The purpose of this visit was to conduct a routine inspection. Thank you for accompanying me through the inspection.\
During the time of the inspection, the following was discussed:
1) Double panning
2) Cross contamination due to storage
3) Please fax/email a copy of the written statement for Salmon by April 11, 2016
If you have any questions or concerns, please feel free to contact 703-246-2444.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking container in bar area stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: DISCUSSED WITH MANAGER THAT DRINKS NEED TO BE COVERED WITH A LID AND A STRAW TO PREVENT RISK OF CONTAMINATION. 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: 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: walk-in cooler -- raw beef packages over cooked ceviche, boxes of beverages were also under packages
Correction: MANAGER STORE RAW BEEF PACKAGES ON LOWEST SHELF. MANAGER POST A PAPER NOTING TO KEEP RAW MEAT ON BOTTOM SHELF AND TO ENSURE NO STORAGE OF BEVERAGE ITEMS BELOW MEAT PACKAGES. 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.
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Bowls were used as scoops for: sauce in three door prep unit and rice on steam table,
Correction: DISCUSSED WITH MANAGER. MANAGER REMOVED BOWLS AND REPLACED IT WITH SCOOPS WITH HANDLES. 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.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor -- box of plaintains.
Correction: MANAGER MOVED BOX OF PLAINTAINS TO ENSURE IT WAS STORED AT LEAST 6 INCHES OFF THE GROUND. 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.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier (repeated violation)
Observation: The following farm-raised fish 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) -- salmon
Correction: MANAGER WILL FAX/EMAIL A COPY OF THE WRITTEN STATEMENT. 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: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: rice (123'F) on steam table due to double panning.
Correction: RICE WAS DISCARDED. EHS DISCUSSED WITH FOOD EMPLOYEE TO ENSURE THAT THE CONTAINER OF RICE IS DIRECTLY PLACED ON STEAM TABLE. DOUBLE PANNING WILL PREVENT ADEQUATE HOT HOLDING TEMPERATURES. 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: 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: three door prep cooler -- cheese (58'F, 59'F, 62'F), chili (62'F), and broth (58'F) due to double panning.
Correction: ITEMS WERE DISCARDED. EHS DISCUSSED WITH FOOD EMPLOYEE TO ENSURE NOT TO DOUBLE PAN, DOUBLE PANNING WILL LEAD TO INADEQUATE COLD HOLDING TEMPERATURES. 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.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at handsink near bar area.
Correction: MANAGER PROVIDED HANDSOAP. Provide hand soap at each hand sink to allow employees to properly wash their hands.
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03/31/2016 | Routine | |
The purpose of this visit was to conduct a risk factor inspection. Thank you for accompanying me through the inspection.
Please fax or email the service invoice of the steam table by January 19, 2016.
If you have any questions or concerns, please feel free to contact 703-246-2444.
- Critical: No Bare Hand Contact with RTE Foods
Observation: Observed a bowl being used as a scoop in rice, observed a cup being used as a scoop in ice bucket.
Correction: MANAGER DISCARDED BOWL, INFORMED EMPLOYEE. MANAGER REMOVED CUP FROM ICE BUCKET. 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: 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: Walk-in cooler -- raw eggs over buckets of sauce and raw meats over drinks
Correction: MANAGER REORGANIZED ITEMS IN WALK-IN COOLER TO PREVENT CONTAMINATION -- to 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.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: cooked beans (113'F) and cooked rice (115'F) on steam table.
Correction: ITEMS WERE REHEATED TO 165'F OR ABOVE. EHS TRAINED EMPLOYEE TO CHECK TEMPERATURES AND ENSURE THAT HOT HOLDING ITEMS ARE AT 135'F OR ABOVE. 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.
- 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: containers of cheese (49'F) and pork cheese (50'F) in Superior three door prep cooler due to inadequate cold holding storage (doubling containers) on prep top.
Correction: ITEMS WERE MOVED TO WALK-IN COOLER TO COOL RAPIDLY. EHS TRAINED FOOD EMPLOYEE HOW TO STORE ITEMS CORRECTLY. Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.
- 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 a bucket for cleaning to be 0 ppm total chlorine.
Correction: DISCUSSED WITH MANAGER, MANAGER ADDED CHLORINE TO THE WATER TO ENSURE THAT THE CONCENTRATION IS BETWEEN 50-100PPM. 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.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: The food-contact surfaces of the following equipment were not observed sanitized: pots, pans, and utensils
Correction: DISCUSSED WITH MANAGER THAT IT IS IMPORTANT TO SANITIZE ALL ITEMS BEFORE USE. INFORM MANAGER TO SET UP SANITIZE SINK RIGHT WHEN THE PROCESS OF CLEANING STARTS, OR SET UP SANITIZE SINK WHEN FACILITY OPENS. All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at handsink in bar area and handsink in kitchen area.
Correction: MANAGER PROVIDED SOAP AT BOTH HANDSINKS. Provide hand soap at each hand sink to allow employees to properly wash their hands.
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01/12/2016 | Risk Factor | |
The purpose of this inspection is to conduct a routine inspection. Thank you for accompanying me through the inspection.
The following topics were discussed during the inspection:
1) Employee health policy
2) Proper cooling methods
3) Consumer advisory
4) Correct solution in p.p.m available in chlorine
Please fax/email a copy of the invoice service for the two door prep cooler by 09/24/2015.
Please fax/email a copy of the updated menu including the disclosure and reminder by 09/30/2015.
If you have any questions or concerns. Please feel free to contact 703-246-2444.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat, drink, or use tobacco in the kitchen areas especially while preparing food for customers. DISCUSSED WITH MANAGER.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: container to scoop rice in hot holding unit, scoop in tomato salsa in walk-in cooler, and icescoop in ice bin near bar.
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 41°F within 6 Hours Total (corrected on site) (repeated violation)
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: rice in two door prep cooler.
Correction: 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. ITEM WAS DISCARDED, PROPER COOLING METHOD WAS DISCUSSED.
- 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: sliced tomatoes (70'F), cheese (60'F), and tomato salsa (50'F) in two door prep cooler.
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 WERE DISCARDED.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: beef soup, tomato salsas, and cooked ceviche.
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient. DISCUSSED WITH MANAGER.
- Critical: Consumer Advisory, Disclosure Provided (corrected on site)
Observation: Raw and undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure.
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. DISCUSSED WITH MANAGER, INFORMATION WAS PROVIDED.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: two door prep cooler
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 / 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: gaskets and inside coolers.
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 Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Observed black mold on surfaces of ice bin.
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: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site) (repeated violation)
Observation: Observed that toxic materials (medication and first aid kit) are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. DISCUSSED WITH MANAGER.
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09/22/2015 | Routine | |
The purpose of this inspection is to conduct a follow-up inspection to ensure proper glove use, no bare hand contact, proper cleaning between raw and RTE foods, repair of handsink faucet and that handsink used only for handwashing. All items listed are in compliance.
No violation noted during this evaluation. | 04/07/2015 | Other | |
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands:--OBSERVED FOOD EMPLOYEE HANDLE TORTILLA CHIPS WITH BARE HANDS. OBSERVED ANOTHER FOOD EMPLOYEE HANDLE LETTUCE AND SLICED TOMATOES WITH BARE HAND.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. --FOOD ITEMS DISCARDED. ENVIRONMENTAL HEALTH SPECIALIST (EHS) PROVIDED TRAINING ON GLOVE USE AND BARE HAND CONTACT.
- 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 FOOD EMPLOYEE HANDLE RAW STEAK THEN HANDLE A CLEAN UTENSIL THEN OPEN THE PREP COOLER WITH SOILED GLOVES.
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. --ENVIRONMENTAL HEALTH SPECIALIST (EHS) PROVIDED TRAINING ON PROPER GLOVE USE AND CROSS CONTAMINATION.
- Critical: Food-Contact Surfaces Cleaned between Raw & RTE Food (corrected on site)
Observation: OBSERVED FOOD EMPLOYEE PLACE RAW STEAK WRAPPED IN PLASTIC WRAP ON CUTTING BOARD SURFACE, PIERCE STEAK WITH KNIFE AND THEN PLACE THE STEAK ON THE GRILL. THE KNIFE USED TO PIECE THE STEAK WAS THEN PLACED IN THE SPACE BETWEEN THE PREP COOLER AND THE EQUIPMENT NEXT TO IT WITHOUT WASHING, RINSING AND SANITIZING THE KNIFE. FOOD EMPLOYEE THEN USED THE KNFE TO CUT JALAPENOS.
Correction: ENVIRONMENTAL HEALTH SPECIALIST PROVIDED TRAINING ON CROSS CONTAMINATION, WASHING, RINSING, AND SANITIZING. JALAPENOS WERE DISCARDED AND KNIFE PLACED IN THREE COMPARTMENT SINK. SURFACE OF CUTTING BOARD WAS SANITIZED.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink at @LOCATION@ was measured at a temperature less than 100°F.--OBSERVED BROKEN HOT WATER HANDLE ON HANDSINK CLOSEST TO COOKLINE. UNABLE TO TURN HANDLE TO PROVIDE HOT WATER FOR HANDWASHING.
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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the FRONT OF KITCHEN being used TO WASH DRINKING GLASSES.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.--GLASSES WERE TAKEN TO THE THREE COMPARTMENT SINK FOR WASH, RINSE, AND SANITIZE. ENVIRONMENTAL HEALTH SPECIALIST (EHS) PROVIDED TRAINING ON HANDSINK USE AND THREE COMPARTMENT SINK USE.
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03/17/2015 | Risk Factor | |
NOTES:
* The purpose of today's visit was to conduct a follow-up inspection.
* The True 2DR Prep Cooler was being serviced at the time of follow-up inspection.
* Owner hand delivered parasite destruction letter from salmon provider at time of inspection.
* Monitor internal food temperatures while cold-holding to ensure temperatures of 41 degrees or less.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: Sour Cream(48) and Sliced Tomatoes(46) cold-holding in True 2DR Prep Cooler at temperatures greater than 41 degrees.
Correction: Relocated Sour Cream and Sliced Tomatoes to Walk-in Cooler at time of inspection. Monitor internal food temperatures to ensure temperatures of 41 degrees or less while cold-holding.
- Equipment / Good Repair / Operation (repeated violation)
Observation: True 2DR Prep Cooler observed at an ambient air temperature of 59 degrees at the time of inspection.
Correction: True 2DR Prep Cooler shall be maintained at proper adjustment and repair to ensure internal food temperatures of 41 degrees or less while cold-holding.
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05/02/2014 | Other | |
NOTES:
* The purpose of today's inspection was to conduct a routine inspection.
* Ensure all critical violations are corrected immediately and no later than the time of the next inspection.
* All non-critical violations shall be corrected immediately and no later than the time of the next inspection.
* Using calibrated sanitized metal stem food thermometer monitor cold-holding temperatures of foods to ensure internal food temperature of 41 degrees or less to prevent potential for bacterial growth.
* A follow-up inspection may or may not take place on or around Friday May 2nd 2014.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
Observation: There was no documentation of adequate employee health policy at time of inspection.
Correction: Employee health policy given to certified food manager at the time of inspection, and signed by all present employees. Certified food manager shall be responsible for maintaining employee education/training on reporting sickness & symptoms of sickness to manager. Documentation shall be current and available at the food establishment during normal operating hours.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served or sold in a ready-to-eat form without freezing for parasite destruction is not properly identified as such: Tilapia & Salmon
Correction: Please email or fax verification of parasite destruction letter to Fairfax County Health Department no later than 5-2-2014. If raw or partially cooked fish are served or sold in ready-to-eat form and the fish is raised and fed as specified by Law, a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed shall be obtained by the person in charge and retained in the records for 90 calendar days beyond the time of service or sale to a consumer.
- 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: Cooked pork, pico, sour cream, and black beans cold-holding in True 2DR Prep Cooler between 52-63 degrees at time of inspection.
Correction: Potentially hzardous foods were relocated to Walk-in cooler at time of inspection. 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.
- Equipment / Good Repair / Operation (repeated violation)
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
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.
- 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: Certified food manager arrived during inspection. It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at dish-area handwashing sink.
Correction: Dish-area hand-sink was supplied with paper towels at the time of inspection. Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Degreaser on cook-line was in Home Depot spray bottle without a common working name for identifying.
Correction: Bottle labeled at time of inspection. All toxic materials not in the original container shall be labeled with the common name to prevent potential for misuse and cross-contamination.
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04/22/2014 | Routine | |
This was a first routine inspection after a pre-opening inspection. Information regarding proper cooling methods was given to the operator. Proper cooling methods were discussed with the employees responsible for proper cooling. Employees were also instructed on proper handwashing - when to wash. Employee Health Policy forms were given to new employees and signed during the inspection.
The next inspection will be in approximately six months.
- 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.
Correction: ALL food employees shall wash their hands when changing tasks - do not wash gloves. Wash hands after handling raw chicken and before handling anything else in the kitchen.
- 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: meat and cheese mixture at walk-in refrigerator.
Correction: 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. Food was divided into smaller portions and placed in freezer for quick cooling.
- Equipment / Good Repair / Operation
Observation: The True 2DR prep refrigerator was not working at the time of this inspection.
Correction: There is adequate refrigeration without this unit, however, if it is in the establishment it must work properly. Service the unit. All refrigerators must maintain 41F or less ambient air temperature.
- Critical: Certified Food Manager/Presence Required (corrected on site)
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. CFM arrived during inspection.
- Critical: Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the 3 compartment sink are leaking.
Correction: Repair the plumbing below the 3 compartment sink. Fax or email a copy of the service order for the repair of the plumbing to the Health Department within 72 hours.
- Light Bulbs / Locations where Shielding is Required
Observation: The light bulb in the walkin freezer is not shielded.
Correction: Provide shielding (cover) for the bulb or replace with a shatter-resistant bulb.
- Lighting Intensity/ Food Prep Area / 50 foot candles (corrected on site)
Observation: Light fixture above the 3 vat sink area was not working. There was inadequate light.
Correction: Repair/replace the lighting above the 3 vat sink. Electrician made repair during inspection.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed cleaning chemicals stored on the sanitize drainboard.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
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12/03/2013 | Routine | |
Make the necessary corrections to the menu - remove asterisks from menu items which will not be offered raw or undercooked - and email a revision to the health department within four days.
Email a picture of the plumbing modification to the health department within four days.
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within ten (10) days but no later than the time of your first routine inspection (approximately 30 days). Equipment additions/replacement/changes are not allowed without Health Department approval.**
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review. Hood was cleaned in October 2013.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
Water heater: State SBF80199NE
- Critical: Direct Connection Not Allowed / Backflow Prevention Required/ 3-Vat Sink & Food Equipment
Observation: All drain lines from the 3 vat sink are hard-plumbed to the grease trap which is hard-plumbed to the street sewer.
Correction: Provide an air break on the wash and rinse sink drain lines leading to the grease trap. Provide an air gap on the sanitize sink drain line. If there are any questions about this modification, please call the health department.
- Toilet Tissue, Availability
Observation: Observed that toilet tissue was not provided at each toilet.
Correction: Provide toilet tissue at each toilet.
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10/10/2013 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Viva Tequila, 6244c Little River Turnpike, Alexandria, VA 22312 »