Nataly's Restaurant, 5870 Leesburg Pi, Falls Church, VA - Restaurant inspection findings and violations

May 04, 2009 (Follow-up)

Comments:
The purpose of this visit was to conduct a follow-up inspection to determine compliance with the requirements of a Notice of Violation issued on April 23, 2009.
The following violations did not exist at the time of this follow-up inspection:3-603.11(A) Consumer Advisory for Raw or Undercooked Animal Foods - disclosure and reminder are both present on the menu board.
This inspection finds that you are in compliance with the requirements outlined in the Notice of Violation. No further enforcement action is required. The food establishment shall return to normal inspection frequency.

April 17, 2009 (Follow-up)

Violation: 3-603.11(A) - Critical Repeat 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:Observed no disclosure or reminder is present on the menu board
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.
Comments:
The purpose of this visit was to verify the correction of the critical violation 3-603.11(A). However, no reminder or disclosure have been posted for the overhead menu board. As a result of the historical and repeat history of this critical violation further enforcement action may be deemed necessary.

April 13, 2009 (Follow-up)

Violation: 3-603.11(A) - Critical Repeat 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:Observed on the menu board no consumer advisory was present for carne asada and costilla de res 4.13.09 Observed no consumer advisory posted for the menu board over the cashwrap
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.
Comments:
The purpose of this follow up visit was to verify the correction of the critical violations. However, 3-603.11(A) posting of the consumer advisory, was not complete.
A follow-up inspection will be performed April 17, 2009.

March 27, 2009 (Critical Procedures)

Violations:

• 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to name the Big Five Foodborne Illnesses and/or describe the primary symptoms of illnesses/diseases that are transmissible through food.
  The Person in Charge or certified food manager shall know that symptoms of nausea, fever, sore throat, jaundice, vomiting, and/or diarrhea are transmissible to food. In addition, diseases such as E. Coli, Salmonella Typhi, Shigella, Norovirus, and Hepatitis A are also transmissible to food.
• 3-301.11(B) - Corrected During Inspection Critical Bowls used as scoops for the mushrooms, in the Continental 2 door prep refrigerator.
  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.
• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows:Raw shrimp over ready-to-eat tiramsu in the Beverage Air prep freezer, raw beef over yuca in the Artic Air chest freezer, raw beef over ready-to-eat fruit salad and raw chicken over ready-to-eat tortillas in the AmeriKooler walk in
  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.
• 3-302.11(A)(2) - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows:Observed raw chicken stored over raw beef in the walk in
  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 (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed gyro meat at 45F
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.17(A)(1) - Corrected During Inspection Critical 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 41F:Observed pork and tamales, prepared 3.35.09, without date marks
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For 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 March 1 they shall be date marked with a "use by" date not exceeding March 7.
• 3-603.11(A) - Critical Repeat 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:Observed on the menu board no consumer advisory was present for carne asada and costilla de res
  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.
• 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The concentration of the chlorine solution was measured in excess of 100 ppm.
  Maintain the concentration of the chlorine at 50-100 ppm.

Comments:
Today’s inspection was to conduct a Critical Procedures inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
The person in charge was not able to name the Big Five Foodborne Illnesses, which are required to be reported to the Health Department. Information on the Big Five Foodborne Illnesses, in Spanish, was left with the CFM to post.
During inspection observed that the current permit is posted in a place where customers can view.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.