The purpose of this visit was to perform a risk factor assessment.
Discussed and provided CFM with EHP handout in English and Spanish as well as cooling information.
Please email parasite destruction information by December 30, 2015 and the menus with the corrected complete consumer advisory by February 1, 2016.
- 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 - clams, mussels
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.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier (repeated violation)
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) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Butter at 54F on the Delfield prep cutting board, ground veal at 45F, chicken stock at 43F, pasta (4) at 53F, 53, 53, 53F, raw chicken at 46F in the Delfield 6 drawer/1 door prep refrigerator,
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.BUTTER PLACED IN WALK IN TO COOL, COOKED CHICKEN AT 127F IN THE DELFIELD 6 DRAWER/1 DOOR PREP REFRIGERATOR REMOVED AND PUT IN THE WALK IN TO COOL. DISCUSSED WITH THE CFM THAT FOOD IN THE COOLING PROCESS SHOULD NOT BE PUT INTO THE PREP REFRIGERATORS AS GENERALLY THESE REFRIGERATORS DO NOT HAVE THE CAPABILITY TO COOL HOT FOOD.
- Critical: 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:Disclosure is missing on the gluten free menu and the dinner menu, spaghetti carbonara is missing the reminder asterisk on the 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.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located adjacent to the water heater area was filled with pizza pans, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
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12/14/2015 | Risk Factor | |
The purpose of this visit was to perform a routine inspection.
Please email to me documentation that the eggs used in the tiramisu are pasteurized. Additionally, within 10 days email me a letter from the salmon supplier documenting raising and feed practices.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed drinking while at the Delfield pasta refrigerator.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat, drink, or use tobacco in the kitchen areas especially while preparing food for customers.EMPLOYEE MOVED TO APPROPRIATE AREA
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.mussels, clams shellstock tags
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: Eggs that are Pasteurized Substituted for Raw Shell Eggs in Certain Recipes
Observation: Raw or undercooked eggs used in the preparation of the following menu item:tiramisu
Correction: Pasteurized eggs or egg products shall be substituted for raw eggs in the preparation of foods such as Caesar salad, hollandaise, or Bearnaise sauce, mayonnaise, meringue, eggnog, ice cream, and egg fortified beverages that are not fully cooked.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:Tongs stored on the front handle of the stove where staff clothing was seen brushing the food contact ends of the tongs
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.
- 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) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed butter at 74F, garlic in oil at 57F both items stored in the prep area of the Delfield, ricotta cheese at 44-45F in the Delfield 6 drawer/1drawer prep refrigerator, sliced mozzarella at 52F, crumbled blue cheese at 44F
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.BUTTER AND GARLIC IN OIL DISCARDED, OTHER ITEMS PUT IN THE WALK IN TO COOL TO 41F OR BELOW
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment:True pizza prep refrigerator, Delfield pasta prep refrigerator, Delfield salad prep refrigerator, True glass door refrigerator - bar
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.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a bleach test kit.
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03/12/2015 | Routine | |
Today a RISK FACTOR inspection of your facility was conducted . Thank you for accompanying me during this inspection and answering my questions.
NOTE: At this inspection further time was taken to go over shell fish tags and dating tags with date when last shellfish from bag was sold or served. Also discussed cross contamination and proper arrangement of raw meat to avoid cross contamination. Maintain logs for Time as Public Health (Pizza by the slice) for 30 days for Health Department review.
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 CFM HAD TAGS BUT HAD NOT MARKED TAGS WITH DATE WHEN THE LAST ITEM WAS SOLD OR 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 PUBLIC HEALTH REASONS FOR MARKING DATE ON THE TAGS. ILLUSTRATED WITH EXAMPLE ON ONE TAG.
- 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 CHICKEN PLACED OVER RAW BEEF 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). DISCUSSED WITH CFM, PROVIDED ILLUSTRATED HANDOUT ON CROSS CONTAIMNATION, STAFF ARRANGED RAW FOODS IN CORRECT MANNER.
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12/10/2014 | Risk Factor | |
- Critical: Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement. VEAL CHOPS ON THE MENU HAVE ONLY THE REMINDER STATEMENT AND NO DISCLOSURE STATEMENT.
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 asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.MANAGER HAS BEEN ASKED TO ADD DISCLOSURE STATEMENT TO THE CONSUMER ADVISORY WITHIN 30 BUSINESS DAYS. FAX A COPY OF THE MENU TO A 1 INSPECTOR AT 703-653-9488.
- Sanitizer Test Kit Required (corrected on site)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QUATERNARY AMMONIA test kit.EHS PROVIDED MANAGER WITH A FEW TEST STRIPS FOR CURRENT USE.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. OBSERVED VISIBLE DIRT AND MILDEW ON THE INSIDE SURFACE OF THE ICE BIN.
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. ASKED MANAGER TO CLEAN THE ICE BIN.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning 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. CERTIFIED MANAGER WITH VALID CARD ARRIVED AT APPROXIMATELY 25 MINUTES AFTER THE START OF THE INSPECTION.
- Physical Facilities Good Repair
Observation: Observed that some of the ceiling tiles near the 3 VAT sink are missing and thus not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.ASKED MANAGER TO REPAIR /REPLACE THE CEILING TILES.
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06/10/2014 | Routine | |
- Critical: Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates Last Sold or Served
Observation: The tags for the molluscan shellfish are not being retained for 90 days.CFM COULD NOT PRODUCE SHELLFISH TAGS FROM THE CONTAINERS SOLD OR 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 for 90 calendar days from the date when the last shellstock from the container is sold or served using one of the following methods: 1) an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when the last shellstock from a container are sold or served, 2) preserving source identification by using a record keeping system, and 3) ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer.
- Critical: Consumer Advisory, Disclosure Provided (corrected on site)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: Garden salads. Note: Veal chop is a special offered some days not on menu but written on the chalk board.
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. CORRECTED: DISCUSSED WITH CFM, DISCLOSURE WILL BE PLACED ON MENU FOR SALADS AND ON CHALK BOARD ON DAYS VEAL CHOP IS OFFERED AS A SPECIAL ITEM.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the back near the Kolpak walk in refrigerator is blocked by pizza plates stacked in the sink preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. DISCUSSED WITH CFM TO REMOVE THE PIZZA PLATES FROM THE AREA.
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05/31/2013 | Risk Factor | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
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 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 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)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: mozarella cheese, cooked egg plant, sliced swiss cheese- Delfield salad refrigerator
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.CORRECTED BY MOVING THE ABOVE ITEMS TO THE WALK IN REFRIGERATOR.
- Critical: 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 that may be served raw and/or undercooked:Veal Chop in the 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.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QUATERNARY AMMONIA test kit.
- 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:Delfield salad refrigerator showing temperature at 53F
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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink located near the water heater isbeing used to store plates
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands- CORRECTED BY THE CFM REMOVING THE PLATES FROM THE SINK.
- Handwashing Signage at Handwashing Facilities Required
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at three of the 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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02/20/2013 | Routine | |
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