Raw Silk, 719 King St, Alexandria, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
July 31, 2009 | Follow-up | 1 | 1 | Details / Comments |
|
July 24, 2009 | Routine | 6 | 9 | Details / Comments |
|
January 21, 2009 | Routine | 5 | 7 | Details / Comments |
July 31, 2009 (Follow-up)
Violations:
- 3-501.14(A) - Corrected During Inspection Critical Observed that the following potentially hazardous foods were not cooled from 135F to 41F within a total of 6 hours: chicken.
Discard item. Potentially hazardous foods shall be cooled from 135F to 70F within 2 hoursand from and 135F to 41F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded. - 4-601.11(C) - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: top of the expo line in need of cleaning.
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
This visit was made to conduct a follow-up inspection. Please note the following:
1) Suggest putting large containers of sugar and rice on top of a dunnage rack to facilitate cleaning underneath (dry storage area). .
2) Thermometer must be used to monitor cooling processes.
3) All other items on the previous inspection were observed to be corrected. Please ensure continued compliance with all items.
4) Good organization of raw food items in the freezer; significant improvement from the previous inspection.
5) Good handwashing observed during this inspection; significant improvement from the previous inspection.
If you have any questions, please call me at 703 838 4400 x250
July 24, 2009 (Routine)
Violations:
- 2-301.12(A)-(B) - Corrected During Inspection Critical Observed food employees using improper handwashing procedures (employee repeatedly washing without soap, and using water for about 5 seconds).
ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program. - 2-301.14(A)-(I) - Critical An employee failed to wash his hands before handling cleaned/sanitized dishware after precleaning soiled dishware.
ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness. - 3-301.11(B) - Critical Food employee(s) was observed handling RTE food (bread). After being told to use gloves, employee repeatedly handled bread with barehands.
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)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw shrimp stored over cooked potato in Turbo Air.
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. - 3-302.11(A)(2) - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination (raw chicken thighs stored over raw lamb).
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). - 3-304.12(A)-(F) - In-use utensils improperly stored between use as follows: stored in water not maintained at 135F or above.
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), or 6) 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 floor and/or food stored less than 6 inches off the floor (raw onions in bags stored on ground of eletrical room).
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)(2) - Critical Items observed to be holding at improper cold holding temperatures: chicken/66F; lamb/44~55F; chicken wings/49F; chicken legs/48F; chicken breasts/48F; sliced tomatoes/61F.
Discard chicken wings, breasts and legs. Rapidly cool chicken, tomatoes, and lamb. Potentially hazardous foods (time/temperature control for food safety) shall be held cold at a temperature of 41F or below. - 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: interiors of all refrigeration units; exteriors of all refrigeration units; surfaces of prep tables.
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. - 4-901.11(A) - Stock pots were found stacked while wet after cleaning and chemical sanitization.
After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. - 4-904.11(B) - Cleaned/sanitized utensils dispensed with food contact surface facing up (to the right of the dishwasher).
Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees. - 5-205.11(B) - Corrected During Inspection Dirty utensils are being stored in the handwashing sink adjacent to the 3-comp sink.
A handwashing sink may not be used for purposes other than hand washing. - 6-202.11(A) - Light bulbs above table (where bread is cut) are unshielded.
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. - 6-501.11 - Plastic light shield observed to be melted (above oven for bread); painted floor has deteriorated and is no longer smooth and easily-cleanable.
Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. - 6-501.12(A) - Walls and floors in need of cleaning; many areas are covered with tomato sauce residue.
Clean the physical facilities at a frequency necessary to prevent the accumulation of grime/debris and to ensure the protection and safe preparation of food.
This visit was made to conduct a routine inspection. Please note the following items:
1) A follow-up inspection will be conducted within 7 days to assess compliance with observed violations.
2) Repeat critical violations observed during the follow-up inspection will be subject to civil fines.
3) Good hot holding temperatures observed on steam table.
4) Ticket issued for 3-302.11 (raw chicken stored over raw lamb --> repeat violation).
Please call me at 703 838 4400 x250 to discuss the inspection.
January 21, 2009 (Routine)
Violations:
- 2-301.12 - Corrected During Inspection Critical Improper handwashing procedures observed.
Ensure all food employees clean their hands and exposed portions of their arms with a cleanser in a hand sink by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with water. - 2-402.11 - Corrected During Inspection Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens. - 3-302.11A1 - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food (raw lamb stored over frozen veggies in Artic Air Unit).
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 (chicken over salmon).
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 so that items with higher cook temperatures are located below items with lower cook temperatures. - 3-501.16A1 - Corrected During Inspection Critical Both sauces located on top of the stove were hot holding at improper temperatures (tomato sauce/46F~72; onion sauce/68F)
Discard items. Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. - 3-501.17A - Corrected During Inspection Critical The prepared, refrigerated RTE rice pudding, yogurt and cooked chicken held more than 24 hours are not properly date marked (these items are made in the restaurant).
Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. - 4-204.112B - There was no temperature measuring device located in the Artic Air Freezer.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 4-302.14 - 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. - 4-502.13A2 - Single-service items were observed reused for the storage of food (plastic grocery bags)
Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. - 4-602.13 - The nonfood contact surface of the microwave 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. - 5-205.15B1 - Plumbing connections for the 3-comp sink are leaking (faucet is constantly running).
Plumbing systems and components shall be maintained in good repair. - 5-501.113B - Outside refuse container was uncovered.
Cover all waste containers when not in continuous use.
2-103.11 M - Person in Charge (Employee Health Policy)
Observation: FOOD EMPLOYEES and CONDITIONAL EMPLOYEES
not informed of their responsibility to report in accordance
LAW, to the PERSON IN CHARGE, information about their
and activities as they relate to diseases that are transmissible
through FOOD, as specified under 2-201.11(A).
Action: Ensure that food employees are informed of their responsibility to
report illnesses and diagnoses to the person-in-charge. Please use the information
provided to develop an employee health policy that complies with the reporting requirements
in addition to exclusion/restriction criteria, and reinstatement criteria.
This visit was made to conduct a follow-up inspection. Please note the following items:
1) All non-critical violations shall be corrected prior to the next routine inspection.
2) Continued compliance with critical violations noted above will be assessed at the next routine inspection.
3) Provided operator with employee health policy information during inspection (decision tree and employee agreement).
4) Good demonstration of knowledge.
If you have any questions, please call me at 703 838 4400 x 250
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