This visit was made in order to conduct a routine food inspection. Observed excellent glove use and handwashing by food preparation staff. Big 6 and allergen poster provided to PIC.
Note:
1. Employee belongings should not be stored in any food preparation area, and employees should store personal items (cell phones) in lockers provided by management
2. When cooling food items, please cool in uncovered containers that are protected from contamination in the walk in cooler.
3. Please ensure that handwashing sinks are properly stocked with soap, and paper towels at all times.
4. Manager did not have the Northern Virginia Certified Food Protection Manager card at time of inspection, but had a valid ServSafe certification, please obtain FPM card, and email a scanned copy to Kendra.Washington@vdh.virginia.gov.
*Repeat violations are subject to civil penalties*
- Certified Food Manager: Certificate Process
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia CFM card.
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4919 or a scanned copy can be emailed to Kendra.Washington@vdh.virginia.gov. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Jewelry Prohibition
Observation: Employees wearing jewelry on their arms and hands while preparing food. (bartender wearing watch)
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to medical alert jewelry or a plain ring such as a wedding band.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Observed a gatorade bottle used for employee beverage at server station.
Correction: Food employees must use a cup with a lid and a straw, or a single service disposable cup for employee beverages. Bottle was moved to personal item storage by employee.
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer. Observed boiled eggs cooling from cooking, in covered containers in the walk in cooler.
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food. Foods were uncovered to allow for further cooling by PIC.
- Food-Contact Surface in Contact with Non-PHF(TCS) Cleaned Any Time after Contamination (corrected on site)
Observation: Observed surfaces of a cutting board were in contact with employee cell phone.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) shall be cleaned at any time when contamination may have occurred. Cell phone was moved to personal item storage and cutting board was washed rinsed and sanitized by PIC.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at grill area handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Paper towels were provided by manager on duty.
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02/10/2016 | Routine | |
Provide pest control to eliminate fruit flies in the preparation area.
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: the chili and brown gravy prepared on 7/716 were not held at 41°F. The foods were discarded during the inspection.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
- Equipment / Good Repair / Components / Gaskets
Observation: The fan inside of the walk-in refrigerator is damaged and leaking water.
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.
- Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: the knives, the exterior of the bulk dry ingredients container, the reach-in freezer and the interior of the ovens.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the exterior of the bulk dry ingredient containers and the large can storage rack.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket. The sanitizer concentration was corrected during the inspection.
Correction: The wiping cloth buckets used for storage of wet towels shall be maintained at a chemical concentration of a t least 50-100ppm of chlorine, 12.5-22ppm of iodine, or 200ppm of quaternary ammonium compound.
- Equip/Utensils/Linens/Single-Service/Storage, Location (corrected on site)
Observation: Single service bowls were found stored in the front/ bar hand sink area.. The bowl were removed during the inspection.
Correction: Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
- Controlling Pests by Eliminating Harborage Conditions
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. Harborage conditions exist. Food particles and soiled floors, walls, and equipment exist in the preparation area.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
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07/08/2015 | Routine | |
- Equip / Food-Contact / Cook Equip / Free of Deposits
Observation: Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: on the interior of the ovens.
Correction: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. A surface that is soiled cannot be effectively sanitized.
- Equip/Utensils/Linens/Single-Service/Storage, Location (corrected on site)
Observation: Clean glassware were found stored at the bar and soiled dishes were placed in the same area. The soiled dishes were removed during the inspection..
Correction: Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
- Handwashing Sink / Used for Hand Wash Only
Observation: The handwashing station at the wait station is being used as a dump station.
Correction: A handwashing sink may not be used for purposes other than hand washing.
- Handwashing Sink / Used for Hand Wash Only
Observation: The handwashing station at the wait station is being used to rinse foods.
Correction: A handwashing sink may not be used for purposes other than hand washing.
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03/19/2015 | Routine | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Employee failed to wash his hand for 20 seconds. Employee was instructed on proper hand washing during the inspection.
Correction:
- Dressing Rooms and Lockers to be Kept Orderly
Observation: Observed employee clothing and other possessions stored in areas that may contaminate food, food-contact surfaces of equipment, single-service items, or single-use items. Employee's belongs were improperly placed in the dry storage area.
Correction: Instruct employees to use the designated lockers and clothes hooks to prevent contamination of food, food equipment and utensils, and preparation surfaces.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor in the cooking area is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Mops in Air-dry Position
Observation: Mops and brooms are not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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12/16/2014 | Routine | |
This visit was made to conduct a follow-up. The dishmachine has since been repaired and chlorine reading was 50ppm.
The following item is still pending:
- Chef must fax copy of his CFM card to our main office (703) 746-4919
- Certified Food Manager: Certificate Process (repeated violation)
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia CFM card (manager could not locate the Northern Va. CFM card at time of inspection. Fax copy of card to main office within 10 days)
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
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08/29/2014 | Follow-up | |
- Certified Food Manager: Certificate Process
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia CFM card (manager could not locate the Northern Va. CFM card at time of inspection. Fax copy of card to main office within 10 days)
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: employees did not know all BIG 5 foodborne illnesses or all reportable symptoms or where to find info. New employee health poster and process tree given to and reviewed with facility.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures (employees did not use paper towel to turn of faucet after washing hands) corrected onsite
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
- 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: plates, utensils, trays (0 ppm cl reading)
Correction: sanitize basin of 3 comp. sink was set up during inspection
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the bar/cook line is blocked, preventing access by employees for easy handwashing (blocked by trash can)
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
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08/27/2014 | Routine | |
Flip top unit on line has been repaired and drawers inside unit at 39F, 42F and top of unit @ 39F. Continue monitoring the unit to insure proper temperature. Recommend automatic self-closures on 6 drawers in the unit. Bar dishmachine has been repaired and now sanitizing with 50 ppm chlorine on final rinse.
No violation noted during this evaluation. | 05/29/2014 | Other | |
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: bowls and containers in food products.
Correction: Foods shall remain covered at all times.
- Warewashing Machines Equipped with Detergent & Sanitizer Level Indicator (Visual or Audible)
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level at the bar.
Correction: A warewashing machine that is installed after adoption of this Code by the Regulatory Authority shall be equipped to automatically dispense detergents and sanitizers and incorporate a visual means to verify that detergents and sanitizers are delivered. A visual or audible alarm to signal if the detergents and sanitizers are not delivered to the respective washing and sanitizing cycles is required.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. salad prep unit @ 45F. Do not use until repaired.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time
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)
Correction: Cease use of the chemical sanitizing warewashing machine at this time. The warewashing machine shall not be used unless it is properly repaired and chemically sanitizing equipment, utensils, dish wares, glass wares, etc. at a concentration of at least 50-100ppm of chlorine for the required amount of time as specified by the warewashing machine's data plate.
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05/27/2014 | Routine | |
No violations.
No violation noted during this evaluation. | 02/24/2014 | Risk Factor | |
Follow up inspection conducted to check bar dishwashing machine. Chlorine sanitizer concentration measured at 50 ppm. Machine was approved for use.
No violation noted during this evaluation. | 11/15/2013 | Follow-up | |
This visit was made to conduct a routine evaluation. The CFM was very knowledgeable, and the establishment was clean and orderly. The following items require attention:
1) Repair bar dishwashing machine so that it properly sanitizes dishes (50-100ppm)
2) Monitor cooling methods to ensure that food is cooled from 135 to 70 degrees within 2 hours, and from 70-41 degrees in another 4 hours.
Repeat violations are subject to civil penalties.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: cutting lemons and limes at the bar.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. (Employee washed hands and put on gloves.)
- Critical: Cooling Potentially Hazardous Foods (corrected on site) (repeated violation)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 70°F within a 2 hours: Chili at 80 degrees after 2 hours.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded. (Manager discarded chili)
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Barware.( Chlorine sanitizer concentration at bar warewashing machine measured at 0 ppm).
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
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11/14/2013 | Risk Factor Assessment | |
This visit was made to conduct a routine inspection. Manager in charge was very knowledgeable pertaining to Employee Health. The following items require attention.
1. The expectation for employee health is that all employees know the reportable symptoms and the big five illnesses. Employee Health poster provided to CFM.
2. Time/Temperature Control for Safety Foods (TCS/PHF) are not being properly cooled. TCS foods shall be cooled:
1. Within 2 hours from 135F to 41F or less.
2. Within a total of 6 hours from 135F to 41F or less.
3. The bar warewashing machine is not equipped with a device to warn of low sanitizer level. Install a visual means to verify that detergents and sanitizers are delivered or a visual or audible alarm to signal if the detergents and sanitizers are not delivered to the respective washing and sanitizing cycles.
All repeat violations are subject to civil penalties.
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: observed employee did not know all reportable symptoms or the big five illness.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Critical: Cooling Potentially Hazardous Foods (corrected on site) (repeated violation)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: bison chili at 49F in the walk-in cooler. As per PIC, chili had been cooked and cooled the previous night.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded. Corrected by discarding bison chili.
- Warewashing Machines Equipped with Detergent & Sanitizer Level Indicator (Visual or Audible)
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level.
Correction: A warewashing machine that is installed after adoption of this Code by the Regulatory Authority shall be equipped to automatically dispense detergents and sanitizers and incorporate a visual means to verify that detergents and sanitizers are delivered. A visual or audible alarm to signal if the detergents and sanitizers are not delivered to the respective washing and sanitizing cycles is required.
- 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: glasses at the bar dishmachine <50 ppm (chlorine).
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. PIC changed chlorine sanitizer and dishmachine was sanitizing at 50 ppm.
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08/27/2013 | Routine | |
This visit was conducted to complete a risk based food safety evaluation.
1. Ensure that you do not use the bar dish machine until it has been repaired and is dispensing the correct concentration of bleach.
2. The under grill refrigeration unit was not maintaining foods at the correct temperature. Ensure that it is repaired before using to store potentially hazardous food.
3. A single live cockroach was observed in the kitchen. No further evidence of an infestation was observed. Ensure that you notify your pest control contractor, and monitor closely for further activity.
4. Cooling practices were still not correct. I strongly advise that you implement a cooling log to verify that foods reach the correct temperature before storage. If practices are not correct at the next evaluation, a civil penalty ticket may be issued, or a risk control plan put in place.
5. The CFM was knowledgeable on employee health and was quick to resolve issues raised whenever possible.
- Critical: Cooling Potentially Hazardous Foods (corrected on site) (repeated violation)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: Chilli made the previous day was observed at 44-46°F in the walk-in cooler.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded. (Discarded)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: Potentially hazardous foods stored in the under grill refrigeration unit were noted to be above 41°F: Coleslaw 52°F, Ham 44-45°F, Crab cakes 44°F, Steak 48°F, Salmon 47-49°F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Do not use this unit to store potentially hazardous food until you have ensure that it can maintain food at the correct temperatures. (Relocated)
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: On testing, the bar dish machine read 0ppm chlorine.
Correction: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as follows: (1) 25mg/L with a pH below 10 at 120°F, (2) 50mg/L with a pH below 10 at 100°F or pH below 8.0 at 75°F, or (3) 100mg/L with a pH below 10 at 55°F. Do not use the machine until repaired.
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05/09/2013 | Risk Factor Assessment | |
This visit was conducted to complete a risk factor based food safety evaluation.
1. Ensure that you review cooling practices on site. Food must be cooled from 135
°F
to 70
°F
within two hours, and to 41
°F
within a total of 6 hours.
2. The CFM was knowledgeable on employee health, and good improvements were noted to have taken place since the previous inspection.
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: Squash Casserole dated 1/22 and 1/21 was observed stored at 43°F in the walk-in cooler. Squash casserole prepared that day was observed at 66°F, covered and stacked.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded. (Product from 1/22 and 1/21 Discarded, product made 1/23 uncovered)
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01/23/2013 | Risk Factor | |
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