The purpose of this visit was to conduct a risk factor assessment.
Within five days, provide invoice or service report for repair of both bar dish machines.
Within seven days restore hot water for both hand sinks identified today which were not providing water at 100F.
Ensure potentially hazardous food items are hot held at a minimum of 135F. Do not double-pan items on the steam table. Doing so will results in unsafe hot holding temperatures.
Obtain quaternary ammonia compound sanitizer test strips. Plumbing under 3-vat sink was observed in need of repair.
If you have any questions, please call (703) 246-2444.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site) (repeated violation)
Observation: The following food items were observed hot holding at improper temperatures using a calibrated food temperature measuring device: cooked mushrooms, cooked onions on steam table 104F, 121F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. Cooked mushrooms, cooked onions were reheated to 201F, 203F.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of bar glassware were not observed sanitized due to dish machine sanitiizer levels being at 0 PPM.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. Glassware was sent to be sanitized in main kitchen dish machine which was sanitizing at 100 PPM chlorine.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time
Observation: Both bar dish machines were observed with 0 PPM chlorine.
Correction: Immediately discontinue use of the dishmachine. Repair the dischmachine so that food contact surfaces are exposed to sanitizer for the required amount of time per the data plate. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and sanitize food contact surfaces.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sinks by the ice machine and dish machine was measured at the following temperatures: 90F and 95F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
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10/30/2015 | Risk Factor | |
Note:
Use thermometer to check temperature of baked chicken to determine if it is done. Adequate cook temperature for chicken is 165F.
Remove asterisk from chicken tender basket on main menu and carry out.
Do not store knives between refrigerators at the prepline.
It was observed that dish machine on the left side of the bar is not providing sanitizer. Do not use it until dish machine is fixed. Advised to use dish machine on the right side of the bar. Send a copy of service receipt to Health Department with in 4 days.
It is recommended that Potential Hazardous Food at the prep top be rotated to the walk in refrigerator after lunch. This will help maintain 41F or below on items at the prep top.
If using double cans for hot holding, do not put food in the pan higher than water line.
The next inspection will be in approximately six months.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Observed that chicken wings in the walk-in refrigerator were stored on trays top of each other with no cover.
Correction: Ready to eat food must be protected from contamination. Chicken wing trays were moved to speed rack and covered.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site) (repeated violation)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: Chili (120F)
Correction: Chili was reheated to adequate temperature (165F).
- 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: Sliced tomatoes (47F), Chicken (45F), and Blue cheese (50F) at Randell 2DR.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. The food items were moved to walk-in refrigerator tocool to 41F or below and replaced with items from walk-in.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: Rice, Pasta, and Sasuage (walk-in)
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
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12/19/2014 | Risk Factor | |
This was a routine inspection. The next inspection will be in approximately six months. Fax or email a copy of the service receipt for the service on the glass washers to the health department within 72 hours.
Information was discussed and printed materials given regarding proper cooling methods. It is recommended that sheet pans be used to speed up cooling for the wings and ice baths in the prep sink be used to cool hot containers of rice, chili, sauces, etc. before being placed in the refrigerator. Use thermometers to monitor the temperatures. The hot food must be cooled from 135F to 70F within two(2) hours and to 41F within another four(4) hours. Changes to processes need to be made to do this properly.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before putting on clean gloves.
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.
- 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: Fried and baked wings in 6" pans cooling overnight.;Food was discarded. 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.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: hot wings in 6" containers in walkin refrigerator, then prep unit.;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 other effective methods. Food containers placed in cooling and cold equipment to cool shall be: 1) arranged in the equipment to provide maximum heat transfer through the containers walls, and 2) loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: chili on hot line.
Correction: Reheated to 186F. Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: Neither glasswasher at the bar was providing proper sanitizing. There was no chlorine level indicated on the test strip.
Correction: Do not use the glass washers until they have been serviced and a minimum of 50ppm chlorine residual is evident on the chlorine test strip. Glasses will be cleaned in the kitchen dishwasher.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles
Observation: Observed that inadequate lighting was provided in the walk-in freezer - light is out.
Correction: Replace bulb. Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
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06/06/2014 | Routine | |
This was a risk factor assessment inspection. Some observations about processes:
1) Along all the prep tops do not put more than one row of pre-portioned packages of meats in the storage pans.
2) The storage pans have fill lines indicating the top depth to fill the pan in order to keep all food in the pan cold. Do not overfill the pans along the prep tops.
3) Do not use the sanitize sink at the 3 vat sink for ANY food preparation. Use the 2 vat prep sink as needed.
4) Bacon may be kept for no more than four hours when kept warm on the grill top.
Date marking has been implemented. Thank you. Continue to monitor when to discard foods that have been datemarked.
The next inspection will be in approximately six months.
- 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: 1) turkey, corned beef, roast beef along the Delfield 2DR prep top.2) jambalaya sauce
Correction: 1) The storage pans were stacked two rows deep with turkey, corned beef and roast beef. The top layers were at 43-44F while the lower layers were 39F or less. The out of temperature foods were moved to the walkin to cool quickly. Do not put more than one row of meats in the pans along any of the prep tops.2) Sauce was discarded.
- 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 prepared on site was not used or discarded per the datemarking on the container: tequila sauce dated December 9,2013.
Correction: Food was discarded. Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation.
- Critical: Consumer Advisory, Disclosure Provided
Observation: Incorrect items are marked as being able to be served undercooked - chicken. Some items which should have been marked were not - burgers.
Correction: A new menu is in the works. A sample menu was marked up with required changes. Fax or email a copy of the new menu within 45 days.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: There is not adequate hot water at the employee restroom handsink or the handsink at the prep sink area.
Correction: Water temperature at all handsinks must be a minimum of 100F.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: There is no soap at the handsink in the 2 vat prep sink area.
Correction: Provide soap at all handsinks. The paper towel dispenser in the prep sink area may be used for two handsinks.
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12/17/2013 | Risk Factor | |
This was a follow up to a complaint investigation conducted September 11, 2013. The plumbing problem a the front bar has been addressed. Water is available at the 3 vat sink and the handsink. Handsink is set up to operate with soap and paper towels.
Floor is to be replaced within 30 days, per manager. Email a picture to the health department when the floor work is completed.
Thank you for your efforts.
No violation noted during this evaluation. | 09/13/2013 | Follow-up | |
The purpose of this visit was to conduct a complaint investigation. Per the complaint, there was a sewage smell from behind the front bar
- Water / Pressure / Quantity and Availability
Observation: There is no water at the front bar. There is no means to wash hands or rinse utensils or glasses at the 3 vat sink.
Correction: It appears the water is shut off at the fixtures behind the bar. When water was turned on and run at the handsink, there was a strong odor from the sink. Repair the handsink and 3 vat sink to be able to use water at both.
- Floor / Wall / Ceiling / Cleanability
Observation: It was observed that a floor of approximately 8'x3' behind the front bar is wooden. This appears to be a repair as the rest of the bar area is 6"x6" tile. The wooden floor is worn and absorbent and show signs of water damage over time.
Correction: Replace the wooden section of the floor. Floor surfaces must be smooth, non-absorbent and easily cleanable. The work must be completed by November 30, 2013.
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09/11/2013 | Complaint | |
The purpose of this visit was to conduct a routine inspection. Information was given regarding cooling methods. It is recommended that the datemarking process be changed to include the "throw-away date."
Fax or email a copy of the service invoices for the repair of the refrigerators and glass washer to the Health Department with 48 hours. Thank you.
Water heater: A.O. Smith BTR 199 118
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Food was observed uncovered in the upright freezer.
Correction: When food is placed in storage in refrigerators or freezers, cover to protect from contamination.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Upon arrival, three products observed sitting at room temperature, cooling. Two were well above 135F. Garlic wing sauce was at 124F after 1.5 hours.
Correction: Garlic sauce was placed in a shallow container in an ice bath with periodic stirring. Cooling was accomplished to 42F within 45F. Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Sanitizer Test Kit Required
Observation: 1) There is not a sanitizer test kit for the quaternary ammonium chemical at the 3 vat sink. 2) There is not a chlorine test kit for the glass washers at the bar.
Correction: Provide test kits to be used to check the concentrations of the chemical sanitizers used at the 3 vat sink and the glass washers.
- Equipment / Good Repair / Operation
Observation: 1) Salad prep refrigerator is not maintaining 41F ambient temperature
Correction: 2) Walkin refrigerator is not maintaining 41f ambient air temperature.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (corrected on site)
Observation: The hot water was turned off at the handsink adjacent to the prep sink.
Correction: Water was turned back on - no leaks were observed. Do not turn hot water off at handsinks.
- Plumbing / Maintained in Good Repair
Observation: The right-side glass washer at the bar is draining directly onto the floor.
Correction: Do not use the glass washer. Repair the machine to drain properly. A service technician was called during the inspection.
- Hand Drying Provision / Individual, Disposable Towels
Observation: There are not paper towels at the bar handsink.
Correction: Provide paper towels at all handsinks.
- Handwashing Signage at Handwashing Facilities Required
Observation: There are not handwashing signs in the public restrooms.
Correction: Provide handwashing signs at ALL handsinks - kitchen, bar and employee restroom and public restrooms.
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05/14/2013 | Routine | |
This inspection was conducted in response to a complaint received 4/3/13 - complainant saw what appeared to be feathers in chicken wings. The complaint was confirmed to the extent that upon inspection of raw product - bagged fresh wings - and finished product - baked, seasoned wings - one wing was observed with five remnants, less than 1/8" long, of what could have been feathers. There is not a real public health concern, as the product comes from a distributor in this form and is subsequently fully cooked before being served.
No violation noted during this evaluation. | 04/05/2013 | Complaint | |
The purpose of today’s visit was to conduct a routine inspection.
MAINTENANCE:
*Water Heater: AO Smith BTR 199118 which uses 199,000 BTU, recovery rate of 192,96 GPH
*Dish Machine: Ecolab ES 2000 kitchen, Ecolab Omega bar, both chlorine sanitizers, observed with acceptable level of sanitizer, Wiping cloth buckets observed with acceptable levels of Quat
Observed facility clean and organized. Manager on duty was very knowledgeable.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:-------observed tongs and scoop being stored in still room temperature water. observed knives being stored in between two prep coolers.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours:
1) Chicken noodle soup cooling 4 hrs in walkin cooler------93F
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. DISCARDED BY MANAGER.
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12/10/2012 | Routine | |
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