This visit was made to conduct a routine inspection. The following items need long term 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. Correct menu in 10 days.
- 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: the egg dish on the breakfast menu. Please asterisk the eggs on the eggs and mushroom dish and the eggs and pancetta dishes on the breakfast menu. Correct in 10 days.
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.
- Equip/Utensils/Linens/Single-Service/Storage, Location
Observation: Cup lids are improperly stored on the floor in the dry storage areas.
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.
- Critical: Separation of Toxics by Spacing or Partitioning (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Cooking oil was improperly stored on detergent in the dry storage area. The cooking oil was relocated during the inspection.
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.
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02/04/2016 | Routine | |
This visit was made to conduct a follow-up inspection on the refrigeration unit that was not properly working on the last inspection. Prep unit was repaired and is working properly. There was a short in the unit. They have also ordered metal pans to help keep items on the top cold.
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. (Foods in walk-in cooler and in dry storage room stored on 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.
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the high temperature dish machine.
Correction: An irreversible test strip that accurately measures the heat sanitization of the dish machine must be provided, and a log must be kept on premises to show that the unit is being routinely tested.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the ice machine piping are leaking (draining slightly onto floor in prep room upstairs).
Correction: A plumbing system shall be maintained in good repair.
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07/20/2015 | Follow-up | |
- 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: oil/vinegar bowls and cheese at serve station (in a location where patrons are constantly passing by).
Correction: Foods shall remain covered at all times. (items relocated. in future either cover or portion upon request).
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: cup stored in ice at downstairs bar.
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.
- Sanitize Solution Used for Wiping Cloths Stored off Floor, Prevent Contamination of Food & Equipment (corrected on site)
Observation: Wet wiping cloth buckets improperly stored. (Buckets stored on floor in multiple locations).
Correction: Wet wiping cloth buckets containing chemical sanitizing solutions shall not be stored on the floor. The wet towel buckets shall also be used in a manner that prevents contamination of food, equipment, utensils, linens, and single service items.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. (Foods in walk-in cooler and in dry storage room stored on 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.
- 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. (Lasagne placed in walk-in cooler covered and at 76-80F. Cooked vegetables placed in cook line prep units not cooled properly.)
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. (Items relocated to finish cooling. Lasagne placed in blast chiller).
- 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: fish sauce, marinara sauce, grilled artichokes (45-50F).
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (items discarded).
- 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): cut tomatoes and other items on cook line).
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 written policy to correct item).
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the high temperature dish machine.
Correction: An irreversible test strip that accurately measures the heat sanitization of the dish machine must be provided, and a log must be kept on premises to show that the unit is being routinely tested.
- 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. (Prep unit across from cook line was holding foods at approximately 45-47F).
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.
- Water / Pressure / Quantity and Availability (corrected on site)
Observation: Hot / Cold water under insufficient or inadequate pressure was found to serve the following equipment: hand sink next to blast chiller.
Correction: Inadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure to the equipment immediately. (Corrected on site, the water pressure had been turned down under the sink).
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located across from the dish machine/beside back prep area) is blocked, preventing access by employees for easy handwashing. (blocked by rolling cart).
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the ice machine piping are leaking (draining slightly onto floor in prep room upstairs).
Correction: A plumbing system shall be maintained in good repair.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink. (soap dispenser empty at hand sink located next to blast chiller).
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. (soap provided).
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. (missing at sink next to blast chiller and sink across from ware wash area).
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. (paper towels provided).
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06/30/2015 | Routine | |
This visit was made to conduct a follow-up evaluation to the pre-opening conducted on 5/8/15. All items have been corrected except:
1. Provide screens on exterior windows prior to opening.
2. Increase lighting at mechanical dish machine prior to opening.
No violation noted during this evaluation. | 05/12/2015 | Follow-up | |
This visit was made to conduct a pre-opening inspection.
The following items require correction prior to opening:
1. Seal brick wall surrounding back door
2. Replace ceiling tiles in the upstairs dry storage room to provide a smooth, durable and easily cleanable surface
3. Increase lighting under hood and in back prep room in the main kitchen
4. Seal all unfinished surfaces (will be conducted later today)
5. Seal holes in the walk-in refrigerator
Recommend issuance of Alexandria Health Department (AHD) permit. This report shall serve as you permit to operate until your official permit is received. Any changes to floor plan, equipment, or menus/special processes shall be pre-approved by AHD.
Okay for C/O.
No violation noted during this evaluation. | 05/08/2015 | Pre-Opening | |
This visit was made to conduct a courtesy inspection.
No violation noted during this evaluation. | 04/27/2015 | Pre-Opening | |
This visit was made to conduct a courtesy inspection. Tentative pre-openings scheduled for 4/27/15 and 5/6/15.
-Consumer advisory and receiving logs requested and I will email forms to operator.
-Submit make and model for hot water heater.
No violation noted during this evaluation. | 04/13/2015 | Pre-Opening | |
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