Discussed active managerial control.
- 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. TRAINED STAFF ON RECORDING THE DATE OF LAST SELL. PLEASE MONITOR STAFF FOR LONG TERM COMPLIANCE.
|
04/01/2016 | Routine | |
Discussed active managerial control. Observed good sanitation and food temperature control.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
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. USE THE 3 VAT SINK OR THE DISHMACHINE IN THE KITCHEN. PLEASE EMAIL A COPY OF THE SERVICE REPORT TO THE HEALTH DEPARTMENT WITHIN 3 DAYS. RECOMMEND KEEPING A SANITIZER LOG TO MONITOR SANITIZER LEVELS.
|
10/05/2015 | Risk Factor | |
Note to Manger:
(1) Observed good temperature control of foods and active managerial control of different processes.
(2) Please email a copy of the corrected menus to the Health Department within 10 days.
(3) Please email a copy of the service report for the leak in the bar area to the Health Department.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (repeated violation)
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: GLUTEN-FREE MENU (1) OYSTERS ON HALF-SHELL- OYSTERS (2) MAPLE PLANK ROASTED SALMON- SALMON
Correction: KID'S MENU (3) PETITE FILET MIGNON- STEAK (4) MESQUITE GRILLED SALMON- SALMON.
- Equipment / Good Repair / Components / Gaskets
Observation: KEG LINE AT THE BAR IS LEAKING.
Correction: REPAIR THE LEAK. EMAIL A COPY OF THE SERVICE REPORT TO THE HEALTH DEPARTMENT.
|
05/15/2015 | Routine | |
- 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: gluten-free menu items ( raw oysters, iced shellfish, veal chop, salmon)
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: randell 2drawer cooler 45F
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.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (corrected on site)
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces. food employeese set up sanitizer bucket to hand sanitize food-contact surfaces
- Cleaning Frequency for Physical Facilities
Observation: Observed that the walls in the dish machine area is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
|
12/12/2014 | Routine | |
The purpose of this visit was to conduct a complaint investigation in conjunction with a risk-factor assessment inspection. Complainant had visited facility with a group from work and had ordered salmon with Caesar salad. Salmon was not served undercooked. Complainant was the only one who had symptoms. CFM stated that there were no other complaints and food employees were in good health. No food recalls were issued and the same day, GM and CFM both had salmon and had no symptoms. Based on today's observations and discussions, complaint is not confirmed.
No violation noted during this evaluation. | 04/02/2014 | Complaint | |
- 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: bread
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. bread was discarded and employee put on gloves
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution- bar dish machine
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. all food-contact surfaces at the bar will be brought back to the main dish machine to wash, rinse, santize
- 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: plates, containers at main dish machine
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. Food employee sanitized plates and containers by hand.
|
04/02/2014 | Risk Factor | |
- 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 and tuna
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.
- 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: all randell coolers (cookline)
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.
- 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: Traulsen 2dr upright cooler- meat
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 / Good Repair / Components / Gaskets
Observation: The door of the randell 2dr preptop cooler sautee needs to be repaired
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- 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 sanitizer buckets with a concentration of less than 150ppm 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. FOOD EMPLOYEE CHANGED OUT SANITIZERS AND TESTED AT 200 PPM
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at the bar handsink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
|
12/20/2013 | Routine | |
- 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: A) shredded cheese 49F, sliced tomatoes 48F in Traulsen 2dr, B) raw beef 49F, vinegrette dressing 46F in randall 2dr traulsen, C) cream sauce 51F, red pepper cream sauce 53F, risotto 49F, tomatoes 47F in randall 2dr in between, D) cooked pasta 57F, mozzarella cheese 50F in randelll 2dr sandwich, E) cooked corn mix 47F, cooked mushrooms 44F in walkin cooler, F) milk 45F in 3dr bar 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. FOOD EMPLOYEE SWITCHED OUT ITEMS AND PUT THEM BACK IN THE WALKIN COOLERS AND CREATED ICE BATHS (SAME DAY PREP). MILK WAS MOVED TO A DIFFERENT BAR COOLER (41F AMBIENT AIR).
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (repeated violation)
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: iced shellfish platter, 6 oz. filet, oysters on the half shell
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.
- 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: plates
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (corrected on site)
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces. FOOD EMPLOYEE HAND SANITIZED FOOD CONTACT SURFACES IN THE 3-VAT SINK
|
07/02/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about J Gilberts, 6930 Old Dominion Dr, Mclean, VA 22101 »