- Critical: Certified Food Manager: Presence Required
Observation: There was no certified food manager present during the inspection,
Correction: Obtain a Northern VA Certified Food Manager Card and fax/ email to me within 10 days.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Raw lamb chops were improperly stored on top of ready to eat cole slaw. The lamb chops were relocated during the inspection.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: soiled cooking utensils are in dirty standing water held at 108°F. Dish were removed from the cooking area.
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: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: brown gravy, garlic & oil. Foods were discarded during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: the chicken breast. The chicken breast were discarded during the inspection..
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Equipment / Food-Contact / Visibly Clean (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: the knives, the sheet trays, mixer, and microwave oven.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time
Correction:
- Equip/Utensils/Linens/Single-Service/Invert, Cover
Observation: Single service cups were observed stored uncovered.
Correction: Clean equipment and single service containers shall be covered/inverted.
- Handwashing Sink / Used for Hand Wash Only
Observation: The handwashing station at the service bar is being used to clean equipment and utensils. The utensils were removed from the hand sink during the inspection.
Correction: A hand washing sink may not be used for purposes other than hand washing.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at the front handwashing sink. A wiping cloth towel was observed used as a hand towel. Use paper towels.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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10/08/2015 | Routine | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were measured at improper temperatures: duck sauce, chicken stock, Calvados, sausage pate, and half 'n half. The sauces and pate were discarded and the half n half was placed in a colder refrigerator.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: the 3 door reach-in refrigerator.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are damaged: 3 door reach-in refrigerator.
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.
- Kitchenware and Tableware - Preventing Contamination
Observation: Unwrapped single-service items were provided at the consumer self-service counter. (cups)
Correction: Single-service items that are intended for food or lip contact (such as straws or coffee stirrers) shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Spray bottles of cleaners were improperly stored with clean bowls. The cleaners were relocated during the inspection.
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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06/10/2015 | Routine | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the reach-in freezer unit. Raw meat was relocated during the inspection.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- 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: smoked salmon.
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.
- 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: hamburger/ cheeseburger on the lunch menu.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: the slicer, the mixer, the interior of the bulk storage bins and the interior of microwave oven
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Equip/Utensils/Linens/Single-Service/Original Package
Observation: Single service cups and coffee filters were observed stored unprotected at the front counter..
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.
- Physical Facilities Good Repair
Observation: Observed that the ceiling tiles are not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Dressing Rooms and Lockers to be Kept Orderly
Observation: Observed employee clothing and other possessions stored in areas that may contaminate food, food-contact surfaces of equipment, single-service items, or single-use items.
Correction: Instruct employees to use the designated lockers and clothes hooks to prevent contamination of food, food equipment and utensils, and preparation surfaces.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. Remove broken unused ice machine.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Critical: Separation of Toxics by Spacing or Partitioning (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. The butane was improperly stored above the kitchen prep table. Cleaners were improperly stored with food in the front cabinet. Toxic chemicals were relocated during the inspection.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.
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02/04/2015 | Routine | |
This visit was made to conduct a follow-up inspection. The owner has emailed me the revised menu and the burger has been disclosed.
- 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: corner of shelving near 3 compartment sink (currently wrapped in newespaper)
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.
- Light Bulbs / Locations where Shielding is Required (repeated violation)
Observation: Light bulb(s) in the back of kitchen over chest freezer are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
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10/21/2014 | Follow-up | |
This visit was made to conduct a follow- up inspection. Spoke to manager concerning disclosure on menu for the burger and she stated that she was not able to get them done yet. I am extending the follow-up 3 days. Owner was told that within this time she is to fax/email me the revised menu.
- 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: burger (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.
- 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: corner of shelving near 3 compartment sink (currently wrapped in newespaper)
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.
- Light Bulbs / Locations where Shielding is Required (repeated violation)
Observation: Light bulb(s) in the back of kitchen over chest freezer are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
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10/16/2014 | Follow-up | |
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: employees did not know all BIG 5 foodborne illnesses. Employee health poster was given to and reviwed with facility.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, Nontyphoidal Salmonella, E. coli, or Shigella)
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures (employees did not use papet towel to turn off facuet after washing hands) proper procedure demonstrated
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: utensils in water at 131F, containers with no handle used to scoop bulk items.
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: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves worn during multi-tasked food preparation (employees using gloves to do multiple different tasks)
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: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: french onion soup, potato soup, pulled pork (all prepared over 6 hours ago, all discarded
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: foods being cooled with lid on or tightly covered in plastic
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site) (repeated violation)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: some foods in 3 door reach in
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 10/1 they shall be date marked with a "use by" date not exceeding 10/7.
- Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): bread pudding at front counter (not time stamped, all discarded)
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department.
- 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: burger (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.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: corner of shelving near 3 compartment sink (currently wrapped in newespaper)
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.
- Equipment / Good Repair / Operation (corrected on site) (repeated violation)
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: (1 door upright True refrigerator). No TCS food stored in unit. DO NOT USE for storage of TCS foods until repaired.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the bar is being used as a dump station.
Correction: A hand washing sink may not be used for purposes other than hand washing.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the back of kitchen over chest freezer are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink (no paper at bar sink)
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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10/03/2014 | Routine | |
Do not store potentially hazardous foods in the one door upright unit.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: Cooked beans and potatoes at 48 and 44F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: several food items in 3 door unit.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
- Ambient Air & Water Temp Meas Devices, F Scale, Accurate within 3°F
Observation: The ambient (air/water) temperature measuring device located in the following unit is not accurate in °F. the 3 door unit registered at 32F and the true reading is at 41F
Correction: Ambient air and water temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/-3°F in the intended range of use.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. One door upright
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
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05/27/2014 | Routine | |
This visit was made to conduct a follow-up inspection from the risk factor assessment conducted on January 31, 2014. The mechanical dishmachine is properly sanitizing utensils and equipment (chlorine test strip registered 50ppm).
No violation noted during this evaluation. | 02/12/2014 | Follow-up | |
This visit was made to conduct a risk factor assessment.
-Time as a Public Health Control form completed for the use of bread pudding. Written procedures shall be maintained in the food establishment and made available to the regulatory authority upon request.
Repeat violations are subject to civil penalties.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated: bread pudding at front counter.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours is used as the public health control : 1) the food shall have an initial temperature of 41°F or less if removed from cold holding temperature or, 2) the food shall have an initial temperature of 135°F or above if removed from hot holding temperature control, 3) the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 4) the food shall be cooked and served if ready to eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 5) the food if unmarked or marked to exceed a 4 hour limit shall be discarded. Corrected by discarding the bread pudding.
- Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item for which time rather than temperature is being used as a control was not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control: bread pudding.
Correction: Food items for which time rather than temperature is being used as a control shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Corrected by discarding the bread pudding and discussing proper procedures when using time as a public health control.
- 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: dishes, cutting boards, pots, pans and silverware. Mechanical chemical dishmachine is not sanitizing dishes (chlorine test strip registered at 0ppm).
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. Corrected by calling a repair person. Until mechanical dishmachine properly sanitizes dishes at the proper concentration all equipment and utensils must be properly sanitized in the 3-compartment sink.
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01/31/2014 | Risk Factor | |
This visit was made to conduct a routine inspection. The following items require attention.
1. Expectation is for the Certified Food Manager and all food employees to know reportable symptoms and the big 5 illnesses.
2. A Certified Food Manager (CFM) is required to be on-site at all times of operation. Recommend having more than one CFM at food facility.
3. Time/Temperature Control for Safety foods (TCS) shall either be kept hot at 135F and above or cold at 41F or below. Keeping foods for long periods of time in the danger zone (41F-135F) increases the risk for bacterial contamination. Make sure the pooled eggs, garlic-in-oil, and shredded pork are either kept hot (135F or above) or cold (41F or below).
4. Toxic materials need to be stored away from food and food contact surfaces to prevent contamination.
5. Shellstock tags are required to be stored with shellstock and the date of the last shellstock sold needs to be marked on shellstock tags. Shellstock tags need to be kept on file for 90 days.
Repeat violations are subject to civil penalties.
- Critical: Certified Food Manager: Presence Required (corrected on site)
Observation: There was no Certified Food Manager (CFM) present at the beginning of the inspection.
Correction: It is unlawful to operate a food establishment unless it is under the immediate control of a CFM. It is highly suggested that you have more than one employee with the food manager's certification. 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 enforcement action. CFM arrived 15 minutes into inspection. It is recommended to have more than one CFM working at food facilities.
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: Certified Food Manager (CFM) could not provide all reportable symptoms or the big 5 illnesses.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Tags missing from the molluscan shellfish containers (oysters and mussles).
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. Corrected by discussing with the Certified Food Manager (CFM) ways to keep tags with shellfish containers.
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold (corrected on site)
Observation: The date on which the last shellstock from the container is sold or served was not recorded on the tag or label. Currently this facility writes the week number on the tag indicating which week the last shellstock was sold. For example, observed #2 on one tag.
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. For example, if the last shellstock was sold today, the date 10/4/13 would be written down on the tag. Corrected by discussing with the CFM how to properly record the date last shellstock was sold onto shellstock tags.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken stored on shelf above scallops, raw oysters, and pork in the True 3-door glass refrigerator.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). Corrected by relocating raw chicken to the bottom shelf.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above
Observation: The following food item(s) were measured at improper temperatures:
1. cassis (duck), cream sauce, tarragon chicken sauce, and beef sauce were all between 80-83F stored in the steam table. Water level at the steam table was at 125F. As per Certified Food Manager, the above food items were in the steam table for approximately 1 hour.
2. Shredded pork on grill was 98-104F. As per CFM the pork was on the grill for approximately 1 hour.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above. Corrected by reheating the above items to 165. CFM indicated they will begin only filling stainless steel containers only 1/2 full in order to help maintain 135F or above.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were measured at improper temperatures:
1. Pooled eggs were 78F for omlettes stored in a pitcher on the counter at the cookline since 11 AM.
2. Garlic in oil was 80F stored on counter at the cookline since 11 AM.
3. Coleslaw was 61F stored in a container on top of ice since 11 AM.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Make sure pooled eggs and garlic in oil are stored in refrigeration to maintain 41F or below.
-When using ice to cold hold Potentially Hazardous Foods at 41F or below make sure the container is not overfilled and the container is completely immersed in ice.
Corrected by discarding the pooled eggs, garlic in oil, and coleslaw.
- Plumbing / Maintained in Good Repair (corrected on site)
Observation: Plumbing at the dishmachine is leaking into a container on the floor. Duct tape is being used to prevent dripping.
Correction: A plumbing system shall be maintained in good repair. Remove the duct tape and repair plumbing to prevent waste from dripping onto the floor.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulbs in the fixture above the True upright refrigeartor and True upright freezer are not covered by a protective shielding. As per Certified Food Manager, the light cover recently broke.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Critical: Separation of Toxics by Spacing or Partitioning (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Windex was stored on the shelf next to a bag of onions.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning. Corrected by relocating the Windex.
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10/04/2013 | Routine | |
This visit was conducted to complete a risk based food safety evaluation.
1. I was really pleased with the continued progress at your premises. The glass fronted cooler was correctly organized and temperatures inside were correct.
2. Please ensure that you keep your garlic and oil mixture on ice or in the refrigerator during service. This is a potentially hazardous food and must be maintained at 41
°F
or below.
3. A full routine evaluation was not completed today, but please ensure that you thaw food under running water.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: Garlic in oil was observed stored at room temperature (84°F)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
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06/24/2013 | Risk Factor Assessment | |
This visit was conducted to follow up on 2 issues raised during your routine evaluation:
1. Cross contamination of raw and ready to eat food in the glass fronted cooler
2. Dating shell stock tags
I was very pleased to see that both matters had been corrected.
No violation noted during this evaluation. | 03/13/2013 | Routine | |
This visit was conducted to complete a routine food safety evaluation.
1. It is essential that you store food correctly on site. On your last three inspections, cross contamination of raw and ready to eat foods has been highlighted as a violation. You must ensure that raw and ready to eat foods are stored separately. A $50 civil penalty ticket has been issued for this. (Ticket number - 04301)
2. You must ensure that the shell stock tag is kept with the shell stock until the last portion is sold. As this point, the date must be recorded on the tag, and the tag retained for 90 days.
3. The manager was co-operative in correcting violations quickly.
- Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Tags missing from the molluscan shellfish containers.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold (repeated violation)
Observation: The date on which the last shellstock from the container is sold or served was 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.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Separation of raw and ready to eat food in the 3 door glass fronted cooler was poor. Raw chicken was stored above cooked lobsters, raw scallops were stored on top of cooked lobsters, cooked Canadian bacon was found amongst packages of raw ground beef.
Correction: Better controls over the separation of raw and ready to eat foods is essential. 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.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Raw chicken was observed stored above steaks, raw lamb, raw sea foods and raw pork.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- Utensils That are In-Use / Between-Use Storage (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Utensils were observed in water at 124°F.
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: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: Fresh whipping cream was observed at 53°F and garlic and oil mixture at 67°F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: The main body of the deli slicer was not being sanitized after cleaning with soapy water.
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: The bar hand washing sink was being used to rinse cloths.
Correction: A hand washing sink may not be used for purposes other than hand washing.
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02/28/2013 | Routine | |
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