Today I conducted a routine inspection and discussed with the certified food manager the following:
1. Any certified food managers with an expired license shall obtain a new license within 5 business days.
2. Provide for me via email letters from any seafood suppliers to ensure seafood is properly raised and/or frozen to destroy parasites.
3. Make sure the bartender who opens today primes the chemical sanitizing glass ware machine and tests it using a bleach test strip to ensure 50-200ppm.
4. Ensure all menus for the main kitchen, banquet, bar, etc all are consistent with the Consumer Advisory. If salmon is offered to a consumer undercooked or smoked salmon is offered for sale then these food items shall be identified on all menus with an asterick (*) and the Consumer Advisory message.
Please email me a copy of the letters from any seafood suppliers and updated certified food manager's licenses within 5 business days. If you have any questions please don't hesitate to contact me at 703-246-2444. Thank you and keep up the great work.
- Food on Display Protected From Contamination
Observation: The food on display is not protected from contamination. Observed pastries, breads, condiments for oatmeal, granola and grapes at the buffet not protected.
Correction: Food on display shall be protected from contamination by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means. DISCUSSED WITH THE MANAGER PROVIDING MORE SNEEZE GUARDS OR COVERED CONTAINERS.
- Sanitizer Test Kit Required
Observation: Employees could not provide the test kits to verify sanitizers used at the chemical dish machines (kitchen and bar) and 3-vat sink.
Correction: Obtain two bleach test kits to check the concentration of bleach used at the chemical dish machines is always 50-200ppm and obtain a Quaternary Ammonia test kit for the 3-vat sink and wiping cloth buckets to ensure the concentration of QA is always at 150-400ppm. DISCUSSED WITH THE MANAGER AND TEST KITS WILL BE ORDERED AS NEEDED.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site) (repeated violation)
Observation: Observed the chemical sanitizing dish machine not dispensing any bleach sanitizer.
Correction: Ware washing machines that use chemicals to sanitize equipment and utensils shall be properly dispensing the chemicals to ensure they are sanitized. Before using the machine to wash and sanitize equipment and utensils employees shall be checking the unit with a BLEACH test strip to ensure it is dispensing sanitizer at 50-200ppm.
- Critical: Backflow Prevention, Device / When Required (corrected on site)
Observation: Observed a red garden hose attached to the mop sink faucet. The hose has a spray gun attached to it and it is lying in the sink basin with soiled water at the dish washing area.
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by installing an approved backflow prevention device as specified under 5-202.14. DISCUSSED WITH THE MANAGER THAT THE HOSE SHALL BE STORED AT THE MOP SINK PROPERLY WHEN NOT IN USE. IF THE SPRAY GUN IS LYING IN A BASIN OF SOILED WATER THERE COULD BE A POTENTIAL BACK FLOW ISSUE. MANAGER STATED HE WILL HAVE MAINTENANCE INSTALL A WALL DEVICE SO THE HOSE CAN BE PROPERLY HUNG.
- Handwashing Signage at Handwashing Facilities Required (repeated violation)
Observation: Observed that a sign or poster that notifies food employees to wash their hands is not provided at the bar handwashing sink.
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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08/26/2015 | Routine | |
This was a routine inspection, thank you for your time and cooperation.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unis aredamaged PRODUCE WALK IN COOLER, TRUE FREEZER ON COOKS LINE:
Correction: REPAIR/REPLACE GASKETS. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Handwashing Signage at Handwashing Facilities Required (repeated violation)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided in EMPLOYEE LOCKER ROOM BATHROOMS.
Correction: THIS IS A REPEAT VIOLATION THAT HAS NOT BEEN CORRECTED SINCE PREVIOUS INSPECTION. PROVIDE SIGN OR POSTER WITHIN 24 HRS AND CALL 703 -246-8485 TO REPORT COMPLIANCE.
- Physical Facilities Good Repair
Observation: Observed BROKEN LIGHT FIXTURES IN DRY STORAGE ROOM.
Correction: Repair/replace light fixtures. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that area around mop sink and floor under dish washing machine are need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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04/30/2015 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Monitor the dish machine to ensure food-contact surfaces are sanitized with bleach sanitizer of a minimum 50 PPM. Ensure foods being hot-held are holding above 135F at all times. Thank you for your time today. If you have any questions, please call (703) 246-2444.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: burger on stove, hot-holding at 116F. REHEATED TO 166F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19.
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12/15/2014 | Risk Factor | |
The purpose of this visit was to conduct an inspection based on a complaint received by the FCHD. Complainant alleged they had become ill after consuming turkey bacon club, lettuce, tomato, mayo and alfalfa sprouts on 5/6/14.
During today's visit, alfalfa sprouts were found at 54F. Person in charge discarded the sprouts. All other associated food temperatures were found to be in compliance as noted and recorded above.
Note: Person in charge indicated 2DR prep refrigerator #6 unit would be removed from service.
If you have any questions, please call (703) 246-2444. Thank you for your time today.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Alfalfa sprouts in 2DR prep refrigerator #6 at 54F.
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. DISCARDED.
- 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: 2DR PREP REFRIGERATOR #6 AT 54F.
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. UNIT USE WAS DISCONTINUED FOR TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS.
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05/09/2014 | Complaint | |
The purpose of this visit was to conduct a risk factor assessment in conjunction with a foodborne illness complaint. See complaint report for additional information.
In addition to the violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
4-501.11A
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 2DR prep refrigerator #6 AT 48F.
Corrective Action:
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. USE FOR TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS WAS DISCONTINUED. REPAIR UNIT TO MAINTAIN 41F OR BELOW WITHIN 72 HOURS.
Thank you for your time today. If you have any questions, please feel free to call (703). 246-2444.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures, (washing gloved hands).
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food items from damaged packaging were found offered for sale or service: cans of apple juice.
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. SEPARATED AND REMOVED FROM DRY STORAGE AREA.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: alfalfa sprouts at 54F in 2DR prep refrigerator #6.
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. DISCARDED.
- 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: dishes being run through dish machine.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. DISHES WERE RUN THROUGH DISH MACHINE AGAIN AFTER SANITIZER HAD BEEN RESTORED.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
Observation: There was no sanitizer for the low temperature, chemical sanitizing mechanical warewashing machine.
Correction: Equipment food-contact surfaces and utensils were not adequately sanitized after cleaning due to improper function of the warewashing machine. CHLORINE SANITIZER WAS REPLACED AT MAIN DISH MACHINE TO SANITIZE FOOD CONTACT SURFACES.
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05/09/2014 | Risk Factor | |
The purpose of this visit was to conduct a follow-up to verify proper working order of the 2DR prep refrigerator #6.
During today's visit, unit was observed holding an ambient temperature of 35F. Food items were all holding 41F or below. See above for details. Unit is approved for continued use.
Thank you for your time today.
No violation noted during this evaluation. | 04/11/2014 | Other | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Turkey, sliced tomatoes (x2), American cheese, in 2DR prep refrigerator #6
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. SLICED TOMATOES, AMERICAN CHEESE, TURKEY, DISCARDED.
- 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: 2DR prep refrigerator #6.
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.
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04/08/2014 | Other | |
- 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: lemons being sliced.
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. DISCUSSED WITH EMPLOYEES. GLOVES WERE DONNED. LEMONS WERE WASHED.
- 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: Sliced tomatoes, shredded cheese, turkey, steak, in 2DR prep refrigerator #6 at 45F, 46F, 53F, 53F. According to chef and food handlers, food items had been stored in prep unit over night.
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. Sliced tomatoes, shredded cheese, turkey, steak - DISCARDED.
- 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: True 2DR refrigerator #6 holding 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. USE FOR TCS FOOD ITEMS WAS DISCONTINUED.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: dishes being run through the main dish machine.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. DISHES WERE SANITIZED MANUALLY AT 3-VAT SINK.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time
Observation: Main dish machine and bar dish machine were both observed to with a concentration of 0 ppm. Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machines, equipment food-contact surfaces and utensils are not sanitized after cleaning. (see 4-501.114).
Correction: The dispensing of sanitizer is too low for the low temperature, chemical sanitizing mechanical warewashing machines. Equipment food-contact surfaces and utensils are therefore not adequately sanitized after cleaning due to improper function of the warewashing machine. Use of main dish machine was limited to wash/rinse. Sanitizing is being done manually at 3-vat sink until repair of main dish machine. Note: Bar dish machine had been run in the morning but was not used to sanitize any dishware.
- Light Bulbs / Locations where Shielding is Required
Observation: The protective shielding for light bulbs above the dish machine is broken, and protective shielding for light bulb in 1/1 upright True refrigerator is missing.
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.
- 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.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. HANDWASHING SIGNAGE PROVIDED.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the kitchen floors are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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03/19/2014 | Routine | |
- Food Storage Containers, Identified with Common Name of Food
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: rice, cornmeal, flour. Discussed labeling with certified food manager.
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
- Food Storage / Preventing Contamination
Observation: Observed boxes of pita and containers of ice cream stored on the floor and/or food stored less than 6 inches off the 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.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (repeated violation)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution. NOTE: Dish machine not in use during inspection. Establishment was instructed not to use dish machine until it is repaired.
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. PLEASE SEND INVOICE FOR REPAIR OF DISH MACHINE.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. FOOD EMPLOYEE PROVIDED SOAP AT KITCHEN HAND SINK.
- 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 the employee restrooms and bar handsink.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. HANDWASHING SIGNAGE WAS PROVIDED TO THE CERTIFIED FOOD MANAGER.
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07/09/2013 | Routine | |
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