- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction
Observation: The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction:
Correction: Within 10 days email a copy of the letter to my attention at the email address listed on my business card. Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours.
- Storage of Clean Equipment, Utensils & Linens to Protect from Contamination
Observation: Observed that clean salad dressing containers stacked above the dishmachine were underneath a an electric bug trap and the trap catch was slightly open at the bottom which may allow an insect to fall into the salad dressing container.
Correction: Manager stated that they will relocate the bug trap to a different location where food or utensils will not be subject to contamination. Relocate the bug trapStore clean equipment, utensils, and linens in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor.
|
03/11/2016 | Routine | |
The purpose of this visit is to conduct a risk factor assessment. Employee health policy in place. Observed employees wash their hands during inspection. Thank you.
Notes to remember:
1. 3-501.15 Cooling methods: Five (5) pans of fried chicken wings cooling for 5 hours to 53f-54f were cooling uncovered in a 1 door upright refrigerator. The ambient air of the refrigerator was 45f due to the large volume of cooling hot foods such as chicken wings. Ambient air of this unit lowered to 41f after the chicken wings were removed. CORRECTIVE ACTION: The manager relocated the fried wings to the walk in freezer to continue cooling. Monitor the chicken wings to ensure that they reach 41f in the remaining 30 minutes to 1 hour. Remember to monitor cooling foods, such as chicken wings and to place in refrigeration units which have enough space to maintain the inside air at 41f or below. Place these chicken wings directly across from the fan in the walk in freezer.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: Several bags of nacho cheese shredded cheese, and bleu cheeses in the walk in refrigerator.
Correction: Manager properly dated the above cheeses. Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: Feta cheeses held for 8 days in the walk in refrigerator according to the dated mark, in the walk in refrigerator.
Correction: Feta cheeses discarded. Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action.
|
09/16/2015 | Risk Factor | |
Today’s inspection was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment. Employee health policy in place. Sanitizer dispensed from three vat sink measured 200ppm. Facility has test kit. From last routine inspection: Manager confirmed that no food prep is conducted in the dry storage closet. Observed several employees washing hands during today's visit. Thank you.
Dishmachine: CMA L-1x16 Chlorine. 100ppm chlorine-facility has test kit.
Update the consumer advisory as discussed during today's visit and fax or email a picture of the updated consumer advisory from a page in the menu for hamburgers, and eggs.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- Critical: Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: Eggs, hamburgers
Correction: Within 30 days, update all menus with the disclosure statement for hamburgers and eggs. Fax or email a copy of the updated menu to my attention at the health department. 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.
- Floor , Wall & Ceiling / Design
Observation: The ceiling tile located in dry storage area is absorbent and not easily cleaned.
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.
|
04/06/2015 | Routine | |
Today’s inspection was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
Dishmachine: CMA L-1x16 Chlorine.
**Please do not perform food prepping in dry storage.
**Train employees on how to connect chemical tubes to dishmachine.
**Cool food to 41F and below before placing food on prep top.
**Do not use quat from cleaning/service closet until it is dispensing correctly. Confirmed 3-vat quat is working properly.
*Please avoid repeated violations.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: 3 dented cans.
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. Cans were pulled out.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: jack cheese (44F) in 2dr drawer cooler under grill, sliced tomato (45F) on prep top of 2dr prep cooler - left.
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. Since coolers are both at 35F, manager was reminded to keep prep top and drawers tightly closed to keep food cold holding properly.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit are damaged: 2drawers cooler under grill
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the dishmachine with a concentration of 0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. Chemical tubing was connected incorrectly, detergent line and sanitizer chemical line was swapped and observed chlorine santizing at 100ppm.
- Cutting Boards / Resurface / Discard (repeated violation)
Observation: The cutting board(s) along the prep cooler and individual cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: Plastic containers were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
- Critical: Handwashing Sink / Location and Placement / Food Area (corrected on site)
Observation: There is no handwashing sink at dry storage, preventing routine handwashing by food workers. Observed employee prepping food in dry storage where there is no handsink or prep sink.
Correction: A handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing areas. Manager will stop performing food prep in dry storage.
- Floor / Wall / Ceiling / Cleanability
Observation: Ceiling in dry storage and clean equipment storage is absorbent.
Correction: Dry storage ceilings need to be nonabsorbent, smooth and easily cleanable.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the clean equipment storage next to meeting room are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
|
04/07/2014 | Routine | |
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu: disclosure missing in consumer advisory. Please include "*Are served raw or undercooked." before advisory.
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.
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QUATERNARY AMMONIA test kit.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the prep table are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Physical Facilities Good Repair
Observation: Observed that following are in need of repair: handles for 1dr reach-in freezer and 2dr server prep cooler.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
|
04/01/2013 | Routine | |
Restaurant representatives - add corrected or new information about Topgolf Kingstowne, 6625 S Van Dorn Street, Alexandria, VA 22315 »