This visit was made to conduct a routine food safety evaluation.
Provide consumer advisory for cheeseburger on the menu within 10 days. Email or fax a copy of the menu to me.
A demonstration was provided for how to mix bleach to get the proper chlorine sanitizer solution (50-100 ppm). You need about half a cap for the sink to be filled 3/4 with water.
*repeat violations are subject to civil penalty*
- Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: 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: cheeseburger
Correction: 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.
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: A chlorine test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers were observed reused for the storage of hot sauce.
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
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03/18/2015 | Routine | |
Visit to confirm that the roof is no longer leaking following voluntary closure. Roof now repaired.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (repeated violation)
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: prepared meats, vegetables, and sauces in the walk-in and 1 door prep top.
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 1/1/14 they shall be date marked with a "use by" date not exceeding 1/8/14.
- Food Labels/Common Name/Ingredients/Quantity/Manufacturer (repeated violation)
Observation: Insufficient information is provided on the label of the following food item(s) packaged in the food establishment: fruit containers and cheesecake on display in the dining area.
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.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the ceiling is not maintained in good repair. (Ceiling is leaking in the main kitchen area in front of the oven, and in the back in front of the walk-in cooler and prep table.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. (Call or email when the leaks are fixed)
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12/24/2014 | Follow-up | |
This visit was made to conduct a follow-up inspection.
The person in charge reported that labels have been ordered. They will be checked during the next routine inspection.
The person in charge also reported that another employee is studying and working towards getting a food protection manager certificate. Not having a food protection manager on site at the time of inspection will incur a $100 civil penalty.
The roof is leaking a constant stream of water into the kitchen in the food prep area in front of the prep fridge and ovens. The facility is voluntarily closing until the leak is repaired. The person in charge has arranged for it to be repaired tomorrow morning, and will contact me for a follow-up inspection before re-opening for service.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (repeated violation)
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: prepared meats, vegetables, and sauces in the walk-in and 1 door prep top.
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 1/1/14 they shall be date marked with a "use by" date not exceeding 1/8/14.
- Food Labels/Common Name/Ingredients/Quantity/Manufacturer (repeated violation)
Observation: Insufficient information is provided on the label of the following food item(s) packaged in the food establishment: fruit containers and cheesecake on display in the dining area.
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.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the ceiling is not maintained in good repair. (Ceiling is leaking in the main kitchen area in front of the oven, and in the back in front of the walk-in cooler and prep table.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. (Call or email when the leaks are fixed)
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12/22/2014 | Follow-up | |
This visit was made to conduct a routine food safety evaluation 30 days after the permit was issued.
Obtain a Food Protection Manager card for another employee so that there is always a FPM on site at all hours of operation. Please fax or e-mail it to me. A repeat violation is subject to civil fines starting at $100.
The ceiling leaks need to be repaired as soon as possible. Please call or e-mail when it is repaired.
There are meat and vegetable specials in the steam table that are not included on the printed menu. These items may be fully or partially cooked, cooled, and reheated.
All personal food items must be kept separate from retail food items in the walk-in refrigerator and the food prep tables. They shall also be labeled as personal food items that are not for sale.
Employees shall wash hands when switching tasks, when putting on new gloves, and when hands are contaminated. Use resources provided to train employees on proper hand washing.
Prepared foods kept for more than 24 hours must be labeled and dated.
Items individually packaged for sale on display must be properly labeled.
A follow-up will be conducted on or around 10 days to see that these issues are corrected.
*repeat violations are subject to civil penalty*
- Critical: Certified Food Manager: Presence Required
Observation: There was no food protection manager present during the beginning of the inspection.
Correction: Obtain a food protection manager card for another manager or employee so that there is always a food protection manager on site at all hours of operation.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. (Employee did not wash hands before putting on new gloves to begin a new task)
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. (Employee washed hands upon request).
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Observed raw shell eggs over cooked turkey and chicken in 1 door reach-in.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. (PIC moved eggs to bottom)
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Improper use of wet wiping cloths for the following activity: Towels (not commerical grade) stored in soiled water on the floor under the 3 comp sink)
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration. (Towels were discarded)
- Miscellaneous Sources of Contamination / Other Sources
Observation: The following food item(s) were found subject to contamination after receipt and during storage due to the condition as described: Employee food items stored on food prep tables and in the walk-in not separated from retail food items.
Correction: Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 through 3-306.
- 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: lasagna, rice, potatoes, split beans.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above. (Lasagna was reheated to 165 degrees F during the inspection, and rice, potatoes, and beans were discarded.)
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less
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: prepared meats, vegetables, and sauces in the walk-in and 1 door prep top.
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 1/1/14 they shall be date marked with a "use by" date not exceeding 1/8/14.
- 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: fruit containers and cheesecake on display in the dining area.
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.
- Food Contact Surface/Durable/Nonabsorbent
Observation: Food contact surfaces of equipment and utensils are not durable. (Observed residential tupperware containers used to store prepared food items)
Correction: Materials that are used in the construction of utensils and food contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be durable, corrosion-resistant, and nonabsorbant. (Use commercial grade food storage containers)
- Sanitizer Test Kit Required (corrected on site)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: A BLEACH test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided. (employee was given some test strips until they can obtain their own)
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. (No paper towels at bathroom)
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. (PIC provided paper towels)
- Physical Facilities Good Repair
Observation: Observed that the ceiling is not maintained in good repair. (Ceiling is leaking in the main kitchen area in front of the oven, and in the back in front of the walk-in cooler and prep table.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. (Call or email when the leaks are fixed)
- Critical: Separation of Toxics by Spacing or Partitioning (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. (Observed Easy Off stored on shelf next to single use containers that are open)
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning. (Easy Off was moved to chemical storage).
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12/09/2014 | Routine | |
This visit was made to conduct a change of ownership inspection.
The following items shall be corrected within 30 days:
1. Hand sink is slow to drain at front counter. Repair plumbing to prevent negative flow of wastewater.
2. Install refrigerator (commercial grade) at front food prep area.
3. If hot well at front counter is not electrick, indirect drainage shall be installed.
Note: All food and non-food contact surfaces shall be washed, rinsed, and sanitized prior to pening.
Note: Food safety binder discussed with certified Food Protection Manager.
Hot water: 112 degrees F
Approved for change of ownership recommend issuance of Health Department permit.
No violation noted during this evaluation. | 11/04/2014 | Pre-Opening | |
This visit was made to conduct a change of ownership inspection.
The following items require correction:
1. No hot water currently at food establishment. Restore hot water. If hot water heater require replacement increase KW/input.
2. Hand sink slow to drain at front counter. Repair plumbing within 30 days.
3. Food owner states hot well is electric. If water is required indirect drainage shall be installed.
4. All food and non-food contact surfaces shall be washed, rinsed, and sanitized.
5. Install refrigerator (commercial grade) at front food prep area.
Contact Alexandria health Department when ready for a follow-up evaluation.
No violation noted during this evaluation. | 11/03/2014 | Follow-up | |
This visit was made to conduct a change of ownership inspection. The following items require correction:
-plumbing for the 3-compartment sink is leaking in multiple areas
-mop sink has no wasteline plumbing
-install mop rack
-current lighting under the hood and prep table is between 35-40 foot candles and shall be at a minimum 50 foot candles
-remove damaged prep refrigerator at front counter and replace with a commercial grade refrigerator
-seal floor to wall coving at the front counter
-finish construction for electric steam table at front counter
-light fixture above 3-compartment utensil washing sink is not properly shielded, either remove fixture, provide bulbs which are shatter resistant, or provide proper light covers for fixture
-provide soap and paper towels for the hand sinks
-caulk wall/sink juncture for the 3-compartment utensil washing sink
-make sure the walk-in freezer is turned on for follow-up inspection and for the light to be working.
Please call Alexandria Health Department when repairs are completed to schedule a follow-up evaluation.
No violation noted during this evaluation. | 10/10/2014 | Pre-Opening | |
This visit was made to conduct a change of ownership evaluation. Prior to opening the following items require correction:
1. Missing Food Protection Manager (FPM) card. FPM guidance handout provided.
2. The floor and wall juncture in food establishments shall be coved and closed to no larger than 1 millimeter.
3. Light fixtures in the back prep room and one fixture under the hood are not protected. Light bulbs shall be shielded, coated, or otherwise shatter-resistant.
4. The single door prep refrigerator located in the front prep room is in poor repair. The following shall be done to repair unit:
-door gaskets are torn and molded and shall be replaced
-shelving in the unit are rusted and no longer smooth and easily cleanable and shall be resurfaced or replaced
-the base of the unit is cracked and corroding and shall be repaired
-the interior portion of the door is damaged/cracked and shall be repaired
5. Wood make shift shelving have been previously installed below prep tables throughout the food establishment. Remove wood shelving or replace with approved shelving that is smooth and easily cleanable.
6. Exterior surfaces for the deep fryers have never had their original packaging removed. Currently the packaging is peeling in places and their is a build-up of food debris (grease). Remove original packaging and clean non-food contact surfaces.
7. Deli hot holding unit is not on 4" legs which shall be provided to easily clean surfaces below unit.
8. Employee rest-room vent cover has dust build up which shall be cleaned.
9. There are two holes in the prep table with rough edges making them no longer cleanable. Seal edges on holes to provide a smooth and easily cleanable surface.
10. The three light fixtures above the prep table at the front counter are not operational and shall be repaired to provided sufficient lighting.
11. The hole in the wall at the front counter preparation area shall be sealed to provide a smooth and easily cleanable surface.
12. The threshold leading into the walk-in cooler is constructed of concrete and shall be repaired to provide a smooth and easily cleanable surface.
13. Increase lighting in the walk-in cooler either by increasing wattage for light bulbs or add an additional light fixture.
14. Shelving throughout the walk-in cooler are no longer smooth and easily cleanable (corroded) and shall be replaced, removed from food establishment, or resurfaced.
15. The walk-in freezer door gasket is in poor repair and shall be replaced.
16. Exterior surface of the walk-in freezer has accumulation of dust and food build-up and shall be cleaned.
17. Make sure there is sufficient lighting in the walk-in freezer. At the time of the evaluation the unit lighting was not operational.
18. Remove unnecessary equipment from food establishment (ovens, utensils, pots, pans, shelving in back room, etc.).
19. This food establishment shares their hot water heater with the grocery section located on 809 Pendleton.
Make: Rheem
Model: EGS - 12- 85
Input: 12 KW
Required recovery rate for both the fast food side and the grocery side of the food establishment is 87 GPH. The current hot water heater is 29% insufficient. An 18 KW input will be required in order for both food establishment to have a sufficient recovery rate.
20. Owner stated the back rooms of the fast food side will not be used to store foods but will be maintained for managerial duties only.
Alexandria Health Department shall conduct a pre-opening evaluation before the food establishment can open. All construction work shall be completed prior to the evaluation. Please call Rebecca from Alexandria Health Department at (703) 746-4972 to schedule a pre-opening when ready.
No violation noted during this evaluation. | 07/18/2014 | Pre-Opening | |
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