Today I conducted a routine inspection and discussed with the certified food manager the following:
1. Management should be reiterating the 5 major risk factors associated with foodborne illness with staff frequently: Employee health policy, Personal hygiene, Contaminated equipment/utensils, Time/Temperature relationships for food and Unapproved food sources.
2. Management should calibrate all food thermometers at least once a week in an ice water bath to 32f to ensure accuracy.
3. Management should use ice plus cold water if storing pans of food on ice to keep the items cold at 41f or below. The ice and water allows the pans to be buried into the water bath and keep foods colder, longer.
4. Management should document temperatures of cold foods upon receipt using a calibrated food thermometer to ensure the delivery is at 41f or below. Document the temperatures on the invoices.
5. Management should ensure staff always store raw meats, poultry, seafood, etc below prepared foods, frozen vegetables, ice cream, etc. to prevent cross contamination while in storage inside refrigerators and freezers.
6. Management is having a new chemical dispensing unit installed at the mop sink. Ensure the system is equipped with a back flow prevention device inside the chemical dispensing unit or an air gap to prevent back flow.
7. Management should ensure staff always label containers of food properly to indicate "Time as a public health control." For example if the whipped butter and bernaise sauce are being held at room temperature then documentation shall indicate the time the foods were removed from the refrigerator and the discard time no more than 4 hours later. Any left over food after 4 hours shall be discarded.
If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: 1. Utensils like knives, spatulas, etc stored in water at 117f.
Correction: 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 135°F and the container is cleaned frequently. DISCUSSED WITH MANAGER. MANAGER REMOVED UTENSILS AND HAD THEM PUT THROUGH THE DISH MACHINE.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 1. Corn relish stored inside the Traulsen 1DR UPR refrigerator@broiler station: 48f, 2. Whipped butter sitting out at room temperature: 68f, 3. Par-cooked french fries stored in the 2DWR refrigerator@grill station: 44f.
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. DISCUSSED WITH MANAGER. MANAGER SHALL INSTRUCT STAFF THAT ALL COLD FOODS SHALL BE HELD AT 41F OR BELOW AT ALL TIMES.
- 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 for the bar 3-vat sink where glasses are washed, rinsed and sanitized. DISCUSSED WITH MANAGER AND BAR STAFF. MAINTAIN BLEACH SOLUTION FOR GLASS WARE AT A CONCENTRATION OF 50-200PPM. OBTAIN THE PROPER TEST KIT.
- Toilet Rooms, Enclosed / Self-Closing Door
Observation: Employee's toilet room door is not provided with a self-closing door.
Correction: Provide a self-closing hinge or closing mechanism for the toilet room door. DISCUSSED WITH MANAGER. MANAGER WILL ORDER THE CORRECT TYPE OF DOOR HINGE SO THE RESTROOM DOOR CLOSES ON ITS OWN.
|
12/07/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection:
NOTE:
- Advised the PIC to keep small portion of butter out in the cookline. If butter is stored in the room temperature, the Time as Public Health Control is required. Discussed with the PIC to keep time card for butter and any other Potentially Hazardous Food items that are not temperature controlled.
- Provided a copy of cross contamination prevention guidelines and datemarking guidelines to the PIC.
- Service the coolers and provide copy of service receipt to the Health Department with in 2 days.
- Active Managerial Control was discussed with the PIC and a handout was provided.
- Observed the food items in the walk-in cooler were elevated. Provided cooling logs, cooling methods, and cooling sign to the PIC to help reduce the cold holding temperature violation while cooling/after cooling.
- 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. Discussed with the PIC and instructed to mark the last served date.
- 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: Yellow Cheese at the 4-Drawer (Broiler Station) cooler.
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. Food item was discarded.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: The raw animal food on display is stored in a manner that may cause cross contamination of ready-to-eat food as follows: Raw hamburger over bread in the Traulsen 1-DR UR by the cookline
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be displayed to prevent cross contamination. Display all raw foods together and all cooked foods or ready-to-eat foods together. Maintain separation. Food items were re-located.
- 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 hamburger over steak in the Traulsen 1-DR UR cooler by the cookline.
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). A cross contamination prevention guidelines hand out was provided to the PIC. Food items were re-located.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
- Buttermilk (45F), Liquid eggs (50F), Butter (59F) at the cook line.
- Scallop (44F), Shrimp (44F), Raw Chicken (44F) at the 4-Drawer cooler (Broiler Station).
- Cooked Potatoes (48F), Steamed Asparagus (47F), Steamed String Beans (47F), Cooked Spinach (47F), Butter Casino (44) at the Walk-in (Produce) cooler
- 1/2& 1/2 Milk (50F), Whole Milk (48F) at the 1-DR reach-in cooler at the coffee station.
- Crab Meat (51F), Sliced tomatoes (44F) at the Traulsen 2-DR upright cooler at pantry
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 from the cook line and walk-in cooler, 1-DR reach-in, and Traulsen coolers were discarded. Food items at the Broiler station was determined to be out of temperature less than 2 hours. Those items were moved to the freezer to cool down. Discussed the cold holding issues with the PIC.
- 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: Shredded jack and chedded cheese (2-Containers) in the walk-in cooler.
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. Food items were discarded. Provided a copy of datemarking guidelines to the PIC.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F:
- 4-Drawer (Broiler Station) at the cookline (45F)
- Traulsen 2-DR UR coolker - Pantry (50F)
- 1-DR reach-in cooler- Coffee Station (52F)
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. Service the coolers and provice copy of service receipt to the Health Department with in 2 days.
|
06/08/2015 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Thank you for your time today. If you have any questions, please call (703) 246-2444. Please submit service report or invoice for repair of
2DR flat top reach-in refrigerator
which was holding above 41F during today's visit.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: hard-boiled egg, mozzarella, lobster, at 49F, 50F, and 46F in 2DR flat top reach-in refrigerator. Egg and cheese discarded. Lobster moved to walk-in refrigerator to cool to 41 or below.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.
|
12/15/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
Please submit invoice for repair of both units holding an ambient temperature above 41F. (2DRW refrigerator by stove, and flat top prep refrigerator).
Maintain records or labels for Temperature Control for Safety food items (such as butter) which are kept at room temperature. Time as a Public Health Control records were observed to be in compliance for the Hollandaise sauce during today's inspection.
If you have any questions, please feel free to call (703) 246-2444. Thank you for your time today.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Chicken, crab cakes, in 2DRW refrigerator by stove holding at 58F, and 49F.
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. CHICKEN WAS DISCARDED. CRAB CAKES WERE MOVED TO WALK-IN REFRIGERATOR.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food items: softened butter.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. PERSON IN CHARGE CREATED TIME AS A PUBLIC HEALTH CONTROL LABEL FOR BUTTER.
- 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: 1) 2DRW refrigerator - by stove at 58F, 2) flat top prep refrigerator at 58F.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
|
06/27/2014 | Routine | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: sliced tomatoes and lobster in 2DRW refrigerator at 48F, and 59F.
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. DISCARDED.
|
12/27/2013 | 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.
In addition to the following violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
4-501.11(A)
The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 2DRW flat top refrigerator. TCS food was removed from the unit. Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. Please send a copy of the invoice for the repair of the 2DRW flat top refrigerator upon repair.
As discussed during the inspection, consumer advisory reminder and disclosure are to be added to the menu within 90 days.
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: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Pico de gallo, tartar, mustard cheese, in 2DRW flat top refrigerator at 56F, 70F, and 60F. DISCARDED. Lobster fondue in walk-in refrigerator at 46F- moved to another unit to cool.
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: Consumer Advisory, Disclosure Provided
Observation: Raw and/or undercooked foods provided on the menu, do not provide a disclosure statement.
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 asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
|
05/21/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about The Palm Restaurant, 1750 Tysons Blvd, Mclean, VA 22102 »