The purpose of this visit was to conduct a routine inspection.
Please email me the invoice for the repair of the Randell 2 door refrigerator and the condensor line of the walk in by November 19, 2015.
- 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.November 3 - 12, 2015 no date when the last shellstock is served is recorded
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.
- Ice Used as Exterior Coolant, Prohibited as Ingredient (corrected on site) (repeated violation)
Observation: Ice used as a medium for cooling the exterior surfaces of food is also for beverage ice or used as food.Observed soda gun line in the drinking ice 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. LINE REMOVED, ICE DISCARDED
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site) (repeated violation)
Observation: The following food item was found hot holding at improper temperatures using a calibrated food temperature measuring device:Chicken stock at 120F, lobster bisque at 127-130F
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. DISCUSSED WITH THE PIC TO REHEAT THE ITEMS TO 165F FOR 15 SECONDS
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item was observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed pico de gallo at 47F in the Silver King, butter at 54F in the Randell 2 door 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.PUT PICO DE GALLO IN WALK IN, BUTTER IN BEVERAGE AIR 2 DOOR, TO COOL TO 41F OR BELOW,
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site) (repeated violation)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment:Randell 3 door grill, saute, pantry prep refrigerators
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.THERMOMETERS PUT IN
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F:Randell 2 door refrigerator 54F
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.
- 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.
- Physical Facilities Good Repair
Observation: Observed that the hole in the wall in the dry storage area where water is leaking from the walk in condensor is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name - unlabeled bottle of degreaser on the cookline
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.LABELED
|
11/12/2015 | Routine | |
The purpose of this visit was a follow up to assess the area identified in the Risk Control Plant for cold holding. Please continue to monitor and record the temperatures of the PHF/TCS food. Take the necessary corrective action. Institute the augmented temperature logs as part of your normal standard operating procedures.
Recommendation:
Put ice and cold water under and around the prep containers holding PHF/TCS food to aid in cold holding.
Rearrange the PHF/TCS food on the prep tops so it will not be in the direct line of the ambient cookline heat.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: Observed cooked potatoes at 59F, heavy cream at 47F on the Randell 3 door saute prep.
Correction: PHF shall be held cold at 41F or below to limit bacterial growth. BOTH ITEMS PUT IN THE FREEZER TO COOL
|
06/24/2015 | Follow-up | |
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 email to me the invoice for the repair of the bar dishmachine, the kitchen dishmachine, and the updated menu containing the complete consumer advisory on the brunch menu for eggs benedict within 5 days.
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 Foods at 135°F or More (corrected on site) (repeated violation)
Observation: The following food items were observed hot holding at improper temperatures using a calibrated food temperature measuring device:Observed pomodoro at 124-127F, lemon butter at 130F
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19.POMODORO REHEATED, LEMON BUTTER DISCARDED
- 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 buttermilk at 47F, shredded cheddar cheese at 46F on the Randell fry prep top, sliced tomatoes at 59-63F, cooked onions at 58F, cooked mushrooms at 58F on the Randell grill prep top, cream at 47F, orzo at 47F on the Randell saute prep top, crumbled blue cheese at 51F on the Randell pantry prep top
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. ALL ITEMS DISCARDED EXCEPT FOR THE BUTTERMILK AND SHREDDED CHEDDAR
- 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:Eggs benedict - brunch 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.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (repeated violation)
Observation: When tested, the low temperature, chemical sanitizing bar warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: glasses, dishes
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.THE 3-VAT SINK WAS SET UP TO WASH, RINSE AND SANITIZE THE EQUIPMENT
- 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.
|
05/05/2015 | Risk Factor | |
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 email me within 30 days the bar menu containing the complete consumer advisory.
Additional temperatures:
Handwashing: 122F
Additional food temperatures:
Crumbled blue cheese - Randell 4 door saute prep top: 41F
Crabmeat - Randell 4 door saute prep refrigerator: 41F
Piped butter - Randell 2 door refrigerator: 41F
Cooked potatoes ( cooling 1/2hr) - Beverage Air 2 door refrigerator: 45F
Mozzarella - Beverage Air 2 door refrigerator: 38F
Chicken broth - hot holding cooktop: 163F
Pico de gallo, corn salad - Silver King cold holding well: 44F, 48F
Cream cheese, sliced cheddar, hummus, raw steak - walk in: 41F, 40F, 39F, 41F
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: Fish Served Raw RTE / Frozen for Parasite Destruction (corrected on site) (repeated violation)
Observation: The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction:sword fish
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. REMOVED ASTERISK FROM SWORDFISH ON THE MENU
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device:Observed corn soup at 125F, veal stock at 118-120F, melted butter at 109F in steam wells
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. TOLD THE PIC TO REHEAT THE TCS FOOD TO 165F FOR 15 SEC AND THEN HOT HOLD AT 135F
- 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 roasted onions at 52F on the Randell grill prep top
Correction: heavy cream at 46F, roasted tomatoes at 50F, cheese sauce at 51F on the Randell 3 door saute prep top
- 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 items that may be served raw and/or undercooked:cheese burger, oyster shooter - bar 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 / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink adjacent to the fryers 2 door prep refrigerator, across from the fryers contained ramekins, preventing access by employees for easy handwashing.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
|
06/23/2014 | Risk Factor | |
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:Observed dirty scoops stored in a dipper well that had no running water
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: 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
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.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item were found hot holding at improper temperatures using a calibrated food temperature measuring device:Observed butter at 120F in the hot holding steam well, butter in the rail in front of the cookline at 97F - DISCARDED
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.
- 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 heavy cream at 52F in a metal container sitting on ice - DISCARDED, pico de gallo at 44F, corn salsa at 44F in the Silver King- PUT IN THE WALK IN TO COOL, corn salsa at 49F on the fry prep top - DISCARDED, sliced tomatoes at 62F, cooked portobellos at 73F, cut tomatoes at 57F on the grill prep top - DISCARDED, spinach dip at 48F, potato hash at 49F, crabmeat at 55F in the 4 drawer prep refrigerator - DISCARDED, andouille sausage at 57F, cooked potatoes at 63F at the top of the prep container - DISCARDED THE PRODUCT ABOVE 41F, diced tomatoes at 54F - DISCARDED on the saute prep top, diced hardboiled egg at 46F, cooked beets at 43F on the pantry prep top - 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.
- 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:All the prep refrigerators on the cookline
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's digital thermometer was not working.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- 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: 4 drawer prep refrigerator under hot holding wells
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.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site) (repeated violation)
Observation: When tested, the low temperature, chemical sanitizing bar warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch:Dicer, knives stored in a wall mounted knife rack
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: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized:Glasses - WASHED IN THE MAIN DISH MACHINE
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the cookline across from the fryers contained lexan containers of ramekins, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Critical: Sewage System / Operation and Maintenance (corrected on site)
Observation: Observed waste water draining out of the waste water collection pipes onto the floor. - PLUMBER CAME TO EMPTY OUT THE GREASE TRAP
Correction: Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system or other system including use of sewage transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to Law.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided any handwashing sink in the kitchen or in the bar.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided the bar handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Ventilation Systems, Shall Be Clean
Observation: Intake and exhaust air ducts are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials - vents over the ice machine
Correction: Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.
|
12/09/2013 | Routine | |
The purpose of today’s visit was to conduct a Risk Factor Assessment in conjunction with the investigation of a foodborne illness complaint received on March 19, 2013.
Please fax to my attention, within 10 days, the updated menu containing the complete consumer advisory and the invoice for the repair of the bar dishmachine.
Additional food temperatures:
Cioppino, pomodoro - hot holding on cooktop: 167F, 167F
Bean sprouts, cooked mushrooms - on ice adjacent to the saute 3 door: 66F, 36F
Diced tomatoes, diced beets (both cooling for 2hrs) - Randell 4 door prep top: 46F, 46F
Crumbled blue cheese - Randell 4 door prep top: 45F
Raw tuna, creme brulee - Randell 4 door prep refrigerator: 37F, 37F
Seared tuna - Randell 2 door refrigerator: 34F
Whipping cream - Beverage 2 door refrigerator: 41F
Buttermilk - in a ice bath only half way up to the product level: 52F
Cooked shrimp, sliced cheddar, raw salmon, raw swordfish - walk in: 38F, 40F, 34F, 35F
Mashed potatoes - Crescor: 137F
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item was found hot holding at improper temperatures using a calibrated food temperature measuring device:Observed corn bisque at 115-125F - REHEATED, corn macque at 112-133F - DISCARDED
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.
- 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 cooked tomatoes at 61F, diced tomatoes at 52F, pico de gallo at 52F on the Randell 3 door saute prep top
Correction: beansprouts at 66Fon ice adjacent to the saute prep refrigerator
- Critical: Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure:Beef medallions, seared ahi tuna, steak and lobster, cheeseburger, kobe style burger
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.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the low temperature, chemical sanitizing bar warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine.
- 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: Glasses
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
|
03/21/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Mccormick And Schmick's Seafood Restaurant, 11920 Democracy Dr, Reston, VA 20190 »