- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves worn during multi-tasked food preparation (discussed and corrected onsite)
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.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The components of the following unit(s) are (missing, damaged): sliding glass refrigerator (door handle is missing and door is off track)
Correction: gaskets for wood undercounter refri. is damaged
|
03/14/2016 | Routine | |
This visit was made to conduct a risk factor assessment. Please note the following items:
1) Ensure the samples are covered at all time to prevent contamination.
2) Repair broken door gasket on 2 door low boy (wood).
3) Great hand washing observed by staff. Keep up the good work.
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: samples of brownies offered on front counter uncovered.
Correction: Foods shall remain covered at all times. (cover brownies with a sneezeguard, plastic cover, plastic wrap, etc).
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07/31/2015 | Risk Factor | |
This visit was made to conduct a risk factor assessment. Please note the following items:
1) Remind employees of the importance of washing their hands when changing tasks. They shall wash their hands when switching tasks and putting on new gloves, after handling soiled dishes/utensils and before handling clean dishes/utensils and before food preparation.
2) Good holding temperatures observed.
Keep up the good work!
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands after handling soiled utensils and prior to putting on clean gloves to engage in 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.
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03/27/2015 | Risk Factor | |
This visit was made to conduct a follow-up inspection on the repair of the dish machine. It was repaired yesterday afternoon and is now properly sanitizing (100ppm Chlorine verified with test strip). The dish machine may now be used to wash, rinse and sanitize dishes.
Thank you for your prompt correction of this item.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: Air gaps under 3-compartment sink and dish machine are taped closed.
Correction: Remove tape from around pipes so that the air gap exists.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the corner of the wall at the serve station in the back kitchen is not maintained in good repair. (tiles missing along bottom corner of wall).
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/16/2014 | Follow-up | |
This visit was made to conduct a routine inspection. Please note the following items:
1) The dish machine was not properly sanitizing during inspection (0ppm chlorine). The unit may not be used to sanitize dishes until the unit has been repaired and a follow-up inspection has been conducted.
2) Employee's shall not store their personal belongings (i.e. phones, etc) on prep surfaces.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.114)
Correction: Cease use of the chemical sanitizing warewashing machine at this time. The warewashing machine shall not be used unless it is properly repaired and chemically sanitizing equipment, utensils, dish wares, glass wares, etc. at a concentration of at least 50-100ppm of chlorine for the required amount of time as specified by the warewashing machine's data plate. (3-compartment sink set up for sanitizing).
- Plumbing / Maintained in Good Repair
Observation: Air gaps under 3-compartment sink and dish machine are taped closed.
Correction: Remove tape from around pipes so that the air gap exists.
- Physical Facilities Good Repair
Observation: Observed that the corner of the wall at the serve station in the back kitchen is not maintained in good repair. (tiles missing along bottom corner of wall).
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Mops in Air-dry Position
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
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12/12/2014 | Routine | |
This visit was made to conduct a routine food safety evaluation. The following items require attention:
1. Food Protection Manager (FPM) will begin using time rather than temperature control for the following Time/Temperature Control for Safety (TCS) foods: ham and cheese croissants, cooked spinach and cheese croissant, and hollandaise sauce. Discussed procedures and FPM will keep completed Time as a Public Health Control form on file at food establishment.
2. Discussed with FPM the idea of preparing and packaging sandwiches for sale at the front counter. A sneeze-guard is not required as long as all the foods for sale at the front counter are properly packaged and protected from contamination. Additionally discussed with the FPM how to properly keep cold foods cold at 41
°
F or less. Offered to come by to check cold holding temperatures at the front counter. If you would like me to stop by for a temperature check please call (703) 746-4972 to schedule a time. How to keep cold foods cold handout provided in English and Spanish.
Note: Food Safety Information binder provided to food establishment during the risk factor assessment. Discussed with the FPM major changes with the new 2013 Food Code to include employee health, clean-up of vomiting and diarrheal events, thawing frozen fish package using Reduced Oxygen Packaging (ROP), non-continuous cooking of animal meats, food allergens, responsibilities of permit holder (sticker provided), and increases in civil penalties. In addition, the 2013 Food Code training presentation in English and Spanish was given to the FPM.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item was measured at improper temperatures: ham and cheese croissant was 73°F in the front pastry display unit.
Correction: Time Temperature Control for Safety (TCS) foods shall be held cold at a temperature of 41°F or below. Corrected by discussing the use of Time rather than Temperature as a control measure. Food Protection Manager (FPM) would like to use Time as a Public Health Control for croissants containing TCS foods (ham and/or cooked spinach). Time as a Public Health Control form completed, FPM understands form shall be kept on file in food establishment. FPM will start using time tomorrow and understands the following parameters shall be maintained:
1. TCS foods shall have an initial temperature of 41°F or less when removed from cold holding temperature control, or 135°F or greater when removed from hot holding temperature control
2. TCS foods shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control
3. TCS foods shall be cooked and served, served at any temperature if ready-to-eat (RTE), or discarded, within 4 hours from the point in time when the food is removed from temperature control
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets for the 2-door undercounter refrigerator at espresso machine are damaged (splitting from door).
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: Air Gap Design Standard, Not Less than 1'
Observation: The diameter of the air gap between the water supply inlet (sprayer faucet) and the flood level rim of the pre-wash sink adjacent to the mechanical dishmachine is less than 1 inch. Currently the sprayer faucet hose extends down into the sink basin.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less than 1 inch for proper backflow prevention by the air gap.
- Plumbing / Maintained in Good Repair
Observation: Duct tape is currently wrapped around the 3-compartment sink faucet.
Correction: A plumbing system shall be maintained in good repair. Remove duct tape and repair faucet. Duct tape is not considered a cleanable surface and shall be removed.
- Plumbing / Maintained in Good Repair
Observation: Electric tape is wrapped around waste-line into the floor drain for the mechanical dishmachine.
Correction: A plumbing system shall be maintained in good repair. Remove electrical tape and repair waste-line drainage to prevent spillage onto floor. Tape is not considered a cleanable surface and shall be removed.
|
09/02/2014 | Routine | |
Copy of Certified Food Manager (CFM) certificate fax to Alexandria Health Department. No site visit conducted. See file for copy of CFM card from ORS Interactive.
No violation noted during this evaluation. | 06/13/2014 | Follow-up | |
This visit was made to conduct a risk factor assessment. The following items require attention:
1. Person In Charge (PIC) has a valid certificate of completion of an accredited Certified Food Manager (CFM) exam but does not have the Northern Virginia CFM card from ORS Interactive. Fax or mail a copy to Environmental Health Division at AHD at 703.746.4919 or 4480 King St, Room 360, Alexandria, VA 22302 with-in 10 business days. If a fax is sent please indicate name of food facility and Attn: Rebecca. A follow-up inspection will be conducted on or about June 16, 2014 if a copy of the Person In Charge's CFM card is not received via fax or mail. CFM Guidelines handout provided.
2. Hollandaise sauce is considered a Time/Temperature Control for Safety (TCS) food and shall be kept either cold at 41
°F
or less or hot at 135
°F
or above and not in the danger zone (41
°F
- 135
°F
). This is a violation of Section 19 - 3-501.16(A)(1) of the 2009 FDA Food Code. This same issue was observed during the risk factor assessment conducted on December 20, 2013. A $50.00 civil penalty ticket (F-14-04264) has been issued for this repeat priority violation. Additional repeat violations within a twelve month period will incur increased penalties.
3. Observed a dead rodent in the basement shower stall. Dead rodents and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
--Repeat observations are subject to civil penalties.
- Critical: Certified Food Manager: Presence Required
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 Norther 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
- Critical: Food Condition / Safe, Unadulterated, and Honestly Presented (corrected on site)
Observation: Sliced bread adjacent to the cookline in a plastic container was observed to be adulterated (mold growth).
Correction: ALL food shall be safe, unadulterated and honestly presented as specified under 3-601.12. Corrected by discarding the adulterated bread.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item was measured at improper temperatures: hollandaise sauce on the counter top at 65°F. Cook was not aware of how long the hollandaise sauce was on the counter top across from the cookline.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above. Corrected by discarding the hollandaise sauce
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: Chlorine sanitizer in wiping cloth bucket >200ppm (chlorine test strip bleached purple to white).
Correction: Chlorine sanitizer shall be prepared at the proper concentration (between 50-100ppm). Recommend the use of 1 teaspoon chlorine bleach per gallon of water. Corrected by making new chlorine sanitizer solution at 100ppm (as per chlorine test strip).
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06/02/2014 | Risk Factor | |
This visit was made to conduct a risk factor assessment. The following item requires attention:
1. The spray hose at the sink adjacent to the mechanical dishwasher hangs below the top lip of the sink basin preventing an air gap between the water supply inlet and the flood level rim of the plumbing fixture. Repair spray hose to provide a 1 inch air gap. This is a repeat note from the last risk factor assessment conducted on December 20, 2013.
--Repeat violations are subject to civil penalties.
- 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 a cup of tea).
Correction: Food employees may drink only from a covered container using a straw. Corrected by discussing with Certified Food Manager proper ways to drink beverages while in the kitchen.
|
03/28/2014 | Risk Factor | |
This visit was made to conduct a risk factor assessment. The following items require attention.
1. If this facility would like to use time as a public health control please call Rebecca at (703)746-4972 to discuss process and to complete required forms.
2. The spray hose at the sink adjacent to the mechanical dishwasher hangs below the top lip of the sink basin preventing an air gap between the water supply inlet and the flood level rim of the plumbing fixture. Repair spray hose to provide a 1 inch air gap.
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 employees did not know reportable symptoms or the Big 5 illnesses.
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)
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed an open cup of coffee on the prep table adjacent to the True prep refrigerator in the 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. Corrected by discarding the cup of coffee.
- 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: hollandaise was 106°F. Container was stored on top of covered containers in the steamer located on the stove top. As per chef, hollandaise is only used for breakfast and then discarded.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless time as a public health control is used. Corrected by marking the hollandaise with a time to discard at 1:00pm. If this facility would like to use time as a public health control for hollandaise sauce:
-Written procedures shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority upon request
-If time temperature control is used as the public health control up to a maximum of 4 hours
-The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temeprature control
-The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.
If this facility would rather maintain hollandaise sauce without the use of Time as a Public Health Control is must be held hot at 135°F or above.
|
12/20/2013 | Risk Factor Assessment | |
- 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. Open drinking containers were discarded during the inspection.
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.
- 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: strawberries on a bowl of oatmeal. EHS instructed food worker to were gloves while handling washed produce.
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. Milk crates are used to store salads in the walk-in refrigerator. Store the salads and all foods 6 inches of the floor.
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.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: QUATERNARY AMMONIUM COMPOUND test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.114) The 3 compartment sink must be used to sanitize the food equipment.
Correction: Cease use of the chemical sanitizing warewashing machine at this time. The warewashing machine shall not be used unless it is properly repaired and chemically sanitizing equipment, utensils, dish wares, glass wares, etc. at a concentration of at least 50-100ppm of chlorine for the required amount of time as specified by the warewashing machine's data plate.
- Plumbing / Maintained in Good Repair
Observation: Plumbing in the basement piping are leaking. The faucet at the 3 compartment sink is in poor repair.
Correction: A plumbing system shall be maintained in good repair.
- Outer Openings, Protected (corrected on site)
Observation: An exterior front door is not self-closing and was left open. This may allow the entry of insects or rodents. Repair or replace the front door. The front door was closed during the inspection.
Correction: All exterior doors must be sold and tight-fitting, and must be self-closing. Exterior doors used only as emergency exits do not need to be self-closing.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. Observed numerous fruit flies in the serve and food prep area. Exterminate for the fruit flies immediately.
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.
|
09/26/2013 | Routine | |
This visit was conducted to complete a routine food safety evaluation.
1. Ensure that food handlers do not wear watches whilst preparing foods.
2. The ceiling tile above the preparation table was in poor repair, and could cause dust or debris to fall on food being prepared below.
3. Cold holding temperatures and date labelling of foods was noted to be good during the evaluation. Correct glove usage was also observed today.
- Jewelry Prohibition (corrected on site)
Observation: Employees wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to medical alert jewelry or a plain ring such as a wedding band.
- Physical Facilities Good Repair
Observation: An area of damage was noted to the ceiling tile above the preparation area.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
|
06/05/2013 | 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.(dishwasher did not change gloves/wash hands between handling soiled dishes and clean dishes)
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.
- 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: employee handling bread with their bare hands.
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.
|
02/12/2013 | Risk Factor | |
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