The purpose of this visit was to conduct a risk factor assessment.
Written information on datemarking was given to the CFM in both English and Spanish.
Please email me the invoice for the repair of the dishmachine and the parasite destruction information by December 3, 2015.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee was observed plating the following ready-to-eat food using their bare hands:cabbage salad
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. DISCARDED, EMPLOYEE WASHED HANDS AND A UTENSILS WAS USED TO SERVE THE FOOD
- 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).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: 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 commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked:borscht, cooked ground beef
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. 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. This date cannot exceed any manufacturer determined "use-by" date based on food safety.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control - bearnaise sauce
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit.
- Critical: Consumer Advisory, Reminder Provided (corrected on site)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without a reminder statement:Caesar dressing, norwegian salmon
Correction: The Consumer Advisory shall include a reminder statement that includes asterisking (*) the animal-derived foods requiring disclosure to a footnote that states one of the following: 1) "Regarding the safety of these items, written information is available upon request", or 2) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness", or 3) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions".
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
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.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at any handwashing sink in the kitchen.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: Scented chlorine used to sanitize food contact surfaces does not meet the requirements of 21 CFR 178.1010.
Correction: Chemical sanitizers shall be used in accordance with the CFR. High concentrations of sanitizer in excess of the CFR requirements can be harmful because residues of the materials remain.UNSCENTED CHLORINE PURCHASED
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11/19/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
Please email to me the parasite destruction information for the salmon and the updated menus containing the complete consumer advisory within 1 month.
- 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: 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:Smoked salmon, caesar salad dressing
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the bottom of the kitchen back door.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
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06/23/2015 | Routine | |
| No violation noted during this evaluation. | 11/25/2014 | Risk Factor | |
- 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 GROUND BEEF, FISH, SCALLOPS AND RAW CHICKEN ON THE SAME SHELF IN THE MASTER BILT WALK IN REFRIGERATOR
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). MANAGER REARRNGED THE ITEMS IN THE WALK IN TO PREVENT CROSS CONTAMINTATION.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the Master Bilt walk in refrigerator is damaged):
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.MANAGER HAS ORDERED THE GASKETS, DUE TO ARRIVE THE NEXT WEEK.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment : A WHITE REFRIGERATOR IN THE BAR AREA IS ONLY APPROVED FOR HOME USE.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use. ASKED CFM TO REMOVE THE REFRIGERATOR THAT IS INTENDED ONLY FOR HOME USE.
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05/22/2014 | Routine | |
The purpose of today's visit was to conduct a follow-up inspection. The remaining violations are to be corrected by the time of your first routine inspection, to occur on or around May 23. Contact me if any questions arise.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: Observed the gaskets torn on the large walk-in refrigerator.
Correction: Replace the gaskets.
- Floor / Wall / Ceiling / Cleanability (repeated violation)
Observation: Observed several absorbent ceiling tiles in the kitchen and in the men's restroom.
Correction: Replace the tiles with ceiling panels that are smooth, easily cleanable and non-absorbent. NOTE: Ceiling tiles have been purchased but not yet installed.
- Floor and Wall Junctures/Drains Graded/Water Flush Cleaning (repeated violation)
Observation: Observed coving missing in at the floor/wall juncture in the back part of the kitchen.
Correction: Provide coving so that the floor is easily cleanable. NOTE: Coving has been purchased but is not yet installed.
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05/06/2014 | Follow-up | |
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected by May 6 at 2:30pm, when a follow-up inspection will occur. Equipment additions/replacement/changes are not allowed without Health Department approval.**
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
- Equipment / Good Repair / Components / Gaskets
Observation: Observed the gaskets torn on the large walk-in refrigerator.
Correction: Replace the gaskets.
- Critical: Backflow Prevention, Device / When Required
Observation: Observed that the ice machine does not have a backflow prevention device.
Correction: Install a backflow prevention device on the ice machine.
- Critical: Direct Connection Not Allowed / Backflow Prevention Required/ 3-Vat Sink & Food Equipment
Observation: Observed the pipe extending from the sanitize basin a the three-compartment sink directly connected to the pipes extending from the wash and rinse basins. Also observed the sanitize basin pipe not properly air gapped to the floor drain.
Correction: The sanitize basin should be plumbed separately to the floor drain and an air gap of at least 1" should exist between the sanitize basin pipe and the floor drain.
- Floor / Wall / Ceiling / Cleanability
Observation: Observed several absorbent ceiling tiles in the kitchen and in the men's restroom.
Correction: Replace the tiles with ceiling panels that are smooth, easily cleanable and non-absorbent.
- Floor and Wall Junctures/Drains Graded/Water Flush Cleaning
Observation: Observed coving missing in at the floor/wall juncture in the back part of the kitchen.
Correction: Provide coving so that the floor is easily cleanable.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact
Observation: Observed the dishmachine dispensing a concentration in excess of 200ppm chlorine.
Correction: Adjust the dishmachine so that the concentration of chlorine dispensed is 50-200ppm.
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04/23/2014 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Russia House Restaurant, 724 Pine Street, Herndon, VA 20170 »