The purpose of this visit is to conduct a routine inspection. Employee Health Policy in place. Shell stock tag records maintained. Letter of parasite destruction maintained on file. Sanitizer observed within acceptable limits. Chemical sanitizing dishmachine measured with acceptable sanitizing limits. Foods in walk in refrigerator properly date-marked. Thank you. EHS emailed you a copy of the "Prevent Cross Contamination" guideline during the end of the inspection today. Thank you for your time. If you have any questions, please feel free to contact the health department at 703-246-2444.
- 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 the two door undercounter cooler (#6) observed raw chicken over raw shrimp and Raw beef over raw salmon.
Correction: The manager rearranged this unit to prevent cross contamination. EHS emailed a copy of the "Prevent Cross Contamination" guide sheet to post for employees responsible for stocking refrigerators with raw animal foods. 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).
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: Bottles of cooking oil, water/vinegar stored along cookline.
Correction: Chef labeled the above containers with the liquid inside the bottles. Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths removed from countertop and taken to wet wiping cloth bucket. Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
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02/01/2016 | Routine | |
The purpose of this visit is to determine the effectiveness of a repair of a two door prep cooler (#1) for desserts. The unit is now 41f and is now 41f and is capable of maintaining potentially hazardous foods at 41f or below.
No violation noted during this evaluation. | 10/07/2015 | Follow-up | |
The purpose of this visit is to conduct a risk factor assessment. Time for inspection was for the inspection only. A detailed report will be delivered to your facility within 48 business hours.
45-4-501.11(A)-Equipment/Good Repair/Operation
Observation: The two door undercounter refrigerator (#1) for desserts has an ambient air temperature of 52f. The unit is not capable of holding potentially hazardous foods.
Corrective action: Empty the unit of potentially hazardous foods during today's visit. Repair/adjust the unit so that it is able to maintain potentially hazardousf foods at or below 4f. do not use the unit to store potentially hazardous foods while it is not operating properly. A follow up will be conducted within 10 days to check on the repair of this unit. Thank you.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Rum mouse 55f, cut honeydew melon 56f, creme brule'59f in the two door undercounter cooler for desserts (#1), which had an ambient inside air of 52F at the time of the inspection.
Correction: Manager directed an employee to empty the unit of potentially hazardous foods and discard any foods held at 4 hours or more inside the unit. Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site) (repeated violation)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: Inside the walk in refrigerator, observed foods such as Beshemel dated 9/23, fricasse dated 9/23, Rice dated 9/24 inside the walk in refrigerator. Today's date is 10/6.
Correction: Manager discarded the above foods. Handout on datemarking provided to manager. Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
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10/06/2015 | Risk Factor | |
The purpose of this visit is to follow-up to ensure that the dishmachine has been repaired. During today's visit the dishmachine dispensed chlorine sanitizer at 10ppm chlorine, which is within an acceptable range. In addition, the manager has updated the consumer advisory on the menu. All that remains to be completed is to:
1. Email a copy of the letter of parasite destruction for the smoked salmon and the True North Salmon.
2. Email a copy of the invoice for the repair of the two door dessert prep cooler
3. Email a copy of the photo Identification Certified Food Manager Card for the manager on duty during the 5/18/2015 inspection.
Thank you. If you have any questions, please call the health department at 703-246-2444.
- 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: smoked salmon, True North salmon
Correction: Within 10 days provide a letter certifying that the salmon is farm raised or frozen for parasite destruction. 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.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F:The two door cooler for desserts (unit #1) 56f-57f.
Correction: Unit emptied of potentially hazardous foods during today's visit. Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. Email the invoice for the repair within 10 days.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Within 10 days, email a copy of the NOVA photo identification card. Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided). Failure to provide a copy of the photo identification card may result in further enforcement action.
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05/19/2015 | Follow-up | |
Today’s inspection was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment. Employee health policy in place. Observed two employees wash hands during today's visit. Handouts and discussion on the following: ORS, Interactive (photo identification NOVA Card)
- Critical: Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates Last Sold or Served (corrected on site)
Observation: The tags for the molluscan shellfish are not being retained for 90 days. The mussels in the walk in refrigerator did, however have the shellstock tag attached. However, the previous 90 days of mussel shellstock tags could not be located.
Correction: Manager was provided with a training on the management of shellstock tags. The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date when the last shellstock from the container is sold or served 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 the last shellstock from a container 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.
- 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: smoked salmon, True North salmon
Correction: Within 10 days provide a letter certifying that the salmon is farm raised or frozen for parasite destruction. 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) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: creme brulee' 56f, inside the two door prep cooler for desserts (unit #1).
Correction: Creme brulee was discarded during today's visit. Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: Chipotle marinade dated 4/28/15
Correction: cream sauce dated 5/10
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
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: Eggs any style, French toast, eggs benedict, eggs florintine, omlette, smoked salmon, Hollendaise sauce on the menu(s). Note
Correction: You have a consumer advisory on steak, hamburgers, True north salmon, and tuna currently. .
- Critical: Discard or Recondition Unsafe or Adulterated Food (corrected on site)
Observation: The following food item(s) is unsafe, adulterated, or not honestly presented and shall be discarded or reconditioned: Creme brulee' observed with mold in the unit #1 (two door dessert cooler)
Correction: Creme brulee was discarded during today's visit. A food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F:The two door cooler for desserts (unit #1) 56f-57f.
Correction: Unit emptied of potentially hazardous foods during today's visit. Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. Email the invoice for the repair within 10 days.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site) (repeated violation)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Manager called for maintenance andImmediately discontinued use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration. The quaternary ammonium sanitizer measured 200ppm.
- 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: utensils being sanitized in the CMA chemical dishmachine which was not dispensing sanitizer.
Correction: All utensils were sanitized in the sanitize basin of the three vat sink as the three vat sink was assembled. The quaternary ammonium in the sanitize basin measured at an acceptable level. All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Certified Food Manager/Certificate Process (repeated violation)
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Within 10 days, email a copy of the NOVA photo identification card. Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided). Failure to provide a copy of the photo identification card may result in further enforcement action.
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05/18/2015 | Routine | |
This was a follow up inspection. Dish washing machine has been repaired. It has a leak but running properly. Chlorine = 50ppm. 1 Dr true cooler ambiet = 41F
No violation noted during this evaluation. | 12/23/2014 | Other | |
Discussed with the manager the occurrence of repeat violations.It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service. It is recommended that the 1 Dr True Cooler be monitored to make sure foods are at 41F or below.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures above 41F in a 1Dr true cooler, using a calibrated food temperature measuring device: Diced chicken, pork, rice & vegetable
Correction: Potentially hazardous foods shall be held cold at a temperature of 41°F or below. All the foods were discarded.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 1 Dr True cooler
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (repeated violation)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine.3 Compartment sink set up. Manager called for repair service.Follow up inspection 12/23/2014
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. 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 closure of the establishment. Savesafe # 8401825, V/U 09/06/2016 came in during inspection.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card will result in further enforcement action.
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12/22/2014 | Routine | |
| No violation noted during this evaluation. | 05/02/2014 | Complaint | |
Today’s inspection was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
Consumer advisory: applies to smoked salmon served during Sunday brunch and cooked to serve steak and hamburger.
Parasite Destruction: applies to smoked salmon
Shellstock: mussels
Dishmachine: CMA EST-4. Chlorine
*Please avoid repeated violations. Please discuss with dish machine maintenance about repeated low chlorine sanitizer level.
**Please complete Employee Health Policy for rest of the kitchen staff
**Please fax and provide by May 16, 2014:
-dish machine maintenance
-additional NOVA CFM certification
-updated parasite destruction letter for smoked salmon
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (repeated violation)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the dishmachine with a concentration of 0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.
- Cutting Boards / Resurface / Discard (repeated violation)
Observation: The cutting board(s) along the cookline are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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05/02/2014 | Routine | |
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands after handling raw hamburger meat and before putting on new gloves.
Correction: ALL food employees shall wash 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 of foodborne illness.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cooked butternut squash (49F), sliced tomato (47F) in prep top at salad prep, sliced tomato (50F), cheese (49F) in prep top at cookline.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. After lunch rush. Closed lid to bring temperature down.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the lunch and dinner menus without proper disclosure: cooked to serve steak and hamburger
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (repeated violation)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the dish machine with a concentration of 0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.
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09/26/2013 | Risk Factor | |
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: deli turkey and parmesan cheese - both discarded.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods.
- 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: raw chicken over raw beef and raw bacon in walk-in cooler.
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).
- Food Storage Containers, Identified with Common Name of Food (repeated violation)
Observation: The following food items that are not easily identified by appearance were observed without a label: sugar, flour bins
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: sliced tomato (48F), Provolone cheese (49F), goat cheese (46F) on prep top at cookline - moved to lower cabinet.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site) (repeated violation)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: cheese sauce in 1dr True upright reach-in cooler - manager discarded.
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the dish machine with a concentration of less than 50 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the cookline are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. 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 closure of the establishment.
- Mops in Air-dry Position (repeated violation)
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
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02/12/2013 | Routine | |
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