The purpose of today's visit is to conduct a risk factor inspection.
- Critical: ROP / Criteria for HACCP Plan (corrected on site)
Observation: The establishment does not have an approved HACCP plan for the food that is packaged using the Reduced Oxygen Packaging (ROP) process. Observe vacuum packaged ribeye, beef ribs
Correction: A food establishment that packages potentially hazardous foods (time/temperature control for safe food) using a Reduced Oxygen Packaging method shall have a HACCP plan that contains the information specified under 8-201.14(D) and that: 1) identifies the food to be packaged, 2) requires that the packaged food shall be maintained at 41°F or less, has a water activity of 0.91 or less, a pH of 4.6 or less, is a meat or poultry product that is cured at a food processing plant, is received in an intact package, or is a food with a high level of competing organisms, 3) describes how the package shall be prominently and conspicuously labeled on the principal display panel in bold type on a contrasting background with instructions to maintain the food at 41°F or below and discard the food if within 14 calendar days of its packaging, 40 limits the refrigerated shelf life to no more than 14 calendar days from packaging to consumption or the original manufacturer's "sell by" or "use by" date whichever occurs first, 5) includes operational procedures that prohibit contacting food with bare hands, identifies a designated work area and the method by which physical barriers or methods of separation minimizes cross contamination, access to the processing equipment is limited to responsible trained personnel, and cleaning and sanitizing procedures for equipment/utensils is monitored, and 6) describes the training program that ensures that the individual responsible for the ROP operation understands the concepts required for a safe operation, understands the equipment and facilities, and procedures specified in this section.
- Critical: Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: beef burgers, beef steak, salmon
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
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12/30/2015 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu without proper disclosure: ribeye, salmon, beef burgers
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. Add the disclosure statement on the next menu update.
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06/22/2015 | Routine | |
- Records - Creation and Retention
Observation: SEE VIOLATION DETAIL IN COMMENT SECTION.
Correction:
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: SEE VIOLATION DETAIL IN COMMENT SECTION.
Correction:
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
Observation: SEE VIOLATION DETAIL IN COMMENT SECTION
Correction:
- Food Labels / Labeling / Bulk Food (corrected on site)
Observation: Bulk food bin containing the following food item(s) is not properly labeled: flour
Correction: Bulk food containers shall be prominently labeled with the common name of the contained food.
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12/03/2014 | Routine | |
The purpose of this visit was to drop off the inspection report and to follow-up on the bar dish machine, main dish machine, and the grill cooler. Updated menu with consumer advisory is still in progress and extension was given. The grill cooler was functioning during the time of inspection. It was observed at 39F and sliced tomatoes and raw beef were both at 43F. The bar dish machine was tested and was viewed at 50 ppm. CFM sent an email of the invoice for the main dish machine but when tested, thermolabel did not turn black. Food employees created sanitizer bucket to use to hand-sanitize food contact surfaces. Please check the main dish machine again and send invoices within 10 days.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: plates and utensils
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (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.
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05/30/2014 | Other | |
The purpose of this visit was to conduct a complaint investigation in conjunction with a risk-factor assessment inspection. Complainant had salmon salad for dinner on 5/24/14. CFM was not aware of the complaint. No one has reported sick within past 2 weeks and EHS observed all staff to be in healthy condition. No food recalls have been made. CFM explained the process on how the salmon salad is prepared and made. Several critical violations were observed and were corrected. Based on today's observations and discussion, complaint is not confirmed.
No violation noted during this evaluation. | 05/28/2014 | Complaint | |
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Tags missing from the molluscan shellfish containers- tag was missing from shellstock in 3dr preptop cooler sauteed.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. CFM found tag and placed with shellstock
- 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 beef over salmon in walkin cooler upstairs
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). CFM moved beef to the bottom shelf
- 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: 1) pico de gallo 56F, bleu cheese dressing 44F in 3dr preptop cooler sauteed, 2) raw salmon 44F, cheddar cheese 57F, sliced tomatoes 66F, goat cheese 63F in 3drawer preptop cooler grill
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. all items were removed and were discarded and/or put back in the walkin cooler to cool down.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (corrected on site)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: 1) brunch menu- steak and eggs, burger, 2) bacon blue burger on the lunch and dinner menu
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. Discussed with CFM about proper menu labeling for consumer advisory
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine (outside bar left side) 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. CFM decided not to use the machine until it is repaired.
- 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: plates, baking sheets, cups
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. all plates, baking sheets, and cups were sanitized by hand
- 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. Sanitizer bucket was setup to sanitize food-contact surfaces by hand until machine is repaired
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink by the cookline being used to clean sanitizer towels
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the quat solution was measured at 500 ppm at the 3-vat sink. 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 quat solution at 150-400ppm. Verify concentration using the appropriate test kit. food employee reset quat solution to 400ppm
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05/28/2014 | Risk Factor | |
The handwashing station at the interior bar that was previously blocked is now fully accessible. The handwashing station at the exterior bar remains partially obstructed. The cash register has been relocated, but a metal counter at bar level extends past the front of the sink, and approximately 3/4 of the width of the sink. Todays findings will be forwarded to the Technical Review and Information Resources section for analysis. Additional alterations to the exterior bar may be required, and an additional follow-up inspection may be necessary.
- Handwashing Sink / Accessible at All Times (repeated violation)
Observation: One handwashing station located at the interior bar, and one handwashing station at the exterior bar are blocked by installation of cash registers over the handwashing sinks, preventing access by employees for easy handwashing. Installation of the cash registers was an alteration to the facility made after the 8/8/13 pre-opening inspection.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. The cash registers must be relocated so that all handwashing stations are easily accessible, and so that the relocated registers do not interfere with other required food service procedures or provide a source of contamination to ice, food, utensils or equipment. Cash registers are to be relocated as soon as possible, but no later than 11/19/13.
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12/30/2013 | Follow-up | |
The purpose of this visit was to conduct a routine inspection. Workforce DC Glasswasher chlorine sanitizer concentrations final rinse OBA left/right
- Handwashing Sink / Accessible at All Times
Observation: One handwashing station located at the interior bar, and one handwashing station at the exterior bar are blocked by installation of cash registers over the handwashing sinks, preventing access by employees for easy handwashing. Installation of the cash registers was an alteration to the facility made after the 8/8/13 pre-opening inspection.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. The cash registers must be relocated so that all handwashing stations are easily accessible, and so that the relocated registers do not interfere with other required food service procedures or provide a source of contamination to ice, food, utensils or equipment. Cash registers are to be relocated as soon as possible, but no later than 11/19/13.
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11/05/2013 | Routine | |
| No violation noted during this evaluation. | 08/08/2013 | Pre-Opening | |
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