The purpose of today's visit is to conduct a routine inspection.
No violation noted during this evaluation. | 03/03/2016 | Routine | |
The purpose of today visit is to conduct a risk factor assessment inspection.
EHS provided manager with consumer advisory, hot holding and bare hand contact handouts.
- 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: Dessert garnish
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.---Discuss with the manager and the food employee put on disposal gloves.
- 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 item(s) that may be served raw and/or undercooked: salmon, beef burgers, hanger steak
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.
- Certified Food Manager/Certificate Process (repeated violation)
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action.
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07/27/2015 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: chicken stock(1) & (2)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19.--Reheated to 190F
- 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 item(s) that may be served raw and/or undercooked: salmon and hanger steak
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.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action.
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02/27/2015 | Routine | |
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine behind BAR was observed with a sanitizing rinse concentration of less than 50 ppm chlorine 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. Provide documentation of repair to EHS by FAX to 703-653-9448, Attn: John Vander Voort, RE: Ovvio Osteria, of by EMAIL to: john.vandervoort@fairfaxcounty.gov.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be FAXed to the food safety section at (703) 653-9448, Attn: John Vander Voort, RE: Ovvio Osteria, or EMAILed to john.vandervoort@ fairfaxcounty.gov. Failure to provide a copy of the photo identification card will result in further enforcement action.
- Handwashing Signage at Handwashing Facilities Required
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees. There is no sign "Employees must wash hands before returning to work in the two public restrooms also used by employees. ;Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
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12/16/2014 | Risk Factor | |
Please remember to divide into shallow pans to cool to 75F within 2 hours and 41 within 6 hours.
MENU: During inspection, CFM added astrict to Filet Mignon dinner item menu as can be cooked served to order. Astricts removed from Blue Bay Mussels and Classic Caesar as CFM confirmed that mussels are fully cooked and Caesar is made in house with pasteurized eggs. Reminder added to Lunch Menu.
EHS provided Handwashing signs and Employee Health Policy for facility.
Observed Vacuum Packaging Process in use at facility for raw meats, seafood, and food items that have been processed and prepped. Food items are not held in vacuum packaging in WI cooler for more than 2 days. Please cool foods to 41F or below before packaging.
Please fax/email copy of CFM card, HACCP Plan for Vaccum Packaging and Invoice for Continental 1DR Flat top cooler to Health Dept by 7/10/14.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Tags missing from the molluscan shellfish containers. OBSERVED MUSSLES IN 4DRAWER PREP COOLER WITH NO TAG ATTATCHED TO CONTAINER.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. CFM MADE COPY OF TAG AND ADDED TO MUSSLE CONTAINER.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site) (repeated violation)
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. EHS EXPLAINED PROCESS OF DATING SHELLSTOCK TAGS.
- 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: Tomato Sauce cooling for 6 hours in the WI Cooler observed at 44°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 item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: half & half 43F, milk 46F - Continental 1DR flat top cooler
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. FOOD ITEMS MOVED TO WI COOLER.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: OBSERVED MULTIPLE FOOD ITEMS IN WI COOLER INCLUDING TOMATO SAUCE AND MEAT SAUCE WITH INCORRECT DATE LABEL ON CONTAINER.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. CFM CORRECTED DATE LABEL. PLEASE UPDATE DATE LABELS ACCORDINGLY PER FOOD ITEM PREPARED.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (corrected on site)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: Filet Mignon
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. ADDED ASTRICT TO FILET MIGNON ON DINNER MENU.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Continental 1DR flat top cooler (coffee)
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.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the sanitizer buckets with a concentration of 0 ppm total quaternary ammonium compound. OBSERVED WIPING CLOTHS IN WATER WITH NO SANITIZER SOLUTION PRESENT.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. CFM ADDED QUAT SANITIZER TO BUCKETS AT ACCEPTABLE LEVELS.
- Sanitizing Solution Test Kit Accurate & Used
Observation: The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution. OBSERVED NO TEST STRIPS AVAILABLE FOR QUAT AMMONIA FOR 3VAT SINK/SANITIZING BUCKETS, OR CHLORINE TEST STRIPS FOR DISHMACHINE AT BAR.
Correction: The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
- Critical: Certified Food Manager/Presence Required
Observation: There is no Certified Food Manager present in the establishment. CFM DOES NOT HAVE CARD PRESENT AT FACILITY AND NOT AVAILABLE DURING TIME OF 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. PLEASE OBTAIN CARD FROM ORS AND FAX OR EMAIL COPY TO HEALTH DEPARTMENT.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees. NO HANDWASHING SIGN POSTED AT HANDSINKS.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. EHS PROVIDED HANDWASHING SIGNS.
- When a HACCP Plan is Required / Shall Have HACCP
Observation: The establishment does not have a properly prepared HACCP Plan. OBSERVED VACCUM PACKAGING IN USE AT FACILITY. NO WRITTEN HACCP PLAN AVAILALBE.
Correction: PLEASE CREATE HACCP PLAN AND SEND TO HEALTH DEPARTMENT.
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06/30/2014 | Routine | |
The purppose of this visit was to perform a routine in-service inspection of a new food service establishment. Thank you for your assistance in this process.
Present at inspection: CFM and Executive Chef above, and GM John C. Allred, ServSafe certification 7060862 (Exp. 4/26/2015).
Dish Machine CMA CM-180 HTC 50 GPH Hot water sanitization: passed thermolabel test
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- 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. Shellstock received fresh: mussels and clams.
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. EHS EXPLAINED REQUIREMENT
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: items prepared at room temperature (cut tomato) and by cooking (cooked veal loaf) were introduced to prep coolers with insufficient pre-cooling, and were above acceptable cold holding temperature of 41F or below.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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: In True 4 Drawer Prep Cooler #1: cooked veal loaf in cabinet at 46F, cut tomato in prep top at 62F
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. Both items had been recently introduced, from partial cooling and room temperature storage/cutting respectively, with insufficient pre-cooling befor introduction to prep coolers. In is recommended to pre-cool all food items below 41F prior to introduction to prep coolers, as these units have limited cooling capacity,.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. EHS PROVIDED ADDITIONAL HANDWASHING SIGNS IN ENGLISH AND SPANISH, WHICH WERE POSTED.
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08/27/2013 | Routine | |
PREOPERATIONAL FINAL INSPECTION FOLLOW UP
*Items listed on inspection report dated 07-15-13 have been corrected. We thank you.
*Approval for a Health Department Permit is hereby granted. This inspection report shall serve as your permit until official permit is delivered to you. No equipment change/replacements/additions are allowed without approval by Health Department.
No violation noted during this evaluation. | 07/16/2013 | Follow-up | |
PREOPERATIONAL FINAL INSPECTION
1. The front kitchen hood system has not been caulked to walls. CORRECTED.
2.Self-close devices have not been installed on rest room doors.
3. Lighting at rest rooms is only 3 foot candles. Code requires at least 20 foot candles.
4. The back kitchen hood system has not been caulked to wall. CORRECTED.
5. Clean glasses shelf is located at dining room and easily accessible to customers and potential contamination. Relocate the shelf.
6. Dry goods storage shelves have not been installed.
7. A self-close device has not been installed on employees' rest room door.
*You may stock prepackaged food items only. No food service or food preparation before a permit is issued.
*Owner/Contractor shall correct the above listed items and schedule for a final follow up inspection.
No violation noted during this evaluation. | 07/15/2013 | Pre-Opening | |
PREOPERATIONAL FINAL INSPECTION
*A preoperational final inspection was scheduled for today at 11:00 A.M. However, on arrival at the establishment, it was revealed that the required final inspections in Plumbing and Mechanical had not been obtained. These two inspections are part of final inspections that are required before scheduling and or conducting a final Health Department inspection. No inspection was conducted during this visit. Contractor shall obtain the required inspections then schedule for a final Health Department inspection.
No violation noted during this evaluation. | 07/15/2013 | Pre-Opening | |
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