This visit was made to conduct a risk factor assessment following a complaint. The following items require attention:
1) Any items used to dispense food that are stored inside the food container must have handles (i.e. metal pan used to dispense a specific amount of peppers and onions was observed stored inside a larger container of peppers and onions).
2) A "Big 6" poster will be dropped off for establishment.
3) Post a sign/sticker that states inspections reports are available to customers upon request (FPM to post sticker provided)
Complaint on 02-Mar-2016 :
No violation noted during this evaluation. | 03/08/2016 | Risk Factor | |
This visit was made to conduct a risk based food assessment. The Person in Charge was very helpful throughout the visit and exhibited good managerial control. The following issues require attention:
1. Observed grilled chicken and grilled steak being held hot on front steam table below 135 °F. Please ensure that all Time/Temperature Control for Safety Foods (TCS foods) are held hot at 135°F or above.
2. Observed employee enter front prep line from back prep area and don gloves without washing hands in front area. Please ensure that all employees are washing their hands when changing tasks and when entering front prep area from the back of the kitchen.
3. Observed pico de gallo cooling in the walk in refrigerator with plastic wrap covering the container. Pico de gallo was cooling for approximately less than 1 hour as per Person in Charge and still had 3 hours to cool to 41°F or below. In order to facilitate the cooling process, the food containers shall be loosely covered or uncovered as long as protected from contamination, until the temperature of the foods has reached 41°F.
*Repeat Observations are subject to civil penalty
- 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: grilled steak measured at 110 °F and grilled chicken measured at between 115 -130 °F being held hot on steam table on front prep line.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above. Person in Charge removed the items and replaced with fresh items, grilled chicken at 146 °F.
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08/10/2015 | Risk Factor | |
This visit was made to conduct a fire complaint investigation. The fire marshal notified the Alexandria Health Department of a fire at the restaurant next door. Some smoke damage occurred at the Chipotle and the facility voluntarily closed. Power had been shut off for the Chipotle but was restored within 2 hours. No smoke in the walk in was noted. Since the fire the facility has begun doing the following:
- All open food and open single service items discarded
- All equipment must be properly washed, rinsed and sanitized
- Wash, rinse and sanitize all prep. surfaces (cookline, countertops, prep tables, refrigeration/prep units)
--- Once facility has completed this it is okay to reopen.
No violation noted during this evaluation. | 05/08/2015 | Complaint | |
- 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: Managers did not know all BIG 5 illnesses or all reportable symptom (process tree and employee health poster reviewed, please review this with all staff
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)
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04/07/2015 | Risk Factor | |
- 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 (pico tightly covered in plastic while cooling)
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.
- Plumbing / Maintained in Good Repair (corrected on site)
Observation: The sink basin at the 3 compartment sink is slow to drain (overflowed onto the floor). Drain strainer was clogged. Area was cleaned and sanitized immediately.
Correction: A plumbing system shall be maintained in good repair. Recommend that grease trap be checked, strainer at drain be cleaned more often and move fan so that it is not blowing direclty onto waste water stream.
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01/09/2015 | Routine | |
- Critical: Reheat PHF(TCS) to 165°F for Hot Holding (corrected on site)
Observation: The following food item(s) was not reheated for hot holding to a sufficient temperature and/or time: after retherming- pinto beans, black beans (both were reheated immediately in pot to 191F & 207.6F)
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.
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site) (repeated violation)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer (pico and lettuce is tighly wrapped in plastic and placed in walk in to cool)
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.
- Equipment / Table Mounted / Space / Seal (repeated violation)
Observation: The table-mounted coke machine is not installed in a manner that allows for proper cleaning of the unit or the area around it (caulk machine all around) REPEAT
Correction: Counter-mounted equipment that is not easily movable shall be installed to allow cleaning of the equipment and areas underneath and around the equipment by being sealed or elevated on legs.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the cooked meat cutting line and boards used for storage are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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09/24/2014 | Routine | |
- 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: knife (not enough contact time in sanitizer, knife was briefly dipped and removed)
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
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07/01/2014 | Risk Factor | |
- 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 did not know all reprtable symptoms. New employee health decision tree given and discussed with facility. Review employee health poster with all staff.
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)
- 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 (pico and lettuce that are still cooling are tightly wrapped in plastic and placed 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.
- Equipment / Table Mounted / Space / Seal
Observation: The table-mounted soad dispensing machine is not installed in a manner that allows for proper cleaning of the unit or the area around it (soda machine must be completely sealed/caulked to counter)
Correction: Counter-mounted equipment that is not easily movable shall be installed to allow cleaning of the equipment and areas underneath and around the equipment by being sealed or elevated on legs.
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05/07/2014 | Routine | |
This visit was made to conduct a follow-up evaluation in conjunction with the March 24, 2014 complaint investigation. Hand sink has been repaired.
No violation noted during this evaluation. | 03/27/2014 | Follow-up | |
This visit was made to conduct a complaint investigation. Complainant indicated there was no running water in the men's rest room on Sunday, March 23, 2014. At the time of the inspection there was no running water at the hand sink located in the men's rest-room. Food facility is waiting on parts to arrive before repairs can be conducted. Do not use this rest-room until hand sink has been repaired and adequate hand washing facilities are provided. A follow-up inspection will be conducted on Wednesday, March 26, 2014 to verify correction.
- Plumbing / Maintained in Good Repair
Observation: The hand sink in the men's restroom does not work. As per Certified Food Manager, the sensor for the sink on/off valve is not working and they are waiting for parts to arrive before repairs can be made.
Correction: Plumbing fixtures shall be maintained in good repairs. The men's restroom shall not be used until repairs have been conducted.
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03/24/2014 | Complaint | |
This visit was made to conduct a complaint investigation. Complaint was made on 2/25/14 regarding employees prepping peppers and onions with bare hands. At time of inspection peppers and onions were being prepped and the employee was wearing a glove on one hands which is used to hold the pepper or onion. However, when i spoke to the manager she stated that corporate policy dictates glove use for 6 items (processes) which doesn't include when prepping mixing vegetables. I reviewed glove use policy and informed her that staff may no prep vegetables (ready-to-eat food) with their bare hands. Manager will relay this to her corporate office and provide training to staff. Manager also stated that peppers and onions used for fajitas are cooked to 175F but they do not keep records of this. Employees did very well with handwashing during inspection. Glove use poster was also given to facility.
No violation noted during this evaluation. | 02/25/2014 | Complaint | |
- 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: employees did not know all BIG 5 illnesses or all reportable symptoms
Correction: employee health material provided, review with staff.
- 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 tigthly covered in plastic wrap)
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.
- Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: steak
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Equipment / Table Mounted / Space / Seal
Observation: The table-mounted soda machine is not installed in a manner that allows for proper cleaning of the unit or the area around it.
Correction: Counter-mounted equipment that is not easily movable shall be installed to allow cleaning of the equipment and areas underneath and around the equipment by being sealed or elevated on legs.
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01/03/2014 | Routine | |
This is a pre-opening inspection. The following needs corrections:
1. The 3 compartment sink under pipes are splashing water on the floor.
2. All shelving units needs sealing on the walls.
*Handed Employee Health Policies to the CFM.
*Round Tortilla warmer was changed to Panini grills
*Grease barrels at IHOP.
*Recommended the issuance of the Alexandria Health Department permit.
*OK for CO
No violation noted during this evaluation. | 11/25/2013 | Pre-Opening | |
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