48F, 50F.
Corrective Action:
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.
A follow-up will be conducted within five days to verify proper working order of the three units listed above.
Maintain time labels or records for food items under time as a public health control (milk, half & half).
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures by washing at prep sinks nearest to walk-in cooler and 2DR flat top freezer.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: sour cream 55 in 2DR UR cooler, chicken (x2) in 2DR prep top cooler left at 65F, 57F, and turkey, cut tomatoes in 2DR prep top cooler right at 51F, and 55F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Sour cream moved to walk-in cooler, chicken, turkey, and cut tomatoes placed on ice.
- 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 item: half and half, and whole milk.
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. DISCARDED.
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07/06/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Please add complete consumer advisory to printed menu as discussed within 30 days. If you have any questions, please call (703) 246-2444. Thank you for your time today.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site) (repeated violation)
Observation: The following food items were observed hot holding at improper temperatures using a calibrated food temperature measuring device: chicken wings at 95F on hot buffet. Chicken wings had been removed from heat source approximately 30 minutes prior to being placed on hot buffet. Chicken wings were reheated to above 165F as documented above.
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.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for undercooked foods on the printed menu.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the chlorine solution was observed in excess of 200 pm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of chlorine solution between 50-200 ppm. Verify concentration using the appropriate test kit. Person in charge adjusted chlorine sanitizer to 50 ppm.
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01/21/2015 | Routine | |
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his hands before going to walk-in to get broccoli while he was in washing dishes. Note: employee removed dishwashing gloves, washed hands and then proceeded to go to walk-in.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness.
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food items that are not easily identified by appearance were observed without a label: sugar, white wine bottle.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: hash brown 125F--buffet steam table and mashed potatoes 126F-- HH cabinet. Note: Reheated both items.
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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:cottage cheese 50, salsa 50F, boiled egg w/o shell 47F--buffet on ice. egg salad 44F (double pan), mozzarella cheese 45F, sliced tomatoes 46F--prep top
Correction: feta cheese 44F--True 2DR prep refg right. Note: Put all items in walk-in refrigerator and 2DR upright refg.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (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: feta cheese in 2DR upright refrigerator. Cooked chicken, lasagna in walk-in refrigerator.
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.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked:
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. 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.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu without proper disclosure: Observed menu board for breakfast is missing the * adjacent to eggs. Also, observed the printed menu has asterisk and reminder statment but the foot note is is missing.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Critical: Consumer Advisory, Reminder Provided
Observation: The following raw and/or undercooked foods are provided on the breakfast menu board without a reminder statement: eggs on the menu board is missing the reminder statement.
Correction: The Consumer Advisory shall include a reminder statement that includes asterisking (*) the animal-derived foods requiring disclosure to a footnote that states one of the following: 1) "Regarding the safety of these items, written information is available upon request", or 2) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness", or 3) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions".
- Food Temperature Measuring Devices, F Scale, Accurate within 2°F
Observation: The food temperature measuring device located in the following cold or hot hold unit is not accurate in 5°F: no equipment to adjust the dial of the thermometer. Need new thermometer.
Correction: Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/- 2°F in the intended range of use.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: several prep refrigerators.
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.
- 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: True 2DR prep refrigerator left not in use and Victory 1DR upright refrigerator (not in use and does not intend to use).
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.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The right door of True 2DR flat top freezer (sushi area) is damaged. The gasket for left door of True 2DR prep refrigerator is damaged.
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.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the ceiling vent above the 3-vat sink is missing and wall across the 3-vat sink needs to be fixed.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/11/2014 | Routine | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
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: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cooked chicken 51F --buffet. sliced swiss cheese 47F-prep top, gyro meat 50F, cream cheese 50F --True 2DR prep cookline (left). Sliced American cheese 52F, sliced tomatoes 45F--True 2DR prep top--right cookline. Note: Put back in the refrigerator.
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: 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: 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.
- 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 prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: hummus, marinara sauce, beef gravy--walk-in and prep refrigerators.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. 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.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item for which time rather than temperature is used as a control is not 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. Vegtable sushi roll.
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 the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) 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, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following units is damaged: True 2DR prep refg left
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.
- 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: Rice cooker for sushi rice front. Observed employee washing rice cooker in prep sinkt front sushi counter.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Equipment & Utensils / Air-Drying or Adequate Draining Required (corrected on site)
Observation: Clean utensils were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
- Physical Facilities Good Repair
Observation: Observed that the wall across the 3-vat sink is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/03/2013 | Routine | |
Restaurant representatives - add corrected or new information about Spices And Beyond, 2340 Dulles Corner Blvd, #10, Herndon, VA 20171 »