The purpose of this visit is to conduct a follow up inspection to check on the update of a consumer advisory on the menu for Salmone De Carpaccio on the bar menu and Tiramisu on the dessert menu. The menus have not been updated yet. Manager has requested an extension of 10 days to update both menus. Extension granted. A follow up will be conducted on or about .
- 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: On the bar menu: Salmon De Carpaccio
Correction: and on the dessert menu: Tiramisu
- Physical Facilities Good Repair
Observation: Observed that the floor tiles in the server area/kitchen are cracked and chipping and are not maintained in good repair.
Correction: Repair the floor tiles. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/25/2016 | Follow-up | |
Today’s inspection was to conduct the first routine assessment. 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. Employee Health Policy in place. Letter of parasite destruction on file. Temperatures measured observed within acceptable limits. Quaternary ammonium sanitizer at three vat sink within acceptable limit. Facility needs to obtain a test kit. Heat sanitizing dishmachine in kitchen activated thermolabel on first run. Chemical sanitizing dishmachine at bar measured within acceptable limits for chlorine (facility has test kit for chlorine). Time as a public health in place observed on items at buffet. Thank you.
To Do:
Update and provide consumer advisory for Tiramisu on dessert menu and Salmone de carpaccio (smoked salmon) on Bar menu within 30 days. Provide a picture of the updated menu's showing full consumer advisories for Tiramisu and Salmon de carpaccio on each of the two respective menu's, to EHS via email or fax. Please ensure that all correspondence has the name and location of this establishment.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- Thawing / Approved Methods (corrected on site) (repeated violation)
Observation: Observed the following food thawing using an improper method: Thawing frozen ravioli on countertop.
Correction: Foodworker placed the ravioli into a reach in refrigerator to continue thawing. Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
- 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 item(s) that may be served raw and/or undercooked: On the bar menu: Salmon De Carpaccio
Correction: and on the dessert menu: Tiramisu
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the Quaternary ammonium.
Correction: Obtain a QUATERNARY AMMONIUM test kit.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the floor tiles in the server area/kitchen are cracked and chipping and are not maintained in good repair.
Correction: Repair the floor tiles. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/18/2016 | Routine | |
The purpose of this visit was to conduct a routine inspection. Environmental health specialist discussed active managerial control, temperature logs, hand washing policy, employee health policy and demonstration of knowledge. Environmental health specialist provided educational information on proper cooking temperatures and additional information on employee health.
Time as a public health control is used for the entire buffet and omelet station which includes chicken, pasta and diced tomatoes.
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s).
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged): 3dr prep cooler located by ovens and 3dr pizza prep cooler in pizza station
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Replace all gaskets to allow for proper seal of doors on refrigeration units and the maintenance of proper cold holding temperatures.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: wall shelf on cookline, inside of drawers where silverware is stored and gaskets on all refrigeration units.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction. Clean wall shelf, inside of drawers where silverware is stored and gaskets on all refrigeration units.
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02/25/2015 | Routine | |
This is risk factor assessment. Training on cold and hot holding temperatures, cook temperatures, cross contamination, sanitizing concentration, etc. were provided to the new manager. Please assure proper documentation are all in file.
No violation noted during this evaluation. | 11/17/2014 | Risk Factor | |
Today’s inspection was to conduct a risk factor assessment. 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.
Observed correction of Hand sink hot water after the entrance to kitchen for the salad/dessert prep area.
Observed Time as Public Health Control for lunch buffet. Manager discarded all the food (not at 41F or below) on time after lunch buffet ended.
**Please fax and provide a copy of maintenance invoice for 3dr prep cooler at cookline by August 19, 2014.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: cream sauce in hot well 108F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. Reheated to above 165F.
- 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: cut tomato (59F), garlic and oil (61F) on prep top
Correction: dice ham (48F) in 3dr prep cooler at cookline.
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08/05/2014 | Risk Factor | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw bacon wrapped raw chicken over cooked rigatoni, raw Tilapia over cooked crawfish mix in walk-in cooler.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Food on Display Protected From Contamination
Observation: The food on display is not protected from contamination. Desserts for lunch buffet needs sneeze guard.
Correction: Food on display shall be protected from contamination by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means.
- Thawing / Approved Methods
Observation: Observed the following food thawing using an improper method: frozen fish
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
- Equipment / Non Food / Design / Easy Clean
Observation: The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable: aluminum foiled lined shelves.
Correction: Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH test kit.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the chlorine-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 dish machine at bar with a concentration of chlorine of less than 10 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions
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 3-vat with a concentration of 100 ppm total quaternary ammonium compound.
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.
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers were observed reused for the storage of spices
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (repeated violation)
Observation: Water from the handwashing sink at preap area was measured at a temperature less than 100°F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
- Plumbing / Maintained in Good Repair
Observation: Faucet at 3-vat for hot water is loose and not able to effectively turn on hot water.
Correction: A plumbing system shall be maintained in good repair.
- Floor / Wall / Ceiling / Cleanability
Observation: Ceiling tiles in prep area and dry storage area are not easily cleanable.
Correction: Ceiling tiles should be nonabsorbent, smooth and easily cleanable.
- Light Bulbs / Locations where Shielding is Required
Observation: Some light bulb(s) in the prep and dry storage area are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Physical Facilities Good Repair
Observation: Observed that following are in need of repair: cracked or missing tiles in kitchen.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the following are in need of cleaning: floor, around equipments.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name: several spray bottles.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
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01/24/2014 | Routine | |
Complainant observed smoking at the bar between 7-10PM. This facility has permit to smoke at designated area, located in the bar section of the restaurant. The problem may have been due to the fact that patio gate for smoking area and side entry door into smoking area exists facing the parking lot. Previously, patrons have used this side door into the restaurant and complained that they were walking into smoking area. The main entry exists facing the street. Main entrance walks into non-smoking area.
Manager posted a sign on the door of this side entrance requesting customers to use the main door and also that this door is for designated smoking area after 3PM.
No violation noted during this evaluation. | 06/03/2013 | Complaint | |
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Tags missing from the molluscan shellfish containers: employee had stored the tag before all clams were used up in walk-in cooler.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw lamb over vegetables in 3dr prep cooler at cookline, raw salmon over polenta in 3dr pizza prea.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- 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: cooked chicken (51F), cooked mushroom in oil (54F) in 3dr salad cooler - discarded and maintenance called since cooler is running at 66F. Cooked chicken (45F), cooked shrimp (45F) in 3dr pizza prep cooler - discarded
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.
- 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: facility made caesar salad dressing in 2dr display salad cooler, ricotta mix in 3dr pizza prep cooler - discarded.
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- Critical: Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: facility made caesar salad dressing for both take out and restaurant menu. Restaurant menu was corrected during inspection.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (repeated violation)
Observation: Water from the handwashing sink by the swinging door into kitchen area was measured at a temperature less than 100°F because hot water is not available at this hand sink.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
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06/03/2013 | Risk Factor | |
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