- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration (not enough chlorine in sani bucket)
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.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink (bathroom sink)
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink (bathroom sink)
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
|
03/17/2016 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation.
Only chlorine bleach (or industrial chlorine sanitizing chemical) diluted to 50-100 ppm is approved for sanitizing dishes. Other cleaners with bleach have other chemicals that may not be approved for food contact equipment. Only use regular chlorine bleach for sanitizer solution, and make sure to always have some in stock.
No violation noted during this evaluation. | 07/24/2015 | Routine | |
This visit was made to conduct a routine food safety evaluation.
Make sure to use regular bleach for sanitizing dishes and prepare the sink in the correct order.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Observed open water bottles in kitchen.
Correction: Employee beverages shall be in a container with a cover and straw. (PIC discarded).
|
02/25/2015 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation.
A food safety information pack was given and discussed.
*Repeat violations are subject to civil penalty*
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. (Observed some canned food products on the floor in the kitchen as well as some clean containers on the floor in the hallway)
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
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.
|
10/22/2014 | Routine | |
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
.
No violation noted during this evaluation. | 06/18/2014 | Risk Factor | |
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the 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.
- Equip/Utensils/Linens/Single-Service/Storage, Location
Observation: Cleaned equipment were found stored on the floor in the hallway..
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.
|
02/21/2014 | 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.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Several foods items were improperly stored on the 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.
- 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: chicken and butter milk. All PHFs were moved to a colder refrigeration unit.
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: True reach-in refrigerator in the kitchen area.
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.
- Equip/Utensils/Linens/Single-Service/Invert, Cover
Observation: Clean food containers were observed stored with the food-contact surface facing upward on the hallway floor.
Correction: Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted. 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.
|
10/29/2013 | Routine | |
This visit was made to conduct a routine inspection.
No violation noted during this evaluation. | 07/03/2013 | Routine | |
This visit was conducted to complete a routine food safety evaluation.
1. Ensure that you obtain your CFM card and fax a copy to me in the next 10 days.
2. Ensure that items are sanitized after cleaning in teh three compartment sink.
3. Temperatures taken during the evaluation were noted to be in compliance.
- Critical: Certified Food Manager: Presence Required
Observation: The CFM's Northern Virginia food manager's licence had expired.
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. Ensure that once you have taken your course on Tuesday, that you fax me a copy of your new card.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw chicken was stored above ready to eat cured meat in the upright kitchen cooler.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- 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: Knives and trays.
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
|
02/22/2013 | Routine | |
No One on site - 3rd attempt to inspect. Phone message left for permit holder to request an inspection.
No violation noted during this evaluation. | 02/15/2013 | Other | |
Restaurant representatives - add corrected or new information about Charlene's Kitchen, 104 N. West St, Alexandria, VA 22314 »