This visit was made today in order to conduct a follow up inspection.
The display unit cooler is maintaining temperature of 41-42 degrees, please monitor the temperature regularly to ensure it remains at or below 41F. Great job using cups with lids and straws for employee beverages, and promoting good use of hand washing. The remaining violations must be corrected by the next routine inspection.
- Wiping Cloths/Use Limitation/Wet Towel Storage (repeated violation)
Observation: Wet wiping cloths observed at expresso machine counter not stored in sanitizing solution
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
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.
- Mops in Air-dry Position (repeated violation)
Observation: Mops and brooms are not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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12/23/2015 | Follow-up | |
This visit was conducted to complete a routine food safety evaluation. A full copy of your report will be hand delivered tomorrow.
At the time of your inspection, the display case was not working. All products were discarded. Do Not use the display case until repaired and it can maintain food at 41 F or below.
Product voluntarily discarded (all at 50-60F):
1x Turkey Chili, 1x Harvest Salad, 5x Beef Empanadas, 1x Hummus, 1x Vanilla Napoleon, 1x Quiche, 1x Chocolate Diamond, 2x Tomato Pasta, 3x Bean Salad, 1x Wrap
A copy of The Big 6 Required reportable symptoms poster, and a flowchart explaining restriction and exclusion was given to the manager on duty.
*Repeat violations are subject to civil penalties
- Critical: Employee Health Policy Requirements (corrected on site) (repeated violation)
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: There is no employee health policy in place, and person in charge had limited knowledge of required reportable symptoms.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, Salmonella, E. coli, or Shigella)
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Employee beverage (opened soda can) was observed in food preparation area.
Correction: Ensure that employees are dinking from approved containers, that have lids and straws.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths observed at expresso machine counter not stored in sanitizing solution
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- 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: Beef Empanadas (56F), Tomato Pasta (55F), Quiche (56F).
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. After discussion with manager that items were recieved at 9 am, and had been held for more than 4 hours, all of the above items were voluntarily discarded.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
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.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Milk frothing pitcher.
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. The proper method for washing, rinsing, and sanitizing was demonstrated to the manager on duty during the inspection.
- Critical: Backflow Prevention, Air Gap / When Required (corrected on site)
Observation: Observed the detergent and sanitizer hose to extend below the flood rim level of the sink basin at the 3-vat sink.
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.
Hoses were temporarily moved so that the ends did not extend below the flood level of the 3 compartment sink however, the hoses at the 3-vat sink shall be altered to hang above the flood level rim of the 3-vat sink in order to provide an air gap
- Mops in Air-dry Position
Observation: Mops and brooms are not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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12/22/2015 | Routine | |
This visit was made to conduct a risk factor assessment. Food temperatures in the open display cooler ranged from 40-42F. Please monitor this unit to ensure that it is keeping ambient temperatures of 41F and below and that it is able to maintain food temperatures of 41F and below.
No violation noted during this evaluation. | 06/03/2015 | Risk Factor | |
This visit was made to conduct a follow-up evaluation to the follow-up evaluation conducted on January 28, 2015. Certified Food Protection Manager (FPM) on site at time of follow-up. FPM indicated all food employees who have not passed the FPM class/test are currently suspended until successful completion. Thank you for taking the FPM certification seriously and being pro-active in regards to food safety.
- Critical: Certified Food Manager: Presence Required (repeated violation)
Observation: No certified Food Protection Manager (FPM) present.
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.
- Physical Facilities Good Repair (repeated violation)
Observation: Laminate floor boards under the 3-compartment utensil washing sink are in poor repair.
Correction: Repair/replace damaged floor tiles to provide a non-absorbent, smooth, durable and easily cleanable surface.
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03/10/2015 | Follow-up | |
This visit was made to conduct a follow-up evaluation to the routine evaluation conducted on January 14, 2015.
There was no certified Food Protection Manager (FPM) on the premises at the time of the follow-up. This is a violation of Section 11-2-24 of the Food and Food Handling Code of the City of Alexandria. This same issue was observed during the routine food safety evaluation conducted on January 14, 2015, and a $100 civil penalty was issued on January 14, 2015. A $250 civil penalty ticket (F-15-04270) has been issued today for this repeat observation. Additional repeat violations within a twelve month period incur increased penalties.
- Critical: Certified Food Manager: Presence Required
Observation: No certified Food Protection Manager (FPM) present.
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.
- Physical Facilities Good Repair (repeated violation)
Observation: Laminate floor boards under the 3-compartment utensil washing sink are in poor repair.
Correction: Repair/replace damaged floor tiles to provide a non-absorbent, smooth, durable and easily cleanable surface.
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01/28/2015 | Follow-up | |
This visit was made to conduct a routine food safety evaluation. The following items require attention:
1. There was no certified Food Protection Manager (FPM) on the premises at the time of the evaluation. This is a violation of Section 11-2-24 of the Food and Food Handling Code of the City of Alexandria. A $100 civil penalty ticket (F-15-4270) has been issued for this violation. Repeat violations within a twelve month period incur increased penalties.
2. Expectation is for food employees to know reportable symptoms and the Big 5 illnesses.
3. Repair display refrigerator in order to maintain 41 degrees F or less.
4. Make sure food employees know to properly wash, rinse, and sanitize equipment and utensils every 4 hours when using with Time/Temperature Control for Safety (TCS) foods.
5. At the time of the evaluation there was very little hand soap remaining in the dispenser and there is no additional hand soap dispensers in the food establishment. Make sure to have additional hand soap dispensers to promote proper hand washing. Proper hand washing helps prevent foodborne illnesses.
-Repeat observations are subject to civil penalties.
- Critical: Certified Food Manager: Presence Required
Observation: No certified Food Protection Manager (FPM) present.
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.
- 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 employee did not know reportable symptoms or the Big 5.
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, Nontyphoidal Salmonella, E. coli, or Shigella)
- 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. Observed food employee handling money and then proceed to put on her gloves without properly washing her 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. Corrected by discussing when to properly wash hands with the food employee.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were measured at improper temperatures: samosas and ratatoulle, portabello mushroom tart, chicken salad were between 44-50°F in the front counter display refrigerator.
Correction: Time/Temperature Control for Safety (TCS) foods shall be held cold at a temperature of 41°F or below. Food items have been out of temperature control for approximately 3 hours. Make sure to discard any items not sold/served within the next hour. Repair mechanical refrigerator to insure proper cold holding.
- Critical: Food-Contact Surface in Contact with PHF(TCS) Cleaned Every 4 Hours (corrected on site)
Observation: The cleaning schedule for utensils (knives) is not approved based on the consideration of characteristics of the equipment and its use, the type of food involved, the amount of food residue accumulation, or the temperature at which food is maintained during the operation. Food employee could not explain how often utensils and equipment are washed, rinsed, and sanitized. Explanation indicated utensils used to cut sandwiches are rinsed off in the hand sink between use and at the end of the day.
Correction: If used with Time/Temperature Control for Safety (TCS) foods, equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours. Corrected by discussing with the food employee how and when to properly wash, rinse, and sanitize utensils and equipment. Recommended the set up of the 3-compartment sink to occur at the beginning of each shift for ease and quick access.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed food employee rinse of cutting knife in the hand sink.
Correction: A hand washing sink may not be used for purposes other than hand washing. Corrected by discussing the importance of designating hand sinks for hand washing only in order to control the risk of cross contamination.
- Physical Facilities Good Repair
Observation: Laminate floor boards under the 3-compartment utensil washing sink are in poor repair.
Correction: Repair/replace damaged floor tiles to provide a non-absorbent, smooth, durable and easily cleanable surface.
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01/14/2015 | Routine | |
This visit was made to conduct a training inspection. The following risk-factor/public health intervention violations were observed:
1. Improper holding temperatures/time-temperature relationships
2. Contaminated equipment
No violation noted during this evaluation. | 09/12/2014 | Training | |
This visit was made to conduct a risk factor assessment.
No violation noted during this evaluation. | 05/20/2014 | Risk Factor | |
This visit was made to conduct a risk factor assessment. The following items require attention:
1. A Certified Food Manager (CFM) is required to be present during all hours of operation.
2. Designated hand sinks may not be used for purposes other than handwashing. Do not rinse out equipment or dump waste down hand sinks.
--Repeat violations are subject to civil penalties.
- Critical: Certified Food Manager: Presence Required (corrected on site)
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. Certified Food Manager appeared at the end of the inspection.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: The handwashing sink is being used for purposes other than washing hands. Observed food employee dump espresso waste water down hand sink and rinse out pitchers and espresso wand at the hand sink.
Correction: A handwashing sink may not be used for purposes other than hand washing. Corrected by discussing with the Certified Food Manager and employee proper disposal of waste water and how to properly wash, rinse, and sanitize equipment and utensils in the 3-compartment warewashing sink.
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02/04/2014 | Risk Factor | |
The purpose of this inspection was to follow-up on violations noted on the 8/2/13 inspection. All other violations from the 8/2/13 inspection have been corrected.
- Critical: Cold Holding (corrected on site) (repeated violation)
Observation: Whole milk cold holding at 44ºF. The milk was discarded during the inspection.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41ºF or below to inhibit the growth of harmful bacteria.
- 3- Compartment Sink Requirement (corrected on site)
Observation: There is no 3-vat sink located in the establishment. The PIC stated that smaller trays and disposable trays would be used moving forward.
Correction: Install a 3-vat sink allowing employees to manually wash, rinse, and sanitize equipment and utensils.
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10/08/2013 | Routine | |
- 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 container was 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.
- Hair Restraint Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Improper storage of wet wiping cloths after storage.
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: 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: soup and self service creamers. The fruit cups and creamers were discarded during the inspection
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- 3-Compartment Warewashing Sink Compartment Sizing
Observation: The compartments of the 3-compartment sink are not large enough to accommodate the largest piece of equipment.
Correction: Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils. If equipment or utensils are too large for the warewashing sink, a warewashing machine or alternative equipment shall be used.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: display case refrigerator.
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.
- Equip/Utensils/Linens/Single-Service/Original Package
Observation: Single service coffee filters were observed stored unprotected..
Correction: Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
- Equip/Utensil/Linen/Single-Service/Storage Restriction
Observation: Clean equipment/utensils were found stored at the mop sink.
Correction: Cleaned and sanitized equipment, utensils, laundered linens, and single-service items may not be stored in: 1) locker rooms, 2) toilet rooms, 3) garbage rooms, 4) mechanical rooms, 5) under sewer lines that are not shielded to intercept potential drips, 6) under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed, 7) under open stairwells, or 8) under other sources of contamination.
- Handwashing Sink / Used for Hand Wash Only
Observation: The handwashing station is being used to clean equipment and utensils.
Correction: A hand washing sink may not be used for purposes other than hand washing.
- Mops in Air-dry Position
Observation: Mops and brooms are not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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08/02/2013 | Routine | |
This visit was made to conduct a complaint investigation.
Repair refrigeration unit and call for re-inspection.
- Critical: Cold Holding (corrected on site)
Observation: The following foods observed above 41F: musuli/54F, cut cantelope/52, chicken caesar salad/50, tuna salad sandwich/55.
Correction: Potentially hazardous foods must be maintained at 41F or below (items out of temperature discarded).
- Equipment / Good Repair / Operation (repeated violation)
Observation: Display/self-service cooler ambient temperatures at 51F.
Correction: Repair unit to maintain cold-holding temperatures at 41F or below.
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06/10/2013 | Complaint | |
- Equipment / Good Repair / Operation
Observation: Display case is currently 45F (foods are 40-43F).
Correction: Repair refrigeration unit so that it is maintaining temperatures of 41F or below.
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03/20/2013 | Routine | |
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