This visit was made to conduct a routine inspection. The following items need long term correction:
The establishment shall be under the control of someone holding a valid Northern Virginia Certified Food Protection Manager card at all operating times. Card is to be obtained from ORS Interactive within 10 business days. Fax a copy of the card to 703-746-4919.
- Critical: Certified Food Manager: Presence Required
Observation: No FPM was on duty at the time of the inspection.
Correction: The Person in Charge (PIC) shall have a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia CFM card.
- Critical: Employee Beverage Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. The employee's beverage was removed during the inspection.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. (walk-in refrigerator and freezer)
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.
- Equipment / Non Food / Design / Easy Clean
Observation: Milk crate(s) found used for the following purpose(s): as shelving in the dry storage area and in the walk-in coolers.
Correction: Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the bar handwashing sink. Paper towels were provided during the inspection.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Critical: First Aid Supplies / Location (corrected on site)
Observation: First Aid Supplies are not being stored in a kit or container. The burn cream and hydrogen peroxide were stored above single service items. The burn cream and hydrogen peroxide were stored in the first aid kit during the inspection.
Correction: Store all first aid supplies in a kit or container that is located to preclude the accidental contamination of food, food equipment, and other food contact surfaces.
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03/30/2016 | Routine | |
This visit was made to conduct a routine food safety evaluation.
Train employees on proper shellfish tag retention and dating prepared items.
*repeat violations are subject to civil penalty*
- Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates of Harvest
Observation: The tags for the molluscan shellfish are not being retained for 90 days. (Tags are not labeled with the date the last one was used and kept in chronological order for 90 days).
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 dates of harvest 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, or dates during which the shellstock 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.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site) (repeated violation)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: soups, sauces, cooked meats and vegetables in the walk-in.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 1/1/15 they shall be date marked with a "use by" date not exceeding 1/8/15.
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08/14/2015 | Routine | |
This visit was made to conduct a routine food safety evaluation.
*Repeat violations are subject to civil penalty*
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: Pasta in 3 door prep top in covered container.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods. (pasta was put on ice.)
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site) (repeated violation)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: soups and sauces.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 1/1/15 they shall be date marked with a "use by" date not exceeding 1/8/15. (PIC provided date)
- Wood, Use Limitation (corrected on site)
Observation: Wood or wood wicker is used in contact with food. (Wood cutting board used to cut raw kitchen)
Correction: Wood and wood wicker may not be used as a food-contact surface unless the wood is hard maple or close-grained and used for cutting boards, cutting blocks, bakers' tables, and utensils such as rolling pins, doughnut dowels, salad bowls, and chopsticks. (PIC agreed to get another cutting board that is plastic or hard maple).
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04/30/2015 | Routine | |
This visit was made to conduct a routine food safety evaluation.
3 door prep top is not functioning to keep TCS foods cold during lunch service. Service unit if needed. Also, see reference sheets given for how to keep cold foods cold. Ice may be used to keep foods cold through service.
*repeat violations are subject to civil penalty*
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: Items in 3 door prep top including sliced tom, diced tom, raw bacon, raw chicken, raw fish, and cooked pasta.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (Items will be used or disacrded within 4 hours. See "keep cold food cold" reference provided for tips. Service unit if necessary)
- 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: Filet kebobs on in house and take home menus)
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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the kitchen is being used as a dump station.
Correction: A handwashing sink may not be used for purposes other than hand washing.
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12/19/2014 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation.
Great continuous improvement of risk factor violations. Continue to enforce proper hand washing and glove use.
A food safety information pack binder was given during this visit and discussed
*Repeat violations are subject to civil penalty*
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: sliced tomatoes on prep top at 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. (toms will be used or discarded within 4 hours. I gave the PIC a "keep cold foods cold" poster.)
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08/20/2014 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation. Great improvement from last inspection! The following items still require attention:
1) The hand washing sink in the kitchen needs to be accessible at all times to promote proper hand washing by employees. Find another place to store dish racks during use.
2) TCS foods shall be held at 41 degrees or below during service. To keep items in the 3 door prep top across from cook line colder: keep the items in metal containers, keep cover closed as much as possible, put tomatoes and pasta on ice as well to keep colder, do not overfill containers or keep containers on top of other containers, and only keep as much food on the line as you will use for that particular shift.
3) Separate different types of raw meat by their cook temperature: Chicken-ground meats- beef steak, pork, fish- cooked meat.
*Repeat violations are subject to contamination*
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: (Observed raw ground beef above uncovered shellfish and fish in 3 door prep top)
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). (PIC moved ground beef)
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: (Soups in warming unit between cooking unit and hand sink are uncovered)
Correction: Foods shall remain covered at all times. (PIC provided lids for the soup)
- Wiping Cloths / Use Limitation /Dry
Observation: Wiping cloths improperly used for the following activity: (wiping cloths used under cutting boards)
Correction: Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: (items in 3 door prep top across from cook line including sliced tomatoes, diced tomatoes, and cooked pasta)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (Items will be used or discarded within 4 hours. PIC agreed to keep covers down as often as possible when not in use)
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the prep top across from cook line 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.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing. (Hand sink in kitchen blocked by dish racks)
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. (PIC moved dish racks)
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05/01/2014 | Routine | |
PIC provided a Northern VA CFM card (Efthalia Dhana, F-110496, exp. 02/05/2015), and all previously noted violations have been corrected.
No violation noted during this evaluation. | 01/08/2014 | Follow-up | |
This visit was made to conduct a routine food safety evaluation, The front of house manager and head chef were very helpful and receptive. The following items require attention:
1) Obtain a Northern VA CFM card and fax to me in 10 days at 703-746-4919 Attn: Lydia Zweimiller. Failure to do so may result in a notice of violation with civil penalty.
2) The expectation for employee health is that managers know the big 5 illnesses and that employees know the reportable symptoms. Utilize poster provided to implement an employee health policy that meets these expectations.
3) Employees shall change gloves when switching tasks or when gloves become soiled.
4) Employees shall wash hands when switching tasks, after using the bathroom, or when otherwise contaminated using proper hand washing procedure. Contact me to schedule a hand washing training with a Spanish translator/inspector.
5) Shell tags shall be marked with the date of the last one sold, and kept for 90 days in chronological order.
6) Cooked food items cooling in bulk container should be cooled on ice bath and stirred frequently before being placed in walk-in. Food should be cooled from 135-70 degrees F in 2 hours, and from 70-41 degrees F in another 4 hours. I gave them a thermometer to monitor temperatures with.
7) Back door does not seal completely. PIC has a door sweep, he just needs to install it,
- Certified Food Manager: Certificate Process (repeated violation)
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia CFM card.
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Critical: Employee Health Policy Requirements (corrected on site) (repeated violation)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: (Manager could not tell big 5 illnesses and symptoms. No poster present)
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
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 that could contaminate the hands. (Employee washing dishes did not wash hands when switching from handling dirty to dishes to handling clean dishes.)
Correction: ALL food employees shall be washing 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 foodborne illness. (Employee washed hands upon request)
- Handwashing / Where to Wash (corrected on site) (repeated violation)
Observation: A food employee was observed cleaning their hands in a food preparation sink or in a mop sink. (Observed employees washing hands in dishwashing sink)
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. (Employees were instructed to use hand sink)
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (Observed open bottle of soda in low-boy fridge, and plastic cup with flip lid on shelf above prep table with plates)
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. (Employee beverages discarded or moved to employee storage area.)
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold (repeated violation)
Observation: The date on which the last shellstock from the container is sold or served was not recorded on the tag or label. (Tags were not marked with the date the last one was sold, and were not in chronological order).
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
- 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: (Raw hamburger meat for meatballs stored above container of cheese in 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. (Raw meat was moved below ready to eat foods)
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: (Observed raw chicken and beef above shellfish and fish products in walk-in)
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). (Employee organized raw animal products based on cook temperature as directed.)
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: (container of sugar, flour, ect and bottle of sauces not labeled)
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled. (PIC labeled bottle and container)
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Soiled single-use gloves in use by a food employee. (Observed employee wiping gloves off with paper towel when soiled instead of changing)
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation. (employee changed gloves upon request)
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. (Observed box of oysters on floor in walk-in, several boxes of food items on the floor in the walk-in freezer, and a bag of bread on the floor in the storage area)
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. (The above noted items were removed from the floor)
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer. (Hot soup in large container on counter with fitted lid)
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food. (Employee removed lid, and placed container on ice bath)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: (Items in top pf prep unit across from grill: sliced tomatoes, diced tomatoes, cooked pasta)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (Items will be used or discarded after four hours (employee reported that they prepare new items for dinner)).
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: (several items in walk-in and salad prep top unit including sauces, dressings, and toppings.)
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@. (Items were dated)
- Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): (PIC could not produce TPHC plan for gyro meat completed during last inspection)
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. (I completed a new TPHC plan with the PIC for the gyro meat)
- Handwashing Sink / Accessible at All Times (repeated violation)
Observation: The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing. (Sink was blocked by dishwashing racks.)
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. (PIC moved racks to allow access to hand sink).
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: The handwashing station at the kitchen is being used as a dump station. (Observed ice in the sink basin)
Correction: A hand washing sink may not be used for purposes other than hand washing.
- 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. (Bleach stores in bottle labeled as glass cleaner.)
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. (employee labeled bottle as bleach)
- 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. (Spray bottle of cleaner stored on shelf with food items unser hot hold unit/prep table)
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. (employee moved cleaner)
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01/06/2014 | Routine | |
- Certified Food Manager: Certificate Process
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia CFM card. Certification from Prometric exp: 2/5/15. Manager must obtain Northern Virginia CFM card within 10 days.
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: Employees did not know BIG 5 illnesses or reportable symptoms. Employee Health information provided and discusssed with restaurant.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Critical: Handwashing / When to wash hands (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 that could contaminate the hands. Employee working at dish machine did not wash hands between touching ditry dishes and clean dishes. Employees were also observed not washing hands before putting on clean gloves, or switching tasks. (corrected during inspection).
Correction: ALL food employees shall be washing 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 foodborne illness.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in rinse basin of 3 compartment sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food handler was observed drinking from an uncovered beverage container while in the kitchen. (employee prepping food and drinking form an uncovered glass with straw) employee discarded drink
Correction: Food employees may drink only from a covered container using a straw.
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold
Observation: The date on which the last shellstock from the container is sold or served was not recorded on the tag or label. (no sell dates recorded on tags)
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: spaghetti
Correction: discarded
- Critical: Cooling PHF(TCS) Prepared from Ingredients at Room Temperature (corrected on site)
Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours: hummus, crab meat
Correction: discarded
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above
Observation: The following food item(s) were measured at improper temperatures: gyro meat
Correction: time as a public healtlh will be used for this item.
- Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: raw oysters occasionally served as a special
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. prep unit in front of cook line
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Critical: Food-Contact Surface in Contact with PHF(TCS) Cleaned Every 4 Hours
Observation: The cleaning schedule for milk steamer nozzle is not approved based on the consideration of characteristics of the equipment and its use, the type of food involved, the amount of food residue accumulation, or the temperature at which food is maintained during the operation (milk nozzle not being cleaned every 4 hours)
Correction: If used with potentially hazardous foods (time/temperature control for safety food), equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: plates, glasses, utensils. Dish machine sanitizer not dispensing
Correction: discontinue use of dishmachine until repaired and use sanitize basin of 3 compartment sink until machine is repaired.
- Handwashing Sink / Accessible at All Times
Observation: The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing. (multiple beverage racks located directly in front of handsink)
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the kitchen is being used as a dump station (bar drinks dumped in).
Correction: A hand washing sink may not be used for purposes other than hand washing.
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09/09/2013 | Routine | |
- Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (repeated violation)
Observation: Tags missing from the molluscan shellfish containers. Oyster
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: French baguettes
Correction: Foods shall remain covered at all times.
- Equip/Utensils/Linens/Single-Service/Invert, Cover (corrected on site)
Observation: Clean coffee filters were observed stored uncovered.
Correction: Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
- Handwashing Signage at Handwashing Facilities Required (repeated violation)
Observation: Observed that the sign that notifies food employees to wash their hands is not clearly visible.
Correction: Replace the signs reminding food employees to wash their hands with signs that are clearly visible/
- Physical Facilities Good Repair
Observation: @Physical structure@ is not maintained in good repair. Hot water door severely damaged.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the back of the kitchen is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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05/06/2013 | Routine | |
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: Yogurt sauce in the walk-in.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink.bar
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. bar
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- 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 all handwashing sinks used by food employees.bar
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
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01/04/2013 | Risk Factor | |
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