- Critical: Employee Beverage Containers (corrected on site)
Observation: A food handler was observed drinking from an uncovered beverage container while in the kitchen (uncovered cups) corrected
Correction: Food employees may drink only from a covered container using a straw.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site) (repeated violation)
Observation: Food handler touched food with bare hands (no bare hand contact allowed with RTE foods, violation discussed and item was discarded onsite)
Correction: - Avoid bare hand contact with all ready to eat foods. Use gloves, tongs or some other clean utensil to handle these foods.
- 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, flour on cook line (corrected)
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.
- Thawing / Approved Methods (corrected on site)
Observation: Observed improper methods used to thaw food (ROP fish from supplier, package was not cut open before thawing in WIC) corrected
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, 4) Using any procedure if a portion of frozen ready to eat food is thawed and prepared for immediate service in response to an individual consumer's order, 5) Reduced Oxygen Packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (a) Prior to its thawing under refrigeration as specified in (1) of this section
- 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: cherry tomatoes (prep unit in salad station
Correction: ice placed around foods to keep at proper temp. )
- 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: corn salsa and a few other items in U/C unit (was corrected onsite)
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 3/1 they shall be date marked with a "use by" date not exceeding 3/7.
- 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: oysters and smoked salmon (on large brunch board), oysters (on gluten free menu)
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 (send revised menu to A. Guerreiro (business card provided) within 10 days.
- Equipment / Good Repair / Components / Gaskets
Observation: The components of the following unit(s) are (missing, damaged): Handle on "Garland" oven on cookline (currently using towel attached to unit to avoid burning hands when opening unit)
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: fruit containers, cups (dishmachine in oyster/wine bar dispensing 10ppm) DO NOT USE machine until repaired .
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. (dishmachine must dispense between 50-100ppm of chlorine)
- Plumbing / Maintained in Good Repair
Observation: Plumbing for upstairs dishmachine is not draining properly (draining back into bar area where clean glassware is stored). Bar currently not in use and shall not be used until this is repaired
Correction: A plumbing system shall be maintained in good repair.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees (no sign at staff bathroom, back of kitchen
Correction: sign provided)
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03/22/2016 | Routine | |
This visit was made to conduct a risk based assessment. The Person in Charge was very helpful during the visit and the servers did a very good job at answering the employee health questions. Thank you. The following issues require attention:
1. Time/temperature control for safety foods (TCS foods) shall be held cold at a temperature of 41°F or below. Many TCS foods on the cookline were above 41°F . Reviewed using Time as a Public Health Control with Chef and provided document to them .They will develop a procedure to use time for all of TCS foods on prep line including: cooked vegetables, pastas, rice and cooked animal products. Any food items remaining after the 4 hour period must be discarded.
2. Employees must wash hands before engaging in food preparation and any time after possible contamination (i.e. wash hands when switching from one task to another) including:
After handling soiled equipment or utensils, During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed a number of food workers failed to wash their hands before putting on gloves.
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 workers to wash hands with soap before putting on new gloves.
- 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: beef sauce and bbq sauce in hot wells were measured below 135°F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above. Sauces were reheated on stove top
- 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: numerous cooked vegetables and animal products on top of the prep units on the cookline were above 41°F and had been held at that temperature 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. All Time/temperature control for safety foods (cooked vegetables, animal products and pastas and rice) were discarded by Person in Charge at end of the 4 hour period. Reviewed using Time as a Public Health Control with Chef and provided document to them .They will develop a procedure to use time for all of TCS foods on prep line.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: Concentration of quaternary ammonium in sanitizing bucket at main bar downstairs was not at sufficient concentration to sanitize.
Correction: A quaternary ammonium compound solution shall have a minimum temperature of 75°F, a concentration as specified under 7-204.11 and as indicated by the manufacturer's use directions included in the labeling, and be used only in water with 500mg/L hardness or less or in water having a hardness no greater than specified by the manufacturer's label. Food worker to remake sanitizing bucket with new solution.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing stations in the dishwashing area in the main kitchen and in the upstairs bar are being used for purposes other than washing hands.
Correction: A handwashing sink may not be used for purposes other than hand washing. Instructed food employees to remove items from the two handsinks.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
Observation: Observed that hand soap was not provided at the hansinks at the main servers station, in one of the handsinks in the kitchen and in the upstairs bar.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. Person in Charge to provide handsoap at the handsinks.
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12/17/2015 | Risk Factor | |
This visit was made to conduct a follow-up. The walk in refri. has been repaired and ambient temp. is at 34.8F. The dishmachines (2) at the downstairs bar have also been repaired and are dispensing 50 ppm of chlorine.
- Controlling Pests by Routine Inspection of Premises (repeated violation)
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests: pest control company will return this Thusday to help eliminate flies (live flies observed in cookline and prep are)
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
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07/09/2015 | Follow-up | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed multiple food handlers not washing for a full 20 seconds and not using paper to turn off faucet after washing hands (proper method was discusssed and demonstrated)
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.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or in a mop sink (dishwasher is rinsing hands at sprayer. Was trainined on how to properly wash hands and where to wash)
Correction: Instruct food employees to clean their hands in a handwashing sink. Food employees may not clean their hands in a sink used for food preparation, or in a service sink or a curbed cleaning facility used for the disposal of mop water and simi
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Employee drink on the line with no lid (drink discarded)
Correction: Employee beverages may be consumed in kitchen as long as they are covered and consumed through a straw
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: rice, mussels, chicken wings (foods were discarded, spoke with chef regarding glove ir utensil use with ready to eat foods)
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
- Critical: Preventing Contamination of Food when Tasting (corrected on site)
Observation: An employee observed using fingers to taste food (corrected on the spot)
Correction: Discard the contaminated food and inform employees not to use a utensils more than once to taste food that is to be sold or served.
- 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: raw burger patties over apple (corrected)
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.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Improper use of wet wiping cloths for the following activity: soiled towels sitting on top of cutting boards
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.
- 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: rice, soup, soup (from yesterday, discarded)
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
- 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: many foods on the surface of prep units in the cook line are warm. Replacing flip-top lids for units will help greatly with maintaining proper temp.)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: The food-contact surfaces of the following equipment were not observed sanitized: glasses, barware (both dishmachines at downstairs bar are not working properly. All glass ware to be washed in main kitchen dishmachine)
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the cookline is blocked, preventing access by employees for easy handwashing (lids in sink and large trash can blocking access. In dishwashing room a cart was blocking sink)
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink (no soap at the bar handsink upstairs or handsink near walk in )
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees (no sign in staff bathroom, sign provided in binder)
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests: pest control company will return this Thusday to help eliminate flies (live flies observed in cookline and prep are)
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
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07/06/2015 | Routine | |
This visit was made to conduct a follow-up pre-opening inspection. All items have been corrected.
Note: Weekend brunch menu not approved due to inadequate equipment and hand washing stations for the carving, egg, and waffle stations. Please call Alexandria Health Department when ready to discuss requirements for operating a brunch buffet in the dining room.
Note: Informational binder provided and discussed with certified Food Protection Manager (FPM) and executive chef. Employee Health Posters Provided.
Note: Bar sections located within an open-air dining area will be limited in preparation activities. All food, other than beverages, shall be prepared inside the approved, fully enclosed establishment
.
*Recommend issuance of Health Department Permit. Okay for C/O
No violation noted during this evaluation. | 06/04/2015 | Follow-up | |
This visit was made to conduct a follow-up to the pre-opening conducted on May 15, 2015. The following items require correction:
1. Outdoor bar is still not complete and is expected to be finished by June 1, 2015. Make sure hand sink is plumbed and there is overhead protection. No food preparation shall be conducted in open air dining room.
2. Brunch menu needs to be submitted prior to the follow up inspection on June 1, 2015. Prior to implementing your brunch buffet make sure there is adequate and accessible hand washing sinks for the waffle, carving, and egg stations. Additionally, please indicate how foods will be protected and displayed at each station (sneezeguard or other effective barrier).
3. Oyster bar (wine/beer bar) 3-compartment sink waste line leaks onto floor when drained and shall be repaired.
4. Increase lighting under cookline and pizza oven hoods.
5. Provide indirect drainage for the soda ice bins at serve/expo line.
6. Increase hot water temperature at hand sinks to a minimum of 110 degrees F.
7. Install high temperature dishmachines in bar and have on prior to final follow-up inspection on June 1, 2015.
8. Provide paper towel dispensers for all hand sinks.
9. Seal hand sink in employee restroom.
Hot water heaters (2 units): State SUF100 199 NE 70
No violation noted during this evaluation. | 05/27/2015 | Follow-up | |
This visit was made to conduct a pre-opening inspection. Recommend issuance of permit.
As discussed the following items shall be corrected by June 1, 2015:
-Certified Food Protection Manager shall be provided
-Equipment shall be on 4" legs, have wheels, or sealed to the wall
-Wait line wood walls shall be smooth, durable, and easily cleanable
-Sufficient lighting with shields shall be provided in a food prep and food storage areas
-All equipment with potable water shall have proper backflow
Follow up inspection will be conducted on June 1, 2015 to verify correction. Soft opening scheduled for June 3, 2015.
Recommend issuance of Alexandria Health Department (AHD) permit. This report shall serve as you permit to operate until your official permit is received. Any changes to floor plan, equipment, or menus/special processes shall be pre-approved by AHD.
No violation noted during this evaluation. | 05/15/2015 | Pre-Opening | |
This visit was made to conduct a pre-opening inspection. the following items require correction prior to approval:
1. Submit application and permit fee to Alexadnria health Department.
2. Correct drainage for 3-compartment utensil washing sink.
The following items shall be corrected by Jun 1, 2015:
-Equipment shall be on 4" legs, have wheels, or sealed to the wall
-Floors, walls, and ceiling shall have a finished surface which is smooth, durable, and easily cleanable
-Wait line wood walls shall be smooth, durable, and easily cleanable
-Sufficient lighting with shields shall be provided in a food prep and food storage areas
-All equipment with potable water shall have proper backflow
-Seal all surfaces
No violation noted during this evaluation. | 05/13/2015 | Pre-Opening | |
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