A RISK FACTOR inspection of your facility was conducted today. Thank you for accompanying me during this visit as your participation allows me to assess processes at your facility that may require further clarification.
NOTE: At this inspection EHS noticed staff washing hands and wearing gloves. Manager was observed in several instances during the operation and prep work to be using active managerial control (AMC) while interacting with staff to enhance food safety.
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 WHOLE MILK AT 50 F, HALF AND HALF AT 48F AND SKIM MILK AT 47 F IN THE 1 DR FLAT TOP REFRIGERATOR AT COFFEE MACHINE.UNIT AMBIENT WAS MEASURED AT 40 F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. ALL ITEMS WERE MOVED TO WALK IN. UNIT TO BE MONITORED AS WELL AS FOOD TEMPERATURES OF TCS FOODS PLACED IN THE UNIT.
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11/24/2015 | Risk Factor | |
A ROUTINE INSPECTION of your facility was conducted today. Thank you for accomapnying me during this visit as your participation allows me to clarify processes at your facility that may require further assessment.
NOTE: At this inspection EHS discussed the following with the CFM and staff 1) Employee Health Policy review on a regular basis with staff. 2) Cooling methods. Employeed were observed washing hands between tasks and wearing gloves .
Please fax or email invoice of both bar dish machine repair in 10 days.
Questions: Please call 703-246-2444
- Mechanical Warewash Machine, Operated per Manufacturer's Instructions
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications.OBSERVED THAT THE TWO GLASS DISH MACHINES IN THE BAR AREA WERE NOT WORKING WHEN TESTED WITH CHLORINE TEST STRIP, IT WAS SHOWING 0PPM OF CHLORINE..
Correction: A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions.DISCUSSED WITH CFM, MACHINES ARE TO BE REPAIRED AND INVOICE FAXED OR EMAILED TO ME IN 10 DAYS. IF FAXING USE NUMBER 703-653-9448 ATTN: A2 INSPECTOR.
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06/10/2015 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Quaternary ammonium sanitizer in 3 vat sink/wiping cloth bucket: 350/300 ppm. Dishmachine turned thermolabel black.
Additional Temperatures:
Gallon whole/gallon fat free/half and half cold holding in 1 dr UC cooler coffee station: 40/41/40 degrees F.
Beef steak/beef burger cooking on charbroiler: 168/175 degrees F.
Crab dip/ sliced pork/veggie burger cold holding in 2 dr sandwich prep cooler: 34/32/36 degrees F
Quinoa/diced tomato/grated parmesan/ cooked shrimp cold holding in 2 dr salad prep cooler: 41/37/40/38 degrees F
Yogurt/ cranberry cream cheese cold holding in Traulsen 1/1 display cooler bakery area: 41/39 degrees F.
Crab cake/raw shrimp/raw pork/beef burger/cooked squash/cooked brussel sprouts cold holding in main WI cooler: 36/36/36/36/34/35 degrees F
Beef roast cooking in convection oven: 130 degrees F for approximately 2 hours.
Egg yolks 32 oz/ egg whites 32 oz/ buttermilk 64 oz/ gallon whole milk/gallon fat free milk cold holding in produce WI cooler: 32/33/33/34/33 degrees F.
No violation noted during this evaluation. | 10/08/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine risk evaluation. Dishmachine turned thermolabel black. Quaternary ammonium sanitizer in 3 vat sink, wiping cloth bucket: 200/250 ppm. NOTE: Satisfactory TPHC documentation was kept for sliced tomatoes at sandwich station, and tomatoes were also at proper cold hold temperature.
Additional temperatures:
* Walk-in freezer: (-5 degrees F. ambient)
* 1 dr UC refrigerator beverage station (No PHF): (41 degrees F ambient)
* 1 dr UC refrigerator coffee station: (39 degrees ambient): Gallon whole milk/gallon 2 % milk: Cold hold temperatures of 39/39 degrees F
* Grilled chicken breast/ chicken kabob from raw on charbroiler: cooking temperatures of 173/169 degrees F
* Walk-in keg cooler downstairs (no PHF): (43 degrees F ambient)
* 3 dr UC refrigerator: Sliced tomatoes/Liquid egg product 32 oz./whipping cream 32 oz: Cold hold temperatures of 40/39/38 degrees F.
* 1 dr UC refrigerator sandwich station (40 degree ambient): cooked sliced beef: cold hold temperature of 41 degrees F.
- Miscellaneous Sources of Contamination / Other Sources
Observation: Grill cook rinsed tongues used for turning grill items in quaternary ammonium sanitizer solution, and did not allow for complete air dry prior to reuse.
Correction: Grill tongues must be washed, rinsed, and santized at least every four hours if used continuosly, or whenver they become contaminated. Rinsing in santizing solution, without prior cleaning, does not provide effective sanitizing, and poses a potential chemical hazard to grill food items if not allowed to throughly air dry.
- 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 a calibrated food temperature measuring device: Raw chicken breast/egg wash from pasteurized liquid egg in 2 drawer prep refrigerator at breading station (47/51 degrees F), Smoked tomato relish in countertop cold hold unit (47 degrees F), liquid egg product 32 oz in bakery 2 dr UC bakery cooler (46 degrees F).
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. NOTE: All foods detailed above were placed in another cooler at lower temperature for quick chill or placed in ice, except for egg wash which was disposed.
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04/29/2014 | Routine | |
The purpose of this visit was to conduct a Standardization Training inspection. Thank you.
No violation noted during this evaluation. | 10/25/2013 | Training | |
The purpose of this visit was to respond to a complaint. The complainant ate trout parmesan, cornbread and iced tea.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: Observed hollandaise sauce at 80F in a dispenser bottle in a pitcher of water. DISCARDED
Correction: Potentially hazardous food shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control".
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08/13/2013 | Complaint | |
The purpose of this visit was to respond to a complaint. The complainants ate a veggie dish, asparagus, mashed potatoes and blueberry crumble.
- 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 blanched cut asparagus at 50F, blanched asparagus spears at 44F - PUT IN ICE BATH TO COOL TO 41F OR BELOW
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.
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06/20/2013 | Complaint | |
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.
Additional temperatures:
System B walk in - produce: sour cream 42F, whipping cream 42F
System A walk in freezer: below 32F
Women's restroom handsink: 111F
Additional food temperature:
Milk - coffee prep refrigerator: 41F
Half and half - on ice at the bar: 42F
Sliced swiss cheese, horseradish sauce (cream) - expo area cold hold well: 65F, 50F
Cabbage, chili, fennel cream sauce, caramelized onion: 135F, 161F,
148F, 173F
Sliced tomatoes, feta - 2 door prep top sandwich: 40F, 38F
Tuna salad - 2 door prep refrigerator sandwich: 39F
Hummus - cold well on flat top prep refrigerator sandwich: 39F
Cooked mushrooms, cooked chicken - flat top prep refrigerator sandwich: 39F, 40F
Diced tomatoes, cooked quinoa, cooked shrimp - 2 door prep top salad: 39F, 46F, 44F
Chocolate custard - Traulsen glass door refrigerator: 41F
Creme brulee (2hr) - Traulsen 2 door refrigerator: 50F, 49F
Cut honeydew - Traulsen 2 door refrigerator: 44F, 43F
Onion soup - Alto Shaam: 157F
Steak quesdilla, shredded cheddar, onion soup - System C: 40F, 39F, 40F
Sour cream, whipping cream - System B: 42F, 42F
Please fax/email to my attention the invoice for the repair of the refrigerators and the menus containing the complete consumer advisory by March 22, 2013.
In addition to the following violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
4-501.11(a) Observed the 3 door prep refrigerator - fry and the Traulsen 2 door refrigerator - desserts were not holding potentially hazardous food (PHF) at 41F or below. Do not use these refrigeration units to hold PHF until they are repaired.
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: 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:Sliced american cheese at 52F - 2door/2drawer prep top grill - DISCARDED
Correction: bolognese sauce at 46F - 2 door prep top saute - PUT IN WALK IN
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated:Sliced tomatoes
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours is used as the public health control : 1) the food shall have an initial temperature of 41°F or less if removed from cold holding temperature or, 2) the food shall have an initial temperature of 135°F or above if removed from hot holding temperature control, 3) the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 4) the food shall be cooked and served, served if ready to eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 5) the food if unmarked or marked to exceed a 4 hour limit shall be 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 items that may be served raw and/or undercooked:Late night menu - hanger steak no consumer advisory
Correction: Brunch menu - Chilaquiles missing asterisk
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the quaternary ammonia solution was measured at 500ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of quatenary ammonia solution at 150-400ppm. Verify concentration using the appropriate test kit.
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03/13/2013 | Risk Factor | |
The purpose of this visit was to conduct routine inspection.
EHS provided information on time as a public health control for sliced tomatoes.
Water heater: AO Smith BC-670-832 670 x2
Dishmachine: Ecolab Chlorine x2 in bar and Ecolab Heat Sanitizer in kitchen
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, before and after putting on gloves, or after engaging in any activity that could contaminate the hands.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: pickles, lettuce, tomatoes and french fries
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
- 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 a calibrated food temperature measuring device: sliced tomatoes on prep line and Canadian bacon inside of 3dr unit on cookline
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. Sliced tomatoes were relocated to cool down properly and Canadian bacon was discarded at time of inspection.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: inisde of 1 dr unit located on the salad prep line
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.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site) (repeated violation)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution at the dishmachine with a concentration of 0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: Food storage containers and bowls 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.
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12/07/2012 | Routine | |
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