This visit was made to conduct a routine food safety evaluation.
A 'Big 6' poster was given and discussed.
Great hand washing and glove use observed.
Note: A consumer advisory is not required on the menu for rockfish and soft shell crab, so those asterisks can be removed.
*repeat violations are subject to civil penalty*
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold (repeated violation)
Observation: The date on which the last shellstock from the container is sold or served was not recorded on the tag or label.
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
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08/05/2015 | Routine | |
This visit was made to conduct a training exercise.
No violation noted during this evaluation. | 04/24/2015 | Training | |
This visit was made to conduct a risk factor assessment in conjunction with a complaint. Please note the following items:
1) Shell stock tags shall be marked with the last date sold/served and then kept in chronological order for 90 days. Staff has a great way of keeping tags in order and for 90 days, however, staff need to work on dating the shell stock tags. This is a repeat violation from your last inspection.
2) Terry cloth towels were observed under the cutting boards along the prep line. Discontinue using the towels under cutting boards. FPM indicated that they have some of the rubber mats to go under cutting boards that they can washed, rinsed and sanitized. Prior to me leaving this has been corrected.
3) Good holding temperatures and cooling practices observed.
4) Ensure all menus that you use have proper disclosures and reminder statements on all items offered or containing raw/undercooked food items.
Thank you for your cooperation and time during the inspection. Please note that repeat violations within a 12 month period may be subject to civil penalties.
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold (repeated violation)
Observation: The date on which the last shellstock from the container is sold or served was not recorded on the tag or label.
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. Discussed with FPM, and he translated to the line cooks what needs to be done to correct the violation.
- Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: caesar salad (raw shell eggs used as an ingredient) missing on menu for 4/19 dinner.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
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04/22/2015 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation.
Shellfish tags shall me marked with the date the last one was used and then kept in chronological order for 90 days.
Foods that are cooling shall be cooled to 41 degrees F or below before being wrapped or covered for storage.
*Repeat violations are subject to civil penalty*
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold
Observation: The date on which the last shellstock from the container is sold or served was not recorded on the tag or label.
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: (Observed raw chicken above sliced potatoes in the 2 door prep top as well as diced tomatoes on same shelf with raw meats and all containers were open.)
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. (Raw meats were separated from ready to eat foods).
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer. (Observed container of beans cooling in the 2 door reach-in tightly wrapped with plastic wrap).
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food. (Containers were uncovered)
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01/13/2015 | Routine | |
This visit was made to conduct a complaint investigation.
Complainant reported dining at the restaurant on 8/28/14 and eating boratta and veal parmesan.
The person in charge reported that no employees were ill at that time, and they have not had any other reports of illnesses since then.
The veal is procured from Fell's Point Wholesale. After being delivered and stored in the 3 door low-boy, it is pounded thinly on a red board and stored in a pan in the low-boy (measured at 38 degrees F today). This facility has limited storage space, and does not keep meat products more than a few days. Fpr each order, the veal is then breaded and cooked in a pan, and further cooked under the broiler to melt the cheese that is placed on top. It is then served with a wine sauce that is prepared in a pot and stored on the steam table (measured at 150 degrees F today) throughout service. The sauce is made before each service (lunch and dinner), and leftover sauce is discarded.
The bottarga cheese is prepared from pre-made curd that is delivered by International Gourmet. It is stored in the True reach-in (measured at 38 today). The curd is put into boiling water and stretched out. Then, it is filled with chilled, soft mozzarella that is also pre-made and stored in ice water in the salad prep unit (measured at 32 today). The bottarga is then portioned into small metal cups, cooled in the reach-in fridge, and then covered until served. The bottarga present today was measured at 40 degrees F.
The dish machine was producing chlorine sanitizer solution at 50 ppm, and the 3 comp sink sanitizer was measured at 200ppm. I also observed proper washing of food prep counters during this visit. The chef washed with soapy water, rinsed, and wiped with sanitizer solution.
Proper hand washing and glove use were also observed during this visit.
Make sure employees use a cup with a lid and straw for beverages in the kitchen, and keep them away from open food preparation.
No further action required at this time.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (Observed open water bottle on food prep counter as worker was making pasta)
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. (Bottle was moved out of kitchen upon request)
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10/02/2014 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation.
*Repeat violations are subject to civil penalty*
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating, smoking, or drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
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 or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated.
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08/13/2014 | Risk Factor | |
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold (corrected on site)
Observation: The date on which the last shellstock from the container is sold or served was not recorded on the tag or label.
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: cooked pasta on prep top with inadequate ice.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (PIC added more ice)
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05/27/2014 | Risk Factor | |
This visit was made to conduct a training standardization inspection. The following risk factors/public health interventions were observed:
1. Poor personal hygiene/hands as a vehicle of contamination
2. consumer advisory
The person in charge was very helpful and knowledgeable.
No violation noted during this evaluation. | 02/20/2014 | Training | |
This visit was made to conduct a standardization inspection. The following Risk Factors/Public Health Intervention violations were observed:
1. Contamination Equipment/Cross Contamination
Note: Make sure to date tags for shellstock when the last one is served or sold from the bag.
No violation noted during this evaluation. | 11/07/2013 | Training | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: raw eggs at 54F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. 2 door upright at the right side is at 59F.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Equipment & Utensils / Air-Drying or Adequate Draining Required (corrected on site)
Observation: large lexan containers 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.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at each handwashing sink. Bar area.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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08/05/2013 | Routine | |
The dry storage area is at N. Fairfax St. Apply for health department to permit the separate dry storage.
- Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Tags missing from the molluscan shellfish containers.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: fruit salad
Correction: Foods shall remain covered at all times.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the dry storage area 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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05/28/2013 | Routine | |
This visit is to made a training/standardization. The following were observed:
1. Shellfish tags are not kept and recorded.
2. Outdated Minestrone soup inside the 2 door refrigerator.
3.Missing paper towels in the bar area
4. Hand wash signage not visible.
5. Improper cooling of Lentils.
No violation noted during this evaluation. | 02/21/2013 | Training | |
Menu will be reprinted for Consumer Advisory.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures:eggs and tomatoes at 50F and 49F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. Unit next to the entrance
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Equip/Utensils/Linens/Single-Service/Invert, Cover (corrected on site)
Observation: Clean spoons and forks were observed stored with the food-contact surface facing upward.
Correction: Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
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.
- 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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12/18/2012 | Routine | |
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