The purpose of this visit was to conduct a risk factor assessment. Within five days, please submit invoice/service report for repair of the dish machine which was observed in need of sanitizer calibration.
Thank you for your time today. If you have any questions, please call (703) 246-2444.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (repeated violation)
Observation: Chemical sanitizer was observed at 0 ppm in kitchen dish machine. Adjust chlorine levels to 50-200 ppm. Use of this dish machine was discontinued.
Correction: Chemical sanitization (manual or mechanical operations) including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods using a solution by providing: 1) an exposure time of at least 10 seconds for a chlorine solution, 2) an exposure time of at least 7 seconds for a chlorine solution of 50mg/L that has a pH of 10 or less and a water temperature of 100°F or a pH of 8 or less and a water temperature of 75°F, 3) an exposure time of at least 30 seconds for other chemical sanitizing solutions, or 4) an exposure time used in relationship with a combination of temperature, concentration, and pH that when evaluated for efficacy yields sanitization.
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08/31/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Please submit invoice or service report for repair of dish machine within five days. Discussed proper utensil storage with person in charge. Thank you for your time today. If you have any questions, please call (703) 246-244.
- 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: glassware in low temp dish machine - kitchen #2.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. GLASSWARE WAS MOVED TO DISH MACHINE IN KITCHEN #1 TO BE SANITIZED.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (see 4-501.114) Sanitizer levels observed at 0 PPM. USE OF THIS DISH MACHINE WAS DISCONTINUED AND A SERVICE REQUEST WAS PLACED.
Correction: The chlorine sanitizer level is too short for the low temperature, chemical sanitizing mechanical warewashing machine. Equipment food-contact surfaces and utensils are therefore not adequately sanitized after cleaning due to improper function of the warewashing machine.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashings in the back kitchen was measured at a temperature less than 100°F as documented above.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. PERSON IN CHARGE PROVIDED PAPER TOWELS.
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02/23/2015 | Routine | |
The purpose of today's visit is to conduct a routine inspection.
Note: Hot water at 3-vat sink was at 95F after waiting for 30+ seconds. Please adjust the thermostat so the 3-vat sink has at least 110F. (No utensils being washed in the 3-vat sink during inspection, they use the kitchen dish machine).
REMINDERS:
1) Monitor sanitizer concentration for dish machines at the bar.
2) Monitor the temperature and adjust thermostat if required for the 4 drawer salad prep refrigerator on left (near entrance). It was observed at 43F during inspection but the foods inside was at required temperature. The ambient temperature should be at 41F or below.
3)
CERTIFIED FOOD MANAGER
A CFM must be onsite at ALL times of preparation and hours of operation. It is unlawful to operate an establishment unless under the direct supervision of a CFM. The CFM has many responsibilities, one of which is to make sure that food is being prepared and served safely to prevent foodborne illness. The lack of a CFM is grounds for closure.
- Jewelry Prohibition
Observation: Employees observed wearing watch on their arms while preparing food.
Correction: Food employees shall limit their jewelry to a plain wedding ring while preparing food. Food employees may not wear bracelets, watches, etc. because they can inhibit proper hand washing.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed placing slice of lime with bare hands on the drink. Note: Discarded the slice.
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.
- Ice Used as Exterior Coolant, Prohibited as Ingredient (corrected on site)
Observation: Observed a bottle of drink cooling on ice used for beverage.
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. Note: Removed the bottle from the ice container and discarded that side of the ice.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Observed scoops for cream and lobster salad in standing water at room temperature.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Critical: Raw Animal Foods Cooked to 155°F (corrected on site)
Observation: Steak ordered for well done 152F.
Correction: Raw animal foods such as ratites, injected meats, comminuted meats, commercially raised game animals, and raw eggs not for immediate consumption shall be cooked to a minimum internal temperature of 155°F for at least 15 seconds. Note: Cooked a little longer to 161F.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site) (repeated violation)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution. @ dish machine right side of bar (facing main door).
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: Replaced the sanitizer container and primed the machine.
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03/12/2014 | Routine | |
The purpose of today's visit is to conduct a foodborne illness investigation in conjunction with a risk factor assessment.
Changed the sanitizer container and it is sanitizing between 100 to 200 ppm.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item was observed cold holding at improper temperatures using a calibrated food temperature measuring device: fresh mozzarella 4 drawer prep refg- 51F. Note: Per manager they just add fresh water. Discussed about adding ice or cold water. Note: Added ice.
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 (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. Observed both machines at the bar less than 50 ppm.
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.
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09/10/2013 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
Facility Data:
Water Heater: A. O. Smith x4 tankless
Dish machine: ADS ET-AF-M x3 @ bar. ADS HT-25
Pest Control: Once a month
Hood: Every month
Grease Trap: Outside
Please fax a copy of updated menu within 10 days with correct consumer advisory for Ahi Tuna.
- 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: lime butter sauce 111F and rice 105F--warmers. Note: Discard.
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: 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 the following food items that may be served raw and/or undercooked: Ahi-tuna
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.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: Both Delfield 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.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment: 4-5 warmers/hot holding containers at cookline.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
- Critical: Certified Food Manager/Presence Required
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
- Mops in Air-dry Position
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
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06/26/2013 | Routine | |
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