A RISK FACTOR inspection of your facility was conducted today. Thank you for accompanying me during this visit as your participation allows me to assess areas at your facility where further clarification is required.
NOTE: At this inspection manager was informed that a Certified Food manager (CFM) with a valid Food Manager card is required to be present at all times when the facility is in operation , including when food is being prepped. Also discussed on training staff that shell fish tags are not to be removed and have to be retained with the shell fish container until empty.
Questions: Please call 703-246-8421
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Tags missing from the molluscan shellfish containers. OBSERVED A CONTAINER OF MOLLUSCAN SHELLFISH IN THE WALK IN REFRIGERATOR WITH NO TAGS ATTACHED,
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. STAFF WERE ABLE TO IDENTIFY THE TAGS WHICH WAS STORED ELSEWHERE AND ATTACH IT BACK TO THE CONTAINER.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present for a majority of the inspection. OBSERVED NO STAFF PRESENT IN THE FACILITY WITH VALID FAIRFAX COUNTY APPROVED FOOD MANAGER CARD. CERTIFIED FOOD MANAGER ARRIVED TOWARDS THE END OF THE INSPECTION.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. 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 closure of the establishment. DISCUSSED WITH MANAGER THAT A CERTIFIED FOOD MANAGER NEEDS TO BE AVAILABLE AT ALL HOURS OF OPERATION INCLUDING PREPPING FOODS. RECOMMEND ADDITIONAL STAFF MEMBER GET CERTIFIED .
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the back kitchen area are being used for other purposes. OBSERVED ONE HAND WASH SINK NEAR THE DISH MACHINE WAS BEING USED TO STORE PANS AND KNIVES AND THE SECOND HAND WASH SINK NEAR THE HOBART WAS BEING USED TO THAW LOBSTER SAUCE.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.DISCUSSED WITH STAFF AND MANAGER ON RETRAINING STAFF ON PROPER USE OF HAND WASH SINK. ITEMS WERE REMOVED FROM THE SINKS.
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11/10/2015 | Risk Factor | |
A ROUTINE INSPECTION was conducted today. Thank you for accompanying me during this inspection as your participation allows me to clarify information and identify areas where your processes may need further alteration or assessment.
Recommended to the CFM refresher courses be conducted to remind employees on Employee Health Guidelines. Also discussed public health significance of marking the shellfish tag with the date when the last item was sold/served. Dish machine is currently not working due to hot water issues and not effectively turning the thermolabel black. CFM has been given a few themolabels and instructed to use them to check the dish machine after the hot water has come back on for a few hours. If the machine still does not turn thermolabel black, CFM understands that the machine needs to be repaired and an invoice faxed in 10 days. Use the 3 VAT sink set up till machine can effectively sanitize by heat.
Questions: Please call 703-246-2444
- 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 CONSISTENT MARKING OF THE TAG STOPPED AROUND JANUARY 15 , TAGS AFTER THAT DATE WERE FOUND TO BE WITHOUT ANY RECORDING OF WHEN THE LAST ITEM WAS SOLD/SERVED.
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 CFM THE PUBLIC HEALTH IMPORTANCE OF DATE MARKING THE TAGS . CFM WILL RETRAIN EMPLOYEES TO MARK THE SHELLFISH TAGS WITH DATE.
- 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: OBSERVED THAT THE DISH MACHINE WAS UNABLE TO REACH THE FINAL RINSE TEMPERATURE REQUIRED FOR SANITIZING THE PLATES AND UTENSILS .
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. ASKED CFM TO SET UP THE 3 VAT SINK AND INSTRUCT EMPLOYEES TO WASH, RINSE AND SANITIZE ALL UTENSILS AND EQUIPMENT IN THE SINK TILL THE HOT WATER HEATER IS REPAIRED AND IS ABLE TO SANITIZE EFFECTIVELY.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (corrected on site)
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. OBSERVED THAT THE THERMOLABEL WAS NOT TURNING BLACK. THE FACILITY WAS HAVING PROBLEMS WITH HOT WATER AND TECNICIAN WAS ON SITE FOR REPAIRS.
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. CFM HAS BEEN INSTRUCTED SET UP AND USE THE 3 VAT SINK TO WASH, RINSE AND SANITIZE ALL UTENSILS AND EQUIPMENT UNTIL HOT WATER IS BACK UP AND FACILITY IS ABLE TO EFFECTIVELY SANITIZE USING THE DISH MACHINE.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (corrected on site)
Observation: Water from the handwashing sink at all locations in the kitchen was measured at a temperature less than 100°F. OBSERVED THAT THERE WAS NO HOT WATER AT THE HAND SINKS AT THE BEGINNING OF THE INSPECTION.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.TECHNICIAN WAS ON SITE TO REPAIR THE, WATER HEATER . HEATER WAS REPAIRED TOWARDS CLOSE OF INSPECTION AND WATER AT ALL KITCHEN SINKS AND THE RESTROOM SINKS MEASURED AT 100F OR ABOVE WHEN CHECKED AT THE END OF THE INSPECTION.
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02/27/2015 | Routine | |
A complaint inspection was conducted today along with a routine inspection. The complaint was made as a follow up to the emergency call pager call from the Fire Department about flooding from main sprinkler feeder with site visit made on 2/22 at 8.20pm. On site visit , it was understood that the main sprinkler feeder in the Sprinkler Room had the cap blow off due to possiblechange in pressure and extreme cold. The flooding leaked into the adjacent restaurant office and corridor side that share a wall. A bag of rolls was discarded. On observing the area and the store room everything looked clean and no other item including that in storage appears compromised. The sprinkler cap has been replaced and invoice is available with manager for review. Also Emergency on call pager inspector made reference to food waste near opening of grease trap. No debris was found and the area appears clean, CFM informed that some food was discarded in that general area following sprinkler discharge. Grease trap had been pumped out a few weeks ago following an earlier issue, records available. Complaint has been closed out.
No violation noted during this evaluation. | 02/24/2015 | Complaint | |
Today’s inspection was to conduct a Risk Factor Assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
Additional food temperatures:
Milk - fry prep top: 39F
Raw shrimp - fry prep refrigerator:41F
Butter, heavy cream, chicken soup, port wine sauce (cooked apples) - walk in: 35F,36F, 41F, 39F
Alfredo sauce (2hr) - ice bath: 54F
Half and half - at the service station in a lexan container: 73F
Half and half - on ice at bar: 44-45F
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device:Observed pomodoro sauce at 100F, 99-102F, lemon butter at 100F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. POMODORO SAUCE WAS REHEATED, LEMON BUTTER WAS DISCARDED
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed roasted pepper sauce at 47F, pomodoro sauce at 45F on the 1 door/4 drawer prep refrigerator station 2, pic pac sauce at 43F, alfredo sauce at 51F on the 4 drawer/1 door prep top station 3, half and half at 73F at the service station
Correction: milk at 44-45F on ice at the bar
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food items for which time rather than temperature is used as a control is 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:butter, clarified butter
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 the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) 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, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit.
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05/02/2014 | Risk Factor | |
- 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:Observed meat sauce at 46F, bechamel sauce at 47F, pomodoro sauce at 45F on station #2 prep top, pomodoro sauce at 44F, pic pac sauce at 44F at station #3 prep top - ALL ITEMS PUT IN THE WALK IN TO COOL
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.
- 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) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
- Critical: Backflow Prevention, Device / When Required (corrected on site)
Observation: Observed a spray nozzle on the hose at the mop sink which negates the backflow prevention device on the water supply system.
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 installing an approved backflow prevention device as specified under 5-202.14.
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11/19/2013 | Routine | |
Today’s inspection was to conduct a Risk Factor Assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
Please fax, to my attention or email the invoice of the 1 door/4 drawer prep refrigerator repair invoice within 10 days.
Additional food temperatures:
Milk - fry prep top: 45-46F
Raw calamari - fry prep refrigerator: 41F
Heavy cream, mozzarella, raw chicken - walk in: 41F, 40F, 36F
Milk - 4 door bar prep refrigerator: 40F
In addition to the following violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
4-501.11(a) Observed 1 door/4 drawer prep refrigerator not holding potentially hazardous food (PHF) at 41F or below. Do not use this refrigerator without bagged ice on/under the PHF until it is capable of holding PHF at 41F or below.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (repeated violation)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
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.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: Cut lemons put on drinks - DISCARDED
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods.
- Critical: 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:Observed meat sauce at 52F, crabmeat at 55F, alfredo/tomato sauce at 4F, alfredo sauce at 53F on the 1 door/4 drawer prep top - DISCARDED, raw scallops at 43F, meat sauce at 44F 1 door/4 drawer prep refrigerator - PUT FOOD IN THE WALK IN, fresh mozzarella at 46F in the 4 drawer/1 door prep refrigerator - PUT IN THE WALK IN, milk at 45-46F on the fry prep top - DISCARDED
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.
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06/27/2013 | Risk Factor | |
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