Harris Teeter #398 (Deli), 735 N St. Asaph, Alexandria, VA 22314 - Other Food Service inspection findings and violations

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Business Info

Restaurant: Harris Teeter #398 (Deli)
Address: 735 N St. Asaph, Alexandria, VA 22314
Type: Other Food Service
Total inspections: 7
Last inspection: 01/04/2016
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Inspection findings

Inspection date

Type
This visit was made to follow up to the routine food safety evaluation conducted on December 29, 2015. The following corrective actions have been taken:
- The Chef's case was repaired and is functioning properly and all food temperatures were below 41°F. Thank you for taking these actions.
No violation noted during this evaluation.		01/04/2016Follow-up
This visit was made to conduct a routine food safety evaluation. The Person in Charge in the deli was very knowledgeable about food safety, cooking procedures and using time as a public health control procedure. Thank you. The following issues require attention:
1. Time/Temperature Control for Safety Foods shall be held cold at a temperature of 41°F or below. Foods in the chef's case were all around 44°F. Please have this unit serviced. Person in Charge has contacted company to have the unit serviced. If unit is not maintaining temperatures of at least 41°F or below do not use this unit to store Time/temperature Control for Safety Foods. A follow up visit will be conducted in approximately 3 business days to confirm it's functioning properly
2. Please ensure all food employees are washing their hands often especially whenever changing tasks and before putting on new gloves.
Note: Time as a Public Health Control is being used for the hot bar. Food items are changed and discarded every 4 hours. Pizza is changed every 2 hours. A food log is being kept and is well documented. Thank you
*Repeat Observations are Subject to Civil Penalty
  • Critical: Handwashing / When to wash hands (corrected on site)
    Observation: Observed a food employee fail to wash their hands before putting on a pair of new gloves.
    Correction: 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. Instructed food employee to wash their hands and then put on new gloves.
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
    Observation: The following food item(s) were measured at improper temperatures: numerous foods in the chef's case were around 44°F. Ambient temperature of the unit was around 41°F.
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Foods may be sold for the remainder of the day but any remaining food at the end of the day should be discarded. Person in Charge is contacting company to have the unit serviced. If unit is not maintaining temperatures of at least 41°F or below do not use this unit to store Time/temperature Control for Safety Foods.
12/29/2015Routine
The chef case has been repaired and is not maintaining a temperature of degrees F. It is approved for use.
No violation noted during this evaluation.		06/05/2015Follow-up
This visit was made to conduct a routine food safety evaluation.
The chef case was not operating to maintain a temperature of 41 degrees or below. A follow up inspection will be conducted in 3 days to check this unit and approve it for use. PIC agreed not to use it until it is approved, though items can be stored on ice if need be.
*Repeat violations are subject to civil penalty*
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
    Observation: The following food item(s) were measured at improper temperatures: salmon, salads, chicken, and other prepared items in the chef case. The case's ambient temperature was 45 degrees F.
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (Foods were all discarded. PIC agreed not to use unit until it is repaired).
  • Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
    Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: honey mustard and one unidentified sauce on the 2 door low-boy in the deli kitchen.
    Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 1/1/15 they shall be date marked with a "use by" date not exceeding 1/8/15. (The sauces were discarded)
06/04/2015Risk Factor
This visit was made to conduct a routine food safety evaluation.
*Repeat violations are subject to civil penalty*
  • Accessible (corrected on site)
    Observation: The handwashing facility located at the pizza prep area is blocked, preventing access by employees for easy handwashing.
    Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use. (PIC moved shelf blocking the sink).
11/05/2014Routine
*Recommended the issuance of the Alexandria Health Department permit.
*OK for CO
No violation noted during this evaluation.		09/26/2014Pre-Opening
Construction visit. Final inspection is Sept.26 at 1:30pm
No violation noted during this evaluation.		09/03/2014Pre-Opening

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