Items for long-term correction:
1. Properly cool foods
2. Make sure slicer is cleaned and sanitized
3. Have staff use paper towels to turn off water at handsink so they don't re-contaminate their hands
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Employee beverage (bottle of water) stored on top of food in container.
Correction: Employees may drink from a cup with a lid and straw. Drinks can be stored below food.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Observed wet wiping cloths stored on counters and prep unit.
Correction: Between uses, wiping cloths shall be stored in a sanitizer solution.
- Cooling Methods (corrected on site)
Observation: Observed improper cooling methods for sliced roast beef and cooked potatoes.
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.
- Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: Slicer soiled(food residue under blade).
Correction: Provide a 3 step cleaning process (use a brush) to wash/rinse/sanitze the slicer.(vinegar not approved to sanitize). Use an approved sanitizer such as bleach.
- Conditions of Use / Presence and Use / Restricted Use Pesticide (corrected on site)
Observation: Some containers of RAID pest spray were above the 3 comp sink.
Correction: Because of their toxicity, restricted use pesticides shall only be applied by a certified applicator.
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03/18/2016 | Routine | |
This visit was made to conduct a routine food safety evaluation.
A 'Big 6' poster was given and discussed.
Train all employees on proper hand washing procedure and location (designated hand washing sink)
E-mail me the corrected menu for the outside patio area with consumer advisory for salmon sandwich and Asian steak salad.
Thanks for getting the dish machine up on the risers so you can clean under it!
- Critical: Hands and Arms / Cleaning Procedure (corrected on site) (repeated violation)
Observation: Observed employee rinsed hands in the 3 compartment sink, walked away, and then proceeded to put on gloves to prepare food.
Correction: Hands shall we washed in the following manner: lather hands with soap and warm water and srub for 20 seconds, rinse throughly, dry hands with a disposable paper towel, and then turn the water off with the paper towel to prevent recontamination. (Employee washed hands upon request in the designated hand washing sink)
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Observed open screw cap water bottles throughout the kitchen.
Correction: Employee beverages shall be kept in a container with a lid and straw, and stored to prevent contamination of food. (PIC discarded water bottles).
- 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: their is no consumer advisory on the outside printed menu for the asian steak salad and the salmon salad.
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. (PIC will email me the corrected menu)
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08/12/2015 | Routine | |
- 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 touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. (employee did not wash hands before putting on new gloves to being a new task after switching from wiping counters with a cloth to food prep)
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. (Employee washed hands upon request. Manager agreed to train and reinforce proper hand washing procedures).
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Observed an open screw cap water bottle on the food prep counter.
Correction: Employee beverages shall be kept in container with a lid and a straw, and stored to prevent contamination of food. (PIC discarded water bottle)
- 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: vingar water.
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. (PIC labeled bottle)
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Soiled single-use gloves in use by a food employee. (Employee wiped nose with gloved hand, and continued to conduct food preparation).
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation. (Employee changed glove and washed hands upon request).
- 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: quiches. (Observed quiche on counter at 71 degrees F. Employees reported that they had been out since 9 or 10 AM, are left out during lunch service, and leftovers are put back in the fridge.)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (Quiches were discarded, and the employees agreed to keep them cold until needing to be warmed for service).
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site) (repeated violation)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. (Observed stainless steel cleaner inside container of unpeeled unions on the storage shelf in the kitchen)
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. (PIC moved cleaner to chemical area)
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04/29/2015 | Routine | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed employee wash hands in the 3 compartment sink and then wipe hands on shirt instead of with a paper towel.
Correction: Hands shall be washed for 20 seconds in warm water with soap, dried with a disposable towel, and then disposable towel shall be used to turn water off. (PIC instructed employee to wash her hands in this manner)
- 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. (Observed employee wash hands in the 3 comp sink)
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. (Employee was instructed by PIC to wash hands in had sink)
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Observed open screw cap water bottle on food storage shelf.
Correction: Employee beverages shall be kept in a contaienr with a lid and a straw. (PIC discarded the water bottle)
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Improper use of wet wiping cloths for the following activity: wet wiping cloths not stored in sanitizer solution, left out on counter.
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. (sanitzier solution (Cl) was provided for wet wiping cloths)
- 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: leaving soups and other cooked items on counter covered with a tight fitting lid, and putting in fridge in bulk container with a tight fitting lid.
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. (Soups were either placed on ice, or put into the freezer uncovered. Proper cooling methods were discussed)
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. (Observed oven cleaner stored in container with potatoes on food storage shelf)
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. (Cleaner was removed)
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01/26/2015 | Routine | |
This visit was made to conduct a routine food safety evaluation.
There must be a certified food protection manager on site at the establishment during all hours of operation. Please obtain a card for another member of your staff, and fax or e-mail to me within 30 days.
A follow-up inspection will be conducted tomorrow to check on the 2 door prep top unit. If it is not repaired by tomorrow afternoon, please call and let me know so we can reschedule.
Note: The dish machine still needs to be lifted at least 6" off the ground so that it can be cleaned under. I also discussed the importance of proper hand washing with the person in charge.
- Critical: Certified Food Manager: Presence Required
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. (Please fax/e-mail a copy of the CFM card for someone other than Jawad within 30 days)
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (Observed open coffee cup and bottle of water on counter in kitchen)
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. (PIC discarded employee beverages)
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: observed utensils stored in water.
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. (PIC removed utensils from cook line to be cleaned)
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Improper use of wet wiping cloths for the following activity: observed wet wiping cloth used for wiping counters and food contact surfaces stored on counter, not in sanitizer 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. (PIC put new cloths into sanitizer solution)
- 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: chicken salad, tuna salad, cut tomatoes. The 2 door prep top unit was not working, and the time/temperature control for safety items were not on ice.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (PIC put all items on ice and agreed to keep them on ice until the unit is prepared)
- Consumer Advisory Required for Raw or Undercooked Animal Food (corrected on site)
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: No consumer advisory for asian salad, and smoked salmon sandwich.
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. (PIC wrote consumer advisory on to menu board.)
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10/22/2014 | Routine | |
This visit was made to conduct a consultation/ follow- up.
- A 6 kW electric heater designated solely for the dish machine has been installed
- Facilities name will be changed in our system to "Bon Vivant Cafe + Farm Market". Seva LLC remains the same
- Permit condition of "no cooking" may be removed from current permit.
- There is no hood system at this time so facility may not cook on any open grills or hot plates and may not do any deep frying.
- All meats are cooked in commercial crock pot.
The following items must also be corrected:
-- Raise the dishwasher at least 6 inches off the floor
-- Seal all wood over dishmachine
-- Disclose smoked salmon and Asian beef on the menu board, internet menu and any "specials" menu. Consumer advisory must also be included on all menus provided to the consumer.
-- Provide parasite destruction letter for smoked salmon (binder with letter format provided)
No violation noted during this evaluation. | 09/18/2014 | Other | |
Joint follow-up inspection on the establishment hot water deficiency after installing a dishmachine.
No violation noted during this evaluation. | 08/13/2014 | Other | |
This visit was made to conduct a follow-up consultation for the new water heater. We are recommending these options:
- A tankless heater with at least 1.5 gpm at 100F rise (solly for the dishmachine)
- An electric heater at 6kW designated solely for the dishmachine
The following items must also be corrected:
-- Raise the dishwasher at least 6 inches off the floor
-- Provide 36 inches of space between machine and 3 comp. sink
-- Seal wood over dishmachine
No violation noted during this evaluation. | 08/13/2014 | Other | |
This visit was made to conduct a follow-up. A new water heater unit has been installed exclusively for the dish machine. Hot water calculation will be completed in the office. Heater has only 2000 W single element. The following items must still be corrected:
- repair leak at back of dishmachine
- Provide a visible model plate with any water heater that is installed
- Adjust temperature of water heater to a max temp. of 120 F (as per manufacturer of machine)
No violation noted during this evaluation. | 07/23/2014 | Follow-up | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures (employee did not use paper towel to turn off facuet after washing hands)
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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07/15/2014 | Risk Factor | |
This visit was made to do a consultation for the water heater. The facility has recently added a dishmachine and must update their water heater. The owner has presented a solution using a commercial electric heat pump water heater. The calculation for this unit will be done to determine if it is sufficient. We have a recommended a tankless water heater or a separate tank of at least 10 kw that is designated solely for the dishmachine.
No violation noted during this evaluation. | 05/23/2014 | Other | |
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food handler was observed drinking from an uncovered beverage container while in the kitchen (drinking from glass bottle with no lid or straw)
Correction: Food employees may drink only from a covered container using 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: bread
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.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor (juices stored on the floor in side storage area)
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: 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: beef (prepared yesterday)
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.
- 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: foods are being cooled in large plastic tubs with lids on, foods being placed hot in reach in refrigerator.
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.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less
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: some items in reach in refrigerator were not dated (i.e beef)
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 5/1 they shall be date marked with a "use by" date not exceeding 5/7.
- Sanitizer Test Kit Required (corrected on site)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions (using bleach in dishmachine and quat in 3 compartment sink, need both sets of strips) some strips provided to facility
Correction: A BLEACH / QUATERNARY AMMONIUM COMPOUND / IODINE test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall (bathroom upstairs)
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the side storage area are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Toilet Rooms, Enclosed / Self-Closing Door
Observation: The toilet room is not provided with a self-closing door (bathroom downstairs)
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Outer Openings, Protected (corrected on site)
Observation: An exterior door was observed to be open. This may allow the entry of insects and rodents.
Correction: Doors in the establishment must be tight-fitting and remain closed. If doors are left open for ventilation, they must have mesh screens as specified under 6-202.15 to prevent the entry of insects and rodents. .
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles
Observation: Observed that inadequate lighting was provided in the walk-in refrigerators, walk-in freezers, and/or dry storage areas (provide lights in side storage area)
Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
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05/01/2014 | Routine | |
This is a consultation visit. The following areas were discussed:
1. The parasite destruction letter is updated, only Salmon will be served.
2. The owners are changing meu from non-cooking to cooking foods.
3. New equipment's will be purchased with the new menu . Submit specs before purchasing.
4. Red line corrections on the old plan was in placed.
5. Grocery items will be added and permitted separately.
6. Submit new menu with Consumer Advisory for Salmon.
No violation noted during this evaluation. | 02/03/2014 | Other | |
This visit was made to conduct a risk assessment.
Note: raw ground pork was thawing at room temperature. Corrected during inspection
- Facility will be expanding to add a self service grocery area and must apply for a grocery permit with our office.
-- A complaint was received on 1/28/14 regarding the following issues: constant construction in facility, no fire extinguisher in facility, no exhaust system, no fire supression system, full food service with a limited permit and overflowing trash
- The complaint is valid at this time since the facility was originally permitted for no cooking. Meats that are being prepared from raw are being cooked in a ventless convection oven.
No constant construction or overflowing trash was observed during inspection
-- All violations must be corrected within 10 days
** Repeat violations shall be subject to civil penalty
No violation noted during this evaluation. | 01/29/2014 | Risk Factor | |
- 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: employees did not know all BIG 5 foodborne illnesse or all reportable symptoms
Correction: employee health poster provided
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures (employee did not use paper towel to turn off faucet)
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.
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer (prepped cut lettuce covered when cooling)
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food.
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11/06/2013 | Routine | |
This is a pre-opening inspection. The following needs corrections:
1. Seals around the floor drain and provide a grill cover.
2.Seals all the woods.
*Employee health policies in English and Spanish handed to the owner.
*Recommended the issuance of the Alexandria Health Department permit.
*OK for CO.
*Make a corrections on the hot water data plate from 4500/4500/ watts to 6000/6000 watts.
No violation noted during this evaluation. | 10/15/2013 | Other | |
This is a construction visit for the establishment. The following needs corrections:
1. Seals all the baseboards covings top and bottoms.
2. Provide 50 ft candle light intensities at the prep areas.
3. Caulk all the sinks on the wall.
4. Install all hand sink signages.
5. Install the hot water tank.
6. install all equipment's, free standing and counter tops.
7. Provide door sweeps front and back.
8. Provide the new menu.
Final inspection, Tuesday, Oct. 15, 2013
*Plug in all the cooling equipment's
Provide parasite destruction letter for Tuna and Consumer Advisory
No violation noted during this evaluation. | 10/11/2013 | Pre-Opening | |
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