This visit was made to follow up to the routine food safety evaluation conducted on March 24, 2016. The following issues have been corrected:
1. The generator is now working properly and the refrigerator units are functioning properly. Please ensure that the generator is always on whenever the food truck is in operation to ensure that proper temperatures are maintained in the refrigerators
2. The water tanks are full and there is water and hot water available
The following issues require attention:
1. Ensure that all food workers are washing their hands often and properly for 20 seconds with soap before engaging in food preparation and any time after possible contamination (i.e. wash hands when switching from one task to another) including: After handling soiled equipment or utensils, During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks
- Critical: Certified Food Manager: Presence Required (repeated violation)
Observation: Person in Charge had a food safety certificate but did not have a Northern Virginia Certified Food Protection Manager card at the time of the visit.
Correction: Establishment shall be under the control of someone holding a valid Northern Virginia Certified Food Protection Manager card at all operating times. Card is to be obtained from ORS Interactive within 10 business days. A follow up visit will be conducted to verify or yo may fax a copy to (703) 746 4919 or e-mail a copy to eric.spring@vdh.virginia.gov
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: Observed a food worker fail to wash her hands when changing gloves after handling raw chicken.
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 worker to wash her hands properly before putting 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: raw chicken in 2 door reach in was at 49°F. Chicken was just purchased that morning from restaurant depot and will be prepared this morning.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Please use all chicken this morning and do not keep any leftovers. Ensure that chicken is received at the proper temperature when purchasing it and that the generator is on to maintain proper temperatures in the refrigerators.
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03/25/2016 | Follow-up | |
This visit was made to conduct a routine food safety evaluation. The following issues require attention:
1.Time/temperature control for safety foods (TCS) must be held cold at 41°F or below. Do not use the upright refrigerators or reach in refrigerator to store any TCS foods until the generator is on and functioning and the refrigerator is able to maintain temperatures of 41 °F or below. A follow up visit will be conducted tomorrow to verify that it is working properly.
2.Establishment shall be under the control of someone holding a valid Northern Virginia Certified Food Protection Manager card at all operating times. Card is to be obtained from ORS Interactive within 10 business days. A follow up visit will be conducted to verify or you may fax a copy of the card to (703) 746 4919.
3. Discussed using Time as a Public Health Control Procedure for the pico de gallo and curtido on the counter as these items are not kept under refrigeration. The document for using Time instead of temperature control was provided and its requirements discussed. Please ensure that any remaining foods are discarded at the end of the 4 hour period.
Notes:
- Ensure that there is sufficient water in the water tank for handwashing at all operating times and that hot water is available.
- An updated Employee Health Policy poster was provided and its requirements discussed.
*Repeat Observations are Subject to Civil Penalty
- Critical: Certified Food Manager: Presence Required
Observation: Person in Charge had a food safety certificate but did not have a Northern Virginia Certified Food Protection Manager card at the time of the visit.
Correction: Establishment shall be under the control of someone holding a valid Northern Virginia Certified Food Protection Manager card at all operating times. Card is to be obtained from ORS Interactive within 10 business days. A follow up visit will be conducted to verify or yo may fax a copy to (703) 746 4919 or e-mail a copy to eric.spring@vdh.virginia.gov
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed a food employee re-enter the food truck after being outside and put on gloves without first washing her hands.
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 hands and then put on new gloves.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: spaghetti in tomato sauce on counter was at 117°F. As per Person in Charge it was prepared this morning around 10 or 11 AM
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above. Any remaining spaghetti is to be discarded at the end of lunch service around 12:30 PM.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: All foods except one container of fish, in the two door upright refrigerator were above 50°F and the refrigerator was not turned on as the generator was not working properly. Pico de gallo and curtido for the pupusas was on the counter at room temperature (around 65-68°F)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. All foods were discarded by the Person in Charge. One container of fish was placed in the reach in freezer. Please have the generator serviced and ensure that the refrigerator is functioning properly before using to store any time/temperature control for safety foods. A follow up visit will be conducted tomorrow to verify. Discussed using Time as a Public Health Control Procedure for the pico de gallo and curtido.The procedure was provided to the Person in Charge and its requirements explained. Discard any remaining food at the end of the 4 hour period.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
Observation: There was no temperature measuring device located in the 2 door reach in refrigerator,
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. A thermometer was provided to the Person in Charge. Please monitor the temperature of this refrigerator.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at the handwashing sink used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. A sign was provided to the Person in Charge.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: Concentration of chlorine being used as a sanitizer was above 200 ppm..
Correction: Chemical sanitizers shall be used in accordance with the CFR. High concentrations of sanitizer in excess of the CFR requirements can be harmful because residues of the materials remain. Solution remade and all dishes and food contact surfaces to be washed at the restaurant that the food truck uses as a commissary. Concentrations of chlorine soltion should be between 50-100 ppm.
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03/24/2016 | Routine | |
Hot water has been restored, generator battery replaced. Food establishment okay to open.
Note: Discussed using Time rather then temperature control for cole slaw, pico, and cabbage salad. Make sure products are discarded after 4 hours.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items are not being cold held at 41 degrees F or less: coleslaw, pico de gallo, and cut cabbage salad were at 61 degrees F on the counter. As per owner, products were placed on counter for service rush.
Correction: Time/Temperature Cotnrol for Safety foods shall be cold held at 41 degrees F or less. Corrected by moving TCS foods to refrigerator. Products shall be discarded if not served within the next three hours.
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07/07/2015 | Routine | |
This visit was made to conduct a routine food safety evaluation.
- Mobile Food Unit: Identification & Permit Display
Observation: Establishment trade name and contact phone number is not conspicuously displayed on the back of the mobile food unit.
Correction: Provide establishment trade name and contact phone number on the back of the mobile food unit.
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12/12/2014 | Routine | |
Went over code changes, gave binder to operator. (mobile unit)
No violation noted during this evaluation. | 08/04/2014 | Risk Factor | |
2014 AHD MFE permit sticker issued.
- Outer Openings, Protected
Observation: Screen for rear door window is not firmly attached.
Correction: Reattach screen for back door to prevent the entry of any vermin.
- Cleaning Frequency for Physical Facilities
Observation: Grease build-up observed on sides of equipment.
Correction: Clean equipment at a frequency to preclude accumulation.
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12/02/2013 | Routine | |
This visit was made to conduct a routine inspection.
- Physical Facilities Good Repair (repeated violation)
Observation: No screens on roof windows. (windows cracked open).
Correction: If you wish to open sky lights then you must provide screens.
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07/30/2013 | Routine | |
Restaurant representatives - add corrected or new information about A-K Food Enterprise, 2905 Woodlawn Trail, Alexandria, VA 22306 »