This visit was made to conduct a risk based assessment. The Person in Charge was very helpful during the visit. No cooking or preparation was being done at the time of visit. The following issue requires attention:
- Ensure that Time/temperature Control for Safety Foods (TCS foods) are maintained at 41°F or lower
*Repeat Observations are Subject to Civil Penalty
- 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: cooked penne pasta in 3 door Superior was at 49-50°F and was from last night.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Item was discarded by the Person in Charge.
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10/01/2015 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation.
No noted issues.
No violation noted during this evaluation. | 05/19/2015 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation.
Food shall be thawed under refrigeration, under running cold water, or cooked from frozen.
Remember to mark all shell stock tags with the date the last one was used.
*Repeat violations are subject to civil penalty*
- Thawing / Approved Methods (corrected on site)
Observation: Observed improper methods used to thaw food. (Observed bag of shrimp thawing in a bowl at room temeprature)
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, 4) Using any procedure if a portion of frozen ready to eat food is thawed and prepared for immediate service in response to an individual consumer's order, 5) Reduced Oxygen Packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (a) Prior to its thawing under refrigeration as specified in (1) of this section
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01/20/2015 | Routine | |
This visit was made to conduct a routine food safety evaluation.
A food safety information pack was given and discussed.
All GRP issues noted during last inspection have been corrected.
3 comp sink drain pipes still need to be cut a little higher so that there is at least 1" between the drain rim and the pipe.
*repeat violations are subject to civil penalty*
No violation noted during this evaluation. | 10/16/2014 | Risk Factor | |
This visit was made to conduct a follow-up.
- The dishmachine has been repaired and is dispensing chlorine at the proper concentration
- The alarm for the dishmachine has been installed.
- The pending items will be corrected this week.
- Food Storage / Exposed to Splash, Dust, etc. (repeated violation)
Observation: Food stored in a location where it is subject to splash, dust or other contamination as follows: condensation from WIC fan dripping onto food (REPEAT)
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.
- Floor / Wall / Ceiling / Cleanability (repeated violation)
Observation: The (floors, floor coverings, walls, wall coverings, or ceilings) are not designed, constructed, or installed so that they are smooth and easily cleanable (repair missing tiles in back storage room)
Correction: The floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed and installed so that they are smooth and easily cleanable.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment (repeated violation)
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises (construction material and other and unecessary items are stored behind restaurant in patio area) (REPEAT)
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
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07/17/2014 | Follow-up | |
- Food Storage / Exposed to Splash, Dust, etc.
Observation: Food stored in a location where it is subject to splash, dust or other contamination as follows: condensation from WIC fan dripping onto food (REPEAT)
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: food storage containers (no chlorine reading for dishmachine, set up sanitize basin of 3 compartment sink for use until machine is repaired)
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
- Critical: Air Gap Design Standard, Not Less than 1'
Observation: An air gap between the water supply outlet and the flood rim level of the 3 compartment sink was not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less than 1 inch for proper backflow prevention by the air gap.
- Floor / Wall / Ceiling / Cleanability
Observation: The (floors, floor coverings, walls, wall coverings, or ceilings) are not designed, constructed, or installed so that they are smooth and easily cleanable (repair missing tiles in back storage room)
Correction: The floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed and installed so that they are smooth and easily cleanable.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment (repeated violation)
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises (construction material and other and unecessary items are stored behind restaurant in patio area) (REPEAT)
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
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07/08/2014 | Routine | |
This is a follow-up inspection regarding the swordfish being served at the restaurant. Through email and through phone conversation the manager George Prudente has noted that the swordfish is now going to be served fully cooked. He said that this item is rarely being sold anymore and thus they are revising the menu to remove the swordfish. In the meantime cooking temperatures for the swordfish will be taken and facility has been advised that all parts of the fish must be heated to 145 F or above for at least 15 seconds.
- Warewashing Machines Equipped with Detergent & Sanitizer Level Indicator (Visual or Audible) (repeated violation)
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level (no audible or visual alarm on machine)
Correction: A warewashing machine that is installed after adoption of this Code by the Regulatory Authority shall be equipped to automatically dispense detergents and sanitizers and incorporate a visual means to verify that detergents and sanitizers are delivered. A visual or audible alarm to signal if the detergents and sanitizers are not delivered to the respective washing and sanitizing cycles is required.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment (repeated violation)
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises (uneccesary items in storage in back shed and construction material in back patio area needs to be removed)
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
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04/14/2014 | Follow-up | |
This visit was made to conduct a routine inspection. The following items need correction:
- If swordfish is going to be served raw or undercooked a statement from a supplier must state that the fish is either frozen per code requirements or that the fish is farmed and pellet fed. Facility does not have the equipment to properly meet freezing parameters for parasite destruction. (follow-up pending with current supplier)
-Future shell stock tags must be dated with sale date on back of tag
- Foods that are kept under refrigeration for more than 24 hours must be labeled and dated
- Remove unnecessary items that are not essential to the operation from back area (obtain separate storage shed for maintenance items)
-Dish machine must be equipped with visual or audible alarm to indicate when machine sanitizer is low.
Note: walk in refrigerator may have been defrosting during inspection or there may be an issue with air flow.
--- CFM is very cooperative and worked efficiently to correct items. Kitchen is maintained very clean.
-- All violations must be corrected within 10 days
** Repeat violations shall be subject to civil penalty
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold (corrected on site) (repeated violation)
Observation: The date on which the last shellstock from the container is sold or served was not recorded on the tag or label (sale date on previous tag was not noted) corrected at time of inspection
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction (repeated violation)
Observation: The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction: swordfish
Correction: Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site) (repeated violation)
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: rice in walk in, pasta in walk in and prep unit, most items in prep unit (flip top)
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 3/1 they shall be date marked with a "use by" date not exceeding 3/7.
- Warewashing Machines Equipped with Detergent & Sanitizer Level Indicator (Visual or Audible)
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level (no audible or visual alarm on machine)
Correction: A warewashing machine that is installed after adoption of this Code by the Regulatory Authority shall be equipped to automatically dispense detergents and sanitizers and incorporate a visual means to verify that detergents and sanitizers are delivered. A visual or audible alarm to signal if the detergents and sanitizers are not delivered to the respective washing and sanitizing cycles is required.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment (repeated violation)
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises (uneccesary items in storage in back shed and construction material in back patio area needs to be removed)
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
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03/26/2014 | Routine | |
- Certified Food Manager: Certificate Process
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia CFM card (employee has prometric card but must obtain northern VA CFM card within 10 days)
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
- 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: Employees did not know all BIG 5 illnesses or reportable symptoms
Correction: employee health material provided
- Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied
Observation: Inadequate record keeping system for molluscan shellfish when removed from their tagged or labeled container (tags not being kept with original or working containers)
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
- 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 (no sell dates on past tags)
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
- 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 meat over ready to eat foods
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.
- Food Storage / Exposed to Splash, Dust, etc.
Observation: Food stored in a location where it is subject to splash, dust or other contamination as follows: condesation dripping onto food in walk in
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction
Observation: The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction: swordfish
Correction: Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less
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: most foods not dated
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 12/1 they shall be date marked with a "use by" date not exceeding 12/7.
- 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: provide disclosure for caesar dressing
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.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions (no test strips for quat used in 3 compartment sink)
Correction: A BLEACH / QUATERNARY AMMONIUM COMPOUND / IODINE test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees (no handwashing signs at employee bathrooms)
Correction: signs provided
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12/18/2013 | Routine | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Lettuce was improperly stored with eggs. in the walk-in refrigerator. The lettuce was relocated during the inspection. French fries and basil presto are stored under raw meat in the reach-in freezer.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- 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: the steak was improperly stored above seafood in the make table refrigerator. The steak was relocated during the inspection.
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).
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Produce is stored on the floor in the walk-in refrigerator. Canned goods are stored on the floor in the dry storage shed.
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.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. Remove excessive number of trash cans, construction material, and milk crates outside.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
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09/17/2013 | Routine | |
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier (repeated violation)
Observation: The following farm-raised fish served or sold in a ready-to-eat form without freezing for parasite destruction is not properly identified as such: salmon.
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form and the fish is raised and fed as specified by Law, a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed shall be obtained by the person in charge and retained in the records for 90 calendar days beyond the time of service or sale to a consumer.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: no thermometer on the sliding glass door refrigeration unit.
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.
- Kitchenware and Tableware - Preventing Contamination (repeated violation)
Observation: Utensils provided for consumer self-service are presented so that the lip-contact or food-contact surfaces are touched by the consumers/employees.
Correction: Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and by consumers if consumer self-service is provided.
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06/20/2013 | Follow-up | |
Reinspect for compliance with photo ID and employee health policy.
- Certified Food Manager: Certificate Process
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia CFM card.
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Critical: Employee Health Policy Requirements
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: no employee health policy. Gave new forms.
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, E. coli, or Shigella)
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served or sold in a ready-to-eat form without freezing for parasite destruction is not properly identified as such: salmon.
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form and the fish is raised and fed as specified by Law, a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed shall be obtained by the person in charge and retained in the records for 90 calendar days beyond the time of service or sale to a consumer.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: no thermometer on the sliding glass door refrigeration unit.
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.
- Kitchenware and Tableware - Preventing Contamination
Observation: Utensils provided for consumer self-service are presented so that the lip-contact or food-contact surfaces are touched by the consumers/employees.
Correction: Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and by consumers if consumer self-service is provided.
- Physical Facilities Good Repair
Observation: One drain plug missing at the 3 compartment sink.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/06/2013 | Routine | |
Facility not open. Does not open for business until dinner. Reinspect at a later date.
No violation noted during this evaluation. | 05/20/2013 | Other | |
The purpose of this inspection is to complete the change of ownership. All violations have been corrected.
The establishment is approved for Health Department Permit.
No violation noted during this evaluation. | 02/21/2013 | Pre-Opening | |
The purpose of this inspection is to complete the change of ownership. The following deficiencies must be corrected.
1. The pre-spray hose is not properly installed.
T
he pre-sprayer can not be below the flood rim.
2. Remove the small reach-in refrigerator in the dry storage area.
3. Provide parasite destruction letter.
Call Lynn Bremby at 703-746-4818 for follow-up inspection.
No violation noted during this evaluation. | 02/20/2013 | Pre-Opening | |
The purpose of today's inspection was to conduct a change of ownership. The following correction must be made before a current Health Department Permit will be issued:
1. Provide hot water in the rest-room's.
2. Repair the fan in the ladies rest-room.
3. Provide light shields or plastic coated light bulbs in the wait station, in the kitchen, storage area, and in the reach-in refrigerator (storage area).
4. Provide smooth ceiling tiles in the wait station.
5. Remove the small home style refrigerator in the wait station.
6. Replace the cutting boards.
7. Remove the premixed chemical dispenser at the mop sink.
8. Repair the rear door frame and replace the weather stripping at the bottom of the door.
9. The three compartment sink requires two drain boards.
10. Provide adequate lighting: 10 foot-candles in the dry storage area (7fc currently provided)
10 foot-candles in the walk-in refrigerator (8fc currently provided)
50 foot-candles at the prep cooler (kitchen) (33fc currently provided)
20 foot-candles in the reach-in refrigerator (dry storage area)
11. Replace the gasket in the walk-in refrigerator door.
12. Repair and paint the ceiling and the walls in the dry storage area.
13. Replace missing and damaged floor tiles in the dry storage area.
14. Repair baseboard molding/ coving in the dry storage area.
15. Remove all unnecessary items in the dry storage area.
16. Put the reach-in refrigerator on 6 inch legs or on wheels in the dry storage area.
17. Provide specifications for the ice machine or visible backflow preventer and the hot water heater.
18. Provide plans (drawings) for kitchen layout.
19. If the three compartment sink is relocated the kitchen window in whole or in part will need to be made smooth and easy to clean.
20. The hot water heater may have to be relocated to the restaurant area.
When all corrections have been made please call Lynn Bremby for a follow-up inspection.
No violation noted during this evaluation. | 01/24/2013 | Pre-Opening | |
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