The purpose of today's visit was to conduct a risk factor assessment.
It is recommended to get several more certified food managers.
In addition to the following violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
4-501.11(a) Observed the True 2 door prep refrigerator and the Beverage Air prep refrigerator - wait station unable to maintain the temperature of PHF/TCS food at 41F or below. All PHF/TCS food stored in or on the refrigerators should be in ice and maintained at 41F or below. Please email me a copy of the invoice for the repair/purchase of the new refrigerator by November 9, 2015.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.mussels
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.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier (repeated violation)
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) - Smoked salmon
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.
- Critical: PHF(TCS) Prepared from Ingredients at Room Temperature Cooled within 4 Hours (corrected on site)
Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours:Sliced tomatoes at 47F after 41/2 hours of cooling
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41°F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods and canned tuna). DISCARDED
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item was observed hot holding at improper temperatures using a calibrated food temperature measuring device:Mashed potatoes at 103F in the Alto Shaam
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19.DISCARDED
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Sliced tomatoes at 45F, salsa at 44F on the True 2 door prep top, sliced ham at 45F, crumbled blue cheese at 51F, tuna fish at 45F, sliced turkey at 43F in the True 2 door prep refrigerator
Correction: half and half at 53F, 54F
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked:roasted vegetables, shephard's pie filling, sliced ham, sliced turkey, linguine
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effective and shelf-life that is clearly understood and properly used by the employees.GAVE CFM DATE MARKING INFORMATION IN ENGLISH AND SPANISH
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. A COPY OF ORS LOCATION LEFT WITH CFM
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11/02/2015 | Risk Factor | |
The purpose of this follow up visit was to assess the cold holding capability of the True 2 door prep refrigerator. Presently it is holding PHF/TCS foods at 41F or below.
No violation noted during this evaluation. | 06/16/2015 | Follow-up | |
The purpose of this follow up visit was to assess the cold holding capability of the walk in and True 2 door prep refrigerator. The walk in is presently holding TCS/PHF food at 41F or below, however the True 2 door prep refrigerator is not holding TCS/PHF foods at 41F or below.
A follow up will be conducted on or about June 16, 2015 to assess the cold holding capability of the True 2 door prep refrigerator.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed shredded cheddar cheese at 52F, salsa at 45F on the True 2 door prep top
Correction: tuna at 46F, hummus at 47F in the True 2 door prep refrigerator
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06/11/2015 | Follow-up | |
The purpose of this visit was to conduct a routine inspection.
A follow up to assess the cold holding capability of the main walk in and the True 2 door prep refrigerator will be conducted on or about June 10, 2015.
Please email me an updated brunch menu asterisking the smoked salmon and updating the consumer advisory to the complete consumer advisory. A information sheet on the consumer advisory was given to the CFM. Additionally email me the parasite destruction for the smoked salmon within 2 weeks.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed a food employee load dirty dishes into the dish machine and then using the same gloves remove the cleaned dishes from the dish machine.
Correction: ALL food employees shall wash 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 of foodborne illness.DISCUSSED WITH THE CFM THAT GLOVES SHOULD BE REMOVED AND HANDS WASHED BEFORE TOUCHING THE CLEAN DISHES AFTER HANDLING THE DIRTY DISHES. A RECOMMENDATION WAS MADE TO HAVE TWO EMPLOYEES AT THE DISHWASHING AREA DURING BUSY WAREWASHING TIMES
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Tag missing from the mussel shellfish containers.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.DISCARDED
- Critical: No Bare Hand Contact with RTE Foods (corrected on site) (repeated violation)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands:Sliced cheddar cheese
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.DISCARDED
- 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).Smoked salmon
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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed sliced tomatoes at 51F, sour cream at 50F, cucumber and tomato salad at 51F on the True 2 door prep refrigerator, tuna salad at 52F, hummus at 45F in the True 2 door prep refrigerator
Correction: pico de gallo at 47F on ice on the True 2 door flat top prep refrigerator
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient:Hummus, tuna salad, linguine
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient.DOCUMENTED
- 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:Smoked salmon on the brunch menu does not contain an asterisk beside it and the consumer advisory on the brunch menu does not contain a disclosure
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.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment:True 2 drawer/1 door prep refrigerator, True 2 door prep refrigerator, Beverage Air prep refrigerator, True 2 door flat top prep refrigerator Katie's
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 (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Walk in - main 44F, True 2 door prep top 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.
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06/09/2015 | Routine | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:OBSERVED HAMBURGER PATTY X 2 AT 44F AND 44F, RAW FISH AR 46F AND RAW CHICKEN AT 45 F IN THE 1 DR, 2 DRAWER FLAT TOP REFRIGERATOR.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. ALL ITEMS WERE REMOVED TO WALK IN REFRIGERATOR # 2 (MEATS), REPAIR INVOICE TO BE FAXED TO ME AT 703-653-9448 ATTN: A 1 IN 10 DAYS.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked:OBSERVED CONTAINERS OF PORK SHANK, STROGONOFF AND CURRY CHICKEN IN WALK IN REFRIGERATOR # 1 (FRONT KITCHEN) THAT WERE MADE APPROXIMATELY 2-3 DAYS AGO WITH NO DATE MARKING
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.DISCUSSED WITH CFM PUBLIC HEALTH IMPORTANCE OF DATE MARKING, STAFF STARTED DATE MARKING THE PREPARED FOOD ITEMS.
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12/11/2014 | Risk Factor | |
Follow up inspection showed that all critical violations observed during inspection on 19 June ,2014 have been corrected. Invoice from Seafood provider was available ( copy provided ) for documentation that salmon was farm raised and pellet fed.
No violation noted during this evaluation. | 07/16/2014 | Follow-up | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. MANAGER COULD NOT PROVIDE DOCUMENTATION OF EMPLOYEE HEALTH POLICY AGREEMENTS FOR THE STAFF.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates Last Sold or Served (corrected on site)
Observation: The tags for the molluscan shellfish are not being retained for 90 days. OBSERVED THERE WERE NO TAGS RETAINED FOR THE SHELLFISH EXCEPT FOR TAG THAT WAS ON THE CURRENT BAG OF SHELLFISH BEING USED.
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 date when the last shellstock from the container is sold or served 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 the last shellstock from a container 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.DISCUSSED WITH CFM THE PUBLIC HEALTH REASON FOR RETAINING TAGS.
- 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:OBSERVED BEEF BRISQUET, SAUSAGE AND RAW CHICKEN ON THE SAME SHELF IN THE WALK IN (BACK) AND RAW CHICKEN AND BEEF ON THE SAME SHELF IN THE WALK IN REFRIGERATOR ( FRONT).
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). DISCUSSED WITH CFM, ITEMS ARRANGED TO AVOID CROSS CONTAMINATION. AN ILLUSTRATED BROCHURE WAS PROVIDED IN ENGLISH AND SPANISH.
- Fish Served Raw RTE / Records Creation & Retention of Freezing For Parasite Destruction (repeated violation)
Observation: No records of freezing for parasite destruction are maintained for the following raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form: OBSERVED THE FOLLOWING ITEM ON THE PUB AND KATIE'S COFFEE SHOP MENU IDENTIFIED WITH AN ASTERIX AND CONSUMER ADVISORY : BLACKENED SALMON SALAD. THE ESTABLISHMENT WAS UNABLE TO PROVIDE PARASITE DESTRUCTION LETTER FOR THE SALMON.
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records for the frozen fish at the food establishment for 90 calendar days beyond the time of service or sale to a consumer. If the fish are frozen by a supplier, a letter the fish supplier stipulating that the fish is frozen as required shall be provided. OBTAIN A PARASITE DESTRUCTION LETTER FROM YOUR SUPPLIER WITHIN 10 BUSINESS DAYS AND RETAIN IT FOR REVIEW BY THE HEALTH DEPARTMENT AT TIME OF FOLLOW UP INSPECTION. YOU MAY ONLY SERVE SALMON FULLY COOKED IF YOU FAIL TO PROVIDE RECORDS OF PARASITE DESTRUCTION WITHIN THE REQUIRED TIME PERIOD.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:OBSERVED RAW CHICKEN X2 AT 44F AND 45F AND RAW HAMBURGER PATTY AT 45 F AND RAW SALMON AT 46F IN THE 1 DR , 2 DRAWER PREP REFRIGERATOR .
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.ASKED CFM TO MOVE ITEMS TO WALK IN.REPAIR UNIT TO HOLD FOOD AT 41F OR BELOW.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the Bleach sanitizing solution in the buckets was measured at >200 ppm using a bleach test strip. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of bleach solution at 50-100 ppm. Verify concentration using the appropriate test kit.EHS WORKED WITH CFM TO ADJUST THE CONCENTRATION TO 100PPM
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06/19/2014 | Routine | |
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food handler was observed drinking from an uncovered beverage container while in the kitchen.OBSERVED A KITCHEN STAFF DRINKING WATER FROM OPEN WATER BOTTLE IN THE FOOD PREP AREA.
Correction: Food employees may drink only from a covered container using a straw.CORRECTED: DISCUSSED WITH CFM ON TRAINING EMPLOYEES TO USE CONTAINERS WITH STRAW.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served
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.
- 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: OBSERVED EMPLOYEE PREPARING SANDWICH USING BARE HANDS AT THE START OF THE INSPECTION.
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.CORRECTED: ITEM WAS DISCARDED.
- Fish Served Raw RTE / Records Creation & Retention of Freezing For Parasite Destruction
Observation: No records of freezing for parasite destruction are maintained for the following raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form: NO PARASITE DESTRUCTION LETTER PROVIDED FOR SALMON ( CEDAR PLANK SALMON) .
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records for the frozen fish at the food establishment for 90 calendar days beyond the time of service or sale to a consumer. If the fish are frozen by a supplier, a letter the fish supplier stipulating that the fish is frozen as required shall be provided.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:OBSERVED RAW SALMON AT 45F, COOKED CHICKEN AT 46F, VEAL AT 45, SWORD FISH AT 46F,CRAB DIP AT 46F AND RIBS AT 44F IN THE WALK IN REFRIGERATOR: EHS NOTED THAT WALK IN DOOR WAS NOT BEING SHUT BY EMPLOYEES AFTER USE.
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.CORRECTED: DISCUSSED WITH CFM THAT DOOR TO WALK IN NEEDS TO REMAIN CLOSED AT ALL TIMES.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: OBSERVED WALK IN TEMPERATURE WAS INITIALLY AT 45 F WHEN MEASURED WITH CALIBRATED THERMOMETER
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. CORRECTED: TEMPERATURE REACHED 41F WHEN UNIT REMAINED CLOSED.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-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 sanitizing bucket at Katies coffee shop with a concentration of 0 ppm total chlorine when tested with a chlorine test strip.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. CORRECTED: SANITIZING SOLUTION WAS REMIXED AND TESTED AT 100PPM
- 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.CORRECTED: TUBES OF THE DISH MACHINE WERE ADJUSTED AND CONCENTRATION WAS RE-TESTED WITH CHLORINE TEST STRIP AND WAS AT 100PPM
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the BACK NEAR THE 3 VAT SINK AND AT THE BAR is blocked by miscellaneous items such as fans, mops and crates preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.CORRECTED: DISCUSSED WITH CFM AND ITEMS REMOVED.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
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.OBSERVED NO HAND WASH SIGNS IN THE KITCHEN SINKS AND HAND WASH SINK AT KATIES COFFEE HOUSE.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.CORRECTED: EHS PROVIDED CFM WITH HAND WASH SIGNS.
- Physical Facilities Good Repair
Observation: Observed that the caulking at the 3 VAT sink needs cleaning and recaulking.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/10/2013 | Routine | |
Restaurant representatives - add corrected or new information about Old Brogue Irish Pub, 760 Walker Rd C, Great Falls, VA 22066 »