- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Ham (x2) and cheddar at 55F, 48F, and 46F on open top portion of the 3DR prep cooler (omelette stationi). Ice was added to cool food items to 41F or below.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.
- Critical: Consumer Advisory, Disclosure Provided
Observation: Disclosure statement was observed missing from the breakfast menu. Update menu within 15 days.
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.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (repeated violation)
Observation: Bar glass machine was observed at 0 PPM chlorine. Main dish machine will be used for bar glassware until the bar dish machine is repaired.
Correction: Immediately discontinue use of the dishmachine. Repair the dischmachine so that food contact surfaces are exposed to sanitizer for the required amount of time per the data plate. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and sanitize food contact surfaces.
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10/21/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Submit service report for repair of dish machine within five business days. Discussed cold-holding of butter using ice when outside of coolers during today's visit. Thank you for your time today. If you have any questions, please call (703) 246-2444.
- Wiping Cloths / Use Limitation /Dry
Observation: Wiping cloths improperly used for the following activity: under cutting boards to prevent sliding.
Correction: Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (corrected on site)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food items that may be served raw and/or undercooked: seared ahi tuna, cheeseburger on lunch menu.
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. EHS REVIEWED MENU WITH MANAGER AND ITEMS WERE MARKED AS DISCUSSED DURING THE VISIT.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time
Observation: Dish machine was not in use during today's visit. Observed 0 ppm chlorine at bar dish machine after priming and various attempts.
Correction: Repair the dischmachine so that food contact surfaces are exposed to sanitizer for the required amount of time per the data plate. Until the machine is adequately repaired the establishment may utilize the main dish machine or 3-compartment sink.
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04/22/2015 | Routine | |
Provided Hand Wash Poster
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: Salmon is served raw or partially cooked and is 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.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster 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.
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12/15/2014 | Risk Factor | |
Email or fax (703-) 653-9448 copy of service record for Roll in refrigerator #3 and Left 2 dr reach in prep unit on cook line, attention to this EHS.
- 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: Hummus and Habenera Sauce at 45 F in Roll In Frig #3
Correction: Sliced Tomatoes and sliced ham at 45 F in left 2 dr cookline prep frig. All food in Roll in Frig #3 discarded and food just placed in middle cookline prep frig relocated
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06/19/2014 | Routine | |
Continue with using 3 Vat sink to sanitize until main dish machine and bar glass dish machine has been repaired. Send notifications when repairs completed and/or Written statement from fish supplier obtained to EHS email or fax number.
- 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: Salmon & Rainbow Trout
Correction: 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) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Milk in Room Service Frig
Correction: Mashed Potatoes and Beef in Walk in
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (repeated violation)
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.
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12/20/2013 | 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 written 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 written 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)
- Fish Served Raw RTE / Records Creation & Retention of Freezing For Parasite Destruction
Observation: No records of freezing for parasite destruction are maintained for the following raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form: Salmon and Rock Fish
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records for the frozen fish at the food establishment for 90 calendar days beyond the time of service or sale to a consumer. If the fish are frozen by a supplier, a letter from the fish supplier stipulating that the fish is frozen as required shall be provided.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Sliced cheese 52F (top), Butter 47F (inside), Liquid egg 48F (inside) - Continental 1 dr prep refrigerator on Cook line Note: All items discarded and unit taken out of service for repair.
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.
- 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: Continental 1 Dr prep frig 50F and 4 drawer frig 48Fon cook line.
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: The door gaskets of the following unit(s) are damaged: Two of the Continental 2 Dr prep refrigerators on the cook line
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.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site) (repeated violation)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of zero ppm chlorine solution. Note: Discontinued using dishmachine
Correction: bar glass ware will be washed in kitchen 3 vat sink
- 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: all items washed in the kitchen dishmachine.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- 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. Note: All items manually sanitized after washing in dishmachine.
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.
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: Metal pans and roomservice food covers were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
- Equip/Utensils/Linens/Single-Service/Original Package
Observation: Coffee filters were observed stored unprotected at the kitchen beverage area.
Correction: Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
- Insect Control Devices, Installation
Observation: Insect control device is located over prep table by hand sink and by coffee station over condiments where dead insects may be impelled or fall.
Correction: Relocate the insect control device so that it is not located over a food preparation area and dead insects are prevented from being falling on exposed food, clean equipment, utensils, linens, and unwrapped single-service and single-use articles.
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08/07/2013 | Routine | |
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