Today a RISK FACTOR inspection was conducted. Thank you for accompanying me during this inspection as your participation allows me to assess areas at your facility that require further clarification.
NOTE: Staff are aware of Employee Health Policy guidelines and were able to answer questions pertaining to it.
**Facility sells Oysters one Monday a month, tags are being retained**
QUESTIONS: Please call 703-246-2444
- 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 DICED TOMATOES (NOT COOLING) AT 47F, COCONUT MIX DRESSING AT 53 FAND RAW BEEF AT 46F IN THE 1 DR PREP TOP REFRIGERATOR. UNIT WAS AT 38F
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. DICED TOMATOES ARE DISCARDED AND ALL OTHER ITEMS WERE MOVED TO WALK IN REFRIGERATOR.
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11/17/2015 | Risk Factor | |
A ROUTINE INSPECTION of your establishment was conducted today. Thank you for accompanying me during this inspection as your participation allows me to clarify processes where your facility may require further assessment.
NOTE: At this inspection EHS discussed further with the manager topics of cold holding and proper storage of equipment.
**Facility will be selling oysters on the first Monday of the month called "Oyster Mondays". CFM and owner have been instructed to retain shellfish tags for 90 days for review by the Health Department and note down on the tag the date when the bag becomes empty and the last shellfish in the bag is sold/served.**
Questions: Call 703-246-2444
- 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 KNIVES STORED IN GAP BETWEEN PREP REFRIGERATORS.
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. ASKED CFM TO REMOVE THE KNIVES AND STORE THEM APPROPRIATELY AFTER WASH, RINSE AND SANITIZE STEPS.
- 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:OBSERVED CONTAINERS OF CHILLI AT 62F, PULLED BEEF AT 66F AND MELTED CHEESE AT 61F SITTING OUTSIDE ON THE 2 DR PREP TOP REFRIGERATOR
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. DISCUSSED WITH STAFF AND FOOD WAS MOVED INTO THE TRUE 2 DR UPRIGHT REFRIGERATOR.
- Equipment / Good Repair / Components / Gaskets
Observation: The SINK STOPPERS OF THE 3 VAT SINK unit are missing, damaged: OBSERVED PLASTIC WRAP BEING USED TO SECURE SINK STOPPERS IN PLACE.
Correction: Equipment components such as sink stoppers,doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. ASKED OWNER AND CFM TO PURCHASE AND PLACE CORRECT SINK STOPPERS FOR THE 3 VAT SINK BASINS.
- Critical: Food-Contact Surfaces Cleaned Any Time after Contamination (corrected on site)
Observation: Equipment food-contact surfaces/utensils were not observed cleaned before any possible contamination.OBSERVED KNIVES BEING STORED BETWEEN THE PREP REFRIGERATORS WITH VISIBLE FOOD DEBRIS AND OTHER SEDIMENTS STILL PRESENT ON THEIR SURFACE.
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. DISCUSSED WITH CFM THAT KNIVES NEED TO BE CLEANED WHEN CONTAMINATED . KNIVES WERE REMOVED TO BE WASHED, RINSED AND SANITIZED.
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05/01/2015 | Routine | |
| No violation noted during this evaluation. | 10/20/2014 | Risk Factor | |
| No violation noted during this evaluation. | 05/02/2014 | Routine | |
- 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 GROUND PATTIES STORED OVER RAW SHELL EGGS IN THE TRUE 1 DR PREP 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). CORRECTED: CFM STORED THE ITEMS CORRECTLY, A HAND OUT WITH A PICTURE ON CORRECT ARRANGING OF RAW ANIMAL FOODS WAS PROVIDED.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
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 and was not observed to be date marked:OBSERVED COLE SLAW AND MARINARA SAUCE IN THE DELFIELD 3 DR UPRIGHT REFRIGERATOR WITH NO DATE MARKING.
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 employeesCORRECTED: CFM DATE MARKED THE ITEMS..
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12/02/2013 | Risk Factor | |
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. OBSERVED UNCOVERED GLASS OF WATER ON TRUE 1 DR PREP TOP , ALSO A EMPLOYEE WAS OBSERVED DRINKING COFFEE FROM CONTAINER WITHOUT A STRAW.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. CORRECTED: CFM DISCARDED THE ITEM, DISCUSSED WITH EMPLOYEE ON USING STRAW WHILE DRINKING.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination:OBSERVED UNCOVERED CONTAINER OF MARINARA SAUCE IN THE 3 DR UPRIGHT REFRIGERATOR, UNCOVERED TRAY OF CRAB CAKES ( not cooling ) IN THE ARCTIC CHEST FREEZER
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.CORRECTED: CFM COVERED ITEMS.
- 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 and was not observed to be date marked:OBSERVED SEVERAL CONTAINERS OF MARINARA SAUCE IN DELFIELD UPRIGHT THAT NEED DATE MARKING.
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. CORRECTED: DISCUSSED WITH CFM.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: OBSERVED ALUMINIUM FOIL LINING SHELVES UNDER STOVE AND INSIDE THE BOTTOM DRAWER NEXT TO DRINKS VENDING MACHINE.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- 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: OBSERVED THERMOMETERS REQUIRED FOR BEVERAGE AIR, TRUE PREP TOP REFRIGERATORS AND CHEST FREEZERS.
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.
- Cutting Boards / Resurface / Discard (repeated violation)
Observation: The cutting boards along the 2 DR prep top and 1 DR prep top 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.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification (repeated violation)
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment:OBSERVED A HAEIR CHEST FREEZER AND FOOD PROCESSOR THAT COULD NOT BE VERIFIED AS ANSI STANDARD.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
- Hand Drying Provision / Continuous Towel System (corrected on site)
Observation: Observed that the continuous towel system used at the handwashing sink is not providing clean towels and/or is not operational.OBSERVED NO PAPER TOWELS OR HAND SOAP AT HAND WASH SINK IN THE MAIN DINING AREA.
Correction: Repair the continuous towel system. Continuous towel systems shall supply the user with a clean towel to allow employees to properly dry their hands after handwashing. DISCUSSED WITH CFM ON PROVIDING SOAP AND PAPER TOWELS FOR THAT SINK.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
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.OBSERVED NO SIGN AT HANDWASH NEXT TO VENDING MACHINE AND IN THE MAIN DINING AREA.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.CORRECTED: EHS PROVIDED HAND WASH SIGNS.
- Physical Facilities Good Repair
Observation: Observed that the toilet marked " Employees Only " in the main dining area is not flushing and is in disrepair. Also the floor tiles need to be resurfaced or repaired in the kitchen area.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/07/2013 | Routine | |
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