This visit was made to conduct a routine food inspection. Observed excellent handwashing practices by all staff, and facility is exhibiting active managerial control. Great job!
Note:
Please refrain from using cloth towels to stabilize cutting boards. Suggest using a mat for specific use for cutting boards or a "shelf" liner that is able to be washed rinsed and sanitized.
Recommend using lukewarm/room temperature water for quaternary sanitizer mixture in three compartment sink. A temperature of around 70F will prevent sanitizer from evaporating at a faster rate.
*Repeat violation are subject to civil penalty*
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Improper use of wet wiping cloths for the following activity: Use of wet wiping cloth to stabilize cutting board.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration. Cloth was removed by PIC.
- Equipment & Utensils / Air-Drying or Adequate Draining Required (corrected on site)
Observation: Pans were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. Instructed manager on preventing wet nesting and drying with individual paper towels after being in conatct with sanitizer for 2 min. Pans were moved to allow for drying by PIC.
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02/22/2016 | Routine | |
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his hands before putting on gloves to handling clean equipment/ food prep, after handling raw meat.
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: beef, chicken, rice.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above. Reheated.
- 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: cut lettuce, salsa in walk-in cooler.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: The thermometer in prep unit (Continental) was broken.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Critical: Backflow Prevention, Air Gap / When Required
Observation: Observed the pre-wash spray hose to extend below the flood rim level of the sink basin at the 3-vat sink.
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by providing an air gap as specified under 5-202.13. The spray hose at the 3-vat sink shall be altered to hang above the flood level rim of the 3-vat sink in order to provide an air gap.
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07/16/2015 | Routine | |
- 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: The FPM was not aware of the illnesses that must be reported to the Health Department. I gave the FPM on duty a copy of the Big 5 poster and the EHP agreement.
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, Nontyphoidal Salmonella, E. coli, or Shigella)
- 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: the chicken at the service line is 108°F. The chicken was 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: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were measured at improper temperatures: the lettuce, tomatoes and cheese at the prep cooler. The foods were placed on ice and relocated to a colder refrigerator.
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 / Components / Gaskets
Observation: The door of the following unit(s) are missing: the serving line prep cooler.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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03/19/2015 | Routine | |
- Critical: Employee Health Policy Requirements (corrected on site) (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: Employees did not know all BIG 5 illnesses or reportable symptoms. Employee health poster and process tree were given to and reviewed with facility.
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, Nontyphoidal Salmonella, E. coli, or Shigella)
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures (employee did not use paper towel to turn off faucet after washing hands) proper method demonstrated
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 (lettuce tightly covered in plastic and placed to cool in walk in)
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.
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10/06/2014 | Routine | |
- Critical: Employee Health Policy Requirements
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: gave new forms.
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)
- Hair Restraint Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: Sushi rice observed was measured above 41°F without the use of time as a public health control. lettuces @ 56F. (discarded)
Correction: Sushi rice shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
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05/23/2014 | Routine | |
Delivered employee health policy in English to manager.
No violation noted during this evaluation. | 01/29/2014 | Other | |
- Critical: Employee Health Policy Requirements
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: gave form in spanish and will bring copy of english in next few days.
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)
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01/28/2014 | Risk Factor | |
Complainant stated general manager not wearing hair restraints while working behind line preparing foods. Had CFM call him so I could speak with him. Told General Managaer he must wear hair restraints while swerving or preparing foods. Email sent to complainant.
No violation noted during this evaluation. | 01/06/2014 | Complaint | |
| No violation noted during this evaluation. | 12/16/2013 | Complaint | |
Establishment was open during water outage. Voluntarily closed unit repaired.
No violation noted during this evaluation. | 10/21/2013 | Complaint | |
Water restored and facility may reopen.
No violation noted during this evaluation. | 10/21/2013 | Other | |
The following items require attention:
1. Due to the raw sewage on the ground the Person-in-Charge (PIC) voluntarily closed this facility until repairs have been conducted.
2. The expectation for employee health is that all employees know the reportable symptoms and the big five illnesses. Employee Health Poster provided to the PIC.
All repeat violations are subject to civil penalties.
Observed plumber begin repairs on the grease trap.
As per Environmental Health Manager, this facility shall remain closed until an Environmental Health Specialist from Alexandria Health Department can verify repairs and re-open facility. Please call (703) 746-4867 or (703) 746-4971 when repairs are complete.
- 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: Person-in-Charge and CFM did not know the reportable symptoms and big five 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)
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: Observed dishwasher stacking metal pans while still wet after cleaning and chemical sanitizing at the three-compartment sink.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
- Plumbing / Maintained in Good Repair
Observation: Floor drain at the 3-compartment sink is currently leaking. Observed damaged ceiling tiles on basement floor, pooled water on floor and a constant drip from the floor drain.
Correction: The plumbing system shall be repaired and maintained. Remove damaged ceiling tile from floor and properly wash and sanitize floor.
- Critical: Sewage System / Operation and Maintenance
Observation: Sewage is not being properly disposed. Observed pooled gray water on the basement floor surrounding the grease trap. As per Person-in-charge (PIC), they have had problems with the trap over the last few weeks and a plumber was out for repairs and the trap was pumped on Monday, September 9, 2013. At the time of the inspection, visible over-flow occured when the 3-compartment sink basins were drained.
Correction: Due to raw sewage on the ground the PIC voluntarily closed this facility until repairs have been made. This facility shall remain closed until an Enviornmental Health Specialist from Alexandria Health Department can verify repairs and re-open facility. Plumber was called and on-site at the end of the inspection. Please call (703) 746-4867 or (703) 746-4971 when repairs are complete.
- Insect Control Devices, Installation
Observation: Insect control device is located on the wall above pans of tortilla chips and boxes of avocados. Dead insects may be impelled or fall.
Correction: Relocate the insect control device or relocate food items to prevented dead insects from falling on exposed food, clean equipment, utensils, linens, and unwrapped single-service and single-use articles.
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09/12/2013 | 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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were measured at improper temperatures: diced tomatoes. The diced tomatoes 45°F on the top of the prep cooler.
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: the front cooler. The front cooler is 52°F.
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/Storage, Location
Observation: Single service items were found stored 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.
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05/08/2013 | Routine | |
| No violation noted during this evaluation. | 01/16/2013 | Follow-up | |
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: the raw chicken was improperly stored above raw beef at the cookline area.
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: 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: steak. The steak was reheated to 182°F 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.
- Plumbing / Maintained in Good Repair
Observation: No hot water is provided at the prep hand sink. Repair the hot water immediately.
Correction: A plumbing system shall be maintained in good repair.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at the prep handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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01/14/2013 | Routine | |
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