The purpose of this visit was to verify proper working order of the bar dish machine and flat top cooler.
During today's visit, bar dish machine was observed at 200 PPM. Additionally, the beverage cooler was observed with an ambient temperature of 38F. All pending violations have been corrected.
Thank you for your time today. If you have any questions, please call (703) 246-2444.
No violation noted during this evaluation. | 11/20/2015 | Follow-up | |
The purpose of this visit was to conduct a risk factor assessment.
4-501.11(A) Flat top beverage cooler was observed holding an ambient temperature of 50F. Potentially hazardous foods in this unit were discarded.
A follow-up will be conducted to verify proper working order of the bar dish machine. Ensure it is sanitizing between 50-200 PPM chlorine sanitizer. The beverage cooler will also be assessed to verify it is capable of maintaining foods at 41F or below.
Thank you for your time today. If you have any questions, please call (703) 246-2444.
- 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: Half and half, butter in Beverage cooler at 48F, and 55F
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. DISCARDED.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: Dishes in dish machine were not observed to go through the sanitize cycle due to improper operation of the dish machine.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. DISHMACHINE WAS RESET AND DISHES WERE SANITIZED.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time
Observation: Bar dish machine observed at 0 PPM chlorine.
Correction: Immediately discontinue use of the dishmachine. Repair the dischmachine so that food contact surfaces are exposed to sanitizer for the required amount of time per the data plate. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and sanitize food contact surfaces.
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11/19/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Manager provided statements for undercooked fish during today's inspection. Thank you for your time today. If you have any questions, please call (703) 246-2444.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed properly date marked: containers of onion soup.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. EMPLOYEE PROVIDED DATE LABELS.
- Storage of Clean Equipment, Utensils & Linens to Protect from Contamination
Observation: Observed that clean metal trays were stored adjacent to a hand sink with no splash guard that exposed the items to contamination. Suggested installing splash guard at hand sink or finding a new location for clean tray storage.
Correction: Store clean equipment, utensils, and linens in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor.
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04/20/2015 | Routine | |
The purpose of today's visit is to conduct a routine inspection.
Please fax for email following items to my attention within 10 days:
1) Parasite destruction letter for salmon and cod. (sample provided by email)
2) Updated menu with correct consumer advisory, footnote (sample provided by email).
3) Invoice for fixing the dish machine at the bar.
Facility Data:
Dishmachine: Hobart AM-14 (kitchen) and Ecolab Omega 5E (@bar)
Hood: Every 4 months and filters every week.
Pest Control: Every month.
REMINDER:
**Do NOT allow food items to sit out at room temperature during busy times because it is convenient. Potentially hazardous food items must be held HOT at or above 135F or COLD at or below 41F.
**Pre-chill potentially hazardous foods like melons, tomatoes, etc to 41F or below before putting it on ice for buffet. Do not overfill containers.
- Fish Served Raw RTE / Records Creation & Retention of Freezing For Parasite Destruction
Observation: No records of freezing for parasite destruction are maintained for the following raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form: Cod and salmon.
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records for the frozen fish at the food establishment for 90 calendar days beyond the time of service or sale to a consumer. If the fish are frozen by a supplier, a letter the fish supplier stipulating that the fish is frozen as required shall be provided. Note: Obtain a letter from the supplier for cod and salmon within 10 days.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: sliced tomatoes 50F, mozzarella cheese 50F, butter 50F--cold well on ice.
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. Note: Put all items in the refrigerator. Discussed importance of prechilling the potentially hazardous foods before putting on ice.
- Critical: 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: all items have asterisk but the footnote is missing.
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
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution. Observed chlorine at 0 ppm when tested the dishmachine at the bar.
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. Note: Do not use the dishmachine in the kitchen. Fax and invoice withiin 10 days for fixing the machine.
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02/26/2014 | Routine | |
The purpose of today's visit is to conduct a routine inspection.
Water heater: Boiler room
Dish machine: Hobart AM-14
Note to Manager: Please fax the service report that the Hobart AM-14 is able sanitize at the proper temperature to the Fairfax County Health Department. Fax # 703-385-9568
- Mechanical Warewashing Equipment, Hot Water Sanitize, Final Rinse Temp
Observation: The water temperature in the manifold servicing the high temperature warewashing machine was below the minimum allowable level of 180ºF.
Correction: In a mechanical operation the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194°For less than 165°F for a stationary rack, single temperature machine or for all other machines, 180°F.
- Cutting Boards / Resurface / Discard (repeated violation)
Observation: The cutting board along the cook-line 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: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (corrected on site)
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces.--Sanitizer compartment sink was setup.
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07/19/2013 | Routine | |
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