- Critical: Certified Food Manager: Presence Required
Observation: No Food Protection Manager was on duty at the time of the inspection.
Correction:
- Certified Food Manager: Certificate Process
Observation: The owner has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia FPM card.
Correction: Obtain a Northern Virginia FPM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia FPM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Date Marking of RTE, PHF(TCS) if Commercially Processed after Opening Package (repeated violation)
Observation: The date marking on the opened container of the following ready-to-eat, commercially processed food exceeded the manufacturer's use-by date that is based on food safety: turkey lunch meat.
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. The disposition date shall not exceed the manufacturer use-by date if the manufacturer use-by date is based on food safety. Upon request, employees must be able to clearly explain the date marking system to the Health Department.
- 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 test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
- 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 front under counter refrigerator. Repair or remove the refrigeration unit.
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) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
- Wash Procedure is Effective & Appropriate to Equipment/Utensil
Observation: Food containers was observed ineffectively cleaned by manual warewashing. No stoppers were provided at the 3 compartment sink.
Correction: Equipment food contact surfaces and utensils shall be effectively washed to remove or completely loosen soils by using the manual or mechanical means necessary such as the application of detergents containing wetting agents and emulsifiers
- Equip/Utensils/Linens/Single-Service/Storage, Location
Observation: The clean equipment was found stored on cardboard box on the floor.
Correction: Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the front counter is being used for purposes other than washing hands. The wiping cloth bucket was improperly stored in the hand sink. The bucket was removed during the inspection.
Correction: A handwashing sink may not be used for purposes other than hand washing.
- Plumbing / Maintained in Good Repair
Observation: No water water is provide at the first sink at the 3 compartment sinks. Repair the sink/ faucet to provide water at all the sink at the 3 compartment sink in 5 days.
Correction: A plumbing system shall be maintained in good repair.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the floor and ceiling are not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. Remove all broken and unused equipment such as the microwave oven.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
|
12/16/2015 | Routine | |
This visit was made to conduct a follow-up evaluation. None of the violations noted on 12/16/15 have been corrected after more than 30 days.
The person in charge did not possess a Northern Virginia food protection manager card, violating section 11-2-24(a) of the Food and Food Handling Code of the City of Alexandria. This same issue was observed during the inspection conducted on June 9th, 2014. A $100 civil penalty (# F 15-04447) has been issued for this repeat priority violation. Additional repeat violations within a 12 month period incur increased penalties.
Please contact Lydia Zweimiller or Rachel Stradling at 703-746-4910 to schedule an informal conference to discuss the ongoing issues at this establishment so that we may come up with a plan to get the establishment in compliance.
- Certified Food Manager: Certificate Process (repeated violation)
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 Northern 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. Failure to provide a copy of the photo identification card may result in further enforcement action.
- 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/ CHLORINE test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the floor tiles are not maintained in good repair. (Large patches of floor tiles are missing throughout the kithcen)
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
|
01/20/2015 | Follow-up | |
There is still no northern VA certified food manager on site. The 2 door under counter fridge is still not maintaining a temp of 41 degrees F or below. The person in charge discarded all of the temperature control for safety foods and agreed to keep them on ice until it is fixed. A follow-up inspection will be conducted in or around 10 days to ensure that these issues are corrected.
- Certified Food Manager: Certificate Process (repeated violation)
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 Northern 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. Failure to provide a copy of the photo identification card may result in further enforcement action.
- 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/ CHLORINE test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the floor tiles are not maintained in good repair. (Large patches of floor tiles are missing throughout the kithcen)
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
|
01/07/2015 | Follow-up | |
This visit was made to conduct a routine food safety evaluation.
Repair the 2 door under counter fridge so that is maintains a temp of 41 degrees F or less within 10 days. A follow-up will be conducted to check this unit before it is approved for use.
*Repeat violations are subject to civil penalty*
- Certified Food Manager: Certificate Process
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 Northern 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. Failure to provide a copy of the photo identification card may result in further enforcement action.
- 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: milk and whipped cream in 2 door under counter.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (Person in charge agreed to keep TCS foods needed for service on ice until the unit is repaired)
- 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: deli turkey.
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.
- 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/ CHLORINE test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
- Physical Facilities Good Repair
Observation: Observed that the floor tiles are not maintained in good repair. (Large patches of floor tiles are missing throughout the kithcen)
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
|
12/16/2014 | Routine | |
Prometric instructor provided documentation for Sonny Wasim and Hassan Reza showing that they completed the class and test. Results and certification should be provided within 15 days. I will follow up with Sonny to make sure he gets the Northern VA CFM card once he receives the Prometric certificate.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the floor is not maintained in good repair. (There are floor tiles missing in kitchen in front of 3 compartment sink.)
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
|
06/30/2014 | Follow-up | |
This visit was made to conduct a routine food safety evaluation.
A ticket (#F14-04440) in the amount of $50.00 was issued to Hassan Reza because there was no certified food manager present, violating code 11-2-24(a).
Fax/email a copy of the CFM card to Lydia Zweimiller within 10 days at 703-746-4822 or lydia.zweimiller@vdh.virginia.gov.
Also, the floor tiles need to be replaced in the kitchen. This is the second time this violation has been cited. A third citation will result in a ticket in the amount of $50.00.
- Critical: Certified Food Manager: Presence Required
Observation: There is no Certified Food Manager (CFM) present in the establishment.
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: Observed that the floor is not maintained in good repair. (There are floor tiles missing in kitchen in front of 3 compartment sink.)
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
|
06/09/2014 | Routine | |
This visit was made to conduct a routine food service evaluation. The following items require attention:
1) Obtain a Northern VA CFM card from ORS interactive within 10 days of this report, and fax to me, Lydia Zweimiller, at 703-746-4919.
2) The expectation for your employee health policy is that managers know the big 5 illnesses, and employees know the 5 reportable symptoms. Managers should also know proper exclusion/ restriction. Utilize the employee health poster provided to implement a policy that meets these requirements.
3) Obtain parasite letter for salmon from Restaurant Depot and fax to me within 10 days of this report at 703-746-4919.
4) Replace floor tiles missing in kitchen area in front of sink.
REPEAT VIOLATIONS ARE SUBJECT TO CIVIL PENALTY.
- Certified Food Manager: Certificate Process (repeated violation)
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 Northern 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. Failure to provide a copy of the photo identification card may result in further 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: (PIC could not tell big 5 illnesses and 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, E. coli, or Shigella)
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served or sold in a ready-to-eat form without freezing for parasite destruction is not properly identified as such: salmon. (PIC could not produce a parasite destrcution letter for the smoked salmon offered on the menu).
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form and the fish is raised and fed as specified by Law, a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed shall be obtained by the person in charge and retained in the records for 90 calendar days beyond the time of service or sale to a consumer.
- 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: serving utensils and food containers. (Through conversation with the PIC, it was determined that dishes are only being washed and rinsed, then dried without being sanitized.)
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. (A chlorine sanitizer solution was prepared, and PIC agreeed to immerse dishes in the solution for at least 30 seconds before setting out to dry.)
- Physical Facilities Good Repair
Observation: Observed that the floor is not maintained in good repair. (Floor tiles missing in front of sink)
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. (Two spray bottles in the cabinet under the kitchen filled with clear liquid were not labeled)
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.(PIC could not identify the chemicals, so he discarded them)
- Conditions of Use / Presence and Use / Restricted Use Pesticide (corrected on site)
Observation: Pesticides are not being applied by a certified applicator. (Observed a can of RAID in the cabinet under the sink)
Correction: Because of their toxicity, restricted use pesticides shall only be applied by a certified applicator. (PIC discarded RAID bottle)
|
12/11/2013 | Routine | |
- Certified Food Manager: Certificate Process
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 Northern 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. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Floor / Wall / Ceiling / Cleanability
Observation: Numerous floor tiles missing in front of 3-compartment sink.
Correction: Replace missing floor tiles so that the floor is smooth durable and easily cleanable.
|
06/28/2013 | Routine | |
This is a follow-up from yesterday.
1. CFM on duty today.
2. Repairs for the floors and walls are reported at Holiday Inn management.
3. Salmon are now dated.
*Handed the employee health policy to CFM
Civil penalty delivered today.
No violation noted during this evaluation. | 12/18/2012 | Follow-up | |
- Critical: Certified Food Manager: Presence Required (repeated violation)
Observation: There is no Certified Food Manager (CFM) present in the establishment.
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 (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: (INSERT COMMENTS)
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)
- Critical: PIC Shall Exclude Food Employee with Vomiting or Diarrhea
Observation: There is no CFM present the food handler does not have any knowledge of the policy.
Correction: CFM must teach the food handlers on this policy.
- Date Marking of RTE, PHF(TCS) if Commercially Processed after Opening Package
Observation: The date marking on the opened container of the following ready-to-eat, commercially processed food exceeded the manufacturer's use-by date that is based on food safety: Salmon
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. The disposition date shall not exceed the manufacturer use-by date if the manufacturer use-by date is based on food safety. Upon request, employees must be able to clearly explain the date marking system to the Health Department.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the front is blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
- Physical Facilities Good Repair
Observation: Observed that the @Physical structure@ is not maintained in good repair. Missing floor tiles infront of the 3 compartment sink and wall paper peeling off.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
|
12/17/2012 | Routine | |
Restaurant representatives - add corrected or new information about Cafe Monte Carlo, 625 First St, Alexandria, VA 22314 »