- Critical: Raw Animal Foods Cooked to 165°F (corrected on site)
Observation: The following poultry item was not cooked to a sufficient temperature and/or time to eliminate pathogenic bacteria: Chicken 152F.
Correction: Raw animal foods such as poultry, wild game animals, stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, stuffed ratites, or stuffing containing any of these raw animal foods shall be cooked to a minimum internal temperature of 165°F for at least 15 seconds. Corrected, recooked to 180F.
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10/02/2015 | Risk Factor | |
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified
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. PLEASE NOTE THAT BECAUSE YOUR DISH WASHER IS NOT WORKING, THE 3 COMPARTMENT SINK SANITIZER TUB MUST BE USED UNTIL THE DISHWASHER IS COMPLETELY FUNCTIONAL.
WITH-IN 10 DAYS FAX A COPY OF DISHWASHER CORRECTION COMPLETION TO OUR OFFICE. phone # 703-653-9448 INCLUDE YOUR FACILITY & INSPECTOR NAME, PLEASE
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04/07/2015 | Routine | |
Shellfish tags marked with date. Consumer advisory correct.
Dish washing machines: Kitchen Adams-Burch CMA 44 passed Thermolabel test
- 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 stored above raw beef in Kolpak Walk-In Cooler #3.
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). PIC/Chef moved the items.
- 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. There was no sign in the unisex employee rest room in the kitchen area.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. PIC/chef has supply of appropriate signs and posted one.
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12/08/2014 | 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:300 ppm.
Additional equipment:
4 dr beer/wine cooler bar (No PHF): 41 degrees F
Additional cold hold temperatures:
Beef tartare/anchovies in Delfield 2 dr UC salad prep cooler: 37/38
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site) (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. NOTE: PIC agreed to start recording date last shellstock sold or served on shellstock tags.
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07/01/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment
- 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. Discussed with perswon in charge.
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12/11/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Thank you for accompanying me and assisting in this process.
Dish Machine: CMA-44, passed Thermolabel test for heat sanitization.
HWH: AO Smith DWE-80-916 and AO Smith DWE-120-916
Additional Refrigeration Units: Delfield 4 drawer flat top prep coolers (A,B): 38F, 40F
- 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: several coolers lacked a thermometer.
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. CORRECTIVE ACTION: Thermometers were installed.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site) (repeated violation)
Observation: When tested, the quaternary ammonium compound-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 3-commpartment sink with a concentration of less than 100 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. CORRECTIVE ACTION: Ammonia sanitizer solution was replaced.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no covered refuse container for the disposal of feminine napkins in the unisex employees' restroom stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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05/24/2013 | Routine | |
The purpose of this inspection is to conduct a risk factor assessment.
Manager will fax parasite destruction letter for salmon within 10 days.
Water Heater: A.O. Smith DVE-80-916
A.O. Smith DVE-120-916
Dish Machine: Heat and Chlorine
- 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.
- 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: employee touched sliced tomato for sandwich with bare hand.
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.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: Quaternary ammonium compound sanitizing solution used was not being used at an acceptable concentration. Observed the solution with 0ppm in the 3 compartment sink.
Correction: The quaternary ammonium sanitizer used in this facility at the 3 compartment sink shall have a concentration of 200 ppm OR a concentration between 150-400ppm @@ based on the manufacturer's use directions. Executive chef called company to repair hose that distributes chemical. Company came out during inspection to repair unit.
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08/08/2012 | Risk Factor Assessment | |
Restaurant representatives - add corrected or new information about 2941 Restaurant, 2941 Fairview Park Dr, Falls Church, VA 22042 »