This visit was made to conduct a follow-up inspection. The heat sanitizing dishmachine at the bar is now operating properly.
No violation noted during this evaluation. | 03/28/2016 | Follow-up | |
This visit was made to conduct a follow up inspection. The consumer advisory for the menu has been sufficiently updated and is approved for use. The dishwasher was still unable to trigger the thermo label. We will follow up the following Monday.
No violation noted during this evaluation. | 03/24/2016 | Follow-up | |
Please call me when bar dishmachine has been repaired.
You need thermolabels (and a log) to check the high temp. dishwashers.
Email me a copy of the corrected menu so I can check it BEFORE you print it. (Michele.Howard@vdh.virginia.gov)
- Consumer Advisory, Disclosure Provided
Observation: The consumer advisory disclosure is not correct-crab meat for crabcakes is pasteurized, clamari does not need disclosure, wings should ALWAYS be fully cooked, steak sandwich disclosure needs to be after the word steak, salmon and rockfish are not offered undercooked (per chef).
Correction: Correct consumer advisory. Also please put "items cooked to order" at the beginning of the reminder statement.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: Bar dishmachine is not operating properly (not triggering thermolabel).
Correction: Until dishwasher is repaired, all glassware and utensils shall be taken to back dishmachine to be washed, rinsed, and sanitized.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed a hotel pan in cookline handsink.
Correction: Hand washing sinks are to be used for hand washing only.
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03/22/2016 | Routine | |
This visit was made to conduct a follow-up inspection to check the prep top fridge and reach-in #5. The prep top fridge is now maintaining a temperature of 41 degrees or less and is approved for use. The PIC reports that reach-in number 5 is often left open because the door is not self-closing, but does work properly when door is closed. I recommended that this be repaired, but in the meantime to keep TCS foods in the refrigerator underneath it (#6). The only TCS item they need to move is half and half. It was moved during the inspection.
No violation noted during this evaluation. | 08/14/2015 | Follow-up | |
This visit was made to conduct a routine food safety evaluation.
A 'Big 6" poster was given and discussed.
A follow-up inspection will be conducted to check the prep top and reach-in #5. These units shall not be used to hold temperature control for safety foods until they can maintain a temperature of 41 degrees F or less.
Use thermometers given to monitor equipment temperatures.
*Repeat violations are subject to civil penalty*
- 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: half and half in reach-in #5 and sliced tomatoes and tomatoe salad in the 2 door prep top.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (half and half was moved to fridge #6, and tomatoes and salad were moved to the walk-in since they were prepped 2 hours ago for lunch. Items can be kept on ice until the units are repaired).
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: all refrigerators.
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. (I gave the PIC several thermometers to be used to monitor refrigerator units).
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. (No paper towels at beverage station hand sink)
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. (PIC provided paper towels)
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08/11/2015 | Routine | |
This visit was made to conduct a risk factor assessment in conjunction to a complaint. The following items require attention:
1. Boxes of fresh fruit (pineapple, cantaloupe, and honeydew) are currently being stored on the shelf below the prep table used to prepare/handle raw animal meats (raw chicken). Do not store ready-to-eat foods under prep table used to handle raw meats to prevent cross contamination.
2. Make sure food employees remember to put Time/Temperature Control for Safety (TCS) foods completely submerged in ice when using ice to keep food cold. Keep cold foods cold handout provided.
--Repeat observations are subject to civil penalties.
- 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: observed open boxes of pineapple, honeydew, and cantaloupe stored below the prep table where food employee was cutting/handling raw chicken.
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. Relocate the ready-to-eat fruits to a location away from the preparation of raw animal products in order to prevent cross contamination. Corrected by relocating the raw fruits to a location away from raw storage/preparation.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were measured at improper temperatures: commercially prepared Caesar was 57°F, commercially prepared blue cheese dressing was 56°F, and commercially prepared ranch dressing was 56°F on top of ice at the expo line. As per chef, the above salad dressing have been out of temperature control for approximately 4 hours.
Correction: Time/temperature Control for Safety (TCS) foods shall be held cold at a temperature of 41°F or below. When cold holding under the use of ice, make sure the level of ice is equal to the level of the food to help maintain 41°F or less. Keep cold foods cold handout provided. Corrected by discarding the above salad dressings and chef will have a training session with servers on how to properly cold hold TCS foods.
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04/22/2015 | Risk Factor | |
This visit was made to conduct a follow-up inspection.
All previously noted violations have been corrected. The sneeze guards and covered containers for the buffet look great! Overall good improvement in cleanliness and cold holding temperatures. Hand sink next to dish machine has been repaired, and now provides hot water.
Temperature logs have been created for the refrigeration units, but are not being filled in everyday. Work with staff to train everyone to complete the temperature logs everyday so you can properly monitor temperatures.
No violation noted during this evaluation. | 03/31/2015 | Follow-up | |
This visit was made to conduct a routine food safety evaluation.
A follow-up inspection will be conducted in about 10 days to see that the repeat critical issues remain corrected. Repeat critical violations are subject to a civil penalty of $100 for each violation.
It will be very helpful for the kitchen staff to keep temperature logs of the refrigerator units so that the can monitor temperature fluctuations and correct issues when they arise. More managerial control is needed to ensure that food is held cold at or below 41 degrees F. If this continues to be an issue, a risk control plan will be implemented requiring temperature logs to be kept and sent to the Health Department.
Note: There are some chicken items on the menu with a consumer advisory disclosure that do not require an *. These items are buffalo wings, greek salad, and chicken marsala. Remove the * from these items.
- Critical: Food on Display Protected From Contamination (corrected on site) (repeated violation)
Observation: The food on display is not protected from contamination. (Sneeze gaurds are too hight to protect food. oatmeal toppings are open/not covered by sneeze gaurd or lid, as well as the syrup)
Correction: Protect food on display by the use of packaging, cover, service line, salad bar food guards, display cases, or other effective means to prevent contamination. (sneeze gaurds were lowered and food that did not have a cover was placed under them.)
- 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. (Observed chicken salad and coleslaw in fridge cooling titghtly covered with 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. (Containers were uncovered)
- 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: sausages on steam table on cook line.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above. (sausages were discarded)
- 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 melon on ice on buffet, raw meats in fridge #2, items in walk-in including raw chicken, milk, and deli meats, and cut fruit on ice at the buffet.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (Fridge #2 and walk-in were restored to 41 degrees or below during inspection. Set refrigerators to a lower temperature (36-38) and alter process so they are not left open for long periods of time. Cut fruit was discarded. Keep items on ice inside the ice to the top food level)
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: extrernal surfaces of refrigerators, cooking equipment (especially where tongs are stored), counters, shelves, and the inside of the hot box in the storage room.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Plumbing / Maintained in Good Repair
Observation: Hot water handle at the bar dish machine was broken.
Correction: (The bar hand sink handle was repaired, and hot water is available)
- Plumbing / Maintained in Good Repair
Observation: Hot water at the hand sink next to the dish machine has been disconnected and redirected to the dish machine due to hot water block to the machine.
Correction: A plumbing system shall be maintained in good repair.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floors, walls, and ceilings throughout the establishment are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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03/17/2015 | Routine | |
There is still no certified food manager, but the chef had been taking a preparation course for National Registry Exam. He will fax or email it to me within 10 days.
- Critical: Certified Food Manager: Presence Required (repeated violation)
Observation: There was no food protection manager present during the inspection.
Correction: Obtain a Northern VA Food Protection Manager card for the person in charge within 10 days and fax or e-mail to the Alexandria Health Department.
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01/07/2015 | Follow-up | |
This visit was made to conduct a routine food safety evaluation.
A food safety information pack was given and discussed.
There was no food protection manager on site at the time of inspection. This is a violation of Section 11-2-24 (a) of the Food and Food Handling Code of the City of Alexandria. This same issue was observed during the inspection conducted on June 16, 2014, and a civil penalty ticket (# F-14-04441) of $50 was issued at that time. A $250 civil penalty ticket (# F-15-04446) was issued today for this repeat priority violation.
Fax or e-mail me a copy of a food protection manager card for Miguel within 10 days.
Also fax or email me a copy of the corrected menu with the consumer advisory within 10 days.
*Repeat violations are subject to civil penalty*
- Critical: Certified Food Manager: Presence Required
Observation: There was no food protection manager present during the inspection.
Correction: Obtain a Northern VA Food Protection Manager card for the person in charge within 10 days and fax or e-mail to the Alexandria Health Department.
- Critical: Food on Display Protected From Contamination (corrected on site)
Observation: The food on display is not protected from contamination. (Cut fruit on display on ice at buffet is not protected. The sneeze guard is too high and food is not far enough under it)
Correction: Protect food on display by the use of packaging, Counter, service line, or salad bar food guards, Display cases, Or other effective means to prevent contamination. (Chef lowered the guard and pushed food under it)
- 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: sausage on bueffet.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above. (Sausage was discarded)
- 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: Bistro Steak Cobb Salad, all burgers, Fin and Hoof Surf N' Turf, Sirloin Steak, Bistro 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 / 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: 1 door reach-in #5.
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.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: inside the 2 door prep top fridge, shelves and counters in the kitchen, counters in beverage service area, and inside the hot box in the storage room.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Conditions of Use/Manufacturer's label, Conditions of Certification (corrected on site)
Observation: An individual at the food establishment is applying a pesticide without a current VDACS Pesticide Applicator certification and/or is applying a pesticide in violation of the manufacturer's label. (Observed 3 cans of Hot Shot for flying insects in dish room).
Correction: Individuals applying pesticides in a food establishment must have a current VDACS Pesticide Applicator certification, and must apply pesticides in a manner that is consistent with the manufacturer's label. (PIC discarded the cans)
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12/09/2014 | Routine | |
This visit was made to conduct a routine food safety evaluation.
Monitor cold holding temperatures to ensure that TCS foods stay at or below 41 degrees F.
*Repeat violations 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 steak above crab cakes in fridge #2).
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. (PIC moved raw items below ready to eat)
- Critical: Food on Display Protected From Contamination (corrected on site)
Observation: The food on display is not protected from contamination. (There were some items on the breakfast buffet not covered by a sneeze gaurd or lid including juicce, raisins, brown sugar, salsa, and cheese. The sneeze gaurds were also too high to protect food from consumer)
Correction: Food on display shall be protected from contamination by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means. (PIC removed items that were not covered or put under the sneeze guard. Sneeze guard was lowered to adequately protect food.)
- 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: (Cream in fridge #5 @ 50 degrees F, and several items on 2 door prep top including cut tomatoes and sausage @ 48-53)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (The cream was moved to another refrigerator and the items in the prep top were discarded. The prep top doors were left open causing the tempt to rise. The unit temp declined from 52-45 during the visit.)
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: 2 door prep top.
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. (I gave the PIC a few thermometers, and he put one in the 2 door prep top unit)
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floors, walls, ceiling in the kitchen are in need of cleaning, especially underneath and behind equipment.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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08/27/2014 | Routine | |
This visit was made to conduct a routine food safety evaluation.
1. A certified food manager was not present at the beginning of the inspection. A ticket (#F 14-04441) with a civil penalty of $50.00 was issued to Onin Martin for violating code 11-2-24(a) by not having a certified food manager. There must be a certified food manager present during all hours of operation.
2. Keep working thermometers towards the front of all the refrigeration units to monitor temperature. If a unit gets above 41 degrees F, it should not be used until it can maintain temperature, and time/temperature control fro safety foods shall not be kept in the malfunctioning unit.
3. The physical facilities and non-food contact equipment are still in need of cleaning (floors walls and ceiling in the kitchen, floors in the dry storage rooms under shelving units, external surfaced of cooking equipment, shelves in the kitchen and food prep area, and the internal surfaces of the hot box in the dry storage room). This issue has been noted as a violation 2 times in the past. A third time will result in a ticket with a $50 civil penalty.
*REPEAT VIOLATIONS ARE SUBJECT TO CIVIL PENALTY*
- Critical: Certified Food Manager: Presence Required (repeated violation)
Observation: There was no Certified Food Manager (CFM) present at the beginning of the inspection.
Correction: It is unlawful to operate a food establishment unless it is under the immediate control of a CFM. It is highly suggested that you have more than one employee with the food manager's certification. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in enforcement action.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (Observed open water bottles throughout kitchen and bar, and in refrigeration units)
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. (PIC moved bottles or dicarded)
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: (Observed open bag of rice and open box of orzo in dry storage room)
Correction: Foods shall remain covered at all times. (PIC covered rice and orzo)
- 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: (Creamer in fridge #5 @ 50 degrees F. Unit #5 was 50 degrees F ambient temperature.)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (PIC moved creamer to a different fridge. Temperature of unit was down to 45 at end of inspection)
- Conditions of Use/Manufacturer's label, Conditions of Certification (corrected on site)
Observation: An individual at the food establishment is applying a pesticide without a current VDACS Pesticide Applicator certification and/or is applying a pesticide in violation of the manufacturer's label. (Observed Hot Shot fly spray in cabinet at the bar.)
Correction: Individuals applying pesticides in a food establishment must have a current VDACS Pesticide Applicator certification, and must apply pesticides in a manner that is consistent with the manufacturer's label. (PIC dicarded the spray)
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06/16/2014 | Risk Factor | |
| No violation noted during this evaluation. | 04/01/2014 | Other | |
This visit was made to conduct a routine food safety evaluation. A follow-up inspection will be conducted in 10 days to ensure that the above noted violations have been corrected. REPEAT VIOLATIONS ARE SUBJECT TO CIVIL PENALTY. The following items require immediate attention:
1. Obtain Northern VA CFM card for person in charge within 10 days. You can fax or email me a copy at 703-746-4919 or lydia.zweimiller@vdh.virginia.gov. This has been a persistent issue. Lack of a CFM during the follow up inspection will result in a civil penalty of $50.00.
2. Repair refrigeration unit #2 so that it maintains a temperature of 41 or below.
3. Kitchen facility and equipment are in need of cleaning.
- Critical: Certified Food Manager: Presence Required (repeated violation)
Observation: There is no Certified Food Manager (CFM) present in the establishment.
Correction: It is unlawful to operate a food establishment unless it is under the immediate control of a CFM. It is highly suggested that you have more than one employee with the food manager's certification. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in enforcement action.
- 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. (PIC faiiled to wash hands upon entering the kitchen before starting food prep)
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.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (Observed open bottle of water in kitchen area)
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. (PIC dicarded)
- Food Protection from Contamination / Package, Cover, Wrap
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: (Observed open bag of flour and rice in dry food storage room)
Correction: Foods shall remain covered at all times.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Improper use of wet wiping cloths for the following activity: (Sanitizer in wiping cloth bucket is too low (100 ppm))
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.
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. (Food on floor in walk-in freezer)
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- 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: (Fridge #2 containing raw beef steak and deli ham @ 45°F and 44°F)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (PIC moved items to another fridge)
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: (cut vegetables, meats, cheese, sauce, etc.)
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 3/20/14 they shall be date marked with a "use by" date not exceeding 3/27/14.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. (refrigerator #2 is 45°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.
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours (repeated violation)
Observation: The (cavity, door seal) of the microwave oven is observed soiled.
Correction: The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: (refrigerators, ovens, cooking line equipment, hot boxes, counters, shelves, etc.).
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Handwashing Sink / Accessible at All Times
Observation: The handwashing facility located at the bar is blocked, preventing access by employees for easy handwashing. (Bar hand sink blocked by basket if linens)
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. (No paper towels at hadn sink in server station)
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment (repeated violation)
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floors and walls in the establishment are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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03/18/2014 | Routine | |
This visit was made to conduct a follow-up inspection for violations noted during a routine inspection on 12/17/2013. All noted violations have been corrected. The PIC provided a parasite destruction letter for the salmon served undercooked, the storage areas have been organized and cleaned, and the hot holding cabinet and refrigerator units have also been cleaned. The breakfast buffet foods were moved under the sneeze guard, and the TCS items are now being kept in ice up to the top level of the food/container. Furthermore, the sandwich prep unit is now functioning to maintain a temperature of 41 degrees F or below. Thus, it is approved for use. I also instructed Chef Martin how to properly wash hands, and he agreed to enforce the proper procedure with all employees.
No violation noted during this evaluation. | 12/20/2013 | Other | |
This visit was made to conduct a routine food safety evaluation. The following items require attention:
1) Obtain CFM card and parasite letter for salmon from Sysco within 10 days, and fax to me at 703-746-4919.
2) Repair sandwich prep unit within 10 days and call me at 703-746-4822 when functioning to maintain a temperature of 41 degrees F.
3) All hand washing sinks shall be supplied with soap and paper towels.
4) Breakfast buffet items that are open for consumer self-serve shall be protected by the sneeze guard provided or other means such as a dome lid.
5) Temperature control for safety items out on breakfast buffet shall be held at 41 degrees F throughout service. Items held on ice shall be stored so that the ice is to the top of the food level.
Repeat violations are subject to civil penalty.
- Critical: Certified Food Manager: Presence Required
Observation: There is no Certified Food Manager (CFM) present in the establishment. (CFM card is expired- Nov. 25, 2013
Correction: It is unlawful to operate a food establishment unless it is under the immediate control of a CFM. It is highly suggested that you have more than one employee with the food manager's certification. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in enforcement action.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. (employee was observed turning off faucet with hands before drying, and drying hands with a blue terry towel because no paper towels were present).
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.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (Open coffee cup above coffe station, and water bottles stored in contact with meat product in reach-in freezer #3)
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. (PIC moved drinks and dicarded contaminated food product).
- 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 cooked cooked beef and vegetables and sauces stored below and next to raw fish and pork in reach-in refrigerator)
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. (PIC moved cooked beef and RTE foods above raw meats and seafood.)
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: (observed raw pork above raw fish and shrimp in reach-in refrigerator)
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). (PIC moved raw pork below raw fish and shrimp)
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: (Observed black condiment cups used to dispense salad dressings and sauces in prep unit.)
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.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. (Observed box of lemons on floor in walk-in, and several boxes of food items on floor in walk-in freezer.)
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage. (PIC moved food items off of the floor)
- Critical: Food on Display Protected From Contamination (corrected on site)
Observation: The food on display is not protected from contamination. (Food items on breakfast buffet were not located under sneeze guard provided (deli meat, cheese, dried fruit, fresh fruit, and granola.)
Correction: Food on display shall be protected from contamination by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means. (Food items were discarded)
- 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: (breakfast buffet items including deli meats (62°F), cut melon (45°F).
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.(PIC discarded at end of service)
- 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. (Prep unit ambient temperature measured at 44°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.
- Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: (Deli slicer, reach-in fridge #5, grill, hot hold cabinet in dry storage area).
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours
Observation: The cavity of the microwave oven is observed soiled.
Correction: The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Critical: Backflow Prevention, Device / When Required
Observation: Observed the lack of an approved backflow prevention device on the water supply system. (Observed foam drain cleaner attached to sink faucet at bar with hose without a backflow prevention device)
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 installing an approved backflow prevention device as specified under 5-202.14.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.(There were no paper towels at several handsinks throughout the kitchen and dishwashing area. There was also no soap at the hand washing sink at the bar)
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. (PIC provided paper towels for hand sinks)
- Physical Facilities Good Repair
Observation: Observed that the exhaust filter is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the walls in the kitchen are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. (Observed bottle with green chemical at bar not labeled)
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials. (PIC labeled bottle)
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. (Observed grill cleaning chemical stored on shelf under steam table with pans and single service containers.)
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. (PIC moved chemical to a separate area)
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12/17/2013 | Routine | |
This visit was made to conduct a risk assessment. Please note the following items:
1) Employee beverages must have a lid and a straw.
2) Correct your consumer advisory on your menu. All foods that are offered raw/undercooked must be disclosed. Items that are not offered raw or undercooked should not be disclosed.
3) Do not self exterminate in your facility. Only licensed pest control companies should be using pesticides, if you need to exterminate any pests then contact your pest control company.
- 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.
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.
- 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: surf & turf.
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.
- Conditions of Use/Manufacturer's label, Conditions of Certification (corrected on site)
Observation: An individual at the food establishment is applying a pesticide without a current VDACS Pesticide Applicator certification and/or is applying a pesticide in violation of the manufacturer's label.
Correction: Individuals applying pesticides in a food establishment must have a current VDACS Pesticide Applicator certification, and must apply pesticides in a manner that is consistent with the manufacturer's label.
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09/18/2013 | Risk Factor Assessment | |
The Alexandria Health Department received a complaint about employees not wearing hair nets at the Fin & Hoof at 801 N. St. Asaph St.
- Hair Restraint Effectiveness
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.
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09/04/2013 | Complaint | |
Inventories going on.
- Food Protection from Contamination / Package, Cover, Wrap
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: bread on the counter.
Correction: Foods shall remain covered at all times.
- Food Storage Containers, Identified with Common Name of Food
Observation: Unlabeled food containers. gallon container in dry storage
Correction: Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were measured at improper temperatures: Milk at 44F , Liquid eggs at 50F, Turkey at 45F
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: There was no temperature measuring device located in the following cold or hot holding equipment: Refrigerator # 4, # 5, and # 1
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.
- 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: Refrigerator# 5 and # 1
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 / Food-Contact / Cook Equip / Free of Deposits
Observation: Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following equipment: food slicer.
Correction: The food-contact surfaces of equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. A surface that is soiled cannot be effectively sanitized.
- 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: walk-in walls
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at each handwashing sink. Bar hand sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Physical Facilities Good Repair
Observation: Observed that the @Physical structure@ is not maintained in good repair:
1. Hand sink caulking
2. Door frame entrance near the mop sink is deteriorating.
3. Hole under the soffit over the hot holding unit.
4. Gap on the wall between the circuit breaker.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the @Physical structure@ in the @Location@ is in need of cleaning. Soiled ceramic walls in the kitchen.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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05/31/2013 | Routine | |
| No violation noted during this evaluation. | 02/27/2013 | Risk Factor | |
- 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: Sausage at 127F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F:Prepared sauces
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
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12/27/2012 | Risk Factor Assessment | |
Restaurant representatives - add corrected or new information about Fin & Hoof Bar & Grill, 801 N. St. Asaph St, Alexandria, VA 22314 »