- In-Use Utensils, Between-Use Storage
Observation: Food preparation and dispensing utensils are improperly stored [scoop with no handle in the seasoned bread crumbs and the ice cream scoops were in standing water (drain dipper well overnight)].
Correction: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container
- Cooling, Cooked Food (corrected on site)
Observation: Chili and chicken barley soup were not cooled within 2 hours from 57ºC (135ºF) to 21ºC (70ºF)
Correction: and/or within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less
- Cooling Methods, Food containers
Observation: Food containers of chili and chicken barley soup were not arranged to provide maximum heat transfer and/or loosely covered, or uncovered while cooling (found in plastic, covered and deep containers > a foot).
Correction: When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (1) Arranged in equipment to provide maximum heat transfer through the container walls
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Milk products cold holding at the improper temperature of 48 F inside the bar "Summit" two drawer refrigerator and the bar right side counter refrigerator
Correction: these products were discarded and some were relocated to the bar middle counter refrigerator.
- Nonfood-Contact Surfaces/Nonabsorbent (repeated violation)
Observation: The nonfood-contact surface of the bare wood under the bar counter top is not corrosion-resistant, nonabsorbent, and/or smooth.
Correction: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that requires frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Nonfood-contact surfaces of equipment routinely exposed to splash or food debris are required to be constructed of nonabsorbent materials to facilitate cleaning. Equipment that is easily cleaned minimizes the presence of pathogenic organisms, moisture, and debris and deters the attraction of rodents and insects.
- Temperature Measuring Devices
Observation: The bar "Summit" two drawer refrigerator is not equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous food (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. This section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steamtables, insulated food transport containers, and salad bars. A permanent temperature measuring device is required in any unit storing potentially hazardous (time/temperature control for safety) food because of the potential growth of pathogenic microorganisms should the temperature of the unit exceed Code requirements. In order to facilitate routine monitoring of the unit, the device must be clearly visible.
- Equipment/Good Repair and Proper Adjustment
Observation: The bar "Summit" two drawer refrigerator and the bar right counter refrigerator are not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design (not keeping products 41 F and below).
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Mechanical Warewashing Equipment, Hot Water Sanitization Temperature
Observation: The temperature of the fresh hot water sanitizing rinse as it entered the manifold of the mechanical warewashing equipment was more than 194ºF at the bar.
Correction: In a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 90ºC (194ºF), or less than: (1) For a stationary rack, single temperature machine, 74ºC (165ºF)
- Equipment, Food-Contact Surfaces, and Utensils
Observation: The food-contact surfaces of the slicer and bar soda gun nozzles were not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Equipment/Nonfood-Contact Surfaces/Cleaning Frequency
Observation: The nonfood-contact surfaces of the seasoned bread crumbs container, the back kitchen hand washing sink faucet handles and the bar "Summit" refrigerator are not cleaned at a frequency necessary to preclude the accumulation of soil residues.
Correction: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests.
- Light Bulbs, Protective Shielding (repeated violation)
Observation: The light bulbs in the ceiling by the beer walk-in refrigerator are not shielded, coated, or otherwise shatter-resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
- Physical Facilities/Repairing
Observation: The wall upstairs under the electrical panels, the grout in-between the floor tiles by the kitchen dishmachine and a couple of base tiles in the kitchen by the back door and mop sink by the ice machine are not maintained in good repair.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
- Poisonous or Toxic Materials/Common Name/Working Containers (corrected on site)
Observation: A Windex bottle was found at the bar with a white liquid inside.
Correction: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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03/18/2016 | Routine | |
| No violation noted during this evaluation. | 07/31/2015 | Follow-up | |
- Contamination from Hands/Preventing Contamination by Employees
Observation: Food employee contacting exposed RTE food with bare hands (servers with lemons and limes).
Correction: Except when washing fruits and vegetables as specified under 3-302.15 or as specified in paragraph D of this section, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- Time/Temperature Control for Safety Food, Cold Holding
Observation: Milk inside the bar two drawer refrigerator cold holding at the improper temperature of 47 F was relocated to the bar "Glastender" two door refrigerator that was reading 39 F. Milk and half 'n' half's cold holding at the improper temperature of 45 F inside the server's "Continental" two door counter refrigerator
Correction: was adjusted to a colder setting. Chicken salad and cooked pork cold holding at the improper temperatures of 44-46 F inside the "Everest" sandwich prep refrigerator
- Handwashing Cleanser, Availability (corrected on site)
Observation: A supply of hand cleaning liquid, powder, or bar soap is not provided at each handwashing sink (bar).
Correction: Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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07/28/2015 | Risk Factor | |
- Critical: Contamination from Hands/Preventing Contamination by Employees (corrected on site)
Observation: Food employee contacting exposed RTE food with bare hands. Bartender was garnishing drink with lemon with bare hands on lemon. Corected by instruction.
Correction: Except when washing fruits and vegetables as specified under 3-302.15 or as specified in paragraph D of this section, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: The handwashing sink by ice maker is used for purposes other than handwashing. Basin was observed with ice scoop inside.
Correction: A handwashing sink may not be used for purposes other than handwashing. Sinks used for food preparation and warewashing can become sources of contamination if used as handwashing facilities by employees returning from the toilet or from duties which have contaminated their hands.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: Each handwashing sink is not provided with individual, disposable towels
Correction: a continuous towel system that supplies the user with a clean towel
- Poisonous or Toxic Materials/Common Name/Working Containers (corrected on site)
Observation: Working containers used for storing poisonous or toxic materials are not clearly and/or individually identified with the common name of the material.
Correction: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Food Manager Certificate and Responsibility
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
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07/07/2014 | Risk Factor | |
- Thawing (corrected on site)
Observation: Frozen shrimp not properly thawed. Frozen shrimp observed thawing in standing water in prep sink. Corrected.
Correction: Thawing of frozen foods must be accomplished using approved methods.
- Critical: Cooling, Cooked Food (corrected on site)
Observation: Large container of sauteed onions in Continental 2 door reach in, prepared previous day and observed at 48 F, was not cooled from 135 F to 70 F in 2 hours and to 41 F in 6 hours. Discarded.
Correction: Potentially hazardous foods must be cooled from 135 F ot 70 in 2 hours and to 41 F in 6 hours.
- Temperature Measuring Devices
Observation: Several refrigeration units were not equipped with ambient air temperature measuring devices.
Correction: All refrigeration units must be equipped with an ambient air temperature measuring device.
- Equipment/Good Repair and Proper Adjustment
Observation: The chest freezer in the kitchen was in need of defrosting.
The shelving under the side prep table was observed with accumulation of rust.
The back kitchen hand sink was in need of re-sealing to wall.
The caulking at the 3 part sink assembly was observed with accumulation of mold.
The caulking at the employee toilet hand sink was observed in need of re-sealing to wall.
The lid for the toilet at the employee toilet was missing.
Bar drain tubes were missing.
Correction: All equipment must be maintained in a proper condition.
- Critical: Backflow Prevention, Air Gap
Observation: The pre-wash spray hose at the garbage disposal was observed extending into sink basin.
Correction: Air gap must be maintained of at least twice the diameter of the fixture and the flood rim of sink.
- Plumbing System/Maintained in Good Repair
Observation: Water leak observed at handles at mop sink next to beer walk in.
Correction: Plumbing fixtures must be maintained in good repair.
- Handwashing Signage (corrected on site)
Observation: No hand wash signage available at hand sink adjacent to ware washing machine. VDH signage provided.
Correction: All hand sinks must have a sign reminding employees to wash hands.
- Intensity/Lighting
Observation: Light was burned out in Continental 2 door uprt in back kitchen.
Correction: Maintain 10 foot candles in refrigeration equipment.
- Intensity/Lighting
Observation: Lights were burned out in ceiling in kitchen.
Correction: Maintain 50 ft candles in food prep areas.
- Drying Mops
Observation: After use, the mop is not placed in a position that allows it to air dry.
Correction: After use, mop must be placed in a position that allows it to air dry.
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03/11/2014 | Routine | |
Scoop handle was stored in the drinking ice.
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Chick peas sauce at 47 F, discarded. Diced tomatoes at 50 F, discarded.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: The bar handwashing sink is not provided with individual, disposable towels
Correction: a continuous towel system that supplies the user with a clean towel
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11/18/2013 | Risk Factor | |
1. Make sure to cool cut/sliced tomatoes from ambient temperature to 41F or below within 4 hours.
2. Wash hands frequently.
3. Check the walk-in refrigerator for proper cooling/cold holding.
4. Do not over-fill food containers.
5. Live roaches observed under warewashing machine.
- Critical: Hands and Arms/When to Wash (repeated violation)
Observation: A food employee did not clean their hands and/or exposed portions of their arms before engaging in food preparation and/or working with clean equipment or after other activities that contaminate the hands.
Correction: Food employees shall clean their hands and exposed portions of their arms as specified under section 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms
- Critical: Potentially Hazardous Food, Hot Holding (corrected on site) (repeated violation)
Observation: Grilled chicken breasts hot holding at the improper temperature of 112-128F.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 57ºC (135ºF) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54ºC (130ºF) or above. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Critical: Potentially Hazardous Food, Cold Holding
Observation: Cheese (45F), Butter (44)
Correction: Chicken (53F) in "Continental" 2-door refrigerator, Camote (49F), Ham (50F) in walk-in refrigerator were observed at improper cold holding temperature.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: The handwashing station at the sever station is being used as a dump station.
Correction: The handwashing facility identified above is to be used for washing hands only.
- Hand Drying Provision
Observation: Bar handwashing sink is not provided with individual, disposable towels
Correction: a continuous towel system that supplies the user with a clean towel
- Critical: Food Manager Certificate and Responsibility
Observation: The food establishment is not under the immediate control of a certified food manager.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager
- Critical: Food Manager Certificate and Responsibility
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
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07/18/2013 | Risk Factor | |
"Keep It Clean" DES poster provided to Daniel.
- Critical: Hands and Arms/When to Wash (corrected on site)
Observation: A food employee failed to wash his or her hands before donning gloves for working with food.
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 (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
- Critical: Eating, Drinking, or Using Tobacco/Food Contamination Prevention (corrected on site)
Observation: An open beverage container and/or a closed beverage container not handled to prevent contamination of a food employee's hands, the container, exposed food, and/or clean equipment was observed.
Correction: A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands
- Food Storage Containers, Identified with Common Name of Food
Observation: Containers of bulk sugar, etc., are not identified with the common name of the food.
Correction: Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient, when the consumer has specifically requested that it not be used, may result in severe medical consequences. The mistaken use of food from unlabeled containers could result in chemical poisoning.
- Wiping Cloths, Use Limitation
Observation: Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses are not stored off the floor and/or in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.
Correction: Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.
- Critical: Potentially Hazardous Food, Hot Holding (corrected on site)
Observation: Tray of bread pudding, stored on top of ounter top oven, hot holding at the improper temperature of 92oF. Placed in refrigeration unit.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 57ºC (135ºF) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54ºC (130ºF) or above. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Critical: Food-Contact Surfaces/Cleanability
Observation: The food-contact surface of the cutting board for the far prep top unit on cook line is not smooth, free of breaks, open seams, cracks, chips, inclusions, pits, similar imperfections, finished to have smooth welds and joints, and/or accessible for cleaning and inspection by an approved method.
Correction: Multiuse food-contact surfaces shall be: (1) Smooth
- Equipment/Fixed, Spacing or Sealing
Observation: The three part sink assembly was not sealed to the wall.
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: (1) Sealed
- Equipment/Good Repair and Proper Adjustment
Observation: The chest freezer was in need of defrosting.
The lid for the toilet in the employee restroom was missing.
The hand sink counter at the back dining area men's restroom was in disrepair.
The drain tube for the far bar soda gun holster was missing.
The upstairs store room refrigeration units were missing grill covers.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean
Observation: The nonfood-contact surface of the interior of the Continental 2 door uprt freezer is not kept free of an accumulation of dust, dirt, food residue, and/or other debris.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
- Plumbing System/Maintained in Good Repair
Observation: A leak was observed under the garbage disposal.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Outer Openings, Protected
Observation: The outer openings of the food establishment are not protected against the entry of insects and rodents. Self closing device was missing on the back door by the 3 part sink.
Correction: Outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Physical Facilities/Repairing
Observation: The ceiling tiles above the panini press was observed in disrepair.
A small vertical section of wall at the mop sink was missing cleanable covering.
A small hole was observed in the wall in the hallway leading to back dining area restrooms.
Wall damage was observed behind the bar reach in unit, covered with sticky traps.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
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03/05/2013 | Routine | |
- Critical: Hands and Arms/When to Wash (corrected on site)
Observation: A food employee failed to wash his or her hands after wiping gloves on soiled cloth.
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 (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
- Cooling Methods
Observation: Improper cooling methods were observed for the turkey and sliced tomatoes. Refrigerated fully-cooked turkey from Sysco, "Block & Barrel", that is browned on-site was found being plastic wrapped and at 83oF in the kitchen prior to placing in the walk-in refrigerator [The facility was instructed to ensure cooling from 135oF to 70oF within 2 hours and within a toal of 6 hours from 135oF to 41oF or less
Correction: I recommended slicing the turkey in half, into smaller/thinner portions, and leaving on the sheet pan, placing it into the walk-in refrigerator uncovered until it cooled to 41oF before wrapping with plastic]. Tomatoes received from Big Valley Produce that were sliced 9-10 a.m. this morning were found in the top portion of the sandwich prep refrigerator at 44oF [The facility was instructed to ensure that once tomatoes are sliced they must be properly cooled to 41oF or less within 4 hours and in the top portion of the prep refrigerator is not recommended.]
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02/27/2013 | Complaint | |
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