|Facility Type:||Full Service Restaurant|
|Inspection date:||October 03, 2012|
|Number of critical violations:||11|
|Number of non-critical violations:||9|
Definition of critical and non critical violations
|Code||Observation / Corrective Action|
|2-201.11(A)(1)-(5)|| Critical 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."|
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); and 2) Documentation that employees have been instructed of their responsibility to report symptoms of, diagnosis of or exposure to foodborne illness to management (see "Employee Illness Reporting Agreement" handout); and 3) A management plan to restrict or exclude employees, as applicable, who have symptoms, diagnosis or exposure to foodborne illness (see "Employee Illness Decision Guide for PIC/CFM" handout). The information provided at the time of this inspection will help you develop and implement this policy. Handouts are available in the following languages: English, Arabic, Chinese (traditional), Farsi, Hindi, Korean, Spanish, Thai, Urdu and Vietnamese. If you have any questions about your employee health policy, please contact your area inspector or contact the Health Department at 703-246-2444, TTY 703-591-6435 Provided CFM with new red folder in English.
|6-301.14||Corrected During Inspection No handwashing sign observed at handsink in back at server station or at handsink at cookline.|
Provided handwashing signs to CFM
|6-301.11||Corrected During Inspection Observed that hand soap was not provided at server station hand sink.|
Provide hand soap at each hand sink to allow employees to properly wash their hands.
|3-203.12(B)||Corrected During Inspection Critical The date when the last shellstock from the container is sold or served is not recorded on the tag or label.|
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. A training was provided to the CFM during today's visit on documenting the date the last shellstock is used on the back of each shellstock tag.
|3-203.12(A)||Corrected During Inspection Critical Inadequate record keeping system for molluscan shellfish when removed from their tagged or labeled container.|
Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. The shellstock tag was identified as it was pulled off bag early and placed into 90 day storage of shell stock tags.
|3-202.18(A)(2)|| Critical Illegible or incomplete dealer information for harvest location and harvest date on the shellstock identification tags.|
Shellstock (oysters, clams, mussels) shall be obtained in containers bearing legible source identification tags or labels that are affixed by the harvester and each dealer that depurates, ships, or reships the shellstock as specified in the National Shellfish Sanitation Program Guide for the Control of Molluscan Shellfish. On each dealer's tag or label the following information shall be provided in the following order: 1) the dealer's name and address and the certification number, 2) the original shipper's certification number including the abbreviation of the name of the state or country in which the shellfish is harvested, 3) the same information as specified for a harvester's tag under Subparagraph (A)(1)(b-d) of this section, and 4) the following statement in bold, capitalized type: "This tag is required to be attached until container is empty and thereafter kept on file for 90 days."
|4-703.11(C)|| Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (see 4-501.114) |
The chlorine is not dipsensing at proper strength for the dish machine. Equipment food-contact surfaces and utensils are therefore not adequately sanitized after cleaning due to improper function of the warewashing machine.Discontinue use of machine until proper disinfection strength is restored. Fax copy of the invoice for the repair to Area Seven inspector at fax number 703-385-9568 within 48 hrs.
|4-702.11||Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: Dishes being sanitized in the dish machine|
All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. Sanitize basin tested at 50ppm in three vat sink. Dishes and utensils are being washed, rinsed, sanitized at three vat sink.
|3-501.16(A)(2)(a)||Corrected During Inspection Critical Garlic and oil mixture prepared on site at 67F on prep line.|
CFM was instructed to place the mixture in refrigeration at 41F.
|3-501.17||Corrected During Inspection Critical 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: Observed full pan of lasagna and trays of cooked pasta, prepared on site, five large buckets of tomato sauce, in walk-in refrigerator without a date mark.|
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.
|3-501.17||Corrected During Inspection Critical The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: Observed bulk container of deli ham, shredded mozz cheese in bus tub, bulk sliked and bulk whole bricks of provolone and mozz cheese in walk-in refrigerator without a date mark.|
Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. 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. This date cannot exceed any manufacturer determined "use-by" date based on food safety.
|3-603.11(A)|| Critical A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: Did not observe a consumer advisory on the lunch menu for the tiramisu.|
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. As discussed, provide a consumer advisory on the lunch menu for the tiramisu.
|7-102.11||Corrected During Inspection Critical Working containers of poisonous and toxic materials are not properly labeled with a common name. Observed spray bottle of cleaner on shelve above three compartment sink.|
Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials. CFM was instructed to label the spray bottle.
|3-501.15(A)-(B)||Corrected During Inspection The following methods used for cooling were not adequate to facilitate proper cooling: sliced tomatoes found at 51F on top portion of prep cooler.|
Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans; 2) separating the food into smaller or thinner portions; 3) using rapid cooling equipment; 4) stirring the food in a container placed in an ice water bath; 5) using containers that facilitate heat transfer; 6) adding ice as an ingredient; or other effective methods. Food containers placed in cooling and cold equipment to cool shall be: 1) arranged in the equipment to provide maximum heat transfer through the containers walls, and 2) loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food. Do Not place PHF on top shelf of prep unit unless it begins at 41F or below.
|4-101.19|| The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: Ceiling tiles in front service area and dry storage area in back are absorbant and not easily cleanable.|
Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
|46-33(3)|| The following items are intended for household use only and are not approved for use in a commercial food establishment:Observed home standard, non NSF, chest freezer and pasta makers located in the back food prep areas.|
Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
|4-302.14|| There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.|
Obtain a bleach test kit. A few test strips were provided during today's visit.
|5-202.13|| Critical An air gap between the drain pipe from the three vat sink and the floor drain of atleast 1 inch space within 10 days. |
An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch.
|5-205.15(B)|| Plumbing connections under the three vat sink piping are leaking.|
A plumbing system shall be maintained in good repair. Repair leak.
|6-202.11(A)|| Light bulb(s) in the walk-in refrigerator and in back dry storage area are not covered by a protective shielding.|
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.
|6-303.11(A)|| Observed that inadequate lighting was provided in the walk-in refrigerators, walk-in freezers, and/or dry storage areas. One light bulb out in walk-in refrigerator.|
Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas. Replace bulb.