Mediterranee Restaurant, 10123 Colvin Run Road, Great Falls, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
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October 07, 2009 | Risk Factor Assessment | 6 | 2 | Details / Comments |
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February 25, 2009 | Routine | 6 | 4 | Details / Comments |
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December 11, 2007 | Critical Procedures | 4 | 2 | Details / Comments |
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June 07, 2007 | Routine | 4 | 6 | Details / Comments |
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December 14, 2006 | Routine | 3 | 7 | Details / Comments |
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February 23, 2006 | Routine | 3 | 16 | Details / Comments |
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February 23, 2006 | Routine | 3 | 16 | Details / Comments |
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August 17, 2005 | Routine | 4 | 13 | Details / Comments |
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August 17, 2005 | Routine | 4 | 13 | Details / Comments |
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February 08, 2005 | Routine | - | - | Details / Comments |
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September 09, 2004 | Routine | 5 | 7 | Details / Comments |
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May 17, 2004 | Follow-up | 0 | 7 | Details / Comments |
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May 04, 2004 | Pre-Opening | 0 | 9 | Details / Comments |
October 07, 2009 (Risk Factor Assessment)
Violations:
- 3-301.11(B) - Corrected During Inspection Critical Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: squash.
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. Note: Unless vegetables are going to be cooked for hot holding, they should not be handled with bare hands. - 6-301.11 - Corrected During Inspection Observed that hand soap was not provided at hand washing sink next to the 3 compartment sink.
Provide hand soap at each hand sink to allow employees to properly wash their hands. - 6-301.14 - Corrected During Inspection Observed that sign or poster that notifies food employees to wash their hands is not provided at handwashing sink next to the 3 compartment sink.
Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. - 3-202.15 - Corrected During Inspection Critical Observed two dented cans stored with undamaged cans on a shelf above the dishmachine.
Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. - 3-203.12(A) - Corrected During Inspection Critical Repeat Tags missing from the container of mussels located in the walk-in refrigerator.
Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. Note: Tag was reattached to the container of mussels. - 4-501.114(A) - Corrected During Inspection Critical Chlorine santizing solution was not observed with an acceptable concentration. Observed the sanitizing solution in the sanitize basin of the 3 compartment sink at 0 ppm.
A chlorine (bleach) sanitizing solution shall have a concentration between 50-100ppm. Note: The inspector showed the employee how to correctly setup the sanitizer basin of the 3 compartment sink. Chlorine was added to the water and observed at 50 ppm. - 3-501.16(A)(1) - Corrected During Inspection Critical Repeat The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: tomato sauce at 125F.
Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. Note: Tomato sauce was reheated to 167F. - 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: raw shrimp (54F) and diced tomatoes (73F) sitting out at room temperature.
Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19. Note: Raw shrimp was relocated to the refrigerator and the diced tomatoes were discarded.
The purpose of today’s visit was to conduct a critical procedures inspection. This type of inspection focuses on risk factor violations and interventions related to foodborne illness.
NOTES TO THE OPERATOR:
1) Calibrate thermometers in a cup of ice water to a temperature of 32F. Adjust/replace thermometers as necessary.
2) Focus on CRITICAL and REPEAT violations to avoid future enforcement actions. Some violations may require TRAINING and MONITORING of employees to ensure that they remain corrected.
Additional information on foodborne illness and employee health reporting requirements was provided.
February 25, 2009 (Routine)
Violations:
- 3-203.12(A) - Corrected During Inspection Critical Repeat Tags missing from the molluscan shellfish containers.
Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. - 3-305.11(A)(3) - Observed food on the floor in the walk-in refrigerator and a sack of onions on the floor.
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. - 3-501.16(A)(1) - Corrected During Inspection Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: potatoes at 62F and zucchini at 74F. Note: Items were discarded.
Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. - 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: diced tomatoes at 72F at room temperature. Note: It was recommended that the tomatoes be discarded due to being temperature abused for approximately 4 hours. CFM chose to relocate tomatoes to the freezer for rapid cooling.
Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19. - 3-603.11(A) - Critical 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: cheeseburger, steaks.
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. Note: Include the following statement on the bottom of your menu. * These items are cooked to order. Consuming raw or undercooked meats, seafood, or eggs may increase your risk of foodborne illness.Fax to my attention a copy of the corrected menu by 3/20/2009. - 4-302.12(A) - The certified food manager could not provide a food temperature measuring device.
A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. - 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
A BLEACH / QUATERNARY AMMONIUM COMPOUND / IODINE test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided. - 4-702.11 - Corrected During Inspection Critical Due to no detectable level of chlorine in the sanitize basin of the 3 compartmetn sink, food contact surfaces (i.e. cutting board) were not being sanitized.
In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. - 4-703.11(C) - Corrected During Inspection Critical When tested, no chlorine sanitizer was found in the sanitize basin.
The sanitize basin of a 3-vat sink shall operate at a chemical concentration of at least 50-100ppm of chlorine. - 6-501.11 - Observed torn ceiling panel above the 3 compartment sink.
Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
The purpose of this visit was to conduct a routine inspection.
** Regarding the potatoes and zucchini that were observed hot holding, the CFM was informed that Time As A Public Health Control was an option the establishment could use in lieu of temperature. If the establishment chooses to remain with temperature, the potatoes (after blanching) and the zucchini must be cooled within the cooling parameters (135F to 70F in 2 hours, 70F to 41F within an additional 4 hours) or kept hot at 135F or above. Please contact me if you have any questions.
MAINTENANCE:
*Water Heater: AO Smith, BTR 154 120
*Dish Machine: Autochlor, A5, chlorine observed at 50 ppm.
*Grease Trap: cleaned weekly
*Hood Filters: cleaned weekly
*Hood System: cleaned 2/yr, last service received 9/11/08
*Pest Control Services: unknown to CFM, no activity noted during today's inspection.
**Time reflects inspection time only**
December 11, 2007 (Critical Procedures)
Violations:
- 2-103.11(I) - Repeat Employees are not properly sanitizing cleaned multiuse equipment and utensils. 3-vat sink was set up to wash, sanitize and rinse.
The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using sanitizer (bleach) at the a concentration of 50-100ppm to destroy pathogenic bacteria. - 3-203.12(A) - Corrected During Inspection Critical The tags for the molluscan shellfish are not available or are discarded immediately after the container is empty.
Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. CFM stated that tags are kept but was unsure where they are kept. - 3-301.11(B) - Corrected During Inspection Critical Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: Employee was observed cutting bread (for her own meal) with bare hands.
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. - 3-302.11(A)(4) - Corrected During Inspection Critical Repeat Unwrapped or uncovered steak and chicken in the 3dr Reach-in refrigerator.
Foods shall remain covered at all times. - 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Pasta- 53F, 57F; Shrimp-57F; Sausage/Beans-59F.
Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19. Food was discarded. - 4-501.11(A) - Repeat The following equipment was observed damaged: Left door of the 3door reach-in refrigerator was not closing properly, possibly contributing to the warm temperature on the left side of the refrigerator.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
The purpose of today's visit was to conduct a critical procedures inspection, which focuses on foodborne illness risk factors. The manager was not on premises, for the next routine inspection all above violations shall be corrected by:
1. Repairing 3-door reach-in refrigerator door so that it closes properly. Until door is repaired it is highly suggested that potentially hazardous foods NOT be kept on that side of the refrigerator.
2. ALL foods must be covered when not in use.
3. Tags should be kept on mussel container until container is empty, then tags must be kept for at least 90 days.
4. Employees shall be trained to use the 3-vat sink correctly.
5. Employees shall use tongs or single-service gloves to prevent bare hand contact.
Handouts on Employee Health were provided.
NOTES:
-Water Heater- AO Smith; BTR 154 110; 154,000btu
-Dish Machine-AutoChlor at 50ppm; 3-vat at 50ppm
-Hood-every 3 months; filters every 1week
June 07, 2007 (Routine)
Violations:
- 2-103.11(I) - Repeat Employees are not properly sanitizing cleaned multiuse equipment and utensils. Third compartment of 3-vat sink did not contain bleach, employee stated he did not know how much to use.
The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria. - 3-203.12(B) - Critical The tags for the molluscan shellfish are not being retained for 90 days. Employee stated that he threw away the tags for the most recent shipment.
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. Tags are kept by CFM, mussels are served cooked. - 3-302.11(A)(2) - Critical Repeat (CORRECTED DURING INSPECTION) Different types of raw animal foods stored in such a manner that may cause cross contamination as follows:1. Raw chicken over raw scallops in 3dr reach-in at front of kitchen.2. Raw chicken over raw scallops over raw beef at display refrigerator (glass door).
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 (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature). Post signs provided at ALL refrigerators and freezers to remind employees on proper storage methods to prevent cross-contamination. - 3-302.11(A)(4) - Critical (CORRECTED DURING INSPECTION) Unwrapped or uncovered food in the following location where the food is subject to contamination:1. 3door prep unit in front
Foods shall remain covered at all times. - 3-305.11(A)(3) - Repeat Food stored on the floor in the walk-in refrigerator.
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. - 4-501.11(A) - Corrected During Inspection The 3-door prep refrigerator was observed not working properly, with water accumulating on bottom shelves.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. CFM is aware of problem and has already scheduled a technician to repair. - 4-501.114(A) - Critical Chlorine sanitizing solution used was not at an acceptable concentration. Chlorine at 3-vat observed at 0ppm.
A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as follows: (1) 25mg/L with a pH below 10 at 120F, (2) 50mg/L with a pH below 10 at 100F or pH below 8.0 at 75F, or (3) 100mg/L with a pH below 10 at 55F. - 4-904.11(A) - Corrected During Inspection Single service to-go trays were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented. - 6-101.11(A) - One ceiling tile located above the warewashing area is damaged and peeling, therefore making it absorbent and not easily cleaned.
Wall, floor, and ceiling surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, and toilet rooms. CFM is aware of problem is ordering a new ceiling tile. - 6-303.11(C) - Observed that inadequate lighting was provided in the food preparation areas.1, One light out at hood
Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
The purpose of today’s visit was to conduct a routine inspection. All critical violations were corrected during the inspection. All remaining non-critical violations shall be corrected within ninety (90) days. Contact me if any questions arise. Thank you.
IMPORTANT:
1. It is important that raw meat is stored properly within refrigeration and freezer units to prevent cross contamination. Raw meat should be stored separately from ready to eat foods and from other types of raw meat. If stored on the same shelving unit within refrigerator and freezer units, raw meat should be stored as follows:
TOP SHELF: All pre-cooked and ready to eat foods (e.g. vegetables)
SECOND SHELF: Raw seafood/eggs
THIRD SHELF: Raw beef/raw pork
BOTTOM SHELF: Raw chicken
If needed, in Spanish it is as follows:
ESTANTE SUPERIOR: la comida cocinada y la comida que esta lista para comer (como vegetales)
SEGUNDO ESTANTE: Pescado crudo y huevos
TERCER ESTANTE: Carne cruda
ESTANTE INFERIOR: Pollo crudo
2. Use your quatenary ammonium test kit to ensure the chemical is used safely and effectively as a sanitizer at the three-compartment sink at 200ppm. Also, use your chlorine test kit to ensure chlorine in the wiping cloth buckets maintain a residual concentration of 50-100ppm.
REMINDERS:
1. Employees shall wash their hands frequently at hand sinks using warm water and soap.
2. Employees shall handle ready-to-eat food properly using utensils and/or wearing disposable gloves that are changed often.
3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held
-COLD at 41F or below or
-HOT at 135F or above.
4. Calibrate all food thermometers once a week in cup completely filled with ICE AND COLD WATER to a temperature of 32F. Replace thermometers as needed.
5. Maintain pest control services as needed. Keep records of all services provided.
6. If applicable, maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed.
7. Discuss with your employees illnesses and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, etc.).
8. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment or existing equipment.
NOTES:
-Water Heater- AO Smith; BTR 154 110; 154,000btu
-Dish Machine-AutoChlor at 50ppm; buckets at 100ppm; 3-vat at 50ppm
-Hood-every 3 months; filters every 1week
-Pest Control-
-Grease Trap-
December 14, 2006 (Routine)
Violations:
- 2-103.11(I) - Corrected During Inspection Employees are not properly sanitizing cleaned multiuse equipment and utensils. Observed sanitizing solution in middle sink, CFM was able to correctly state how to set up 3-vat sink.
The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria. - 3-301.11(C) - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed scoop in flour container fully immersed.
Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready to eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact. Handles must be facing out. - 3-302.11(A)(1) - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed bag of cut beef on top shelf in walk-in refrigerator above sauces and produce.
Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, left over foods, etc. - 3-302.11(A)(2) - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.1. Beef over Scallops 2. Chicken over Beef
Raw 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 chicken, turkey, or duck shall be stored on the BOTTOM shelf (165f cook temperature), 2. raw beef and eggs for hot holding shall be stored on the shelf above chicken (155f cook temperature)3. raw pork, seafood, and eggs for immediate service shall be stored on the top shelf above beef (145f cook temperature). - 3-302.12 - Repeat Unlabeled food containers of flour and sugar at shelf next to walk-in refrigerator.
ALL foods 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. For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled. - 3-304.12(A)-(F) - Dispensing and/or in-use utensils improperly stored between use. Observed spatulas and oven utensils being stored in stagnant water or on the oven handles.
During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1. in the food with their handles above the top of the food and the container, 2. in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3. on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4. in running water of sufficient velocity to flush particulates to the drain, 5. in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), 5. in a container of water if the water is maintained at a temperature of at least 135f and the container is cleaned frequently. - 3-305.11(A)(3) - Food stored on the floorin walk-in refrigerator.
Food shall be protected from contamination by storing the food at least 6 inches off the floor onto NSF approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage. - 6-501.11 - Observed that the ceiling tiles in the kitchen are not maintained in good repair and are peeling.
Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. - 6-501.16 - Observed that mops are improperly stored between use.
Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies. - 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The concentration of the chlroine sanitizing solution was measured in excess of 200ppm in the wiping cloth bucket and at the three-vat sink.
Maintain the concentration of the chlorine sanitizing solution at 50-100ppm by frequentl testing with test strips.
The purpose of today’s visit was to conduct a routine inspection. All critical violations shall be corrected within ten (10) days. All remaining non-critical violations shall be corrected within ninety (90) days. Contact me if any questions arise. Thank you.
IMPORTANT:
1. It is important that raw meat is stored properly within refrigeration and freezer units to prevent cross contamination. Raw meat should be stored separately from ready to eat foods and from other types of raw meat. If stored on the same shelving unit within refrigerator and freezer units, raw meat should be stored as follows:
TOP SHELF: All pre-cooked and ready to eat foods (e.g. vegetables)
SECOND SHELF: Raw seafood/eggs
THIRD SHELF: Raw beef/raw pork
BOTTOM SHELF: Raw chicken
If needed, in Spanish it is as follows:
ESTANTE SUPERIOR: la comida cocinada y la comida que esta lista para comer (como vegetales)
SEGUNDO ESTANTE: Pescado crudo y huevos
TERCER ESTANTE: Carne cruda
ESTANTE INFERIOR: Pollo crudo
2. Use your chlorine test kit to ensure chlorine in the wiping cloth buckets and at three-compartment sink maintain a residual concentration of 50-100ppm.
3. Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
4. Proper Cooling Methods:
Cool foods by the following methods: (1) Placing food in shallow pans; (2) Separating food into smaller thinner portions; (3) Using rapid chill cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Any other method that can effectively accomplish cooling.
5. Mark the name and "consume by" date on the container of ready-to-eat (RTE), potentially hazardous food (PHF) at the time of preparation if the food is to be held for more than 24 hours. Similarly, mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar, including the prep/open date.
REMINDERS:
1. Employees shall wash their hands frequently at hand sinks using warm water and soap.
2. Employees shall handle read-to-eat food properly using utensils and/or wearing disposable gloves that are changed often.
3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above.
4. Maintain pest control services as needed. Keep records of all services provided.
5. If applicable, maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed.
6. Discuss with your employees illnesses and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, etc.).
7. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment or existing equipment.
NOTES:
-Water Heater- AO SMITH, BTR 154 110, 149 gph, 154,000 BTUs
-Dish Machine-Autochlor; chlorine at 100ppm
-Hood- 3mo
-Pest Control- looking for new company; likely every 1mo
-Grease Trap- 2 mo
February 23, 2006 (Routine)
Violations:
- 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw fish stored over pasta in the three-door upright freezer. Also observed raw fish stored over cooked meat in the upright refrigerator.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 3-302.12 - Repeat Observed an unlabeled container of flour.
Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. - 3-304.12 - Repeat The following utensils were observed improperly stored between use:1. silverware stored in wicker baskets which are not easily cleanable.2. utensils stored in hot water at 128F3, scoop stored in stagnant water above the preparation refrigerator4, flour scoop stored with the handle touching the product.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container. - 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. Observed a container of onions stored on the floor near the office.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 4-101.111 - Repeat The following nonfood contact surfaces are lined with materials that are not corrosion resistant, nonabsorbent, and/or smooth:1. the paper towels beneath cutting boards2. the tin foil on the chemical storage shelves.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 4-204.113 - There is no data plate on the warewashing machine.
Provide a data plate for the warewashing machine that lists the machine's design and operating specifications. - 4-501.11A - The peeling microwave screen was observed in a state of disrepair and damaged preventing effective cleaning and maintenance.
Replace the microwave screen to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code. - 4-501.11B - The door gasket of the Beverage Air 3-door reach-in refrigerator is torn.
Repair or replace the door gasket in accordance with the manufacturer's specifications. - 4-601.11B - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: 1. carbonized pans
Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability. - 4-602.11E - Repeat Surfaces of the canopener blade, which comes in contact with non-potentially hazardous food items, were observed soiled with accumulations of grime and debris.
Clean the surface of the canopener blade at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications. - 4-603.14 - Observed an incorrect three-compartment sink manual warewashing procedure. The person in charge stated food contact surfaces are washed, then sanitized, then rinsed.
Make sure that the cleaning method used is recommended for the types of soil on food-contact surfaces. Ensure clean food-contact surfaces. First wash in the left basin using soap and water, then rinse in the middle basin using water, and sanitize in the right basin using chlorine at 50-100ppm. - 4-901.11A - Clean lexan containers above the three-compartment sink were found stacked while wet after cleaning and chemical sanitization.
Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth. - 4-904.11A - Single service to-go containers were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
Store ALL single service items with food or lip-contact surface facing downward to prevent contamination prior to use. - 4-904.13A - Repeat Preset tableware was observed unprotected from contamination.
Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted. - 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:1. Plastic drawer container used to store rosemary in the walk-in refrigerator.
Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent. - 43.1-3-3A - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. This includes hours of food service and preparation. Failure to provide a CFM may result in immediate suspension of the foodservice permit. - 6-301.12A - Repeat Observed that no paper towels were available for the handsink near the three-compartment sink.
Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers. - 6-303.11B - Repeat Inadequate lighting was noted in the upright refrigerator. Observed a burnt out light bulb in the unit.
Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms. - 7-102.11 - Corrected During Inspection Critical Repeat Working containers of chemicals are not properly labeled. Observed an unlabeled spray bottle of chemicals near the three-compartment sink.
Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
The purpose of today’s visit was to conduct a routine inspection at the above named establishment. All critical violations were corrected during the inspection. Maintain critical violations corrected. All remaining non-critical violations shall be corrected within ninety (90) days. Contact me if any questions arise. Thank you.
IMPORTANT:
1. A Certified Food Manager with a valid photo ID MUST be present during ALL hours of operation (including food preparation and warewashing). Absence of a CFM will result in the immediate suspension of the Health Department permi and further enforcement action. I recommend having another employee certified so that if an emergency occurs and you are called away from the restaurant, you may remain open.
2. It is important that raw meat is stored properly within refrigeration and freezer units to prevent cross contamination. Raw meat should be stored separately from ready to eat foods and from other types of raw meat. If stored on the same shelving unit within refrigerator and freezer units, raw meat should be stored as follows:
TOP SHELF: All pre-cooked and ready to eat foods (e.g. vegetables)
SECOND SHELF: Raw seafood/eggs
THIRD SHELF: Raw beef/raw pork
BOTTOM SHELF: Raw chicken
If needed, in Spanish it is as follows:
ESTANTE SUPERIOR: la comida cocinada y la comida que esta lista para comer (como vegetales)
SEGUNDO ESTANTE: Pescado crudo y huevos
TERCER ESTANTE: Carne cruda
ESTANTE INFERIOR: Pollo crudo
I suggest making signs with this order and placing them on your refrigeration units so that your employees know the proper storage of food.
3. Maintain containers of chemicals labeled so that they may not become confused for another product and possibly contaminate food, equipment, utensils, single service items or linens.
4. Ensure that manual warewashing occurs properly in the three-compartment sink. Wash in the left basin sing soap and water to remove visible soil. Rinse in the middle basin using just water to remove soap and food residue. Sanitize in the right basin using chlorine at 50-100ppm to destroy bacteria.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Maintain pest control services as needed. Keep records of all services provided. 5. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 6. Discuss with your employees illnesses and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, etc.). 7. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment or existing equipment.
NOTES:
*Water heater: AO SMITH, BTR 154 110, 149 gph, 154,000 BTUs
*Dishmachine: Autochlor
February 23, 2006 (Routine)
Violations:
- 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw fish stored over pasta in the three-door upright freezer. Also observed raw fish stored over cooked meat in the upright refrigerator.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 3-302.12 - Repeat Observed an unlabeled container of flour.
Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. - 3-304.12 - Repeat The following utensils were observed improperly stored between use:1. silverware stored in wicker baskets which are not easily cleanable.2. utensils stored in hot water at 128F3, scoop stored in stagnant water above the preparation refrigerator4, flour scoop stored with the handle touching the product.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container. - 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. Observed a container of onions stored on the floor near the office.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 4-101.111 - Repeat The following nonfood contact surfaces are lined with materials that are not corrosion resistant, nonabsorbent, and/or smooth:1. the paper towels beneath cutting boards2. the tin foil on the chemical storage shelves.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 4-204.113 - There is no data plate on the warewashing machine.
Provide a data plate for the warewashing machine that lists the machine's design and operating specifications. - 4-501.11A - The peeling microwave screen was observed in a state of disrepair and damaged preventing effective cleaning and maintenance.
Replace the microwave screen to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code. - 4-501.11B - The door gasket of the Beverage Air 3-door reach-in refrigerator is torn.
Repair or replace the door gasket in accordance with the manufacturer's specifications. - 4-601.11B - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: 1. carbonized pans
Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability. - 4-602.11E - Repeat Surfaces of the canopener blade, which comes in contact with non-potentially hazardous food items, were observed soiled with accumulations of grime and debris.
Clean the surface of the canopener blade at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications. - 4-603.14 - Observed an incorrect three-compartment sink manual warewashing procedure. The person in charge stated food contact surfaces are washed, then sanitized, then rinsed.
Make sure that the cleaning method used is recommended for the types of soil on food-contact surfaces. Ensure clean food-contact surfaces. First wash in the left basin using soap and water, then rinse in the middle basin using water, and sanitize in the right basin using chlorine at 50-100ppm. - 4-901.11A - Clean lexan containers above the three-compartment sink were found stacked while wet after cleaning and chemical sanitization.
Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth. - 4-904.11A - Single service to-go containers were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
Store ALL single service items with food or lip-contact surface facing downward to prevent contamination prior to use. - 4-904.13A - Repeat Preset tableware was observed unprotected from contamination.
Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted. - 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:1. Plastic drawer container used to store rosemary in the walk-in refrigerator.
Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent. - 43.1-3-3A - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. This includes hours of food service and preparation. Failure to provide a CFM may result in immediate suspension of the foodservice permit. - 6-301.12A - Repeat Observed that no paper towels were available for the handsink near the three-compartment sink.
Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers. - 6-303.11B - Repeat Inadequate lighting was noted in the upright refrigerator. Observed a burnt out light bulb in the unit.
Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms. - 7-102.11 - Corrected During Inspection Critical Repeat Working containers of chemicals are not properly labeled. Observed an unlabeled spray bottle of chemicals near the three-compartment sink.
Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
The purpose of today’s visit was to conduct a routine inspection at the above named establishment. All critical violations were corrected during the inspection. Maintain critical violations corrected. All remaining non-critical violations shall be corrected within ninety (90) days. Contact me if any questions arise. Thank you.
IMPORTANT:
1. A Certified Food Manager with a valid photo ID MUST be present during ALL hours of operation (including food preparation and warewashing). Absence of a CFM will result in the immediate suspension of the Health Department permi and further enforcement action. I recommend having another employee certified so that if an emergency occurs and you are called away from the restaurant, you may remain open.
2. It is important that raw meat is stored properly within refrigeration and freezer units to prevent cross contamination. Raw meat should be stored separately from ready to eat foods and from other types of raw meat. If stored on the same shelving unit within refrigerator and freezer units, raw meat should be stored as follows:
TOP SHELF: All pre-cooked and ready to eat foods (e.g. vegetables)
SECOND SHELF: Raw seafood/eggs
THIRD SHELF: Raw beef/raw pork
BOTTOM SHELF: Raw chicken
If needed, in Spanish it is as follows:
ESTANTE SUPERIOR: la comida cocinada y la comida que esta lista para comer (como vegetales)
SEGUNDO ESTANTE: Pescado crudo y huevos
TERCER ESTANTE: Carne cruda
ESTANTE INFERIOR: Pollo crudo
I suggest making signs with this order and placing them on your refrigeration units so that your employees know the proper storage of food.
3. Maintain containers of chemicals labeled so that they may not become confused for another product and possibly contaminate food, equipment, utensils, single service items or linens.
4. Ensure that manual warewashing occurs properly in the three-compartment sink. Wash in the left basin sing soap and water to remove visible soil. Rinse in the middle basin using just water to remove soap and food residue. Sanitize in the right basin using chlorine at 50-100ppm to destroy bacteria.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Maintain pest control services as needed. Keep records of all services provided. 5. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 6. Discuss with your employees illnesses and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, etc.). 7. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment or existing equipment.
NOTES:
*Water heater: AO SMITH, BTR 154 110, 149 gph, 154,000 BTUs
*Dishmachine: Autochlor
August 17, 2005 (Routine)
Violations:
- 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw shrimp stored over bread and butter in the 3-door upright freezer.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 3-302.11A2 - Corrected During Inspection Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw beef stored over raw shrimp in the upright refrigerator.
Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. - 3-302.12 - Observed a container of flour labeled "rice".
Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. - 3-304.12 - Repeat The following in-use utensils were observed improperly stored between use: 1. tongs stored on the oven handles where they may be easily contaminated by employee clothing. 2. tongs stored in water at 119F. 3. sugar and flour scoops stored with the handle immersed in the product.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container. - 3-304.13 - Corrected During Inspection Observed a linen in contact with lettuce in the walk-in refrigerator.
Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer. - 3-304.14A - Repeat Wiping cloths improperly used. Observed a cloth used as traction beneath a cutting board.
Ensure cloths used for wiping food spills are not used for any other purpose. - 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. Observed sugar stored on the floor near the walk-in refrigerator and food items stored on the floor of the walk-in refrigerator.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 4-101.16 - Repeat Sponges are being used to wipe down food contact surface of the dishware.
Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces. - 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 4-602.11E - Surfaces of the canopener blade, which comes in contact with non-potentially hazardous food items, were observed soiled with accumulations of grime and debris.
Clean the surface of the canopener blade at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications. - 4-602.13 - The nonfood contact surface of the gaskets on the 3-door reach-in refrigerator and the three-door reach-in prep refrigerator had accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: 1. cuisinart food processor. 2. kitchenaid blender. 3. plastic drawer container used to store rosemary in the walk-in refrigerator.
Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent. - 5-205.11B - The handwash station near the three-compartment sink is being used for purposes other than washing hands. Observed pots in the handsink.
The handwash facility identified above is to be used for washing hands only. - 6-301.11 - Soap was not provided at the hand washing lavatory next to the three-compartment sink.
Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. - 6-303.11B - Inadequate lighting was noted in the upright refrigerator. Observed a burnt out light bulb in the unit.
Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms. - 7-102.11 - Corrected During Inspection Critical Working containers of window cleaner are not properly labeled.
Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. - 7-202.12A - Corrected During Inspection Critical The sanitizer is not being used in accordance with law or the manufacturer's use directions. Observed bleach in the three-compartment sink at 200+ppm.
The bleach must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items. Use your test strips to ensure bleach is used safely and effectively at 50ppm-100ppm.
The purpose of today’s visit was to conduct a routine inspection at the above named establishment. All critical violations were corrected during the inspection. All remaining non-critical violations shall be corrected within ninety (90) days. If any questions arise, please contact me at (703)246-8436. Thank you.
IMPORTANT:
1. It is important that raw meat is stored properly within refrigeration and freezer units to prevent cross contamination. Raw meat should be stored separately from ready to eat foods and from other types of raw meat. If stored on the same shelving unit within refrigerator and freezer units, raw meat should be stored as follows:
TOP SHELF: All pre-cooked and ready to eat foods (e.g. vegetables)
SECOND SHELF: Raw seafood/eggs
THIRD SHELF: Raw beef/raw pork
BOTTOM SHELF: Raw chicken
If needed, in Spanish it is as follows:
ESTANTE SUPERIOR: la comida precocinada y la comida que esta lista para comer (como vegetales)
SEGUNDO ESTANTE: Mariscos crudo y huevos
TERCER ESTANTE: Carne cruda
ESTANTE INFERIOR: Pollo crudo
I suggest making signs with this order and placing them on your refrigeration units so that your employees know the proper storage of food.
2. Maintain all spray bottles of chemicals labeled with the name of the contents.
3. Obtain chlorine test strips and use them to ensure bleach in the three-compartment sink is used safely and effectively at 50ppm.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Maintain pest control services as needed. Keep records of all services provided. 5. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 6. Discuss with your employees illnesses and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, etc.). 7. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment.
NOTES:
*Water heater: AO SMITH, BTR 154 110, 149 GPH
*Dishmachine: Auto Chlor
August 17, 2005 (Routine)
Violations:
- 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw shrimp stored over bread and butter in the 3-door upright freezer.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 3-302.11A2 - Corrected During Inspection Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw beef stored over raw shrimp in the upright refrigerator.
Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. - 3-302.12 - Observed a container of flour labeled "rice".
Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. - 3-304.12 - Repeat The following in-use utensils were observed improperly stored between use: 1. tongs stored on the oven handles where they may be easily contaminated by employee clothing. 2. tongs stored in water at 119F. 3. sugar and flour scoops stored with the handle immersed in the product.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container. - 3-304.13 - Corrected During Inspection Observed a linen in contact with lettuce in the walk-in refrigerator.
Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer. - 3-304.14A - Repeat Wiping cloths improperly used. Observed a cloth used as traction beneath a cutting board.
Ensure cloths used for wiping food spills are not used for any other purpose. - 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. Observed sugar stored on the floor near the walk-in refrigerator and food items stored on the floor of the walk-in refrigerator.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 4-101.16 - Repeat Sponges are being used to wipe down food contact surface of the dishware.
Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces. - 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 4-602.11E - Surfaces of the canopener blade, which comes in contact with non-potentially hazardous food items, were observed soiled with accumulations of grime and debris.
Clean the surface of the canopener blade at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications. - 4-602.13 - The nonfood contact surface of the gaskets on the 3-door reach-in refrigerator and the three-door reach-in prep refrigerator had accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: 1. cuisinart food processor. 2. kitchenaid blender. 3. plastic drawer container used to store rosemary in the walk-in refrigerator.
Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent. - 5-205.11B - The handwash station near the three-compartment sink is being used for purposes other than washing hands. Observed pots in the handsink.
The handwash facility identified above is to be used for washing hands only. - 6-301.11 - Soap was not provided at the hand washing lavatory next to the three-compartment sink.
Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. - 6-303.11B - Inadequate lighting was noted in the upright refrigerator. Observed a burnt out light bulb in the unit.
Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms. - 7-102.11 - Corrected During Inspection Critical Working containers of window cleaner are not properly labeled.
Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. - 7-202.12A - Corrected During Inspection Critical The sanitizer is not being used in accordance with law or the manufacturer's use directions. Observed bleach in the three-compartment sink at 200+ppm.
The bleach must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items. Use your test strips to ensure bleach is used safely and effectively at 50ppm-100ppm.
The purpose of today’s visit was to conduct a routine inspection at the above named establishment. All critical violations were corrected during the inspection. All remaining non-critical violations shall be corrected within ninety (90) days. If any questions arise, please contact me at (703)246-8436. Thank you.
IMPORTANT:
1. It is important that raw meat is stored properly within refrigeration and freezer units to prevent cross contamination. Raw meat should be stored separately from ready to eat foods and from other types of raw meat. If stored on the same shelving unit within refrigerator and freezer units, raw meat should be stored as follows:
TOP SHELF: All pre-cooked and ready to eat foods (e.g. vegetables)
SECOND SHELF: Raw seafood/eggs
THIRD SHELF: Raw beef/raw pork
BOTTOM SHELF: Raw chicken
If needed, in Spanish it is as follows:
ESTANTE SUPERIOR: la comida precocinada y la comida que esta lista para comer (como vegetales)
SEGUNDO ESTANTE: Mariscos crudo y huevos
TERCER ESTANTE: Carne cruda
ESTANTE INFERIOR: Pollo crudo
I suggest making signs with this order and placing them on your refrigeration units so that your employees know the proper storage of food.
2. Maintain all spray bottles of chemicals labeled with the name of the contents.
3. Obtain chlorine test strips and use them to ensure bleach in the three-compartment sink is used safely and effectively at 50ppm.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Maintain pest control services as needed. Keep records of all services provided. 5. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 6. Discuss with your employees illnesses and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, etc.). 7. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment.
NOTES:
*Water heater: AO SMITH, BTR 154 110, 149 GPH
*Dishmachine: Auto Chlor
February 08, 2005 (Routine)
Violations:
- 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw fish over ice cream in the 3-door upright freezer. Also observed raw eggs over cheese in the walk-in refrigerator.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 3-302.11A2 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw duck stored over egg and raw fish in the 3-door upright freezer.
Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. - 3-302.11A4 - Corrected During Inspection Critical Repeat Observed unwrapped or uncovered food in the 2-door reach-in prep refrigerator.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 3-304.12 - Corrected During Inspection Repeat In-use utensils improperly stored between use. Observed tongs stored on teh oven handles where they may be easily contaminated by employee clothing. Also observed the sugar scoop with the handle immersed in the product.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container. - 3-304.14A - Wiping cloths improperly used. Observed a cloth used as lining under a cutting board.
Ensure cloths used for wiping food spills are not used for any other purpose. - 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor. Observed food stored on the floor of the walk-in refrigerator.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 4-101.111 - The nonfood contact surface of the shelf under the hood where pans are stored is lined with tin foil and therefore is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 4-101.16 - Sponges are being used to wipe down food contact surfaces
Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces. - 4-202.16 - Corrected During Inspection The nonfood contact surface of the crate used to store bananas is not designed or constructed to be easily cleanable.
Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. - 4-302.14 - Repeat The CFM was unable to provide a test kit for monitoring the concentration of the chemical sanitizing solutions.
Obtain a bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 4-501.114A - Corrected During Inspection Critical Chlorine sanitizing solution at the three-compartment sink was not at an acceptable concentration. Observed the sink at 0ppm.
Use your test strips to ensure bleach is used safely and effectively at 50ppm. - 4-602.12B - The roof of the microwave oven is observed soiled.
Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours. - 4-904.13A - Preset tableware was observed unprotected from contamination.
Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted. - 6-301.12A - Repeat Observed that no paper towels were available for handsink near the three-compartment sink.
Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers. - 6-501.16 - Observed a mop in the mop bucket not hung up to air dry.
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.
Today I conducted a routine inspection at the above named establishment. All critical violations were corrected during the inspection. All remaining non-critical violations shall be corrected within ninety (90) days. If any questions arise, please contact me at (703)246-8436. Thank you.
IMPORTANT:
1. Obtain bleach test strips to ensure that bleach is being used safely and effectively at 50ppm. These strips may be obtained at Bailey's Test Strips at (888)685-TEST.
2. It is important that raw meat is stored properly within refrigeration and freezer units to prevent cross contamination. Raw meat should be stored separately from ready to eat foods and from other types of raw meat. If stored on the same shelving unit within refrigerator and freezer units, raw meat should be stored as follows:
TOP SHELF: All pre-cooked and ready to eat foods (e.g. vegetables)
SECOND SHELF: Raw seafood/eggs
THIRD SHELF: Raw beef/raw pork
BOTTOM SHELF: Raw chicken
3. Maintain all food within refrigeration and freezer units covered while not in use and while not cooling.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Maintain pest control services as needed. Keep records of all services provided. No evidence or activity was noted today 5. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 6. Discuss with your employees illnesses and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, etc.).
NOTES: Water heater: AO SMITH, model # BTR 154 110, capacity 154,000 BTUs
September 09, 2004 (Routine)
Violations:
- 3-501.16A - Critical Found cooked, cut, potatoes at 97F, at cookline, hot holding at improper temperature.
CORRECTED DURING INSPECTION--Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. Note: HACCP guidelines recommend discard of potentially hazardous foods if found maintained at less than 120F for 2 or more hours. - 3-501.16B - Critical Found chicken salad at 49F, and ham at 49F, in top prep unit, cold holding at improper temperatures.
CORRECTED DURING INSPECTION--Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less. Note: HACCP guidelines recommend discard of potentially hazardous food items found stored at 70F or above for 2 or more hours. - 4-501.12 - The brown cutting board at the 3-comp. sink was observed heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
CORRECTED DURING INSPECTION--Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized . - 4-302.14 - No test kit was located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a chlorine (and/or quaternary ammonium, if used) test kit, so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 4-502.13A - Manufacturer container for walnuts was observed reused for the storage of raisins on shelf over prep unit in kitchen.
Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. - 3-304.12 - Found small, plastic measuring cups on flour and on sugar in storage bins; and found ice scoop lying flat on ice in bin at bar.
CORRECTED DURING INSPECTION--Use scoop with handle for dispensing foods; and, store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container. - 3-302.11A1 - Critical Found raw shell eggs stored over frsh carrots in WI ref.; therfore, raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
CORRECTED DURING INSPECTION--Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 3-302.11A4 - Critical Found uncovered lemons at bar, and on ice in ice bin.
CORRECTED DURING INSPECTION--Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or mold: gaskets of BevAir prep refrig..
Maintain nonfood-contact surfaces of equipment clean. - 4-502.11B - The food temperature measuring devices located in the facility could only measure down to 50F, and thus cannot be calibrated in ice-slush mixture to 32F.
Obtain food thermometers that can be regularly calibrated, and calibrate the devices in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use. - 4-903.11A - Found coffee filters uncovered and on top countertop in front area.
CORRECTED DURING INSPECTION--Store coffee fitlers covered and/or in container, or original packaging. Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. - 7-204.11 - Critical Found chlorine sanitizer solution at too high concentration, in bucket at front bar area --- it was more than 100 PPM.
CORRECTED DURING INSPECTION--Use test strips to be sure chlorine sanitizer solution is correct concentation at 50-100 PPM.
Today's visit was to conduct a first routine inspection. Please note the following:
1. Commercial pest company services each month; most recent receipt from 8-18-04 service was available for review.
2. Reminder that cold-holding foods should be 41F, or below; and hot-holding foods should be 140F, or above.
3. Splash-guard, stainless steel, is present at handsink between clean-dish drain of 3-comp.sink, and handsink; paper towel dispenser is now located above handsink on right side of handsink.
4. Correct remaining violations by time of next routine inspection.
May 17, 2004 (Follow-up)
Violations:
- 6-501.114A - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment:1.Pot belly soup pots
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents. - 4-301.12A - Repeat Observed missing 3 stoppers/plugs for the 3 vat sink.( using plastic bag to secure water in the basin)
Provide the 3 plugs to proper used of 3 vat sink. - 4-402.11A - Repeat Observed the prep table with equipments on it still not provided with casters/wheels.
On order, had to returned, small for the prep table. Provide casters/wheels to allow access for cleaning along the sides, behind, and above. - 3-307.11 - Repeat Observed still missing splash guard between the drain board of the 3 vat sink and the handsink.
Provide the splash guard to prevent any kind of contamination. The owner arrived at 1:30pm with the splash guard. - 6-301.12A - Observed that no paper towels were available for handsink at bar area.
Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers. Will attached today. - 6-301.11 - Soap was not provided at the hand washing lavatory in the bar area.
Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. Will attached today. - 4-501.11A - Repeat Observed the Garland oven door is still not repaired.
The CFM stated the part is on order. Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
This is a follow-up from change of ownership inspection last May04, 2004. The following corrections were made:
1.The ceramic wall behind the mop sink is repaired.
2.The dumspter area is clean and free of debris.
All violations are to be corrected within the week before the first routine inspection. Flagrant violations may cause your establishment to be CLOSED until all violations are corrected. Call the Health Department for re-inspection at 703-246-2444.
May 04, 2004 (Pre-Opening)
Violations:
- 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
Corrected during inspection. Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. - 4-301.12A - Observed missing 3 stoppers/plugs for the 3 vat sink.
Provide stoppers and remove the plastic bag in the basin to secure water. - 6-501.11 - Observed a big hole at the lower wall of the mop sink.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 4-501.11A - Observed the Garland oven door are secured with cardboard.
Repair the Garland oven to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code. - 4-402.11A - The prep table with display case is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning.
Provide casters/wheels. Space the unit to allow access for cleaning along the sides, behind, and above. - 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility.(dumpster ground soiled)
The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary. - 4-202.16 - Repeat Milk crate(s) found used for the following:1.Several stacks of milk crates at the 3 vat sink area, as shelving units.
Corrected during inspection. Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment. - 6-501.114A - Facility is storing unnecessary items to the operation or maintenance of the establishment. 1.Pot belly hot soup holders2.Old equipments on top of the walk-in.3.Miscellanous items improperly stored.
Corrected during inspecition. Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents. - 3-307.11 - Observed no splash guard between the handsink and the drain board of the 3 vat sink.
Provide a splash guard to prevent any kind of contamination.
Hot water tank:
AO Smith
Model# BTR 154 110
Rec rate: 149 GPH
BTU 154,000
NO dishmachine
*Approval is hereby granted the issuance of the Health Department permit. This inspection report shall serve as your permit until the official permit is obtained. All outstanding violations are to be corrected within 10 days, but no later than the time of your first routine inspection. No equipment additions, replacements, or changes are allowed without Health Department approval.
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