- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: MILK 51F, BLUE CHEESE 49F & SAUSAGE 51F @ #8
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. DISCARDED ALL PHF NOT PUT IN THIS UNIT LESS THAN 4 HOURS AGO AND WILL USE AN OTHER REFRIGERATOR UNITS.
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09/23/2015 | Risk Factor | |
- Critical: PHF(TCS) Prepared from Ingredients at Room Temperature Cooled within 4 Hours (corrected on site)
Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours: Black bean mix & Home made ranch dressing..
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41°F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods and canned tuna). Discarded.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Home made ranch dressing 49F & Black bean mix made yesterday 44F in unit # 7.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: chicken nuggets 48F, guacamoli 48F @ #4 - melon 44F & sour cream 45F @ #2
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Moved melons to another refrigerator unit with other PHF's, and discarded sour cream. CFM said all items were put into unit #4 this morning from other refrigerator units. He also said the with-in 6 hours most of this food will be used up and will discard everything potentially hazardous already in this unit, as of now. They will not put anything new in this unit until it is repaired.
- 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 or opened commercially processed item and was not observed to be date marked: Cooked chicken in unit # 7 and sour cream in unit # 2.
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. Discarded sour cream & date marked chicken.
- 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: chicken nuggets 48F & guacamoli 48F @ #4 - melon 44F & sour cream 45F @ #2
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F.. Do not store any potentially hazardous food in the incorrectly functioning refrigeration unit until after it has been fixed. AS DISCUSSED AND AGREED. DISCARD ALL ITEMS IN IT THAT HAVE BEEN IN IT FOR OVER 6 HOURS. ONCE REPAIRED
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (damaged): Ice machine gasket/door seal is deteriorated.
Correction: Equipment components such as seals, and gaskets shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Replace.
- Cutting Boards / Resurface / Discard (repeated violation)
Observation: The cutting board(s) on the food preparation counters are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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05/04/2015 | Routine | |
The purpose of today's visit was to complete a complaint investigation regarding unleashed dogs in the patio dining area. Complainant also observed dogs urinating in the patio area. Did not observe any dogs in the patio or the presence of dog urine in the patio at the time of the inspection. Spoke with the managers regarding the complaint. Facility will not allow dogs in the patio area and consider obtaining a variance for dogs in the patio. Complaint is not confirmed based on today's observations.
No violation noted during this evaluation. | 08/29/2014 | Complaint | |
Please email the service report for the 2DR Delfield Prep Cooler (R), 2DR Delfield Prep Cooler (L), oven door.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site) (repeated violation)
Observation: Inadequate record keeping system for molluscan shellfish when removed from their tagged or labeled container. RECORD THE DATE OF LAST SELL ON THE TAG. ARRANGE THE TAGS IN CHRONOLOGICAL ORDER.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. DISCUSSED WITH CFM.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item was found hot holding at improper temperatures using a calibrated food temperature measuring device: ROOM TEMPERATURE BUTTER AT 92F.
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. MOVED BUTTER
- 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: 2DR DELFIELD PREP COOLER (R)- (1) SLICED TOMATO AT 54F (2) PICO DE GALLO AT 47F (3) SLICED CHEDDAR CHEESE AT 51F (4) PICO DE GALLO AT 48F (5) SLICED TOMATO AT 52F (6) BRISKET AT 54F (7) RIBS AT 57F
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. DISCARDED FOOD
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized. THERMOLABEL DID NOT CHANGE COLOR FOR THE BAR DISHMACHINE.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces. PLEASE EMAIL A COPY OF THE SERVICE REPORT TO THE HEALTH DEPARTMENT WITHIN 10 DAYS.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site) (repeated violation)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests. OBSERVED 1 CAN OF RESIDENTIAL PESTICIDE.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. DISCARDED
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07/28/2014 | 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 TAG FOR MUSSELS MISSING AT THE PREP LINE.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. MUSSELS DISCARDED.
- 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. TAGS FOR MUSSELS WERE NOT KEPT FOR 90 DAYS.
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.
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food items that are not easily identified by appearance were observed without a label: POWDERED SUGAR, CONTAINERS ON THE BOTTOM SHELF OF THE CONDIMENTS STORAGE AREA.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, 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:SPATULA WAS STORED IN THE SPACE BETWEEN TWO PREP TABLES.
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. SPATULA REMOVED.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours. CARAMELIZED ONIONS cooling for 2 hours in the DELFIELD 3 DOOR PREP observed at 83°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria. ONIONS WERE DISCARDED.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: CARAMELIZED ONIONS IN THE DELFIELD 3DR PREP WAS COOLING IN A 8 INCH BIN.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: MELTED BUTTER 66F FOR 1HR.
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. MELTED BUTTER PUT ON COOK TOP.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: BUTTER 66F, BUTTERMILK 66F, GARLIC, ROSEMARY OIL 66F.
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 PUT IN COOLER, BUTTERMILK PUT IN COOLER, GARLIC, ROSEMARY OIL DISCARDED.
- 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: BACON JAM, BAYHAVEN EGG DISHES, SEARED TUNA TACOS, STEAK OR TUNA ADDITION TO SALADS.
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.
- 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: MULTIPLE COLD HOLDING UNITS. CHECK ALL UNITS AND PROVIDE A THERMOMETER AS NEEDED.
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.
- 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 / Components / Gaskets
Observation: The door gaskets of the following units are damaged: TURBO FREEZER, ICE MACHINE, 2DR DELFIELD PREP COOLER.
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.
- Cutting Boards / Resurface / Discard (repeated violation)
Observation: The cutting boards along the PREP LINE AND STORAGE AREA are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers were observed reused for the storage of SPICES.
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (repeated violation)
Observation: Surfaces and interior of ice bin not being cleaned as required.
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.
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsink at the COOKLINE being used TO WASH A THERMOMETER USED TO TEMP RAW FOOD.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Refuse Container with Cover/ Women's & Unisex Toilet Room (repeated violation)
Observation: There is no covered refuse container for the disposal of feminine napkins in the EMPLOYEE RESTROOM.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Handwashing Signage at Handwashing Facilities Required
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees. HANDWASHING SIGNS MISSING AT THE BAR, IN THE BATHROOM, AND IN THE KITCHEN. PROVIDE SIGN AT ALL HANDSINKS USED BY EMPLOYEES.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Physical Facilities Good Repair
Observation: Observed that the WALL BY SODA MACHINE HAS HOLES is not maintained in good repair. CLEAN FLOOR/WALL JUNCTURE AND SPEEDRACK BY FRYER REGULARLY TO REMOVE DEBRIS.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests. OBSERVED TWO CANS OF RESIDENTIAL INSECTICIDE IN THE BAR AREA and A PEST CONTROL DEVICE BEHIND THE SODA MACHINE.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. INSECTICIDE DISCARDED.
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01/27/2014 | Routine | |
The purpose of this visit was to conduct a routine inspection.
Manager will fax invoice that dishmachine is repaired and sanitizing properly by August 30, 2013
EHS recommends manager documents cooking, cold holding, hot holding, cooling and reheat temperatures.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using calibrated food temperature measuring device: cooked chicken, sliced pepperoni, diced cheese, pizza sauce, sliced tomatoes inside of pizza prep unit, pico de gallo, cooked chicken, cooked pasta inside of 2dr prep unit near grill, cooked pork and raw cod inside of 2dr prep unit at grill, sliced melons inside of 1dr unit, cooked chicken and pizza sauce inside of walk-in cooler
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. ALL FOOD WAS DISCARDED AT TIME OF INSPECTION OR RELOCATED TO COOL DOWN PROPERLY.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: spoons and scoops inside of prep drawer
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside of drawers (corrected), under prep tables, handsinks, wall located by drink machine near bar,and inside of upright freezer,
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- 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.
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.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces.
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: Food storage containers were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no cover to the feminine napkin refuse container in the unisex employee restroom.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Physical Facilities Good Repair
Observation: Observed that the lights under the hood was blown out, handle on 1dr unit located by soup hot holding unit, 4 drawer unit not working, dials observed not working on the dishmachine and broken containers that food is stored in are not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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08/22/2013 | Routine | |
Restaurant representatives - add corrected or new information about Mad Fox Brewing Company, 444-I West Broad Street, Falls Church, VA 22046 »