A RISK FACTOR inspection was conducted today. Please be advised that shell fish tags are to be retained with the shell fish till bags are empty. If moving shell fish to another container , tag should be attached to the shellfish.Continue to date mark food cooked at facility that has not been consumed or sold in 24 hours . Also continue to mark on the tags the date the shellfish bags became empty.
QUESTIONS: Please call 703-246-2444
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Inadequate record keeping system for molluscan shellfish when removed from their tagged or labeled container.OBSERVED SMALL CONTAINER OF CLAMS AND OYSTERS IN THE 3 DR PREP REFRIGERATOR WITH NO TAGS .
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty and when removed from their tagged container to another.DISCUSSED WITH MANAGER, TAGS WERE OBTAINED AND PLACED ALONG WITH SHELLFISH IN THE PREP REFRIGERATOR.
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12/07/2015 | Risk Factor | |
A ROUTINE INSPECTION of your facility was conducted today. Thank you for accompanying me during this visit as your participation allows me to clarify areas at your facility where further assessment may be required.
At this inspection further discussion was conducted with the CFM on date marking of food and ensuring that the date when the last shellfish was used or sold is marked on the tag.
Questions: Call 703-246-2444
- 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. OBSERVED THAT THE SHELL FISH TAGS RETAINED IN THE ESTABLISHMENT DID NOT HAVE THE DATE WHEN IT LAST SHELLFISH WASSOLD/SERVED.
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. EHS DISCUSSED THE PUBLIC HEALTH IMPORTANCE OF DATE MARKING WITH THE CFM WHO WILL MARK THE DATE ON ALL FUTURE TAGS.
- Miscellaneous Sources of Contamination / Other Sources (corrected on site)
Observation: The following food item(s) were found subject to contamination after receipt and during storage due to the condition as described: OBSERVED BLACK MOLD LIKE SUBSTANCE ALONG THE INSIDE TOP PORTION OF THE GLASS DOOR REFRIGERATOR WITH POTENTIAL TO CONTAMINATE CLEAN PLATES AND PASTRIES STORED IN IT.
Correction: Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 through 3-306. STAFF STARTED CLEANING THE REFRIGERATOR DURING INSPECTION.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient:OBSERVED CONTAINERS OF SOUP, MARINARA SAUCE AND PASTA IN THE WALK IN REFRIGERATOR WHICH WERE NOT DATE MARKED.
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient. DISCUSSED WITH MANAGER WHO WILL DATE MARK ALL ITEMS IN THE WALK IN REFRIGERATOR.
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06/01/2015 | Routine | |
A RISK FACTOR inspection of your facility was conducted today. Thank you for accompanying me during this visit and answering my questions.
NOTE: At this inspection further time was taken to discuss the following with the CFM:
1) Employee Health Policy guidelines and reportable illnesses
2) Retaining shell fish tags for 90 days after the bag has been emptied for review by the EHS.
3) Continue to mark date when last item in bag has been emptied/sold.
Questions: Please call 703-246-2444
- 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:OBSERVEDPASTA,PENNE PASTA, LINGUINI IN WALK IN REFRIGERATOR WITH NO DATE MARKING.
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.CFM DATE MARKED THE FOOD ITEMS. DISCUSSED WITH CFM THE PUBLIC HEALTH IMPORTANCE OF DATE MARKING THE ITEMS.
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12/16/2014 | Risk Factor | |
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows:OBSERVED RAW SCALLOPS NEXT TO RAW CHICKEN IN 2 DR PREP REFRIGERATOR AND RAW CHICKEN CHICKEN NEXT TO RAW EGGS AND PRODUCE IN THE WALK IN REFRIGERATOR.
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). CERTIFIED MANAGER REMOVED THE ITEMS AND ARRANGED THEM IN CORRECT ORDER TO AVOID CROSS CONTAMINATION. A CROSS CONTAMINATION HAND OUT IN ENGLISH/SPANISH WAS PROVIDED.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site)
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. OBSERVED MOLD/MILDEW AND VISIBLE GRIE ON THE INSIDE SURFACE OF THE ICE MACHINES.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold. ASKED CFM TO CLEAN THE ICE MACHINES.
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06/26/2014 | Routine | |
Consumer Advisory is complete
No violation noted during this evaluation. | 12/13/2013 | Follow-up | |
- 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.CORRECTED: DISCUSSED WITH MANAGER WHO WILL INSTRUCT STAFF TO MARK THE DATES ON THE TAG.
- 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:OBSERVED RAW CHICKEN, RAW FISH, RAW SCALLOPS STORED ON THE SAME SHELF IN THE WALK IN REFRIGERATOR.
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). CORRECTED: MANAGER REMOVED THE ITEMS AND STORED THEM CORRECTLY.
- 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: Asterix the following items on the menu that are provided raw or undercooked: BISTECCA CON MARSALA and GRILLED RACK OF LAMB
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
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. CORRECTED: CFM CAME TO FACILITY APPROXIMATELY 30 MINUTES AFTER START OF INSPECTION.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
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 BAR SINK AND SINK IN THE KITCHEN..
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 HAND WASH SIGNS TO MANAGER.
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11/18/2013 | Risk Factor | |
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food items that are not easily identified by appearance were observed without a label: Oil stored in a plastic squeeze bottle neat the cookline.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (repeated violation)
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: Observed pasta, chicken, veal, scallops, marinara sauce, cut tomatoes in the True and walk in refrigerators were not date marked.
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: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food items that may be served raw and/or undercooked:Rack of lamb, Bistecca (veal) marsala.
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.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: True glass door wine refrigerator and top sliding door refrigerator at the bar.
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.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located at the bar has it's access blocked by large cans , preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. CORRECTED DURING INSPECTION BY CFM REMOVING ITEMS FROM THE AREA.
- Handwashing Signage at Handwashing Facilities Required
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at three of the 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.
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02/22/2013 | Routine | |
Restaurant representatives - add corrected or new information about Cantina D'italia, 150 Elden St 185, Herndon, VA 20170 »