- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: feta cheese on ice 47F on top. Romesco 45F, Tiramisu 47F, tepanade 44F--2DR UC refg (R) near 3vat sink. Cooked beet 44F, pork belly 44F, grits 47F, duck 47F--2DR UC refg near wall. squash soup 44F, beef 45F--2DR UC newr handsink. Half & Half 46F, whole milk 46F--wine refg @bar
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Note: Discarded milk and half & half. Adjusted thermostat for all refrigerators. Per the owner the refrigerators were under 41F in the morning.
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11/12/2015 | Risk Factor | |
- Jewelry Prohibition
Observation: Employees observed wearing jewelry on their arms (bracelet) while preparing food.
Correction: Food employees shall limit their jewelry to a plain wedding ring while preparing food. Food employees may not wear bracelets, watches, etc. because they can inhibit proper hand washing.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
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.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site) (repeated violation)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label. Note: Observed that they note receiving date. Discussed in detail about writing the date last sold and count 90 days from that date.
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 and marking the tag or label with the date when the last shellstock from the container is sold or served.
- Critical: Food Protection from Contamination / Using Clean Equipment & Utensils (corrected on site)
Observation: The following visibly soiled or improperly cleaned equipment or utensils were observed being used during food preparation: Observed employee opened package of raw burgers on white cutting board at cookline, which is used for ready to eat items like bread, deli meat cooked meat etc.
Correction: Foods shall be prepared using only cleaned and sanitized equipment and utensils to prevent contamination to the foods being prepared. Remove cutting board for washing.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: half & half 44F, butter 46F--True 2DR upright refg. Goat cheese 46F, cooked potabello --47F --on ice at cookline.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. Note rearranged the upright refrigerator for better air circulation. Observed that the fan was blocked with lots of food on top shelf. Note: Put all PHFs on ice inside the prep refrigerator. Discussed about either covering entire container with ice or holding those items in Silver King table top refg.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu without proper disclosure: No asterisk (*) next to salmon and Tiramisu (raw shell eggs used for tiramisu.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Temp Meas Devices for Ambient Air Location
Observation: The temperature measuring device in the following mechanically refrigerated unit was not properly located in the warmest part of the unit: prep refrigerators
Correction: In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QUATERNARY AMMONIA (tablets) test kit.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the quaternary ammonia solution was measured at more than 200 ppm in bucket at bar and chlorine solution too high more than 200 ppm at the dish machine at bar. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of quaternary ammonia solution at 200 ppm and Chlorine solution at 50-200 ppm. Verify concentration using the appropriate test kit. Note: Add water in bucket and call technician to adjust dish machine sanitizer.
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06/18/2015 | Routine | |
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (corrected on site)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: UNPASTUARIZED GOATS MILK.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. MGR. PLACED ASTERICKS ON MENUES AND WILL EMAIL CHANGED COPY.
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12/11/2014 | Risk Factor | |
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility is blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. CORRECTED.ORAL & WRITTEN INFO. PROVIDED.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink being used cleaning utensils.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. ORAL & WRITTEN INFO. PROVIDED.
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06/25/2014 | Routine | |
The purpose of this visit is to conduct a routine inspection.
Provide copies of the parasite destruction letter within 10 days.
Dishmachine @ bar: chemical sanitizer
Dishmachine in kitchen: chemical sanitizer
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (repeated violation)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
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 and marking the tag or label with the date when the last shellstock from the container is sold or served.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3). SALMON
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: Wood shelving observed in the dry storage room.
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.
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12/19/2013 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
Provide an updated copy of the parasite destruction letter from the vendor and fax to 703-385-9568 in 10 days.
Provided hand washing signs to be placed in the restrooms.
Dish machine in kitchen thermo label turned black on third run.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site) (repeated violation)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: BREAD BUN FOR SANDWICH, BREAD
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. EMPLOYEE DISCARDED BREAD.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. PROVIDED HAND WASHING SIGNS TO MANAGER.
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06/17/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about The Wine House, 3950 University Dr. #212, Fairfax, VA 22030 »