Restaurant: Tasting Room Wine & Bar Shop
Address: 1816 Library Street, Reston, VA 20190
Type: Full Service Restaurant
Phone: 703 424-3346
Total inspections: 3
Last inspection: 05/14/2015
A ROUTINE INSPECTION of your facility was conducted today. Thank you for accompanying me during this visit as your participation allows me to clarify processes at your facility that may require further assessment. NOTE: At this inspection owner and CFM were informed that a Certified Food Manager needs to be on the premises at all times when facility is operating and this includes cleaning, sanitizing and prepping times. Also discussed review of the Employee Health Policy guidelines with staff on a regular basis. Questions: Call 703-246-2444
Sanitizer Test Kit Required (corrected on site) Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. OBSERVED THAT THERE WAS NO BLEACH TEST KIT TO TEST THE CHLORINE SANITIZER SOLUTION
Correction: Obtain a BLEACH test kit. DISCUSSED WITH CFM, PROVIDED TEST STRIP KIT WITH COLOR CODE IDENTIFIER.
Critical: Certified Food Manager/Presence Required (corrected on site) Observation: There is no Certified Food Manager present at the beginning of the inspection.OBSERVED THERE WAS NO CFM AT THE ESTABLISHMENT UPON ARRIVAL.
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. CFM WITH VALID ORS CARD ARRIVED APPROXIMATELY 20 MINUTES AFTER THE START OF THE INSPECTION. CFM AND OWNER HAVE BEEN NOTIFED THAT A PERSON WITH VALID FOOD MANAGER LICENSE NEEDS TO BE AVAILABLE AT ALL HOURS OF OPERATION INCLUDING THE CLEANING AND SANITIZING PROCESS.
Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site) Observation: The concentration of the CHLORINE SANITIZER solution IN GREEN SANITIZER BUCKET was measured at >200 ppm WHEN TESTED WITH CHLORINE TEST STRIP. 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 CHLORINE SANITIZER solution at 50-200 ppm. Verify concentration using the appropriate test kit. EHS WORKED WITH STAFF MEMBER TO ADJUST THE CONCENTRATION OF SOLUTION TO 100PPM WHEN TESTED WITH BLEACH TEST STRIP.
05/14/2015
Routine
No violation noted during this evaluation.
03/18/2014
Risk Factor
*This is an existing wine tasting and shop that was found operating without the required Health Department Permit. The operator had stated that he was not aware that his establishment needed a Health Department permit in the Fairfax County. *The operator submitted plans and also applied for a Health Department Permit. The plans were approved by the Health Department on 12-12-13. *Employees Health Policy Red File was provided to the PIC and discussed the requirements of the policy. INSPECTION 1. Install a faucet for the three-compartment sink that reaches all compartments of the sink. 2. The mechanical dish washing machine is not sanitizing at the required final rinse temperature. The dish washer not to be used until it has been repaired and sanitizing at the required final rinse temperature. 3. Provide a test kit for testing the sanitizing solution. *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 changes/replacements/additions are allowed without approval by Health department. No violation noted during this evaluation.
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