The purpose of this visit was to perform a risk factor assessment.
- Critical: Consumer Advisory, Reminder Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without a reminder statement:Ahi tuna - insalata regina
Correction: The Consumer Advisory shall include a reminder statement that includes asterisking (*) the animal-derived foods requiring disclosure to a footnote that states one of the following: 1) "Regarding the safety of these items, written information is available upon request", or 2) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness", or 3) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions".
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12/03/2015 | Risk Factor | |
The purpose of this visit was to perform a routine inspection.
Please email me updated menus with the complete consumer advisory within 2 months
- 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 items that may be served raw and/or undercooked:Smoked salmon, egg any style, poached egg - brunch menu
Correction: ahi tuna insalata disclosure missing - lunch menu
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05/13/2015 | Routine | |
A RISK FACTOR inspection of your facility was conducted today. Thank you for accompanying me during this visit and answering my questions.
NOTE: At this inspection further time was taken to discuss the following with the Person In Charge
1) Continue to retain shellfish tags for review by the Health Department. Maintain these tags for 90 days.
2) Continue noting down date on the shell fish tags when last item in bag has been sold/served.
3) Continue training staff on hand washing and no bare hand contact with ready to eat foods.
4) Review Employee Health guidelines with all staff regularly.
For questions please call 703-246-2444
No violation noted during this evaluation. | 12/16/2014 | Risk Factor | |
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: OBSERVED SQUIRT BOTTLES WITH OIL AND PEPPER SAUCE AND OTHER CONDIMENTS THAT WERE NOT LABELED.
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled. STAFF LABELED THE BOTTLES DURING THE INSPECTION.
- Cutting Boards / Resurface / Discard (corrected on site) (repeated violation)
Observation: The cutting boards along the Pasta and Grill Stations were observed to be 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. MANAGER DISCARDED THE BOARDS AND REPLACED WITH NEW BOARDS.
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06/30/2014 | Routine | |
The purpose of this visit is to conduct a risk factor assessment. Bar glass washer and Main dish machine tested at 50ppm chlorine. Quaternary ammonuim observed at acceptable level. Employee health policy in place. Consumer advisory and para. Destr. in place. Approved suppliers. Observed appropriate handwashing by employees.
Thank you. If you have any questions, please call the health department.
No violation noted during this evaluation. | 12/17/2013 | Risk Factor | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed cut tomatoes in the 7 Dr pasta refrigerator ( cookline) at 45F, Mozarella cheese at 46F, Dressing sauce at 46 and Grated cheese at 48F in the 5 Dr pasta refrigerator ( 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. CORRECTED: ALL ITEMS WERE REMOVED TO THE WALK IN REFRIGERATOR.
- Cutting Boards / Resurface / Discard
Observation: The cutting board at the bar is 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.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink in kitchen and in the mens and womens restrooms was measured at a temperature less than 100°F. Observed temperature at the handsinks in bar at 90 F and mens and womens restooms at 89-90 F
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at some handwashing sinks used by food employees No signs at sinks in the bar area and near the blast chiller.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.CORRECTED : HEALTH INSPECTOR PROVIDED HANDWASHING SIGNS AND DISCUSSED WITH CFM THE NEED FOR HAND WASHING SIGN AT ABOVE LOACATIONS.
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03/15/2013 | Routine | |
Restaurant representatives - add corrected or new information about Il Fornaio, 11990 Market Street #106, Reston, VA 20190 »