Cafe Gloria, 1900 N. Beauregard, Alexandria, VA 22311 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: Cafe Gloria
Address: 1900 N. Beauregard, Alexandria, VA 22311
Type: Fast Food Restaurant
Phone: 703 931-5900
Total inspections: 5
Last inspection: 03/17/2016

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Inspection findings	Inspection date	Type
This visit was made to conduct a risk based assessment. The following issues require attention: 1. Time/temperature control for safety foods (TCS) shall be properly cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Cool TCS using the following methods: a. placing foods in shallow pans b. separating the food into smaller thinner portions c. using rapid cooling equipment such as a walk-in cooler d. keep food uncovered until properly cooled to 41 °F e. using containers that facilitate heat transfer A handout was provided on cooling in English and Spanish to the facility and its requirements discussed 2. After prepping salads, sandwiches for the self serve display case, cool the foods in the refrigerators in the back so that the temperature of the foods are 41°F or below before putting in the display case. The display case is designed to maintain temperatures but not to cool foods 3. Discuss the employee health policy with all employees and ensure that they are aware of its requirements. The expectation is for all food employees to know the Big 6 foodborne illnesses and the reportable symptoms. Notes: - Discussed using Time as a Public Health Control procedure for cut tomatoes and lettuce on prep top. Please decide whether you want to keep these foods cold at 41 °F or below or use time. Procedure was discussed again with Person in Charge. Previously this procedure was discussed but is not being implemented currently -As a reminder, do not leave wet wiping cloths on the counter, Wet cloths must be kept in a sanitizing bucket with sufficient concentration of sanitizer - In use utensils like that used to serve rice should be in the food with their handles above the top of the food and the container, on a clean part of the food preparation table or cooking equipment, in running water of sufficient velocity to flush particulates to the drain or in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. Repeat Observations are Subject to Civil Penalty 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 a foodworker was unable to identify the Big 6 foodborne illnesses and their 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) Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) Observation: Observed raw beef stored over tuna salad and chicken salad in the 2 door prep top 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. Food worker relocated the raw beef to be on the bottom shelf below ready to eat foods. 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: rice cooked yesterday was in the 2 door prep refrigerator at a temperature of 70°F. 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. Rice was discarded by Person in Charge. Discussed proper cooling methods with Person in charge. Cool foods properly by: a. placing foods in shallow pans b. separating the food into smaller thinner portions c. using rapid cooling equipment such as a walk-in cooler d. keep food uncovered until properly cooled to 41 °F e. using containers that facilitate heat transfer 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: cut cabbage on the prep top was measured at 47°F. Prepared Chicken salads in open self serve display case were at 44-45°F and seafood salad was at 44°F. Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Foods will be kept out for the remainder of the lunch service and discarded by 3 PM by Person in Charge. In the future please cool these foods in the reach in refrigerators before putting out in display case. Date Marking of RTE, PHF(TCS) if Commercially Processed after Opening Package (corrected on site) Observation: The following ready-to-eat, potentially hazardous food is not used within 24 hours after opening the commercial package and is not properly dated for disposition within 7 days at 41°F: soups in the upright refrigerator. Correction: Ready-to-eat, potentially hazardous food that is commercially processed and held for more than 24 hours after it is opened must be clearly marked to indicate the date or day by which the food must be consumed on the premises, sold, or discarded. The day that the package is opened counts as Day 1. Food shall be held at 41°F or less for no more than 7 days. Upon request, employees must be able to clearly explain the date marking system to the Health Department. Person in Charge to add dates to these food items. 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: no disclosure provided for the bibimbap, breakfast burrito Omelet on the printed menu provided. 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. Please provide the disclosure for the food items on the printed menu that can be served undercooked. This will be follow up at the next inspection visit. Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site) Observation:* Observed that the chlorine sanitizing solution used in the sanitizing bucket was not at an acceptable concentration. Could not measure any chlorine in the solution. Correction: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as follows: (1) 25mg/L with a pH below 10 at 120°F, (2) 50mg/L with a pH below 10 at 100°F or pH below 8.0 at 75°F, or (3) 100mg/L with a pH below 10 at 55°F. Solution was remade by Person in Charge to be 100 ppm. Concentration of chlorine should be between 50- 100 ppm.	03/17/2016	Risk Factor
This visit was made to conduct a routine food safety evaluation. The Person in Charge was very helpful throughout the visit and had good knowledge of food safety. . The following issues require attention: 1. The handwashing sink shall be used solely for the purpose of handwashing. No items shall be stored in the handwashing sink at any time. 2. Wet wiping cloths shall be stored in a sanitizing solution, with appropriate concentration, when not in use. 3. Ensure that proper thawing methods are used for all time/temperature control for safety foods (TCS foods). Time/temperature control for safety foods (time/temperature control for safety food) shall be thawed using one of the following methods: a) under refrigeration that maintains the food temperature at 41°F or less, b) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or c) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process 4. Food items packaged in the facility for resale to customers shall be properly labelled listing the common name of the food and all ingredients as per regulations. 5. Please designate one area in a refrigerator for the storage of all personal food items so as to keep them separate from products for sale to customers. 6. Please remove all personal items from near 3 compartment sink and store in a separate location. Personal items were observed above 3 compartment sink. 7. Time as a public health control is being used for the cut tomato, and cut green leaves on the prep station. The document was provided to the PIC and is on file. Repeat Observations are subject to civil penalty. Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) Observation:* Improper use of wet wiping cloths for the following activity: wet cloths with sanitizing solution (Nu Foam tabs) were observed sitting on top of prep 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. Wet cloths were moved to bucket which was filled with sanitizing solution (Nu Foam tablets). Food Storage / Exposed to Splash, Dust, etc. (corrected on site) Observation: Food stored in a location where it is subject to splash, dust or other contamination as follows: whole tomatoes were observed stored in the Beverage Air 2 door refrigerator located in the customer dining area. Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination. Discussed with PIC and food items were relocated to refrigerator units in kitchen. Thawing / Approved Methods (corrected on site) Observation: Observed improper methods used to thaw food. Frozen deli ham and turkey were observed thawing on metal pan on counter. Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process, 4) Using any procedure if a portion of frozen ready to eat food is thawed and prepared for immediate service in response to an individual consumer's order. Discussed proper thawing of TCS foods with PIC and products were relocated to 2 door refrigerator. Food Labels/Common Name/Ingredients/Quantity/Manufacturer Observation: Insufficient information is provided on the label of the following food item(s) packaged in the food establishment: Cut fruit salad and chicken salad for sale in True 2 door display refrigerator in customer dining area. Correction: Food packaged in a food establishment for customer self service shall include labels that contain the following information: 1. the common name of the food, 2. the list of major ingredients including artificial colors or preservatives, 3. the total net weight or quantity of the food, 4. the name and place of business of the food manufacturer, packer, or distributor, 5. the name of the food source for each major food allergen contained in the food,6. nutrition labeling and, 7. for any salmonid fish containing canthaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means. Discussed with the PIC and the items will be labeled moving forward using labeling equipment that they have in the establishment. Handwashing Sink / Used for Hand Wash Only (corrected on site) Observation: The handwashing station adjacent to the 3 compartment sink is being used for purposes other than washing hands. A cooking apron was hanging off of the handwashing sink. Correction: A handwashing sink may not be used for purposes other than hand washing. Cooking apron was removed.	07/31/2015	Routine
This visit was made to conduct a pre-opening inspection. Note: Informational binder provided and discussed. Employee Health Poster provided. Recommend issuance of health department permit. This report shall serve as your permit to operate until your official permit is received. Any changes to floor plan, equipment, or menu/special processes shall be pre-approved by the Alexandria Health Department. No violation noted during this evaluation.	07/17/2015	Pre-Opening
This visit was made to conduct a pre-opening inspection. The following items require correction: 1. Waste water from rinse compartment does not sufficiently drain and backs up into the wash compartment of the 3-compartment sink. 2. Disclosure on menu items are not present which shall be present. 3. To-go containers shall be stored in an approved location away from consumer contact. Relocated to go boxes to kitchen preparation area. 4. Drain board not provided for dirty dishes at the 3-compartment sink. To prevent cross-contamination provide either a drainboard, utensil rack, or a table on the wash side of the 3-compartment sink. -Please call Alexandria Health Department when repairs to the 3-compartment sink have been conducted. No violation noted during this evaluation.	07/10/2015	Pre-Opening
This visit was made to conduct a pre-opening inspection. The following items require correction prior to the change of ownership: 1. The 3-compartment sink does not currently drain properly and shall be maintained. 2. The 3-compartment sink does not have a proper air gaps (sanitize line and wash/rinse line) and shall be provided. 3. Drainboard, utensil racks, or a table shall be provided for both clean equipment and dirty equipment. Currently there is no storage space for dirty equipment. 4. Consumer advisory including a disclosure and reminder for all raw/undercooked Time/Temperature Control for Safety (TCS) foods shall be provided on all menus (to-go, menu board, daily specials, and wall board). 5. All unnecessary personal items (vitamins, clothes, dirt, etc.) shall be stored away from food and food contact surfaces. 6. Single service items and food items shall not be stored with direct access to consumers (refrigerators and corner space adjacent to refrigerators). 7. Current recovery rate for food establishment is 44 GPH. Vanguard hot water heater has an input of 4.5 KW providing 23 GPH (47% insufficient). A commercial grade hot water heater with a sufficient recovery rate will be required. Approval from Alexandria Health Department will be required prior to installing. Please submit specification sheets (make/model) of proposed hot water heater. No violation noted during this evaluation.	07/01/2015	Pre-Opening

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