This visit was made to conduct a routine inspection. Please note the following items:
1) Remind employees that when they have sold/served an entire bag of shellfish that they need to date mark the tag with the last date sold/served and then keep them in chronological order for at least 90 days.
2) Dishes/pans should all be completely air dried prior to stacking them.
3) Good holding temperatures observed.
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold
Observation: The date on which the last shellstock from the container is sold or served was not recorded on the tag or label.
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. (Discussed with FPM the importance of date marking tags).
- Equipment & Utensils / Air-Drying or Adequate Draining Required (corrected on site)
Observation: Metal pans were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. (Employee corrected).
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08/27/2015 | Routine | |
This visit was made to conduct a risk assessment. Please note the following items:
1) Review with employees when they should wash their hands. Ensure they understand that when changing tasks and donning new gloves they shall wash their hands first.
2) Good holding temperatures observed.
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: A food employee failed to wash his hands before engaging in food preparation, after handling soiled utensils, or after engaging in any activity that could contaminate the hands.
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.
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02/25/2015 | Risk Factor | |
This visit was made to conduct a routine inspection. Please note the following items:
1) Please review with all employees when they should be washing their hands.
2) Remind employees on the cook line that they cannot use their bare hands to handle ready-to-eat foods. They must use gloves, tongs, deli tissue, etc.
3) If you are going to have your back/side door open then you must repair your screen door so that it is tight fitting and that there are no gaps along the frame.
Note- Repeat violations are subject to civil penalties of $100-$500.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his handsafter handling soiled utensils and before handling clean 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: 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: crepe and cheese.
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.
- Outer Openings, Protected (Screen Requirements) (corrected on site)
Observation: An exterior door is kept open for ventilation, but the screen door is not tight fitting and not protected against the entry of insects or rodents.
Correction: If an exterior door is kept open for ventilation, the opening shall be protected by a mesh screen (16 mesh to 1 inch) to prevent the entry of insects and rodents. The screen door had gaps all around the edges. (Main door was closed).
- Mops in Air-dry Position (corrected on site)
Observation: Mops and brooms are not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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10/15/2014 | Routine | |
This visit was made to conduct a follow-up food safety evaluation in conjunction to the risk factor assessment conducted on May 27, 2014. Observation 3-501.16(A)(2) has been corrected since the previous assessment. The owner has had a repair person out for maintenance and has been watching the 2-door prep refrigerator over the last 2 weeks. Upon her arrival the ambient air temperature is around 40
°F and she has noticed a fluctuation as high as 45°F. Owner of food establishment is continuing to watch the unit to determine if further action is required such as frion or a new compressor.
No violation noted during this evaluation. | 06/10/2014 | Follow-up | |
This visit was made to conduct a risk factor assessment. The following item requires attention:
1. The True prep refrigerator at cookline is not cold holding Time/Temperature Control for Safety Foods (TCS) at 41
°F
or less. A follow-up evaluation will be conducted on or about June 10, 2014 to verify correction.
Note: This food facility no longer operates the salad bar side of the restaurant. Owner converted salad bar to a private dining room. Currently there is an espresso machine, hand sink, and a True prep refrigerator in the newly remodeled room.
Note: Owner removed the True upright refrigerator from the cookline and added a new True 2-drawer prep refrigerator. Currently the existing True prep refrigerator has been relocated to where the prep table previously was making it impossible to open one of the prep refrigerator doors due to the ice cream freezer being stored directly in front of the prep refrigerator. Regulations require a minimum of 3 foot spacing between equipment. Any new changes to equipment or remodels shall be pre-approved by the Alexandria Health Department.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food items were measured at improper temperatures: quiche was 44°F and creme fraiche was 44°F in the True prep refrigerator.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Correct by relocating to the walk-in cooler.
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05/27/2014 | Risk Factor | |
This visit was made to conduct a risk factor assessment. Repeat violations are subject to civil penalties.
- 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: chocolate mousse and ham/ricotta tart in the Continental 2-door prep refrigerator.
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 January 1, 2014 they shall be date marked with a "use by" date not exceeding January 7, 2014. Corrected by discussing proper date marking with Certified Food Manager.
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01/27/2014 | Risk Factor | |
This visit was made to conduct a routine inspection. Adequate cold holding at time of the inspection.
The following items require attention:
1. Food employees shall not handle Ready-to-Eat foods with their bare hands. Make sure gloves, utensils, or deli paper are used to prevent bare hand contact and prevent the risk of cross contamination.
2. Make sure all employees know where to properly wash their hands in designated hand sinks to prevent the spread of germs and cross contamination.
3. It is okay for food employees to have personal beverages while working. Please educate employees on the importance of drinking from containers with a lid and straw to prevent the spread of germs and cross contamination of food and food contact surfaces.
4. Please clean the wine bottles and crate in the walk-in cooler. Make sure all future spills are cleaned up in order to prevent to growth of mold on food and non-food contact surfaces.
5. Make sure foods are cooled using approved methods. Potentially Hazardous Foods (PHFs) need to be cooled from 135F to 70F within 2 hours and to 41F within a total of 6 hours. Rapid cooling methods need to be taken to prevent PHFs from cooling longer than 6 hours.
All repeat violations are subject to civil penalties.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink.
Correction: Instruct food employees to clean their hands in a handwashing sink. Food employees may not clean their hands in a sink used for food preparation, warewashing, or disposing of liquid waste (mop water). Corrected by discussing where to properly wash hands with the Certified Food Manager.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers (water and iced coffee) stored in a manner that may contaminate food, food contact surfaces or utensils (glasses located on counter next to the hand sink behind the bar).
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 relocating personal beverage glasses.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed drinking a glass of water behind the bar.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat, drink, or use tobacco in the kitchen areas especially while preparing food for customers. Corrected by discussing proper areas for food employees to eat or drink.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Observed chef handling the following ready-to-eat foods using her bare hands: slicing baquette and placing in a bread bowl.
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. Corrected by discussing ways to prevent bare hand contact with the Certified Food Manager.
- Food Storage Containers, Identified with Common Name of Food
Observation: This facility cans and sells pickled vegetables and apricot jelly. Observed containers for sale in the deli portion of the restaurant with out proper labelling.
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.
- Wiping Cloths/Use Limitation/Wet Towel Storage (repeated violation)
Observation: Improper use of wet wiping cloths for the following activity: observed wet wiping clothes being used in the kitchen and bar while not held in chemical sanitizer between uses.
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.
- Critical: Food on Display Protected From Contamination
Observation: Baquette rolls in baseket at front counter of deli portion of the restaurant are not protected from contamination.
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.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: observed chicken at 92F cooling at room temperature on sheet pans on cooling rack adjacent to the Continental upright refrigerator. As per chef, chicken had been out of temperature control for approximately 50 minutes.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods. Corrected by relocating the chicken to the walk-in cooler. The chicken needs to cool from 92F to 70F within the next hour and down to 41F within a total of 6 hours from the time the chicken reached 135F.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. Chlorine sanitizer in a bucket at the deli side of restaurant was 0ppm (registered on chlorine test strip)
Correction: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as follows: (1) 25mg/L with a pH below 10 at 120°F, (2) 50mg/L with a pH below 10 at 100°F or pH below 8.0 at 75°F, or (3) 100mg/L with a pH below 10 at 55°F. Corrected by adding chlorine to sanitizer bucket (registered 100ppm on chlorine test strip)
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: Mold growth observed on multiple bottles of wine and the crate containing the wine bottles located on the bottom shelf in the walk-in cooler.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted and permit the growth of mold.
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10/03/2013 | Routine | |
Good hand washing observed!
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: hand sink in back is bloced by trashcan.
Correction: Hand sinks must be accessible at all times.
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05/31/2013 | Routine | |
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
Observation: Improper use of wet wiping cloths for the following activity:wiping cloth on counter.
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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01/02/2013 | Routine | |
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