Facility noted clean / attention to detail noted.
All food handlers were wearing gloves or using tongs with ready to eat foods upon start of inspection.
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Equipment and Utensils - Multiuse, Characteristics
Observation: The food contact surface of the plastic tub used to marinate chicken is not durable, nonabsorbent, easily cleanable, resistant to pitting.
Correction: Repair or replace the plastic tub to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the kitchen.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Interior of walkin cooler and fan guard noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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08/12/2015 | Routine | |
Much improved.
Both 450-bare hand contact with ready to eat foods and 3340-burn spray stored with food are REPEAT observations on 5/11/15 and both were corrected during inspection.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Toxics - Separation of Toxics (corrected on site)
Observation: Containers of buirn spray are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of burn spray must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
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05/11/2015 | Follow-up | |
LEX 825480
Report received by Public Health nurse of illness after eating 4/27/15 at V Restaurant.
Preparation methods for meals consumed were reviewed with Chef Santos. Grilled chicken cobb salad w/ blue cheese dressing
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands, (burger buns).
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Eggs - Pasteurized - Substitute for Raw Shell Eggs for Certain Recipes and Populations* (corrected on site)
Observation: Raw or under cooked eggs used in the preparation of foods such as Caesar salad, hollandaise or Béarnaise sauce, mayonnaise, eggnog, ice cream, and egg-fortified beverages.
Correction: Substitute pasteurized eggs or egg products for raw shell eggs in the preparation foods that are not cooked to the required cook temperature for the minimum required amount of time. Facility indicated switching to liquid pasteurized egg.
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05/11/2015 | Complaint | |
menu updated for file.
Email health dept when all items are corrected.
- Critical: Demonstration of Knowledge*
Observation: The person in charge is not trained in food safety and is not taking Active managerial control in observing or correcting food safety violations.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Employee Health* (corrected on site)
Observation: Person-In-Charge is not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage. COPY OF HEALTH POLICY WAS PROVIDED AND EXPLAINED. IMPLEMENT POLICY (NOTE: THIS WAS POSTED IN FACILITY BUT PIC DID NOT IDENTIFY).
- Critical: Hands - When to Wash* (corrected on site)
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 which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Hands - Preventing Contamination from Hands* (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working containers of cleaners are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Containers of 1st aid products (burn spray) are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of 1st aid products must be located in an area that is not above food, equipment, utensils, linens or single service items.
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04/13/2015 | Risk Factor | |
| No violation noted during this evaluation. | 11/03/2014 | Follow-up | |
menu reviewed-cons advisory on menu, update as discussed.
- Critical: Cooling* (corrected on site)
Observation: Chicken wings and cajun sauce noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Items in RIGHT prep cooler are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. (PIC indicates repair scheduled)
- Critical: Handwashing Lavatory*
Observation: The handsink in the 3 basin sink area in not working.
Correction: Repair this sink to proper operation.
- Handwashing Cleanser - Availability
Observation: Soap and papertowels are not provided at the hand washing lavatory in the bar.
Correction: Hand soap and paper towels must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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10/15/2014 | Risk Factor | |
- Critical: Hands - When to Wash* (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 which may have contaminated his/her hands. (after cracking raw shell egg and before handling bun. buns were discarded)
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: The food handler is drinking from an uncovered container in the food preparation area. (cook at cook line)
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. (buns)
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
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06/27/2014 | Risk Factor | |
replace lights in walkin cooler and dry food storage
PIC identified reportable conditions on health policy-good
observed lunch rush- good separation of duties
smoking outside area only
discussed use of sanitizer bucket for wiping cloths at line and for espresso machine at wait station
- Critical: Hands - When to Wash* (corrected on site)
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 which may have contaminated his/her hands. (cook returned to food prep after eating and without washing hands)
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The cook is drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
(observed multiple times durring lunch service-discussed specifics and solutions with PIC)
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the rear handsink.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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02/25/2014 | Risk Factor | |
hot water is variable through out sinks. Please continue to address (observed 110-81F in 3 sec at handsink).
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Items on bottom shelf of salad prep cooler (right cooler in corner) is cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Items relocated during inspection.
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10/15/2013 | Routine | |
2nd HWH installed. Employee toilet room handsink & adjacent handsink observed >100F
Adjust final rise pressure to 5-30 psi-both bar dishwashers.
No violation noted during this evaluation. | 04/29/2013 | Follow-up | |
Reminder-do not thaw tuna is sealed vacuum pack. Cut package.
2nd hot water heater is to be installed to meet demand.
Mussel tags on file in walkin cooler (also DATE when last items used)
Reminder-update date labels properly
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. CORRECTED TWICE)
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Items in walkin cooler are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. ADJUSTED DURING INSPECTION
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Bar dishwasher is not sanitizing.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Utilize main kitchen dishwasher until repaired.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the bar handsink
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the bar handsink
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Medicines are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Medicines must be located in an area that is not above food, equipment, utensils, linens or single service items.
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04/02/2013 | Routine | |
Restaurant representatives - add corrected or new information about V Restaurant & Brewery The, 44630 Waxpool Rd, Ashburn, VA 20147 »