- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (repeated violation)
Observation: The date when the last shellstock 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.
- 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: cut tomato (47F), diced tomato (45F), anchovies (49F) in 1dr Superior reach-in cooler. Cooler was observed at 49F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Cooler was emptied out and maintenance is called.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-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 bar dishmachine with a concentration of 0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. Bar utensils will be cleaned at kitchen dishmachine. Maintenance was called.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site) (repeated violation)
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-vat with a concentration of over 400 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. Quat sanitizer was manually diluted by adding water. Observed concentration at 300ppm. Maintenance was requeted.
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10/15/2015 | Risk Factor | |
This is complaint investigation. Complinant observed a live roach on baked ziti on September 26, 2015 9:00PM.
EHS performed investigation and observed 3 live cockroaches.
**Please provide a pest control report in 2 weeks and another one in 2 weeks afterwards.
EHS will perform a risk factor assessment in the near future and will observe facility cleaning frequency as well.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to cockroaches. Observed 3 live cockroaches
Correction: Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. If cockroaches are found on the premises methods shall be used to control their presence.
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09/29/2015 | Complaint | |
This is routine inspection.
**Please complete Employee Health Policy using the new agreement form.
**Please provide maintenance invoice for 3-vat plumbing by March 13, 2015.
**Please purchase quaternary ammonium sanitizer test kit.
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: observed dented marinara sauce cans.
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. Cans were pulled out.
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QUATERNARY AMMONIA test kit.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
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-vat with a concentration of 0 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. Employee corrected the dispenser and observed at 500ppm. They will manually dilute it. Observed final concentration as 400ppm.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the cookline and prep 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 / Mix Valve or Combination Faucet , Water at 100°F (corrected on site)
Observation: Water from the handwashing sink in kitchen was measured at a temperature less than 100°F: observed 75F.
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. Raised hotwater thermostat and observed at 114F.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the 3-vat piping are leaking.
Correction: A plumbing system shall be maintained in good repair. Manager will obtain parts to fix this leak.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no cover to the feminine napkin refuse container in the employee restroom.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Outer Openings, Protected / Screen Requirements (repeated violation)
Observation: Openings to the exterior of the building are present along the back door
Correction: Install weather strip or some other means to remove openings at the bottom of the back door.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site) (repeated violation)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name.
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. Spray bottles were labeled.
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02/13/2015 | Routine | |
The purpose of this visit is to conduct a follow up for the repair of the two door pizza prep cooler. This unit has been repaired and the facility is now in compliance. The Two door cooler at the bar, which was also not operating to hold Temperature control for Safety Foods (TCS) at 41f or below during yesterday's visit, is no longer going to be used to hold TCS foods or drinks, as this unit is designed to hold beer. The current temperature of this unit is at 40f-41f but no food is stored inside this unit. No further follow-up deemed necessary. Thank you.
No violation noted during this evaluation. | 09/10/2014 | Follow-up | |
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink during today's visit.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored along the prep line and the dishwashing area in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Manager covered drinks and placed in a manner to reduce the risk that food or food contact surfaces will be contaminated by an employee drink. 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.
- 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: mozzeralla cheese, 45f, tomato sauce 50f, cut tomato 53f, ricotta cheese 45f in the True 2 door pizza prep cooler at bar
Correction: Mozzeralla cheese (several containers-43f, 47f, 45f, 45f, and one container of sliced pepperoni 45f all stored in the two door cooler at bar.
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09/09/2014 | Risk Factor | |
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the bottom left portion of the back door.
Correction: Within 90 days, fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Cleaning Frequency for Physical Facilities
Observation: Observed crumbs, grease build up and other debris under the bar dishwashing machine.
Correction: Clean the above noted area as this is necessary to prevent cockroaches from having a food and water source.
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07/31/2014 | Complaint | |
The purpose of this visit is a follow-up to check on the presence of a Certified Food Manager (CFM). A Certified Food Manager is present. Please remember to fax a copy of the Northern Virginia Photo Identification Certified Food Manager card once each additional person who took the CFM exam receives their results and obtains the card. Fax number is 703-653-9448. Please remember to address fax to “AREA E-4” and identify the name and address of this establishment on the fax.
No violation noted during this evaluation. | 07/31/2014 | Follow-up | |
The purpose of this visit is a follow-up to verify the presence of a Certified Food Manager from a complaint inspection which took place on July 21, 2014. A certified food manager was not present in this facility at the time of the follow-up inspection. A Certified Food Manager, shall be present during all operating hours. to call when a Certified Food Manager is present. Do not operate until the health department provides permission to reopen. A Certified Food Manager shall be present during all operating hours, including times before opening doors and closing doors, when employees are preparing food, washing utensils or working inside the kitchen and food prep areas.
According to the manager, four employees have taken a Certified Food Manager class and have also taken the exam. Test results have not yet been received.
A follow-up to determine the presence of a Certified Food Manager will be conducted within 10 days of this report. Thank you.
- Critical: Certified Food Manager/Presence Required (repeated violation)
Observation: There is no Certified Food Manager present in the establishment.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
- Critical: Fairfax County Code/Closure Order for No CFM or No Permit/Due Process (repeated violation)
Observation: The establishment has been ordered to close due to the lack of a Certified Food Manager. The establishment shall remain closed until there is a Certified Food Manager on premises.
Correction: Please notify me when a Certified Food Manager is present at the establishment. You may not operate until the Health Department reinstates the permit to operate. A follow-up inspection will be conducted within ten (10) days to verify the presence of a Certified Food Manager. I have provided you with my cell phone to call when a Certified Food Manager is present at the facility.
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07/28/2014 | Follow-up | |
The purpose of this visit is a complaint investigation for no Certified Food Manager being present in the facility on Mondays, received by our office on July 13, 2104. During today's visit, no Certified Food Manager was present. The facility was closed due to no Certified Food Manager. I have provided you with my contact information to call when a Certified Food Manager is present. Do not operate until the health department provides permission to reopen. A Certified Food Manager shall be present during all operating hours, including times before opening doors and closing doors, when employees are preparing food, washing utensils or working inside the kitchen and food prep areas.
A follow-up to determine the presence of a Certified Food Manager will be conducted within 10 days of this report. Thank you.
- Critical: Certified Food Manager/Presence Required
Observation: There is no Certified Food Manager present in the establishment.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
- Critical: Fairfax County Code/Closure Order for No CFM or No Permit/Due Process
Observation: The establishment has been ordered to close due to the lack of a Certified Food Manager. The establishment shall remain closed until there is a Certified Food Manager on premises.
Correction: Please notify me when a Certified Food Manager is present at the establishment. You may not operate until the Health Department reinstates the permit to operate. A follow-up inspection will be conducted within ten (10) days to verify the presence of a Certified Food Manager. I have provided you with my cell phone to call when a Certified Food Manager is present at the facility.
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07/21/2014 | Complaint | |
The purpose of this visit is a follow-up to check on the updates to the menu's. The menu's have been updated and the facility is now in compliance. Parasite destruction is no longer needed as the fish are fully cooked and the option to cook to order has been removed from the menu. Thank you.
No violation noted during this evaluation. | 06/24/2014 | Follow-up | |
The purpose of this visit is to check on the updated menu with the approved consumer advisory on all menu's and letters of parasite destruction for the swordfish and salmon which indicates that it is part of the consumer advisory. The menu has not yet been updated because it is not yet back from the printer. Manager agreed to mark 25-50 menus that currently exist in the establishment by tomorrow's follow-up, by removing the asterisk on the swordfish and salmon on the in-house menus and by handwriting the disclosure on the 25-30 menus. .A follow-up will be conducted within 24 hours to check on the updates for the 25-50 menu's that will be used until the new menu's are received from the printer. Once the new menu's are updated, email or fax copies to my attention a the health department. I have provided you with my contact information. Thank you.
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction (repeated violation)
Observation: The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction: Salmon and swordfish contain an asterisk on the menu.
Correction: Obtain a letter of parasite destruction for the salmon and the swordfish within 14 days. Or fully cook the salmon and swordfish and remove the asterisk on the menu within 14 days. Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours.
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06/23/2014 | Follow-up | |
The purpose of this visit is a follow-up to check on the updated menu to reflect a consumer advisory and to determine if letters of parasite destruction have been obtained for the salmon and swordfish or if the asterisk has been removed from the swordfish and salmon on the menu. In addition, a certified food manager was not present during the beginning of the inspection but arrived during the inspection within 20 minutes from the beginning of the inspection. You have been granted 14 days to provide letters of parasite destruction for the salmon and the swordfish. Until the letters of parasite destruction are obtained, all fish shall be cooked to a minimum of 145f for 15 seconds. A completed copy of this report will be hand delivered to this facility within 48 hours. Thank you.
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction
Observation: The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction: Salmon and swordfish contain an asterisk on the menu.
Correction: Obtain a letter of parasite destruction for the salmon and the swordfish within 14 days. Or fully cook the salmon and swordfish and remove the asterisk on the menu within 14 days. Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours.
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06/09/2014 | Follow-up | |
The purpose of this visit is a follow-up to determine compliance with the manager obtaining the Photo Identification CFM card. The manager has received the photo identification Certified Food Manager card. All that remains is the updated consumer advisory and menu adjustment for the steak on the menu (adding a disclosure statement and asterisk*). An additional 30 days from this report will be added to allow for the final printed copy of the menu to be emailed to the health department. I have provided you with my email address. Thank you.
- 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: Steak
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. The menu is still at the printer. The manager has stated that all fish will now be fully cooked and not to customer specification. The consumer advisory will apply to steak on the menu. Provide a disclosure statement above the reminder statment. It may look like this: *These items may be served raw or undercooked. Consuming raw or undercooked fish, eggs, beef, pork, poultry or other raw meats may increase your chances of obtaining a foodborne illness. A follow-up will be conducted within 30 days to check on the updated brochure and hard copy, in-house menus to show the full consumer advisory.
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05/06/2014 | Follow-up | |
The purpose of this visit is a follow-up. The consumer advisory is needed on the menu's in this establishment. In addition, the photo identification Certified Food Manager Card is still to be obtained for the manager. Fax the photo identification cfm card to the health department at 703-653-9448 within 10 days to my attention at the health department (clearly written name and address of this facility on fax). In addition, a follow-up to check on the consumer advisory for the steak on the menus which are currently being reprinted, will be conducted on or about May 27, 2014. Thank you.
- 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: Steak
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. The menu is still at the printer. The manager has stated that all fish will now be fully cooked and not to customer specification. The consumer advisory will apply to steak on the menu. Provide a disclosure statement above the reminder statment. It may look like this: *These items may be served raw or undercooked. Consuming raw or undercooked fish, eggs, beef, pork, poultry or other raw meats may increase your chances of obtaining a foodborne illness. A follow-up will be conducted within 30 days to check on the updated brochure and hard copy, in-house menus to show the full consumer advisory.
- Certified Food Manager/Certificate Process (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 addressed to my attention (703) 653-9448. Failure to provide a copy of the photo identification card will result in further enforcement action. Please ensure that you clearly identify the name and address of this restaurant when faxing in a copy to the health department.
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04/24/2014 | Other | |
The purpose of this visit is a follow-up to check on the repair of the pizza prep cooler, to verify the proper functioning of the heat sanitizing dishmachine and to verify the correction of any outstanding easily correctable non-critical violations. The pizza prep cooler and the dishmachine are repaired and functioning as intended for food safety.
Within 10 additional days please provide the following:
1. A copy of the letter of parasite destruction for the salmon and the swordfish.
2. A copy of the photo identification CFM card
****Fax both items to: EHS Area E-4 at fax # 703-385-9568 within the 10 day limit.
3. Also, once the menu is updated, please fax a copy of the updated menu to EHS Area E-4 at fax # 703-385-9568.
Continue to correct any outstanding violations so that the facility is ready for next inspection.
Thank you.
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction (repeated violation)
Observation: The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction: Salmon and Swordfish
Correction: Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours. Within 10 days provide a letter of parasite destruction from the supplier to the health department. Retain a copy onsite for review by the health department. Ensure that if you switch supplier or brand label, a new letter of parasite destruction shall be obtained and maintained on site for health department review. Fax the letters of parasite destruction to my attention at the health department within 10 days. See "IMPORTANT" section below for fax number.
- 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: Salmon, Swordfish and steak.
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. Update and fax the menu to Area E-4 EHS within 90 days. See 'IMPORTANT' in the notes section of this report for details.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: The shelves in the dry storage area are observed with chipping paint, exposing the unsealed wood underneath.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Within 90 days, paint or seal the shelves.
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH and a QUATERNARY AMMONIUM test kit within 90 days. The bleach test kit will be used for the bar glass dishwasher and the Quaternary ammonium test kit will be used in the wiping cloth buckets and the sanitize basin of the three vat sink. .
- Equipment / Non-food Contact / Visibly Clean (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: The shelves in the dry storage area. The interior of the 1 door upright reach in freezer along hte cookline. The interior of the 1 door upright refrigerator near server line in kitchen.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction. Clean within 90 days.
- Certified Food Manager/Certificate Process (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. See "IMPORTANT" section in the comments section of this report.
- Outer Openings, Protected / Screen Requirements (repeated violation)
Observation: Openings to the exterior of the building are present along the bottom of the back door.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the cracked floor tiles near three vat sink, chipped cove moulding throughtout the facility, chipping paint in dry storage area.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/04/2014 | Follow-up | |
The purpose of today’s visit was to conduct a routine inspection.
Manager was very busy and could not accompany EHS but was available for questions and to retrieve documentation if needed. Temperatures continued: Feta cheese 38f, bruschetta 38f in the Superior 1 door cooler
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served
Observation: The date when the last shellstock 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. Manager agreed to write date on back of shell stock tag when bag is emptied and the tag is pulled. This date is what you use to determine the 90 day retention of tags. However, you did have shell stock tags for the clams going back to October 2013, but you still must write the date that the last shell stock was used on the back of the tag pertaining to that shellstock (clams).
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: Oil bottles at cookline and pizza station.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc. Manager labeled oil bottles.
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction
Observation: The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction: Salmon and Swordfish
Correction: Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours. Within 10 days provide a letter of parasite destruction from the supplier to the health department. Retain a copy onsite for review by the health department. Ensure that if you switch supplier or brand label, a new letter of parasite destruction shall be obtained and maintained on site for health department review. Fax the letters of parasite destruction to my attention at the health department within 10 days. See "IMPORTANT" section below for fax number.
- 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: mozzerella cheese 44f, cut tomato, 45f, sliced ham 49f, sausage crumble 52f, pizza sauce 52F which per foodworker was held overnight.
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. The manager discarded all potentially hazardous foods held in the pizza prep and replaced with new items food items. These items were placed in bus tubs filled with ice and water and measured at 41f or below. Training on maintaining and monitoring the temperature of these food items were provided to the foodworker.
- 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 commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: bulk shredded and/or opened mozzerella cheeses, bulk opened packages of bleu cheese crumble, bulk sliced provolone cheeses stored in the walk in refrigerator.
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety.
- 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: Salmon, Swordfish and steak.
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. Update and fax the menu to Area E-4 EHS within 90 days. See 'IMPORTANT' in the notes section of this report for details.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: The shelves in the dry storage area are observed with chipping paint, exposing the unsealed wood underneath.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Within 90 days, paint or seal the shelves.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: True refirgerator in the back room, Superior 1 door upright refrigerator at server station near salad prep, Superior metal sliding door refrigerator along the cookline
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.Obtain refrigerator thermometers and place inside units within 10 days.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH and a QUATERNARY AMMONIUM test kit within 90 days. The bleach test kit will be used for the bar glass dishwasher and the Quaternary ammonium test kit will be used in the wiping cloth buckets and the sanitize basin of the three vat sink. .
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: The True Pizza prep cooler 52F at the pizza station.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. Ice bath set up to hold TCS foods cold. Training and demonstration provided. EHS verified temperature to ensure that ice bath capable of holding TCS foods and demonstrated to manager. FAX COPY OF INVOICE FOR THE REPAIR TO AREA E-4 EHS WITHIN 10 DAYS. See notes section for details on how to fax documentation to me.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: The shelves in the dry storage area. The interior of the 1 door upright reach in freezer along hte cookline. The interior of the 1 door upright refrigerator near server line in kitchen.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction. Clean within 90 days.
- 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: Utensils being run through the heat sanitizing dishmachine.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. The utensils were resanitized in the sanitize basin of the three vat sink.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces. Three vat sink assembled by dishwasher. Quaternary Ammonium measured at 200ppm in the sanitize basin of the three vat sink. Utensils being washed, rinsed and sanitized in three vat sink. See Notes section for detail on compliance and repair of this violation.
- 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. See "IMPORTANT" section in the comments section of this report.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the bottom of the back door.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster missing from bar handsink that notifies food employees to wash their hands is not provided at all 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. Handwashing sign provided during inspection today.
- Physical Facilities Good Repair
Observation: Observed that the cracked floor tiles near three vat sink, chipped cove moulding throughtout the facility, chipping paint in dry storage area.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/14/2014 | Routine | |
- Duties / Train Employees in Food Safety
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties. Train employees on proper operation of the 3-comprtment sink, proper hand washing and where to wash their hands.
- Handwashing / Where to Wash
Observation: A food employee was observed cleaning their hands in a 3-compartment sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- 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 at the pizza station near the bar:sliced tomatoes =50-F, ground sausage = 49-F, s
Correction: iced ham =50-F.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Hot water from the handwashing sink at kitchen was not accessible due to a broken/missing handle.
Correction: Replace the missing hot water handle to provide water at a temperature of at least 100°F for proper hand washing.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the kitchen was blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site) (repeated violation)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. Unmarked spray bottles containing cleaning chemical solutions were not marked 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.
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08/26/2013 | Risk Factor | |
| No violation noted during this evaluation. | 08/26/2013 | Complaint | |
- 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.
- 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 is not used or discarded within 24 hours of preparation and was not observed to be date marked:meat lasagna, cooked salmon, Penne pasta in the walk-in refrigerator.
Correction: 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. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a Chlorine test kit.
- Utensils in Good Repair / Discard
Observation: The following utensil was observed in a state of repair and condition preventing effective maintenance and cleaning/sanitization: Dough container lids.
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.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The interior of the beer cooler at the bar was noted to have accumulations liquid and grime.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the base of the back door entrance.
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 stripping at the base of the back door.
- 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. Unmarked spray bottles were not labeled 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.
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04/30/2013 | Routine | |
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