Today I conducted a routine inspection and discussed with the certified food manager the following:
1. Management should reiterate the 5 major risk factors associated with foodborne illness with staff members frequently: Employee health policy, Personal hygiene, Contaminated equipment/utensils, Time/Temperature relationships for food and Unapproved food sources.
2. Management should train staff to calibrate the metal stemmed food thermometers in an ice water bath to 32f at least once a week to ensure accuracy.
3. Management should ensure all utensils are properly stored in between uses. No water. Not lying in the food products.
4. Management should ensure all staff rinse and sanitize the mops after use and store them to allow air drying.
If you have any questions please feel free to contact me at 703-246-2444. Thank you.
No violation noted during this evaluation. | 12/02/2015 | Routine | |
Violations cited during previous inspection were discussed with the manager and showed the EHS that they were corrected.
No violation noted during this evaluation. | 06/11/2015 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Reviewed supplier info-- salmon, farm-raised. Thank you for your time today. If you have any questions, please call (703) 246-2444.
No violation noted during this evaluation. | 12/08/2014 | Risk Factor | |
The purpose of this visit was to conduct a follow-up to verify proper working order of the 4DRW refrigerator under the grill. During today's visit, ambient air temperature of the unit was observed at 37F. Food temperatures within the unit were observed holding at 37F and 39F. Unit is working properly. Thank you for your time today.
No violation noted during this evaluation. | 05/29/2014 | Follow-up | |
The purpose of this visit was to conduct a routine inspection. Repair 4DRW refrigerator - under grill to ensure it is able to maintain foods at 41F or below. A follow-up will be conducted on or about May 30th to verify proper working order.
If you have any questions, please feel free to call (703) 246-2444. Thank you for your time today.
- 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: bread crumbs, rice, corn starch.
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.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: scoops without handles were observed in both prep refrigerators at the cook line.
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: 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: Beef, shrimp, in 4DRW refrigerator - under grill at 47F and 46F.
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. BEEF AND SHRIMP MOVED TO ANOTHER UNIT TO COOL TO 41F OR BELOW.
- 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: 4DRW refrigerator - under grill at 50F.
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. USE FOR TCS FOOD ITEMS WAS DISCONTINUED.
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05/28/2014 | Routine | |
Today’s inspection was to conduct a Risk Factor Assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
In addition to the following violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
4-501.11(A) 4DRW refrigeration unit was observed at 58F. Discontinue use of unit until it is repaired. Send invoice for repair of unit within 5 days.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- 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: miso soup at 118F.
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. MISO SOUP WAS REHEATED TO 181F.
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11/27/2013 | Risk Factor | |
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. PERSON IN CHARGE PROPERLY STORED WET WIPING CLOTHS IN SANITIZER SOLUTION,
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Container of ready-to-eat meat was observed stored on the floor of the walk-in freezer.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage. MEAT WAS ELEVATED OFF THE FLOOR.
- 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: bean sprouts at 69F. Note: Bean sprouts had been used for prep out of refrigeration for approximately three hours.
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. MOVED TO 2DR PREP REFRIGERATOR.
- 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: shrimp, chicken.
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. SHRIMP AND CHICKEN WERE DATEMARKED BY CERTIFIED FOOD MANAGER.
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07/26/2013 | Routine | |
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