Abbreviations: WIC - walk in cooler
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The 3-compartment sink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The bottom shelf of the dish machine staging table was observed in a condition that prevents necessary maintenance and easy cleaning. Shelf was covered in rust.
Correction: Repair the shelf to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Cutting Surfaces
Observation: The cutting board along the cook's prep unit is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting board to provide a food contact surface that is smooth, easily cleaned and sanitized.
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01/11/2016 | Routine | |
Abbreviations: WIC - walk in cooler
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed shell eggs stored over fresh vegetables in the walk in cooler. Eggs were re-located to the bottom shelf.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
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07/14/2015 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers. Observed several squeeze bottles in the prep units that were not labeled. Bottles were labeled during inspection.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Equipment - Good Repair and Proper Adjustment
Observation: Both door gaskets on the low boy cooler are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Kitchenware and Tableware (corrected on site)
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. Observed forks stored with the tines facing up at the rear servers station. Forks were taken to the dish machine to be cleaned and sanitized.
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
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01/08/2015 | Routine | |
Abbreviations: WIC - walk in cooler
No violation noted during this evaluation. | 07/22/2014 | Risk Factor Assessment | |
Abbreviations: WIC - walk in cooler
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor. Observed a case of lettuce in the walk in cooler and a bag of onions in the dry storage area stored on the floor. Person in charge had items relocated to shelves.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Thawing (corrected on site)
Observation: Improper methods used to thaw seafood. Observed a package of salmon sitting on the counter to thaw. Person in charge placed the salmon in the walk in cooler to thaw.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the interior surfaces of the fryer cabinet has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Mops - Drying Mops
Observation: Mops not hung up to air dry. Person in charge had mops hung up.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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01/06/2014 | Routine | |
This inspection was conducted as an opening inspection for Aladin Bar & Grill.
The above observations and the following were discussed with the person in charge:
-Employee health policy.
-Food Sources Approved.
-Occupancy Permit Obtained. Please provide a copy to the health department. Building permit #1205206 issued 1/9/13.
-Facility is not providing any Hookah at this time.
-Ensure the top plates/bowls are marked not to be used that are stored on the prep table by the door.
-Cheesecloth is being used for the pita bread.
-Ensure no clean glasses, pitchers, dishes, etc. are being stored next to the handsink in the bar. If storage is needed, please provide a splash guard around the handsink to prevent contamination.
The bleach sanitizer in the dishmachine measured at 50 ppm during the inspection.
Handouts Provided: Handwashing Signs, Employee Health
The facility appears to be in compliance with the Virginia Department of Health Regulations. Permit Issued.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the shipping plastic stored on equipment is not corrosion resistant, nonabsorbent, and/or smooth. The shipping plastic was observed on the bar reach in coolers and on the tandoori oven. Ensure all shipping plastic is removed and the equipment is cleaned and sanitized prior to use.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1. the rice cooker 2. the forks, spoons and knives still in the packages 3. the ice chest in the bar 4. the pitchers in the bar. All equipment observed to be new and still in the packages. Ensure all equipment is washed, rinsed and sanitized prior to use.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Handwashing Lavatory* (corrected on site)
Observation: There are not an adequate number of handwashing lavatories on site. The PIC removed the handwashing station in the food prep area and replaced it with one next to the ice machine. The PIC moved the handsink from the new location to the previous location during the inspection. Hot and cold water provided.
Correction: Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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01/14/2013 | Routine | |
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