The purpose of this visit was to perform a routine inspection.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit.Observed raw hamburgers over ready to eat hotdogs in the Advantco prep refrigerator
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. REARRANGED
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked:Rice, noodles, lasagna
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
- Permit to Operate Required, Must be Posted, Must be Valid
Observation: The food establishment's Permit to Operate is no longer valid due to expiration of the permit on December 31, 2009. No person shall operate a food establishment unless that person possesses a valid permit issued by the Health Department.
Correction: To obtain a current Permit to Operate, contact the Health Department at (703) 246-2444 within 48 hours to make payment of the permit renewal fee. You may provide payment by cash, check, or credit card. Failure to pay the permit renewal fee and obtain a current Permit to Operate within 48 hours may lead to further enforcement actions by the Health Department including immediate closure.
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03/03/2016 | Routine | |
The purpose of this visit was to perform a risk factor assessment.
Printed information given to the CFM on food storage, cooling and datemarking in Spanish.
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) Observed the True refrigerator unable to hold PHF/TCS food at 41F or below. Do not use this refrigerator to hold PHF/TCS food until it is repaired and capable of holding PHF/TCS food at 41F or below.
Please email me the invoice for the repair of the True refrigerator and the bar dish machine within 5 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:Observed mozzarella sticks at 46F, 48F, 45F, 47F, cooked potato at 46F, chicken wings at 48F in the True refrigerator
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.DISCARDED
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked:lasagna, pasta, baked potatoes, mozzarella sticks
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the low temperature, chemical sanitizing bar warewashing machine was observed with a sanitizing rinse concentration of less than 50 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.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: glasses
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.WASHED IN THE KITCHEN DISHMACHINE
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08/27/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
- Single-Service & Single-Use, Displayed & Dispensed / Prevent Contamination
Observation: Unwrapped straws were observed handled by employee with bare hands.
Correction: Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented. DISCUSSED WITH CFM DISPENSING STRAWS SHOULD BE DONE WITHOUT TOUCHING THE STRAW, SUGGESTED HANDLING STRAWS WITH NAPKIN
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03/30/2015 | Routine | |
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed bowls, utensils and bottles inside the handsink at the kitchen area.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. DISCUSSED WITH CFM AND COOK ON KEEPING THE HAND WASH SINK ONLY FOR HAND WASHING AND NOT FOR STORING UTENSILS AND BOTTLES. COOK REMOVED ALL THE ITEMS FROM THE SINK.
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11/06/2014 | Risk Factor | |
Site visit made following complaint received about cleanliness of facility, several rats inside the restaurant and around the dumpster area. Facility was found to be clean and sanitary inside the dining room and the kitchen area. I could not observe any evidence of rodent infestation. Facility dumpster is clean with no garbage lying outside. Facility has pest control and has provided receipts. Bait boxes were seen outside the building.Rodents were observed in the alley between two other buildings a few doors away and will be handled separately. Complaint against this facility could not be validated.
No violation noted during this evaluation. | 07/03/2014 | Complaint | |
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3). OBSERVED NO LETTER FOR SALMON SERVED ON MENU AS GRILLED SALMON AND AVAILABLE UNDERCOOKED .
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form and the fish is raised and fed as specified by Law, a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed shall be obtained by the person in charge and retained in the records for 90 calendar days beyond the time of service or sale to a consumer. OBTAIN A LETTER FROM SUPPLIER AND FAX IT TO ME AT 703-653-9448 WITHIN 10 BUSINESS DAYS. Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
- Floor , Wall & Ceiling / Design
Observation: The ceiling tile located in kitchen and dining areas are stained in areas, absorbent and not easily cleaned. Kitchen ceiling tiles need cleaning
Correction: Wall, floor, and ceiling surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, and toilet rooms and cleaned frequently.ASKED MANAGER TO CLEAN TILES IN KITCHEN AND CLEAN /REPAIR IN DINING AREA.
- Physical Facilities Good Repair
Observation: Observed that the caulking around your hand wash sink is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. ASKED MANAGER TO RECAULK AROUND THE SINK
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05/29/2014 | Routine | |
Site visit made, spoke with CFM who confirmed that a pipe had burst one day rand was repaired shortly thereafter but this required patron to use only men's rest-room for a brief period. Checked both men's and women's rest-rooms. Toilets were flushing normally and were in working order. Hot and cold water was present.
No violation noted during this evaluation. | 01/10/2014 | Complaint | |
- 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:OBSERVED 2% MILK AT 56F, HALF AND HALF AT 56F IN THE 1 DR FLAT TOP UNDERMOUNT REFRIGERATOR AT BAR, REFRIGERATOR AMBIENT TEMPERATURE WAS 56F.
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 CORRECTED: CFM REMOVED ALL POTENTIALLY HAZARDOUS ITEMS FROM THE REFRIGERATOR AND CALLED THE COMPANY WHO SERVICES THE EQUIPMENT.
- 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.OBSERVED NO HAND WASH SIGN AT THE BAR SINK
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.CORRECTED: EHS PROVIDED FACILITY WITH A HAND WASH SIGN.
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12/05/2013 | Risk Factor | |
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: Observed packaged steak date marked May 13 in the Avantco 3 DR refrigerator.
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH and QUATERNARY AMMONIA test kit.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the kitchen has pans and other items in/on it.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.CORRECTED: CFM REMOVED THE ITEMS FROM THE AREA.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floors under the hand sink, 3 VAT and the stove area is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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06/07/2013 | Routine | |
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