- Equipment Food-Contact Surfaces and Utensils/Cleaning Frequency (Critical)
Observation: The two ice machines need to be cleaned inside.
Correction: Equipment food-contact surfaces and utensils shall be cleaned: (1) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry
- Hand Drying Provision (corrected on site)
Observation: One of the bar hand sink was without paper towels.
Correction: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels
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06/22/2015 | Risk Factor | |
- Time/Temperature Control for Safety Food, Cold Holding (repeated violation)
Observation: Raw salmon at 48 F, corrected.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Equipment/Nonfood-Contact Surfaces/Cleaning Frequency
Observation: The deep fryers need cleaning in the inside.
Correction: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests.
- Cleaning, Frequency and Restrictions (repeated violation)
Observation: The cooking line floor/edges and behind the coking equipment need cleaning.
Correction: Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Sanitizers, Criteria/Chemicals for Food Contact Surfaces
Observation: The quaternary sanitizer at the 3-part sink was more than 600 ppm.
Correction: Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions). Chemical sanitizers are included with poisonous or toxic materials because they may be toxic if not used in accordance with requirements listed in the Code of Federal Regulations (CFR). Large concentrations of sanitizer in excess of the CFR requirements can be harmful because residues of the materials remain. The CFR reference that is provided lists concentrations of sanitizers that are considered safe.
- Food Manager Certificate and Responsibility
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager. The CFM card expired on 2/215.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
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02/25/2015 | Routine | |
- Critical: Hands and Arms/When to Wash
Observation: A food employee failed to wash his or her hands before donning gloves for working with food.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
- Hand Drying Provision
Observation: The walk-in cooling unit and back room hand sinks are not provided with individual, disposable towels
Correction: a continuous towel system that supplies the user with a clean towel
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10/21/2014 | Risk Factor | |
NOV issued, it will be carried to the restaurant sometime this week.
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Sliced tomatoes at 47 F, diced tomatoes at 46 F, chili at 43-47 F and short ribs at 45-47 F, all foods were discarded, all these food were inside the prep table..
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Time as a Public Health Control (repeated violation)
Observation: No written procedures exist for the use of time only as a public health control for a working supply of the blanched fries and the butter garlic.
Correction: If time only is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for service for immediate consumption: (1) Written procedures shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority upon request that specify: (a) Methods of compliance with Subparagraphs (B) (1)-(3) or (C) (1)-(5) of this section
- Handwashing Sink/Using/Operation and Maintenance (repeated violation)
Observation: The handwashing sink located at the back room is not maintained so that it is accessible at all times for employee use, it was blocked by a beer keg and other items.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
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06/30/2014 | Risk Factor | |
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Whipped butter in a container at the server station was cold holding at the improper temperature of 46 F. The container was surrounded with ice and water.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Time as a Public Health Control (corrected on site)
Observation: No written procedures exist for the use of time only as a public health control (tphc) for a working supply of blanched fries and garlic butter. A blank tphc written procedure was left with the facility.
Correction: If time only is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for service for immediate consumption: (1) Written procedures shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority upon request that specify: (a) Methods of compliance with Subparagraphs (B) (1)-(3) or (C) (1)-(5) of this section
- Time Public Health Control/Time - Maximum up to 4 Hours/Marked (corrected on site)
Observation: The blanched fries and garlic butter for which time only, rather than time in conjunction with temperature control, are not properly labeled to indicate the time they shall be discarded. The fryer timer was set for the fries.
Correction: If time only, rather than time in conjunction with temperature control, up to a maximum of 4 hours, is used as the public health control: The food shall 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.
- Temperature Measuring Devices, Ambient Air and Water
Observation: The ambient temperature measuring device located in the Auto Sham by the bar is not readable. The thermometer in the two drawer prep refrigerator was not accurate.
Correction: Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees in the intended range of use.
- Equipment/Fixed, Spacing or Sealing
Observation: The dish sprayer counter and the hand washing sink located in the kitchen are no longer properly sealed to their adjoining walls.
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, and above the equipment
- Equipment/Good Repair and Proper Adjustment
Observation: The server station light fixtures have tape on them
Correction: they no longer meet the requirements of materials for construction and repair and/or design.
- Equipment, Food-Contact Surfaces, and Utensils
Observation: The milk shake unit is not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Critical: Sanitized/Hot Water and Chemical/Methods (corrected on site) (repeated violation)
Observation: When first and second tested, a low concentration of chemical sanitizer was found at the bar glass machine. The sanitizer line was primed and the unit ran another cycle. When tested again, a concentration of 100 ppm was detected.
Correction: Provide chlorine sanitizer at proper concentration of 50-100 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Handwashing Cleanser, Availability (repeated violation)
Observation: A supply of hand cleaning liquid, powder, or bar soap is not provided at the bar handwashing sink.
Correction: Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Cleaning, Frequency and Restrictions
Observation: The floors under equipment at the bar and cook-line are not cleaned as often as necessary to keep them clean.
Correction: Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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02/25/2014 | Routine | |
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site) (repeated violation)
Observation: Chicken stock (45F), Milk (49F) and Cheesecake (47F) in walk-in refrigerator
Correction: and, Shredded pepper jack (56F) and Shredded cheese (52F) in 6-drawer refrigerator under grill were observed at improper cold holding temperature. Walk-in thermometer was reading 55F and compressor iced-up.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site) (repeated violation)
Observation: The handwashing sink at bar is used for purposes other than handwashing.
Correction: A handwashing sink may not be used for purposes other than handwashing. Sinks used for food preparation and warewashing can become sources of contamination if used as handwashing facilities by employees returning from the toilet or from duties which have contaminated their hands.
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10/02/2013 | Risk Factor | |
1. Please make sure that there is a trash can convenient to all handwashing sinks.
2. Please make sure that all items in the storage room are at least 6" off the floor.
- Critical: Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination (corrected on site)
Observation: Raw animal foods are not separated from each other during storage, preparation, holding, and/or display. Beef was stored over fish in the 6-drawer unit under the grill.
Correction: Food shall be protected from cross contamination by, except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (a) Using separate equipment for each type, or (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (c) Preparing each type of food at different times or in separate areas
- Critical: Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination (corrected on site) (repeated violation)
Observation: Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods. Raw beef was observed over cheese in the 2-drawer prep refrigerator.
Correction: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
- Critical: Cooling, Cooked Food (corrected on site)
Observation: Pasta was not cooled within 2 hours from 57ºC (135ºF) to 21ºC (70ºF). The pasta was discarded.
Correction: Cooked potentially hazardous food (time/temperature control for safety food) shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70ºF)
- Critical: Potentially Hazardous Food, Cold Holding (repeated violation)
Observation: Cooked Onions (47F) and Cheese (49F) were observed cold holding over 41F int he 6-drawer unit under the grill. Cheese (55F) and Cheese (61F) were observed cold holding in the top of the 6-drawer prep refigeratro over 41F. All PHFs in the the top portion were moved to the drawer units that were holding temeratus below 41F.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Critical: Consumer Advisory/Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens
Observation: The consumer disclaimer is not included in the outside display menu.
Correction: The permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (B) Disclosure shall include: (1) A description of the animal-derived foods, such as "oysters on the half shell (raw oysters)," "raw-egg Caesar salad," and "hamburgers (can be cooked to order);" or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. (C) Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request
- Temperature Measuring Devices
Observation: All refigeration units are not 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.
Correction: Cold or hot holding equipment used for potentially hazardous food (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. This section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steamtables, insulated food transport containers, and salad bars. A permanent temperature measuring device is required in any unit storing potentially hazardous (time/temperature control for safety) food because of the potential growth of pathogenic microorganisms should the temperature of the unit exceed Code requirements. In order to facilitate routine monitoring of the unit, the device must be clearly visible.
- Equipment/Good Repair and Proper Adjustment (repeated violation)
Observation: Both 6-drawer refrigeration units were observed with the gaskets in poor repair.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Critical: Sanitized/Hot Water and Chemical/Methods (corrected on site)
Observation: The dish machine in at the bar had an insufficient amount of sanitizer dispensed when tested during the inspection. After being cleaned, equipment food-contact surfaces and utensils are not sanitized in a chemical manual or mechanical operations, using a proper solution. Location will use other machine until fixed.
Correction: After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in chemical manual or mechanical operations, including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified under section 4-501.114 by providing: (1) An exposure time of at least 10 seconds for a chlorine solution specified under paragraph 4-501.114(A), (2) An exposure time of at least 7 seconds for a chlorine solution of 50 mg/L that has a pH of 10 or less and a temperature of at least 38°C (100°F) or a pH of 8 or less and a temperature of at least 24°C (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 as defined in Subparagraph 1-201.10(B). Efficacious sanitization depends on warewashing being conducted within certain parameters. Time is a parameter applicable to both chemical and hot water sanitization. The time hot water or chemicals contact utensils or food-contact surfaces must be sufficient to destroy pathogens that may remain on surfaces after cleaning. Other parameters, such as rinse pressure, temperature, and chemical concentration are used in combination with time to achieve sanitization.
- Refuse/Covering Receptacles
Observation: The dumpster and grease trap provided by the landlord for the use of multiple tenants were observed with the lids left open.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food establishment. Outside receptacles must be constructed with tight-fitting lids or covers to prevent the scattering of the garbage or refuse by birds, the breeding of flies, or then entry of rodents.
- Handwashing Cleanser, Availability
Observation: A supply of hand cleaning liquid, powder, or bar soap is not provided at the far bar handwashing sink.
Correction: Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
- Handwashing Signage (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the far bar handwashing sink.
Correction: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
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01/16/2013 | Routine | |
Restaurant representatives - add corrected or new information about Ted's Montana Grill, 2200 Crystal Dr Ste A, Arlington, VA 22202 »