This visit was made to conduct a follow-up evaluation to the routine food safety evaluation conducted on July 2, 2015. Observations 3-603.11(A) and 3-501.16(A)(2) have been corrected since the previous evaluation.
Note: Repair person out to repair refrigerator.
No violation noted during this evaluation. | 07/08/2015 | Follow-up | |
This visit was made to conduct a routine food safety evaluation. The following items require correction:
1. Expo line refrigerator is not maintaining 41 degrees F or less and shall be repaired. A follow up evaluation will be conducted on or about July 7, 2015 to verify correction.
2. Provide a consumer advisory on all menus.
--Repeat observation are subject to civil penalties.
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold (corrected on site)
Observation: The date on which the last shellstock from the container is sold or served was not recorded on the tag or label.
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. Corrected by discussing proper methods for marking shellstock tags when the last of the product is served/sold.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items located in the undercounter refrigerator located at expo were measured at improper temperatures: two containers of potato salad were in the refrigerator one was 51°F for less than 1 hour and the other container was 43°F stored in the unit for more than 4 hours.
Correction: Time/Temperature Control for Safety (TCS) shall be held cold at a temperature of 41°F or below. Corrected by relocated the one container to walk-in cooler that was out of temperature control for less than 1 hour. Second container was discarded. Do not store TCS foods in this unit until repairs have been conducted and unit maintains 41°F or less. A follow up will be conducted on or about July 7th to verify correction.
- Consumer Advisory Required for Raw or Undercooked Animal Food (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item that may be served raw and/or undercooked: filet mignon, raw oysters and eggs on menu not provided with a consumer advisory. Symbols don't match the 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. A follow up evaluation will be conducted within 10 days to verify correction.
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07/02/2015 | Routine | |
This visit was made to conduct a follow-up evaluation to the risk factor assessment conducted on January 22, 2015.
Certified Food Protection Manager: Adam C Scott
Exp: 5/22/19
F-115607
No violation noted during this evaluation. | 02/10/2015 | Follow-up | |
This visit was made to conduct a risk factor assessment. The following items require attention:
1. Correct menu to adequately disclose food items which are served raw or undercooked.
2. Provide a parasite destruction letter
3. Certified food protection manager is required to be onsite during all hours of operation. Chef has a current serve safe but not a Northern Virginia card through ORS Interactive.
--Repeat observations are subject to civil penalties.
- Certified Food Manager: Certificate Process
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited certified Food Protection Manager (FPM) exam, but does not possess the Northern Virginia FPM 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: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his hands after taking out the garbage.
Correction: ALL food employees shall be washing 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 foodborne illness. Corrected by discussing when to wash hands with the executive manager.
- Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Inadequate record keeping system for molluscan shellfish when removed from their tagged or labeled container.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. Corrected by discussing how to maintain tags with executive chef who will begin photo copying tags when removed from original container.
- 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.
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed the following Time/Temperature Control for Safety foods was not cooled from 135°F to 41°F within a total of 6 hours: 5 gallon bucket of jumbo was 51°F in the walk-in cooler. As per chef, soup was prepared the previous day.
Correction: Time/Temperature Control for Safety foods shall be cooled from 135°F to 70°F within 2 hours and from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded. Corrected by discussing how to properly cool TCS foods and provided cooling handout in English and Spanish. Discarded gumbo.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were measured at improper temperatures: pico was 67°F, cole slaw was 61°F, and cut tomatoes were 61° on ice at expo line. As per chef, the above items have been out on line for 3.5 hours.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Corrected by discussing using time rather then temperature control or to completely submerge food items in ice. Corrected by discarding the above food items.
- 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: glorious oysters.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. Please remove the diclosure on the Oyster po'boy which is a fully cooked food item.
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01/22/2015 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation. Food Protection Manager (FPM) has placed employee health posters in the kitchen and is very knowledgeable of employee health and food safety concepts.
Note: Through conversation with the executive chef/Food Protection Manager (FPM) ceiling tiles in the kitchen are scheduled to be replaced. Make sure the ceiling tiles are made of a surface that is non-absorbent or porous, and the tiles are constructed of a smooth, durable, and easily cleanable surface.
Note: Food Safety Information binder provided to food establishment during the risk factor assessment. Discussed with the FPM major changes with the new 2013 Food Code to include employee health, clean-up of vomiting and diarrheal events, thawing frozen fish package using Reduced Oxygen Packaging (ROP), non-continuous cooking of animal meats, food allergens, responsibilities of permit holder (sticker provided), and increases in civil penalties. In addition, the 2013 Food Code training presentation in English was given to the FPM.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and in-use utensils improperly stored between use as follows: utensils stored in sanitizer water at cookline.
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.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth:
-shelf below prep table in back kitchen across from the prep sinks is currently covered with aluminum foil to cover damaged corroded surface
-shelving in the Hobart upright refrigerator is no longer sealed.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Replace or resurface damaged shelving.
- Equipment / Table Mounted / Space / Seal
Observation: The kitchen hand sink at cookline is not properly sealed to the adjacent wall (damaged caulking)
Correction: Counter-mounted equipment that is not easily movable shall be installed to allow cleaning of the equipment and areas underneath and around the equipment by being sealed or elevated on legs.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets and door fixture for the walk-in freezer are in poor repair. Observed ice accumulation surrounding door on the inside of the unit where door does not have an adequate seal.
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. Repair walk-in freezer door to prevent ice accumulation/thawing of food items in the area where door does not properly seal, allowing warm air into the unit.
- Equipment / Food-Contact / Visibly Clean
Observation: The bar guns and their holsters in the main bar, upstairs bar, and adjacent bar (white floor tiles) have are 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. Make sure bar employees know to scrub accumulated growth from bar guns and their holsters.
- 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: main bar glassware. Chlorine sanitizer in glassware dishmachine was <50 ppm (non-registered) as per chlorine test strip. Observed sanitizer solution container was empty.
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. Corrected by replacing sanitizer solution and re-testing at 50 ppm. Make sure food employees routinely check containers to verify levels of solution.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulbs in the back kitchen above cooking equipment 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 Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided for the following hand sinks
-bar (white floor tiles)
-adjacent to the dish room (dispenser broken and on order).
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. Corrected by providing soap.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided for the following hand sinks:
-upstairs serve station hand sink
-main floor serve station hand sink adjacent to main bar.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Corrected by providing paper towels.
- Physical Facilities Good Repair
Observation: Missing ceiling tile in the back kitchen between prep table and dishmachine is missing.
Correction: Replace missing ceiling tile.
- Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to control pests. Observed fruit flies in the upstairs bar and in the basement bar (white floor tiles).
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
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09/22/2014 | Routine | |
This visit was made to conduct a follow-up evaluation from the risk factor assessment conducted on June 10, 2014. Section 20-3-501.16(A)(2) and Section 23-3-603.11(B) have been corrected since the last risk factor assessment.
No violation noted during this evaluation. | 06/17/2014 | Follow-up | |
This visit was made to conduct a risk factor assessment. The following items require attention:
1. The floor drain below the ice machine appears to be clogged and not properly draining. 5-402.13 of the 2009 FDA Food Code requires sewage to be properly conveyed to the point of disposal through an approved sanitary sewage system which are properly maintained and operated according to law. A repair person shall be called to clear drain to allow the proper disposal of sewage into the approved sanitary sewage system. In addition, there is a significant amount of standing water under the mechanical dishmachine caused from a leak in the dishmachines wasteline. Repair leak to allow the proper disposal of wastewater/sewage into the approved sanitary sewage system.
--Repeat observations are subject to civil penalties.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee was observed handling the following ready-to-eat foods using their bare hands: cutting carrots in the back preparation room.
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. Corrected by discussing ways to prevent bare hand contact with the kitchen chef and food employee.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were measured at improper temperatures: 1. The seafood/raw meat walk-in cooler ambient temperature is 45-47°F. Currently the seafood in the walk-in cooler is being cold held under ice and between 39-41°F but the Time/Temperature Control for Safety (TCS) foods in the walk-in cooler are above 41°F. Observed smoked/cooked chicken at 45°F, sausage links at 44°F, raw chicken at 44°F, deli ham at 46°F, meatballs in marinara sauce at 45°F, and milk at 44°F in the walk-in cooler
Correction: 2. Observed sliced tomatoes/cut lettuce garnishes at 49°F, cole slaw at 49°F and gazpacho at 50°F being cold held under ice at the serve line/pass through window at cookline. Containers were stored on top of the ice. As per chef, the foods had been placed under ice within the last hour.
- Consumer Advisory, Disclosure Provided
Observation: The following undercooked foods are provided on the lunch and dinner menu without proper disclosure: steak, pork, and salmon.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: Quaternary ammonia sanitizer for cloth towels in the red buckets is >400ppm (as per quat test strip).
Correction: Utilize only quaternary ammonia that meet the requirements of 21 CFR 178.1010 sanitizing solutions when applying to food contact surfaces. Corrected by dumping half of the solution out and add water (quat test strip registered 200ppm). Kitchen chef called chemical distributor to recalibrate quaternary ammonia machine.
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06/10/2014 | Risk Factor | |
This visit was made to conduct a risk factor assessment. Certified Food Manager was very helpful and knowledgeable.
Note: The ice bin in the oyster bar is not properly plumbed, currently draining into a bucket which is dumped as needed. Ice bins shall be properly plumbed with an adequate air gap.
--Repeat violations are subject to civil penalties.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the oyster bar is being used as a dump station (lemons, ice and straws).
Correction: A hand washing sink may not be used for purposes other than hand washing. Corrected by discussing with bar manager proper ways to dispose of drink waste.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at the bar oyster handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. Corrected by providing hand soap.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided for the oyster bar handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Corrected by supplying paper towels.
- Critical: Separation of Toxics by Spacing or Partitioning (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Spray bottles stored adjacent to "to-go" containers.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning. Bar manager intends to relocate chemical storage to cabinet below hand sink and mark it for chemical storage. Corrected by relocating the chemical spray bottles.
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03/10/2014 | Risk Factor | |
This visit was made to conduct a follow-up inspection in conjunction to a risk factor assessment conducted on December 5, 2013. Items 11-2-25, 3-203.12(A), and 7-102.11 have been corrected.
No violation noted during this evaluation. | 12/19/2013 | Follow-up | |
This visit was made to conduct a risk factor assessment. The following items require attention:
1. There shall be no bare hand contact with any ready-to-eat foods. Condiments at ice cold holding station across from cookline must be placed on plates using some form of barrier (utensils, deli paper, or gloves). As per person-in-charge (PIC), bare hands are used to place tomatoes, pickles, and onion on burgers and plates when plated by the cook.
2. Observed foods cooling covered in deep buckets (approximately 2 feet deep). As per cook and PIC foods had been cooling within required parameters (within 2 hours from 135 degrees F to 70 degrees F
- 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.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Observed food employee/dishwasher drinking from an open cup at warewashing room.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat, drink, or use tobacco in the kitchen areas especially while preparing food for customers. Corrected by removing open container from the kitchen and discussing where employees can properly eat and drink.
- 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 (missing tags for mussels in the walk-in cooler).
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: onion, lettuce and tomatoes.
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. Corrected by discussing ways to prevent bare hand contact (use of utensils, deli paper or gloves) with ready-to-eat foods.
- 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: (1.) raw fish stored on shelf above hot dogs and pickles in the 3-door refrigerator at cookline (2.) raw beef stored on shelf above cooked chicken in the walk-in cooler.
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. Corrected by moving the raw fish to the shelf below and away from the raw fish and relocating the cooked chicken to the shelf above the raw meat.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The hand washing sink at the main floor bar and serve line are being used as a dump station.
Correction: A hand washing sink may not be used for purposes other than hand washing. Corrected by discussing with the Person-in-Charge how hand washing sinks shall only be used for handwashing.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at the upstairs bar hand sink and the main floor serve line.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. Corrected by providing soap at each hand sink.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the upstairs bar hand sink and the main floor serve station hand sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Corrected by providing paper towels at both hand sinks.
- Common Name on Working Containers of Toxics (Cleaners, Sanitizers)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. Spray bottle not properly labeled on counter at upstairs serve station.
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.
- Critical: Separation of Toxics by Spacing or Partitioning (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Unmarked spray bottle stored on counter next to clean glasses at upstairs serve station.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning. Corrected by relocating spray bottle to shelf away from food and food contact surfaces.
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12/05/2013 | Risk Factor Assessment | |
.One salad prep unit not holding at proper cold hold temperature. Unit @ 51F. Do not use until repaired
- Critical: Certified Food Manager: Presence Required (corrected on site) (repeated violation)
Observation: There was no Certified Food Manager (CFM) present at the beginning of the inspection.
Correction: It is unlawful to operate a food establishment unless it is under the immediate control of a CFM. It is highly suggested that you have more than one employee with the food manager's certification. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in enforcement action.
- Critical: Employee Health Policy Requirements (repeated violation)
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 policies. 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)
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:
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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures:ribs @ 49F, meat balls @ 48F, pork chops @ 48F, smoked chicken @ 45F. (discarded). Numerous food items moved to another unit including eggs @ 47F, crab meat @ 45F, tomato soup @ 45F, turkey @ 45F, burger meat @ 45F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Walk-in unit not at proper temp and all foods moved to produce walk-in and all produce moved to meat walk-in.
- Consumer Advisory Required for Raw or Undercooked Animal Food (corrected on site) (repeated violation)
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: raw oysters on happy hour chalk board. (corrected during inspection)
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.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. desert unit , 2 salad units, under counter unit and walk-in meat not at proper cold hold temperatures.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (repeated violation)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. No sanitizer at 2 bar dishmachines. Repair tech onsite and in the process of being repaired.
Correction: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as follows: (1) 25mg/L with a pH below 10 at 120°F, (2) 50mg/L with a pH below 10 at 100°F or pH below 8.0 at 75°F, or (3) 100mg/L with a pH below 10 at 55°F.
- Controlling Pests by Eliminating Harborage Conditions (repeated violation)
Observation: Harborage conditions exist. Fruit flies at main bar area.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
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08/26/2013 | Follow-up | |
Note: Remove disclosure from menu items that are fully cooked on next menu reprint.
- Critical: Certified Food Manager: Presence Required (corrected on site)
Observation: There was no Certified Food Manager (CFM) present at the beginning of the inspection.
Correction: It is unlawful to operate a food establishment unless it is under the immediate control of a CFM. It is highly suggested that you have more than one employee with the food manager's certification. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in 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 policies. 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)
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:
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.
- 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:ribs @ 49F, meat balls @ 48F, pork chops @ 48F, smoked chicken @ 45F. (discarded). Numerous food items moved to another unit including eggs @ 47F, crab meat @ 45F, tomato soup @ 45F, turkey @ 45F, burger meat @ 45F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Walk-in unit not at proper temp and all foods moved to produce walk-in and all produce moved to meat walk-in.
- Consumer Advisory Required for Raw or Undercooked Animal Food (corrected on site)
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: raw oysters on happy hour chalk board. (corrected during inspection)
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.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. desert unit , 2 salad units, under counter unit and walk-in meat not at proper cold hold temperatures.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. No sanitizer at 2 bar dishmachines. Repair tech onsite and in the process of being repaired.
Correction: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as follows: (1) 25mg/L with a pH below 10 at 120°F, (2) 50mg/L with a pH below 10 at 100°F or pH below 8.0 at 75°F, or (3) 100mg/L with a pH below 10 at 55°F.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist. Fruit flies at main bar area.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
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08/23/2013 | Routine | |
This visit was made to conduct a pre-opening inspection. The restaurant has all the available items needed to cater the proposed menu.
Recommend issuance of AHD permit for restaurant/catering.
No violation noted during this evaluation. | 07/03/2013 | Pre-Opening | |
This visit was made to conduct a risk assessment. Please note the following items:
1) Review hand washing with employees responsible for warewashing. Ensure they understand they need to wash their hands after handling soiled items and before handling clean items.
2) Shellstock tags must be dated with the last date sold/served prior to being put in your files.
3) Monitor your dish machine to ensure it is reaching proper temperatures prior to using it to wash, rinse and sanitize items.
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. Dish washer failed to wash hands after handling soiled items and before putting away clean items.
Correction: ALL food employees shall be washing 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 foodborne illness.
- 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.
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: roasted eggplant/45F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (corrected on site)
Observation: Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112)
Correction: Hot water warewashing machines shall achieve a utensil/equipment surface temperature of at least 160°F as measured by an irreversible registering temperature indicator. The thermolabel provided on the equipment/utensils shall turn black if the warewashing machine is properly heat sanitizing as required. If the thermolabel does not turn black, the warewashing machine shall not be used. Employees set up the 3-vat sink to manually wash, rinse, and chemically sanitize all equipment, utensils, dish ware, glass ware, etc.
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05/10/2013 | Risk Factor Assessment | |
This visit was made to conduct a risk assessment. Please note the following items:
1) Review with employees when to wash hands.
2) Store foods based on cook temperatures. Ready-to-eat foods over raw foods.
3) Correct your menus to indicate which items are offered undercooked. All items offered undercooked must be disclosed.
Note: Repeat items may be issued civil penalties on future inspections.
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. Dishwasher failed to wash hands after handling soiled dishes and before putting away clean dishes. Other food prep workers failed to wash hands after chaning gloves and tasks.
Correction: ALL food employees shall be washing 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 foodborne illness.
- 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 fish stored over vegetables in prep line cooler.
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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: lettuce/48 at salad prep area.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: smoked salmon, oysters on the half shell (brunch menu), the lunch special
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
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01/10/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Union Street Public House, 121 S. Union St, Alexandria, VA 22314 »