This visit was made to conduct a routine food inspection. The following issues require long term correction:
1. Ready to eat foods must NOT be handled with bare hands during preparation or dispensing.
2. Train employees to wash hands in between changing gloves, handling different types of raw animal foods, and changing tasks in the kitchen.
3. Please review employee health requirements with staff, and their responsibility to report symptoms and illnesses. Employee health materials provided to staff.
4. Please ensure that foods are discarded after the 7 days from the marked made by date.
*Repeat violations are subject to civil penalties*
- Critical: Employee Health Policy Requirements (corrected on site) (repeated violation)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: Employee not familiar with the required reportable illnesses and symptoms.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, Salmonella, E. coli, or Shigella)
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. Hands were not washed in between changing gloves.
Correction: ALL food employees shall be washing 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 foodborne illness. Instructed manager on when employees should wash hands.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Observed staff drinking from unlidded cup with straw in kitchen area.
Correction: When consumed in food prep areas, employee beverages must have a lid and a straw. Cup was was moved to the dishwashing area to be washed.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Observed staff using hands to place limes/lemions and straws in drinks, and using bare hands to assemble salads, slicing a sandwich and plating it with bare hands.
Correction: Staff may use tongs to place lemons in drinks instead of gloves, and bare hands should never be used to handle foods that are ready to eat. gloves or another utensil may be used. Instructed manager on handling 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: Observed chicken stored over brisket 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). Instructed PIC to move chicken underneath the brisket.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Improper use of wet wiping cloths for the following activity: Observed wet wiping cloths used for cleaning surfaces in food prep area stored on countertops.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration. Moved by PIC.
- Critical: Reheating for Hot Holding Rapidly Within 2 Hours (corrected on site)
Observation: Observed improper heating methods for pulled pork at serve line: Pulled pork was reheating on serve line.
Correction: Reheating food for hot holding shall be done rapidly, within 2 hours to prevent growth of pathogens. Do not use steam wells, or hot holding units to reheat, reheating must be done on stovetop microwave or oven.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Observed prepared salad dressings dated with the made by date (2/29/16, 1/30/16 etc) stored after exceeding the 7 day limit.
Correction: Ready-to-eat, Time/Temperature Control for Safety Food (TCS) prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises for a maximum of 7 days. Foods with the date exceeding the 7 days were discarded by PIC.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the bar is being used as a dump station. (both sinks were used as a dump station during the inspection)
Correction: A hand washing sink may not be used for purposes other than hand washing. PIC was instructed to differentiate the handsink from the dump sink by providing signage at the handsink.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that reusable cloths were used at the bar handwashing sink instead of disposable paper towels.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Instructed staff to replace cloth towels with paper towels.
- 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 bar handwashing sink used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. A sign was provided to management.
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03/09/2016 | Routine | |
This visit was made to conduct a follow up to the routine food safety evaluation conducted on November 18, 2015. The following corrective actions have been taken:
1. The chemical dishwashing machine in the back has been repaired and is now functioning properly
2. The undercounter dishwasher at the bar will be replaced with a new dishwasher. Please advise us when the new dishwashing machine is delivered. Thank you
- 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: salmon and bison hangar steak on "salad bar" lunch menu
Correction: new frontier bison famr burger, dry aged steak tartare and beet root cured king salmon on dinner menu.
- 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: salmon
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: Observed that the handsink at the prep line is not able to be turned off.
Correction: A plumbing system shall be maintained in good repair. Please have this faucet repaired.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed plastic being used to hold water in the sanitizer compartment of the 3 compartment sink.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Controlling Pests / Methods to Use When Pests Are Found (repeated violation)
Observation: Observed a large number of fruit flies at the bar.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
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11/24/2015 | Follow-up | |
This visit was made to follow up to the routine food safety evaluation conducted on November 18, 2015. At the time of this visit the chemical dishwashing machines are currently being serviced. A follow up visit will be conducted within the next two business days to confirm that they are functioning properly. In the meantime continue to use the three compartment sinks to wash, rinse and sanitize. Thank you
- 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: salmon and bison hangar steak on "salad bar" lunch menu
Correction: new frontier bison famr burger, dry aged steak tartare and beet root cured king salmon on dinner menu.
- 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: salmon
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: Observed that the handsink at the prep line is not able to be turned off.
Correction: A plumbing system shall be maintained in good repair. Please have this faucet repaired.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed plastic being used to hold water in the sanitizer compartment of the 3 compartment sink.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Controlling Pests / Methods to Use When Pests Are Found (repeated violation)
Observation: Observed a large number of fruit flies at the bar.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
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11/24/2015 | Follow-up | |
This visit was made to conduct a routine food safety evaluation. The Person in Charge was very helpful during the visit. Thank you. The following issues require attention:
1. The dishwashing machines at the bar and in the back of the kitchen were not functioning properly. Please have these machines serviced. In the meantime utilize the three compartment sink to wash rinse and sanitize all dishes. A follow up visit will be conducted in approximately 3 business days
2. The two prep top units in the kitchen are not maintaining temperatures of 41 °F or below. Time/temperature control for safety foods (TCS foods) must be held cold at 41 °F or below. Please have these units serviced. A follow up visit will be conducted in approximately 3 business days to verify.
*Repeat Observations Are Subject to Civil Penalty
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: Person in Charge was unable to correctly identify any of the symptoms for the big 6 foodborne illnesses.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, Nontyphoidal Salmonella, E. coli, or Shigella)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: pumpkin cheese spread, cole slaw, macaroni salad and french fries and quinoa salad on the prep unit on left were all measured above 41°F. In the prep unit on the right side the cut tomato, coleslaw and macaroni and turkey were all measured at above 41°F and had been out on line for approximately 3 hours
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Unused items will be discarded by Person in Charge after 1 additional hour.
- Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: salmon and bison hangar steak on "salad bar" lunch menu
Correction: new frontier bison famr burger, dry aged steak tartare and beet root cured king salmon on dinner menu.
- Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: salmon
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The sanitizing dishwashing machine at the bar and the sanitizing dishwashing machine in the back of the kitchen were both not functioning properly. No concentration of sanitizer was measured at the bar and in the back it was measured at 25 ppm.
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. Please have both of these machines serviced. A follow up visit will be conducted in approximately 3 business days. In the meantime use the 3 compartment sink to wash, rinse and sanitize all dishes.
- Plumbing / Maintained in Good Repair
Observation: Observed that the handsink at the prep line is not able to be turned off.
Correction: A plumbing system shall be maintained in good repair. Please have this faucet repaired.
- Physical Facilities Good Repair
Observation: Observed plastic being used to hold water in the sanitizer compartment of the 3 compartment sink.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Controlling Pests / Methods to Use When Pests Are Found
Observation: Observed a large number of fruit flies at the bar.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
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11/18/2015 | Routine | |
This visit was made to conduct a risk factor assessment. Please note the following items:
1) Ensure foods in refrigeration units are protected from contamination and covered.
2) Remind employees that hand sinks are for hand washing only. (Note: this is a repeat violation).
3) Foods on the cook line in the prep unit closest to the hand sink were observed at 41-43F. Continue to monitor this unit to ensure it is capable of keeping foods at 41F and below. Staff added ice to the tops of products to help keep product temperatures low, however you may want to have your engineering department check the unit to ensure that it is working properly and able to keep temperatures below 41F.
Note- Repeat violations within a 12 month period may be subject to civil penalties of $100-$500.
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: 2 door reach-in refrigerator in back of kitchen (punch, mushrooms).
Correction: Foods shall remain covered at all times.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: The handwashing station at the cook line is being used for purposes other than washing hands. (wiping cloth observed in hand sink).
Correction: A handwashing sink may not be used for purposes other than hand washing.
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07/07/2015 | Risk Factor | |
| No violation noted during this evaluation. | 05/18/2015 | Complaint | |
This visit was made to conduct a risk assessment. Please note the following items:
1) Ensure all staff responsible for shell stock tags are properly date marking them on the last date sold/served and then keeping the tags for 90 days in chronological ord
2) Continue to work with front line cooks on their cooling process for items such as sausage and cut melons (honeydew and canteloupe). They should not be tightly covered or in large containers.
3) Good hand washing and holding temperatures observed.
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold (corrected on site)
Observation: The date on which the last shellstock from the container is sold or served was 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. (Disscussed with manager importance of maintaining shell stock tags with thier last date sold/served).
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03/24/2015 | Risk Factor | |
This visit was made to conduct a routine inspection. Please note the following items:
1) Hand sinks shall only be used for hand washing.
2) Provide disclosures for foods on your menu that are offered undercooked/raw. As we discussed the following items need disclosures: Brunch menu-hanger steak and eggs, Lunch menu-salmon and hanger steak. Please email me a copy of the updated menu's showing the corrections.
3) Have leaking plumbing connection under the 3-compartment sink corrected as soon as possible.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Improper use of wet wiping cloths for the following activity: wiping cloths stored on counter and not in a sanitizer solution.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: hanger steak and eggs (brunch menu) and salmon and hanger steak (lunch menu).
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the prep line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the front and the back is being used for purposes other than washing hands. (Front hand sink had a scrub pad in it and the back hand sink had straws in it).
Correction: A handwashing sink may not be used for purposes other than hand washing.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the 3-compartment sink piping are leaking.
Correction: A plumbing system shall be maintained in good repair.
- Physical Facilities Good Repair
Observation: Caulking along 3-compartment sinks are not maintained in good repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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11/17/2014 | Routine | |
This visit was made to conduct a follow-up evaluation to the risk factor assessment conducted on August 11, 2014. Observation 4-702.11 has been corrected since the previous assessment. At the time of the follow-up chlorine sanitizer for dishmachine was 100 ppm (as per chlorine test strip).
No violation noted during this evaluation. | 08/14/2014 | Follow-up | |
This visit was made to conduct a risk factor assessment. The following items require attention:
1. Mechanical dishmachine is not currently sanitizing equipment and utensils. Repair person called during assessment. All equipment and utensils shall be sanitized in the 3-compartment sink until the dishmachine is properly sanitizing.
2. Maintain HACCP plan records for receiving, cold holding, cooking, and cooling for Reduced Oxygen Packaging, sous vide, and cook-chill.
--Repeat observations are subject to civil penalties.
Note: Food Safety Information binder provided to food establishment during the risk factor assessment. Discussed with the Food Protection Manager (FPM) major changes with the new 2013 Food Code to include employee health, clean-up of vomiting and diarrheal events, thawing frozen fish package using Reduced Oxygen Packaging (ROP), non-continuous cooking of animal meats, food allergens, responsibilities of permit holder (sticker provided), and increases in civil penalties. In addition, the 2013 Food Code training presentation in English was given to the FPM.
- Cook-Chill & Sous Vide without Variance/Written Records and Operational Procedures (corrected on site)
Observation: Food establishment is not maintaining temperature logs for cold holding, cooking, and cooling as part of their HACCP plan for Reduced Oxygen Packaging, sous vide, and cook-chill.
Correction: Maintain records required to confirm that cooling and cold holding refrigeration time/temperature parameters are required as part of the HACCP plan and:
-make such records available to the regulatory authority upon request, and
-hold such records for at least 6 months. Corrected by discussing HACCP plan and requirements with the Food Protection Manager.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: The food-contact surfaces of the following equipment were not observed sanitized: equipment and utensils. Mechanical dishmachine is sanitizing equipment at less than 50 ppm (as per chlorine test strip).
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. Food Protection Manager called repair person. Until the mechanical dishmachine properly sanitizes between 50-100 ppm all equipment and utensils shall be sanitized in the 3-compartment utensil washing sink. A follow-up evaluation will be conducted in or about 3 days to verify correction.
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08/11/2014 | Risk Factor | |
This visit was made to conduct a risk factor assessment.
Note: HACCP plan for sous vide submitted for review. The other two HACCP plans (ROP and cook chill) have been implemented. Make sure to maintain appropriate temperature logs for both HACCP plans.
--Repeat violations are subject to civil penalties.
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold (corrected on site)
Observation: The date on which the last shellstock from the container is sold or served was 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. Corrected by discussing with the certified food manager how to properly maintain ID and recording the date sold/served.
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04/28/2014 | Risk Factor | |
This visit was made to conduct a follow-up evaluation from the risk factor assessment conducted on January 23, 2014.
No violation noted during this evaluation. | 03/07/2014 | Follow-up | |
This visit was made to conduct a risk factor assessment.
- This facility uses Reduce Oxygen Packages (ROP) raw bison, raw fish (frozen before, during and after ROP), and raw steak along with sous vide of goat, ribs, sausage, corn beef, turkey, pulled pork, and cured meat. Discussed the need to revise current HACCP plan into two different documents, one for raw ROP and one for sous vide. HACCP plan revisions will be conducted and this facility intends to re-submit once complete.
-This facility currently cures meat under refrigeration.
-Except for fish that is frozen before, during, and after packaging, a food establishment may not package fish using a reduced oxygen packaging method.
-There is mold growth on the interior bottoms shelf of the clear upright refrigerator located across from dishmachine and shall be cleaned and maintained.
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: cooked polenta (made with milk) at 48°F in True 2-door upright refrigerator. As per sous chef, polenta was placed in the refrigerator last night.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded. Corrected by discarding polenta.
- ROP / Criteria for HACCP Plan
Observation: The establishment does not have an approved HACCP plan for the food that is packaged using the Reduced Oxygen Packaging (ROP) process.
Correction: A food establishment that packages potentially hazardous foods (time/temperature control for safe food) using a Reduced Oxygen Packaging method shall have a HACCP plan that contains the information specified under 8-201.14(D) and that: 1) identifies the food to be packaged, 2) requires that the packaged food shall be maintained at 41°F or less, has a water activity of 0.91 or less, a pH of 4.6 or less, is a meat or poultry product that is cured at a food processing plant, is received in an intact package, or is a food with a high level of competing organisms, 3) describes how the package shall be prominently and conspicuously labeled on the principal display panel in bold type on a contrasting background with instructions to maintain the food at 41°F or below and discard the food if within 14 calendar days of its packaging, 40 limits the refrigerated shelf life to no more than 14 calendar days from packaging to consumption or the original manufacturer's "sell by" or "use by" date whichever occurs first, 5) includes operational procedures that prohibit contacting food with bare hands, identifies a designated work area and the method by which physical barriers or methods of separation minimizes cross contamination, access to the processing equipment is limited to responsible trained personnel, and cleaning and sanitizing procedures for equipment/utensils is monitored, and 6) describes the training program that ensures that the individual responsible for the ROP operation understands the concepts required for a safe operation, understands the equipment and facilities, and procedures specified in this section.
- Critical: ROP of Fish / Fish Must Remain Frozen
Observation: The following fresh, not frozen, fish are packaged using the Reduced Oxygen Packaging (ROP) method: fresh rockfish in the walk-in cooler.
Correction: A food establishment may not package fresh fish (raw, unfrozen) using a ROP method.
- Cook-Chill & Sous Vide without Variance, Requires HACCP Plan
Observation: The following food is packaged using a sous vide process, but the food establishment has not implemented a HACCP plan: goat, ribs, sausage, corn beef, turkey, and pulled pork.
Correction: Unless a HACCP plan is implemented to include the information listed in Section 3-502.12(D)(1)-(4), a variance from the Health Department to use the sous vide process will be required.
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01/23/2014 | Risk Factor | |
- Critical: Hands and Arms / Cleaning Procedure
Observation: Observed food employees using improper handwashing procedures. Employee failed to wash his hands for 20 seconds. Hand washing instructions were given during the inspection.
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
- Critical: Eating, Drinking, or Tobacco Use (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Employee's open drinking container was discarded during the inspection.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens and unwrapped single-service items.
- Food Storage / Exposed to Splash, Dust, etc. (repeated violation)
Observation: Food stored in a location where it is subject to splash, dust or other contamination as follows: the filtered water dispenser is installed too close to the hand sink and the drain line an not drain into a pitcher it must be plumbed into a floor drain.
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.
- Critical: Cold Holding (corrected on site)
Observation: The ham eggs, and cantaloup are cold holding at 50, 50, 54. Foods were discarded during the inspection..
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41ºF or below to inhibit the growth of harmful bacteria.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: the wooden splash guard at the rear hand sink is not approved and must be replaced with smooth easy to clean material.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: the salad refrigerated draweres at the cookline.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
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10/25/2013 | Follow-up | |
- Critical: Employee Health Policy Requirements
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: the CFM was unaware of the Big five and his responsibility to report.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Food Protection from Contamination / Package, Cover, Wrap
Observation: Unwrapped or uncovered food during transport to the main kitchen food is subject to contamination.
Correction: Foods shall remain covered at all times.
- Food Storage / Exposed to Splash, Dust, etc.
Observation: Food stored in a location where it is subject to splash, dust or other contamination as follows: the filtered water dispenser is installed too close to the hand sink and the drain line an not drain into a pitcher it must be plumbed into a floor drain. Relocate to dispenser in 10 days.
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: fritter batter, deviled eggs, steaks, cole slaw, sour ream, chicken, shrimp, salmon, ribs, crab cakes, Caesar dressing. The fritter batter, was put on ice, the deviled eggs and steak were moved to a cold refrigerator, and the remaining foods were discarded.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- 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: cheese prepared from raw cows milk- dessert menu.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- 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: the breakfast, brunch and the dinner menus.
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".
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: the sandwich unit, the salad and protein refrigerated draweres at the cookline.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Equipment / Good Repair / Components / Gaskets
Observation: The rear reach-in refrigerator is holding water at the bottom.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the dish washing area are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the cookline handwashing sink. Paper towels were provided during the inspection.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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10/10/2013 | Routine | |
Civil penalties issued for:
1. 3-502.12 - ROP without an approved HACCP Plan-repeat violation-$50.
2. 3-501.16 - Cold Holding-repeat violation-$50.
3. 3-301.11 - Barehand contact w/RTE Foods-repeat violation-2nd time-$100.
There is to be NO BAREHAND CONTACT with any ready-to-eat foods.
You must discontinue using ROP until you have an approved HACCP plan.
ALL PHF's shall be cooled BEFORE being placed in front prep units. Use ice baths, freezer, walk-in, etc. Food items to be cooled shall be placed in shallow pans-uncovered to assist the cooling process.
- Certified Food Manager: Certificate Process
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia CFM card.
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands.(employee did not wash hands when putting on clean gloves)
Correction: ALL food employees shall be washing 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 foodborne illness.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.(container of water on pep table)
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site) (repeated violation)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: bread, muffins.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent 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 measured at improper temperatures: cooked pasta, steak, sausage.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.( Items discarded)
- ROP / Criteria for HACCP Plan (repeated violation)
Observation: The establishment does not have an approved HACCP plan for the food that is packaged using the Reduced Oxygen Packaging (ROP) process.
Correction: A food establishment that packages potentially hazardous foods (time/temperature control for safe food) using a Reduced Oxygen Packaging method shall have a HACCP plan that contains the information specified under 8-201.14(D) and that: 1) identifies the food to be packaged, 2) requires that the packaged food shall be maintained at 41°F or less, has a water activity of 0.91 or less, a pH of 4.6 or less, is a meat or poultry product that is cured at a food processing plant, is received in an intact package, or is a food with a high level of competing organisms, 3) describes how the package shall be prominently and conspicuosly labeled on the principal display panel in bold type on a contrasting background with instructions to maintain the food at 41°F or below and discard the food if within 14 calendar days of its packaging, 40 limits the refrigerated shelf life to no more than 14 calendar days from packaging to consumption or the origjnal manufacturer's "sell by" or "use by" date whichever occurs first, 5) includes operational procedures that prohibit contacting food with bare hands, identifies a designated work area and the method by which physical barriers or methods of separation minimizes cross contamination, access to the processing equipment is limited to responsible trained personnel, and cleaning and sanitizing procedures for equipment/utensils is monitored, and 6) describes the training program that ensures that the individual responsible for the ROP operation understands the concepts required for a safe operation, understands the equipment and facilites, and procedures specified in this section.
- Cook-Chill & Sous Vide without Variance, Requires HACCP Plan
Observation: The following food is packaged using a sous vide process, but the food establishment has not implemented a HACCP plan: short ribs.
Correction: Unless a HACCP plan is implemented to include the information listed in Section 3-502.12(D)(1)-(4), a variance from the Health Department to use the sous vide process will be required.
- Equipment / Food-Contact / Visibly Clean (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: deli slicer.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: The handwashing station at the front cook line is being used as a dump station.(handsink is slow to drain because food is in the drain basket)
Correction: A hand washing sink may not be used for purposes other than hand washing.
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07/03/2013 | Risk Factor Assessment | |
This visit was made to conduct a risk-based inspection. The following items are repeat violations:
1. Food items not being held at 41F or less at cook line.
2. Handwashing sinks are to be stocked with soap and paper towels at all times. Handwashing sinks are to be used for handwashing only.
3. There is to be NO barehand contact with ANY RTE food- use tongs, deli tissue, fork, pick, etc.(civil penalty issued- $50)
Repeat violations on next inspection will be subject to civil penalty and/or other enforcement action.
The 3 comp sink has been set up to sanitize due to the dishmachine not operating properly. Call 703-746-4868 for follow-up when dishmachine has been repaired.
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands.(after handling soiled equipment, did not wash hands before handling clean equipment)
Correction: ALL food employees shall be washing 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 foodborne illness.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site) (repeated violation)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: bread.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent 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 measured at improper temperatures: sausage, cut melon, diced tomato, sliced ham.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: slicer.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- 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: dishes, pans.
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: The handwashing station at the warewash area is being used to clean equipment and utensils.
Correction: A hand washing sink may not be used for purposes other than hand washing.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at each handwashing sink.(cook line handsink)
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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03/27/2013 | Risk Factor | |
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because employees did not know the reportable symptoms or Big 5 illnesses.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands.(after handling soiled equipment/utensils, then handling clean equipment/utensils)
Correction: ALL food employees shall be washing 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 foodborne illness.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site) (repeated violation)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: bread, lemons, ice.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
- 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: salmon, smoked salmon.
Correction: 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.
- ROP / Criteria for HACCP Plan (repeated violation)
Observation: The establishment does not have an approved HACCP plan for the food that is packaged using the Reduced Oxygen Packaging (ROP) process.
Correction: A food establishment that packages potentially hazardous foods (time/temperature control for safe food) using a Reduced Oxygen Packaging method shall have a HACCP plan that contains the information specified under 8-201.14(D) and that: 1) identifies the food to be packaged, 2) requires that the packaged food shall be maintained at 41°F or less, has a water activity of 0.91 or less, a pH of 4.6 or less, is a meat or poultry product that is cured at a food processing plant, is received in an intact package, or is a food with a high level of competing organisms, 3) describes how the package shall be prominently and conspicuosly labeled on the principal display panel in bold type on a contrasting background with instructions to maintain the food at 41°F or below and discard the food if within 14 calendar days of its packaging, 40 limits the refrigerated shelf life to no more than 14 calendar days from packaging to consumption or the origjnal manufacturer's "sell by" or "use by" date whichever occurs first, 5) includes operational procedures that prohibit contacting food with bare hands, identifies a designated work area and the method by which physical barriers or methods of separation minimizes cross contamination, access to the processing equipment is limited to responsible trained personnel, and cleaning and sanitizing procedures for equipment/utensils is monitored, and 6) describes the training program that ensures that the individual responsible for the ROP operation understands the concepts required for a safe operation, understands the equipment and facilites, and procedures specified in this section.
- Equipment & Utensils / Air-Drying or Adequate Draining Required (repeated violation)
Observation: Pans and containers were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
- Kitchenware and Tableware - Preventing Contamination
Observation: An employee was observed handling the food-contact or lip-contact surface of a utensil.(straws)
Correction: Cleaned and sanitized utensils shall be handled so that contamination of food- and lip-contact surfaces is prevented.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink.(bar handsink)
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at each handwashing sink.(bar handsink)
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- 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 all handwashing sinks used by food employees.(bar handsink)
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
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12/07/2012 | Routine | |
Restaurant representatives - add corrected or new information about Jackson 20, 480 King St, Alexandria, VA 22314 »