The purpose of today's visit was to conduct a routine assessment. The following suggestions have been made as a means to incorporate Active Managerial Control:
1. If facility orders oysters in the future, please train all food handling staff on how to correctly maintain and date mark shellstock tags
Please continue the following practices as a means to incorporate Active Managerial Control (AMC):
1. Training employees on sanitization practices
2. Proper date marking
3. Proper storage of raw vs. ready-to-eat items
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label. OBSERVED SHELLSTOCK TAGS FOR OYSTERS BEING MAINTAINED WITHOUT DATE OF LAST SALE IDENTIFIED.
Correction: CERTIFIED FOOD MANAGER STATED THAT FACILITY IS NO LONGER SERVING OYSTERS. TRAINING PROVIDED. IN THE FUTURE, PLEASE MAINTAIN TAGS WITH SHELLSTOCK UNTIL LAST SALE. UPON LAST SALE, PLEASE WRITE DATE ON TAGS AND KEEP TAGS ON FILE IN FACILITY FOR 90 DAYS. The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. TRAINING PROVIDED. TOWELS PLACED IN CHLORINE SANITIZING SOLUTION BY PERSON IN CHARGE.
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03/28/2016 | Routine | |
The purpose of today's assessment is to verify proper retention and labeling of shellstock tags. Correctly labled shellstock tag received. Please continue to maintain tags in the manner specified during your last inspection.
No violation noted during this evaluation. | 09/23/2015 | Follow-up | |
The purpose of today's visit was to conduct a risk factor assessment. The following suggestions have been made as a means to incorporate Active Managerial Control:
1. Create and monitor food/equipment temperature logs
2. Train all employees on proper shellstock tag labeling and maintenance IMMEDIATELY
3. Retrain all long term employees on Employee Health Policy regularly (i.e., biannually)
Please send the following documents to the Health Department via fax or e-mail within 10 days.
1. COPY OF LABLED SHELLSTOCK TAGS FOR OYSTERS
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Tags missing from the molluscan shellfish containers. SHELLSTOCK TAG WAS REMOVED FROM CONTAINER AND PLACED ABOVE 3-VAT SINK
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. SHELLSTOCK TAG FOR TODAY'S SHIPMENT OF OYSTERS STILL PRESENT IN ESTABLISHMENT. OYSTERS RELABLED WITH ORIGINAL SHELLSTOCK TAG.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
Correction: TRAINING ON HOW TO PROPERLY LABEL AND MAINTAIN SHELLSTOCK TAGS PROVIDED TO CFM AND OTHER EMPLOYEES. The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located NEAR 3-VAT SINK is blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. BOXES AND HIGH CHAIR REMOVED FROM IN FRONT OF HAND SINK.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests. OBSERVED SPRAY CAN OF INSECTICIDE BEING STORED IN OFFICE AREA.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. SPRAY CAN OF INSECTICIDE DISCARDED.
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09/17/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine assessment. As mentioned in last inspection report, please be advised to properly store in-use utensils as outlined and discussed. Also, please make sure to clean grease trap and outdoor garbage area in order to avoid potential harborage conditions for pests. Be sure to quickly place recent shipments of potentially hazardous foods in cooler in order to ensure proper cold holding temperatures. Please send invoice for fixed hand sink within 10 days.
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: OBSERVED ICE SCOOPS STORED ON TOP OF ICE BIN AND IN BAR SINK BETWEEN USES.
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. ICE SCOOPS PLACED IN 3-VAT SINK. IN-USE STORAGE TRAINING PROVIDED.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. OBSERVED BLACK MOLD ACCUMULATION ON INSIDE OF ICE BIN.
Correction: PLEASE CLEAN ICE BIN WEEKLY, PER DISCUSSION. Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Handwashing Sink / Automatic / Installation per Manufacturer
Observation: The automatic handwashing facility located at KITCHEN NEAR 3-VAT SINK is not approved in accordance with manufacturer specifications.
Correction: An automatic handwashing facility shall be installed in accordance with manufacturer's instructions. PLEASE REPAIR HOT WATER KNOB ON HAND SINK SO HOT WATER CAN BE USED.
- Refuse / Area / Clean
Observation: Trash and litter were observed adjacent to the refuse container outside the facility. OBSERVED FOOD IN TRASH BAGS BEING STORED OUTSIDE FACILITY, EXCESS GARBAGE AND UNWANTED FURNITURE STORED OUTSIDE OF DUMPSTER.
Correction: PLEASE CLEAN DUMPSTER AREA AND RID AREA OF EXCESS UNUSED FURNITURE. A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.
- Refuse Receptacle / Clean Frequency
Observation: Refuse containers throughout the establishment are soiled an accumulation of debris. OBSERVED EXCESS GREASE ACCUMULATION ENCRUSTED ON OUTDOOR GREASE TRAP.
Correction: PLEASE CLEAN/POWER WASH GREASE TRAP AT A FREQUENCY TO AVOID ACCUMULATION OF DEBRIS. Soiled receptacles and waste handling units for refuse, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.
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03/25/2015 | Routine | |
Per CFM, all shellstock including muscles and crab received frozen. Ceviche served uses fish and shrimp.
PLEASE FAX OR EMAIL COPY OF PARASITE DESTRUCTION LETTER STATING THAT THE FISH FOR THE CEVICHE HAS BEEN FROZEN ACCORDING TO STANDARDS.
EHS Provided training on proper Cooling procedures. PLEASE DIVIDE TOMATO SAUCE AND SALSAS INTO SMALLER CONTAINERS TO COOL EFFICIENTLY.
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when (1) in refrigerated storage, (2) in hot holding, (3) being cooled and/or (4) being reheated. CFM FAILED TO KNOW REQUIRED COLD HOLDING TEMPERATURE AND COOLING TEMPERTAURES.
- 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 GRILL UTENSILS STORED IN CONTAINER OF WATER AT ROOM TEMPERATURE.
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. CFM MOVED CONTAINER OF WATER ON TOP OF GRILL TO KEEP AT LEAST 135F.
- 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: NO PARASITE DESTRUCTION LETTER AVAILALBE FROM SUPPLIER FOR CEVICHE FISH AND SHRIMP AS RECEIVED FROZEN.
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.
- 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: THERMOMETER AT COCA-COLA 1DR DISPLAY COOLER IS BROKEN AND NEEDS TO BE REPLACED.
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.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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07/17/2014 | Routine | |
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: WHITE AND SPANISH RICE cooling OVERNIGHT in the WALK-IN COOLER observed at 50 AND 46°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria.--EHS PROVIDED COOLING TRAINING TO CFM. CFM DISCARDED WHITE AND SPANISH RICE.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the BLEACH solution was measured at 200 ppm. 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 BLEACH solution at 50-100ppm. Verify concentration using the appropriate test kit.
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12/05/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
Upon menu review with owner, no foods are served raw or undercooked. Menu currently has Consumer Advisory statement on bottom of each page, although no foods on the menu are designated.
Hot water heater: Bradford White 75TB0E3N 76,000 BTU/HR
Dish machine: N/A
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied
Observation: Tags missing from the molluscan shellfish containers.--OBSERVED BAG FROZEN MUSSELS IN THE VICTORY 3DR FREEZER WITHOUT SHELLFISH TAG. OWNER DID NOT HAVE THE TAG FOR THE BAG OF MUSSELS
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. OWNER HAS CONTACTED HIS SUPPLIER, OSORIO FOOD SERVICE, TO REQUEST A COPY OF THE TAGS. OWNER WILL FAX/EMAIL COPY OF TAGS TO EHS.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows:--OBSERVED RAW SHELL EGGS NEXT TO POTATOES IN WIC. OBSERVED RAW SHELL EGGS OVER COOKED CHICKEN IN COCA COLA ONE DOOR DISPLAY COOLER.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. --PROPER FOOD STORAGE WAS DISCUSSED WITH CFM AND FOODS REARRANGED.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:--IN WIC OBSERVED LARGE PAN OF BEANS WITH PLASTIC WRAP AT 57F. STOPPED EMPLOYEE FROM PLACING PLASTIC WRAP ON ANOTHER LARGE PAN OF COOKED BEANS, READING 180F, AND PLACING IN WIC.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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. --CFM ARRIVED AT THE FACILITY.
- Plumbing / Maintained in Good Repair
Observation: The sink basin at the bar handsink is slow to drain.
Correction: A plumbing system shall be maintained in good repair.
- Mops in Air-dry Position
Observation: Observed that mops are improperly stored between use.--OBSERVED WET MOPS IN MOP SINK AND STORED IN CORNER.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
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03/28/2013 | Routine | |
Fax or email a copy of the work order for the repair of the Delfield 2DR refrigerator to the health department within 48 hours. The restaurant is not open. The refrigerator should be registering 35-39F while the restaurant is not open for business.
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within ten (10) days but no later than the time of your first routine inspection (approximately 30 days). Equipment additions/replacement/changes are not allowed without Health Department approval.**
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review. Hood was cleaned in December 2012.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
Water heater: Bradford White 75T80B3N
- Equipment / Good Repair / Operation (repeated violation)
Observation: The Delfield 2DR flat-top refrigerator is not maintaining 41F ambient air temperature.
Correction: Service the Delfield refrigerator. All refrigerators must maintain 41F ambient air temperature.
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12/18/2012 | Pre-Opening | |
Approval for a Health Department Permit to Operate is denied at this time. Review the cited items above. All items must be corrected at the time of the next pre-opening inspection. Contact the Health Department in order to schedule a re-inspection.
- Equipment / Good Repair / Operation
Observation: 1) The Victory 3DR freezer was not functional at the time of this inspection.
2) The Delfield 2DR refrigerator was not maintaining 41F or less ambient air temperature at the time of this inspection.
Correction: 1) The Victory freezer must serviced. The unit must be capable of maintaining 10F or less ambient air temperature.
2) Service the Delfield refrigerator. All refrigerators must maintain 41F or less ambient air temperature.
- Critical: Handwashing Sinks / Numbers By Law
Observation: A bar has been added to the establishment. There is no handwashing sink at the bar.
Correction: Install an NSF approved handsink at the bar. There must hot and cold water, soap, paper towels and a handwashing sign at the new handsink.
- Critical: Direct Connection Not Allowed / Backflow Prevention Required/ 3-Vat Sink & Food Equipment
Observation: The wash, rinse and sanitize sinks are directly connected to the drain line leading to the grease trap.
Correction: Provide and AIR BREAK at the wash and rinse sinks leading to the grease trap. Provide and AIR GAP at the sanitize sink leading to the grease trap.
- Light Bulbs / Locations where Shielding is Required
Observation: The light bulb in the back section of the walkin refrigerator is not shielded.
Correction: Provide a shield(cover) for the bulb or replace the bulb with a shatter-resistant type of bulb.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: One light bulb in the hood is not working.
Correction: Replace the defective bulb.
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12/12/2012 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Rincon Vip #2, 2911 Arlington Drive, Alexandria, VA 22306 »