The purpose of this visit was to conduct a risk factor assessment.
Please email me the updated menu and the raising and feeding letter for the salmon by December 8, 2015. Additionally please email me a picture of your photo certified food manager's id by December 15, 2015.
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction (repeated violation)
Observation: The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction:shrimp, branzino
Correction: Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours. BOTH ITEMS ARE ASTERISK TO LINK TO THE CONSUMER ADVISORY. IF PARASITE DESTRUCTION IS NOT OBTAINED FOR BOTH OF THESE ITEMS PLEASE REMOVE THE ASTERISK FROM THE MENU AND FULLY COOK THE PRODUCTS
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
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: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item was observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed linguine at 55F on the True 2 door prep top cutting board
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.PUT IN WALK IN
- Critical: Consumer Advisory, Reminder Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without a reminder statement:Observed caesar salad does not display an asterisk beside it on the dinner menu
Correction: The Consumer Advisory shall include a reminder statement that includes asterisking (*) the animal-derived foods requiring disclosure to a footnote that states one of the following: 1) "Regarding the safety of these items, written information is available upon request", or 2) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness", or 3) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions".
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448.GAVE PIC ORS INFORMATION
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11/16/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
Please email me the parasite destruction information for the salmon, sea bass and shrimp within 10 days.
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction
Observation: The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction:salmon, shrimp, branzino
Correction: Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment:True 2 door prep refrigerator
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Equipment / Fixed / Space / Seal
Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: 3-vat sink is missing caulking
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
- Food Temp Meas Device, Calibrated (corrected on site)
Observation: The food temperature measuring device was found out of calibration in the range of use.Observed facilities thermometer at 0F in ice and water
Correction: Food thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32°F or calibrated in a pot of boiling water at 212°F. RECALIBRATED TO 32F IN ICE AND WATER
- Critical: Food-Contact Surfaces Cleaned Any Time after Contamination (corrected on site)
Observation: Equipment food-contact surfaces/utensils were not observed cleaned before any possible contamination. Observed ice scoop hanging from the ice machine, a ladder leaned up against the food contact surface of the ice scoop
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. ICE SCOOP WASHED, RINSED AND SANITIZED, RELOCATED THE ICE SCOOP
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Caulking at dishmachine along drain board
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the bottom right portion of the door in the kitchen.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
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05/26/2015 | Routine | |
A RISK FACTOR inspection of your facility was conducted today. Thank you for accompanying me during this visit and answering my questions.
NOTE: At this visit further time was taken to discuss with the CFM that they should continue to retain their shell fish stock tags for 90 days for review by the Health Department and mark the date when the last shellfish was sold/served on this tag. Also discussed Employee Health Policy guidelines and measures taken to train staff on following those guidelines.
Questions: Call 703-246-2444
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site)
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.OBSERVED BLACK MOLDY SUBSTANCE ON THE INSIDE SURFACES OF THE ICE BINS.
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.DISCUSSED WITH CFM, ICE BIN WILL BE CLEANED ON REGULAR BASIS . STAFF WILL START CLEANING THIS EVENING AFTER CLOSE.
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12/23/2014 | Risk Factor | |
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label. OBSERVED THAT THE TAGS FOR SHELLFISH WERE NOT MARKED WITH DATES LAST SOLD
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served. DISCUSSED WITH THE CFM THE PUBLIC HEALLTH REASON FOR MARKING THE DATE ON THE TAGS. CFM AND STAFF WATCHED AS THIS WAS DEMONSTRATED ON ONE TAG.
- Ice Used as Exterior Coolant, Prohibited as Ingredient (corrected on site)
Observation: Ice used as a medium for cooling the exterior surfaces of food is also for beverage ice or used as food.OBSERVED BOTTLE OF ALCOHOL AND SMALL CONTAINER WITH CUT LIME STORED ON THE ICE IN ICE BIN AT THE BAR.
Correction: After use as a medium for cooling the exterior surfaces of food, packaged foods, beverages, or cooling coils/tubes, the ice may not be used as food. STAFF REMOVED THE BOTTLE AND BOWL AND DISCARDED SOME OF THE ICE.
- Unpackaged Food Not in Contact with Undrained Ice (corrected on site)
Observation: The following unpackaged food was found stored in direct contact with undrained ice.OBSERVED CONTAINERS OF RAW SHRIMP AND RAW SCALLOPS STORED IN ICE WITHOUT DRAIN.
Correction: Unpackaged food may not be stored in direct contact with undrained ice.CFM MOVED THE ITEMS TO CORRECT CONTAINERS .
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth:OBSERVED ALUMINIUM FOIL USED TO LINE SECTIONS OF THE STOVE.
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. ASKED MANAGER TO REMOVE THE FOIL.
- Critical: Air Gap Design Standard, Not Less than 1'
Observation: An air gap between the HOSE BIB and the flood rim level of the 3 VAT sink is not observed. THE HOSE BIB IS ALMOST AT THE SURFACE OF THE 3 VAT SINK
Correction: An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch. SPOKE TO CFM AND ASKED THAT THERE WAS A GAP BETWEEN THE HOSE .AND THE RIM OF THE 3 VAT SINK.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the caulking at 3VAT sink has come off and is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.ASKED MANAGER TO RECAULK THE AREA.
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06/25/2014 | Routine | |
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows:OBSERVED RAW CHICKEN AND RAW BEEF ON THE SAME SHELF IN THE 2DR UPRIGHT FREEZER AND RAW CHICKEN OVER RAW BEEF AND RAW FISH IN THE WALK IN 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: DISCUSSED WITH CFM AND PROVIDED ILLUSTRATED HAND OUT .
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the BLEACH solution was measured at >200 ppm using a bleach test strip kit. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of bleach sanitizer at 501-00 ppm. Verify concentration using the appropriate test kit.CORRECTED: EHS WORKED WITH STAFF TO ADJUST THE CONCENTRATION OF BLEACH IN THE SOLUTION TO ~100PPM. THIS WAS TESTED USING A BLEACH TEST STRIP.
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12/23/2013 | Risk Factor | |
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: The tags for the molluscan shellfish are not available or are discarded immediately after the container is empty. OBSERVED THAT NO TAGS WERE AVAILABLE FOR SHELL FISH THAT WERE CURRENTLY BEING USED.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. CORRECTED: DISCUSSED WITH CFM TO KEEP TAGS ATTACHED TO CONTAINER.
- 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: OBSERVED RAW BEEF STORED OVER RAW TUNA AND RAW SHELL EGGS IN THE WALK IN 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: CFM REMOVED THE ITEMS AND STORED THEM CORRECTLY.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: OBSERVED OPEN TRAY OF RAVIOLI I THE TRUE 2 DR FREEZER AND CONTAINERS OF POLENTA AND ALFREDO SAUCE IN THE WALK IN REFRIGERATOR.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.CORRECTED: CFM COVERED THE ITEMS.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter NEAR THE SOUP HOT HOLD.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.CORRECTED: EMPLOYEE REMOVED THE WET WIPE FROM THE AREA.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked:OBSERVED NO DATE MARKING ON CONTAINERS OF POLENTA AND ALFREDO SAUCE IN THE WALK IN REFRIGERATOR.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.CORRECTED: CFM DATE MARKED THE ITEMS.
- Critical: Food-Contact Surfaces Cleaned Any Time after Contamination (corrected on site)
Observation: Equipment food-contact surfaces/utensils were not observed cleaned before any possible contamination. OBSERVED NO SANITIZING SOLUTION IN THE KITCHEN AREA OR IN THE 3 VAT SINK.
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. CORRECTED: EMPLOYEES MIXED SEVERAL BUCKETS OF SANITIZING SOLUTION FOR USE .
- Critical: Backflow Prevention, Air Gap / When Required
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin IN THE 3 VAT SINK.
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by providing an air gap as specified under 5-202.13.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles
Observation: Observed that inadequate lighting was provided in the walk-in refrigerators, walk-in freezers, and/or dry storage areas. OBSERVED NO WORKING LIGHT BULB IN THE STORAGE AREA LEADING TO WALK IN.
Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
- Physical Facilities Good Repair
Observation: Observed that the front door of the retaurant is damaged and not maintained in good repair. Also seal all gaps at the back door to prevent vector entry.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/20/2013 | Routine | |
The purpose of this visit was to respond to a complaint received by the Health Department on December 27, 2012. The complainant alleged biting a piece of bread and a fragment of glass was in the bread. Upon investigation discussed the bread supplier, the storage area of the bread and the bread baskets with the person in charge (PIC).
The complaint is confirmed, of foreign material in/on the bread, based on the PIC concurring with the information supplied by the complainant. However, no foreign material was noted on the bread cutting area or the bread presently at the facility.
No violation noted during this evaluation. | 12/28/2012 | Complaint | |
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