- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. Food service worker washed hands in cold water.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- 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: FISH 54F, COOKED MUSHROOMS 58F, COOKED TURKEY 57F @ #2
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. CFM SAID ALL ITEMS PUT IN THIS MORNING, SHORTLY BEFORE OPENING AND WILL DISCARD ALL PHF AFTER TOTAL OF 4 HOURS FROM START OF PLACING THOSE ITEMS IN THIS/ESE UNIT/S, UNTIL EACH/-UNIT REPAIRED. THE CFM UNDERSTANDS THAT FOOD/S NEED TO BE < 41F BEFORE PLACING IT/THEM IN THESE PREP-TOP UNITS AND MOST IMPORTANTLY, CFM WILL MONITOR TEMPERATURES UNTIL UNIT IS REPAIRED
- 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: @ REFRIGERATION UNIT #2 - 56F
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. Repair/adjust the refrigeration unit/s so it/they is/are able to maintain foods at or below 41°F. It is recommended to set the cooler units temperatures to be 32F to 36F when the units are not in use. With-in 10 DAYS, adjust the ambient temperature of the refrigerators to maintain correct temperatures and fax the repair record to our office at phone # 703-653-9448. (PLEASE PUT INSPECTOR NAME AND YOUR FOOD ESTABLISHMENT NAME ON FAX). Regular monitoring will help prevent problems. Oral & written information provided.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (corrected on site)
Observation: The handwashing sink at grill is equipped with separate cold and water faucets rather than a mixing valve or combination faucet. 60F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet. CFM repaired faucet. Discussed with the CFM the importance of proper handwashing and when handwashing is required.
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02/01/2016 | Routine | |
- 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: 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. ORAL & WRITTEN INFO. PROVIDED.
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09/09/2015 | Follow-up | |
As discussed, the following additional non-critical potential hazard/s were observed
- 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, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. DURING INSPECTION ONLY MGR. WASHED HANDS AND NO ONE WAS OBSERVED WASHING HANDS BEFORE PUTTING ON NEW GLOVES.
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. CORRECTED BY MGR. ORAL & WRITTEN INFO. PROVIDED.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating & drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Food service worker eating & drinking out of toppless contaner in kitchen on counter.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat, drink, or use tobacco in the kitchen areas especially while preparing food for customers. CORRECTED BY MGR.
- 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.
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. ORAL & WRITTEN INFO. PROVIDED.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: TOMATO SAUCE 124F
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. REHEATED TO 165F.
- 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: CORNED BEEF 67F & GROUND BEEF 60F @ #1 - COD 47F & RAW MARINATED BEEF 47F @ #2, - TOMATOES 47F, TOMATOES 52F & BLUE CHEESE 57F @ #3 - COD 47F & SALMON 48F @ 5 - COLE SLAW 47F & BLUE CHEESE DRESSING 49F @ #7 - 2 BAGS OF LIQUID EGGS 50F & 51F @ #8
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. PHF DISCARDED.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
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 in the wet wash cloth buckets with a concentration of @0.0 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. CORRECTED BY MGR. ORAL & WRITTEN INFO. PROVIDED.
- Ceasing Operations & Reporting / Imminent Health Hazard, Foodborne Illness Outbreak, Gross Unsanitary Conditions
Observation: The permit holder failed to discontinue operations and notify the Health Department that an imminent health hazard may exist because of an emergency. Six of 8 refrigeration units out of complance and no writen record of how long food was out of temperature. CFM HAS VOLUNTEERILY AGREED TO CEASE OPERATIONS.
Correction: ESTABLISHMENT WILL REMAIN CLOSED AND OWNER/CFM WILL CALL HEALTH DEPT. FOR A REINSPECTION BEFORE REOPENING.
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09/08/2015 | Risk Factor | |
- 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: 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.
- Bare Hand Contact with Non-RTE Foods Minimized to Prevent Contamination
Observation: Excessive bare hand contact with exposed food that is in a ready-to-eat form. Lemons and other drink additives are being handled with-out the use of utensils.
Correction: Lemons are considered a food and must be treated as a ready to eat food, that are subject to possible contamination and thereby certain requirements must be followed. Do not pick-up any ready to eat food with bare hands.
- 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: RICE 46F, POTATOES 48F, ROCK FISH 45 @ #1
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. ALL POTENTIALLY HAZARDOUS FOODS (PHF) NOT MADE THIS MORNING WERE DISCARDED AND ALL PHF MADE TODAY WILL BE DISCARDED, WITH-IN 6 HOURS, AS REQUIRED (REMAINING UNDER 70F).
- 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: RICE 46F, POTATOES 48F, ROCK FISH 45 @ #1
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. equipment must be in good working order.
Adjust the ambient temperature of the refrigerators to keep foods 41F or less OR with-in 10 days have it repaired, assure food is being held at safe temperatures and fax the repair record to our office at phone # 703-653-9448 (LABEL FAX WITH NAME OF RESTAURANT & INSPECTOR, PLEASE). REGULAR TEMPERATURE CHECKS WILL PREVENT FUTURE OCCURRENCES.
ORAL & WRITTEN INFORMATION PROVIDED.
- Manual Warewashing Wash Solution Temperature 110°F or per Manufacturer label
Observation: The temperature of the in-use wash water solution was observed at less than 110°F. Faucet hot water temperature was 107F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110°F or the temperature specified on the cleaning agent manufacturer's label instructions. Correct.
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04/06/2015 | Routine | |
The purpose of today's visit was to perform a risk factor assessment. Thank you for accompanying the EHS during the inspection and promptly correcting violations.
Additional Violation: 4-501.11 Proper adjustment of equipment. The four drawer cooler on the cook line is not capable of maintaining foods below 41 F. Do not use this cooler to store potentially hazardous foods until it is repaired. Please send evidence of repair to the EHS by 6 January 2015.
Employee beverages in open containers were observed in the kitchen area in areas unlikely to contaminate foods or equipment. It is suggested that management discuss proper drink containers and locations for drinking with employees.
Utensils were observed stored in non-moving water at room temperature. Wiping cloths were observed on counter tops. Proper storage of in-use utensils and disposition of wiping cloths was discussed with the CFM.
Please note that a consumer advisory is not necessary on foods not offered undercooked. Contact the Health Department if you have additional questions.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
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. NOTE: EHS advised CFM of the neccessity and public health rationale of appropriately marking shellstock records.
- 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: Raw chicken above shellfish in the walk in refrigerator, raw chicken over beef in walk in freezer.
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). NOTE: CFM rearranged food immediately for safe storage.
- 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: Roast beef (47 F) and assorted sliced cheeses (53 F) in the four drawer cooler below the grill, half and half on ice, butter packets on counter, butter (70 F) in four drawer cooler on cookline.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. NOTE: Foods were relocated to other units capable of maintaining foods at 41 F or colder. Butter in the four drawer cooler was discarded.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: A sanitizer bucket was observed without a measurable chlorine concentration.
Correction: Sanitizing solutions must contain between 25 and 150ppm chlorine to ensure proper sanitization. NOTE: CFM immediately made a new sanitizer solution and tested the chlorine concentration.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: Two containers of assorted utensils were observed soiled on a food prep cart. The slicer was visibly soiled with food debris.
Correction: Food contact surfaces must be maintained clean to sight and touch. NOTE: CFM immediately moved utensils to warewashing area to be cleaned. CFM agreed to relocate rarely used utensils to an area where they would be less likely to become soiled while in storage.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (corrected on site) (repeated violation)
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces. NOTE: CFM immediately contacted repair technician. Technician arrived and began to service the machine during the inspection. CFM agreed to order and use thermolabels to routinely monitor sanitizing rinse temperatures.
- 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 all handwashing sinks used by food employees. No signage was observed at the handsink at the bar.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. NOTE: EHS provided a sign to remind employees of proper handwashing.
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12/23/2014 | Risk Factor | |
Discussed proper cold holding and sanitization.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates Last Sold or Served
Observation: The tags for the molluscan shellfish are not being retained for 90 days.
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 for 90 calendar days from the date when the last shellstock from the container is sold or served using one of the following methods: 1) an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when the last shellstock from a container are sold or served, 2) preserving source identification by using a record keeping system, and 3) ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer. RECORD THE DATE OF LAST SELL ON EACH OYSTER AND MUSSEL TAG AND KEEP THE TAGS FOR 90 DAYS.
- 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: 4 DRAWER COOLER #1 (1) CORNED BEEF 46F (2) SLICED TURKEY 45F (3) SLICED POTATO 52F
Correction: 4 DRAWER COOLER #2 (4) POTATO & CARROT 57F (5) CORNED BEEF 50F
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (corrected on site)
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces. SCHEDULED FOR SERVICE AND SET-UP THE 3 VAT SINK.
- Storage of Clean Equipment, Utensils & Linens to Protect from Contamination (corrected on site) (repeated violation)
Observation: Observed that clean FRYING PANS were stored in an manner that exposed the items to contamination. OBSERVED FRYING PANS STORED ON A CART UNDERNEATH THE PAPERTOWEL DISPENSER.
Correction: Store clean equipment, utensils, and linens in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor. MOVED THE CART.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids (corrected on site)
Observation: Outside refuse container was uncovered.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulbs in the (1) ICE MACHINE (2) DISHMACHINE AREAS are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
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06/09/2014 | Routine | |
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Tags missing from the molluscan shellfish containers.--OBSERVE MUSSELS IN 4 DRAWER COOLER AT COOKLINE WITHOUT TAGS.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. --MANAGER PLACED TAG WITH MUSSELS
- 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 ROUND STAINLESS STEEL CONTAINER (NO HANDLE) BEING USED TO SCOOP ICE IN LARGE ICE MACHINE. OBSERVED PLASTIC ROUND CONTAINER (NO HANDLE) BEING USED TO SCOOP ICE IN SMALL ICE BIN.
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. --FOOD EMPLOYEE PROVIDED TWO CLEAN ICE SCOOPS AND PLACED IN ICE BINS.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:--OBSERVED FOUR PLASTIC BINS OF COOKED CHICKEN WINGS STACKED ON TOP OF EACH OTHER COOLING FOR 1HR ON A PREP TABLE AT 88F. OBSERVED PLASTIC BIN OF COOKED RICE COOLING FOR 1HR ON THE PREP TABLE.
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:--DID NOT OBERVE A THERMOMETER IN THE FOLLOWING UNITS: 4 DRAWER COOLER UNDER GRILL, THERMO-KOOL WALK-IN FREEZER,
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.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.--BLEACH TEST STRIPS NEED FOR BAR DISH MACHINE. QUAT TEST STRIPS NEED FOR WIPING CLOTH BUCKETS.
Correction: Obtain a BLEACH and QUATERNARY AMMONIA test kit.
- 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: --OBSERVED THE 4 DRAWER COOLER AT COOKLINE AT 50F.
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.--MANAGER WILL FAX OR EMAIL A COPY OF THE REPAIR RECEIPT FOR THIS UNIT.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit(s) are (missing, damaged):--OBSERVED MISSING DOOR HANDLE OF THE TRUE 2 DOOR COOLER. PLASTIC WRAP IS USED AS A DOOR HANDLE
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. DOOR HANDLES MUST BE SMOOTH AND EASILY CLEANABLE.
- 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 SOILED SODA GUN TUBING AND HOLDER.
Correction: 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.
- Storage of Clean Equipment, Utensils & Linens to Protect from Contamination (corrected on site)
Observation: Observed that clean FRYING PANS were stored in an manner that exposed the item(s) to contamination.--OBSERVED CLEAN FRYING PANS STORED ON A TABLE NEXT TO HANDWASHING SINK. SINK DOES NOT HAVE A PARTITION TO PREVENT SPLASH.
Correction: Store clean equipment, utensils, and linens in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor.
- 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.
- Outer Openings, Protected / Screen Requirements (corrected on site)
Observation: Window or door is kept open for ventilation and opening is not protected by a screen or other effective means.--OBSERVED BACK DOOR NEAR DRY GOODS STORAGE OPEN.
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink.--DID NOT OBSERVE SOAP AT HANDWASHING SINK AT BAR
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.--DID NOT OBSERVE PAPER TOWELS AT BAR HANDWASHING SINK.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Handwashing Signage at Handwashing Facilities Required
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.--DID NOT OBSERVE A HANDWASHING SIGN AT HAND SINK AT THE END OF COOKLINE OR AT THE BAR HAND SINK
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to control pests.--OBSERVED FRUIT FLIES IN WAIT STAFF SERVICE AREA, NEAR SODA GUN.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
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11/04/2013 | Routine | |
EHS discussed complaint with manager. The complaint states: infestation of fruit flies as well as cockroaches near wait staff service area. Black mold on the soda fountain machine. Mice in kitchen, cooks leaving food out all day, food staff not wearing gloves and no proper handwashing. States owner takes food from customer plates. Garbage disposal not working causing back-up and owner did not call plumber. EHS observed fruit flies at wait staff service area as well as soiled soda gun tubing and holder. EHS did not observe mice or cockroach activity during time of investigation. Manger provided a copy of the most recent pest control receipt from Schmitz Bros date 9-17-13 noting target pests as cockroaches, mice and rats. EHS did not observe food being left out by cooks. EHS observed handwashing and glove use during time of investigation. The garbage disposal was not working during time of investigation, no back-up observed. Left over food being scraped into garbage. EHS did not observe any food being taken from patron plates. EHS reminded manager and owner why we do not take food off patrons plates. Owner/Manager will fax or email a copy of pest control receipt showing treatment for fruit flies at wait staff service area to the Health Department within 14 business days.
- 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 SOILED SODA GUN TUBING AND HOLDER
Correction: 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.
- Outer Openings, Protected / Screen Requirements (corrected on site)
Observation: Window or door is kept open for ventilation and opening is not protected by a screen or other effective means.--OBSERVED BACK DOOR NEAR DRY GOODS STORAGE OPEN
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to control pests.--OBSERVED FRUIT FLIES IN WAIT STAFF SERVICE AREA, NEAR SODA GUN
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
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11/04/2013 | Complaint | |
Restaurant representatives - add corrected or new information about Irelands Four Provinces Restaurant, 105 Broad Street W, Falls Church, VA 22046 »