This visit was made to follow up to the routine food safety evaluation conducted on January 29th. The following issues have been corrected:
1. The facility is no longer using the 1 door glass Coke machine. The other undercounter units in the kitchen are being used to store foods
Please note the following issues which require attention:
1. Monitor the temperature of the Walk in Refrigerator to ensure that it is maintaining temperatures
2. When thawing fish that has been commercially packaged in a reduced oxygen packaging, remove the reduce oxygen environment by cutting open the bag when thawing the fish overnight in the refrigerator
3. As a reminder, reduced oxygen packaging of fish in the restaurant is not permitted. Reduced oxygen packaging (ROP) of meats is allowed if they are removed from their ROP packaging within 48 hours.
4. Obtain a thin stemmed probe thermometer to make it easier to monitor the temperatures of food in the facility
No violation noted during this evaluation. | 02/04/2016 | Follow-up | |
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed a food employee put on new gloves without first washing his hands.
Correction: All food employees shall be washing their hands often especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, before putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness. Instructed food employee to wash hands and thenput on new gloves.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Observed serving spoons in a container of room temperature water next to the grill.
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. Utensils were removed from the container of water.
- Food Storage / Preventing Contamination (corrected on site) (repeated violation)
Observation: Observed baked potatoes and raw meat stored in containers on the floor in the Walk in refrigerator.
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. Food was moved to be off the floor.
- 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: pomodoro sauce and lobster bisque were 46°F and 48°F in the walk in refrigerator and had been made yesterday as per Person in Charge.
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. Foods were discarded by Person in Charge.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: butternut squash, cooked beets and pomodoro sauce were all at or above 45°F in the glass reach in in the kitchen.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Food items were discarded by Person in Charge. Please do not store any Time/temperature control for safety foods in this unit until it is repaired. A follow up visit will be conducted in approximately 3 business days. Lettuce and mashed potatoes were moved to another unit.
- Critical: ROP of Fish / Fish Must Remain Frozen (corrected on site) (repeated violation)
Observation: The following fresh, not frozen, fish are packaged using the Reduced Oxygen Packaging (ROP) method: salmon
Correction: A food establishment may not package fresh fish (raw, unfrozen) using a ROP method. Discontinue vaccum packaging the salmon unless fish is frozen throughout process. Fish will be discarded by Person in Charge.
- HACCP Plans - When a HACCP Plan is Required-Shall have HACCP (corrected on site) (repeated violation)
Observation: The establishment does not have a properly prepared HACCP Plan and is using reduced oxygen packaging for meats and keeping them for longer then 48 hours.
Correction: Cease in engaging in reduced oxygen packaging of meats until a properly prepared HACCP Plan is submitted and approved by the Health Department. You may use ROP packaging for meats if the food is removed from its packaging within 48 hours. Discussed with chef and Person in Charge about requirements for using reduced oxygen packaging.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
Observation: Observed that hand soap was not provided at the hand sink next to three compartment sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. Soap was provided.
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01/29/2016 | Routine | |
This visit was made to conduct a follow up evaluation. Discussed in detail vacuum packaging and Reduced Oxygen Packaging requirements with the executive chef and owner. Both understand requirements and will work on submitting a HACCP plan for the packaging of raw steaks.
No violation noted during this evaluation. | 07/28/2015 | Follow-up | |
This visit was made to conduct a routine food safety evaluation. The following items require correction:
1. Food shall not be prepared from home and brought into this food establishment for consumer consumption. As per owner, kimchi and smoked meats are prepared from his house and brought into the food establishment for service.
2. Discontinue the use of Reduced Oxygen Packaging (ROP) for raw meats, cooked fruits and vegetables, and crab cake mixture until a HACCP plan has been submitted.
3. Kitchen hand sink does not properly drain and shall be repaired and maintained. A follow up evaluation will be conducted within 3 days to verify correction.
4. Do not ROP smoked fish. Except for fish that is frozen before, during , and after packaging, a food establishment may not package fish using a reduced oxygen packaging method.
-Repeat observations are subject to civil penalties.
- Critical: Approved Food Source / No Home Prepared Food (corrected on site)
Observation: The following food items are prepared in a private home, an unapproved food source, is distributed or offered for sale to the public: Kimchi and smoked meats prepared in owners house.
Correction: Food prepared in a private home may NOT be used or offered for human consumption in a food establishment. Corrected by discussing with owner where foods may and may not be prepared. Owner acknowledge foods will no longer be prepared from home.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor in the walk-in refrigerator.
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: ROP of Fish / Fish Must Remain Frozen (corrected on site)
Observation: The following fresh, not frozen, fish are packaged using the Reduced Oxygen Packaging (ROP) method: smoked salmon
Correction: A food establishment may not package fresh fish (raw, unfrozen) using a ROP method. Corrected by discarding fish.
- Cook-Chill & Sous Vide without Variance, Requires HACCP Plan (corrected on site)
Observation: The following food is packaged using a cook chill process, but the food establishment has not implemented a HACCP plan: cooked strawberries and crab dip.
Correction: Unless a HACCP plan is implemented to include the information listed in Section 3-502.12(D)(1)-(4), a variance from the Health Department to use the sous vide process will be required. Corrected by discarding vacuum packaged products.
- Physical Facilities in Good Repair
Observation: Wall adjacent to True upright refrigerator is not maintained in good repair, chipped and peeling paint.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- HACCP Plans - When a HACCP Plan is Required-Shall have HACCP (corrected on site)
Observation: The establishment does not have a properly prepared HACCP Plan. Observed raw meats vacuum packaged in food establishment. As per owner packages were sealed yesterday.
Correction: Cease in engaging in vacuum packaging raw meats until a properly prepared HACCP Plan is submitted and approved by the Health Department. Owner will discuss with chef the topic of keeping ROP products for less than 48 hours. Corrected by opening packagages.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The kitchen hand sink adjacent to the 3-compartment utensil washing sink is blocked (table stored in front of hand sink), preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Corrected by relocating table to make hand sink accessible.
- Critical: Sewage System / Operation and Maintenance
Observation: Hand sink waste line currently discharges onto floor, there appears to be a blockage in the line.
Correction: Maintain plumbing to prevent waste from discharging onto the floor. Do not use this hand sink until repairs have been conducted. A follow up evaluation will be conducted within the next three days to verify correction. Repair person called during evaluation.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at the kitchen hand sink adjacent to the 3-compartment utensil washing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. Corrected by providing hand soap.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at the kitchen hand sink adjacent to the 3-compartment utensil washing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Corrected by providing paper towels.
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07/20/2015 | Routine | |
This visit was made to conduct a follow-up inspection on the dishmachine. The machine has been repaired and is now properly sanitizing dishes (50 ppm chlorine). You may use the dish machine for sanitizing dishes/utensils.
Note- Ensure staff members are checking the concentration levels of the amchine routinely to verify it is working properly.
- Handwashing Sink / Accessible at All Times (repeated violation)
Observation: The handwashing facility located in the warewashing area is blocked, preventing access by employees for easy handwashing. (Facility blocked hand sink with a metal table).
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. (FPM was told to relocate table).
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04/16/2015 | Follow-up | |
This visit was made to conduct a risk factor assessment. Please note the following items:
1) Please review with all staff that there shall be no bare hand contact with food that is ready-to-eat. Utensils, gloves or deli tissue can be used to prevent bare hand contact.
2) Do not store raw foods (meats) above ready-to-eat foods (cooked chicken wings, etc).
3) Have dish machine repaired so that it is properly sanitizing dishes/utensils. The machine shall reach concentrations of 50-100 ppm of chlorine. Please call when the machine is repaired and a follow-up inspection will be conducted to verify it is working correctly.
Note - repeat violations are subject to civil penalties of $100-$500 if repeated within a 12 month period.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: line cook observed plating cooked food with their bare hands.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. (Discussed importance of proper handwashing and no bare hand contact).
- 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 meat stored above cooked wings in prep unit on cook line).
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.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: cooked lamb.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (Dish machine was reading 0ppm chlorine).
Correction: Cease use of the chemical sanitizing warewashing machine at this time. The warewashing machine shall not be used unless it is properly repaired and chemically sanitizing equipment, utensils, dish wares, glass wares, etc. at a concentration of at least 50-100ppm of chlorine for the required amount of time as specified by the warewashing machine's data plate. (Facility set up 3-compartment sink to santize dishes. Call once machine has been repaired for a follow-up inspection).
- Handwashing Sink / Accessible at All Times
Observation: The handwashing facility located in the warewashing area is blocked, preventing access by employees for easy handwashing. (Facility blocked hand sink with a metal table).
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. (FPM was told to relocate table).
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04/10/2015 | Risk Factor | |
This visit was made to conduct a risk factor assessment. Please note the following items:
1) Do not store raw foods over ready-to-eat foods. Also, store foods based on their cook temperatures (i.e. seafood over steak over ground beef).
2) Foods shall be covered to protect them from contamination.
3) When cooling foods do not tightly cover them immediately. They should be arranged in the equipment to provide maximum heat transfer through the container walls, and the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food
.
- 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 above cooked and uncooked vegetables in the WIC.
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. (Chef rearranged foods to correct).
- 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 hamburgers stored above steaks in the prep 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). (Chef rearranged unit to correct).
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: uncovered soup in WIC on middle shelf.
Correction: Foods shall remain covered at all times. (Chef corrected item).
- Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: caesar dressing (lunch and dinner menu) and salmon (lunch menu).
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. (Email a copy as soon as this is corrected).
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12/31/2014 | Risk Factor | |
This visit was made to conduct a follow-up evaluation to the evaluation conducted on October 10, 2014. Only remaining observation is the sealing of the wall behind the bar counter which is scheduled to be sealed within 2 weeks.
No violation noted during this evaluation. | 10/14/2014 | Follow-up | |
This visit was made to conduct a follow-up evaluation. Food establishment anticipates opening within the next couple of days. Prior to opening the following items require correction:
-seal open junctures on walls and cabinets
-repair damaged and pitted walls
-provide self-closing doors for restrooms
-provide floor to wall coving in bar
-provide lids for ice bins at bar and wait station
-provide a barrier between hand sink and ice bin
-replace burnt out bulbs for the True 3-door undercounter refrigerator at wait station
-clean floor in mop sink closet
-seal counter at clean drainboard at mechanical dishmachine in the kitchen
-upright refrigerator interior surface is no longer cleanable, either remove unit from food establishment or resurface interior surfaces
-replace/resurface rusted shelving in the walk-in cooler
-the wash and rinse compartment at the 3-compartment utensil washing sink do not retain water and shall be repaired
-remove 2-door undercounter refrigerator in the kitchen
In two weeks the wall behind the bar counter is scheduled to be sealed.
No violation noted during this evaluation. | 10/10/2014 | Follow-up | |
This visit was made to conduct a change of ownership evaluation.
Food establishment has installed a new hot water heater
No violation noted during this evaluation. | 09/25/2014 | Pre-Opening | |
This visit was made to conduct a change of ownership evaluation. The following items require correction:
-Current hot water heater is 47% insufficient. A new hot water heater shall be installed with a minimum of 34 KW (with the removal of hot water at the pre-rinse sprayer)
-Install additional hand sink in the kitchen at the cook-line
-Person-in-Charge has successfully completed a serve save course but has not obtained a Northern Virginia Food Protection Managers (FPM) card from ORS interactive
-Seal/caulk open seals through out kitchen and rest-rooms
-Replace/resurface rusted shelving in the walk-in cooler
-Replace damaged or non-approved ceiling tiles through out kitchen and in the restrooms
-Finish rest-room floors, coving, and wall surfaces to provide a non-absorbent, smooth, and easily cleanable surface
-Remove carpet in basement room where soda syrups are stored
-The True 2-door upright refrigerator is in a location without a 3 foot space, currently one door is not able to open. Food establishment intends to dry age bone in rib roast for approximately 30-45 days. Anticipated opening of the door is 1-3 times/day. Minimum entry expected. Relocated True 2-door upright refrigerator to allow easy access by both doors and provide a 3 foot spacing.
-Repair 2-door undercounter refrigerator to maintain 41 degrees F or less
-Provide sufficient lighting in rest-room (20 foot candle) and for the serve station and bar where employees will be cutting food items (50 foot candles)
-Repair damaged walls through out kitchen and dry storage rooms to provide a surface that is smooth and easily cleanable.
-Provide a drainboard for the 3-compartment utensil washing sink
-Seal juncture between both prep refrigerators if not on wheels
-Resurface/replace/remove rusted shelving under prep table at cookline adjacent to oven
-Plumb ice bins to provide adequate indirect drainage
-Make sure there is a barrier between the hand sink and ice bin at the serve station counter
-Ice used to cool coils and tubes of equipment may not be used as food, make sure ice bins are properly protected for the approved storage of ice. Make sure ice bins contain a lid to protect/cover ice between use.
Call Alexandria Health Department when repairs have been conducted to schedule a change of ownership evaluation.
No violation noted during this evaluation. | 09/24/2014 | Pre-Opening | |
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