This visit was made to conduct a risk based assessment. The Person in Charge was very helpful throughout the visit. Thank you. The following issues require attention:
1. Handwashing sinks should be used for handwashing only. Observed three handsinks that were being used for purposes other than washing hands.
2. Please ensure that all staff wash hands when changing tasks, for example when moving from handling dirty dishes to handling clean dishes
3. Observed a number of food items on the prep tops that were above 41 °F. Time/temperature Control for Safety Foods (TCS foods) must be kept at 41°F or below. Please ensure that all TCS foods are maintained below 41°F.
Note:
-The document for using Time as Public Health Control Procedure was provided to the Person in Charge. Please determine whether you would like to use Time instead of temperature as a control for the TCS foods on the prep tops or whether you will maintain all temperatures at 41°F or below.
-The updated employee health policy poster was provided to the Person in Charge. Please make sure that all employees are aware of this policy and know when to report illnesses.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed a food employee handle clean dishes from the dishwashing machine after handling dirty dishes without washing his hands.
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. Instructed food employee to wash their hands when changing from handling dirty dishes to clean dishes.
- 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: cooked meatballs, chicken and eggplant on the pizza prep top were all measured between 50-60°F and had been out for approximately 3 hours. cooked chicken in the low boy next to pizza ovens were at 48-50°F, cooked pasta on prep top next to ovens was at 41-45 °F.
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 will discard any remaining items after 3 remaining hours has passed.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed that the handwashing sinks in the kicthen are being used for purposes other than washing hands. Observed utensils in the sink next to the meat slicer and food debris in the handsink across from the pizza ovens.
Correction: A handwashing sink may not be used for purposes other than hand washing. Person in Charge removed items from the sinks.
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10/21/2015 | Risk Factor | |
This visit was made to conduct a follow-up on the fire call from yesterday (7/30). Food has been discarded, some new equipment has been purchased (some still waiting to be connected). One wall panel still needs to be replaced and ceiling tiles put back in place after hood inspection. Single service items were discarded all tables, equipment, utensils and cutting boards were all washed, rinsed and sanitized. Do one final clean once everything is in its final place and ready to open.
Approved to reopen once all equipment is back in place and the Fire Marshall's have approved you for opening.
No violation noted during this evaluation. | 08/03/2015 | Follow-up | |
Complaint on 30-Jul-2015 :
This visit was made to conduct an inspection following a fire in teh upstairs kitchen area. The fire was located on the cookline, but was put out quickly. "Food Safety After a Fire" guidance document given and discussed. Food that is exposed to be discarded (including items in prep units that are not air tight). Decontaminate canned goods,k tableware and cookware exposed. Single service items exposed shall be discarded.
Please call the Health Department when you are ready to reopen. 703-746-4910 or our 24 hour emergency phone 703-795-8506.
No violation noted during this evaluation. | 07/30/2015 | Complaint | |
This visit was made to conduct a follow-up inspection on the Food Protection Manager. There is now a manager on staff that has obtained their Northern Virginia Food Protection Managers Card. Ensure three is someone onsite with their FPM card at all items during operational hours to prevent the issuance of civil penalties.
- Fish Served Raw RTE / Records Creation & Retention of Freezing For Parasite Destruction (repeated violation)
Observation: No records of freezing for parasite destruction are maintained for the following raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form:
Correction: If fish are frozen by a supplier, a letter the fish supplier stipulating that the fish is frozen as required shall be provided.
- Handwashing Signage at Handwashing Facilities Required (repeated violation)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees. (missing at salad prep station hand sink).
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the caulking between the pizza dough table and wall is not maintained in good repair. (missing caulk).
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Controlling Pests / Methods to Use When Pests Are Found (repeated violation)
Observation: Methods are not being used to control pests. (Fruit flies observed in ware washing area).
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
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04/16/2015 | Follow-up | |
This visit was made to conduct a routine inspection. Please note the following items:
1) Obtain a Northern Virginia Food Managers Card within 10 days. Once you get your card fax a copy to my attention, or email a copy to me. Failure to do so will result in a civil penalty.
2) Hand washing sinks shall only be used for hand washing and shall be properly labeled as a hand wash sink, and be fully stocked with soap and paper towels at all times.
3) Foods being hot held shall be kept at 135F or above.
4) If salmon is to be offered raw or undercooked then you must have a copy of a parasite destruction letter on hand from your supplier.
Note- Great food safety knowledge shown by management. Great job with the employee health policy. Keep up the good work.
- Certified Food Manager: Certificate Process (repeated violation)
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia CFM card. (new managers now at this location).
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: knives stored in the creases between equipment.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. (knives removed to wash).
- Sanitize Solution Used for Wiping Cloths Stored off Floor, Prevent Contamination of Food & Equipment (corrected on site)
Observation: Wet wiping cloth buckets improperly stored on the ground.
Correction: Wet wiping cloth buckets containing chemical sanitizing solutions shall not be stored on the floor. The wet towel buckets shall also be used in a manner that prevents contamination of food, equipment, utensils, linens, and single service items.
- Fish Served Raw RTE / Records Creation & Retention of Freezing For Parasite Destruction
Observation: No records of freezing for parasite destruction are maintained for the following raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form:
Correction: If fish are frozen by a supplier, a letter the fish supplier stipulating that the fish is frozen as required shall be provided.
- 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: marinara sauce/88F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above. (Steamtable was set at wrong temperature. Food was reheated).
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the bar is being used as a dump station.
Correction: A hand washing sink may not be used for purposes other than hand washing.
- Handwashing Signage at Handwashing Facilities Required
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees. (missing at salad prep station hand sink).
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Physical Facilities Good Repair
Observation: Observed that the caulking between the pizza dough table and wall is not maintained in good repair. (missing caulk).
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to control pests. (Fruit flies observed in ware washing area).
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
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03/25/2015 | Routine | |
| No violation noted during this evaluation. | 01/12/2015 | Complaint | |
This visit was made to conduct a risk assessment. Please note the following items:
1) Please obtain your Northern Virginia Food Managers Card from ORS Interactive and fax a copy to my within 10 business days. Failure to do so and to not have anyone present during an inspection with the proper Food Manager's Card may result in a civil penalty.
2) Review with employees when they should be washing their hands. They need to be washing their hands OFTEN, when changing tasks, putting on clean gloves, etc.
3) Hand sinks are only to be used for hand washing and no other purposes.
Note - Repeat violations may be issued civil penalties of $100-$500.
Alexandria Food Safety Information Pack given and discussed with PIC.
- Certified Food Manager: Certificate Process
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia CFM card.
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
- 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 handling soiled utensils, or after engaging in any activity that could contaminate the hands. (Employee was observed handling soiled utensils and picking up used containers from the floor and failed to wash hands before starting food preparation).
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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: The handwashing statios at the cook line enterance and the ware washing area are being used as a dump station.
Correction: A hand washing sink may not be used for purposes other than hand washing.
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10/22/2014 | Risk Factor | |
This visit was made to conduct a risk factor assessment. Certified Food Manager and Chef were very helpful and knowledgeable.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The hand sink in the bar is being used as a dump station (observed lemons in sink basin).
Correction: A handwashing sink may not be used for purposes other than hand washing. Corrected by discussing the need to designate hand sinks for hand washing only.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: No hand soap provided at the following hand sinks: downstairs kitchen, women's employee restroom, and in the warewashing room.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. Corrected by providing hand soap.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: No paper towels provided at the downstairs and women's employee restroom hand sinks.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Corrected by providing paper towels.
- Critical: Separation of Toxics by Spacing or Partitioning (corrected on site)
Observation: Observed a spray bottle with glass cleaner hanging off the hand sink in the warewashing room.
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. Corrected by moving the glass cleaner to a shelf below and away from food and food contact surfaces.
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06/10/2014 | Risk Factor | |
This visit was made to conduct a training inspection. The following risk factor/public health interventions were observed:
1) poor personal hygiene/hands as a vehicle of contamination
2) Contaminated equipment/cross contamination
The PIC was very helpful during the inspection.
No violation noted during this evaluation. | 02/07/2014 | Routine | |
Change procedure: Imbed products firmly in ice slurry on line.
- Certified Food Manager: Certificate Process
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia CFM card.
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Wiping Cloths / Use Limitation /Dry (corrected on site)
Observation: Wiping cloths improperly used for the following activity: wiping cloths are being placed under cutting boards.
Correction: Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use.
- Food Protection From Environmental Sources during Preparation (corrected on site)
Observation: Food is subject to environmental sources of contamination during preparation. Using top of garbage can as an extended food contact counter.
Correction: During preparation, unpackaged food shall be protected from environmental sources of contamination.
- Physical Facilities Good Repair
Observation: Dishmachine rinse gauge not functioning. Stairs to basement are in disrepair. Motion activated paper towel dispensers (2) not working.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/03/2013 | Routine | |
This visit was made to conduct a follow- up inspection. Please note the following:
- Food manager onsite noted that technician came out today to work on and repair refrigeration units cited on previous inspection. 3 door prep units on the line were all below 37 deg F (ambient temp) and food inside these units were below 40 deg. F.
- Food in pans located in frost top part of unit were out of temperature. CFM was instructed to place all pans (on line) on larger tubs of ice until a permanent repair/ solution is found. Temps= Roasted tomato 44 deg. F, Sausage 46 deg. F.
- Employee health material/ aids were given to CFM
- Proper cooling procedure was re-emphasized with employee on the line and CFM.
No violation noted during this evaluation. | 05/29/2013 | Follow-up | |
This visit was made to conduct a routine inspection. Please note the following items:
1. Repair refrigeration units that are not currently maintaining food temperatures at 41 deg. F or below.
2. Review proper cooling procedures with employees. Foods must be cooled from 135 deg. F to 70 deg. F within 2 hours and to 41 deg. F within a total of 6 hours.
3. All employees must know big 5 illnesses and 5 reportable symptoms. Manager must know when to restrict and sick employees and when to lift restrictions.
** Repeat violations will be subject to civil penalties.
- Critical: Employee Health Policy Requirements
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: CFM could not explain how to handle a sick employee.
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, E. coli, or Shigella)
- Thawing / Approved Methods (corrected on site)
Observation: Observed improper methods used to thaw food (thawing sauce soaking in hot water).
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: Cooked Chicken (50 deg. F), Cooked Pasta (50 deg. F), (Cooked Tomatoes 64 deg. F)
Correction: all foods listed above were properly discarded.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: Putting warm pan of cooked chicken in prep. unit drawer covered.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
- 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: Raw Shrimp (51 deg. F), Raw Chicken (64 deg. F), Sausage (54 deg. F), Meatballs
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- 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 (pasta prep unit, drawer unit and salad prep unit).
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: Backflow Prevention, Air Gap / When Required (corrected on site)
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin (hose hung up and spray faucet removed).
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.
- Floor and Wall Junctures/Coved/Sealed/No Water Flush Cleaning
Observation: Floor and wall junctures are not coved (Ladies restroom coved tile missing).
Correction: If cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no more than 1 millimeter.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at each handwashing sink (No soap or paper towels at pizza prep area downstairs)
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at each handwashing sink (downstairs pizza prep.)
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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05/28/2013 | Routine | |
This visit was made to go over and implement a risk control plan. After the training and subsequent monitoring of employees, I will conduct a follow-up inspection to verify the results.
No violation noted during this evaluation. | 01/02/2013 | Critical Procedures | |
This visit was made to conduct a complaint inspection. Bertucci's and Ross share dumpsters(3). One dumpster is encroaching the right-of-way (sidewalk). Trash is collected Monday, Wednesday and Friday (the dumpsters were emptied today and Ross employees were already filling them again). If possible, have dumpster company move the dumpsters so there is more room on the sidewalk. Also, consider getting with Ross to see about possibly getting more frequent pick-ups.
No violation noted during this evaluation. | 12/17/2012 | Complaint | |
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