The purpose of this visit was to conduct a routine inspection.
NOTE:
- Monitor cold holding temperature at the cook line. DO NOT leave food items at room temperature for extended period of time. Advised the manager to use ice water to keep small portion of food at the cook line.
- Do not overfill food items at the prep coolers. During inspection, instructed the manager to remove all the excess food items from the container and move them inside the units.
- Monitor hot holding temperature at the hot line. Add more water in the hot pan and increase the temperature. Re-heat food items if the food items drop temperature below 135F.
- Consumer advisory was reviewed during inspection. Update the lunch menu as discussed.
- Keep the ice scoop at upright position at bar cooler to prevent contamination.
- Discussed the Active Managerial Control with the manager.
- 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: sprinkled garnish (Parsley) on top of two plates of ready to serve food items.
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. DISCUSSED WITH THE MANAGER.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: Chicken Broth (125F), Lobster Sauce (127F) at the hot line.
Correction: Potentially hazardous foods (time/temperature conrol 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. FOOD ITEMS WERE RE-HEATED. ADVISED THE MANAGER TO MONITOR THE HOT HOLDING TEMPERATURE.
- 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: Boiled Potatoes (58F), GArlic & Oil (54F), Sauted Vegetables (52F), Marinara Sauce (53F) at the cook line area (top of Bev-Air 4 Drawer (Right).
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 WERE MOVED IN TO A UNIT TO MAINTAIN 41F OR BELOW. DISCUSSED WITH MANAGER.
- 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: Cheese Sauce, Crab Sauce in Bev-Air 2-DR (Pasta Prep), Raw Tomato Sauce in Walk-in.
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. DISCUSSED WITH THE MANAGER.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: Observed employee was not using sanitizer to sanitize dishes at the 3-vat sink. Sanitizer basin and wash basin (both) were filled with soap water.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. INSTRUCTED EMPLOYEE TO USE SANITIZER AT THE SANITIZER BASIN.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided by the pizza oven handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. PAPER TOWEL WAS PROVIDED.
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02/17/2016 | Routine | |
FINAL CONSTRUCTION AND EQUIPMENT INSPECTION AFTER RENOVATIONS
SCOPE OF WORK:
1. Extend existing restaurant to a closed former Baskin and Robbin space.
2. Relocate walk-in refrigerator/freezer.
3. New electric and plumbing installations.
INSPECTION:
*Approval on the above stated renovations is hereby granted by the Fairfax County Health Department.
No violation noted during this evaluation. | 07/31/2014 | Other | |
The purpose of this visit was to conduct a routine risk evaluation. Chlorine concentration dishmachine kitchen/bar: 100 ppm/0 ppm. Discussed public health significance of low sanitizer concentration at the bar dishmachine with PIC. PIC agreed to have sanitizer concentration tested on a routine basis. NOTE: PLEASE REMEMBER TO PROVIDE COPY OF SERVICE INVOICE FOR BAR DISHMACHINE TO HEALTH DEPARTMENT WITHIN 72 HOURS.
- 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. NOTE: Discussed with PIC. PIC agreed to place all tags in chronolical order, and date as described above. Tags must be held in the facility anv available for review, for at least 90 days after the date the last shellstock is sold or served.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (repeated violation)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution. Glass washer at bar.
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. NOTE: Provide copy of service invoice to Health Department within 72 hours that specifies concentration of final sanitizing rinse.
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04/28/2014 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Chlorine sanitizer concentration final rinse kitchen dishmachine: 100 ppm. Chlorine sanitizer concentration final rinse bar dishmachine <50 ppm. PLEASE REMEMBER TO PROVIDE SERVICE INVOICE FOR BAR DISHMACHINE TO HEALTH DEPARTMENT WITHIN 10 DAYS, AND PROVIDE PARASITE DESTRUCTION/FARM RAISED DOCUMENTATION FOR SEAFOOD OFFERED RAW OR UNDERCOOKED AS DETAILED ABOVE.
- 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): trout, salmon, swordfish, seabass, calamari.
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. Alternatively, if the supplier advises the fish is frozen for parasite destruction, provide a letter from the supplier stating the fish was frozen to a temperature and for a time specified under 3-402.11(A).
- 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: Prosciutto/capocollo/cooked sausage/pepperoni in 2 dr pizza prep cooler: 46/59/51/49 degrees F
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. NOTE: Meats determined to be out of temperature less than 2 hours were relocated to opposite side of prep cooler, further from pizza oven, where satisfactory cold hold temperatures were measured. Only non PHF will be stored in segment of pizza prep top closest to pizza oven.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the low temperature, chemical sanitizing warewashing machine located at the bar was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine at the bar. Until the dishmachine is adequately repaired, use the dishmachine in the kitchen area. NOTE: Provide invoice for dishmachine service to Health Dept. within 10 days.
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11/20/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine risk inspection. Water heater information: 2 Kuritz NRC1111DV tankless. Quaternary ammonium sanitizer in ECOLAB Mega SE ( bar glass washer): 300ppm. Chlorine sanitizer concentration in ECOLAB ES 2000: 50 ppm.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Inadequate record keeping system of molluscan shellfish tags. NOTE: PIC provided tags and advised tags will subsequently be kept with the product until emptied.
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 Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Raw chicken stored next to raw fish in walk-in cooler. Raw beef defrosting next to raw chicken in prep sink. NOTE: PIC corrected storage order/ thawing contact.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- Thawing / Approved Methods
Observation: Observed the following food thawing using an improper method:
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.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours hard boiled eggs cooling for 3 hours in the @LOCATION@ observed at 80°F. NOTE: PIC disposed of eggs.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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: sausage 83 degrees F. NOTE: Sausage determined to be out of temperature < 2hours. PIC increased hot hold unit and returned sausage to required hot hold temperature.
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.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: 4 drawer coolers (left and right)
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located near kitchen entrance was blocked at the start of the inspection, preventing access by employees for easy handwashing. NOTE: P?IIC remove racks that were blocking the sink.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
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06/23/2013 | Routine | |
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.
Information on ORS location was given to the certified food manager (CFM). Please fax, to my attention, within 30 days the picture id of the certified food manager.
Additional food temperatures:
Heavy cream, cooked potatoes - walk in: 40F, 40F
Milk - Beverage Air 2 door flat top bar: 41F
In addition to the following violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
4-302.12 Observed no food thermometer at the facility. Obtain a food thermometer, ensure its calibration and use it frequently.
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: 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
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.
- 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:Observed raw shell eggs stored over herbs, raw chicken stored over cooked potatoes in the walk in - GAVE THE CFM PROPER STORAGE CHART
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.
- 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) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- 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.
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12/20/2012 | Risk Factor | |
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