This visit was made to conduct a training inspection. Please provide a product assessment for the canned cherries. Please use pasteurized eggs in products that are offered undercooked.
- Critical: Food in a Hermetically Sealed Container Obtained from Approved Source (corrected on site)
Observation: The following food in a hermetically sealed container is not from an approved food processing plant: cherries.
Correction: Food in a hermetically sealed container shall be obtained from a food processing plant that is regulated by the food regulatory agency that has jurisdiction over the plant.
- Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Inadequate record keeping system for molluscan shellfish when removed from their tagged or labeled container. (kep copy of tag with shellstock- only exception is the small working container)
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold (corrected on site)
Observation: The date on which the last shellstock from the container is sold or served was not recorded on the tag or label.
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
- Critical: Eggs that are Pasteurized Substituted for Raw Shell Eggs in Certain Recipes (corrected on site)
Observation: Raw or undercooked eggs used in the preparation of the following menu item(s): caesar dressing, hollandaise sauce, poached eggs.
Correction: Pasteurized eggs or egg products shall be substituted for raw eggs in the preparation of foods such as Caesar salad, hollandaise, or Bearnaise sauce, mayonnaise, meringue, eggnog, ice cream, and egg fortified beverages that are not fully cooked and identified by the consumer advisory language (except for food establishments serving a highly susceptible population).
- Consumer Advisory, Disclosure Provided (corrected on site)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: poached salmon, hollandaise, poached eggs, tiramisu.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
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11/11/2015 | Routine | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food (chicken) stored over ready-to-eat food in the refrigeration unit.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Equipment / Non Food / Design / Easy Clean (corrected on site)
Observation: The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable: Knife rack is not easily to remove for cleaning.
Correction: Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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05/04/2015 | Routine | |
This visit was made to conduct a follow up evaluation in conjunction to the risk factor assessment conducted on September 19, 2014. Observation 3-603.11(C) has been corrected since the previous assessment.
No violation noted during this evaluation. | 10/03/2014 | Follow-up | |
This visit was made to conduct a risk factor assessment.
Note: No reminder provided for raw and undercooked food items for the online menu. Discussed with owner the need to provide a reminder of the health risks when consuming raw or undercooked food items.
- Consumer Advisory, Reminder Provided
Observation: No reminder provided for raw and undercooked food items for the online menu.
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".
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09/19/2014 | Risk Factor | |
- 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. top of the salad refrig. unit @ 56F and bottom of unit is 40F. Do not use the top of the salad prep for lettuces, sliced tomatoes or any other potentially hazardous foods.
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.
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05/07/2014 | Routine | |
- Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied
Observation: Tags missing from the molluscan shellfish containers.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
- Wiping Cloths / Use Limitation /Dry
Observation: Wiping cloths improperly used for the following activity: lingig shellstock and leafy greens with towels.
Correction: Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use.
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01/06/2014 | Routine | |
This visit was made to conduct a routine inspection. The following items need correction:
- Discontinue use of dishmachine until it is repaired and use sanitize basin of 3 compartment sink until dishmachine is repaired. Fax copy of invoice to (703) 746-4919
- Foods must be stored in a way that prevents cross contamination (i.e. no raw meats over ready to eat shellfish)
- The date on which the last shellstock from the container is sold or served must be recorded on shellstock tags
- Shellstock tags must be kept in chronological order for 90 days.
-- All violations must be corrected within 10 days
** Repeat violations shall be subject to civil penalty
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold (repeated violation)
Observation: The date on which the last shellstock from the container is sold or served was not recorded on the tag or label (no date recorded on any tags)
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
- Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates of Harvest
Observation: The tags for the molluscan shellfish are not being kept in chronological order.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the dates of harvest using one of the following methods: 1) an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served, 2) preserving source identification by using a record keeping system, and 3) ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: The raw animal food on display is stored in a manner that may cause cross contamination of ready-to-eat food as follows: raw meats stored over shellfish that will be served raw
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be displayed to prevent cross contamination. Display all raw foods together and all cooked foods or ready-to-eat foods together. Maintain separation.
- 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: utensils, plates, cups
Correction: Discontinue use of dishwasher until repaired, use sanitize basin of 3 compartment sink.
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08/26/2013 | Routine | |
No violations noted . Very Good Job!
No violation noted during this evaluation. | 04/15/2013 | Routine | |
- Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied
Observation: Tags missing from the molluscan shellfish containers.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold
Observation: The date on which the last shellstock from the container is sold or served was not recorded on the tag or label.
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
- Thawing / Approved Methods (corrected on site)
Observation: Observed improper methods used to thaw food. Bones/ meat for stocked were improperly stored on the prep table. Items were placed in the walk-in refrigerator during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
- Consumer Advisory, Reminder Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without a reminder statement: cured salmon, Caesar Salad, and steak.
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".
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the bar is blocked, preventing access by employees for easy handwashing. Fruit was improperly placed at the bar hand sink.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
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12/17/2012 | Routine | |
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