This visit was made to conduct a routine food safety evaluation. The Person in Charge was very helpful during the visit. The following issues require attention:
1. Implement an Employee Health Policy that requires all employees to know the Big 6 foodborne illnesses and all reportable symptoms and Certified Food Managers to know when to restrict or exclude sick employees
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because Person in Charge was unable to correctly identify big 6 illnesses and symptoms to look for.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, Nontyphoidal Salmonella, E. coli, or Shigella)
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. bags of cassava flour being stored on the floor.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Standards of Identity for Packaged Food (repeated violation)
Observation: The following packaged food item(s) is not properly labeled: Observed no labels on the corn, dried tree parts and dried black eyed peas offered for sale in the store.
Correction: Packaged food shall comply with standard of identity requirements in 21 CFR 131-169 and 9 CFR 319 Definitions and standards of identity or composition, and the general requirements in 21 CFR 130 - Food Standards: General and 9 CFR 319 Subpart A - General.
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the bleach chemical sanitizing solution being used.
Correction: A bleach test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided. A photo was taken of the chlorine test strips that are needed to measure the concentration.
- Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: table saw in meat department was observed with residue from meat and bone.
Correction: Equipment food contact surfaces and utensils shall be clean to the sight and touch. Saws used to cut meat to be cleaned at least every 4 hours or as often as necessary.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink at the meat department.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Paper towels provided by Person in Charge.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles
Observation: Observed that inadequate lighting was provided in the walk-in refrigerators, walk-in freezers, and/or dry storage areas. Observed no lighting in the reach in/walk in freezer in the back room.
Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
- Conditions of Use / Presence and Use / Restricted Use Pesticide (corrected on site)
Observation: Observed can of Raid insecticide in the establishment below 3 compartment sink in meat section.
Correction: Because of their toxicity, restricted use pesticides shall only be applied by a certified applicator. can of Raid was removed from establishment.
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12/03/2015 | Routine | |
All packaged food items in store should be properly labeled.
- 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: Chicken stored over to other types of raw meats in the freezer.
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).
- Standards of Identity for Packaged Food
Observation: The following packaged food item(s) is not properly labeled: chin chin, smoked fish.
Correction: Packaged food shall comply with standard of identity requirements in 21 CFR 131-169 and 9 CFR 319 Definitions and standards of identity or composition, and the general requirements in 21 CFR 130 - Food Standards: General and 9 CFR 319 Subpart A - General.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: A BLEACH / QUATERNARY AMMONIUM COMPOUND / IODINE test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. 2 reach-in refrigerators are not operating.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
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05/18/2015 | Routine | |
This visit was made to drop off a copy of your 2015 invoice. Failure to pay for your permit by March 1st will result in civil penalties of $100-$500 for operating without a permit.
Please bring your payment to the Alexandria Health Department by Friday to avoid any civil penalties.
No violation noted during this evaluation. | 02/24/2015 | Other | |
This visit was made to conduct a follow-up. Manager has provided invoices for smoked meat.
- Approved Food Source / Labeling of Packaged Food (repeated violation)
Observation: The following packaged food item(s) is not properly labeled as specified in Law: akum (flour)
Correction: Packaged food shall be labeled as specified in Law, including 21 CFR 101 Food Labeling, 9 CFR 317 Labeling, Marking Devices, and Containers, and 9 CFR 381 Subpart N Labeling and Containers, and as specified under 3-202.17 and 3-202.18.
- Sanitizing Solution Test Kit Accurate & Used (repeated violation)
Observation: The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution (using bleach) some strips provided
Correction: Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution.
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11/17/2014 | Follow-up | |
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: manager did not know the BIG 5 illnesses or reportable symptoms. Employee health poster and process tree given to and reviewed with facility
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, Nontyphoidal Salmonella, E. coli, or Shigella)
- Critical: Approved Food Source / Compliance with Food Law
Observation: The following food item(s) is not from an approved food preparation/processing facility: smoked turkey leg, turkey wings, smoked fish, smoked chicken (owner could not find invoice for these items) follow-up scheduled to review this
Correction: Food shall be obtained from sources that comply with the Law.
- Critical: Approved Food Source / No Home Prepared Food (corrected on site)
Observation: The following food item(s) is prepared in a private home, an unapproved food source, is distributed or offered for sale to the public: fried fish frid at owners home and offered for sale (discarded)
Correction: Food prepared in a private home may NOT be used or offered for human consumption in a food establishment.
- Approved Food Source / Labeling of Packaged Food
Observation: The following packaged food item(s) is not properly labeled as specified in Law: akum (flour)
Correction: Packaged food shall be labeled as specified in Law, including 21 CFR 101 Food Labeling, 9 CFR 317 Labeling, Marking Devices, and Containers, and 9 CFR 381 Subpart N Labeling and Containers, and as specified under 3-202.17 and 3-202.18.
- Sanitizing Solution Test Kit Accurate & Used
Observation: The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution (using bleach) some strips provided
Correction: Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: meat cutter, containers for smoked meat in display (there was no bleach in the facility. Owner went to buy bleach and sani bucket was set up. Proper washing, rinsing and sanitizing was discussed with owners)
Correction: After cleaning and rinsing food-contact surfaces and utensils, they shall be effectively sanitized before coming in contact with food and before use.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees (bathroom handsink) sigh provided
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
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11/13/2014 | Routine | |
Do not sell cooked foods from home.
A walk-in unit was installed without health department approval. Installed the walk-in after pre-opening.
- Critical: Approved Food Source / No Home Prepared Food
Observation: The following food item(s) is prepared in a private home, an unapproved food source, is distributed or offered for sale to the public: Smoked and fried fish
Correction: Food prepared in a private home may NOT be used or offered for human consumption in a food establishment.
- 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:Fried fish at 75F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
- Outer Openings, Protected (repeated violation)
Observation: Missing self-closing device for the front entrance door.
Correction: Install a self-closing device to prevetn entry of insect.
- Handwashing Signage at Handwashing Facilities Required
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
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04/24/2014 | Routine | |
- Critical: Certified Food Manager: Presence Required
Observation: There is no Certified Full Food Manager (CFM) present in the establishment. Corrected in 10 days.
Correction: It is unlawful to operate a food establishment unless it is under the immediate control of a CFM. It is highly suggested that you have more than one employee with the food manager's certification. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in enforcement action.
- Approved Food Source / Labeling of Packaged Food
Observation: The following packaged food item(s) is not properly labeled as specified in Law: cassave leaf in the reach-in freezer.
Correction: Packaged food shall be labeled as specified in Law, including 21 CFR 101 Food Labeling, 9 CFR 317 Labeling, Marking Devices, and Containers, and 9 CFR 381 Subpart N Labeling and Containers, and as specified under 3-202.17 and 3-202.18.
- Food Labels/Common Name/Ingredients/Quantity/Manufacturer
Observation: Insufficient information is provided on the label of the following food item(s) packaged in the food establishment: dried fish, aguishie, and Ghana fresh.
Correction: Food packaged in a food establishment for customer self service shall include labels that contain the following information: 1. the common name of the food, 2. the list of major ingredients including artificial colors or preservatives, 3. the total net weight or quantity of the food, 4. the name and place of business of the food manufacturer, packer, or distributor, 5. the name of the food source for each major food allergen contained in the food,6. nutrition labeling and, 7. for any salmonid fish containing canthaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no covered refuse container for the disposal of feminine napkins in the rest- room.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Outer Openings, Protected (corrected on site)
Observation: An exterior door is not self-closing and tight-fitting. This may allow the entry of insects or rodents. The front door was blocked open. The front was closed during the inspection.
Correction: All exterior doors must be sold and tight-fitting, and must be self-closing. Exterior doors used only as emergency exits do not need to be self-closing.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at the rest-room handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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10/28/2013 | Routine | |
The following needs corrections:
1. Adjust the water temperatures for the hand sink near the 3 compartment sink.
2. Replace the 2 door Ice cream unit.
3. Repair the cracked wall at the rest room hand sink.
4. Caulk or seals the bottom wall at the 3 compartment sink all the way to the hand sink.
*Recommended the issuance of the Alexandria Health Department permit.
*OK for CO
No violation noted during this evaluation. | 09/24/2013 | Pre-Opening | |
This is a pre-opening inspection. The following needs corrections:
1. Turn on the new hot water heater tank.
2. Seals all the joints: a) Wall FRP panels b). Bottom wood covings all around.
3. Caulk the following: 3 compartment sink, hand sinks, mop sink, ceiling edges to the wall, and crown moldings.
4. Remove all the bottom fronts of the dry shelving units.( black metal).
5. Repair the following: Ceiling damaged, Corner wall near the hand sink is not nailed down or glued, hole on the wall under the hand sink, wood coving behind the chest freezer is pulling away from the wall.
6. Missing paper towel holders in both hand sinks.
7. Missing soap dispensers on both hand sinks.
8. Missing exhaust fan in the rest room.
9. Missing self-closing device for the rest room.
10. Air conditioner on the wall , no electrical outlet to plug.
11. Air conditioner is not sealed properly.
12. Missing hand wash signages. Corrected.
13. Unsealed large wide panel sitting on the shelving unit at the end of the store.
14. Missing mop rack. Corrected.
15. Provide 50 ft. candle lights and shields over the meat saw.
16. The display case with blue top is at 68F.
17. Glue the side panel of the curve display case.
* Adjust the temperature of the blue top display case with ICE CREAM label to 41F or below for refrigerator or to freezing point for ice cream.
*Call for follow-up when all corrections are made.
No violation noted during this evaluation. | 09/13/2013 | Pre-Opening | |
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