- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Uncovered container over serving line (corrected onsite)
Correction: - Employee beverages may be consumed in kitchen as long as they are covered and consumed through a straw.
- Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates of Harvest (corrected on site) (repeated violation)
Observation: The tags for the molluscan shellfish are not being retained for 90 days (chef cold not find tags, stated tags may be getting thrown away) REPEAT- Ticket Issued.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the dates of harvest using one of the following methods: 1) an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served, 2) preserving source identification by using a record keeping system, and 3) ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer. (advised chef to date current tag and keep on premises for 90 days)
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site) (repeated violation)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: small plastic tubs of food in walk in and undercounter unit
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 3/1 they shall be date marked with a "use by" date not exceeding 3/7.
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03/14/2016 | Risk Factor | |
This visit was made to conduct a routine inspection. Please note the following items:
1) Ensure all hand sinks used by employees are fully stocked with soap and paper towels at all times.
2) Shell stock tags shall be kept on premises for 90 days after last day sold/served. The tags shall also be date marked with the last date sold/served and then kept in chronological order for those 90 days.
3) Provide missing light shields where needed, and repair ceiling holes where needed.
4) Good temperatures observed!
- Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates of Harvest
Observation: The tags for the molluscan shellfish are not being retained for 90 days. (FPM was unable to find shellstock tags from previous 90 days).
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the dates of harvest using one of the following methods: 1) an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served, 2) preserving source identification by using a record keeping system, and 3) ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer. (Discussed importance of keeping tags, and placing them in a location where everyone can find them).
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: orzo pasta, soups in walk-in
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on July 21st they shall be date marked with a "use by" date not exceeding July 27th.
- Equipment / Floor Mounted / Elevate 6' / Seal
Observation: Observed the floor-mounted reach-in refrigerator along the back wall with no clearance space between the floor and equipment. (had a pot holding up the front of the unit).
Correction: Floor-mounted equipment that is not easily movable shall be sealed to the floor or elevated on legs that provide at least a 6 inch clearance between the floor and the equipment.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) outside the walk-in freezer, at the end of the cookline and in the bar 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.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink. (missing at sink beside office).
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. (FPM provided soap).
- Physical Facilities Good Repair
Observation: Observed that the ceiling is not maintained in good repair. (holes in ceiling at the bar, and outside the walk-in cooler).
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Drying Mops (corrected on site)
Observation: Mops and brooms are not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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07/21/2015 | Routine | |
This visit was made to conduct a risk assessment. Please note the following items:
1) Thank you for correcting the issues from the previous inspection
2) Remind employees that wiping cloths are not to be used under cutting boards.
3) When thawing food, ensure that it is either thawed under cool running water, in a refrigeration unit or as part of the cooking process.
- 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: items uncovered in the walk-in cooler.
Correction: Foods shall remain covered at all times.
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02/24/2015 | Risk Factor | |
This visit was made to conduct a risk assessment.
Note - Replace missing light shields.
AHD Food Safety Information Pack given and discussed. If you have any questions let me know.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: An employee failed to wash his hands after handling soiled utensils/dishes and before putting away clean utensils/dishes.
Correction: Alld employees shall be washing their hands often especially after handling soiled equipment/utensils and before engaging in any other task. Proper handwashing will aid in the reduction foodborne illness. (corrected).
- Bare Hand Contact with Non-RTE Foods Minimized to Prevent Contamination
Observation: Barehand contact with exposed food that is not in a ready-to-eat form (handles of scoop stored in flour).
Correction: Employees shall minimize bare hand contact with food that is not a ready-to-eat food (sugar, slat, flour, etc). These items shall be dispensed using scoops or utensils that are designed with handles to minimize bare hand contact. (corrected).
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw steak observed stored above vegetables in refrigerator.
Correction: Food shall be protected from cross contamination by seperating raw animal food sduring holding from all other foods (ready-to-eat) (Corrected).
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less
Observation: Ready-to-eat TCS foods found in refrigeration units were not used within 24 hours of preparation and are not properly date marked (numerous foods on cook line and in walk-in)
Correction: Ready-to-eat TCS foods prepared on site and not used within 24 hours shall be clearly labeled and date-marked with a "use-by" date not exceeding 7 total days.
- Consumer Advisory, Disclosure Provided
Observation: Consumer advisory not provided on the daily catch.
Correction: Consumer advisory must be provided on items offered under cooked.
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11/03/2014 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation.
There are also some good retail practice items that still need to be addressed including cleaning the walls behind the dish machine and 3 compartment sink as well as the vent behind the 3 comp sink. The light fixtures are also in need of cleaning due to accumulation of dust. The bathroom also still needs a self-closing door. Good retail practices that are in violation 3 times are subject to civil penalty of $100 for the first offense.
Please feel free to e-mail me menus to check for consumer advisory to avoid re-printing them to make corrections. My e-mail is lydia.zweimiller@vdh.virginia.gov.
- Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement. (Dinner menu items incuding lamb loin, bison loin, and tuna carpaccio do not have a consumer advisory)
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 astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
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07/23/2014 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation. The person in charge was very helpful and knowledgeable. The following items require attention:
1. Provide consumer advisory on menu for animal products that are served undercooked (meat, eggs, fish, etc.). Items requiring the disclosure are tuna carpaccio, shad roe, bison loin, foie gras. I would be more than happy to review your menu for you before you print it out to make sure you have the consumer advisory correct. Just e-mail it to me at lydia.zweimiller@vdh.virginia.gov.
2. Monitor items held hot on the water table to make sure they stay above 135 degrees F.
*Repeat violations are subject to civil penalty*
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: sweet potato soup, onion soup
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above. (sweet potato soup reheated to 165 or higher, onion soup discarded)
- Consumer Advisory, Disclosure Provided (corrected on site) (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure:( tuna carpaccio, shad roe, bison loin, foie gras (only ones offered undercooked).
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.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood contact surface of the (ice machine) had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Toilet Rooms, Enclosed / Self-Closing Door (repeated violation)
Observation: The toilet room door is not tight fitting and/or provided with a self- closing door.
Correction: Provide a toilet room door that is tight fitting and self-closing. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation area.
- Physical Facilities Good Repair
Observation: Observed that the tiles behind the 3 compartment sink and dishmachine are not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the wall and air vent beind the 3 comp sink and the wall behind the dishwasher in the kitchen are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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04/17/2014 | Routine | |
- 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: 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: (No written policy, and PIC could not tell big 5 illnesse or sypmtoms)
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)
- Hair Restraint Effectiveness (corrected on site) (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold
Observation: The date on which the last shellstock from the container is sold or served was not recorded on the tag or label. (Tags were not recorded with the date last one was sold, and were not in chronological order)
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: (In walk-in cooler, cooked ham stored with raw meat prodcust, and raw fish stored next to cooked lobster and other ready to eat foods.)
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. (PIC moved raw items below ready to eat)
- 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: (In walk-in cooler, poultry, game, beef, and comminuted meats intermingled)
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). (PIC separated the meats according to cook temp)
- Food Storage / Preventing Contamination (corrected on site) (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. (Food items on floor in freezer)
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage. (PIC moved items off floor)
- Consumer Advisory, Disclosure Provided (corrected on site)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: (Dinner menu: steak filt,squab
Correction: lunch menu: Ceasar salad dressing, foie gras, scallops, venison filet)
- Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: Deli slicer and ice machine
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Equip/Utensils/Linens/Single-Service/Invert, Cover
Observation: Clean (straws at bar area) were observed stored with the food-contact surface facing upward.
Correction: Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
- Toilet Rooms, Enclosed / Self-Closing Door (repeated violation)
Observation: The toilet room door is not provided with a self- closing door.
Correction: Provide a toilet room door that is tight fitting and self-closing. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation area.
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01/31/2014 | Routine | |
- Hair Restraint Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- Food Protection from Contamination / Package, Cover, Wrap
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: bread in the refrigerator, bread crumbs, pastry shells, and in the walk-in freezer.
Correction: Foods shall remain covered at all times.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Cases of food are improperly stored on the freezer floor.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: lobster sauce. The lobster sauce was reheated during inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the kitchen 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.
- Toilet Rooms, Enclosed / Self-Closing Door
Observation: The toilet room is not provided with a self-closing door.
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Toilet Room Doors Kept Closed
Observation: Employee's toilet room doors are being kept open.
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
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10/25/2013 | Routine | |
- 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: food stacked on top of other food without protective covering.
Correction: Foods shall remain covered at all times.
- Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less (corrected on site)
Observation: Observed an ambient temperature above 45°F in the refrigeration unit holding raw shells eggs eggs @ 47F. (transfered to another unit)
Correction: Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45°F or less.
- Equipment / Durability
Observation: The following equipment is not designed and constructed to be durable: ice machine door broken.
Correction: Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use 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. walk-in @ 47F. Maintenance called at time of inspection.
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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07/18/2013 | Routine | |
The establishment will removed the ROP machine. The machine is not being used since the my last inspection.
No violation noted during this evaluation. | 03/20/2013 | Risk Factor | |
Provide the procedure for ROP to the health department for review.
- Critical: ROP of Fish / Fish Must Remain Frozen
Observation: The following fresh, not frozen, fish are packaged using the Reduced Oxygen Packaging (ROP) method: salmon, red snapper, cod and sole fish
Correction: A food establishment may not package fresh fish (raw, unfrozen) using a ROP method.
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12/28/2012 | Risk Factor Assessment | |
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