This visit was made to conduct a risk based food assessment. The Person in Charge was very helpful during the visit. The following issue requires attention:
1. Please ensure that handsinks are used for hand washing only.
Note: Discussed proper thawing of reduced oxygen packaged fish with the Person in Charge and explained that the fish shall be removed from the reduced oxygen environment prior to thawing under refrigeration or prior to or immediately upon completion of its thawing when using an appropriate thawing method.
*Repeat Observations are Subject to Civil Penalty
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed ice in the hand sink on the right as you enter the kitchen.
Correction: A handwashing sink may not be used for purposes other than hand washing.
|
09/17/2015 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation.
*repeat violations are subject to civil penalty*
- Toxics - Separation of Toxics (corrected on site)
Observation: Containers of dish washing machine chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. (Observed bag of onions stored next to open dish machine chemicals)
Correction: Containers of chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items. (onions were moved to food dry storage area).
|
05/19/2015 | Routine | |
This visit was made to conduct a routine food safety evaluation.
The chef did a great job washing his hands and using gloves properly.
*Repeat violations are subject to civil penalty*
- Physical Facilities Good Repair
Observation: Observed that the caulking at the sprayer and the dish machine is not maintained in good repair. (The caulking is damaged and there is some mold growing from the gap into the wall)
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. (clean mold and replace caulking)
|
01/21/2015 | Routine | |
This visit was made to conduct a routine food safety evaluation.
Note: The carne asada dish on the menu needs an asterisk (*). PIC will hand write them in on the menus.
*Repeat violations are subject to civil penalty*
- 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: refried beans in the walk-in from yesterday.
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. (Beans were discarded)
|
10/21/2014 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation.
Make sure that items are cooled to 41 degrees before being covered in the walk-in. Solid food items (like meat) cool faster when spread out on a tray or into smaller containers. Food items must be cooled from 135 to 70 degrees F in 2 hours, and from 70 to 41 degrees F in another 4 hours. Check temperature of food items throughout the cooling process to make sure these benchmarks are being met.
*Repeat violations are subject to civil penalty*
- 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. (Spray bottles in kitchen next to hand washing sink 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 labeled the bottles in question).
|
07/16/2014 | Risk Factor | |
This visit was made to conduct a routine food safety inspection. Great job labeling, dating, and organizing food items to prevent cross contamination. The person in charge was very helpful and knowledgeable.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket. (wiping cloth bucket @ bar= 0 ppm chlorine)
Correction: The wiping cloth buckets used for storage of wet towels shall be maintained at a chemical concentration of a t least 50-100ppm of chlorine, 12.5-22ppm of iodine, or 200ppm of quaternary ammonium compound. (PIC made new solution at 50 ppm chlorine.)
|
04/14/2014 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation. PIC was very knowledgeable and helpful.
Because the mop sink is so close to the prep table and hand washing sink next to the grill, be careful not to utilize mop sink while prepping food or washing hands to prevent splash from the mop sink contaminating hands or food/ food contact surfaces. b
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (Observed open coffee mug next to prep sink)
Correction: 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 items. (PIC discarded beverage and moved mug)
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. (Observed raw sausage next to cut vegeatbles in prep top unit reach-in)
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. (PIC moved sausage to bottom ( below RTE foods)
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: (Observed containers of flour, sugar, etc in storage area that were not labeled).
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled. (PIC labeled all dry ingredients in storage area.)
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. (Na peper towels at server station)
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. (PIC provided paper towels)
- Conditions of Use/Manufacturer's label, Conditions of Certification (corrected on site)
Observation: An individual at the food establishment is applying a pesticide without a current VDACS Pesticide Applicator certification and/or is applying a pesticide in violation of the manufacturer's label. (Observed a can of RAID in at the server station)
Correction: Individuals applying pesticides in a food establishment must have a current VDACS Pesticide Applicator certification, and must apply pesticides in a manner that is consistent with the manufacturer's label. (PIC discarded RAID)
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: Chlorine sanitizer solution being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 sanitizing solutions. (Observed concentration of Clhorine sanitizer solution at 3 compartment to be 200 ppm)
Correction: Utilize only chlorine sanitizer solutions that meet the requirements of 21 CFR 178.1010 sanitizing solutions when applying to food contact surfaces. (PIC diluted the solution to 100 ppm)
|
01/10/2014 | Routine | |
Food employees were very helpful during the inspection.
This visit was made to conduct a routine inspection. The following items require attention:
1. Food employees shall use utensils such as deli tissue, spatulas, tongs or clean disposable gloves to handle all ready-to-eat foods.
2. Raw chicken shall be cooked to a minimum internal temperature of 165F for at least 15 seconds.
3. Expectation is for all food employees to understand/know what reportable symptoms are and the big 5 illnesses.
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: food employees could not provide reportable symptoms or the big 5 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, E. coli, or Shigella)
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: cut lettuce.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. Corrected by discussing proper glove use with food worker and certified food manager. Food employee put on gloves to handle ready-to-eat foods.
- Critical: Raw Animal Foods Cooked to 165°F (corrected on site)
Observation: The following poultry item were not cooked to a sufficient temperature and/or time to eliminate pathogenic bacteria: 2 chicken breasts were 131-135F.
Correction: Raw chicken shall be cooked to a minimum internal temperature of 165°F for at least 15 seconds. Corrected by putting the two chicken breasts back into the oven and cooking to 168-171F.
|
10/08/2013 | Risk Factor Assessment | |
Change procedure: Turn steam table on as soon as prep begins. Heat water to boil, then place heated water inside steam table wells. Reheat all items to 165F and place all items inside the steam table.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: eggs above ready-to-eat foods in the walk-in.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- 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: rice @ 116, beans @ 104.
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: chicken @ 134.
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: lettuce @ 52, lettuce @ 37F, chicken @ 44F, beef @ 44F. (moved or 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. Walk-in refrigerator @ 43F. All items relocated.
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.
- Physical Facilities Good Repair
Observation: Leak at mop sink.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
07/02/2013 | Routine | |
This visit was made to conduct a pre-opening inspection. The facility has changed operations, not ownership.
This facility is approved to operate. Recommend issuance of Health Dept. permit.
May keep 1 white upright refrigerator. Will remove upright freezer due to space limits.
No violation noted during this evaluation. | 05/09/2013 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Casa Felipe, 835 N. Royal St, Alexandria, VA 22314 »