This visit was made to conduct training on providing written procedures for cleaning up vomit or diarrheal incidents.
No violation noted during this evaluation. | 08/21/2015 | Training | |
Food establishment submitted parasite control statement via email. No site visit conducted.
No violation noted during this evaluation. | 03/25/2015 | Follow-up | |
This visit was made to conduct a routine food safety evaluation. The following items require attention:
1. No written policy for cleaning up vomit and diarrheal events available at food establishment. A written plan for cleanup of vomit and diarrhea needs to include
-Directions for using personal protective equipment to protect employees who clean up a spill
-Procedures fro how to contain, disinfect, and remove contaminants from the area to prevent further contamination of food and surfaces, customers and employees. Guidance handout provided.
2. Food establishment anticipates kitchen remodel early next year. Make sure plans are submitted to Alexandria Health Department for approval prior to remodel. The following items must be included when submitting a plan review:
-updated menu
-floor plan of proposed changes to the kitchen and prep area to include upstairs storage and satellite bars to include the location of all equipment (sinks, refrigeration, etc.)
-equipment list for all new equipment to include make and model numbers
-plumbing schedule (if changes in plumbing occur).
--Repeat observations 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: certified Food Protection Manager (FPM) did not know all reportable symptoms or Big 5.
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)
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served or sold in a ready-to-eat form without freezing for parasite destruction is not properly identified as such: salmon.
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form and the fish is raised and fed as specified by Law, a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed shall be obtained by the person in charge and retained in the records for 90 calendar days beyond the time of service or sale to a consumer. A follow up evaluation will be conducted within 10 days to verify correction.
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03/23/2015 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation. The following items require attention:
1. No written policy for cleaning up vomit and diarrheal events available at food establishment. A written plan for cleanup of vomit and diarrhea needs to include
-Directions for using personal protective equipment to protect employees who clean up a spill
-Procedures fro how to contain, disinfect, and remove contaminants from the area to prevent further contamination of food and surfaces, customers and employees. Guidance handout provided.
2. Make sure TCS (Time/Temperature Control for Safety) foods are reheated to 165
°
F or above within 2 hours.
3. To prevent consumer confusion, do not disclose fully cooked food items as undercooked on the menu. Currently, crab cake sandwich is disclosed as undercooked.
4. Food establishment anticipates kitchen remodel early next year. Make sure plans are submitted to Alexandria Health Department for approval prior to remodel. The following items must be included when submitting a plan review:
-updated menu
-floor plan of proposed changes to the kitchen and prep area to include upstairs storage and satellite bars to include the location of all equipment (sinks, refrigeration, etc.)
-equipment list for all new equipment to include make and model numbers
-plumbing schedule (if changes in plumbing occur).
--Repeat observations are subject to civil penalties
- Critical: Reheating for Hot Holding*
Observation: Marinara was not reheated to 165°F within 2 hours to eliminate pathogenic bacteria. Marinara sauce was 66°F in the steam table for more than 2 hours.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours. Corrected by discarding the marinara sauce.
- Critical: Backflow Prevention, Air Gap*
Observation: An air gap between the water supply outlet and the flood rim level for the dishmachine pre-rinse sprayer is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: cookline utensils stored in a container of warm water (77°F).
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.
- Plumbing / Maintained in Good Repair
Observation: Waste lines for the dishmachine and 3-compartment sink are leaking.
Correction: Repair and maintain wasteline plumbing.
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11/17/2014 | Routine | |
Observation 3-402.12(A)-(B) has been corrected since the previous routine food safety evaluation conducted on August 22, 2014. Food Protection Manager (FPM) submitted Parasite Destruction letter via email, no site visit conducted.
- Utensils That are In-Use / Between-Use Storage (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: ice bucket with handle stored in ice in the basement ice machine.
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.
- Wiping Cloths/Use Limitation/Wet Towel Storage (repeated violation)
Observation: Improper use of wet wiping cloths for the following activity: wiping cloth stored on counter next to soup warmers for cleaning up spills.
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.
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08/28/2014 | Follow-up | |
This visit was made to conduct a routine food safety evaluation. The following observations require attention:
1. Food Protection Manager (FPM) could not locate parasite destruction letter for raw salmon on menu. Please fax or mail parasite destruction letter to Alexandria Health Department (business card provided) within 10 days or a follow up evaluation will be conducted within 10 days to verify correction.
2. Make sure raw animal products are stored below and away from ready-to-eat (RTE) foods.
3. When cold holding using ice make sure the level of ice is equal to the level of the food. Keep cold foods cold handout provided in English and Spanish.
4. Make sure hand sinks are accessible and supplied with soap and paper towels to promote employee hand washing. Proper hand washing is one of the most effective means in preventing foodborne illnesses.
--Repeat observations are subject to civil penalties.
Note: Food Safety Information binder provided to food establishment during the risk factor assessment. Discussed with the FPM major changes with the new 2013 Food Code to include employee health, clean-up of vomiting and diarrheal events, thawing frozen fish package using Reduced Oxygen Packaging (ROP), non-continuous cooking of animal meats, food allergens, responsibilities of permit holder (sticker provided), and increases in civil penalties. In addition, the 2013 Food Code training presentation in English was given to the FPM.
- 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 personal beverage on shelf above prep refrigerator not properly covered.
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. Corrected by removing the beverage and moving it to the dishroom for washing.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: bread used for sandwiches stored on a sheet pan below raw chicken in the walk-in 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. Corrected by discarding the bread.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: ice bucket with handle stored in ice in the basement ice machine.
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.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Improper use of wet wiping cloths for the following activity: wiping cloth stored on counter next to soup warmers for cleaning up spills.
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.
- Fish Served Raw RTE / Records Creation & Retention of Freezing For Parasite Destruction
Observation: No records of freezing for parasite destruction are maintained for the following raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form:
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records for the frozen fish at the food establishment for 90 calendar days beyond the time of service or sale to a consumer. If the fish are frozen by a supplier, a letter the fish supplier stipulating that the fish is frozen as required shall be provided. A follow-up evaluation will be conducted within 10 days to view parasite destruction letter.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item was measured at improper temperatures: pico was 44°F on ice at expo line. As per Food Protection Manager (FPM) pico has been out of temperature control for less than 2 hours.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. As per FPM, insulated cold holding storage container on order and expected to arrive within 2 weeks. Make sure when cold holding using ice that the level of the ice is equal to the level of the food. Corrected by rapidly cooling pico in the walk-in cooler.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located in the kitchen at the cookline is blocked, preventing access by employees for easy handwashing (container with water and utensils in the hand sink) and there was a chair stored in front of the hand sink in the upstairs dry storage room.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. Corrected by relocating the utensil container and chair allowing easy access to the hand sinks.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided for the following hand sinks:
-no paper towel dispenser for the hand sink in the upstairs dry storage room
-no paper towels for mini bar located upstairs
-no paper towels in the kitchen hand sink adjacent to the walk-in cooler
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Corrected by providing paper towels.
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08/22/2014 | Routine | |
This visit was made to conduct a risk factor assessment. The following items require attention.
1. Observed containers of milk and juice being stored directly in ice at one of the bar ice bins. As per bartender both bins are used to dispense ice for beverages. Ice may not be used as food when used to cool exterior surfaces of food such as canned beverages. Discontinue the use of cooling containers in ice used for drinking.
2. Observed cook preparing food with an open wound on his wrist without proper covering. Make sure open cuts and wounds are properly covered/protected by an impermeable cover or restrict food employees from preparing foods.
--Repeat violations are subject to civil penalties.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his hands after handling soiled utensils. Observed dishwasher handle dirty dishes and then move to put clean dishes away prior to washing his hands.
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the rest-room, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness. Corrected by discussing with the Certified Food Manager when to have food employees wash their hands. Food employee washed his hands.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee was observed handling the following ready-to-eat foods using their bare hands: observed bartender scoop ice out of bin using a glass.
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. Bartender immediately stopped and went to get a ice scoop.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwasing sink in the dish-machine room is being used for purposes other than washing hands. Observed a glass cup stored in the sink basin.
Correction: A handwashing sink may not be used for purposes other than hand washing. Corrected by removing glass from the sink basin.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink in the kitchen.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Corrected by providing paper towels.
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05/16/2014 | Risk Factor | |
This visit was made to conduct a risk factor assessment. Repeat violations are subject to civil penalties.
- 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 breasts was 119-135°F, ham was 115°F, and chicken broth was 119°F in the steam table. As per person-in-charge, all items were placed in the steam table within 30 minutes. Very little water was in the steam table.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above. Corrected by reheating the above food items to 165°F and adding warm water to the steam table.
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02/20/2014 | Risk Factor | |
This visit was made to conduct a standardization inspection. The following Risk Factors/Public Health Interventions were observed.
-Improper Holding Temperatures/Time-Temperature Relationships
-Consumer Advisory
-Food from unsafe source
No violation noted during this evaluation. | 11/19/2013 | Training | |
- 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: manager could not locate employee health policy forms. Gave new ones in english and spanish.
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: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. Employee donning gloves without washing hands.
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.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served or sold in a ready-to-eat form without freezing for parasite destruction is not properly identified as such: salmon.
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form and the fish is raised and fed as specified by Law, a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed shall be obtained by the person in charge and retained in the records for 90 calendar days beyond the time of service or sale to a consumer.
- 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: burgers @ 48F due to being stacked excessively high inside flip top unit.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: no disclosures on numerous undercooked entrees.
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.
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers were observed reused for the storage of food.
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: strainer basket inside dishmachine is dirty.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at each handwashing sink. Handsink upstairs without soap.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels (repeated violation)
Observation: Observed that paper towels were not provided at each handwashing sink. 4 handsinks without paper towels.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Physical Facilities Good Repair
Observation: Two dishmachines are not working. Repair tech on site repairing front bar and upstairs machines.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist. Numerous flies in the facility.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
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09/10/2013 | Routine | |
This visit was made to conduct a risk assessment. Please note the following items:
1) No bare hand contact is allowed with ready-to-eat foods.
2) Review with employees how to properly wash hands.
3) Review with employees cooling procedures. Ensure they are not putting products that are extremely hot in the WIC immediately.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. Employee washed hands for about 5 seconds and did not use soap.
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.
- 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: mushrooms
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.
- 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: numerous foods in refrigeration units were not covered.
Correction: Foods shall remain covered at all times.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station beside the WIC is being used for purposes other than washing hands. (food debris observed in sink).
Correction: A handwashing sink may not be used for purposes other than hand washing.
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05/23/2013 | Risk Factor Assessment | |
This visit was made to conduct a risk assessment. Please note the following items:
1) Review hand washing with employees (especially those responsible for washing dishes)
2) Hand washing sinks should be stocked with soap and paper towels at all times.
3) When cold holding foods outside of refrigeration units, ensure that you are using a sufficient amount of ice, and that the ice comes all the way up around the sides of the product.
4) Provide disclosures where missing on foods offered raw/undercooked.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his hands after handling soiled utensils and before handling clean utensils. (dishwasher not washing hands between the dirth and clean dishes and utensils).
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: 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: batter/46
Correction: (Additional ice added). Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: smoked salmon, meats/seafoods offered undercooked on salads
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.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located upstairs is blocked, preventing access by employees for easy handwashing. (blocked by trashcan).
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at each handwashing sink. (missing at the upstairs bars).
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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01/25/2013 | Risk Factor | |
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