Gave Big 6 poster and allergen poster
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Employee didn't wash hands/change gloves after handling raw meat, then going through door to open cooler and get food (more raw meat) from cooler.
Correction: Employees shall wash their hands OFTEN-when changing tasks, after handling raw meat, etc.
|
11/20/2015 | Routine | |
Alexandria city food code requires person-in charge should has Northern Virginia Food Protection Manager (FPM) card. Obtain FMP card within 10 days.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food (ground beef) stored next to lettuce in the refrigeration unit.
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.
- 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: cooked mushrooms (115°F).
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above. Reheated.
|
04/24/2015 | Risk Factor | |
This visit was made to conduct a training inspection. The following risk-factor/public health intervention violation was observed:
1. Improper holding temperature
No violation noted during this evaluation. | 09/26/2014 | Training | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were measured at improper temperatures: tomatoes @ 50F, lettuce @ 52F. (discarded)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: numerous undercooked foods not disclosed on menu board.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- 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. flip top unit not holding foods at 41F or below. Do not use until 36F-38F.
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.
|
05/23/2014 | Routine | |
This visit was made to conduct a training standardization inspection. The following risk factors/public health interventions were observed:
1) Improper holding temperature/time-temperature relationship.
The person in charge was very helpful and knowledgeable.
No violation noted during this evaluation. | 01/29/2014 | Training | |
Chicken and turkey on the paper menu can not be undercooked and should not have a Consumer Adversary.
- Food Protection from Contamination / Package, Cover, Wrap
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: ice cream freezer. (ice cream)
Correction: Foods shall remain covered at all times.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: ice cream dippers are improperly stored in a stainless steel square pan. The ice cream dippers were washed during the inspection. Provide dipper well in 30 days.
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.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Onions and a boxed soda were improperly stored on the floor. Foods were elevated during the inspection.
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: 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: sliced tomatoes. The sliced tomatoes were double pans. The amount of tomatoes was reduced and one pan was removed.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the food service operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: hamburgers on the large wall mounted menu board. Correct the menu board in 30 days.
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.
|
09/30/2013 | Routine | |
This visit was made to conduct a pre-opening inspection. The hot water supply is now sufficient. Quat test strips are present.
Recommend issuance of Health Dept. permit.
OK for c/o.
No violation noted during this evaluation. | 08/20/2013 | Pre-Opening | |
This visit was made to conduct a pre-opening inspection. The following items require correction prior to opening:
1. Provide test strips for sanitizing solution being used (quat).
2. A different hot water heater has been installed than was approved at plan review. I will have to re-calculate hot water. Hot water heater may not be sufficient.
I will call you to let you know about hot water heater. Call me when you have the quat test strips.
No violation noted during this evaluation. | 08/16/2013 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Burger 7, 4533 Duke St, Alexandria, VA 22304 »