Fillmore Cafe, 4800 Fillmore Ave, Alexandria, VA 22311 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Fillmore Cafe
Address: 4800 Fillmore Ave, Alexandria, VA 22311
Type: Fast Food Restaurant
Phone: 703 824-1000
Total inspections: 12
Last inspection: 03/29/2016
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Inspection findings

Inspection date

Type
  • Utensils That are In-Use / Between-Use Storage (corrected on site)
    Observation: Observed ice cream scopps in dipper well in standing water.
    Correction: During pauses in service/use, utensils shall be in a clean container, on a clean surface, in the food with the handles above the food, or in running water.
03/29/2016Routine
This visit was made to conduct a routine inspection. Staff did a great job of hand washing. Holding temperatures were great. Keep up the good work.
*Note - New "Big 6" Employee Health poster given to Chef. Will drop off a few more for the additional floors for the main kitchen.
No violation noted during this evaluation.		08/19/2015Routine
  • 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: manager did not know proper exclusion time for an employee disagnosed with any of the BIG 5 ilnesses. Process tree 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: Food handler did not wash for a full 20 seconds, did not use paper towel to turn off facuet after washing hands (proper method demonstrated 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.
06/01/2015Risk Factor
This visit was made to conduct a routine food safety evaluation. Food service employees knowledgeable and helpful. Food establishment maintains the following food safety logs, cooking, cold holding, quat sanitizer, and high temperature dish machine. Thank you for your pro-active approach and dedication to food safety.
Note: Food safety binder provided and discussed with certified Food Protection Manager.
No violation noted during this evaluation.		12/11/2014Routine
This visit was made to conduct a routine food safety evaluation.
Keep items in salad bar in ice to the top level of the food and do not overfill containers so that they will be held at 41 degrees F or less.
  • 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: Items on ice on salad bar including cooked chicken, cut lettuce, and cooked barley.
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (PIC put items deeper in ice to keep colder)
08/06/2014Risk Factor
This visit was made to conduct a routine inspection. No noted violations.
No violation noted during this evaluation.		05/06/2014Risk Factor
This visit was made to conduct a routine food safety evaluation. The PIC was very helpful and knowledgeable. No violations noted.
No violation noted during this evaluation.		01/13/2014Risk Factor
This is a pre-opening inspection for the 3rd floor pantry. The following needs corrections:
1. Provide 6 disposable filters for the Ventless grill and 2 burners.
2. Missing hot water knob at the mop sink fixtures.
3. Provide 4 inch legs for the coffee dispensers.
*Kitchen pantry is for reheating foods only, cooking at the main kitchen.
*Sub-kitchen is ready to use.
*OK for CO
*
No violation noted during this evaluation.		11/25/2013Pre-Opening
This visit was made to conduct a risk based inspection pertaining to a potential Foodborne Illness. As per Certified Food Manager no cases of ill employees or ill clients during time of complaint. Employee health policy is well established. Satisfactory findings at time of the inspection.
No violation noted during this evaluation.		09/30/2013Risk Factor Assessment
  • 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: sliced tomatos @ 54F, tomatoes @ 45F, tuna salad @ 45F. (containers to be firmly imbedded in ice)
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
08/20/2013Risk Factor Assessment
No violations.
No violation noted during this evaluation.		04/12/2013Risk Factor Assessment
no violations.
No violation noted during this evaluation.		12/05/2012Risk Factor Assessment

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