Today I conducted a routine inspection and discussed the following with the certified food manager:
1. Management should reiterate the 5 major risk factors associated with foodborne illness with all staff frequently: Employee health policy, Personal hygiene (includes bare hand contact with ready to eat foods), Contaminated equipment/utensils, Time/Temperature relationships for food and Unapproved food sources.
2. Management should calibrate all digital food thermometers at least once a week in an ice water bath to 32f to ensure accuracy when taking food temperatures.
3. Management should ensure all hand sinks are always supplied with soap, paper towels and signage to ensure staff can wash their hands effectively.
4. Management should remind all staff that foods like roasted vegetables, pastas and butter marinades are on "time as a public health control." See hand out provided.
5. Management should change all sanitizer buckets at least every 2 hours but sometimes more frequently depending on how soiled the water gets.
6. Management should encourage staff to use both ice and cold water if used to keep pans of food cold while on the cook line.
If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Food employees failed to wash his or her hands before engaging in food preparation, before putting on clean gloves, after handling soiled utensils, AND/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. DISCUSSED WITH MANAGER. MANAGER SHALL RETRAIN STAFF ON PROPER HAND WASHING PRACTICES TO INCLUDE WHERE, WHEN AND HOW TO WASH THE HANDS.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (repeated violation)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label. Observed several mussel tags without dates of the last sale.
Correction: 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. DISCUSSED WITH MANAGER. MANAGER SHALL RETRAIN STAFF ON PROPER RECORD KEEPING FOR ANY SHELL STOCK LIKE MUSSELS. TAGS SHALL BE LABELED WITH THE DATE OF THE LAST SALE AND KEPT IN AN ORGANIZED RECORD KEEPING SYSTEM FOR 90 DAYS.
- Wiping Cloths/Use Limitation/Wet Towel Storage
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. DISCUSSED WITH MANAGER. MANAGER SHALL TRAIN STAFF TO SET UP THEIR WORK STATIONS WITH TWO BUCKETS. GREEN BUCKETS FOR HOT, SOAPY WATER AND RED BUCKETS FOR QUATERNARY AMMONIUM WATER AT A CONCENTRATION OF 150-400PPM. MANAGER SHALL INSTRUCT STAFF TO KEEP THE WET TOWELS IN THE BUCKETS AT ALL TIMES AND CLEAN AS THEY GO.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours: 1. Tomato sauce on ice: 124f after 2 hours, 2. Beef juice on ice: 101f after 2 hours.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria. DISCUSSED WITH MANAGER. MANAGER SHALL RETRAIN STAFF ON HOW TO USE THE COOLING LOGS PROPERLY. IN ADDITION RETRAIN STAFF ON THE TIME AND TEMPERATURE PARAMETERS FOR EFFECTIVE COOLING TO PREVENT BACTERIAL GROWTH. SEE HAND OUTS PROVIDED.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: 1. Ice baths without enough ice, 2. Shallow sheet pans over stocked with food items inside the walk-in refrigerator.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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: 1. 4DWR/1DR refrigerator@rotisserie station, 2. 4DWR/1DR refrigerator@grill station, 3. 2DWR/1DR refrigerator@oven station, 4. 4DWR/1DR refrigerator@pantry station, 5. 1DR Flat Top freezer@pantry station.
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. DISCUSSED WITH MANAGER. MANAGER SHALL PROVIDE AMBIENT AIR THERMOMETERS FOR ALL UNITS ALONG THE COOK LINE TO ENSURE THE UNITS ARE FUNCTIONING AT TEMPERATURES TO KEEP COLD FOODS AT 41F OR BELOW OR COMPLETELY FROZEN.
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12/14/2015 | Routine | |
The purpose of today's visit was to conduct a routine assessment. The following violation has been noted for the second time:
1. Bare-hand contact with Ready-To-Eat (RTE) foods.
This is a critical violation that directly impacts public health. Please adequately and thoroughly train all employees on how to properly handle RTE foods. Training provided, however, all staff was not present during this inspection. To ensure all employees receive this training, suggestions made to train employees during next all staff meeting. Suggestions also made to move tomatoes from dry storage to walk-in cooler to facilitate cooling process prior to cutting and placing in cold wells.
- 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: PLEASE LABEL ALL FUTURE SHELLSTOCK TAGS WITH DATE OF LAST SALE AND MAINTAIN ON FILE FOR AT LEAST 90 DAYS OF DATE. 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.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site) (repeated violation)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: COOKED STEAK, CORN BREAD, 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. PROVIDED TRAINING ON SAFE HANDLING OF READY-TO-EAT (RTE) FOODS. EXPLAINED PUBLIC HEALTH RATIONALE BEHIND HANDLING RTE FOODS WITH BAREHANDS.
- Mops in Air-dry Position
Observation: Observed that mops are improperly stored between use.
Correction: PLEASE TRAIN EMPLOYEES TO INVERT MOPS TO ALLOW FOR AIR DRY AFTER USE. Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
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06/19/2015 | Routine | |
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. | 12/11/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Ensure time is recorded for Temperature Control for Safety (TCS) food items which are not maintained at < 41°F or >135°F. During today's visit, establishment was reminded that bare-hand contact with ready-to-eat foods is not permitted. Repeat violations may lead to future enforcement action.
Within 30 days, please submit copies of the new menus with complete consumer advisory as discussed today.
If you have any questions, please feel free to call (703) 246-2444. Thank you for your time today.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site) (repeated violation)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: cooked tenderloin to be sliced for salad.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. PROPER FOOD HANDLING OF RTE FOODS WAS DISCUSSED WITH FOOD EMPLOYEE AND PERSON IN CHARGE. TENDERLOIN WAS COOKED AGAIN.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food items: lemon butter.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. LEMON BUTTER WAS DISCARDED.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that the establishment is using a catering menu and a party platter menu from another jurisdiction. There is no consumer advisory for food items that may be served raw and/or undercooked, (e.g. cedar-planked salmon, filet mignon, tenderloin, thick prime angus burger,) Person in charge indicated that new menus were being created for the establishment and are expected by this month.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- 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: 1DR 4DRW refrigerator - pantry, 1DR 4DRW refrigerator - grill station
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.
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06/18/2014 | 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.
Note: Time reflects inspection time only.
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: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: burger patty.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. BURGER WAS COOKED TO A TEMPERATURE EXCEEDING 165F.
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12/20/2013 | Risk Factor | |
Purpose of this visit was in response to call from the Fire Department (FD). The FD responded to a fire alarm that was triggered from a leaking sewage pipe located on the ceiling of the first floor hall way near the loading dock area. EHS observed continuous leakage from the sewage pipe
No violation noted during this evaluation. | 09/24/2013 | Complaint | |
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: Observed dented cans of tomato filet in food storage area.
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. DENTED CANS REMOVED.
- 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: Sausage in Traulsen 1/1 Door Dessert Refrigerator - MOVED TO WALK-IN. Beef, lobster, shrimp, in 4DRW 1DR refrigerator (grill) - MOVED TO WALK-IN.
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.
- Temp Meas Devices for Ambient Air Location
Observation: The temperature measuring device in the following mechanically refrigerated unit was not properly located in the warmest part of the unit: 4DRW 1 DR refrigerator (grill) and 1DRW 2DR refrigerator.
Correction: In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit.
- 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: 4DRW 1 DR refrigerator (grill).
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. USE DISCONTINUED.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. PERSON IN CHARGE PROVIDED TOWELS AT HAND SINK.
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06/06/2013 | Routine | |
The purpose of today’s inspection 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.
Information on cooling methodology was discussed with and provided to the person in charge, in English and Spanish.
Additional temperatures:
Traulsen refrigerator - server's area: 41F
Swiss//asiago cheese, fondue cheese/spinach - 2 drawer/1 door grill prep refrigerator: 40F, 40F
Mashed potatoes, wild rice - hot holding: 177F, 148F
Wild rice - Alto Shaam: 153F
Cream cheese icing (cooling 2hr) - Traulsen dessert: 43F
Raw turkey, raw tuna, raw calamari, cooked chicken - protein walk in: 38F, 40F, 39F, 41F
Sauteed mushrooms, seafood bisque - produce walk in: 42-43F, 42-43F
Fondue (2hr), wild rice (1/2hr) cooling - produce walk in: 49F, 79F
Half and half - Traulsen server's area: 41F
Handwashing: 106F
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (
www.vdh.virginia.gov
).
Hot water heater: AO Smith BTH-199-970 (x2) which use 399,800 BTU's to produce 360 GPH of 140F water at a 100F rise.
Dishmachine: Hobart C-64A hot water dishmachine which uses 145 GPH.
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: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
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 to be used by the person-in-charge to develop a complete employee health policy.EMPLOYEE HEALTH POLICY IS MISSING THE INFECTED CUT OR WOUNDS ON EXPOSED BODY PART
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 "The Big Five Foodborne Illnesses Information Sheet" handout)
- Ventilation Hood System / Drip Prevention
Observation: Drip pans were observed missing from hoods.
Correction: Exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single service items.
- Cutting Boards / Resurface / Discard
Observation: The cutting board at the dessert prep area and along the cookline 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.
- Equipment & Utensils / Air-Drying or Adequate Draining Required (repeated violation)
Observation: Prep pans 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.
- 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.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed that inadequate lighting was provided in the food preparation areas.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
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11/21/2011 | Routine | |
Restaurant representatives - add corrected or new information about Wildfire, 1714 U Galleria At Tysons I, Mclean, VA 22102 »