A written procedure for time as a public health control will be emailed/mailed.
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Improper cold holding of butter on the cooking line and serving station. Time as a public health control will be used for the butter (4 hours and discard).
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, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if 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.
|
12/18/2015 | Risk Factor | |
Prime the warewashing machine every day and test the sanitizer.
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/4 Hours (corrected on site)
Observation: The slicer is not cleaned throughout the day at least every 4 hours. Corrected by instruction.
Correction: If used with time/temperature control for safety food, equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: All handwashing sinks located in the kitchen are not maintained so that they are accessible at all times for employee use. Containers and equipment was observed in the sink basins.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
|
08/27/2015 | Risk Factor | |
A technician was called to service the bar warewashing machine.
Allow chicken salad and other ambient TCS foods to cool uncovered in the walk in cooler to 41 F or less before covering.
- Wiping Cloths, Use Limitation (corrected on site)
Observation: The wiping cloths on the cookline were not stored in sanitizer between use.
Correction: Cloths in-use for wiping counters and other equipment surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under section 4-501.114
- Cooling Methods, Food containers (corrected on site)
Observation: The chicken salad was observed in a large container tighly covered and may not cool properly.
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
- Equipment, Food-Contact Surfaces, and Utensils (corrected on site)
Observation: The slicer was not clean to sight or 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/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site)
Observation: 1. An employee was observed washing and rinsing their knives only. 2. The bar warewashing machine is not dispensing sanitizer.
Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
- Controlling Pests (repeated violation)
Observation: Fruit files were observed at the bar and in the kitchen.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
- Sanitizers, Criteria/Chemicals for Food Contact Surfaces (corrected on site)
Observation: The sanitizer in the 3 compartment sink was observed at 400 PPM++.
Correction: Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions). Chemical sanitizers are included with poisonous or toxic materials because they may be toxic if not used in accordance with requirements listed in the Code of Federal Regulations (CFR). Large concentrations of sanitizer in excess of the CFR requirements can be harmful because residues of the materials remain. The CFR reference that is provided lists concentrations of sanitizers that are considered safe.
|
04/16/2015 | Routine | |
Remove the asterisk from the fully cooked mussels on the lunch menu.
- Critical: Contamination from Hands/Preventing Contamination by Employees (corrected on site)
Observation: Food employee contacting exposed RTE food(garnish) with bare hands.
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.
- Equipment, Food-Contact Surfaces, and Utensils (corrected on site)
Observation: The food-contact surface of the slicer is 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 Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency (corrected on site)
Observation: Surfaces of the ice maker ice shoot and a few soda guns are not clean.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
|
12/01/2014 | Risk Factor | |
1. Post license conspicuously to the public.
2. Eliminate fruit fly harborage.
3. Repair the garbage disposal back flow prevention device.
- Shellstock, Maintaining Identification
Observation: The date when the last shellstock from the container was sold or served is 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.
- Critical: Time/Temperature Control for Safety Food, Hot Holding (corrected on site)
Observation: Butter hot holding at the improper temperature of 92 F by the grill
Correction: was placed on the grill.
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Garlic in oil on the cook's counter across from the stove cold holding at the improper temperature of 70 F
Correction: was discarded. Foods (hummus, goat & blue cheeses and potatoes in the salad prep refrigerator were cold holding at the improper temperatures of 47-48 F. They were relocated into the walk-in refrigerator. Top bags of pasta in the cook's four door prep refrigerator were cold holding at the improper temperatures of 48 F
- Equipment, Food-Contact Surfaces, and Utensils
Observation: The white and red cutting boards are 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.
- Critical: Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site)
Observation: Utensils and food-contact surfaces of equipment were not sanitized after cleaning in the kitchen dish machine not ejecting 50-200 ppm of chlorine. The facility was instructed to use their three compartment sink to sanitize utensils and food-contact surfaces until the machine is repaired.
Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
|
09/10/2014 | Risk Factor | |
Asterisk needs to be added on eggs benedict on brunch menu.
- 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
- In-Use Utensils, Between-Use Storage (corrected on site) (repeated violation)
Observation: Food preparation and dispensing utensils are improperly stored. Ice cream scoops were stored in container of room temperature standing water.
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
- Contamination/Miscellaneous Sources of (corrected on site)
Observation: Carton of juice product was observed being run through ware washing machine behind bar as a method of thawing product. Discarded.
Correction: Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
- Cooling Methods
Observation: Methods used for cooling tightly wrapped portions of cooked ribs on speed rack in walk in can not be accomplished with the time and temperature criteria.
Correction: Cooling shall be accomplished in accordance with the time and temperature criteria specified under section 3-501.14 by using one or more of the following methods based on the type of food being cooled: (1) Placing food in shallow pans
- Temperature Measuring Devices, Food/Accuracy
Observation: The Fahrenheit food temperature measuring device that was located inside salad prep unit is not accurate.
Correction: Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/- 2ºF in the intended range of use. The small margin of error specified for thermometer accuracy is due to the lack of a large safety margin in the temperature requirements themselves. The accuracy specified for a particular food temperature measuring device is applicable to its entire range of use, that is, from refrigeration through cooking temperatures if the device is intended for such use.
- Sanitizing Solutions, Testing Devices
Observation: A test kit or other device that accurately measures the concentration of the quaternary ammonia sanitizing solution is not provided.
Correction: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Testing devices to measure the concentration of sanitizing solutions are required for 2 reasons: 1. The use of chemical sanitizers requires minimum concentrations of the sanitizer during the final rinse step to ensure sanitization
- Hand Drying Provision (corrected on site)
Observation: Each handwashing sink is not provided with individual, disposable towels
Correction: a continuous towel system that supplies the user with a clean towel
|
04/23/2014 | Routine | |
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post no-smoking signs or international no-smoking signs in the non-smoking area.
These can be found online at www.vdh.virginia.gov/breatheasy
- In-Use Utensils, Between-Use Storage
Observation: Food preparation and dispensing utensils are improperly stored [some utensils found in dirty standing water at the cook-line, a container observed stored inside the bulk sugar container.]
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
- Critical: Cooling, Cooked Food (corrected on site)
Observation: Vegetable broth from yesterday was 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.
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site)
Observation: Some watermelon pieces at the bar cold holding at the improper temperature of 42-58 F above ice.
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.
- Critical: Sanitized/Hot Water and Chemical/Methods (corrected on site) (repeated violation)
Observation: After being cleaned, equipment food-contact surfaces and utensils were found not being sanitized at 50-100 ppm of chlorine in the kitchen dishmachine
Correction: use three compartment sink to sanitize until the unit is repaired.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles/Storing
Observation: Clean equipment and/or utensils are not stored in a self-draining position that allows air drying [glasses and food containers found stacked while still wet.]
Correction: Clean equipment and utensils shall be stored as specified under paragraph (A) of this section and shall be stored: (1) In a self-draining position that allows air drying
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles/Storing
Observation: Cleaned equipment and utensils, laundered linens, and single-service and/or single-use articles are improperly stored on the floor in the upstairs storage room.
Correction: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (1) In a clean, dry location
- Handwashing Signage (corrected on site) (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees and/or is not clearly visible to food employees [bar.]
Correction: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
- Controlling Pests
Observation: Fruit fly harborage conditions exist on the premises.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
|
08/22/2013 | Routine | |
Restaurant representatives - add corrected or new information about Circa At Clarendon, 3010 Clarendon Blvd, Arlington, VA 22201 »