EHS observed date marking appears to be in compliance. Ambient air temperature in the walk-in refrigerator was observed at 37 F
- Duties / Train Employees in Food Safety
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Employees require training in sanitizing food contact surfaces, date marking, and cold holding.
Correction: The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties. Monitor employee adherence to food safety regulations.
- Food Storage Containers, Identified with Common Name of Food
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: several prepared foods and sauces in multiple refrigeration units.
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food. For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counters, or in buckets with inadequate concentration of sanitizer.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Equipment / Good Repair / Operation
Observation: Water temperature guage on dishmachine is not functioning.
Correction: Repair or replace gauge to allow verification of proper wash/rinse temperatures.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged): Left two door prep refirgerator.
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. Inspect and replace gaskets as needed. Maintain gaskets clean.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the cook line, and stored near three vat sink are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours
Observation: The interior of the microwave oven is observed soiled.
Correction: The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: plates, shelving, interiors of refrigeration equipment, food storage shelving.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Refuse / Area / Clean
Observation: An accumulation of grease was observed on the ground around the outside grease bin, and on the top of the bin.
Correction: A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.
- Physical Facilities Good Repair
Observation: Observed that the floor wall junctures are not maintained in good repair - especially in dish washing area.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Replace tiles as needed to ensure a water-tight joint between floor and walls.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floors beneath shelving and equipment, and ceiling near kitchen handsink is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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01/05/2016 | Follow-up | |
Facility no longer orders live shellstock. A new supplier provides frozen shellfish, and all are served fully cooked. The dish machine was repaired, and rinse water was measured to contain between 50 and 100 ppm chlorine. The right prep top refrigerator was repaired and is now holding foods at safe temperatures. The walk-in refrigerator appears to be functioning properly - interior air was measured at 40 F. Foods inside the walk-in were observed at 43-44 F. CFM stated walk-in door is opened frequently during lunch preparation. EHS advised installation of a curtain/apron to retain cold air in the unit when opened, and to minimize trips into the unit. An employee adjusted the unit to maintain a colder internal temperature.
A new date marking system has been implemented, but all applicable foods are not yet marked. Fruits and vegetables from cans, and beans and sauces cooked in house were observed without date markings. No date markings were observed in the walk-in refrigerator or prep refrigerators. EHS provided additional training on date marking.
A follow-up inspection will occur to verify implementation of date marking and proper cold holding in the walk-in refrigerator.
- Duties / Train Employees in Food Safety
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Employees require training in sanitizing food contact surfaces, date marking, and cold holding.
Correction: The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties. Monitor employee adherence to food safety regulations.
- Critical: Hands and Arms / Cleaning Procedure (repeated violation)
Observation: Observed food employees using improper handwashing procedures. An employee was observed washing their hands in the handsink. Hands were washed for less than 10 seconds. The employee then used a paper towel to dry hands, wipe their face, and resume drying hands.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Handwashing / Where to Wash
Observation: A food employee was observed cleaning their hands in the three vat sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- Food Storage Containers, Identified with Common Name of Food
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: several prepared foods and sauces in multiple refrigeration units.
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food. For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counters, or in buckets with inadequate concentration of sanitizer.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (repeated violation)
Observation: No date marking system was observed in the facility.
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient. Commercially processed foods from sealed contatiners also require date marking. Foods must be served or discarded within 6 days of the date of preparation. Train employees in date marking and actively monitor date marking and discard expired foods. Date marking stickers, available from restaurant supply stores, are reccomended due to their simplicity of use.
- Equipment / Good Repair / Operation
Observation: Water temperature guage on dishmachine is not functioning.
Correction: Repair or replace gauge to allow verification of proper wash/rinse temperatures.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged): Left two door prep refirgerator.
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. Inspect and replace gaskets as needed. Maintain gaskets clean.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the cook line, and stored near three vat sink are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours
Observation: The interior of the microwave oven is observed soiled.
Correction: The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: plates, shelving, interiors of refrigeration equipment, food storage shelving.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Refuse / Area / Clean
Observation: An accumulation of grease was observed on the ground around the outside grease bin, and on the top of the bin.
Correction: A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.
- Physical Facilities Good Repair
Observation: Observed that the floor wall junctures are not maintained in good repair - especially in dish washing area.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Replace tiles as needed to ensure a water-tight joint between floor and walls.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floors beneath shelving and equipment, and ceiling near kitchen handsink is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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11/17/2015 | Follow-up | |
This was a follow up inspection. The walk in cooler an refrigerator have been repaired. All other violations still need to be corrected and a follow up inspection will be conducted.
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. Equipment additions/replacements/changes arenot allowed without Health Department approval.**
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
- Physical Facilities Good Repair
Observation: Observation: Broken walls in coffee room area, missing floor tiles in the kitchen, cracked ceiling with signs of water damage in dry storage, water damaged ceiling panels in counter service area.
Correction: Repair the physical facilities with 30 days. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floors around the buffet area are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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04/10/2015 | Pre-Opening | |
Approval for a Health Department Permit to operate is denied at this time. Review the cited items above. All items must be corrected as recommended at the time of the next pre-opening inspection. Call the Health Department at 703-246-2444 in order to arrange a new inspection..
- Equipment / Good Repair / Operation
Observation: The following refrigeration units are not operating properly and are unable to maintain cold food at or below 41°F: WALK IN COOLER 45F, 2 DR TRUE UPRIGHT REFRIGERATOR 45F
Correction: Repair/adjust the units so to be able to maintain foods at or below 41°F. Do not use the units to store potentially hazardous foods while they are not operating properly.
- Physical Facilities Good Repair
Observation: Observation: broken walls in coffee room area, missing floor tiles in the kitchen, cracked ceiling with signs of water damage in dry storager, water damaged ceiling panels in counter service area.
Correction: Repair the above physical facilities within thirty days.. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floors around the buffet and 2Dr superior refrigerator are need of cleaning.
Correction: Clean the physical facilities within ten days and take necessary steps to ensure pyhsical facilities are cleaned at a frequency necessary to ensure the protection and safe preparation of food.
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04/08/2015 | Pre-Opening | |
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