- Shellstock, Maintaining Identification
Observation: The date when the last shellstock from the container was sold or served is not recorded on the tag or label.
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
- In-Use Utensils, Between-Use Storage
Observation: Food preparation and dispensing utensils are improperly stored in sanitizing water.
Correction: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container
- Cooling Methods (corrected on site)
Observation: Methods used for cooling the cook-chill bags of duck in a bus pan in the walk-in refrigerator can not be accomplished with the time and temperature criteria
Correction: these bags were placed in an ice bath. Ensure this item cools from 135 to 70 F within two hours and from 70 to 41 F or below within four hours
- Nonfood-Contact Surfaces/Nonabsorbent
Observation: The nonfood-contact surface of the wiping cloth underneath the cutting board is not corrosion-resistant, nonabsorbent, and/or smooth.
Correction: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that requires frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Nonfood-contact surfaces of equipment routinely exposed to splash or food debris are required to be constructed of nonabsorbent materials to facilitate cleaning. Equipment that is easily cleaned minimizes the presence of pathogenic organisms, moisture, and debris and deters the attraction of rodents and insects.
- Equipment/Good Repair and Proper Adjustment
Observation: The "Turbo air" two door counter refrigerator door handles are not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design (tape and exposed screw).
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Utensils and Temperature and Pressure Measuring Devices/Good Repair and Calibration
Observation: The wash water temperature measuring device on the dishmachine is not maintained in good repair and/or accurate within the intended range of use.in good repair and/ or not accurate in the range of use.
Correction: Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. A utensil or food temperature measuring device can act as a source of contamination to the food it contacts if it is not maintained in good repair. Also, if temperature or pressure measuring devices are not maintained in good repair, the accuracy of the readings is questionable. Consequently, a temperature problem may not be detected, or conversely, a corrective action may be needlessly taken.
- Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site)
Observation: Utensils and food-contact surfaces of equipment were not properly sanitized after cleaning in the dishmachine
Correction: surface temperature of 160 F was not met on the food-contact surfaces
- Handwashing Sink/Using/Operation and Maintenance
Observation: The handwashing sink located at the bar is not maintained so that it is accessible at all times for employee use (missing hot water handle and the left cold water handle is stripped/no running water).
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
- Plumbing System/Maintained in Good Repair (repeated violation)
Observation: The mop sink hot water handle is not in maintained good repair.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Light Bulbs, Protective Shielding (repeated violation)
Observation: There light bulb sets in the kitchen ceiling are not shielded, coated, or otherwise shatter-resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
- Intensity/Lighting (repeated violation)
Observation: The light intensity is below 20 foot candles in the soda syrup storage area.
Correction: The light intensity shall be at least 215 lux (20 foot candles): (1) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, (2) Inside equipment such as reach-in and under-counter refrigerators
- Poisonous or Toxic Materials/Common Name/Working Containers (corrected on site) (repeated violation)
Observation: A spray bottle of degreaser was not clearly and/or individually identified with the common name of the material.
Correction: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
|
02/03/2016 | Routine | |
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post no-smoking signs or international no-smoking signs in the non-smoking area.
These can be found online at www.vdh.virginia.gov/breatheasy
- Eating, Drinking, or Using Tobacco/Food Contamination Prevention
Observation: An open beverage container and/or a closed beverage container not handled to prevent contamination of a food employee's hands, the container, exposed food, and/or clean equipment was observed (need lid in addition to the straw).
Correction: A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands
- Shellstock, Maintaining Identification
Observation: The date when the last shellstock from the container was sold or served is not recorded on the tag or label.
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
- Reduced Oxygen Packaging, Criteria/HACCP Plan (repeated violation)
Observation: Vacuumed packaged cooked chicken and duck observed in the walk-in refrigerator in pans of water with date markings of 9/25.
Correction: Cooked foods vacuumed packaged for longer than 48 hours requires an approved HACCP Plan from our office. These foods shall be discarded.
- Handwashing Sink/Using/Operation and Maintenance
Observation: The handwashing sink located at the bar is missing it's hot water handle.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
|
09/29/2015 | Risk Factor | |
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post no-smoking signs or international no-smoking signs in the non-smoking area.
These can be found online at www.vdh.virginia.gov/breatheasy
- Package Integrity (corrected on site)
Observation: A can of pumpkin is not in good condition.
Correction: Food packages shall be in good condition and protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
- Shellstock, Maintaining Identification
Observation: The date when the last shellstock from the container was sold or served is not recorded on the tag or label.
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
- Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination (corrected on site)
Observation: Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods (limes found stored below eggs in the walk-in refrigerator).
Correction: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Foods inside the three door prep refrigerator cold holding at the improper temperature of 57 F
Correction: items were relocated to the walk-in refrigerator, do not store tcs foods in this unit until it is adjusted/repaired to hold foods at or below 41 F.
- Reduced Oxygen Packaging, Criteria/HACCP Plan (repeated violation)
Observation: The facility does not have a HACCP Plan approved by this department for vacuum packing raw and cooked meats.
Correction: Stop vacuum packing meats until a HACCP plan that you submit to our office is approved.
- Reduced Oxygen Packaging, Criteria/Fish (corrected on site)
Observation: Fish is packaged using a reduced oxygen packaging method. The establishment does not have an approved HACCP plan for the food that is packaged using the reduced oxygen packaging (ROP) process. Insufficient controls exist in the final packaged form of reduced oxygen packaged food that is known to have a microbiological hazard Clostridium botulinum. THE VACUUMED PACKAGED WAS DISCARDED.
Correction: Except for fish that is frozen before, during, and after packaging, a food establishment may not package fish using a reduced oxygen packaging (ROP) method. Unfrozen raw fish and other seafood are specifically excluded from ROP because of these products' natural association with C. botulinum type E which grows at or above 3ºC (37-38ºF). Cease the service or sale of ROP food. An approved HACCP plan must be in place prior to packaging food using the ROP processing method. Provide at least two barriers to control the growth and toxin formation of Clostridium botulinum.
- Plan Submission and Approval/When a HACCP Plan is Required (repeated violation)
Observation: A HACCP plan was not submitted to the regulatory authority for approval prior to engaging in use of the VacMaster.
Correction: Before engaging in an activity that requires a HACCP plan, a permit applicant or permit holder shall submit to the regulatory authority for approval a properly prepared HACCP plan as specified under section 8-201.14 and the relevant provisions of this Code if: (1) Submission of a HACCP plan is required according to law
|
06/12/2015 | Risk Factor | |
Disclose the menu items that may be served undercooked to the consumer reminder statement with matching symbols.
The grease interceptor is cleaned out quarterly.
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post no-smoking signs or international no-smoking signs in the non-smoking area.
These can be found online at www.vdh.virginia.gov/breatheasy
- Nonfood-Contact Surfaces/Nonabsorbent
Observation: The nonfood-contact surfaces of the cardboard to line some shelves, the underside of the bar counter top and the cloths used under cutting boards at the counters are not corrosion-resistant, nonabsorbent, and/or smooth.
Correction: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that requires frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Nonfood-contact surfaces of equipment routinely exposed to splash or food debris are required to be constructed of nonabsorbent materials to facilitate cleaning. Equipment that is easily cleaned minimizes the presence of pathogenic organisms, moisture, and debris and deters the attraction of rodents and insects.
- Plumbing System/Maintained in Good Repair
Observation: The mop sink hot water handle is not in maintained good repair.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Light Bulbs, Protective Shielding
Observation: Several light bulbs in the kitchen ceiling are not shielded, coated, or otherwise shatter-resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
- Handwashing Cleanser, Availability
Observation: A supply of hand cleaning liquid, powder, or bar soap is not provided at each handwashing sink (bar).
Correction: Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Intensity/Lighting
Observation: The light intensity is below 20 foot candles in the soda syrup storage area.
Correction: The light intensity shall be at least 215 lux (20 foot candles): (1) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, (2) Inside equipment such as reach-in and under-counter refrigerators
- Poisonous or Toxic Materials/Common Name/Working Containers (corrected on site)
Observation: Working containers used for storing poisonous or toxic materials are not clearly and/or individually identified with the common name of the material (at bar).
Correction: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
|
02/10/2015 | Routine | |
1. Wash hands frequently.
2. Handle on the right door of "Turbo air" 2-dr counter refrigerator is not maintained in good repair.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post no-smoking signs or international no-smoking signs in the non-smoking area.
These can be found online at www.vdh.virginia.gov/breatheasy
- Demonstration/Knowledge/Responding Correctly to the Inspector's Questions (corrected on site)
Observation: The person in charge did not demonstrate their knowledge of foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic relation.
Correction: Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic relation.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: Containers of flour and sugar are not identified with the common name of the food.
Correction: Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient, when the consumer has specifically requested that it not be used, may result in severe medical consequences. The mistaken use of food from unlabeled containers could result in chemical poisoning.
- Food Storage/Preventing Contamination from the Premises
Observation: Lots of foods were stored on the floor in walk-in freezer.
Correction: Food shall be protected from contamination by storing the food: (1) In a clean, dry location
- Reduced Oxygen Packaging, Criteria/HACCP Plan
Observation: The food establishment packages potentially hazardous food (chicken wings, lamb) using a reduced oxygen packaging method without an approved HACCP plan.
Correction: A food establishment that packages potentially hazardous food (time/temperature control for safety food) using a reduced oxygen packaging method shall have a HACCP plan that contains the information specified under paragraph 8-201.14(D) and that: (1) Identifies the food to be packaged
- Reduced Oxygen Packaging, Criteria/Cook-Chill or Sous Vide (corrected on site)
Observation: The food establishment is packaging food using a cook-chill or sous vide process without a HACCP plan.
Correction: (all foods discarded) - A food establishment may package food using a cook-chill or sous vide process without obtaining a variance if: (1) The food establishment implements a HACCP plan that contains the information as specified under paragraph 8-201.14(D)
- Nonfood-Contact Surfaces (repeated violation)
Observation: The nonfood-contact surface of the milk crates used for storing and shelving is not free of unnecessary ledges, projections, and crevices, and/or designed and constructed to be easily cleanable or maintained.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Hard-to-clean areas could result in the attraction and harborage of insects and rodents and allow the growth of foodborne pathogenic microorganisms. Well-designed equipment enhances the ability to keep nonfood-contact surfaces clean.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: The handwashing station at bar is being used as a dump station.
Correction: The handwashing facility identified above is to be used for washing hands only.
- Handwashing Signage
Observation: A sign or poster that notifies food employees to wash their hands is not provided at bathroom handwashing sinks used by food employees and/or is not clearly visible to food employees.
Correction: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
- Plan Submission and Approval/When a HACCP Plan is Required
Observation: A HACCP plan was not submitted to the regulatory authority for approval prior to engaging in an activity that requires a HACCP plan.
Correction: Before engaging in an activity that requires a HACCP plan, a permit applicant or permit holder shall submit to the regulatory authority for approval a properly prepared HACCP plan as specified under section 8-201.14 and the relevant provisions of this Code if: (1) Submission of a HACCP plan is required according to law
|
07/22/2014 | Routine | |
- Critical: Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination (corrected on site)
Observation: A tray of raw eggs still inside the paper tray was stored on top of vegetables inside the walk-in cooling unit.
Correction: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
- Nonfood-Contact Surfaces
Observation: The nonfood-contact surface of the milk creates are not free of unnecessary ledges, projections, and crevices, and/or designed and constructed to be easily cleanable or maintained, the restaurant is using milk crates for shelving.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Hard-to-clean areas could result in the attraction and harborage of insects and rodents and allow the growth of foodborne pathogenic microorganisms. Well-designed equipment enhances the ability to keep nonfood-contact surfaces clean.
|
11/20/2013 | Routine | |
CO Approved. First routine inspection on or after December 2, 2013.
- Equipment/Nonfood-Contact Surfaces/Cleaning Frequency
Observation: The hood filters need cleaning.
Correction: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests.
- Hand Drying Provision
Observation: Each handwashing sink is not provided with individual, disposable towels
Correction: a continuous towel system that supplies the user with a clean towel
- Cleaning, Frequency and Restrictions
Observation: The entire floor needs cleaning.
Correction: Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
|
10/29/2013 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Water And Wall Restaurant, 3811 N Fairfax Dr #105, Arlington, VA 22203 »