This visit was made to conduct a risk factor inspection. The staff was very knowledgeable of proper food safety procedures, and fantastic cooling procedures were observed throughout the facility.
*Repeat Violations are subject to civil penalties*
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: Sanitizer observed at less than 50 ppm for the kitchen dishmachine.
Correction: Sanitizer corrected to 100 ppm by manager on staff.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at bar and host station handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Paper towels provided by PIC.
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02/05/2016 | Risk Factor | |
This visit was made to conduct a risk factor assessment. Observed excellent cold holding temperatures and kitchen staff very helpful, thank you. The following items require correction:
1. Bare Hand Contact (BHC) with Ready-to-Eat (RTE) foods is not permitted. Food employees may not contact exposed RTE with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
2. Make sure hand sinks are supplied with soap and paper towels at all times.
3. Store chemicals below and away from food and food contact surfaces.
4. Make sure long term storage in the upstairs freezer is not conducted on the floor. Store food containers at least six inches up off the floor to prevent contamination and allow for easy cleaning.
--Repeat observations are subject to civil penalties.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee was observed handling the following ready-to-eat foods using their bare hands: cutting green leaf lettuce with her bare hands.
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. Corrected by discussing ways to prevent bare hand contact with ready to eat foods with manager and having food employee wash her hands and done gloves.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The kitchen hand sink is being used for purposes other than washing hands. Observed metal hotel pan stored in hand washing sink basin along with food debri.
Correction: A handwashing sink may not be used for purposes other than hand washing. All food preparation must occur in the food prep sink to prevent cross contamination. Corrected by discussing risk of cross contamination when food preparation occurs simultaneously with hand washing. Removed dirty equipment and cleaned hand sink.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed no paper towels at the serve hand sink adjacent to espresso machine.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Corrected by providing paper towels.
- Critical: Separation of Toxics by Spacing or Partitioning (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. Chemical spray bottles (glass cleaner) stored on the counter adjacent to coffee machine and espresso machine. Additionally, there is a spray bottle (glass cleaner) stored in the liqueur well rack adjacent to open liqueur bottles.
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. Corrected by moving both chemical bottles to a location below and away from food and food contact surfaces.
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07/30/2015 | Risk Factor | |
This visit was made to conduct a training exercise. Topics included reheating and cooling.
Note: Frozen fish packaged in reduce oxygen packaging (vacuum packaging) need now be opened prior to thawing under refrigeration or immediately after thawing if thawed under running water.
No violation noted during this evaluation. | 03/04/2015 | Training | |
This visit was made to conduct a follow-up evaluation in conjunction to the routine food safety evaluation conducted on 11/6/14. Observation 4-702.11 has been corrected since the previous inspection (chlorine concentration for dish machine was 100 ppm as per test strip).
Observation 3-501.16(A)(2) is waiting on parts. Repair person returning tonight to complete. No TCS (time/temperature control for safety foods) stored in refrigerator.
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor in the upstairs walk-in freezer.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food items were measured at improper temperatures: salmon was 49°F and crab cakes were 49°F in the 2-door undercounter refrigerator at the cookline, for approximately 2 hours. As per chef, left door latch broke off yesterday and they are working on repairs, door does not completely close.
Correction: Time/temperature Control for Safety (TCS) foods shall be held cold at a temperature of 41°F or below. Do not store TCS foods in this unit until door properly latches and refrigerator cold holds at 41°F or less. Corrected by discussing with the chef to use the product within two hours or discard. A follow-up evaluation will be conducted within 3 days to verify correction.
- Equipment / Durability (repeated violation)
Observation: Bulk storage bins in upstairs storage room are cracked.
Correction: Replace cracked storage bins to provide durable and easily cleanable surfaces.
- Equipment / Non-food Contact / Visibly Clean (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: meat walk-in cooler walls, ceilings, and condenser vent covers.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: equipment and utensils, chlorine sanitizer 0 ppm (as per chlorine test strip). Sanitizer bucket for mechanical dishmachine was empty.
Correction: After cleaning and rinsing food-contact surfaces and utensils, they shall be effectively sanitized before coming in contact with food and before use. Dishwasher replaced sanitizer solution for dishmachine and the machine was cycled 8 times by the end of the evaluation, sanitizer concentration was still 0 ppm (as per chlorine test strip). Repair person called and informed food establishment the requirement to run the dishmachine 25 times before sanitizer will run through line and remove air bubbles. Food establishment will continue to run dishmachine and check the sanitizer concentration with a test strip. Until the dishmachine is sanitizing at the proper concentration make sure all equipment and utensils are sanitized in the 3-compartment utensil washing sink. A follow-up evaluation will be conducted within 3 days to verify correction.
- Floor , Wall & Ceiling / Design (repeated violation)
Observation: The upstairs flooring does not meet the standard of: smooth, durable, and easily cleanable. Floor tiles are missing in areas exposing bare wood.
Correction: Wall, floor, and ceiling surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, and toilet rooms.
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11/12/2014 | Follow-up | |
- 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. Corrected by discussing date marking with chef, who will hold a small training to reinforce the proper procedure for shellstock tags.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor in the upstairs walk-in freezer.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food items were measured at improper temperatures: salmon was 49°F and crab cakes were 49°F in the 2-door undercounter refrigerator at the cookline, for approximately 2 hours. As per chef, left door latch broke off yesterday and they are working on repairs, door does not completely close.
Correction: Time/temperature Control for Safety (TCS) foods shall be held cold at a temperature of 41°F or below. Do not store TCS foods in this unit until door properly latches and refrigerator cold holds at 41°F or less. Corrected by discussing with the chef to use the product within two hours or discard. A follow-up evaluation will be conducted within 3 days to verify correction.
- Hand Drying Provision (corrected on site)
Observation: No paper towels provided at serve station hand sink adjacent to kitchen.
Correction: Hand sinks shall be provided with paper towels at all times of operation. Corrected by providing paper towels.
- Equipment / Durability
Observation: Bulk storage bins in upstairs storage room are cracked.
Correction: Replace cracked storage bins to provide durable and easily cleanable surfaces.
- 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: meat walk-in cooler walls, ceilings, and condenser vent covers.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: The food-contact surfaces of the following equipment were not observed sanitized: equipment and utensils, chlorine sanitizer 0 ppm (as per chlorine test strip). Sanitizer bucket for mechanical dishmachine was empty.
Correction: After cleaning and rinsing food-contact surfaces and utensils, they shall be effectively sanitized before coming in contact with food and before use. Dishwasher replaced sanitizer solution for dishmachine and the machine was cycled 8 times by the end of the evaluation, sanitizer concentration was still 0 ppm (as per chlorine test strip). Repair person called and informed food establishment the requirement to run the dishmachine 25 times before sanitizer will run through line and remove air bubbles. Food establishment will continue to run dishmachine and check the sanitizer concentration with a test strip. Until the dishmachine is sanitizing at the proper concentration make sure all equipment and utensils are sanitized in the 3-compartment utensil washing sink. A follow-up evaluation will be conducted within 3 days to verify correction.
- Floor , Wall & Ceiling / Design
Observation: The upstairs flooring does not meet the standard of: smooth, durable, and easily cleanable. Floor tiles are missing in areas exposing bare wood.
Correction: Wall, floor, and ceiling surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, and toilet rooms.
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11/06/2014 | Routine | |
This visit was made to conduct a risk factor assessment.
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.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Food employees using improper handwashing procedures. Observed food employee begin shift by entering the kitchen and proceeded to the hand sink. Observed food employee rinse hands under water and then dry with a paper towel. No hand soap was used during the procedure.
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. Corrected by discussing proper hand washing procedures with the Food Protection Manager (FPM) and having the food employee properly wash his hands under warm water with soap.
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 70°F within a 2 hours: cooked rice was 100°F on a rack out at room temperature. As per food employee the rice was cooked and was placed on the cooling rack to cool down before being placed into the walk-in cooler more than 2 hours prior.
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. Corrected by discarding the rice.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed ice in both the kitchen and upstairs server hand sink basins.
Correction: A hand washing sink may not be used for purposes other than hand washing. Corrected by discussing the need to designate hand sinks for hand washing only with the Food Protection Manager.
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07/29/2014 | Risk Factor | |
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 symptom and the Big 5.
2. The date when the last shellstock from the container is sold or served shall be recorded on the tag or label prior to filing.
3. Foods shall be protected from cross contamination by separating raw animal foods from all other foods.
Note: Keep Cold Foods Cold handout provided. Make sure your refrigeration units are properly cold holding Time/Temperature Control for Safety foods (TCS) at 41
°
F or less with the approaching spring/summer seasons.
--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: food employee 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)
- 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 prior to filing. Corrected by discussing with Certified Food Manager and chef how to properly record the date sold/served on tags.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: 1. raw salmon stored on top of condiment sauces 2. raw chicken stored above cooked chi ken and 3. raw shelled eggs stored above produce in the walk-in coolers.
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. Corrected by relocating the raw animal food items and placing them below and away from ready-to-eat foods.
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04/23/2014 | Risk Factor | |
This visit was made to conduct a risk factor assessment. The following items require attention:
1. At the beginning of the inspection the hot water for the kitchen hand sink was turned off (below sink basin). Hand sinks shall be supplied with warm water to allow for adequate handwashing. Repair hot water connection if deficient to provide adequate handwashing facilities for food employees. Food employee turned on the hot water flow for hand sink.
2. At the beginning of the inspection the cold water for the 3-compartment utensil washing sink was turned off (below sink basin). Repair faucet to provide adequate water flow for the 3-compartment utensil washing sink.
3. Premises is not being routinely inspected for the presence of rodents. Evidence of rodents in upstairs dry storage area (animal droppings on floor below dry storage shelves and droppings on top of extra ceiling tiles). Maintain food establishment to prevent harborage conditions and properly clean/remove dropping from floor and equipment.
4. Employee clothing, purses, and aprons stored in areas that may contaminate food and food contact surfaces. Use designated areas to prevent cross contamination of food and food contact surfaces.
Repeat violations are subject to civil penalties.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his hands before putting on clean gloves.
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness. Corrected by discussing with the food worker when to properly wash his hands and food employee washed his hands before continuing to work.
- Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Tags missing from the molluscan shellfish containers. Tags removed from the containers for oysters and placed food establishments file.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. Corrected by discussing the proper procedure for maintaining shellstock identification.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee was observed handling the following ready-to-eat foods using their bare hands: observed food server plating lemon garnish on customer plate with his bare hands.
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. Corrected by discussing ways to prevent bare hand contact with ready-to-eat foods with the certified food manager.
- 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: observed raw ground beef stored on shelf above cooked lobster, green onions stored directly on top of raw shell eggs and a flat of raw shell eggs stored on top of a box of green onions in the walk-in coolers.
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. Corrected by relocating the raw shell eggs to bottom shelf below and away from ready-to-eat foods.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: observed raw ground beef stored on shelf above shrimp and scallops and raw chicken stored next to raw tuna in the walk-in cooler.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). Corrected by moving the ground beef and chicken to their designated shelves.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: caesar salad dressing, crabcakes, and uggie oysters in the 2-door undercounter refrigerator at the cookline.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on January 1, 2014 they shall be date marked with a "use by" date not exceeding January 7, 2014. Corrected by discussing how to properly date ready-to-eat foods with the certified food manager.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories (rest-rooms) used by food employees.
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notify them to wash their hands. Corrected by providing handwashing posters for food establishment.
- Critical: Separation of Toxics by Spacing or Partitioning (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. Two spray bottles of glass cleaner are stored between the espresso machine and coffee/coffee filters 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. Corrected by relocating the two bottles of glass cleaner.
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01/27/2014 | Risk Factor | |
- Thawing (corrected on site)
Observation: Improper methods used to thaw chicken breast in standing water in the wash sink. The chickwn breast was removed from the 3 compartment sink and placed under cold running water in the prep sink.
Correction: Thaw potentially hazardous foods by either methods. Under refrigeration that maintains food temperature at 41ºF or Completely submerged under running water at a temperature of 70ºF or below with sufficient water velocity
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the wash sink at the 3 compartment sinks piping are leaking.
Correction: A plumbing system shall be maintained in good repair.
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11/26/2013 | 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.
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.
- 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.
- Critical: Food Protection from Contamination / Separate Raw from RTE
Observation: Raw animal food stored over ready-to-eat food in the freezer unit. Raw meats are improperly stored above produce in the reach-in refrigerator.
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 (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: produce walk-in refrigerator. Foods were covered during the inspection.
Correction: Foods shall remain covered at all times.
- Critical: Food Contact with Equipment & Utensils That Are Cleaned & Sanitized or with Single-Service/Single-Use Articles
Observation: The following food item(s) were found stored in contact with soiled equipment or utensils: Foods were improperly stored in large hotel pans at the dish machine drain board. The drain board of the dish machine can not be used as a food prep or food storage area. Relocate foods to the preparation area immediately.
Correction: Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized or the food shall be in contact with only single-service items.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Knives and ice cream scoops are improperly stored 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. Onions and potatoes are improperly stored on the floor in the kitchen. Several cases of food were stored on the walk-in freezer floor.
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.
- 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: tartar sauce, aloi sauce, and lettuce. Foods were discarded during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- 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: written information was not available upon request. Correct immediately.
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".
- Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: the bread cooler, storage shelves, cooking equipment,and the ice machine.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Plumbing / Maintained in Good Repair
Observation: The kitchen hand sink hot water connetion is in poor repair. The hot water faucet is dripping.
Correction: A plumbing system shall be maintained in good repair.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed that inadequate lighting was provided in the food preparation areas. (kitchen dish washing area)
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
- 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 purse is improperly stored with onions 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.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. Evidence of mice in the upstairs dry storage area. Provide extermination in 5 days.
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.
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11/01/2013 | Routine | |
This visit was made to conduct a risk assessment. Please note the following items:
1) Ensure all hand sinks are properly labeled as such and that they are all stocked with hand soap and paper towels.
2) Shellstock tags must be maintained with the container of shellfish until the entire bag/box is emptied. At that time the tags must be dated with the last date sold/served and then kept in chronological order for at least 90 days.***
3) Foods being cold held using ice on the cook line must have sufficient levels of ice to keep products at proper temperatures.
***Note: Repeat violations may be issued civil penalties of $50-$100.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. Employee observed rinsing off gloves after changing tasks. (Corrected prior to any cross contamination)
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.
- Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site) (repeated violation)
Observation: Tags missing from the molluscan shellfish containers. (Tags were placed in the file instead of staying with oysters).
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. (Advised Chef to make a copy of tag to keep with container if they do not want to keep the original there).
- 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.
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
- 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: diced tomatoes/47F (Corrected).
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (More ice added around container).
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: pasta, soups, etc. (multiple items in WIC).
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink. (Missing at downstairs bar).
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Handwashing Signage at Handwashing Facilities Required
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. (Missing at bar downstairs).
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
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08/06/2013 | Risk Factor Assessment | |
This visit was made to conduct a risk assessment. Please note the following items:
1) No bare hand contact with ready-to-eat foods. Repeat violations will be issued NOV of $50-100.
2) Shell stock tags must be maintained with the shell stock until the bag is served/sold. Once the container is empty the tag must be dated with the last date sold and then kept in chronological order for 90 days.
3) Store foods based on cook temperatures. No raw food stored over ready-to-eat food. Repeat violations may be issued NOV of $50-100.
- Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Tags missing from the molluscan shellfish containers. (Tags removed from container and placed in file).
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.
- 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: bartenders handling garnishes (lemons) with their bare hands.
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) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw burgers stored above crawfish.
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.
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04/11/2013 | Risk Factor Assessment | |
This visit was made to conduct a risk assessment. Please note the following items:
1) Obtain your Northern Virginia Certified Food Managers Card and fax a copy to me within 10 business days.
2) Review employee health policy.
3) Store foods based on cook temperatures.
- 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.
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) (repeated violation)
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: PIC couldn't name all of the Big 5 illnesses and symptoms, nor tell when to restrict employees or allow them to return to work.
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: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. Dishwasher failed to wash hands when changing between dirty dishes and clean dishes. Employee failed to wash hands prior to engaging in food prep after leaving the area.
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw ground beef stored over fish in cooler.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- 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 food items in prep coolers and in WIC.
Correction: Foods shall remain covered at all times.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the prep area is blocked, preventing access by employees for easy handwashing. (sink is covered by cutting boards).
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
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12/12/2012 | Risk Factor Assessment | |
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