Today’s visit was to conduct a Risk Factor Assessment inspection.
If you have any questions or concerns, please call 703-246-2444. Thank You.
- Handwashing / Where to Wash (corrected on site) (repeated violation)
Observation: A food employee was observed cleaning their hands in a food preparation sink or in a mop sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- 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: 1) turkey 45F, sliced tomatoes 44F in 6 drawer preptop cooler right grill, 2) vinegrette 55F, salsa 45F, bleu cheese dressing 44F in 6 drawer preptop cooler left salad
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Items were removed and replaced and put in the walkin cooler to chill down
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11/17/2015 | Risk Factor | |
The purpose of this visit was to conduct a follow-up inspection on the walkin cooler main, 1dr upright cooler, and the Delfield 6 drawer preptop cooler grill. Delfield cooler is currently under repair. Walkin cooler was observed at 40F and was able to hold potentially hazardous foods at 41F and below. 1dr upright cooler was observed at 40F and is also able to hold potentially hazardous foods at 41F and below. Please send an update when the Delfield cooler is finished with repairs.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the back door
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
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06/01/2015 | Follow-up | |
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or in a mop sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: grill brush stored on floor
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.
- 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: 1) bleu cheese dressing 47F, salsa 51F, vinegrette 48F in Delfield 6 drawer left salad cooler, 2) american cheese 45F, mashed potates 44F in Delfield 6 drawer right grill cooler, 3) cooked taco mix 48F, diced tomatoes 46F in walkin cooler main, 4) spinach drip 45F, cesar dressing 50F in 1dr upright cooler
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 along with other potentially hazardous foods and were placed in the beer walkin cooler
- 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: cesar dressing, spinach dip, crab dip in 1dr upright cooler
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- 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: walkin cooler main 47F, 1dr upright cooler 50F, Delfield 6 drawer cooler grill 43F
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. All potentially hazardous food items in these coolers were removed and placed into the beer walkin cooler. Ice baths will also be used for the Delfield 6 drawer cooler grill.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the back door
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
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05/29/2015 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
- 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: Continental 1dr Refrigeration unit 50F: Chicken salad 57F
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Manager discarded product and placed a work order for the refrigeration unit.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink by the bar.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. MANAGER PROVIDED HAND SOAP FOR THE HAND SINK.
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12/23/2014 | Risk Factor | |
Today's visit is a follow-up to the routine inspection conducted on June 17, 2014. Both Delfield 6 drawers prep cooler observed holding at 40F or below. Potentially hazardous foods inside both units observed holding at 41F or below. EHS observed correct written confirmation regarding the salmon that is offered cooked to order.
No violation noted during this evaluation. | 06/23/2014 | Follow-up | |
The purpose of today's visit was to conduct a routine inspection. Manager agreed to fax or email the EHS a copy of the updated menu with a complete consumer advisory statement within 30 calendar days. Please fax or email written confirmation that the salmon offered under cooked is farm raised and a service report that both prep coolers have been repaired within 10 calendar days. EHS provided manager with and discussed the following handouts: cooling log, sign and methods in English and Spanish, Food for Thought Newsletter titled "How Cold Is It", Equipment Monitoring log, food temperature log and food time and temperature reminders, parasite destruction requirements, sample parasite destruction/farm raised letter, sample menu containing complete consumer advisory, consumer advisory info sheet.
- 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):---------------salmon.
Correction: 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.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:------------observed extra large deep plastic container of cooked wings cooling covered with plastic top. Observed cooked chicken wings cooling on metal trays that were spaced closely together on speed rack. Observed cooked ribs cooling covered with plastic wrap.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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) Cooked wings in Harford Duracool Walkin Cooler at 45F,
2) Shredded cheddar cheese & salsa in Delfield 6 drawers prep cooler left both at 51F,
3) Cooked pasta at 47F, cooked cut chicken at 49F and salsa at 45F in Delfield 6 drawers prep cooler right.
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. MOVED TO WALKIN FREEZER MAINTAINING BELOW 41F TO RAPIDLY CHILL
- Critical: 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:
1) Salmon,
2) Caesar made with raw eggs,
3) Prime ribs,
4) Omelet,
5) Grillin & chillin plate with 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.
- Food Temperature Measuring Devices, F Scale, Accurate within 2°F (corrected on site)
Observation: The food temperature measuring device is not accurate in °F:-----observed food thermometer reading 38F in ice water.
Correction: Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/- 2°F in the intended range of use. EHS PROVIDED MANAGER WITH A NEW THERMOMETER.
- 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:
1) Delfield 6 drawers prep cooler left at 46F,
2) Delfield 6 drawers prep cooler right at 47F.
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 ATTEMPTED TO TURN BOTH UNITS DOWN, AT END OF INSPECTION, NO CHANGE IN TEMPERATURE. CALL PLACED FOR SERVICE/REPAIR OF BOTH UNITS.
- 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. PROVIDED EXTRA SIGN TO MANAGER.
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06/17/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection.
Please contact me if you have any questions. Thank you.
NOTES: Dishmachine - 50 ppm
No violation noted during this evaluation. | 12/06/2013 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection.
Please
provide training on the Employee Health Policy, by using the handouts provided, within 14 calendar days. Documentation (meeting attendance sheet/signed agreement form) is to be submitted to the Health Department within 14 days by fax or email that training has been completed.
Please contact me if you have any questions. Thank you.
NOTES:
Dishmachine: One at each bar, each at 50 ppm
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Temp Meas Devices for Ambient Air Location
Observation: The temperature measuring device in the following mechanically refrigerated unit was not properly located in the warmest part of the unit: many refrigerators had thermometers at the back of the unit.
Correction: In a refrigerated unit the thermometers shall be located to measure the air temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit.
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05/30/2013 | Routine | |
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