Physical facility in need of repair. Remove duck tape @ 3 basins sink, lower wall area in dish pit under dish machine. Clean all moldy gaskets on reach in doors
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. (Bartender had bare hand contact with plating of carrots and celery).
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: (Shepards pie) was not reheated to 165F. Temped @ (131F). .
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: (Beef Stew) hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: (service line- corn beef, diced tomatoes, sliced sausage) cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) (sliced deli meats) in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Handwashing Cleanser - Availability
Observation: (Soap and Paper towels) was not provided at the hand washing at the (Bar).
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser and (Paper towel) must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Critical: Toxics - Identifying Toxic Containers*
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
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03/28/2016 | Routine | |
Foods in the walk-in cooler that were prepared on Tuesday, March 10, 2015 were all at proper temperatures. The foods were all in very large containers and the person-in-charge told me they were cooled in those containers. I informed him that it is very likely the foods did not cool in the 6-hour time frame allowed, since they did not use proper methods to cool the foods.
Menus have not been corrected yet. Please mark items on the menu that can be ordered raw or undercooked with an asterisk (or another symbol) to match the consumer advisory statement at the bottom of the menu. Correct by 4/3/2015.
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The raw and/or undercooked foods provided on the menus do not provide a proper disclosure statement.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients and that consuming raw or undercooked meat and shellfish may contribute to foodborne illness. Correct by 4/3/2015.
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03/13/2015 | Follow-up | |
May not serve the shepherd's pie or chicken pot pie that were improperly cooled. Must discard these foods.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Cooking utensils improperly stored between use: spatulas and large spoons used for cooking were stored in a container of 85°F water between uses.
Correction: Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Thawing (corrected on site)
Observation: Improper methods used to thaw brats.
Correction: Thaw potentially hazardous foods by one of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process.
- Critical: Cooling* (corrected on site)
Observation: Shepherd's pie and chicken pot pie were not adequately cooled to prevent the growth of harmful bacteria. Both of these items were cooked yesterday, and the internal temperatures were above 50°F. They were in large covered containers in the walk-in cooler.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Discard these foods.
- Cooling Methods
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Brie and corned beef in the table top prep cooler were at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The raw and/or undercooked foods provided on the menus do not provide a proper disclosure statement.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients and that consuming raw or undercooked meat and shellfish may contribute to foodborne illness. Correct by 4/3/2015.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food contact surfaces of the knives used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of knives no less than every 4 hours to prevent the growth microorganisms on those surfaces and store in a clean, protected location.
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03/03/2015 | Routine | |
Discussed the possibility of using time rather than temperature control for the foods in top of the prep cooler. Must have a written procedure in place if you decide to use time control. Must mark the time that foods are to be served or discarded (no more than 4 hours from the time they are removed from refrigeration.)
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain the responsibility, rights, and authorities assigned by this Regulation to the (a) food employee, (b) person in charge, and (c) regulatory authority.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. Correct by 12-16-2013.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Foods in top of the prep cooler were at improper temperatures.
Correction: Discard the foods and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
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10/23/2013 | Follow-up | |
Received a complaint that the kitchen is dirty and baseboards are missing in the kitchen.
- Physical Facilities in Good Repair
Observation: There are several missing floor tiles and a large hole in the wall in the dish machine room.
Correction: Replace the missing floor tiles and repair the wall. Ensure floor and wall are smooth and easily cleanable. Correct by 12-16-2013.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors throughout the kitchen (especially under equipment) noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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10/16/2013 | Complaint | |
Green Isle Mussels from Cape Cod Shellfish and Seafood, Boston, MA
Chlorine concentration in main and bar dish machine measured at 50 ppm at 120 F.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain the responsibility, rights, and authorities assigned by this Regulation to the (a) food employee, (b) person in charge, and (c) regulatory authority.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. Correct by 12-16-2013.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. Discussed requirements with the PIC and gave him handouts so he could go over requirements with his employees.
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: The tags for the mussels are not available or are discarded immediately after the container is empty.
Correction: Maintain the identity of the source of shellstock that are sold or served by retaining the shellstock tags or labels for 90 calendar days from the date the container is emptied.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Several foods in the open top/counter refrigeration unit were at improper temperatures. Sliced tomatoes and homemade dressings in the ice bath were at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked foods are provided on the menus without proper disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and 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. Correct by 12/16/2013.
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10/16/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about O'faolain's Irish Bar & Restaurant, 20921 Davenport Drive #134, Sterling, VA 20165 »