- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw breaded chicken stored above dressings in 2 door cooler across from walk-in cooler downstairs.
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. (corrected on site. Discussed with FPM).
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the serve station downstairs is being used as a dump station. (a strainer and ice observed in hand sink).
Correction: A hand washing sink may not be used for purposes other than hand washing. (discussed with FPM the importance of the hand sink and alternatives for a dump station).
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09/03/2015 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation. The Person in Charge was very helpful throughout the visit. Thank you.
The following issues require attention:
1. Time as a Public Health Control is being used for the fried chicken wings without a written procedure. A written procedure was provided. Please implement the procedure developed for the chicken wings.
2. Observed several items not date marked in the upright refrigerator and walk in refrigerator upstairs. Please label and date all Time/temperature control for safety foods (TCS foods) kept in the refrigerator if not used within 24 hours of preparation with a date to be used by not to exceed 7 total days
*Repeat Observations are Subject Civil Penalty
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Observed raw chicken stored over cooked pasta in the upright refrigerator across from walk in refrigerator downstairs.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. Manager relocated the chicken to be below ready to eat foods.
- 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: vegetable soup in downstairs refrigerator across from walk in, and various items in the upstairs walk in refrigerator.
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 August 1 they shall be date marked with a "use by" date not exceeding August 7.
- Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): fried chicken wings.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. Provided a written procedure for time as a public health control procedure to the Manager and discussed its implementation with him.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: The backsplash on the 3 compartment sink downstairs has caulking that is not nonabsorbent and smooth and there are missing tiles as well.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Equipment / Non-food Contact / Visibly Clean
Observation: Observed exterior and interior surfaces of the upstairs walk in cooler and the curtain are soiled to sight.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink. Observed no handsoap at the handsink in the upstairs prep area and at the handsink in the upstairs bar.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. The Manager will provide hand soap at these sinks.
- Physical Facilities Good Repair
Observation: Observed that the floor of the walk in refrigerator upstairs is not maintained in good repair. Signs of rust make it difficult to clean properly.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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08/25/2015 | Routine | |
This visit was made to conduct a risk factor assessment.
No violation noted during this evaluation. | 04/30/2015 | Risk Factor | |
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The kitchen hand sink is being used for purposes other than washing hands (utensil in sink basin).
Correction: A handwashing sink may not be used for purposes other than hand washing. Corrected by removing utensil and discussing the need to designate hand sinks for hand washing only.
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01/23/2015 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation. Owner has made significant improvements to food establishment. Prep tables have been rearranged upstairs, dry storage rooms organized, walk-in coolers organized, to provide improved food flow. Additionally, food establishment has a set cleaning schedule implemented.
Note: This food establishment has added the following new equipment:
-True 2-door prep refrigerator
-True 2-door prep refrigerator
-True 2-door upright freezer
-True 2-sliding glass door upright refrigerator
-Ice machine
-Prep tables
-Shelving
-Replaced damaged hand sink in the main kitchen
-American Dish Service (Model # AF-3D-S) dishwasher - replacing existing model.
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 was given to the FPM.
- 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: manager 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)
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: knives at cookline are stored in between the two True prep refrigerators.
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.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of debris: bar gun holsters.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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09/24/2014 | Routine | |
This visit was made to conduct a risk factor assessment. The following items require attention:
1. This food facility has added a True 2-door prep refrigerator for the pizza preparation station. One of the Continental single door prep refrigerators has been removed from the food facility and the other Continental single door prep refrigerator is now adjacent to the Continental 2-door undercounter refrigerator across from the grill. There is no longer 3 feet of spacing between the Continental undercounter refrigerator and the relocated Continental prep refrigerator (door cannot open completely). Relocate the newly relocated prep refrigerator to allow adequate spacing between equipment.
2. This food facility has added additional shelving in the hallway leading to the kitchen preparation room. There is no longer 3 feet of spacing in the hallway, relocate the new shelving to provide adequate spacing.
3. Food facility is no longer using the downstairs walk-in cooler for their main food storage, except for the occasional overflow items. Currently the main floor walk-in cooler holds keg beer. Rusted and damaged shelving has been removed from the walk-in cooler.
4. Food facility has replaced damaged and rusted dry storage shelving and has replaced with all new equipment (shelving). Noticeable changes have been made in the dish-room preparation area to better organize equipment and utensils.
--Repeat observations are subject to civil penalties.
- Critical: Food Protection from Contamination / Separate Raw from RTE
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: observed Parmesan cheese used for salads stored below raw steak and adjacent to raw chicken in the Continental 2-door undercounter refrigerator.
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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed ice in the sink basin of the server station hand sink.
Correction: A handwashing sink may not be used for purposes other than hand washing. Corrected by discussing with owner the proper use of hand sinks. Make sure food servers understand where to discard ice in order to maintain proper use of hand sinks.
- Critical: Separation of Toxics by Spacing or Partitioning (corrected on site)
Observation: Observed a container of cleaning AJAX stored on top of the mechanical dishmachine.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning. Corrected by moving the AJAX to the floor under the 3-compartment utensil washing sink.
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06/12/2014 | Risk Factor | |
This visit was made to conduct a risk factor assessment.
Owner intends to replace Continental single door prep refrigerator and damaged hand sink in the kitchen within the next couple of weeks. Significant changes in cleaning and food handling have been observed since the change in management, thank you.
--Repeat violations are subject to civil penalties.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee was observed handling the following ready-to-eat foods using their bare hands: ice at the bar.
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. Corrected by discussing with the owner to use a scoop with a handle to prevent bare hand contact with ready-to-eat foods.
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03/12/2014 | Risk Factor | |
This visit was made to conduct a risk factor assessment.
-Make sure food employees use food scoops or utensils that are designed with handles to prevent bare hand contact with foods.
Repeat violations are subject to civil penalties.
- Bare Hand Contact with Non-RTE Foods Minimized to Prevent Contamination (corrected on site)
Observation: Excessive bare hand contact with exposed food that is not in a ready-to-eat form. Observed paper cups being usd to dispense dry goods.
Correction: Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact. Corrected by discussing proper methods for dispensing dry goods to prevent bare hand contact with foods. Owner removed/discarded paper cups.
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12/11/2013 | Risk Factor Assessment | |
I called the establishment earlier to find out if there was a changed of ownership and the receptionist stated that the owner will return my call. The owner returned my call and he stated that he bought the whole corporation to keep the establishment ABC license. All information stay the same and no change of ownership.
No violation noted during this evaluation. | 10/08/2013 | Other | |
The following items require attention:
1. The expectation is for food employees to know reportable symptoms and know the big five illnesses. Discussed with PIC employee health. and provided an Employee Health Poster.
2. Hand sinks shall remain accessible at all times to include both cold and hot running water, soap and paper towels. Handsinks shall be repaired and maintained.
Repeat violations are subject to civil penalties.
Cold holding was adequate at time of inspection.
- 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 could not provide reportable symptoms or big five 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)
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: cutting knives stored in gap between refrigerators and prep tables.
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.
- Cutting Boards / Resurface / Discard (repeated violation)
Observation: The cutting board(s) along the three prep refrigerators in the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Plumbing / Maintained in Good Repair
Observation: 1. Plumbing connections for the two handsinks located in the main kitchen and upstairs in the pizza prep room have a continuous leak when the cold water is left on. At the time of the inspection both hand sinks had the cold water turned off.
Correction: A plumbing system shall be maintained in good repair.
- Plumbing / Maintained in Good Repair
Observation: 2. Waste line at the bar/serve station on the main floor has a drain/wasteline that is not properly covered. The drain is open and there is visible wastewater in line. As per PIC, a plumber has been out and has identified the line to be a dead line.
Correction: 2. The dead waste line shall be properly pluged or covered with a screen.
- Outer Openings, Protected (repeated violation)
Observation: An exterior door is not self-closing and tight-fitting. This may allow the entry of insects or rodents. The back door is not self-closing or tight-fighting.
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. As per PIC, the door is scheduled for repairs within the week, they were waiting on parts.
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09/13/2013 | Routine | |
This was a follow-up inspection the inoperable refrigeration units were not being used for PHFs.
No violation noted during this evaluation. | 08/07/2013 | Follow-up | |
A customer dined here on Friday 8/2, about 9pm, had the pizza and salad all-you-can-eat. Two ate the macaroni salad and got sick about 45 minutes to one hour after eating. He had onset of intense stomach pain, and nausea. Repair refrigeration units which are not holding PHFs at the required temperature.
Extermination is required.
Repeat violations are subject to fines.
- Critical: Eating, Drinking, or Tobacco Use (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: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens and unwrapped single-service items.
- Cooling Methods
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:
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.
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate. A large bus pan of chicken wings were improperly cooling in the down stairs walk-in refrigerator. The chicken wings were spread on a sheet tray and cooled in the upstairs walk-in refrigerator.
Correction: Cool foods by the following methods: a. Placing food in shallow pans with a product depth of 4 inches or less. b. Separating food into smaller thinner portions, cut meats down to 2-4 pound pieces. c Using rapid chill cooling equipment (blast freezing)
- Critical: Cold Holding
Observation: Macaroni salad, potato salad, cottage cheese, mozzarella cheese, sausage cold holding at 55ºF, 51ºF, 51ºF, 48ºF, 49ºF.
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.
- 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: chili and chicken wings.
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 @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
- Nonfood-Contact Surfaces/Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the wooden shelves are not corrosion resistant, nonabsorbent, and/or smooth. Remove all wooden shelves and boards, and replace them with a smooth easy to clean material.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Ambient Air & Water Temp Meas Devices, F Scale, Accurate within 3°F
Observation: The ambient air temperature measuring device located in the following unit is not accurate in °F: the reach-in refrigerator at the salad bar.
Correction: Ambient air and water temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/-3°F in the intended range of use.
- Floor Mounted / Elevate 6' / Seal
Observation: There is a floor mounted storage shelves in the pizza prep area that is not elevated off the floor or sealed to the floor.
Correction: Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2.Install casters 3. Elevate the equipment to a minimum of 6" off the floor 4. Seal the equipment to the floor
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: the salad bar reach-in refrigerator, the pizza prep cooler, and the walk-in 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.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the make table refrigerators are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Outer Openings, Protected
Observation: The back door is not self-closing and tight-fitting. This may allow the entry of insects or rodents.
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 (repeated violation)
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. Observed numerous roaches in the pizza prep area. Have the facility exterminated for roaches 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.
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08/06/2013 | Complaint | |
The Alexandria Health Department received the following complaint:
I have knowledge of mice infestation, roaches, unclean kitchen, and a dish room environment that has leaky plumbing from the men’s room above that drips where dishes are washed and stored. There has not been a hot water source in the bar area for many years. I did observe roaches in the kitchen and no hot water is provided at the bar. Correct immediately. The plumbing leak has been corrected (invoice provided).
- Critical: Hands and Arms / Cleaning Procedure
Observation: Observed food employees using improper handwashing procedures. Employee failed to wash his hands for 20 seconds. EHS properly instructed employee on properly hand washing.
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.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink. Employee instructed to wash hands at the hand sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- 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 dish washing area.
Correction: Food employees may drink only from a covered container using a straw.
- 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 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. Open drinking containers were discarded during the inspection.
- Critical: Contamination/Package/Cover/Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the kitchen area and service bar. (croutons, bread crumbs, lemons and limes). Items were discarded.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Wiping Cloths / Use Limitation / Soiled Cloths
Observation: Heavily soiled wiping cloths in use.
Correction: Dry and wet wiping cloths shall be free of food debris and visible soil.
- Cooling Methods
Observation: The methods used for cooling were not adequate. A large plastic tub was used to store chicken wing while they cooled at room temperature. The owner was instructed on proper cooling.
Correction: Cool foods by the following methods: a. Placing food in shallow pans with a product depth of 4 inches or less. b. Separating food into smaller thinner portions, cut meats down to 2-4 pound pieces. c Using rapid chill cooling equipment (blast freezing)
- Linen / Wet Wiping Cloth / Cleaning Frequency
Observation: In-use wet wiping cloths are observed to be heavily stained and soiled.
Correction: Wet wiping cloths shall be laundered daily.
- Storage/6 inches
Observation: Coffee filter were found not stored 6 inches above the floor in the service area.
Correction: Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
- Plumbing / Maintained in Good Repair
Observation: No hot water is provided at the upstairs bar. The water does not drain properly at the service bar next to the main kitchen.
Correction: A plumbing system shall be maintained in good repair.
- Refuse / Sanitary Napkin /No Lid
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink. Hand soap was provided during the inspection.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at each handwashing sink. Paper towels were provided during the inspection.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Physical Facilities Good Repair
Observation: Observed that the ceiling tiles not maintained in good repair. Remove all wooden shelving.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- 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 roaches in the kitchen.
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.
- Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of dish detergent at the bar are not properly labeled. Labeled during the inspection.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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07/10/2013 | Complaint | |
Site visit to follow up on fire issues on 5-19-13. You can use the upstairs kitchen, but do not prepare foods on the central table, as there is a risk of contamination from debris above.
Restrooms have been done.
Please call me on 703-746-4822 to arrange for me to come back to sign off the whole kitchen for use.
No violation noted during this evaluation. | 05/20/2013 | Follow-up | |
Site visit in response to emergency page relating to a Fire at the premises.
1. No water / ansul system discharge.
2. Smoke Only - All surfaces cleaned prior to set up.
3. No loss of power to refrigeration, but pasta temperatures in walkin cooler ranged from 49-50F. All pasta discarded as unable to determine when product left temperature control.
4. The upstairs kitchen is being repaired - Do not use this until I return tomorrow at 11:00am as agreed to check ceiling panels reinstated.
5. Replace ceiling tiles in upstairs restrooms before allowing customers access to this area.
6. Please call / Text me if you need to make tomorrow's appointment later.
7. Premises (Ground floor Kitchen) ok to open providing Fire Officer and Electrician agree.
No violation noted during this evaluation. | 05/19/2013 | Other | |
This visit was made to conduct a risk assessment. Please note the following items:
1) Handsinks may only be used for handwashing. Remind employees that they may not use them to rinse off foods or for any other task other than washing their hands.
2) Discontinue using cups to dispense flour, sugar etc. Use only utensils with handles.
3) Remind employees not to wear watches or bracelets during food prep.
- Bare Hand Contact with Non-RTE Foods Minimized to Prevent Contamination (corrected on site)
Observation: Excessive bare hand contact with exposed food that is not in a ready-to-eat form. (employees using a cup with no handles to dispense items).
Correction: Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: The handwashing station at the pizza prep area is being used for purposes other than washing hands. (employee rinsing off vegetables).
Correction: A handwashing sink may not be used for purposes other than hand washing.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at each handwashing sink. (missing at small bar downstairs).
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
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05/17/2013 | Risk Factor Assessment | |
This visit was made to conduct a routine inspection.
- 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 failed to wash hands before handling clean utensils after handling soiled utensils).
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.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off 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.
- 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: chili/57
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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the server station downstairs is being used as a dump station.
Correction: A hand washing sink may not be used for purposes other than hand washing.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees. (Missing at upstairs bar and in the restrooms upstairs).
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Physical Facilities Good Repair
Observation: Observed that the wall across from WIC downstairs is not maintained in good repair. (Tile missing/broken).
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/16/2013 | Routine | |
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