This was a routine inspection. No critical violations were observed. Food contact surfaces were noted to be visibly cleaned. The high temperature heat sanitizing ware washing machine was checked and tested and was observed to be operating properly. The machine passed the heat tape test.
However, the certified foods the type of dates on foods for date marking (prep vs. use-by-dates)
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor in the walk-in freezer .
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.
- Physical Facilities Good Repair
Observation: Observed that one of the wall based junctures in thed klitchen is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor under food supplies in the walk-in freezer under cooking equipment, and under the dry storage racks is 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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03/01/2016 | Routine | |
- 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:walk-in refrigerator
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. (Unmarked food containers were proper date marked during the inspection)
- Equipment / Non Food / Design / Easy Clean
Observation: Milk crate(s) found used for the storage of food supplies in the walk-in coolers.
Correction: Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
- Mechanical Warewashing Equipment, Hot Water Sanitize, Wash Solution Temp per Unit Specifications
Observation: The wash temperature of the high temperature sanitizing warewashing machine(main kitchen) is not meeting the manufacturer's specifications. The minimum temperature was 150-F while the actual temperature was 110-F.
Correction: The temperature of the wash solution in spray type warewashers that use hot water to sanitize may not be less than: 1) 165°F for a stationary rack, single temperature machine, 2) 150°F for a stationary rack, dual temperature machine, 3) 160°F for a single tank, conveyor, dual temperature machine, or 4) 150°Ffor a multitank, conveyor, multitemperature machine.
- Warewash Equipment / Cleaning Frequency
Observation: The top of the ware washing machine inn the main kitchen was observed to be dusty.
Correction: Clean the surfaces of the ware washing machine more frequently to prevent t dust accumulations.
- Critical: Equipment / Food-Contact / Visibly Clean
Observation: The interior surfaces of the refrigerators at the bar and the interior surfaces of the glass refrigerator in the kitchen, were observed soiled to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Clean inside the refrigerators more frequently to prevent accumulation of debris.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grease , residue, and debris: Grills and deep fryers including fryer compartments.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified
Observation: Due to improper operation of the hot water, mechanical warewashing machine located in the m,ain kitchen, 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.
- Equip/Utensils/Linens/Single-Service/Original Package
Observation: Large coffee filters were observed stored unprotected at the coffee station in the upstairs kitchen.
Correction: Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
- Handwashing Sink/Accessible at All Times (corrected on site)
Observation: The hand washing sink located upstairs was blocked by a rack and was not easily accessibly.
Correction: Keep the space in front of the hand sinks clear and accessible for use at all time. Do not store anything in front of the sink.
- Plumbing / Maintained in Good Repair
Observation: The hand washing sink at the ware washing machine station in the main kitchen, is broken. and not properly operating.
Correction: A plumbing system shall be maintained in good repair. Repair this sink and make it available for use by employees.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulbs in the ceiling light fixture above the ice machine are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: Observed that sign or posters that notifies food employees to wash their hands are not provided at some of the 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.(poster given to the CFM during the inspection)
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles
Observation: Observed that inadequate lighting was provided in the walk-in refrigerator located in the main kitchen.
Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas. Install more lighting at the center of the walk-in to provide more illumination in the long aisle.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor under the ware washing machine and under cooking equipment under the hood in the main kitchen is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. Unmarked spray bottles containing toxic cleaning chemical solutions were noted in the facility.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials. (Labels were placed on the bottles to identify contents and others that could not be identified were discarded)
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02/12/2015 | Routine | |
The purpose of this visit is to conduct a risk factor assessment. Thank you for following me through the inspection as it allows for any questions or concerns to be addressed. If you have any questions about this inspection, please contact the health department.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
Correction: Manager will maintain the shell stock tags which did not have a date of last sold or served for 90 days from the day of this inspection to fully cover the 90 day period. Manager trained on the requirements of writing the date on the tag when the last of the shellstock is to be used or sold and then placed into storage for the shellstock tags. 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: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed butane, spray cleaners which are not properly stored above croutons an utensils on a shelf in the kitchen.
Correction: Manager relocated the butane and the cleaners to the chemical storage area. All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
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10/09/2014 | Risk Factor | |
The purpose of today’s visit was to conduct a routine inspection. Thank you for following EHS through the inspection as it allows me to clarify any issues or concerns.
MAINTENANCE:
*Water Heater: Two Bradford White D80T7253NA which each uses 725,000 BTU to provide 703 GPH
*Dish Machine: American Dish Service ADC-44 hot water dishmachine. Thermolabel activated.
Hobart C44A Hot water dishmachine. Thermolabel activated
IMPORTANT:
1. Please fax a service report for the repair of the Traulsen 4 drawer cooler along the cookline within 10 days. I have provided you with my business card and the fax number. Do not use the unit until the repair is sufficient to maintain TCS foods at 41f or below.
2. EHS provided manager with several handwashing signs to place at all handsinks.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
Observation: Observed several wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses of used one time and placed into dirty cloth storage until laundered. Foodworker placed wiping cloth into dirty laundry storage.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Sliced cheddar cheese 44f, sauted peppers 45f, inside the traulsen 4 drawer base along cookline
Correction: The sliced cheddar cheese and the sauted peppers were relocated to the hoshizaki upright reach in refrigerator along the cookline. 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.
- 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 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: Soft cheeses in bulk and sliced such as havarti, feta cheese, bleu cheese crumble, american cheese, meunster and gouda cheese and deli meats such as bulk, open deli turkey, sliced turkey, sliced deli ham were observed in the Bally walk in refrigerator without a datemark. Opened package of feta cheese crumble was observed inside the upper level walk in refrigerator without a datemark.
Correction: manager instructed a foodworker to datemark the above listed foods if the proper day of opening of the packages could be determined and to discard if foodworker could not determine the day of opening. The foodworker dated the above foods and discarded some cheeses. 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.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: There was no temperature measuring device located in the following cold equipment: The Hoshizaki two door stacked cooler, the Two door prep cooler, the Traulsen 4 drawer base cooler and the traulsen stacked glass display cooler.
Correction: Provide thermometers for the above identified refrigeration units within 10 days. 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.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a , QUATERNARY AMMONIA test kit.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: The four drawer base cooler along the cookline 43f-47f
Correction: Within 10 days, 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. Fax a copy of the invoice for the repair to my attention at fax 3 703-653-9448. Please label the fax with the name and address of this facility.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the Bally walk in refrigerator are torn and peeling.
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.
- Utensils in Good Repair / Discard (corrected on site)
Observation: The following utensils are observed in a state of repair and condition preventing the equipment to be used as designed: Knives observed with the handles broken in clean storage.
Correction: Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. Manager removed broken knives.
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers designed for fish fillets were observed reused for the storage of desserts, condiments, deli meats and other leftovers.
Correction: Discontinue reusing these containers and obtain approved containers which are capable of being properly washed, rinsed and sanitized to store foods. Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: The interior of the Traulsen stacked display cooler, the Beverage air undercounter freezer along the cookline, the interior of the Hoshizaki two door stacked cooler along the cookline were all observed with crumbs and food debris spills on the interior portions of the units.
Correction: Within 10 days clean the above identified nonfood-contact surfaces. Equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- 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: Within 10 business days, 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) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card will result in further enforcement action.
- 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: Several handwashing signs provided to manager to post at all handsinks where foodworkers will wash hands. Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
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04/10/2014 | Routine | |
The purpose of today’s visit was to conduct a routine inspection.
IMPORTANT: Within 10 business days please fax a copy of the specification sheet for the dishmachine in the upper level catering kitchen (the Hobart C-44A) (Fax number 703-385-9568). Please ensure that the name and address of this facility in on the fax and address fax to ATTN: AREA E-4 inspector.
Notes:
1. EHS provided training for storage of foods and proper datemarking and discarding foods within the 7 day period.
2. Remember to repair or replace cutting boards which are heavily scored, label bottles of cooking oil and water and vinegar, resurface any exposed wall board or areas where paint is chipped, including the pull up shelf at the cookline for next inspection, and to place thermometers in the front of all refrigeration units so that the thermometers may be easily read during line checks.
MAINTENANCE:
*Water Heater: Two Bradford White D80T7253NA which each uses 725,000 BTU to provide 703 GPH
*Dish Machine: American Dish Service ADC-44 hot water dishmachine. Thermolabel activated.*
Hobart C44A Hot water dishmachine. Thermolabel activated*
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Raw quail eggs over fully cooked sauces
Correction: raw beef over pasteurized crab meat in the walk in refrigerator.
- 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: three buckets of broth in the walk in refrigerator, a beef roast, cooked potatoes on the speed rack.
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.
- 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: Deli ham, bleu cheese crumble, mozzerella cheese, colby jack shredded cheese, and other soft cheeses.
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: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (repeated violation)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: white sauce dated 11/1
Correction: mushroom with rice dated 10/29, gravy sauce with vegetables dated 10/20 all in the walk in refrigerator
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11/08/2013 | Risk Factor | |
The purpose of today’s visit was to conduct a routine inspection. Thank you.
MAINTENANCE:
*Water Heater: Two Bradford White D80T7253NA which each uses 725,000 BTU to provide 703 GPH
*Dish Machine: American Dish Service ADC-44 hot water dishmachine. Thermolabel activated.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: Bottles of oil at cookline
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- 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: havarti cheese in re-wrap pack dated 5/22. Discard soft cheeses within 7 day including the day of opening package.
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: There was no temperature measuring device located in the refrigerators near the front door where they can be easily read.
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.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of debris: Glides of the four drawer base cooler at cookline, Interior of reach in refrigeration units, Under shelving units to the side of the cookline are in need of cleaning.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located at the sink/dishwashing area is blocked with two packages of wiping cloths sitting in the basin which is preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Physical Facilities Good Repair
Observation: Observed that there are holes in wall near walk in refrigerator side hallway, in the dry storage area and missing cove base near the dishmachine area.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/10/2013 | Routine | |
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