- Critical: Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates Last Sold or Served (repeated violation)
Observation: The tags for the molluscan shellfish are not being retained for 90 days. CLAMS & OYSTERS.
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 for 90 calendar days from the date when the last shellstock from the container is sold or served using one of the following methods: 1) an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when the last shellstock from a container are sold or served, 2) preserving source identification by using a record keeping system, and 3) ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the wet wash cloth buckets with a concentration of 0.0 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. CORRECTED.
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12/21/2015 | Risk Factor | |
- Critical: Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates Last Sold or Served
Observation: The tags for the molluscan shellfish are not being retained for 90 days. Raw oysters in plastic tub.
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 for 90 calendar days from the date when the last shellstock from the container is sold or served using one of the following methods: 1) an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when the last shellstock from a container are sold or served, 2) preserving source identification by using a record keeping system, and 3) ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer. Oral & written info. provided.
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06/03/2015 | Routine | |
| No violation noted during this evaluation. | 06/03/2015 | Routine | |
FINAL INSPECTION AFTER RENOVATIONS
SCOPE OF WORK:
Installation of walk-in refrigerator/freezer.
INSPECTION
The new walk-in refrigerator has been inspected and approved by the Fairfax County Health Department.
No violation noted during this evaluation. | 11/26/2014 | Other | |
| No violation noted during this evaluation. | 10/17/2014 | Other | |
Verified that Yellow fin tuna is used in the ceviche. Yellow fin tuna is exempt from parasite destruction requirements.
No violation noted during this evaluation. | 05/12/2014 | Follow-up | |
Discussed cooling methods, cold holding, bare hand contact, and sanitization with the Certified Food Manger. Grease trap is serviced every 3 months.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: (1) LEMON SLICES AT THE BAR (2) CUT TOMATOES ON A BURGER (3) QUESADILLAS
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. DISCARDED FOOD. STAFF IN THE KITCHEN WORE GLOVES AND BAR STAFF USED TONGS.
- 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: COOKLINE: (1) FLOUR (2) SALT
Correction: BAR (3) SUGAR
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: ICE SCOOPS STORED IN (1) BOTH ICE BINS AT THE BAR (2) WAIT STATION.
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. REMOVED ICE SCOOPS.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. OBSERVED (1) TORTILLA CHIPS (2) FRENCH FRY BAGS (3) RICE STORED ON THE KITCHEN FLOOR.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage. MOVED FOOD OFF FLOOR.
- Fish Served Raw RTE / Records Creation & Retention of Freezing For Parasite Destruction
Observation: No records of freezing for parasite destruction are maintained for the following raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form: TUNA
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records for the frozen fish at the food establishment for 90 calendar days beyond the time of service or sale to a consumer. If the fish are frozen by a supplier, a letter the fish supplier stipulating that the fish is frozen as required shall be provided. PLEASE FAX A COPY OF THE PARASITE DESTRUCTION LETTER TO THE HEALTH DEPARTMENT WITHIN 10 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: VICTORY 2DR COOLER (1) TOFU AT 46F (2) PULLED CHICKEN AT 48F (3) RAW FISH AT 46F (4) HALF 'N' HALF AT 46F (5) COOKED CHICKEN AT 46F (6) CHILI AT 45F
Correction: ROOM TEMPERATURE AT COOKLINE (7) BUTTER AT 68F (8) BUTTER FROSTING AT 70F (9) EGG BATTER AT 61F (10) BEER BATTER WITH EGG AT 58F
- Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less (corrected on site)
Observation: Observed raw shell eggs stored at room temperature.
Correction: Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45°F or less. MOVED TO COOLER.
- 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: FOGEL 1DR DISPLAY AT 50F.
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.
- Equipment & Utensils / Air-Drying or Adequate Draining Required (corrected on site)
Observation: BINS 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. DISCUSSED WITH CERTIFIED FOOD MANAGER.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the (1) 3 VAT SINK USED TO HOLD A STRAINER (2) COOKLINE USED TO DUMP ICE AND FOOD (3) BAR USED TO MIX CHEMICALS FOR THE SPRAY BOTTLE.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. DISCUSSED HANDSINK USE.
- Plumbing / Maintained in Good Repair
Observation: The sink basin at the HANDSINK BY THE COOKLINE is slow to drain.
Correction: A plumbing system shall be maintained in good repair.
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04/11/2014 | Routine | |
The purpose of today's visit was to conduct a complaint investigation. Complainant allegedly observed 2 toilets for over 150 seats (not enough toilets for amount of people inside and outside), the outside full service bar with no hand-washing station and no equipment and food not protected from the environment, dogs being present in the outdoor dining area, the back kitchen door being propped open and kitchen not in sanitary condition, and lastly a server asking about undercooking a cheeseburger for the complainant's child.
PIC was not aware of the complaint. According to the code, 1 toilet can have up to 75 seats and only applies to the seats inside the restaurant. EHS observed 2 toilets and 91 seats inside the establishment. The PIC did not remember when the outdoor bar area was added to the facility and according to the original plan submission, an outdoor bar was not included. EHS observed general storage and alcohol being stored. Alcohol is served in disposable cups and/or original containers and protected when not in use (door is closed and a barrier is used for the keg. Outdoor bar facility will be referred to Plan Review Department. PIC stated that the facility was dog-friendly and has allowed dogs on the property (outdoor dining only) in the past and EHS observed dog bowls in the outdoor dining area as well. EHS will send a variance application for allowing dogs in the outdoor dining area. EHS observed kitchen door was propped open temporarily during a food delivery and it was closed after delivery was finished. Kitchen was observed to be in sanitary conditions. PIC stated all items on the children's menu is always fully cooked and does not serve anything raw and/or undercooked to children.
PIC corrected the violations listed above. Based on today's observations, complaint is partially confirmed (bar and dogs).
- Plans Submission/Pre-opening Inspection/Fees
Observation: The food establishment did not submit new plans to our Plan Review office FOR THE OUTDOOR BAR AREA
Correction: Whenever a food establishment is constructed or remodeled or whenever an existing structure is converted to use as a food establishment, plans and specifications for such contruction, remodeling, or conversion shall be submitted to the Director for review and approval prior to commencement of such construction, remodeling or conversion. The Director shall verify that the plans and specifications conform to the requirements of this Chapter and the FDA Food Code. The plans and specifications shall include the intended menu, anticipated volume of food to be stored, prepared, and sold or served, the proposed layout and arrangement of the facilities, plumbing plans, mechanical plans, electrical plans, finish schedules, lighting schedules, and the types, model numbers, locations, dimensions, performance capabilities, and installation specifications of proposed fixed equipment and facilities. The Director may require additional plans or information, as needed, depending on the nature and extent of the proposed construction, remodeling, or conversion. The Director shall approve the plans and specifications if they meet the requirements of this Chapter and the FDA Food Code. The Director's approval of any plans or specifications shall not be viewed to be a determination that said plans or specifications are free from error. The owner shall have final responsibility for the accuracy and completeness of the plans and specifications, as well as for subsequent construction and installation. No food establishment shall be constructed, remodeled, or converted except in accordance with plans and specifications approved by the Director. Whenever plans and specifications are required to be submitted and approved, the Director shall inspect the food establishment prior to its beginning operation to determine compliance with the approved plans and specifications and with the requirements contained in this Chapter. A fee of $240 shall be paid to the Director upon submission of plans.
- Critical: Prohibiting Animals Except with Service Animals (corrected on site)
Observation: Observed dog bowls on the premises of the establishment.
Correction: Remove live animals from the premises. Live animals carry disease-causing organisms and can transmit pathogens to people through direct or indirect contamination of food and food-contact surfaces. PIC REMOVED DOG BOWLS AND PUT UP A SIGN THAT STATES DOGS ARE NOT ALLOWED IN THE FACILITY
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08/16/2013 | Complaint | |
- Utensils That are In-Use / Between-Use Storage (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: tongs hanging off oven handles
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.
- Wiping Cloths / Use Limitation /Dry
Observation: Wiping cloths improperly used for the following activity: under cutting boards
Correction: Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor in walkin freezer
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- 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: chowder soup 44F, mahi mahi 44F, rice 44F, salsa 44F
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. MAHI MAHI WAS REMOVED AND PUT IN WALKIN COOLER. ALL OTHER ITEMS WERE STORED IN SAME COOLER AND WAS COOLED DOWN.
- 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 item(s) that may be served raw and/or undercooked: Ceviche
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.
- 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: walkin cooler 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. walkin freezer door was propped open to reduce ambient air temperature
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Handwashing Signage at Handwashing Facilities Required
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. EHS PROVIDED HANDSIGNS
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07/03/2013 | Routine | |
The purpose of this visit was to conduct a complaint investigation in conjunction with a routine inspection. Complainant allegedly saw roaches on table on outdoor eating area. PIC was not aware of the complaint but the owner was present at the scene. Owner stated that there was only one bug and it was not a roach and that it was on the fence. Pest control gets done monthly and copies of the past 3 month service will be faxed or emailed to EHS. Based on today's observations, complaint is not confirmed.
No violation noted during this evaluation. | 07/03/2013 | Complaint | |
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