This visit was made to conduct a training with the chef to go over the HACCP plan that is on file and the changes that need to be made. Review the material on Reduced Oxygen Packaging (ROP) provided (when you need a HACCP plan ,when you need a variance, when a HACCP plan is not required, examples of other approved HACCP plans, your current plans) and update your HACCP plans to match your current procedures. When you have updated your plans please submit them to me via email so that I can review and have them approved. If you have any questions about the guidance documents I left, or if you want input on your plan prior to its submittal please let me know.
No violation noted during this evaluation. | 09/16/2015 | Training | |
This visit was made to conduct a follow-up inspection of section 3-502.12(C) - Reduced Oxygen Packaging (ROP) of fish. The facility is no longer using ROP for unfrozen fish, and now have a system in place for taking fish out of its ROP bag and placing into another container to thaw and store until served.
Thank you for you quick correction of this item and your quick change to your standard operating procedures to ensure all staff are aware of this and storing fish correctly.
No violation noted during this evaluation. | 09/16/2015 | Follow-up | |
This visit was made to conduct a risk factor assessment. Please note the following items:
1) Hand sinks shall be used for hand washing only.
2) If fish is packaged in reduced oxygen packaging then it must be frozen before and during packaging.
- Critical: ROP of Fish / Fish Must Remain Frozen (corrected on site)
Observation: The following fresh, not frozen, fish are packaged using the Reduced Oxygen Packaging (ROP) method: salmon.
Correction: A food establishment may not package fresh fish (raw, unfrozen) using a ROP method.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the 3-compartment sink is being used for purposes other than washing hands. (Food debris observed in the hand sink).
Correction: A handwashing sink may not be used for purposes other than hand washing.
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09/11/2015 | Risk Factor | |
This visit was made to conduct a risk factor assessment. Please note the following items:
1) Review with all new employees the employee health policy. Ensure that they know what symptoms and illnesses to report to management.
2) Hand sinks shall be properly stocked at all times with soap and paper towels.
3) Ensure all staff know how to properly store foods. Raw foods shall never be stored above ready-to-eat foods.
4) Good food safety knowledge shown by Chef. Thank you for taking the time to walk with me during the inspection.
- 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: new employees weren't aware of policy.
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, Nontyphoidal Salmonella, E. coli, or Shigella)
- 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: ham slices.
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.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: bacon wrapped scallops stored above mushrooms in walk-in cooler.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. (FPM relocated items)
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink. (Missing at hand sink beside prep sink).
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
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06/12/2015 | Risk Factor | |
This visit was made to conduct a routine inspection. Please note the following items:
1) When foods have finished cooling, ensure that they are covered to prevent any contamination.
2) Do not store chemical bottles (spray bottles, etc) above any food or clean equipment and utensils.
3) When wiping cloths are not in use, they shall be stored in a sanitizer solution.
4) Good holding temperatures observed.
- 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: multiple soups in walk-in cooler.
Correction: Foods shall remain covered at all times. (Ensure staff are covering foods once they are done with the cooling process. PIC covered foods).
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Improper use of wet wiping cloths for the following activity: wiping cloths being kept laying on the prep surfaces in between uses.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: shelving units in walk-in cooler (they are rusted and no longer smooth and cleanable).
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (Resurface/Repair/Replace shelving units in walk-in cooler which are no longer nonabsorbent, smooth, durable and easily cleanable).
- 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.
- Common Name on Working Containers of Toxics (Cleaners, Sanitizers)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. (Not all spray bottles are labeled with their contents).
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. (Spray bottles filled with cleaner stored above clean equipment and utensils).
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
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02/11/2015 | Routine | |
This visit was made to conduct a risk assessment. Please note the following items:
1) Ensure all employees are aware of the 5 illnesses and symptoms they are required to report to management.
2) Any food items that are offered undercooked/raw must be disclosed on the menu and the menu must have a reminder statement. Please email me a copy of your corrected breakfast menu as soon as you can.
Good food temperatures observed.
- 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: FPM/CFM could not name all 5 illnesses and symptons.
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, Nontyphoidal Salmonella, E. coli, or Shigella)
- Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: over easy eggs, smoked salmon and two eggs any style.
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. (PIC indicated menus were going to be reprinted).
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11/05/2014 | Risk Factor | |
This visit was made to conduct a follow-up evaluation to the risk factor assessment from July 23, 2014.
Section 8 - 5-205.11(A), Section 14 - 4-702.11, and Section 20 - 3-501.16(A)(2) have been corrected since the previous evaluation. Additionally, this food establishment has maintained dishmachine thermalpaper temperature log for the past two weeks as required by the Risk Control Plan. This food establishment is no longer required to maintain a daily themalpaper temperature log but it is recommended to check the dishmachine on a weekly basis for proper sanitization.
Note: Food Safety Information binder provided to food establishment during the risk factor assessment. Discussed with the Food Protection Manager (FPM) major changes with the new 2013 Food Code to include employee health, clean-up of vomiting and diarrheal events, thawing frozen fish package using Reduced Oxygen Packaging (ROP), non-continuous cooking of animal meats, food allergens, responsibilities of permit holder (sticker provided), and increases in civil penalties.
No violation noted during this evaluation. | 08/01/2014 | Follow-up | |
This visit was made to conduct a risk factor assessment. The following items require attention:
1. A follow-up evaluation will be conducted within 3 business days to verify correction of the following priority items:
Section 14 - 4-702.11 - High temperature dishmachine not properly sanitizing and Section 20 - 3-501.16(A)(2) improper cold holding
2. A follow-up evaluation will be conducted within 10 business days to verify correction of the broken plumbing at the bar hand sink. This hand sink shall be operational and accessible at all times.
3. Section 14 - 4-702.11 - Food-Contact Surface Sanitized before Use after Cleaning is a repeat observation from the last risk factor assessment conducted on April 22, 2014. A risk control plan shall be implemented for the next to weeks to verify high temperature dishmachine is properly sanitizing equipment and utensils. The Person-In-Charge (PIC) shall monitor the high temperature dishmachine each day for the next 14 days. PIC shall either use a high temperature thermolabel to verify utensils and equipment are reaching a temperature of 160 degrees F. Record thermolabels on temperature log with PIC initials and any corrective action if dishmachine is not properly sanitizing. A follow-up evaluation will be conducted on or about August 6, 2014 to verify risk control plan.
--Repeat violations are subject to civil penalties.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food items were measured at improper temperatures: hummus was 45°F and cooked pasta was 44°F in the "Pepsi" glass door refrigerator at cookline. The door gasket is not tight fitting and there is a significant air gap between the door and base of the refrigerator allowing cold air to exit out of the mechanical refrigerator.
Correction: Time/temperature control for safety food (TCS) shall be held cold at a temperature of 41°F or below. Repair door gasket to create a tight fitting seal. Do not store TCS foods in this mechanical refrigerator until it can properly cold hold at 41°F or less. Food Protection Manager will discard any remaining hummus or pasta from this unit at the end of the day. A follow up evaluation will be conducted within 3 business days to verify correction.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: utensils and equipment. High temperature dishmachine did not trigger the thermolabel.
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. A follow-up evaluation will be conducted within 3 business days to verify correction.
- Handwashing Sink / Accessible at All Times
Observation: The handwashing facility located at the bar is blocked, preventing access by employees for easy handwashing. Currently there is a wood board over the sink with the following wording "Please do not use sink leaks down stairs.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. Repair hand sink as soon as possible to allow food employees working behind the bar the opportunity to properly wash their hands and prevent the spread of germs. A follow up evaluation will be conducted in 10 business days to verify correction.
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07/23/2014 | Risk Factor | |
This visit was made to conduct a follow-up evaluation in conjunction to the risk factor assessment conducted on April 22, 2014. Observation 4-702.11 has been corrected.
No violation noted during this evaluation. | 04/28/2014 | Follow-up | |
This visit was made to conduct a risk factor assessment. The following items require attention:
1. Expectation is for all food employees to know reportable symptoms and Big 5 illnesses. Employee Health Poster and flow chart provided.
2. Make sure the high temperature dish machine is properly sanitizing utensils and equipment. Make sure all equipment and utensils are sanitized in the 3-compartment utensil washing sink until dish machine is sanitizing at the proper temperature.
Note: Food facility's ROP machine is broken and awaiting repairs. Implementing HACCP plan and temperature logs will occur after repairs have been conducted to the machine.
--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: Certified Food Manager did not know reportable symptoms or Big 5.
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: Food-Contact Surface Sanitized before Use after Cleaning
Observation: The food-contact surfaces of the following equipment were not observed sanitized: pots and pans. High temperature dishmachine did not trigger the thermolabel.
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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04/22/2014 | Risk Factor | |
HACCP Plan for The Grille at The Morrison House submitted on February 21, 2014 has been approved for use.
No violation noted during this evaluation. | 02/28/2014 | Follow-up | |
This visit was made to conduct a training evaluation. Met with Executive Sous Chef about submitted HACCP plan and the necessary revisions. This facility Reduce Oxygen Packages (ROP) raw meat, raw vegetables, and raw fish (frozen before, during, and after ROP) along with cooked brisket and artichoke stew in white wine sauce. Discussed the need to revise current HACCP plan into two different documents, one for raw ROP and one for sous vide. Reviewed flow chart, standard operational procedures, food temperature logs and training plan. HACCP plan revisions will be conducted and executive sous chef will re-submit once complete.
- ROP / Criteria for HACCP Plan (repeated violation)
Observation: The establishment does not have an approved HACCP plan for the food that is packaged using the Reduced Oxygen Packaging (ROP) process.
Correction: A food establishment that packages potentially hazardous foods (time/temperature control for safe food) using a Reduced Oxygen Packaging method shall have a HACCP plan that contains the information specified under 8-201.14(D) and that: 1) identifies the food to be packaged, 2) requires that the packaged food shall be maintained at 41°F or less, has a water activity of 0.91 or less, a pH of 4.6 or less, is a meat or poultry product that is cured at a food processing plant, is received in an intact package, or is a food with a high level of competing organisms, 3) describes how the package shall be prominently and conspicuosly labeled on the principal display panel in bold type on a contrasting background with instructions to maintain the food at 41°F or below and discard the food if within 14 calendar days of its packaging, 40 limits the refrigerated shelf life to no more than 14 calendar days from packaging to consumption or the origjnal manufacturer's "sell by" or "use by" date whichever occurs first, 5) includes operational procedures that prohibit contacting food with bare hands, identifies a designated work area and the method by which physical barriers or methods of separation minimizes cross contamination, access to the processing equipment is limited to responsible trained personnel, and cleaning and sanitizing procedures for equipment/utensils is monitored, and 6) describes the training program that ensures that the individual responsible for the ROP operation understands the concepts required for a safe operation, understands the equipment and facilites, and procedures specified in this section.
- Cook-Chill & Sous Vide without Variance, Requires HACCP Plan
Observation: The following food is packaged using a sous vide process, but the food establishment has not implemented a HACCP plan: cornbeef and artichoke stew in white wine.
Correction: Unless a HACCP plan is implemented to include the information listed in Section 3-502.12(D)(1)-(4), a variance from the Health Department to use the sous vide process will be required.
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01/10/2014 | Training | |
The purpose of this inspection is to follow-up on the inspection conducted on 9/26/13. All violations were corrected except Brian Mc Pherson or other food service worker must obtain Northern Virginia Managers permit. Staff must be knowledgeable about the Employee Health Policy. The HACCP plan most be customized for this property and reflect the food and scop of use for ROP. Manager stated that a new HACCP plan will be worked soon. Please fax or email me CFM permit and HACCP plan in 10 days.
No violation noted during this evaluation. | 10/03/2013 | Routine | |
Repeat violations are subject to fines.
- 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. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Hair Restraint Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the walk-in refrigeration unit. The cooked products were relocated during the inspection.
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.
- Food Protection from Contamination / Package, Cover, Wrap
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: walk-in refrigerator.
Correction: Foods shall remain covered at all times.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: utensils at the line are in standing water.
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.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. (refrigerator)
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.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served or sold in a ready-to-eat form without freezing for parasite destruction is not properly identified as such: smoked salmon.
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form and the fish is raised and fed as specified by Law, a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed shall be obtained by the person in charge and retained in the records for 90 calendar days beyond the time of service or sale to a consumer.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: beef, poultry and tomatoes in the refrigerated drawers. The foods were placed on ice and moved to a colder unit.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- ROP / Criteria for HACCP Plan (repeated violation)
Observation: The establishment does not have an approved HACCP plan for the food that is packaged using the Reduced Oxygen Packaging (ROP) process.
Correction: A food establishment that packages potentially hazardous foods (time/temperature control for safe food) using a Reduced Oxygen Packaging method shall have a HACCP plan that contains the information specified under 8-201.14(D) and that: 1) identifies the food to be packaged, 2) requires that the packaged food shall be maintained at 41°F or less, has a water activity of 0.91 or less, a pH of 4.6 or less, is a meat or poultry product that is cured at a food processing plant, is received in an intact package, or is a food with a high level of competing organisms, 3) describes how the package shall be prominently and conspicuosly labeled on the principal display panel in bold type on a contrasting background with instructions to maintain the food at 41°F or below and discard the food if within 14 calendar days of its packaging, 40 limits the refrigerated shelf life to no more than 14 calendar days from packaging to consumption or the origjnal manufacturer's "sell by" or "use by" date whichever occurs first, 5) includes operational procedures that prohibit contacting food with bare hands, identifies a designated work area and the method by which physical barriers or methods of separation minimizes cross contamination, access to the processing equipment is limited to responsible trained personnel, and cleaning and sanitizing procedures for equipment/utensils is monitored, and 6) describes the training program that ensures that the individual responsible for the ROP operation understands the concepts required for a safe operation, understands the equipment and facilites, and procedures specified in this section.
- Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: steak tartare, salmon tartare, ribeye, filet mignon, burger (dinner), and eggs (brunch menu).
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.
- 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: refrigerated drawers.
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.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. (fruit flies/ bar and kitchen)
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor in the kitchen 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.
- Critical: Separation of Toxics by Spacing or Partitioning
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Spray bottles of cleaner is improperly stored with clean food containers and glass cleaner is stored with sodas at the bar.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.
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09/26/2013 | Routine | |
Discontinue using ROP until a HACCP plan has been submitted AND approved. If you wish to use ROP for fish, you must apply for a variance.
Need additional staff w/ NOVA CFM card.
- ROP / Criteria for HACCP Plan
Observation: The establishment does not have an approved HACCP plan for the food that is packaged using the Reduced Oxygen Packaging (ROP) process.
Correction: A food establishment that packages potentially hazardous foods (time/temperature control for safe food) using a Reduced Oxygen Packaging method shall have a HACCP plan that contains the information specified under 8-201.14(D) and that: 1) identifies the food to be packaged, 2) requires that the packaged food shall be maintained at 41°F or less, has a water activity of 0.91 or less, a pH of 4.6 or less, is a meat or poultry product that is cured at a food processing plant, is received in an intact package, or is a food with a high level of competing organisms, 3) describes how the package shall be prominently and conspicuosly labeled on the principal display panel in bold type on a contrasting background with instructions to maintain the food at 41°F or below and discard the food if within 14 calendar days of its packaging, 40 limits the refrigerated shelf life to no more than 14 calendar days from packaging to consumption or the origjnal manufacturer's "sell by" or "use by" date whichever occurs first, 5) includes operational procedures that prohibit contacting food with bare hands, identifies a designated work area and the method by which physical barriers or methods of separation minimizes cross contamination, access to the processing equipment is limited to responsible trained personnel, and cleaning and sanitizing procedures for equipment/utensils is monitored, and 6) describes the training program that ensures that the individual responsible for the ROP operation understands the concepts required for a safe operation, understands the equipment and facilites, and procedures specified in this section.
- Critical: ROP of Fish / Fish Must Remain Frozen (corrected on site) (repeated violation)
Observation: The following fresh, not frozen, fish are packaged using the Reduced Oxygen Packaging (ROP) method: salmon.
Correction: A food establishment may not package fresh fish (raw, unfrozen) using a ROP method.
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06/11/2013 | Risk Factor Assessment | |
The establishment shall submit a HACCP plan to this office within 10 days.
- Critical: ROP of Fish / Fish Must Remain Frozen
Observation: The following fresh, not frozen, fish are packaged using the Reduced Oxygen Packaging (ROP) method: salmon.
Correction: A food establishment may not package fresh fish (raw, unfrozen) using a ROP method.
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02/28/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about The Grille, 116 S. Alfred St, Alexandria, VA 22314 »