- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his hands after handling soiled utensils.
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 with executive chef when to properly wash hands.
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08/24/2015 | Risk Factor | |
The visit was made to conduct a follow-up inspection on the walk-in and prep line cooler that were not operating properly on 7/14. They have been serviced and are maintaining food temperatures at 41F and below.
(Note- walk-ion coolers defrost time was adjusted to have the long defrost cycle during closing hours).
No violation noted during this evaluation. | 07/15/2015 | Follow-up | |
This visit was made to conduct a risk factor assessment. Please note the following items:
1) Review hand washing with employees to ensure they know when they should be washing their hands. Dishwashers should be washing their hands after handling soiled items and before putting away clean items.
2) Ensure all handsinks used by employees are provided with handwashing signage, soap and paper towels at all times.
3) Time/temperature control for safety foods must be held cold at 41F or below. Time/temperature control for safety foods that have been temperature abused for over 2 hours must be discarded. Ice was added to foods to maintain temperatures until the Walk-in and middle prep unit (across from fryer) are serviced.
4) Please call for a follow-up inspection when your walk-in and prep unit are serviced and maintaining proper temperatures of 41F and below.
5) Please maintain a copy of your parasite letter on-site (emailed during inspection).
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands after handling soiled utensils and before handling clean utensils. (employee was wearing gloves to load dirty dishes into rack, then using the same gloves put away clean dishes).
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. (Discussed with FPM proper handwashing).
- 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: in walk-in cooler raw chicken was stored above raw fish and raw beef, and in the 2 door reach-in refrigerator upstairs there was raw chicken above raw calamari).
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). (Discussed with FPM and had it moved).
- 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: herbed goat cheese/50, cooked onions/50F, cooked wings/44F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (ice added to product).
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink. (upstairs bar sink and upstairs prep kitchen).
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. (missing at bar sink, and upstairs prep kitchen).
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
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07/14/2015 | Risk Factor | |
This visit was made to conduct a risk factor assessment. Observed food employees washing their hands through out the assessment. Thank you!
Note: Cookline refrigeration/cold holding with ice has been replaced with all new refrigeration equipment containing flip tops for the mechanical storage of Time/Temperature Control for Safety (TCS) foods. This food establishment has had a history of improper cold holding with the use of ice on the cookline. Thank you for your intervention in correcting this continuous risk factor observation.
No violation noted during this evaluation. | 02/12/2015 | Risk Factor | |
This visit was made to conduct a complaint investigation. Currently Partner/Owner has a crew removing ceiling tiles in main floor to determine the source of leak. Hygienist has been called to assess whether there is mold growth and a cleaning crew will be arriving in the morning to clean food and non-food contact surfaces. Owner has closed main floor dining room down during repairs, currently upstairs and patio dining rooms are open and operating. Owner is aware and willing to voluntarily close if there is a sewage backup. A follow-up evaluation will be conducted on Wednesday, October 22, 2014 to verify cleaning and repairs, please retain invoices for verification.
No violation noted during this evaluation. | 10/21/2014 | Complaint | |
This visit was made to conduct a risk factor assessment. The following items require attention:
1. The new menu discloses the fresh daily catch as a food item that is served raw or undercooked. As per executive chef the daily catch is fully cooked. Please remove disclosure on menu or if a daily catch is prepared undercooked, obtain a parasite destruction letter from your food distributor.
2. The 4-drawer undercounter refrigerator is currently operating at 53
°
F and must maintain 41
°
F or less. Do not store foods in this unit until properly cold holding. Executive Chef intends to check unit again in 2 hours to verify maintenance. The doors of the unit were not closed during the time of the evaluation and may have impaired the cold holding temperatures.
--Repeat observations are subject to civil penalties.
Note: This food establishment has replaced the kitchen flooring since the previous food safety evaluation. Additionally, the food establishment has purchased 3 new prep refrigerators to replace existing undercounter refrigerators at the cookline. Thank you for making these food safety changes/improvements.
Note: If this food establishment decides to make physical changes to the kitchen a plan review will be required by Alexandria Health Department and other agencies. The following items must be included when submitting a plan review: updated menu, floor plan of proposed changes to include the location of all equipment (sinks, refrigeration, etc.), equipment list to include make and model number of all equipment, finished materials list (floors, walls, ceilings, counter tops), and a list of all light fixture to be used.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier (corrected on site)
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. Corrected during the inspection. Food distributor emailed a copy of the letter to Executive Chef. Keep a copy of this letter on file for future verification.
- 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: cooked chicken wings were 67°F, raw hamburger patties were 54°F, raw steak kabobs were 49°F, and raw chicken was 52°F for approximately 1 hour in the 4 drawer refrigerator under grill. Doors appear not to fully close indicating inadequate maintenance.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Food items were removed from the unit and the executive chef is going to re-check temperature in two hours. If refrigerator is not properly cold holding repairs will be conducted. Make sure not to store Time/Temperature Control for Safety (TCS) foods in this unit until properly cold holding at 41°F or less.
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10/02/2014 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation.
Note: Certified Food Manager Guidance handout provided.
Note: This food establishment would like to start using Time rather than Temperature as a control measure for Time/Temperature Control for Safety (TCS) foods cold holding under ice at the cookline. Time as a Public Health Control form completed with Executive Chef, see file. The following conditions shall be met when using Time as a Public Health Control:
1. TCS foods shall have an initial temperature of 41 degrees F or less
2. TCS foods shall 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. TCS foods shall 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
- 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. Corrected by having the CFM arrive during the evaluation.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating, smoking, or drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection. Food employee eating family meal in the upstairs prep room where roasted veal bones were stored unprotected in the Vulcan cooking equipment.
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 or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated. Corrected by discussing proper locations for employee meals.
- Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Tags missing from the molluscan shellfish containers at cookline.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. Corrected by locating tags and placing with shellstock.
- 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 for multiple tags.
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 with chef the need to make sure/educate all employees on how to properly maintain shellstock tags.
- Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the on-line menu indicates there is no consumer advisory for any of the food items prepared raw or undercooked.
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.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections for the upstairs bar floor drain piping is leaking. Rusted ceiling tiles in the basement indicate water damage is occurring between floors. It appears the floor drain for the mechanical dishmachine is overflowing causing water to damage floor structure between levels.
Correction: A plumbing system shall be maintained in good repair.
- Floor / Wall / Ceiling / Cleanability
Observation: Ceiling tiles in the main floor bar are rusted.
Correction: Replace damaged ceiling tiles to provide a smooth, durable, and easily cleanable surface.
- Floor / Wall / Ceiling / Cleanability
Observation: Kitchen floor sealant is worn down to expose cement.
Correction: Floors in food preparation areas shall be sealed to provide a smooth, non-absorbant and easily cleanable surface.
- Outer Openings, Protected (Screen Requirements)
Observation: Both exterior doors in the dining room are kept open for ventilation, but neither openings are protected against the entry of insects or rodents.
Correction: If an exterior door is kept open for ventilation, the opening shall be protected by a mesh screen (16 mesh to 1 inch) to prevent the entry of insects and rodents.
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06/25/2014 | Routine | |
This visit was made to conduct a risk factor assessment. The following items require attention:
1. This food facility does not have an approved HACCP plan for the process of reduced oxygen packaging (ROP). Discontinue use of machine until a plan has been submitted and approved.
2. Except for fish that is frozen before, during, and after packaging, a food establishment may not package fish using a reduced oxygen packaging method. No packaging of frozen fish shall be conducted using the process of ROP until a HACCP plan has been submitted and approved.
3. There shall be no bare hand contact with any ready-to-eat foods.
--Repeat violations 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 herbs and placing into blender.
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 with General Manager proper methods (gloves, utensils, deli paper) to reduce bare hand contact with ready-to-eat foods.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food items were measured at improper temperatures: salsa was 44˚F, peeled hard boiled eggs were 45˚F, cooked potatoes were 44˚, soft cheese was 44˚F cold holding on ice at the cook line. Products were stored in containers inside another container stored on top of ice.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. When using ice to cold hold Time Temperature Control (TCS) for safety foods the level of the ice must be equal to the level of the food. Storing food on top of ice is not a sufficient way to maintain 41˚F or below. Discussed with General Manager and sous chef the option and requirements for using Time as a Public Health Control. GM and sous chef would like to discuss option with head chef before committing to change. If this facility decides to implement Time rather than Temperature as a control measure you must first contact Rebecca at 703.746.4972 to complete necessary forms. If this food facility decides to continue with the use of temperature as a control measures a change in method must be done to maintain the internal temperature of the product at 41˚F or below. General Manager will discard any remaining items at the end of the day that have been temperature abused.
- ROP / Criteria for HACCP Plan (corrected on site)
Observation: The establishment does not have an approved HACCP plan for the food that is packaged using the Reduced Oxygen Packaging (ROP) process. Observed product packaged with the use of ROP in the freezer (beef and seafood). As per general manager and sous chef these items are packaged on site with the use of a cryovac machine in the kitchen.
Correction: A food establishment that packages potentially hazardous foods (time/temperature control for safe food) using a Reduced Oxygen Packaging method shall have a HACCP plan that contains the information specified under 8-201.14(D) and that: 1) identifies the food to be packaged, 2) requires that the packaged food shall be maintained at 41°F or less, has a water activity of 0.91 or less, a pH of 4.6 or less, is a meat or poultry product that is cured at a food processing plant, is received in an intact package, or is a food with a high level of competing organisms, 3) describes how the package shall be prominently and conspicuosly labeled on the principal display panel in bold type on a contrasting background with instructions to maintain the food at 41°F or below and discard the food if within 14 calendar days of its packaging, 40 limits the refrigerated shelf life to no more than 14 calendar days from packaging to consumption or the origjnal manufacturer's "sell by" or "use by" date whichever occurs first, 5) includes operational procedures that prohibit contacting food with bare hands, identifies a designated work area and the method by which physical barriers or methods of separation minimizes cross contamination, access to the processing equipment is limited to responsible trained personnel, and cleaning and sanitizing procedures for equipment/utensils is monitored, and 6) describes the training program that ensures that the individual responsible for the ROP operation understands the concepts required for a safe operation, understands the equipment and facilites, and procedures specified in this section. Discontinue the use of the cryovac machine until this facility has an approved HACCP plan.
- Critical: ROP of Fish / Fish Must Remain Frozen (corrected on site)
Observation: The following fresh, not frozen, fish are packaged using the Reduced Oxygen Packaging (ROP) method: salmon. As per sous chef, fish is packaged fresh and then frozen.
Correction: A food establishment may not package fresh fish (raw, unfrozen) using a ROP method. Discontinue the use of the cryovac machine to package fish until a HACCP plan has been submitted and approved. Once a HACCP plan has been approved the packaging of fresh fish is prohibited.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at the bar handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. Corrected by providing hand soap for sink.
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03/12/2014 | Risk Factor | |
This visit was made to conduct a risk factor assessment. Certified Food Manager (CFM) and chef were very helpful. The following items require attention:
1. Expectation is for all food employees to know reportable symptoms and big 5 illnesses. Employee Health Poster provided.
2. Make sure to mark the date on which the last shellstock from the container is sold or served on the tag or label.
3. Potentially Hazardous Foods (PHFs) shall be either held hot at 13
5
°
F or above or cold at 41
°
F or below. When using ice to hold foods cold make sure the entire container is submerged in ice and that the level of ice is equal to the level of the food in the container in order to maintain 41
°
F or below.
4. Ceiling tiles for damaged ceiling at basement bar arrived today and as per CFM/general manager they will be installed within a week (as per complaint dated 10/21/13.
Repeat violations are subject to civil penalties.
- Critical: Employee Health Policy Requirements (corrected on site) (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: chef did not know reportable symptoms or big 5 illnesses.
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)
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold (corrected on site) (repeated violation)
Observation: The date on which the last shellstock from the container is sold or served was not recorded on the tag or label.
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 with chef requirements for maintaining identification/recording the date shellstock is sold or served.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: chicken gravy was 119 and crab dip was 117 in the steamer across from turbo ovens.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above. Corrected by discarding the chicken gravy and crab dip. Chef has a new steam table to replace existing steam table.
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12/04/2013 | Risk Factor Assessment | |
This visit was made to conduct a complaint inspection.
As per Person-in-charge (PIC), the floor drain located in upstairs bar overflowed causing water to drain and rust ceiling tiles in basement bar. PIC is actively working towards repairs of physical facilities. Rusted ceiling tile replacements are on order and a floor drain alert has been installed at the upstairs bar floor sink to prevent any future damage.
Observed ceiling tiles damaged from rust. At time of the inspection no mold growth visible on ceiling tiles.
No violation noted during this evaluation. | 10/21/2013 | Complaint | |
This visit was made to conduct a risk assessment. Please note the following items:
1) Obtain your Northern Virginia Certified Food Managers Card from ORS and fax a copy to me at 703.746.4919.
2) Ensure all staff know about the employee health policy (5 symptoms they must report and the "Big 5" illnesses).
3) Obtain a copy of the parasite destruction letter from your supplier for any fish that you offer undercooked.
4) Ensure items that are being cold held outside of the refrigeration unit are in containers that are submerged in ice (not just ice touching the bottom), so that they stay below 41F.
Note: Repeat violations may be issued civil penalties of $50-$100 on future inspections.
- 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. (New manager has taken a food safety course but does not have No. VA CFM card yet).
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Critical: Employee Health Policy Requirements (corrected on site) (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: PIC was unable to name all 5 of the symtoms and the 5 illnesses.
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)
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands after handling soiled utensils and before handling clean utensils.
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.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (Employee beverage was stored on prep table without a lid and straw).
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold (repeated violation)
Observation: The date on which the last shellstock from the container is sold or served was not recorded on the tag or label.
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
- 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: 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: sliced chicken/68
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (item discarded).
- 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(s) that may be served raw and/or undercooked: salmon, burgers.
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. (menus are being reprinted within next two weeks).
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station across from the cook line downstairs is being used for purposes other than washing hands. (employee observed rinsing out metal salad mixing bowl).
Correction: A handwashing sink may not be used for purposes other than hand washing.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
|
08/20/2013 | Risk Factor Assessment | |
This visit was made to conduct a risk assessment. Please note the following items:
1) Review employee health policy and ensure your entire staff is aware of it and knows what they need to report to management.
2) Store foods based on cook temperatures. No raw foods stored above ready to eat foods.
3) Shell stock tags must be date marked on the day you sale/serve the last of the shell stock and then kept in chronological order for 90 days.
4) Provide disclosure and reminder statements for any items that you will offer undercooked or raw.
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: new management was not aware of the requirements and could not name the "Big 5" or all 5 symptoms.
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)
- 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.
- Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates of Harvest
Observation: The tags for the molluscan shellfish are not being retained for 90 days.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the dates of harvest using one of the following methods: 1) an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served, 2) preserving source identification by using a record keeping system, and 3) ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw meat stored above spinach and artichoke dip in WIC.
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.
- 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(s) that may be served raw and/or undercooked: burgers and salmon.
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.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink. (Missing at upstairs bar).
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
|
05/03/2013 | Risk Factor Assessment | |
- Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Shellstock tags not kept with mussells in prep cooler.
Correction: Tags must be kept with shellstock until bag empty.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw shell eggs stored over vegetables on speed rack.
Correction: Store foods based on cook temperature.
- Consumer Advisory, Disclosure Provided
Observation: Disclosure not provide don item offered undercooked on noteworthy menu and brunch menu (oysters, burger and side eggs).
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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01/04/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Virtue Feed And Grain, 106 S. Union St, Alexandria, VA 22314 »