The purpose of today's visit was to conduct a risk factor assessment inspection. It is recommended that shrimp and tilapia in ceviche be cooked well done to 145F for 15 seconds until written confirmation is received from suppliers that items have been frozen to ensure parasite destruction. Within four calendar days (by Friday, November 13, 2015) written confirmation regarding parasite destruction needs to be faxed/emailed to EHS. All menus need to be updated with a complete consumer advisory within 30 calendar days (no later than Friday, December 4, 2015). The menus can be corrected by hand and do not have to necessarily be re-printed. Please take pictures of all the menus once they have been updated and email to EHS. A follow-up inspection may be conducted if either of the above items is not received by the requested deadline. EHS provided CFM with the following handouts: cooling log/sign/methods in English & Spanish, parasite destruction letter requirements. It is highly recommended that cooling temperatures be logged to verify that all cooked menu items are cooled to the correct time and temperature requirements.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Tags missing from the molluscan shellfish (clam) containers in two locations.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. CFM LOCATED THE TAG AND ATTACHED TO CONTAINERS.
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction
Observation: The following fish offered for service or sale in the ready-to-eat form did not have written confirmation that they were frozen to ensure parasite destruction:------------- raw shrimp in ceviche, raw tilapia in ceviche.
Correction: 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. IT IS RECOMMENDED THAT ALL OF THE ABOVE ITEMS BE COOKED WELL DONE TO 145F FOR 15 SECONDS UNTIL WRITTEN CONFIRMATION IS OBTAINED FROM SUPPLIERS.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous food(s) in the Main Walkin Cooler are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours:-------Cooked tomato sauce at 57F and cooked meat sauce at 64F, both after cooling over 12 hours.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. DISCARDED.
- Critical: 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:
1) Tartara di tonno e Salmon: containing raw wild tuna and salmon on lunch, dinner and carryout menus,
2) Pane Tostato containing two eggs fried sunny side up on lunch and carryout menu
3) Breakfast pizza containing two eggs fried sunny side up on lunch and carryout menus,
4) Raw oysters, raw clams and seafood ceviche (raw shrimp & raw tilapia) on raw bar paper menu and menu board
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.
- 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.
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11/09/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. Observed facility clean and organized. EHS observed the following good active managerial practices during today's inspection: good date marking, food storage in coolers, organized dated shellfish tags and unit thermometers in front of each cooler. EHS discussed with CFM proper glove usage and proper in-use utensil storage.
No violation noted during this evaluation. | 04/02/2015 | Routine | |
- 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: heavy cream =57-F, cut chicken= 46-F, spaghetti =44-F.
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.( heavy cream discarded, chicken relocated and spaghetti amount in container reduced).
- 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) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
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09/19/2014 | Risk Factor | |
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Bags of flour were observed placed in a tray that was stored directly on the 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.(flour bags elevated on shelves).
- Temp Meas Devices for Ambient Air Location
Observation: The temperature measuring device in some of the mechanically refrigerated units were not properly located in the warmest /front parts of the units:
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.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: Thermometers were missing in some of the refrigerators
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the pantry station being used for washing small utensils.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Maintenance Tool Storage Cannot Contaminate (corrected on site)
Observation: Maintenance tools are not being stored in a way that prevents the contamination of food, equipment, utensils, linens, and single-service items.
Correction: Store all maintenance tools in a manner that prevents contamination of food and food-contact surfaces. Store brooms, dust pans, and brushes away from food equipment including hand washing sinks. (tools relocated)
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor under stationary equipment at the patio bar is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Clean the floors more frequently.
- 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.cleaners were noted among food supplies at different stations.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.( cleaners relocated)
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05/22/2014 | Routine | |
NOTES:
* The purpose of today's visit was to conduct a routine inspection.
* All non-critical violations must be corrected within 90 days and no later than the time of the next inspection.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label. Tags are being saved chronologically but not being documented with date of last sale.
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. Corrected at time of inspection.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: Sliced lemons
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. Corrected at time of inspection.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour:Tomato Soup cooling for greater than 6 hours in the WIC observed at 49°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Tomato discarded at the time of inspection by food employee.
- 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 BLEACH test kit. Discussed with CFM.
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12/30/2013 | Routine | |
PREOPERATIONAL FINAL INSPECTION AFTER CHANGE OF OWNER AND RENOVATIONS
*Equipment listing continued:
1. Walk-in refriegerator: 38 F degrees.
2. 3D refrigerator at Pizzaria Station: 35 F degrees.
3. Display refrigerator at Pizzaria Station: 40 F degrees.
4. Outdoor Bar refrigerator: 33 F degrees.
INSPECTION:
*A new Outdoor Bar has been installed at the open air terrace. The Outdoor Bar Equipment are as follows:
-Ice Bin
-Back Bar Refrigerator
-Mug Foster
-Hand washing Sink
-Outdoor Tap with removable covers
The Outdoor Bar Structure is completely enclosed as follows:
-Washable walls
-Washable ceiling/roof
-Washable floor
-Bar Shatter (stainless steel)
-Lockable door
Also, regarding the Outdoor Bar:
1.Glassware shall be washed and sanitized in the main kitchen
2. Glassware shall be delivered to the Outdoor Bar in covered glass carts, and the glassware shall remain in the covered cartd until used.
3. There shall be no food preparation at the Outdoor Bar, and this will include the beverage garnishes.
4. Ice bin will remain covered at all times.
5. The ice bin shall be drained and cleaned thoroughly prior to opening each day.
*Approval for a Health Department Permit is hereby granted. This inspection Report shall serve as your Permit until Official Permit is delivered to you. No equipment changes/replacements/additions are allowed without approval by Health Department.
No violation noted during this evaluation. | 10/10/2013 | Pre-Opening | |
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