The purpose of this visit is to conduct a risk factor assessment. Provide copies of the letter from the fish supplier indicating which products are farm raised and/or wild, with the corresponding haccp information for those items that are under the consumer advisory.
Send information via fax or email within 10 business days of the inspection.
- 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: MAHI
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.
- 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). TILAPIA
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.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- 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.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. EHS PROVIDED HAND WASHING SIGN TO THE MANAGER.
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10/06/2015 | Risk Factor | |
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Observed ice scoop stored in ice at the waiter station and bar.
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.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: Observed shrimp thawing in a container filled with water in the prep sink.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process. Chef turned faucet on to provide running water to flush off loose particles.
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01/23/2015 | Routine | |
The purpose of this visit is to conduct a complaint inspection. The manager was aware of the complaint and provided additional information regarding their ware washing practices. The dish machine is a heat sanitizer and was operating appropriately during the inspection. The glassware for the milk shakes are kept above the dessert station and would not be easily contaminated by other debris. Ice milk is kept in the refrigerator until the product is ordered at 41F or below. There are no violations in relation to this complaint.
No violation noted during this evaluation. | 01/23/2015 | Complaint | |
| No violation noted during this evaluation. | 09/22/2014 | Follow-up | |
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: chicken marinade clam chowder soup, remoulade sauce, etc at the walk-in refrigerator.
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: The food-contact surfaces of utensils and equipment were not observed sanitized at the high temperature heat sanitizing ware washing machine.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces.
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09/18/2014 | Risk Factor | |
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:Floor mounted oven on the side of the cookline. Food residue and debris were observed on the side that has a missing panel.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction. Maintain the exposed side of the oven free of deposits and debris at all times.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
Observation: Outside refuse container or dumpster was observed uncovered.
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.
- Refuse / Area / Clean
Observation: Bulk grease spill noted on the ground outside around the bulk grease container.
Correction: A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean. Clean the affected area thoroughly to prevent attracting pests.
- Refuse / Dumpster / Covers & Lids / Construction
Observation: The cover of the refuse container located outside the establishment is broken and not a tight fit.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables used with materials containing food residue and used outside the food establishment shall be designed and constructed to have tight fitting lids, doors, or covers. Repair or replace the cover or the dumpster.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at some of the handwashing sinks.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. (Towels provided during the inspection.)
- Physical Facilities Good Repair
Observation: Observed that some of the floor tiles are not maintained in good repair. Some of these tiles are missing.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Replace the floor tiles.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor drains are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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06/17/2014 | Routine | |
NOTES:
* The purpose of today's visit is to conduct a routine inspection.
* Critical violations should be corrected within 10 days and no later than the time of the next inspection.
* Please fax or email verification of correction/maintenance of quatnary ammonium sanitizer dispenser. CFM will use bleach sanitizer for food contact surfaces in the interim until work is completed. Brian.Flaherty@fairfaxcounty.gov
- 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: Sliced lemons for water.
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. Discussed with manager.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours Baby Back Ribs cooling for 3 hours in the WIC observed at 82°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria. Discussed with manager.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: Roast beef hot holding at improper temperatures. (82 F)
Correction: Roast cooked to temperature and time specified in 3-403.11(E) may be held at 130 For above. Discussed with manager. Discarded at CFM's disgression.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions
Observation: When tested, the quaternary ammonium compound-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 on the cook line with a concentration of 50-100 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit.
- Equipment & Utensils / Air-Drying or Adequate Draining Required (corrected on site)
Observation: Plastic and metal food containers were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. Discussed with manager.
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12/10/2013 | Routine | |
The purpose of today's visit was to conduct a risk factor inspection. All temperatures observed today were excellent, it was recommended that the spinach dip be placed back in the ice bath to cool to 41F since it is a large quantity.
Please contact me if you have any questions. Thank you.
NOTES:
Dishmachine: Hobart C44A, thermolabel verified
Quat at 200 ppm
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: Facilty does not have a complete health policy in place.
Correction: Please see the handouts provided, discuss with all employees/managers and document the training.
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11/22/2011 | Risk Factor Assessment | |
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