Bastille Restaurant & Bar, 602 N Fayette St., Alexandria, VA 22314 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Bastille Restaurant & Bar
Address: 602 N Fayette St., Alexandria, VA 22314
Type: Full Service Restaurant
Total inspections: 8
Last inspection: 10/29/2015

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Inspection findings	Inspection date	Type
This visit was made as a follow up to the follow up inspection conducted on October 2, 2015. The following corrective actions have been taken: 1. The chemical dishwasher at the bar has been serviced and is now functioning properly. The concentration of chlorine sanitizing solution was measured at 50 ppm. Thank you for repairing this equipment. Consumer Advisory, Disclosure Provided (repeated violation) Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: Tartare de filet de boeuf (mid day cafe menu), grilled Norwegian salmon filet (lunch menu), Caillo aux raisans (Dinner menu), Magret de canard aux poivres (dinner) Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. Discussed with Person in Charge and he will correct the menu.	10/29/2015	Follow-up
This visit was made to follow up to the risk based assessment conducted on September 30, 2015. - The concentration of chlorine sanitizing solution in the dishwashing machine at the bar is still below 50 ppm. Please have this machine serviced so that the concentration is between 50-100 ppm. A follow up visit will be conducted in 3 business days. Thank you Consumer Advisory, Disclosure Provided (repeated violation) Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: Tartare de filet de boeuf (mid day cafe menu), grilled Norwegian salmon filet (lunch menu), Caillo aux raisans (Dinner menu), Magret de canard aux poivres (dinner) Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking () them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. Discussed with Person in Charge and he will correct the menu. Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) Observation:* The chlorine sanitizing solution in the dishwashing machine at the bar has a concentration of less than 50 ppm and is not properly sanitizing the glasses at the bar. Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. Please have this machine repaired and a follow up visit will be conducted to verify. In the meantime continue to use the dishmachine in the main kitchen which is functioning properly.	10/02/2015	Follow-up
This visit was made to conduct a risk based assessment. The Person in Charge was very helpful during the visit. Thank you. The following issues require attention: 1. The dishwashing machine at the bar was not providing the correct amount of chlorine solution to sanitize the glasses. Please contact us once the machine has been repaired. A follow up visit will be conducted in three business days to verify. 2. Please add the correct disclosure to the items on the menu that were noted in the observation section of the report. Please note that the item, Michele's Meatloaf burger has a disclosure but does not need one. Please remove the disclosure when making new menus. The corrected menus may be e-mailed or faxed to us at : eric.spring@vdh.virginia.gov or (703) 746 4919. Repeat Observations are Subject to Civil Penalty 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: brussel sprouts in the True 2 door undercounter were measured at 60°F and had been out for lunch service. Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Person in Charge to immediately cool the product down to 41°F or below. Consumer Advisory, Disclosure Provided Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: Tartare de filet de boeuf (mid day cafe menu), grilled Norwegian salmon filet (lunch menu), Caillo aux raisans (Dinner menu), Magret de canard aux poivres (dinner) Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking () them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. Discussed with Person in Charge and he will correct the menu. Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation) Observation:* The food-contact surfaces of the following equipment were not observed sanitized: the glasses at the bar are not being properly sanitized in the dishwashing machine at the bar. Correction: After cleaning and rinsing food-contact surfaces and utensils, they shall be effectively sanitized before coming in contact with food and before use. Person in Charge contacted company to repair the dishwashing machine which uses chlorine sanitizing solution. In the meantime, glasses and dishes from the bar are to be washed, rinsed and sanitized in the dishwashing machine in the main kitchen which is functioning properly.	09/30/2015	Risk Factor
Christophe emailed me a copy of the corrected menu, and all items that require the disclosure now have it. No violation noted during this evaluation.	07/09/2015	Follow-up
This visit was made to conduct a routine food safety evaluation. Provide a menu with the corrected consumer advisory to me within 10 days. Fax 703-746-4919, email lydia.zweimiller@vdh.virginia.gov. Consumer Advisory, Disclosure Provided Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: tuna entree (Than aux Epices), duck entree (Magret de canard aux peches...), burgers (cheese, BFG, Lamb), Steak-Frites (Onglet a l'echalette and Entrecote Bearnaise), tuna tartare. Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. (PIC agreed to email the corrected menu to me within 10 days).	06/09/2015	Risk Factor
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: glasses (bar dishmachine). Correction: After cleaning and rinsing food-contact surfaces and utensils, they shall be effectively sanitized before coming in contact with food and before use. (call dishmachiine company to adjust sanitizer concentration).	03/02/2015	Routine
This visit was made to conduct a pre-opening inspection. Note: Alexandria Health Department informational binder provided and discussed. --Recommend issuance of Alexandria Health Department permit. Okay for C/O. No violation noted during this evaluation.	01/06/2015	Pre-Opening
This visit was made to conduct a construction visit. The following items require correction: 1. The food preparation sink must be indirectly drained with a minimum 1 inch air gap. 2. The 3-compartment sink basins shall be directly plumbed to prevent overflow. Currently the grease trap connected to the 3-compartment sink is indirectly drained to the hub drain. 3. Ice machine waste lines shall be indirectly drained with a 1" air gap. 4. Bar dishmachine shall have a 1" air gap. 5. Unfinished wall shall be finished to provide a smooth durable and easily cleanable surface (column near walk-in cooler). 6. Walk-in cooler ramp shall be secured and sealed. 7. Ceiling above walk-in cooler shall be protected with ceiling constructed of non-absorbent smooth, durable, and easily cleanable. 8. Seal all junctures to prevent water seepage and provide an easily cleanable surface. 9. Provide a backflow preventer for espresso machine. 10. Provide additional lighting under hood. 11. Secure wasteline for dipper well. 12. Dishmachine dataplate and visual alarm mechanism shall be moved to a more accessible location. No violation noted during this evaluation.	12/31/2014	Pre-Opening

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