The purpose of today's visit is to conduct a routine inspection.
No violation noted during this evaluation. | 02/29/2016 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment inspection.
Note to manager:
-Provide HACCP plan for sous vide on or about 11/03/2015 to Fairfax County Health Department.
-Recommend to send a draft for the next menu update for review to the Fairfax County Health department.
- Critical: Cook-Chill & Sous Vide without Variance, Requires HACCP Plan
Observation: The following food is packaged using a sous vide process, but the food establishment has not implemented a HACCP plan: pork and chicken
Correction: Unless a HACCP plan is implemented to include the information listed in Section 3-502.12(D)(1)-(4), a variance from the Health Department to use the sous vide process will be required.
- 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: Oyster, tuna, salmon, ribeye, filet mignon, bison, scallop, pork chop
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. -Add the disclosure statement on the next menu update. CFM indicated the menu are in the process to be updated next month.
|
10/31/2015 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
- 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: oysters, beef, salmon, tuna, pork chops, lamb
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. Add the disclosure statement on the next menu update.
|
06/22/2015 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Correction: SEE VIOLATION DETAIL IN COMMENT SECTION
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: SEE VIOLATION DETAIL IN COMMENT SECTION
Correction:
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: SEE VIOLATION DETAILS IN COMMENT SECTION.
Correction:
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
Observation: SEE VIOLATION DETAILS IN COMMENT SECTION.
Correction:
- Molluscan Shellfish/ Original Container/Records
Observation: Molluscan shellfish (shellstock) removed from its original container and placed on display with no record keeping system in place to preserve the source identification.
Correction: Molluscan shellfish (oysters, clams, mussels) may not be removed from the container in which they are received other than immediately before sale or preparation for service. NOTE: Discussed with PIC. PIC advised tags, which were available, would be kept with applicable shellstock until depletion.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
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. NOTE: Discussed with PIC who had wiping cloths placed in bucket of sanitizer solution.
|
12/03/2014 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Dishmachine in kitchen turned thermolabel black. Chlorine sanitizer final rinse dishmachine #1/#2 at bar: 100/50 ppm. Quaternary ammonium sanitizer solution 3 vat sink: 400 ppm. The following good retail practices was discussed during the inspection: provide chlorine test strips. NOTE: Violation #6 occurred during time preparation for Open Road only was in process in the shared kitchen.
Additional Cold Holding Temperatures :
Corn salsa/cooked cubed chicken/shredded cooked chicken/sliced tomato/cooked sausage in pizza prep cooler DS: 40/41/41/34/41 degrees F.
Cooked rigatoni/raw chicken breast/cooked spaghetti/butter (individual serving)/cut watermelon/raw beef/sliced pepperoni/pizza sauce in walk-in cooler DS: 40/35/36/36/34/35/37/34 degrees F
Raw chicken wings/raw chicken breasts/raw marinated beef/liquid egg product/shell egg/ buttermilk/monteray jack block/shredded cheddar in walk-in cooler US:34/36/34/36/37/34/36/34 degrees F
Sausage links/liquid egg product/shell eggs/ gallon whole milk/heavy whipping cream/half and half/whole milk 64 oz/ raw beef NY strip/raw beef ribeye in walk-in cooler with walk-in freezer US: 35/34/34/35/34/34/36/34/33 degrees F
Cooked anchovies/parmesan block in walk-in cooler with sliding door US: 39/30 degrees F.
Shell eggs in 4 dr UC cooler bar: 37 degrees F
Heavy whipping cream/half and half in 2 dr UC cooler wait station: 34/33 degrees F.
s
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed employee donning gloves after handling unwashed produce and prior to starting food prearation activities.
Correction: ALL food employees shall wash 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 of foodborne illness. NOTE: Discussed with PIC who explained proper procedure to employee.
- 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: cooked peppers in metal container placed another metal container with raw fish on ice in downstairs walk-in cooler.
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. PIC corrected storage order.
- 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: cooked sausage/sliced tomatoes in 2 drawer 1 dr prep cooler #1 cookline (51/50 degrees 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. NOTE: Both food items had been "double panned." PIC replaced both products with food at required temperature in single pans. Removed food determined to be out of temperature less than 2 hours and was placed in a cooler.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Paper hand towels at bar covered by other products so not readily accessible.
Correction: PIC removed other products so that paper handtowels were readily accessible.
|
06/16/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Facility not open at the time of inspection. Workforce DC Glasswasher chlorine sanitizer concentration final rinse left (inital,final)/right: 0,100/75 ppm. NOTE: All food preparation conducted in main kitchen (Italian Market) which is under a separate food service facility permit.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine (left) was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: New container of chlorine sanitizer immediately installed and produced a chlorine sanitizer final rinse concentration of 100 ppm.
|
11/05/2013 | Routine | |
| No violation noted during this evaluation. | 08/26/2013 | Other | |
This visit was conducted to do a Pre opening inspection.
Approval is hereby granted for the issuance of a Health Department permit. This inspection report shall serve as your permit until the official permit is obtained. A routine inspection will be conducted in approximately 30 days. No equipment additions/changes/replacement are allowed without Health Department approval.
No violation noted during this evaluation. | 08/08/2013 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Trio, 8100 Lee Highway, Falls Church, VA 22042 »