The reason for our visit was to perform a routine food safety inspection. The following observations require long term correction.
1. Please keep all temperature controlled foods (TCS) for safety under refrigeration at temperatures of 41°F or below.
2. Make all employees aware of the The Big 6 required reportable diseases, and disease symptoms. A copy of the employee health agreement in Korean was given to the food protection manager.
3. All food contact surfaces that store TCS foods must be washed rinsed and sanitized before use.
*Repeat violations are subject to civil penalties.
- 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: Food Protection Manager was not aware of the 6 required reportable diseases, and required reportable symptoms.
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, Salmonella, E. coli, or Shigella)
- Critical: Food Condition / Safe, Unadulterated, and Honestly Presented (corrected on site)
Observation: The following food item(s) is observed to be unsound or adulterated: seafood mix, moldy food products. Tomato paste,
Correction: ALL food shall be safe, unadulterated and honestly presented as specified under 3-601.12. All foods listed above were discarded my the food protection manager.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: Salt, cornstarch
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled. Containers were labeled by the food protection manager at the time of the inspection.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Improper use of wet wiping cloths for the following activity: Wet wiping cloths werestored on the countertop and not in sanitizing solution.
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.
- Food Storage / Preventing Contamination
Observation: Observed food stored on the floor and/or food stored less than 6 inches off the floor. (Potatoes)
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.
- 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: Deviled Eggs, Sliced Cheese.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Deviled eggs and sliced cheese were discarded by the food protection manager.
- Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less (corrected on site)
Observation: Raw shell eggs observed at an ambient temperature above 45°F. (Stored on countertop, and next to grill)
Correction: Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45°F or less. Eggs were voluntarily discarded by the food protection manager.
- 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: Square food storage pans
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. Pans were placed in sanitizing solution by the manager on duty.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time
Observation: Chemical sanitizer immersion time was not adequate for @SANITIZING AGENTS@ sanitizing solution.
Correction: Chemical sanitization (manual or mechanical operations) including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods using a solution by providing: 1) an exposure time of at least 10 seconds for a chlorine solution, 2) an exposure time of at least 7 seconds for a chlorine solution of 50mg/L that has a pH of 10 or less and a water temperature of 100°F or a pH of 8 or less and a water temperature of 75°F, 3) an exposure time of at least 30 seconds for other chemical sanitizing solutions, or 4) an exposure time used in relationship with a combination of temperature, concentration, and pH that when evaluated for efficacy yields sanitization.
- Mops in Air-dry Position
Observation: Mops and brooms are not hung up to air dry.
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.
- Common Name on Working Containers of Toxics (Cleaners, Sanitizers)
Observation: Containers of dishwashing detergent are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Presence and Use of Required Poisonous or Toxic Materials Only
Observation: Observed poisonous and toxic materials that are unnecessary to the operation and maintenance of the establishment stored in the establishment. (observed paint cans stored underneath handwashing sink)
Correction: Remove all poisonous and toxic materials that are unnecessary to the operation and maintenance of the establishment. The presence of these materials present an unnecessary risk to employees and consumers.
|
01/05/2016 | Routine | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: egg salad, cut melon.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Refrigerator temperature adjusted.
- Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of cleanser is not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
|
06/03/2015 | Routine | |
- 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: sliced cheese (counter top), sliced cheese (make table), turkey bacon, potatoes, and sliced tomatoes. Foods were discarded during inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Food Labels / Labeled According to Law (corrected on site)
Observation: Food packaged in the establishment is not labeled in accordance with Law. The mangos were not labeled. The mango were discarded during the inspection.
Correction: Food packaged in a food establishment shall be labeled as specified in Law including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers.
- 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: The make table refrigerator does not maintainer TCS food at 41°F or below.
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.
- 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: bowls and food containers. Instructed FPM to sanitize food container after effectively washing then.
Correction: After cleaning and rinsing food-contact surfaces and utensils, they shall be effectively sanitized before coming in contact with food and before use.
- Outer Openings, Protected (corrected on site)
Observation: An exterior window was observed to be open. This may allow the entry of insects and rodents. The front door was blocked open. The FPM closed the door during the inspection.
Correction: Windows in the establishment must be tight-fitting and remain closed. If windows are left open for ventilation, they must have mesh screens as specified under 6-202.15 to prevent the entry of insects and rodents. .
|
12/15/2014 | Routine | |
Keep all foods items inside the 2 door display case.
- 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: Deviled eggs at 43F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
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: deviled eggs
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 @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
- 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. Pepsi one door display case
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.
|
06/09/2014 | Routine | |
Dropped FDA new info
No violation noted during this evaluation. | 06/04/2014 | Other | |
| No violation noted during this evaluation. | 12/11/2013 | Routine | |
This is a follow-up inspection. The following corrections were made:
1. Menu board is provided with Consumer Advisory.
2. The whole area clean and painted.
3. Photo ID for CFM provided.
4. Dry storage area is padlock
The following needs corrections:
1. The meat slicer needs 4 inch legs
2. Beverage Air unit is blocking the 3 compartment sink.
NOTE:
Home fries are frozen and cook on the grill.
Chili, Chicken noodles, Split peas, Minestrone, and crab soups are all frozen ready to eat and will be reheat in the microwave.
No violation noted during this evaluation. | 06/20/2013 | Pre-Opening | |
This is a pre-opening inspection. The following needs corrections:
1. Slicer needs 4 inch legs.
2. Relocate the 1 door unit and slicer infront of the 3 compartment sink.
*Recommended the issuance of the Alexandria Health Department permit.
*OK for CO
No violation noted during this evaluation. | 06/12/2013 | Pre-Opening | |
This is a pre-opening inspection. The following needs corrections:
1. Thermometer for the 2 door prep unit is damaged.
2. The top prep unit is not holding 41F or below.
3.Unnecessary items in the establishment: a) rice cooker b). hot holding unit c) display case.
4. Meat slicer needs 4 inch legs.
5. Warewash area is blocked with one door unit and food slicer.
6. Handsink fixture is damaged.
7. Facility needs repairs:a). counter caulking pulling away, b). floor board damaged c). folding door for dry storage needs padlock, d). heat registers damaged.
8.Facility needs cleaning and dusting.
9. White freezer needs to be relocated.
10. Missing Consumer Advisory.
Handed the language for Consumer Advisory and employee health policy.
*Replaced the homestyle equipments such as microwave and white refrigerator with commercial grade
*Call for follow-up
*permit denied due to several violations.
No violation noted during this evaluation. | 06/10/2013 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Ben's Landmark Deli, 101 S. Whiting St. 115, Alexandria, VA 22304 »