The purpose of today's visit was to conduct a follow-up to place a Hold Order on all Vacuum Packaged refrigerated and frozen potentially hazardous foods since the facility has conducted Vacuum Packaging, Sous-Vide and Cook-Chill processes without approval from the Fairfax County Health Department. A second follow-up inspection will be conducted after this facility's file is reviewed by the Environmental Health management team to determine any additional enforcement action.
- Critical: Cook-Chill & Sous Vide without Variance, Requires HACCP Plan (repeated violation)
Observation: The following food is packaged using a cook-chill process, but the food establishment has not implemented a HACCP plan: partially cooked refrigerated lamb, raw refrigerated duck, raw refrigerated lamb, raw refrigerated steak, raw refrigerated boar, cooked refrigerated quail, raw refrigerated chicken, uncooked refrigerated pasta flour dough containing raw egg, cooked refrigerated octopus, raw frozen veal, raw frozen lamb, raw frozen veal, raw frozen beef. Refrigerated items are in the Harford Walkin Cooler. Frozen items are in the True 2DR upright freezer.
Correction: Unless a HACCP plan is implemented to include the information listed in Section 3-502.12(D)(1)-(4), a variance from the Health Department to use the cook-chill process will be required. ALL ITEMS ARE CURRENTLY UNDER A HOLD ORDER.
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10/19/2015 | Follow-up | |
The purpose of today's visit was to conduct a risk factor assessment inspection. After the routine inspection conducted on June 22, 2015, the CFM/Owner agreed to cease all Sous-Vide and Cook-Chill processes until a HAACP Plan had been submitted and approved for all potentially hazardous foods (PHF). During today's inspection, EHS observed that the facility has continued to Sous-Vide and Cook-Chill without approval. CFM/Owner stated that the HAACP Plan would be submitted by the end of this week (October 16, 2015). A follow-up inspection may be conducted within three calendar days if a HAACP plan is not submitted and approved. EHS provided CFM/Owner with a hard copy print out of the current Fairfax County Food Code 3-502.12: Reduced Oxygen Packaging, Criteria and 8-201.14: Contents of a HAACP Plan (both which were previously provided) to assist in the preparation of the required HAACP Plan.
- 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:
1) Cut butter at 45F in the True 1DR prep cooler,
2) Cooked eggplant at 47F in the True 2DR prep cooler,
3) Butter at 75F at room temperature
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. ITEMS 1 & 2 MOVED TO FREEZER. ITEM 3 DISCARDED.
- Critical: Cook-Chill & Sous Vide without Variance, Requires HACCP Plan (repeated violation)
Observation: The following food is packaged using a cook-chill process, but the food establishment has not implemented a HACCP plan:
1) Cooked octopus,
2) Cooked pumpkin
3) Raw steak
4) Uncooked pasta flour dough containing raw egg.
Correction: Unless a HACCP plan is implemented to include the information listed in Section 3-502.12(D)(1)-(4), a variance from the Health Department to use the cook-chill process will be required.
- 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). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action.
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10/13/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. A follow-up inspection will be conducted within ten calendar days to verify that the True 2DR prep cooler is holding 41F or below and to verify that the dinner menu has been updated with a complete consumer advisory disclosure and reminder statement. Facility agreed to cease all Sous-Vide and Cook-Chill processes until a HAACP Plan has been submitted and approved for all potentially hazardous foods (PHF) using these processes whether or not observed today. EHS will consult with the Environmental Health management team regarding the current use of the basement for utensil storage and freezer chest as EHS observed the basement is unfinished.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site) (repeated violation)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: --------ready to eat bread being placed on a customer plate.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. DISCARDED.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) in The True 2DR prep cooler were observed cold holding at improper temperatures using a calibrated food temperature measuring device:-------feta cheese at 46F, cooked eggplant at 55F, tomato sauce at 48F, cured ham at 44F and ricotta cheese at 51F.
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. COOKED EGGPLANT AND RICOTTA CHEESE DISCARDED. OTHER ITEMS MOVED TO WALKIN COOLER.
- Critical: Cook-Chill & Sous Vide without Variance, Requires HACCP Plan
Observation: The following food is packaged using a sous vide process and/or cook-chill process and being held more than 48 hours, but the food establishment has not implemented a HACCP plan:
1) Partially cooked lamb,
2) Cooked quail,
3) Raw steak,
4) Frozen raw calmari,
5) Various cheeses,
6) Cooked beets,
7) Sauces.
Correction: Unless a HACCP plan is implemented to include the information listed in Section 3-502.12(D)(1)-(4), a variance from the Health Department to use the sous vide process and/or cook-chill process will be required. OPERATOR AGREED TO CEASE ALL SOUS VIDE AND COOK-CHILL UNTIL A HAACP PLAN IS SUBMITTED AND APPROVED BY HEALTH DEPARTMENT.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the dinner menu without proper disclosure:
1) Carne Cruda (thinly sliced raw beef),
2) Agrello (rack of lamb)
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- 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: ---------True 2DR prep cooler observed holding at 48F.
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.
- Equipment / Good Repair / Components / Gaskets
Observation: Observed the outside of the freezer chest door and gaskets of the freezer chest are extremely rusted and cracked.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. FREEZER CHEST IS LOCATED IN BASEMENT.
- 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). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsink in the kitchen being used to fill a pitcher of water.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
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06/22/2015 | Routine | |
Observed Sous Vide process during inspection for Quail. Acceptable procedures observed. At this time, quail is the only food item used for sous vide, all other food items are fully cooked traditionally, not in vacuum packaged bags.
Please attain current Certified Food Manager cards for employees with certificates.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site)
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. EHS EXPLAINED PROPER SHELLSTOCK TAG PROCEDURES.
- 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 TOMATOES ON FLOOR IN BACK ROOM
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. CFM REMOVED FROM FLOOR
- 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: OXTAIL, LAMB SHANK, LOBSTER, IN WIC.
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. DATEMARKED WITH STICKER.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. OBSERVED ICE MACHINE IN NEED OF CLEANING
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- 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: SLICER, COFFEE FROTHER MACHINE.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. SANITIZED WITH CHLORINE TOWELS.
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12/01/2014 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
Provide a copy of the parasite destruction letter from the fish vendor within 10 days of inspection. Send a copy via fax or email and keep one on site at the restaurant.
Provide a copy of the updated menu to include the consumer advisory on the Tiramisu within 10 days of the inspection.
ENSURE EMPLOYEES ARE WASHING HANDS AND WEARING GLOVES.
Dishmachine: heat sanitizer- turned thermolabel black on first run.
- 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 eating.
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. EMPLOYEE WASHED HANDS AT HAND SINK.
- Bare Hand Contact with Non-RTE Foods Minimized to Prevent Contamination (corrected on site)
Observation: Excessive bare hand contact with exposed food that is not in a ready-to-eat form. Observed employees were not using gloves when handling chopped vegetables, prepared food ready for cooking, adding salt to cooking dishes.
Correction: Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact. EMPLOYEES WASHED HANDS AND PUT GLOVES ON TO PREVENT BARE HAND CONTACT WITH READY TO EAT FOODS.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish (SALMON, Red snapper) served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3).
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
- 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: 2dr salad refrigerator: eggplant 48F
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. MANAGER DISCARDED EGGPLANT.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (repeated violation)
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: Tiramisu
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.
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06/13/2014 | Risk Factor | |
| No violation noted during this evaluation. | 12/23/2013 | Risk Factor | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: PLATE OF APPETIZERS
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods.
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task
Observation: Single-use gloves worn during multi-tasked food preparation. OBSERVED WORKER WASH GLOVES IN HAND SINK AND ANOTHER TOUCH RAW FISH THEN REFRIGERATOR DOOR HANDLES, MEAL PLATES, AND COOKING UTENSILS.
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.
- Critical: Variance Requirement for Specialized Processing Methods
Observation: The person in charge described a specialized processing method of food preservation requiring a variance from the Health Department is used for the following meat, fish, poultry, game animal, or ratite product: SOUS VIDE IS BEING USED TO PROCESS LAMB, POULTRY, AND BEEF.
Correction: A food establishment shall obtain a variance from the Regulatory Authority as specified in 8-103.10 and under 8-103.11 before: 1) smoking food as a method of food preservation rather than as a method for flavor enhancement, 2) curing food, 3) using food additives or adding components such as vinegar, 4) packaging food using a Reduced Oxygen Packaging method, 5) operating a molluscan shellfish life-support system display tank used to store and display shellfish that are offered for human consumption, 6) custom processing animals that are for personal use as food and not for sale or service in a food establishment, 7) preparing food by another method that is determined by the Regulatory Authority to require a variance, or 8) sprouting seeds or beans.
- Critical: 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: FLANK STEAK
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.
- 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.
- Critical: Sanitizer / Alternate Solution / Approval
Observation: The operator is using a sanitizer that is not chlorine, iodine, or quaternary ammonium compound, and has no documentation on site that indicates the product is approved for use and has no documentation on how to use the product. SOAP & WATER & /OR "CITRA MAX CLEANER (NO TYPICAL SANTIZER IN PRODUCT) & DEGREASER IS USED TO SANITIZE SURFACES ;If another solution of a chemical is used the permit holder shall demonstrate to the Health Department that the solution achieves sanitization and the use of the solution shall be approved.
- Critical: Sanitize / Hot Water / Manual/Immersion for 30 seconds at 171°F (corrected on site)
Observation: Food-contact surfaces of the UTENSILS & TABLEWARE IN 3 COMPARTMENT SINK are not immersed in hot water at 171°F or above for at least 30 seconds OR IN A SANITIZER SOLUTION. Therefore surfaces are not effectively sanitized.
Correction: After being cleaned, the food-contact surfaces of equipment and utensils shall be sanitized in manual hot water operations by immersion for at least 30seconds at a water temperature of at least 171°F. OR USE A SANITIZER SOLUTION.
- 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. TRIED 1 TEST LABEL 3 TIMES AND ANOTHER ONCE IN A DIFFERENT SPOT, WITH NO LUCK.
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.
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09/06/2013 | Routine | |
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