This visit was made to conduct a follow-up inspection. A FPM was present. All plumbing draining properly.
No violation noted during this evaluation. | 08/28/2015 | Follow-up | |
Site visit to ensure that the plumbing is draining correctly. Three compartment sink is now draining correctly. Information given on CFM classes. Discussed increasing inspection frequency to ensure in-going compliance.
No violation noted during this evaluation. | 06/29/2015 | Other | |
This was made to conduct a routine inspection. The report will be dropped off on Monday.
- Critical: Certified Food Manager: Presence Required (repeated violation)
Observation: There was no FPM present at the beginning of inspection.
Correction: A FPM MUST be present at all times the facility is in operation. The facility has 10 days to obtain another FPM. A follow up inspection will occur at that time. A civil penalty will be issued if there is no FPM present.
- Critical: Handwashing / When to wash hands
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. (hand sink was filling with water and not usable)
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.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Improper use of wet wiping cloths for the following activity: wet wiping clothes not being stored in sanitizing solution, only being rinsed in the 3 compartment 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.
- Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: cutting board at prep unit soiled.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Critical: Backflow Prevention, Air Gap / When Required
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin. (mop sink)
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by providing an air gap as specified under 5-202.13.
- Lockers or Employee Storage in Designated Room/Area
Observation: Observed that lockers and personal storage facilities are not located to protect food, equipment, linens, and/or single-service items from contamination. (employee purse stored on dry goods rack)
Correction: Relocate lockers and personal storage facilities to prevent the potential contamination of food, food equipment and utensils, linens, or single-service items.
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06/26/2015 | Routine | |
Repairs have been conducted, the 3-compartment utensil washing sink and hand sink are properly draining. Item 5-402.13 has been corrected and the food establishment may continue operation.
No violation noted during this evaluation. | 06/26/2015 | Follow-up | |
This facility has voluntarily closed due to inadequate drainage. Food establishment may not re-open until repairs have been verified by Alexandria Health Department. Please call Rebecca when repairs are complete.
- Critical: Sewage System / Operation and Maintenance
Observation: Sewage is not being properly disposed. Hand sink does not drain and the 3-compartment sink currently drains onto floor.
Correction: Immediately discontinue operation until sewage waste can be properly disposed. Approval from the health department must be received prior to resuming operations. The permit holder is responsible for eliminating any public health hazard. Plumber was called during the evaluation and the owner has voluntarily closed until repairs have been conducted. Please call Alexandria Health Department after repairs have been conducted and both utilities are properly operating.
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06/26/2015 | Other | |
During the last routine inspection Mrs. Kausar was given all of the information for where to get her Northern Virginia CFM card but as of 5/29/14 has not been able to do so. I Spoke with the owner Mr. Pasha directly and informed him that he needs to have other employees certified for times when he is not at the store and he stated he was out of the country at the time of the last inspection. I reminded him about our enforcement policy of issuing tickets for no CFM presence. Mr. Pasha was advised that he must fax the new CFM cards to our main office at (703) 746-4919.
- Critical: Certified Food Manager: Presence Required (repeated violation)
Observation: There is no Certified Food Manager (CFM) present in the establishment (PIC must obtain Northern Va. CFM card within 10 days
Correction: Warning issued to facility)
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05/29/2014 | Follow-up | |
- Critical: Certified Food Manager: Presence Required (repeated violation)
Observation: There is no Certified Food Manager (CFM) present in the establishment (PIC must obtain Northern Va. CFM card within 10 days
Correction: Warning issued to facility)
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures (employee did not turn off faucet using paper towel after washing hands) corrected
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
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05/15/2014 | Routine | |
This visit was made to conduct a complaint investigation. Complaint was made on 1/10/14 regarding no hot water in facility on Wed 1/8/14. CFM noted that pipes froze in the morning of Wed. and hot water was restored by 3 pm the same day. Today there is hot running water at all sinks (handsinks and 3 compartment sink). CFM was reminded that facility may not operate without any water.
No violation noted during this evaluation. | 01/10/2014 | Complaint | |
- Critical: Certified Food Manager: Presence Required (corrected on site)
Observation: There was no Certified Food Manager (CFM) present at the beginning of the inspection.
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.
- Handwashing / Where to Wash
Observation: A food employee was observed cleaning their hands in at the 3 compartment sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
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06/10/2013 | Risk Factor Assessment | |
This visit was conducted to follow up on a complaint regarding the trash area. Please ensure you remove your trash and clean your yard area.
No violation noted during this evaluation. | 04/19/2013 | Complaint | |
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