The purpose of this visit was to conduct a routine inspection.
Please email me copies of the updated menus containing the complete consumer advisory by September 28, 2015.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label - mussels.
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 and marking the tag or label with the date when the last shellstock from the container is sold or served.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food preparation conducted in a manner that may cause cross contamination of ready-to-eat food as follows:Observed raw chicken being placed on a spit directly across the table from raw cucumbers which were not going to be cooked
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during preparation from cooked foods, ready-to-eat foods, washed produce, etc. Do NOT prepare raw foods on the same work table as ready to eat foods. DISCUSSED WITH THE PERSON IN CHARGE THAT RAW ANIMAL FOODS SHOULD NOT BE PREPARED SIMULTANEOUSLY AT THE SAME WORK STATION THAT READY TO EAT FOODS IS BEING PREPARED AT
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: Chicken sharwma on a spit was cooling for 12 hours in the walk in and observed at 54°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria.DISCARDED
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed lamb shank at 51F, roasted potatoes at 53F, grape leaves at 51F in the walk in, mussels at 43F in the Fajor prep refrigerator, milk at 50F in the Victory, butter at 51F on ice
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.DISCARDED, BUTTER CONTAINER PUSHED DOWN INTO ICE SO THAT THE ICE WAS SURROUNDING THE CONTAINER
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: Stuffed grape leaves dated with a prep date of 12 days ago
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food items that may be served raw and/or undercooked:hamburgers - children's menu, egg - brunch menu, steak salad, bistro steak - on the menu are missing an asterisk
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Food Temp Meas Device with Small-Diameter Probe, when Required
Observation: The person in charge could not provide a small diameter food temperature measuring device.
Correction: A small diameter metal-stemmed probe food thermometer shall be provided and readily accessible to accurately measure the temperature of thin foods such as meat patties and fish filets.
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit.
- Equipment / Good Repair / Operation (corrected on site) (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: walk in refrigerator 48F, Kairak prep refrigerator 48F, Victory refrigerator 51F
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.TECHNICIAN ON SITE DURING INSPECTION, WALK IN 39F, VICTORY REFRIGERATOR REMOVED, KAIRAK 40F
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the low temperature, chemical sanitizing bar warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.Observed no chlorine at the bar dishmachine, instead two bottles of drying solution
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine.BOTTLE OF AIR DRY REPLACED WITH SANITIZER
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: glasses
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
- Ventilation Systems, Shall Be Clean
Observation: Intake and exhaust air, in the kitchen above the food prep area, are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials.
Correction: Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the quaternary ammonia solution was measured at 500 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of quaternary ammonia solution at 200-400ppm. Verify concentration using the appropriate test kit.
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08/27/2015 | Routine | |
The purpose of today’s visit was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
Ramon Pardo 3.9.2017, F-102745
Please email within a month the new brunch menu containing the complete consumer advisory in addition to the updated dinner menu containing the consumer advisory change to the salmon or the parasite destruction information on the salmon if the change on the menu is not going to be implemented.
Time as a Public Health Control was written for butter.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Inadequate record keeping system for molluscan shellfish when removed from their tagged or labeled container.
Correction: When a partial amount of shell stock is removed from tagged bag and put in an alternate refrigerator, label the container with the information from the tag.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3).Salmon
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item was observed cold holding at improper temperatures using a calibrated food temperature measuring device:Butter
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.PUT IN THE REFRIGERATOR TO COOL TO 41F
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food items that may be served raw and/or undercooked:Observed eggs on the brunch menu - Italian sausage, espresso rubbed skirt steak, spaghetti and egg, truffle risotto
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a bleach and quaternary ammonia test kit.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor behind the cookline is 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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02/10/2015 | Routine | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: OBSERVED TILAPIA AT 48F, POTATOES AT 44F (TOP) AND TILAPIA AT 48F, CALAMARI AT 47F, STEAK AT 46F AND RAW CHICKEN AT 48F IN THE TRUE 2 DR STACKED REFRIGERATOR (FRONT COOKLINE, CLOSE TO THE HAND SINK)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.MANAGER DISCARDED FOOD ITEMS . TECHNICIAN ARRIVED DURING THE INSPECTION TO SERVICE THE REFRIGERATOR. MANAGER TO FAX OR EMAIL DOCUMENTATION OF FOOD HOLDING AT 41F OR BELOW IN THIS REFRIGERATOR WITHIN 10 DAYS. DO NOT STORE ANY PHF IN THIS UNIT TILL IT HAS BEEN REPAIRED.
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08/07/2014 | Risk Factor | |
A risk factor inspection was conducted today following complaint received that complainant and another couple ate at facility and suffered in various degrees from symptoms such as nausea, headache, Diarrhoea and vomiting. Common items listed were bread sticks and dip and White wine-Ponga wine. Discussion with CFM revealed that the bread sticks are made daily at facility and stored in walk in and reheated before serving. Dip it made and stored in the walk in refrigerator. Temperature of the dip in the walk in was 40F. Cooking temperature of white pizza was taken and was at 192F. Cooked Chicken used in chicken salad was being held below 41F in the prep refrigerators and walk in refrigerators. Ponga wine is bottled by a VA company and sold to the facility. It is being stored in the beer refrigerator in the back of the kitchen area. Discussion of bare hand contact with cheese was made with CFM who showed that the cheese is wrapped in a towel and no bare hands were used. One 2 DR True stacked refrigerator is not holding food at 41F and has been cited in the inspection report. CFM removed all items in this refrigerator. Based on the list of items the complainant listed as having consumed , the complaint could not be verified.
No violation noted during this evaluation. | 08/07/2014 | Complaint | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:OBSERVED RAW CHICKEN AT 47F AND RAW CALAMARI AT 46 F IN THE TRUE 2 DR STACKED REFRIGERATOR AT FRONT COOKLINE.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.POTENTIALLY HAZARDOUS FOOD ITEMS WERE MOVED TO WALK IN REFRIGERATOR AND CALL PLACED BY CFM TO TECHNICIAN FOR UNIT REPAIR .
- Sanitizer Test Kit Required (corrected on site)
Observation: The Quaternary Ammonium test kit could not be located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QUATERNARY AMMONIA test kit: EHS PROVIDED CFM WITH QUAT TEST KIT AT THE TIME OF INSPECTION.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: TRUE 2 DR STACKED REFRIGERATOR WAS OBSERVED AT 44F .
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.CERTIFIED MANAGER PLACED CALL TO TECNICIAN FOR REPAIR DURING THE INSPECTION. ASKED MANAGER TO NOT STORE ANY PHF IN THE UNIT TILL IT IS ABLE TO MAINTAIN FOOD AT 41F OR BELOW.
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06/27/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection.
CFM will monitor the 2dr vertical refrigerator near fryer/pizza and ensure staff are closing the door on the unit. It is highly suggested the gaskets on refrigerators are replaced.
Dishmachine was repaired and invoice provided before inspection report was provided to facility.
NOTES: Dishmachine- bar CMA LiX- 50 ppm
Dishmachine - kitchen - CMA 180, gauges not moving, final rinse temp 170F. Repaired - raised to 190F.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: items at bottom of 2dr vertical refrigerator near pizza oven including chicken 47F, beef 49F. It was observed that staff were not closing the refrigerator door fully, items at top portion of refrigerator were below 41F, items were moved to another unit to rapidly chill.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: equipment exiting dishmachine.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (corrected on site)
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces.
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12/20/2013 | Risk Factor | |
| No violation noted during this evaluation. | 06/12/2013 | Complaint | |
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
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 and marking the tag or label with the date when the last shellstock from the container is sold or served.CORRECTED: DISCUSSED WITH CFM ON RECORDING DATES ON TAGS
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: OBSERVED EMPLOYEE TOUCHING LIME IN GLASSES CONTAINING DRINKS FOR CUSTOMERS AND STRAWS USED FOR CUTOMER USE WITH BARE HANDS
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods.CORRECTED: DRINKS WERE DISCARDED. CFM INSTRUCTED EMPLOYEE ON NO BARE HAND CONTACT .
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. OBSERVED RAW FISH STORED OVER COOKED NOODLES IN THE 2 DR SALAD PREP REFRIGERATOR.
Correction: 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, leftover foods, etc. CORRECTED: CFM REMOVED THE ITEM AND STORED IT CORRECTLY.
- Critical: 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: OBSERVED UNWRAPPED TAPONILDA IN THE 1 DR VICTORY UPRIGHT AND UNCOVERED DICED VEGETABLES AND COOKED FISH IN THE 2 DR SALAD PREP UNIT.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.CORRECTED :DICUSSED WITH CFM, ITEMS WERE WRAPPED.
- Cutting Boards / Resurface / Discard
Observation: The cutting boards along the prep line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site)
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required : OBSERVED ACCUMULTATION OF MILDEW ALONG THE ICE CHUTE OF THE ICE MACHINE.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold. CORRECTED: DISCUSSED WITH CFM TO INCREASE CLEANING FREQUENCY OF THE ICE MACHINES.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the 3 vat sink and at the hand sink are leaking.
Correction: A plumbing system shall be maintained in good repair.
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06/12/2013 | Routine | |
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