This visit was made to conduct a routine food inspection. Observed great segregation of utensils for meats and tilapia!
Note:
-Please work with employees to inform them of their responsibility to report illnesses and symptoms. A big 6 poster has been provided for use to management.
-Please remind employees that only lidded cups with a straw is permitted in food prep or service areas, and that personal items should be stored in designated areas.
*Repeat violations are subject to civil penalties*
- 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: Employee not familiar with the resposibility to report certain symptoms, and diagnosed 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, Salmonella, E. coli, or Shigella)
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Observed water bottle stored in hot holding cabinet for employee beverage.
Correction: Employees must use a beverage container with a lid and a straw to prevent contamination.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Dressing Areas & Lockers for Orderly Storage of Employee Clothing & Possessions (corrected on site)
Observation: Lockers or other suitable facilities are not provided for employees clothing and other possessions. Observed cell phone stored on shelf with utensils in food prep area
Correction: Provide proper storage facilities for employees' personal belongings to prevent contamination of food, food equipment, and food contact surfaces. Phone was moved by PIC
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02/26/2016 | Routine | |
Note:
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 item
- Critical: Reheat PHF(TCS) to 165°F for Hot Holding
Observation: The following food item(s) was not reheated for hot holding to a sufficient temperature and/or time: queso. The queso was reheated during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) that is cooked, cooled, and reheated for hot holding shall be reheated to a minimum temperature of 165°F for 15 seconds.
- 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: black beans, chicken strips. Foods were discarded during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin. The sanitizer concentration was 50ppm it must be 200ppm or according to manufactures specification. Coreccted during the inspection.
Correction: The sanitize basin of a 3-vat sink shall operate at a chemical concentration of at least 50-100ppm of chlorine, 12.5 - 25ppm of iodine, or 200ppm of quaternary ammonium compound.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the cooking area is being used for purposes other than washing hands. The hand sink was used as a food preparation sink. The FPM explained to the food service worker that this can not be done.
Correction: A handwashing sink may not be used for purposes other than hand washing.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at the front handwashing sink. The 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.
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07/22/2015 | Routine | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Employee failed to wash her hands with soap for 20seconds. EHS instructed employee on proper hand washing.
Correction:
- 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 her hands before putting on gloves. EHS instructed employee on when to wash her hands.
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the rest-room, 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 Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: walk-in refrigerator and spices on the stored shelf. Food was covered during the inspection.
Correction: Foods shall remain covered at all times.
- 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 chicken and cooked beef. The beef was 190 °F and chicken was reheated to 178°F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
- 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: beef in the refrigerated drawer was 70°F. The beef was 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.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the front 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.
- Dressing Rooms and Lockers to be Kept Orderly
Observation: Observed employee clothing and other possessions stored in areas that may contaminate food, food-contact surfaces of equipment, single-service items, or single-use items. Employee jacket and purse was improperly stored with single service item.
Correction: Instruct employees to use the designated lockers and clothes hooks to prevent contamination of food, food equipment and utensils, and preparation surfaces.
- 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 numerous gnats/ fruit flies in the mop sink/ dishwashing area.. Provide pest control in 10 days. Thoroughly clean and bleach all floor drains.
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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02/24/2015 | Routine | |
This visit was made to conduct a training inspection. The following risk-factor/public health intervention violation was observed:
1. poor personal hygiene/hands as a vehicle of contamination
No violation noted during this evaluation. | 10/14/2014 | Training | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures (employee did not wash hands for a full 20 sec.) proper handwshing demonstrated at time of inspection
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.
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer (foods cooling in walk in are fully covered in plastic tub)
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink (no paper at handsink front counter)
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to control pests (multiple fruit flies observed in back area near 3 compartment sink)
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
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10/03/2014 | Routine | |
Salad flip top unit has been repaired and temperature inside the unit @ 38F. Salsa and sour cream condiment unit lowered and internal temp is 38F. Repairs completed.
No violation noted during this evaluation. | 06/06/2014 | Follow-up | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were measured at improper temperatures: salsa, lsettuce, diced tomatoes, salsa, sour cream. (discarded)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- 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. salad prep unit @ 48F. and small container refrigeration unit @ 57F. Do not use units for salsa, lettuces, sour cream or diced tomatoes until both units have been repaired.
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.
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06/04/2014 | Routine | |
no violations
No violation noted during this evaluation. | 02/05/2014 | Risk Factor | |
As per Certified Food Manager (CFM) the grease trap is in process of repairs and completion expected early next week. Waiting to have grease trap pumped in order for plumber to complete repairs. Please call Rebecca at (703) 746-4972 when repairs have been conducted.
No violation noted during this evaluation. | 10/18/2013 | Follow-up | |
This visit was made to conduct a routine inspection. The following items require attention:
1. Certified Food Manager was very knowledgeable on Employee Health Policy but food employee failed to identify reportable symptoms and big 5 illnesses. Expectation is for all food employees to understand facilities' Employee Health Policy. Employee Health Poster provided, please post is a visible location for a reference for food employees.
2. Please call Rebecca (703) 746-4972 at the Alexandria Health Department if you have any problems with the repair of the grease trap, and if not, please call me when repairs have been conducted. Obnoxious odors from the grease trap are not normal and repairs need to be made.
- 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 identify reportable symptoms of the big 5 illness.
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 stored between serve line steam table and Continental 2-door prep refrigerator.
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.
- Plumbing / Maintained in Good Repair
Observation: Cloth towels wrapped around the exterior portion of the grease trap located under the 3-compartment sink. There is a very strong odor of sewage upon entering the back prep kitchen. As per Certified Food Manager (CFM), there has been a strong odor from the grease trap since the last time it was pumped to remove waste approximately 3 weeks ago. CFM called pumping company who maintains grease trap and they advised he wrap towels around the seam to prevent odors and that this was a normal occurance.
Correction: The grease trap shall be repaired to prevent obnoxious odors and shall be maintained. Please call Rebecca at (703)746-4972 when repairs have been conducted. Towels need to be removed from around the grease trap due to their absorbant nature and the possiblity of cross contamination.
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10/02/2013 | Routine | |
This visit was conducted to complete a routine food safety evaluation.
1. Ensure that there is adequate soap at each hand washing station to facilitate hand washing.
2. Ensure that salsa is fully cooled before placing in large plastic containers and covering.
3. The CFM was knowledgeable on employee health issues.
- Cooling Methods (corrected on site)
Observation: Large containers were observed covered with tight fitting lids during the cooling process.
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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the line is being used for purposes other than washing hands.
Correction: A handwashing sink may not be used for purposes other than hand washing.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: The soap dispenser at the hand washing sink at the entrance to the kitchen was broken.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
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05/23/2013 | Routine | |
This visit was conducted to complete a risk factor based food safety evaluation.
1. You must ensure that food handlers do not consume food in the kitchen area.
2. Ensure that refrigerated unit in the preparation area can maintain food at 41
°F
or below.
3. The manager was knowledgeable with regard to employee health, and good hand washing was observed during the evaluation.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated.
- 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: Guacamole was observed stored at 43°F, Screaming sauce at 44-48°F, Salsa at 45°F and bulk salsa at 44-46°F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (Items moved to alternative location and 4 hour time controls implemented on small quantities until unit repaired)
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01/10/2013 | Risk Factor | |
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