*Remember to put an asterisk on the organic fried egg.
Tape was observed on the walk in door.
- Wiping Cloths, Use Limitation (corrected on site)
Observation: Cloths in-use for wiping counters and other equipment surfaces are not held between uses in a chemical sanitizer solution of proper concentration. The premix sanitizer dispenser at the 3 compartment sink is dispensing Quaternary sanitizer at 100 PPM. Sanitizer will be manually prepared.
Correction: Cloths in-use for wiping counters and other equipment surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under section 4-501.114
- Time as a Public Health Control/Time - Maximum up to 6 Hours/Marked (corrected on site)
Observation: Sheep cheese and grilled onions that were cooled not marked with the time that is 6 hours past the point in time when the food are removed from cold holding temperature control.
Correction: If time only, rather than time in conjunction with temperature control, up to a maximum of 6 hours, is used as the public health control: The food shall be marked or otherwise identified to indicate: (a) The time when the food is removed from 5ºC (41ºF) or less cold holding temperature control, and (b) The time that is 6 hours past the point in time when the food is removed from cold holding temperature control.
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean (corrected on site)
Observation: The nonfood-contact surfaces of the exterior of the storage containers on the drying rack are not kept free of tape.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
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01/27/2016 | Routine | |
- Put the consumer advisory back on the lunch menu.
- Clean the drains and replace the caulking under the bar. Fruit flies were observed.
- The establishment does not do any special processes that require a variance.
- The outdoor waste receptacle is being repaired. An uncovered temporary waste receptacle is being used at this time.
- Shellstock, Maintaining Identification (corrected on site)
Observation: Shellstock tags are missing from the shellstock containers in the walk in cooler. The shellstock was discarded.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
- Contamination from Hands/Preventing Contamination by Employees (corrected on site)
Observation: Food employees contacting exposed RTE foods (cheese and lettuce) with their bare hands.
Correction: Except when washing fruits and vegetables as specified under 3-302.15 or as specified in paragraph D of this section, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- Equipment, Food-Contact Surfaces, and Utensils (corrected on site)
Observation: Stickers and food debris was observed on containers stored as clean.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
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07/27/2015 | Risk Factor | |
-The establishment serves as a base of operation for 1 mobile unit.
- ROP is conducted with in the establishment, but it is held for less than 48 hours, labelled, and/or frozen. No variance or HACCP plan required.
- Monitor the right 2 drawer refrigerator.
- Equipment, Food-Contact Surfaces, and Utensils (corrected on site) (repeated violation)
Observation: The slicer is not clean to sight and touch. Clean the slicer every 4 hours or after use. Wash, rinse, and sanitize = cleaning.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
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04/23/2015 | Risk Factor | |
***ROP approved for: cooked rabbit, veal cheeks, lamb ribs, pork ribs, lamb and chicken breast***
**Discontinue ROP of any foods not listed in the HACCP plan. Submit new food products to KP or CL.
Send HACCP plan logs for receiving, cooling, cold holding, etc. for the Lamb (served cold and sliced). Send logs for the next three weeks.
**Obtain a electronic system that continuously monitor's time and temperature in the walk in cooler.
- Time as a Public Health Control (corrected on site)
Observation: No written procedures exist for the use of time only as a public health control for a working supply of sauces, tomatoes, cut lettuces, and tomato & oil mixtures. A written procedure was given to the chef.
Correction: If time only is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for service for immediate consumption: (1) Written procedures shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority upon request that specify: (a) Methods of compliance with Subparagraphs (B) (1)-(3) or (C) (1)-(5) of this section
- Reduced Oxygen Packaging, Criteria/Fish (corrected on site)
Observation: Fish(raw salmon mixture) is packaged using a reduced oxygen packaging method. Discarded.
Correction: Except for fish that is frozen before, during, and after packaging, a food establishment may not package fish using a reduced oxygen packaging (ROP) method. Unfrozen raw fish and other seafood are specifically excluded from ROP because of these products' natural association with C. botulinum type E which grows at or above 3ºC (37-38ºF).
- Reduced Oxygen Packaging, Criteria/Cook-Chill or Sous Vide
Observation: The food establishment packages food using a cook-chill or sous vide process without a electronic system that continuously monitors time and temperature and is visually examined for proper operation twice daily.
Correction: Held in a refrigeration unit that is equipped with an electronic system that continuously monitors time and temperature and is visually examined for proper operation twice daily, (g) If transported off-site to a satellite location of the same business entity, equipped with verifiable electronic monitoring devices to ensure that times and temperatures are monitored during transportation, and (h) Labeled with the product name and date packaged
- Reduced Oxygen Packaging, Criteria/Cook-Chill or Sous Vide (corrected on site)
Observation: The food establishment packages food using a cook-chill or sous vide process without maintaining records for cooling, receiving, walk in temperatures, and cold holding. The establishment will discontinue reduced oxygen packaging until records are clarified.
Correction: A food establishment may package food using a cook-chill or sous vide process without obtaining a variance if (3) The records required to confirm that cooling and cold holding refrigeration time/temperature parameters are required as part of the HACCP plan, are maintained and are: (a) Made available to the regulatory authority upon request, and (b) Held for 6 months
- Sanitizing Solutions, Testing Devices
Observation: A Quat test kit or other device that accurately measures the concentration of the sanitizing solution is not provided.
Correction: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Testing devices to measure the concentration of sanitizing solutions are required for 2 reasons: 1. The use of chemical sanitizers requires minimum concentrations of the sanitizer during the final rinse step to ensure sanitization
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: The grill and server stations were not setup as handwashing stations. Soap, paper towels, and signage were replaced at the handwashing sinks.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
- Insect Control Devices, Design and Installation
Observation: An insect control device is located over a food preparation area where dead insects may cause contamination by being impelled or falling onto exposed food and/or clean equipment.
Correction: Install control devices shall be installed so that: (1) The devices are not located over a food preparation area
- Handwashing Cleanser, Availability (corrected on site)
Observation: A supply of hand cleaning liquid, powder, or bar soap is not provided at each handwashing sink (grill and server station areas).
Correction: Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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01/27/2015 | Routine | |
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Goat cheese at 49 F and boiled eggs at 47 F.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Handwashing Sinks/Numbers and Capacities
Observation: One of the bar hand sink was relocated to the right end of the bar and is being used as a dump sink without soap and paper towels.
Correction: At least 1 handwashing sink, a number of handwashing sinks necessary for their convenient use by employees in food preparation, food dispensing, warewashing areas, and in, or immediately adjacent to toilet rooms
- Hand Drying Provision (corrected on site)
Observation: The hand sink at the wait station and the one at the back room food prep area are not provided with individual, disposable towels
Correction: a continuous towel system that supplies the user with a clean towel
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10/23/2014 | Risk Factor | |
Albariza cocktail drink made with raw egg white needs consumer advisory on drink menu.
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Sausage cold holding at the improper temperature of 46 F in 2 door reach in unit adjacent to ware washing machine. Items removed until unit is serviced..
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
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06/27/2014 | Risk Factor | |
- Shellstock, Maintaining Identification
Observation: The date when the last shellstock from the container was sold or served is not recorded on the tag or label. Corrected by instruction.
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
- Linens and Napkins, Use Limitation
Observation: Linens and/or napkins are used in contact with food.
Correction: Linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new customer. Because of their absorbency, linens and napkins used as liners that contact food must be replaced whenever the container is refilled. Failure to replace such liners could cause the linens or napkins to become fomites.
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Observed cheese in oil holding at the improper temperature 70 F on the counter. Cheese was discarded.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Equipment and Utensils/Durability and Strength
Observation: Observed the two door counter refrigerator dripping inside.
Correction: Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
- Equipment, Food-Contact Surfaces, and Utensils
Observation: The slicer is not clean to sight and touch. Observed knife stored as clean was not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Equipment and Utensils, Air-Drying Required
Observation: After cleaning and sanitizing, equipment and utensils are not air-dried, adequately drained, and/or they are cloth dried before contact with food.
Correction: After cleaning and sanitizing, equipment and utensils: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions), before contact with food
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03/24/2014 | Routine | |
- Critical: Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site)
Observation: Glasses at the bar were not sanitized after cleaning. The dishmachine is not sanitizing glasses at 50-200 ppm. The sanitizer tubing is leaking. The unit will not be used until it is repaired.
Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
- Hand Drying Provision
Observation: Each handwashing sink is not provided with individual, disposable towels
Correction: a continuous towel system that supplies the user with a clean towel
- Critical: Poisonous or Toxic Materials/Common Name/Working Containers (corrected on site)
Observation: Working containers used for storing poisonous or toxic materials are not clearly and/or individually identified with the common name of the material (Spray bottle at kitchen dish machine dish sprayer). A marker was used to properly label the bottle.
Correction: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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10/31/2013 | Risk Factor | |
| No violation noted during this evaluation. | 07/01/2013 | Complaint | |
1. Have at least one designated hand-washing station at the bar
- Critical: Cooling, Cooked Food (corrected on site)
Observation: Mushroom stock and paella stock were not cooled within 2 hours from 57ºC (135ºF) to 21ºC (70ºF)
Correction: and/or within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less, found in the walk-in refrigerator dated 6/21 & 6/22 at 50-52ºF. Fingerling potates found on the kitchen shelving covered at 80ºF were not cooling properly.
- Critical: Potentially Hazardous Food, Cold Holding (repeated violation)
Observation: Foods [butter 48ºF, gaspacho 51ºF] cold holding at the improper temperature of 48ºF in the walk-in refrigerator [The unit was adjusted to a colder setting
Correction: recheck food temps to ensure foods are 41ºF or below
- Critical: Time as a Public Health Control (corrected on site)
Observation: No written procedures exist for the use of time only as a public health control for a working supply of rabbit confit and cooked pee wee potatoes found at 100oF on the counter.
Correction: If time only is used as the public health control for a working supply of potentially hazardous food (time/temperature control for safety food) before cooking, or for ready-to-eat potentially hazardous food (time/temperature control for safety food) that is displayed or held for service for immediate consumption: (1) Written procedures shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority upon request that specify: (a) Methods of compliance with Subparagraphs (B) (1)-(3) or (C) (1)-(5) of this section
- Critical: Time Public Health Control/Time - Maximum up to 4 Hours/Marked (corrected on site)
Observation: The rabbit confit and pee wee potatoes for which time only, rather than time in conjunction with temperature control, is not properly labeled to indicate the time it shall be discarded.
Correction: If time only, rather than time in conjunction with temperature control, up to a maximum of 4 hours, is used as the public health control: The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.
- Hand Drying Provision
Observation: Each handwashing sink is not provided with individual, disposable towels
Correction: a continuous towel system that supplies the user with a clean towel
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06/24/2013 | Risk Factor | |
1. It is relatively clear from the operation of the location which bag of shellfish is served on which date, but it's suggested that the date(s) the bags are served be directly recorded on the tags.
2. The sanitizer in all three dish washers was observed to be in the required range.
3. there is only one hand wash sink for the bar area.
4. It is suggested that a spalsh guard be installed at the middle kitchen hanswashing sink.
- Critical: Hands and Arms/When to Wash (corrected on site)
Observation: A food employee failed to wash his or her hands before donning gloves for working with food.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
- Hands and Arms/Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink, warewashing sink, or service sink for mop water/similar liquid waste.
Correction: Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
- Critical: Package Integrity (corrected on site) (repeated violation)
Observation: Two slightly dented cans were observed during inspection.
Correction: Food packages shall be in good condition and protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
- Critical: Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination (corrected on site) (repeated violation)
Observation: Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods. Raw eggs observed over onions and bechamel in the 2-dr u/c ref. Raw shrimp was observed over veggies.
Correction: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
- Food Storage Containers, Identified with Common Name of Food
Observation: Spray bottle of oil by grill not labeled. Bulk containers of flour, sugar, etc. not labeled.
Correction: Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient, when the consumer has specifically requested that it not be used, may result in severe medical consequences. The mistaken use of food from unlabeled containers could result in chemical poisoning.
- Critical: Food Contact with Equipment and Utensils/Preventing Contamination (corrected on site)
Observation: Food in contact with soiled equipment or utensils. The handles of scoops were observed touching almonds and hazelnuts.
Correction: Food shall only contact surfaces of: (A) Equipment and utensils that are cleaned as specified under Part 4-6 of this Code and sanitized as specified under Part 4-7 of this Code
- Critical: Cooling, Cooked Food (corrected on site) (repeated violation)
Observation: Tomato sauces was not cooled within 2 hours from 57ºC (135ºF) to 21ºC (70ºF). The sauce was observed in the WIC in a large container at 112F 2.5 hours after it was cooked. The sauce was discarded.
Correction: Cooked potentially hazardous food (time/temperature control for safety food) shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70ºF)
- Critical: Potentially Hazardous Food, Cold Holding (repeated violation)
Observation: The following were observed improperly cold holding at the indicated temperatures in unit C, cooked eggs (43F), cut lettuce (48F), and cheese (47F)
Correction: in unit E cooked veggies (56), this unit was emptied during inspection
- Critical: Reduced Oxygen Packaging, Criteria/HACCP Plan
Observation: The food establishment packages potentially hazardous food using a reduced oxygen packaging method without an approved HACCP plan. The resturant-canned orange peel marmaled did not have a HACCP plan provided during inspection.
Correction: A food establishment that packages potentially hazardous food (time/temperature control for safety food) using a reduced oxygen packaging method shall have a HACCP plan that contains the information specified under paragraph 8-201.14(D) and that: (1) Identifies the food to be packaged
- Equipment/Good Repair and Proper Adjustment
Observation: The 2-drawer refrigerator under the left side stove was in poor repair. The gaskets of several refrigerators were observed to be in poor repair.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Equipment and Utensils, Air-Drying Required
Observation: After cleaning and sanitizing, equipment and utensils are not air-dried, adequately drained, and/or they are cloth dried before contact with food. Some wet stacking observed in the warewashing area.
Correction: After cleaning and sanitizing, equipment and utensils: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions), before contact with food
- Refuse/Covering Receptacles
Observation: The common dumpsters and grease barrel provided by the landlord for the use by multiple tenets were observed with he lids left open.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food establishment. Outside receptacles must be constructed with tight-fitting lids or covers to prevent the scattering of the garbage or refuse by birds, the breeding of flies, or then entry of rodents.
- Hand Drying Provision (corrected on site)
Observation: Paper towels were observed missing from the middle kitchen sink.
Correction: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels
- Critical: Poisonous or Toxic Materials/Common Name/Working Containers (corrected on site)
Observation: Working containers used for storing poisonous or toxic materials are not clearly and/or individually identified with the common name of the material.
Correction: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Food Manager Certificate and Responsibility (corrected on site)
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
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01/30/2013 | Routine | |
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