All violations corrected, all food temps are good, All prepared RTE food is date labeled, Facility using time as a public health control correctly
No violation noted during this evaluation. | 03/04/2016 | Follow-up | |
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site) (repeated violation)
Observation: Tags missing from the mussels and clam containers.
Correction: Ensure the tags remain attached to the shellstock container in which they were received until the container is empty. pic voluntarily discarded the clams and mussels that did not have a tag
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Rice hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: foods in the walk in cooler cold holding at improper temperatures. due to the cooler being set at 42 degrees
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. said Cooler was adjusted to 38 degrees
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods. Facility is leaving pupusa mixtures out in Room temperature during lunch hours but there are no written procedures for the use of time as a public health control
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Equipment - Good Repair and Proper Adjustment
Observation: multiple equipmen observed in a state of disrepair and damaged. (interior of the coolers on the line, freezer door does not shut properly causing the freezer fan to freeze over)
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: facility in need of a deep cleaning (under prep tables, cooler shelves, and equipment shelves)
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Indoor Areas - Surface Characteristics
Observation: The indoor ceiling material located at kitchen does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Correction: Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Physical Facilities in Good Repair
Observation: Multiple cracked tiles in kitchenm, and floor of walk in beverage cooler in disrepair is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/23/2016 | Routine | |
Be sure to revise the menus to include asterisks on all menu items that are served raw or undercooked (shrimp ceviche and steaks). Correct by 12/16/2015.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Several foods in top of the prep cooler were at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Pupusa mixtures for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
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10/30/2015 | Other | |
Clam shell tags: Chester River Clam Co Inc, Centreville, MD cert # MD-407-SS
Chlorine concentration in dish machine measured at 100 ppm.
Saval Food Service in Eldridge, MD supplies chicken, beef, and tilapia
JJ McDonnell, Jessup, MD supplies clams, mussels, squid, bass, lobster, oysters, shrimp, and crabs
Spectrum Foods, Landover, MD supplies beef, pork, and beef tongue.
- Critical: Hands - When to Wash* (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 which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: Tags missing from the clams that were removed from their original bag and placed in different containers inside the walk-in freezer.
Correction: Ensure the tags remain attached to the shellstock container in which they were received until the container is empty.
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: The tags for the shellfish are not available or are discarded immediately after the container is empty.
Correction: Maintain the identity of the source of shellstock that are sold or served by retaining the shellstock tags or labels for 90 calendar days from the date the container is emptied.
- Gloves - Use Limitation (corrected on site)
Observation: Soiled single-use gloves still in use: observed employee taste shrimp ceviche on his glove and then use the same glove to plate the dish to be served.
Correction: Discard gloves once soiled.
- Thawing (corrected on site)
Observation: Improper methods used to thaw calamari.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Rice, chicken and beef were at improper temperatures.
Correction: Discard the foods and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Diced tomatoes, guacomole and shredded cheese in top of the prep cooler were at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control*
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods: pupusa mixtures with beef and cheese.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted. Correct today.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked shrimp ceviche and steak are provided on the menus without proper disclosure.
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. Correct by 16-Dec-2015.
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10/16/2015 | Routine | |
Refrigeration is working.
Floor to wall juncture in the bar area is sealed.
There are covered trash cans in the bathroom.
Adjust the temperature in the women's hand sink to at least 100 degrees F. Correct prior to opening.
Must cover open wires by the hand sink in the bar and insure the wall is smooth and easily cleanable. Correct prior to opening.
Approved for opening contingent on correction of above items prior to opening.
No violation noted during this evaluation. | 11/22/2013 | Pre-Opening | |
Refrigeration is not plugged in or installed.
Floor to wall juncture in bar area needs to be sealed.
Water at hand sinks is not running. Must confirm hand sinks have water of at least 100 degrees F.
There are no covered receptacles in the ladies room.
Call for a reinspection once all above items have been addressed.
No violation noted during this evaluation. | 11/21/2013 | Pre-Opening | |
The purpose of this inspection was to determine if the facility needed to remain closed after the fire that took place early this morning. The owners and staff were in the process of cleaning and sanitizing all the food contact surfaces in the kitchen. Foods and single-service items that were wet from the sprinklers that went off were discarded. Walls and floors need to be cleaned. Ceiling tiles over where fire occurred need to be replaced. Received a call at 12:30 pm that the sprinkler system had been repaired and ceiling tiles had been replaced. Owner also stated that they had finished cleaning and sanitizing all food contact surfaces.
Approved to reopen.
No violation noted during this evaluation. | 07/08/2013 | Other | |
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