The purpose of today's visit was to conduct a risk factor assessment inspection. CFM agreed to obtain and re-install the data logger for the Walkin Cooler by the end of November 2015. Once the Data logger is re-installed, please fax or email seven calendar days of records. In the meantime it is recommended that the Walkin Cooler thermometer be visually examined several times a day. EHS provided CFM with and discussed handouts on the following topics: date marking, glove usage and shellstock tag requirements.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Food employees were observed eating in an area other than designated break area while preparing/handling food.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat, drink, or use tobacco in the kitchen areas especially while preparing food for customers. DISCUSSED WITH CFM.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site)
Observation: The date when the last shellstock (oysters) 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. DISCUSSED WITH CFM
- Critical: Cook-Chill & Sous Vide without Variance, Requires HACCP Plan
Observation: A HACCP plan has been implemented by the food establishment for the use of a sous vide process, but the plan does not include the following information:------------sous vide and cook chill menu items are not being held in a refrigeration unit that is equipped with an electronic monitoring system.
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 cook-chill process will be required.PER CFM THE PREVIOUS DATA LOGGERS HAVE BEEN MISPLACED. CFM AGREED TO OBTAIN AND RE-INSTALL A NEW DATA LOGGER BYTHE END OF NOVEMBER 2015.
- Critical: Consumer Advisory, Disclosure Provided (corrected on site) (repeated violation)
Observation: The raw and/or undercooked foods are provided on the lunch and dinner menu without a disclosure statement. Observed raw and/or undercooked asterisked to a reminder statement only.
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 asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.MENU WAS RECENTLY CHANGED AND PER CFM DISCLOSURE STATEMENT WAS ACCIDENTALLY LEFT OFF. CFM UPDATED ALL MENUS DURING TODAY'S INSPECTION.
|
10/28/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. EHS discussed with CFM and provided handouts/information on the following topics: sample menu with a complete consumer advisory, consumer advisory info sheet and reduced oxygen packaging code print out of 3-502.11, 3-502.12 and public health reasons from Annex 3. Please submit no later than Friday, May 15, 2015 a proposed HAACP Plan and Variance as discussed during inspection or please discontinue practice. A follow-up inspection will be conducted in two weeks if a HAACP and/or variance has not been submitted OR a follow-up inspection will be conducted after the HAACP plan and variance is approved to verify that facility is following the approved plan. Please fax or email no later than Friday, May 15, 2015 an updated menu with a complete consumer advisory disclosure and reminder statement.
- Hair Restraint Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair (beard) restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates Last Sold or Served (corrected on site)
Observation: The tags for the molluscan shellfish (oysters) are not being retained for 90 days. Oysters are received at least weekly and the most recent date on a tag observed was from December 2014.
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 for 90 calendar days from the date when the last shellstock from the container is sold or served using one of the following methods: 1) an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when the last shellstock from a container are sold or served, 2) preserving source identification by using a record keeping system, and 3) ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer. DISCUSSED WITH MANAGER. MANAGER SHARED TAGS WERE ACCIDENTALLY THROWN AWAY. TAGS WERE OBSERVED ON CURRENT SUPPLY OF OYSTERS IN WALKIN COOLER.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) in the Continental 1DR / 2 drawers cooler center were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Greek yogurt at 64F,
2) Cooked orzo at 54F,
3) Sharp cheddar cheese at 67F.
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. ALL ITEMS DISCARDED. UNIT WAS PREVIOUSLY ACCIDENTALLY UNPLUGGED. UNIT WAS OBSERVED AT BELOW 41F.
- Critical: Variance Requirement for Specialized Processing Methods
Observation: The person in charge described a method of packaging the following food using Reduced Oxygen Packaging requiring a variance from the Health Department:---------facility is currently cooking potentially hazardous foods, cooling down to 41F, then vacuum packaging and retaining more than 48 hours.
Correction: A food establishment shall obtain a variance from the Regulatory Authority as specified in 8-103.10 and under 8-103.11 before: 1) smoking food as a method of food preservation rather than as a method for flavor enhancement, 2) curing food, 3) using food additives or adding components such as vinegar, 4) packaging food using a Reduced Oxygen Packaging method not exempted from requiring a variance, 5) operating a molluscan shellfish life-support system display tank used to store and display shellfish that are offered for human consumption, 6) custom processing animals that are for personal use as food and not for sale or service in a food establishment, 7) preparing food by another method that is determined by the Regulatory Authority to require a variance, or 8) sprouting seeds or beans. EHS DISCUSSED WITH CFM THAT A VARIANCE NEEDS TO BE SUBMITTED WITHIN TEN CALENDAR DAYS OR PRACTICE DISCONTINUED.
- Critical: ROP / Criteria for HACCP Plan
Observation: The establishment does not have an approved HACCP plan for the following foods that are packaged using the Reduced Oxygen Packaging (ROP) process and maintained in refrigerator more than 48 hours:
1) Raw meats & fish,
2) Commercially cured meats.
Correction: A food establishment that packages potentially hazardous foods (time/temperature control for safe food) using a Reduced Oxygen Packaging method shall have a HACCP plan that contains the information specified under 8-201.14(D) and that: 1) identifies the food to be packaged, 2) requires that the packaged food shall be maintained at 41°F or less, has a water activity of 0.91 or less, a pH of 4.6 or less, is a meat or poultry product that is cured at a food processing plant, is received in an intact package, or is a food with a high level of competing organisms, 3) describes how the package shall be prominently and conspicuously labeled on the principal display panel in bold type on a contrasting background with instructions to maintain the food at 41°F or below and discard the food if within 14 calendar days of its packaging, 4) limits the refrigerated shelf life to no more than 14 calendar days from packaging to consumption or the original manufacturer's "sell by" or "use by" date whichever occurs first, 5) includes operational procedures that prohibit contacting food with bare hands, identifies a designated work area and the method by which physical barriers or methods of separation minimizes cross contamination, access to the processing equipment is limited to responsible trained personnel, and cleaning and sanitizing procedures for equipment/utensils is monitored, and 6) describes the training program that ensures that the individual responsible for the ROP operation understands the concepts required for a safe operation, understands the equipment and facilities, and procedures specified in this section. EHS DISCUSSED WITH CFM THAT A HAACP PLAN NEEDS TO BE SUBMITTED WITHIN TEN CALENDAR DAYS OR PRACTICE DISCONTINUED.
- Critical: ROP of Fish / Fish Must Remain Frozen (corrected on site)
Observation: The following fresh, not frozen, fish are packaged using the Reduced Oxygen Packaging (ROP) method:-----cured raw salmon and raw octopus.
Correction: A food establishment may not package fresh fish (raw, unfrozen) using a ROP method. BOTH ITEMS DISCARDED. PLEASE DO NOT ROP ANY FISH (EVEN FROZEN SOLID) UNTIL A HAACP PLAN HAS BEEN APPROVED BY HEALTH DEPARTMENT.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu without proper disclosure (items are not asteriked nor is there a disclosure statement):
1) Both salmon menu items,
2) Raw oysters,
3) Beef Bresaola,
4) Burgers,
5) Lamb loin,
6) Filet mignon & Sirlon
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 (front):
1) Continental 6 drawers cooler,
2) Continental 1DR / 2 drawers cooler center.
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.
- Outer Openings, Protected / Screen Requirements (repeated violation)
Observation: Back door is kept open for ventilation and opening is not protected by a screen or other effective means.
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
|
05/05/2015 | Routine | |
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the refrigerators and freezers on the cookline are torn.
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. repair the tor rubber gaskets or replace them.
- Refuse Container with Cover/ Women's & Unisex Toilet Room (repeated violation)
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
|
12/03/2014 | Follow-up | |
- Sanitizer Test Kit Required
Correction:
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the refrigerators and freezers on the cookline are torn.
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. repair the tor rubber gaskets or replace them.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions
Observation: When tested, the quaternary ammonium compound-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 3-compartment sink with a concentration of zero ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. Manually add the sanitizer in the water until the mechanical dispenser is fixed.
- Sanitizing Solution Test Kit Accurate & Used
Observation: The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
Correction: The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
- Warewash Equipment / Cleaning Frequency
Observation: The outer surfaces of the mechanical warewashing machine are soiled with food debris, that may decrease the effectiveness of the unit.
Correction: A warewashing machine, shall be cleaned frequently to prevent debris accumulation and unsanitary conditions that may attract pests to ensure that the equipment performs its intended function properly
- Certified Food Manager/Certificate Process (corrected on site) (repeated violation)
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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the ware washing machine room was being used for storage. A bottle of cleaning chemical was noted stored in this sink.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the 3-compartment sink and the piping under the hand washing sink located in the ware washing machine room are leaking.
Correction: A plumbing system shall be maintained in good repair. Repair the leaks or replace the leaky pipes at both sinks to prevent moisture in this area. Moisture attract pests.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
Observation: Outside refuse container was uncovered. The dumpster was found opened.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the base of the back door entry to the kitchen level, near the dumpster storage.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents. Install a weather striping at the base of this door and all other outer doors to the kitchen.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at ware washing machine room handwashing sink. Paper towels were also not readily available from the paper towel dispenser, at the cookline hand washing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Ensure that the electronic paper towel dispensers are operating properly.
- Physical Facilities Good Repair
Observation: Observed that the ceiling inside the ware washing machine room was observed peeling and also have mold build-up.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Remove the mold and also check the vent above the machine for proper operation.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents and pests.
Correction: Insects, rodents and pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of insects, rodents and pests on the premises.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of cockroaches.
Correction: Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of cockroaches on the premises.
- Critical: Controlling Pests / Methods to Use When Pests Are Found (repeated violation)
Observation: Effective methods are not being used to cockroaches. Live and dead roaches were seen on equipment on the cookline, ware washing machine room, and dry storage areas.
Correction: Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. If cockroaches are found on the premises effective methods shall be used to control their presence. Maintain the facility in clean condition at all times may eliminate roaches and other insects from the premises.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist for frueit flies.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist for cockroaches.
Correction: Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of cockroaches on the premises.
- Maintenance Tools Stored in Orderly Manner
Observation: Maintenance tools are not being stored in an orderly manner.Brooms, floor brushes, and mops were not stored neatly in the ware washing machine room.
Correction: Store all maintenance tools in an organized manner to prevent harborage and breeding conditions for rodents and insects.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floors under equipment on the cookline and under equipment located throughout the storage areas are in need of cleaning. Debris accumulations were observed in these areas.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Debris build-up may attract pests such as roaches and fruit flies.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. An unmarked pray bottle containing a cleaning chemical solution was observed not labeled properly to identify contents.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
- 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.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
- Critical: Restricted Use Pesticides, 40 CFR Criteria
Observation: Restricted use pesticides do not meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides. Insecticide intended for household use was noted in the kitchen.
Correction: Restricted use pesticides that do not meet the requirements of 40 CFR 152 may be toxic, which may result in the contamination of food. These pesticides shall not be used. Remove the insecticide from the premises.
|
11/20/2014 | Routine | |
| No violation noted during this evaluation. | 07/29/2014 | Training | |
- Hair Restraint Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: The ice in the ice machine was found uncovered during non-use period, subject the ice to contamination. a vegetable stock container was also found uncovered in the walk-in refrigerator.
Correction: Foods including ice shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Two ice scoop were found placed directly on the top of the ice machine behind the bar.
Correction: During pauses in dispensing,the ice scoop should be placed on the scoop dispenser, on the ice with the handle up, or on a cleaned and sanitized container.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: octopus = 44-F, burger patty = 44-F, bacon = 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. (removed double pans)
- Cutting Boards / Resurface / Discard
Observation: The cutting boards on the shelves near the warewashing area 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. Replace the cutting boards if they can no longer be resurfaced..
- Utensils in Good Repair / Discard
Observation: The following utensil was observed in a state of repair and condition preventing effective maintenance and cleaning/sanitization: spatulas
Correction: Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded.
- Food-Contact Surface in Contact with Non-PHF(TCS) Cleaned Any Time after Contamination (corrected on site)
Observation: Surfaces of the can openr blade were observed soiled with accumulations of grime and debris.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) shall be cleaned at any time when contamination may have occurred.
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours
Observation: The ceiling inside the cavity of the microwave oven is observed soiled.
Correction: The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Critical: 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.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the 3-compartment sink are leaking. Water pooled inside a reach-in refrigerator on the cookline and at the bar. The water is not draining in these units.
Correction: A plumbing system shall be maintained in good repair.
- 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 some of the 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.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Fruit flies noted around floor drains in the kitchen and at the bar. Effective methods are not being used to control pests.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence. Maintain the floor drains in clean condition at all times.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floors under equipment onh the cookline and floor drains in the kit5chen and at the bar are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
|
10/16/2013 | Routine | |
The purpose of today's visit was to conduct a complaint inspection. CFM confirmed that while they have had issues with pests in the past two months, they have been receiving treatment every two weeks. No pest activity noted today.
Last pest control treatment 2/8/13.
Complaint not confirmed.
Please contact me if you have any questions. Thank you.
No violation noted during this evaluation. | 02/12/2013 | Complaint | |
Restaurant representatives - add corrected or new information about Trummer's On Main, 7134 Main St, Clifton, VA 20124 »