Today I conducted a Risk Factor Inspection based on a complaint of a suspected foodborne illness.
If you have any questions or concerns please don't hesitate to contact me at 703-246-2444. Thank you.
No violation noted during this evaluation. | 09/10/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Please email me a temperature log of the PHF/TCS food inside the True glass door pass thru refrigerator. If the temperature of the PHF/TCS food is not maintaining at 41F or below please discontinue use of the refrigerator and email me a copy of the invoice.
- 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 cut honeydew at 42F, goat cheese at 43F, cheese tortellini at 42F in the True glass door refrigerator, salsa at 60F in the prep area strawberry butter at 61F at the server's area, tortellini at 46 on ice and water
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.PHF/TCS food in the True glass door put in the walk in, salsa and strawberry butter labeled with TPHC and container of tortellini placed into the ice and water
- 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: True glass door pass thru refrigerator at 45F
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: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
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06/01/2015 | Routine | |
Complaint on 03-Feb-2015 :
Responded to complaint. Incident: There was a small electrical fire in a switch box on top of the tower assembly of a dish washing machine leased from Ecolab. This was put out by hand held fire extinguishers by NM employees
No violation noted during this evaluation. | 02/03/2015 | Complaint | |
The purpose of this visit was to conduct a risk factor assessment. If you have any questions, please call (703) 246-2444. Thank you for your time today.
No violation noted during this evaluation. | 12/12/2014 | Risk Factor | |
- 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: blue cheese, tuna in 3DR sandwich refrigerator at 47F and 48F. Cooked mushrooms at 40 in 2DR 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. Blue cheese and tuna were removed from unit and moved to walk-in refrigerator. Cooked mushrooms - DISCARDED.
- 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: 3DR sandwich refrigerator was observed holding an ambient temperature of 48F.
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. TEMPERATURE CONTROL FOR SAFETY FOODS WERE MOVED TO WALK-IN REFRIGERATOR.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: drawer used for holding clean utensils..
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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02/06/2014 | Routine | |
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.
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)
The Delfield 3 door prep refrigerator was observed at 50F today. Send service report for repair of unit within 48 hours. Unit should maintain a temperature of 41F or below.
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 item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: chicke (x2), shrimp, salmon, in Delfield 3 door prep refrigerator, at 47F, 45F, 48F, 47F. MOVED TO WALK-IN REFRIGERATOR 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.
- 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: salmon, shrimp, burger. DISCUSSED WITH CFM AND PROVIDED VERBAGE FOR COMPLETE CONSUMER ADVISORY. UPDATE THE MENU TO REFLECT CHANGES.
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 (corrected on site)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of 0 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. DISH MACHINE WAS ADJUSTED TO 50 PPM OF CHLORINE SANITIZER.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: Dishes were observed to be washed and rinsed, but not sanitized.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. DISHES WERE RUN THROUGH THE DISH MACHINE AGAIN TO SANITIZE.
- 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 the hand washing sink by the bar.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. HANDWASHING SIGNAGE PROVIDED.
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07/01/2013 | Risk Factor | |
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