The purpose of this visit was to conduct a risk factor inspection. Thank you for accompanying me through the inspection.
Please ensure to thaw food items correctly, please review information distributed.
If you have any questions or concerns, please feel free to contact 703-246-2444.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Observed raw beef above pasta and raw meat next to vegetables in Master Bilt two door prep cooler.
Correction: MANAGER ORGANIZED UNIT TO SEPARATE RAW ITEMS FROM READY TO EAT ITEMS. EHS DISTRIBUTED ORGANIZATION CHART. Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Critical: Raw Animal Foods Cooked to 165°F (corrected on site)
Observation: The following poultry item was not cooked to a sufficient temperature and/or time to eliminate pathogenic bacteria: chicken at 137'F.
Correction: MANAGER RECOOKED CHICKEN TO 187'F. Raw animal foods such as poultry, wild game animals, stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, stuffed ratites, or stuffing containing any of these raw animal foods shall be cooked to a minimum internal temperature of 165°F for at least 15 seconds.
- 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: containers of these items sitting over ice -- sliced tomatoes (60'F), sliced tomatoes with italian dressing (60'F), and sour cream (70'F)
Correction: ITEMS WERE DISCARDED. EHS RECOMMENDED MANAGER TO ADD A THERMOMETER TO THE CONTAINER OVER ICE TO MONITOR TEMPERATURES. Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.
- 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 commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: cooked potatoes in Master bilt two drawer/two door flat top prep cooler and chili in walk-in cooler.
Correction: MANAGER DATE MARKED THE ITEMS. EHS DISCUSSED DIFFERENT METHODS OF DATE MARKING. Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. 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. This date cannot exceed any manufacturer determined "use-by" date based on food safety.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed a towel sitting in handsink.
Correction: MANAGER REMOVED TOWEL. Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: Observed no handsigns at any handsink (bar and kitchen).
Correction: DISCUSSED WITH MANAGER. MANAGER DECIDED TO PURCHASE HANDSIGNS, PROVED PROOF OF PURCHASE BEFORE INSPECTION ENDED.
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12/22/2015 | Risk Factor | |
A ROUTINE INSPECTION of your facility was conducted today. Thank you for accompanying me during this visit and answer my questions as your participation allows me to assess processes at your facility that may require further assessment.
NOTE: At this inspection EHS discussed with manager the following 1) Employee Health Policy guidelines 2) Parasite Destruction letter.
QUESTIONS: Please call 703-246-2444
- 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 CONTAINERS OF RAW CHICKEN PLACED OVER CONTAINERS OF RAW BEEF AND ALSO ALONGSIDE 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 MANAGER THE ITEMS WERE REARRANGED, CROSS CONTAMINATION HANDOUT WAS PROVIDED.
- Fish Served Raw RTE / Records Creation & Retention of Freezing For Parasite Destruction
Observation: No records of freezing for parasite destruction are maintained for the following raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form: OBSERVED THAT PARASITE DESTRUCTION LETTER SUPPLIED BY MANAGER FOR SALMON IDENTIFIED IT AS BEING A LETTER FOR ANOTHER FOOD RESTAURANT IN FAIRFAX COUNTY AND DID NOT INDICATE THAT THE LETTER WAS ABOUT THIS FACILITY.
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records for the frozen fish at the food establishment for 90 calendar days beyond the time of service or sale to a consumer. If the fish are frozen by a supplier, a letter the fish supplier stipulating that the fish is frozen as required shall be provided. DISCUSSED WITH CFM AND ASKED THAT HE PROVIDE A PARASITE DESTRUCTION LETTER FROM THE SUPPLIER THAT WAS FOR HIS RESTAURANT.
- 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. OBSERVED THAT THE FACILITY USED BLEACH AS A SANITIZER SOLUTION FOR THE BAR AREA AND QUARTERNARY AMMONIUM AS A SANITIZER SOLUTION FOR THE BACK KITCHEN BUT DID NOT POSSESS EITHER A QUAT OR CHLORINE TEST STRIP KIT.
Correction: Obtain a BLEACH AND QUATERNARY AMMONIA test kit. EHS PROVIDED FACILITY WITH A FEW STRIPS OF CHLORINE AND QUAT STRIPS AND INFORMATION ON WHERE TO BUY THE STRIPS.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
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 HAND WASH SIGNS POSTED AT THE SINKS AT THE FRONT BAR AREA.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. DISCUSSED WITH MANAGER TO POST HANDWASH SIGNS AT THE SINKS. EHS PROVIDED TWO SIGNS TO THE MANAGER.
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06/16/2015 | Routine | |
The purpose of today’s visit was to conduct a routine inspection. 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 the new menu containing the complete consumer advisory within 3 months.Additionally please obtain, keep at the restaurant the parasite destruction information for the salmon. Within 10 days please email to me a copy of the parasite destruction information.
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
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: 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:Observed sliced tomatoes in the MB 2 door flat top prep refrigerator at 46F after 5 hours
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). PUT IN WALK IN TO COOL
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:Observed sliced tomatoes in a covered lexan container approximately 5 inches in depth in a crowded prep refrigerator
Correction: Cooling foods from ambient temperature 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)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed spinach dip at 48F, macaroni and cheese at 45F, 44F on the MC 2 door prep top, bratwurst at 51F in the MC 2 door prep 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.MOVED ALL THE FOOD TO THE WALK IN TO COOL
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: hamburgers, salmon
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.GAVE THE CFM INFORMATION ON THE COMPLETE CONSUMER ADVISORY
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not nonabsorbent, and/or smooth:Observed wet towels under cutting boards
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.
- 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 (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: MC 2 door prep refrigerator
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. TEMPERATURE LOWER ON UNIT
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11/06/2014 | Routine | |
Mechanical Dish washing machine tested using a thermalabel tape and was in compliance in the final rinse sanitizing temperature.
Employee operating the three-compartment sink knew the washing, rinsing and sanitizing procedures. The sanitizing solution was approximately 200 ppm of chlorine.
Employees health records were in compliance.
No violation noted during this evaluation. | 06/06/2014 | Risk Factor | |
PREOPERATIONAL FINAL INSPECTION
*Approval for a Health Department Permit is hereby granted. This inspection report shall serve as your permit until official permit is delivered to you. No equipment changes / replacements / additions are allowed without approval by Health Department.
No violation noted during this evaluation. | 05/15/2014 | Pre-Opening | |
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