This visit was made to follow up to the routine food safety evaluation conducted on March 2nd. The following corrective actions have been taken by the Person in Charge.
1. A disclosure statement has been added to the menu board and to the printed menu for the food items that are offered undercooked.
2.Time as a Public Health Control Procedure is being used for the pizza. The time that the pizza is put out and taken off of the tray is being recorded on a piece of paper. The Time as a Public Health Control Procedure documents were provided to the Person in Charge and its requirements discussed.
Note: Please obtain a thin probe food thermometer for measuring the food temperatures of thin cuts of food.
Thank you for taking these corrective actions.
- Food Temp Meas Device with Small-Diameter Probe, when Required (repeated violation)
Observation: Observed that there is no thin probe thermometer available to take temperatures of hamburgers, and other thin cut foods.
Correction: A small diameter metal-stemmed probe food thermometer shall be provided and readily accessible to accurately measure the temperature of thin foods such as meat patties and fish filets.
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03/16/2016 | Follow-up | |
This visit was made to conduct a routine food safety evaluation. The Person in Charge was very helpful and I observed good handwashing practices. The following issues require attention:
1. Time/temperature control for safety foods (TCS foods) shall be hot held at a temperature of 135°F or above. Person in Charge stated that pizza is changed every 1 hour and any unsold pizza slices are discarded however there is no written procedure available and no timer was being used. Please keep pizza at 135°F or above or develop a procedure to use Time as a Public Health Control for the pizza with a written statement and using a timer or other way to mark when the pizza will be changed. At the follow up visit this will be discussed more to see which method the operator prefers to use.
2.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 providing an asterisk (*) to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. Person in Charge is to add a disclosure to the items discussed on the menu board and on the printed menus, A follow up visit will be conducted in approximately 10 business days to verify.
3. Please ensure that the sanitizer solution is at the proper concentration by testing it with test strips. The concentration of the Quaternary ammonium being used to sanitize should be between 100-400 ppm.
*Repeat Observations are Subject to Civil Penalty
- 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 eggs stored over ready to eat foods in the 1 door glass refrigerator on the cookline.
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. Eggs were relocated to the bottom shelf.
- 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: pizza was observed belo 135°F.
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 stated that pizza is changed every 1 hour and any unsold pizza slices are discarded however there is no written procedure available and no timer was being used. Please keep pizza at 135°F or above or develop a procedure to use Time as a Public Health Control for the pizza with a written statement and using a timer or other way to mark when the pizza will be changed.
- Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: egg sandwiches on the breakfast menu and menu board, hamburgers and cheeseburgers on menu and menu board, and cheese steak subs and cheese steak wraps on the menu and menu boards.
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. Person in Charge is to add a disclosure to the items discussed on the menu board and on the printed menus, A follow up visit will be conducted in approximately 10 business days to verify.
- Food Temp Meas Device with Small-Diameter Probe, when Required
Observation: Observed that there is no thin probe thermometer available to take temperatures of hamburgers, and other thin cut foods.
Correction: A small diameter metal-stemmed probe food thermometer shall be provided and readily accessible to accurately measure the temperature of thin foods such as meat patties and fish filets.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: Observed that the concentration of sanitizer being used was too high for food contact surfaces. Concentration of quaternary ammonium was above 400 ppm.
Correction: Chemical sanitizers shall be used in accordance with the CFR. High concentrations of sanitizer in excess of the CFR requirements can be harmful because residues of the materials remain. Sanitizer solution was remade and concentration was 200 ppm. Instructed Person in Charge on proper solution preparation.
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03/02/2016 | Routine | |
- 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: manage did not know when it was necessary to exclude an employee and was unaware of employee health policy (employee health information reviewed with manager)
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) (repeated violation)
Observation: Food handler did not wash for a full 20 seconds and did not use paper to turn of faucet (proper method was demonstarted and discussed)
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.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands (food handler did not wash hands before putting on new gloves, Corrected onsite)
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: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw shell eggs over ready to eat food in glass refri. (eggs moved during inspection)
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: plastic tubs, slicer (3 comp sink was aet up during inspection and process for proper washing, rinsing and sanitizing was discusssed and demonstrated)
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the cafe is being used for purposes other than washing hands (bowl sitting in sink)
Correction: A handwashing sink may not be used for purposes other than hand washing.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at each handwashing sink (no paper at handsink in cafe)
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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07/08/2015 | Risk Factor | |
This visit was made to conduct a follow-up. Manager has obtained Northern Va. FPM card, copy on file.
No violation noted during this evaluation. | 04/23/2015 | Follow-up | |
This visit was made to conduct a follow-up. The managers listed in this report have obtained their Prometric certificates. Mr. Mohammed Mirza (who has the Northern Va. FPM card) is not currently working in this facility. Mr. Khan and Mr. Adil Ahmed must obtain their Northern Va. FPM card within 10 days. Failure to do so will result in a $100.00 dollar ticket. Please fax or email a copy of both cards to A. Guerreiro (business card provided). Information for ORS interactive has also been provided.
A warning notice (F-15-04486) has been issued for this violation which is a violation of section 11-2-25 of the food handling code of the City of Alexandria.This violation was cited previously on report dated 2/25/15. A $100.00 ticket will be issued if this violation is not corrected within 10 days and subsequent violations within a twelve month period incur increased penalties.
- Certified Food Manager: Certificate Process (repeated violation)
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.
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04/22/2015 | Follow-up | |
This visit was made to conduct a follow up inspection. The following must be corrected within 30 days:
- Manager M. Ahmed has taken the Serv Safe course (on 2/3/15) and must obtain FPM card and fax/ email a copy to A. Guerreiro (business card provided). Manager emailed today and stated he has not received card as of yet, will extend follow-up one month.
- 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.
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02/25/2015 | Follow-up | |
This visit was made to conduct a follow up inspection. The glass refrgerator has been repaired. During follow-up there was no certified Food Protection Manager onsite. The following must be corrected within 10 days:
- Manager M. Ahmed must obtain FPM card and fax/ email a copy to A. Guerreiro (business card provided)
- A warning was issued for the above violation and a repeat occurrence will result in a civil penalty.
No violation noted during this evaluation. | 02/03/2015 | Follow-up | |
- Consumer Advisory Required for Raw or Undercooked Animal Food (corrected on site)
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: no ocnsumer advisory board (was added during inspection)
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.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink (no paper at sink near 3 comp. sink, no paper at bathroom sink)
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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01/29/2015 | Risk Factor | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw shell eggs stored over tomatoes (corrected)
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.
- 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: burgers may now be ordered medium upon request and must be disclosed on all menus provided to customers
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.
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08/01/2014 | Risk Factor | |
This visit was made to conduct a routine inspection. The following items need 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.
- Foods must be stored in a way that prevents cross contamination. Do not store raw eggs over ready to eat foods
--- CFM did well with employee health questions.
-- All violations must be corrected within 10 days
** Repeat violations shall be subject to civil penalty
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures employee did not use paper towel to trun off faucet)
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: 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: raw shell eggs over ready to eat foods
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.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink (no paper at handsink)
Correction: corrected
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02/03/2014 | Routine | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were measured at improper temperatures: eggs. The eggs were discarded during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: the make table refrigerator, prep table, and cooking equipment.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at the rest-room handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Dressing Areas & Lockers for Orderly Storage of Employee Clothing & Possessions (corrected on site)
Observation: Lockers or other suitable facilities are not provided for employees clothing and other possessions. Employee's jacket, back pack, and hat were improperly stored with single service items. Employee's items were relocated during the inspection.
Correction: Provide proper storage facilities for employees' personal belongings to prevent contamination of food, food equipment, and food contact surfaces.
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08/06/2013 | Routine | |
This visit was conducted to complete a risk factor based food safety evaluation.
Limited food handling was occurring during the inspection die to only one team member being on site.
1. Ensure that you maintain hot potentially hazardous foods at 135
°F
or above.
- 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: Cooked sausages were observed stored at 120°F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above. (Discarded)
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01/25/2013 | Risk Factor | |
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