This visit was made to conduct a risk factor assessment. Please note the following items:
1) Review proper cooling procedures with staff responsible for cooling foods. Foods must go from 135F to 70F within 2 hours and down to 41F within a total of 6 hours.
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: pot roast/51F from previous night.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded. (Pot roast discarded).
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08/10/2015 | Risk Factor | |
This visit was made to conduct a risk assessment. Please note the following items:
1) Ensure all kitchen staff know the proper way to store foods in refrigeration units. Cooked foods and ready-to-eat foods shall be stored over raw foods. ***Note-this is a repeat violation. This will serve as your warning, the next repeat violation within a 12 month period may be issued a civil penalty of $100-$500.
2) All hand sinks used by employees shall be properly labeled with hand washing signage.
3) Repair leaking plumbing under the dish wash table. (As per PIC the plumber is set to come out tomorrow to fix the problem).
4) Replace burnt out light in the walk-in freezer.
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold
Observation: The date on which the last shellstock from the container is sold or served was not recorded on the tag or label.
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. (Disscussed with PIC and kitchen manager importance of this process).
- Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates of Harvest
Observation: The tags for the molluscan shellfish are not being retained for 90 days in chronological order. (Tags were all put into a plastic cup like container).
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 dates of harvest 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, or dates during which the shellstock 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. (Disscussed with PIC and kitchen manager importance of this process).
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw ground beef and fish stored above cooked beef and cheeses in reach-in refrigerator, and raw ground beef stored above cooked meatloaf in walk-in cooler.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. (Corrected immediately, handout provided for proper food storage).
- 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. (Missing at bar sinks).
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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03/25/2015 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation. The following items require correction:
1. Expectation is for all food employees to know reportable symptoms and big 5. Employee Health Poster provided.
2. When reheating TCS (Time/Temperature Control for Safety) foods make sure they reach 165
°
F prior to placing in warming unit. The Vulcan hot holding unit is not equipment to properly reheat TCS foods within the 2 hour parameter.
3. Instruct food employees on how to properly arrange each type of raw animal products in refrigeration units. Raw poultry on the bottom shelf, raw ground beef and ground pork on the shelf above raw poultry, and raw pork chops/ribs, seafood, and shell eggs stored on the shelf above ground beef and ground pork.
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: food employees working in the kitchen did not know reportable symptoms or the big 5.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, Nontyphoidal Salmonella, E. coli, or Shigella)
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw eggs, raw chicken and raw beef stored above lemons, deli meats, and cooked chicken in the 2-door upright refrigerator.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. Corrected by arranging the raw animal products in their proper order below all ready-to-eat foods.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows:
-raw chicken stored on the shelf above ground beef in the 2-door upright refrigerator
-raw chicken schnitzel stored on shelf above ground beef in the single door upright refrigerator
-raw ground beef stored on shelf above fish in the walk-in cooler.
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 by arranging each type of food to prevent cross contamination.
- Critical: Reheat PHF(TCS) to 165°F for Hot Holding (corrected on site)
Observation: The following food item was not reheated for hot holding to a sufficient temperature and time: metal pan of cooked chicken was 70°F in the Vulcan hot holding unit. As per chef, the chicken had been reheated in the oven within the last 30 minutes and was then placed in the hot holding unit.
Correction: Time/Temperature Control for Safety (TCS) foods that are cooked, cooled, and reheated for hot holding shall be reheated to a minimum temperature of 165°F for 15 seconds within 2 hours. Corrected by placing the chicken back in the oven to continue the reheating process. Final reheat temperature was 173°F.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold holding equipment:
-prep refrigerator at 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.
- Floor / Wall / Ceiling / Cleanability
Observation: Beer keg cooler ramp located in the basement is damaged exposing rough edges.
Correction: Replace damaged keg cooler ramp to provide a surface that is smooth and easily cleanable.
- Floor / Wall / Ceiling / Cleanability
Observation: The floor near the upstairs ice machine is not designed, constructed, or installed so that they are smooth and easily cleanable. Missing floor tile exposing concrete flooring.
Correction: The floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed and installed so that they are smooth and easily cleanable.
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11/19/2014 | Routine | |
This visit was made to conduct a complaint investigation. At the time of the inspection the exterior doors that open onto King Street were observed open . However the facility does have interior doors at both exterior doors that are kept closed. If you intend on keeping exterior doors propped open then you need to provide weather stripping around interior doors so that they are sealed all the way around.
No violation noted during this evaluation. | 11/06/2014 | Complaint | |
This visit was made to conduct a risk factor assessment. The following items require attention:
1. Make sure Time/Temperature Control for Safety (TCS) foods are hot held at 135
°
F or above.
2. Food establishment has added a mechanical dishmachine in the upstairs bar. It does not appear to be indirectly plumbed. Make sure waste line has an air gap to prevent cross contamination. When using the mechanical dishmachine make sure the hand sink is accessible and supplied with soap and paper towels.
3. Floor in the upstairs ice machine room and outside the main floor walk-in cooler is not complete and there are holes in the upstairs bar along with bare wood. Make sure to finish sealing floor and walls to provide a non-absorbent, smooth, durable, and easily cleanable surfaces.
Note: Food Safety Information binder provided to food establishment during the risk factor assessment. Discussed with the FPM major changes with the new 2013 Food Code to include employee health, clean-up of vomiting and diarrheal events, thawing frozen fish package using Reduced Oxygen Packaging (ROP), non-continuous cooking of animal meats, food allergens, responsibilities of permit holder (sticker provided), and increases in civil penalties. In addition, the 2013 Food Code training presentation in English was given to the FPM.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw shell eggs stored on shelf above sliced cheeses in the True 2-door upright refrigerator.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. Corrected by moving the raw shell eggs to shelf below and away from ready-to-eat foods. How to prevent cross contamination provided.
- 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: raw fish stored on rack below raw chicken and raw beef in the walk-in cooler.
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 by moving the raw fish to the shelf above raw chicken and raw beef.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item was measured at improper temperatures: sweet potato bisque was 109°F in the soup warmer at the buffet line for less than one hour.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above. Corrected by reheating the soup to 178°F and the soup warmer thermostat was turned up.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were measured at improper temperatures: raw ground beef was 44°F, au jus was 44°F, cheese fritter was 44°F in the True 2-door upright refrigerator. As per Food Protection Manager the unit was cleaned earlier this morning and the food was put into the unit after cleaning approximately 2 hours ago.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Monitor refrigerator for the next couple of hours and if the temperature does not cold hold at 41°F or less, have unit repaired. The raw ground beef, au jus, and cheese fritter were moved to the walk-in cooler for rapid chilling down to 41°F. Do not store Time/Temperature Control for Safety (TCS) foods in the unit until properly cold holding at 41°F or less.
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08/20/2014 | Risk Factor | |
This visit was made to conduct a pre-opening evaluation.
The following items shall be corrected within 30-days:
1. Keg cooler/walk-in in the basement shall have a ramp that is smooth and durable.
2. Provide floor tile under ice machine in the Dragon's Lair room.
Recommend issuance of Health Department permit. Temporary operating permit. Original permit will be mailed.
No violation noted during this evaluation. | 07/02/2014 | Pre-Opening | |
this visit was made to conduct a pre-opening evaluation. The following items require correction.
1. Handicap restroom doors shall be self-closing
2. Handicap ceiling tiles shall be non-abosrbant, smooth, and easily cleanable.
3. Keg walk-in cooler in the basement shall have a ramp that is smooth and durable.
4. Replace burnt out light bulb in the walk-in cooler
5. Repair plumbing/leak under 3-compartment sink
6. Make sure middle/rinse compartment of the 3-compartment sink retains water.
7. Mechanical dishmachine waste line overflowing on-to ground. Make sure waste water is properly draining into an approved system.
8. Grout floor tiles through out kitchen.
9. Provide floor tile under ice machine in the Dragon's Lair room.
10. Provide soap and paper towels for all hand sinks.
11. Increase lighting for preparation room in the Great Hall room.
12. Caulk hand sink in bar at Great Hall.
13. Seal wood in the Great Hall and Friar Mucks Bar.
14. Make sure Friar Mucks mechanical dishmachine is properly sanitizing.
15. Provide a visual or audio alarm for Friar Mucks mechanical dishmachine.
Please call 703-746-4972 to schedule a pre-opening inspection when repairs are complete.
No violation noted during this evaluation. | 06/30/2014 | Pre-Opening | |
This visit was made to conduct a construction visit. Floor plan for kitchen, basement and bar was revised to show remodel. The following items need corrections:
1. Provide sufficient lighting in food prep area. Make sure light fixtures are properly covered/shielded.
2. Floors, walls, and ceilings shall be smooth, durable, and easily cleanable.
3. Plumb basement walk-in freezer.
4. Provide a ramp for the basement walk-in cooler
5. Provide/replace damaged coving in food preparation areas as needed.
6. Replace/repair holes in food preparation areas.
No violation noted during this evaluation. | 05/09/2014 | Pre-Opening | |
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