- Critical: Certified Food Manager: Presence Required
Observation: Food protection manager (FPM) was not present during the operation.
Correction: Food protection manager (FPM) should be present all the time of the operation.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in 3-compartment 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, or in a service sink or a curbed cleaning facility used for the disposal of mop water and simi
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food(beef) stored over ready-to-eat food in the refrigeration unit.
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.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
Observation: The 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.
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@.
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: A BLEACH / QUATERNARY AMMONIUM COMPOUND / IODINE test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
- Plumbing / Maintained in Good Repair
Observation: Hot water faucet at the hand sink (kitchen) was out of order.
Correction: A plumbing system shall be maintained in good repair.
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05/11/2015 | Routine | |
This is a follow-up for the establishment inspection from 4/4/14. The following were corrected:
1. Hand sink is installed in the ware wash area.
2. Coffee espresso waste pipe re-routed to the floor drain.
3. Space of 36 inches along the prep area provided.
- Miscellaneous Sources of Contamination / Other Sources (repeated violation)
Observation: Coffe espresso waste pipe is draining into the hand sink.
Correction: Relocate the draining pipe to floor drain.
- Handwashing Sinks / Numbers By Law (repeated violation)
Observation: There are not an adequate number of handwashing lavatories on site. (See 5-204.11A) Missing hand sink at the warewash and prep areas.
Correction: Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
- Handwashing Sink / Used for Hand Wash Only (repeated violation)
Observation: The handwashing station at the front station is being used as a dump station.
Correction: A handwashing sink may not be used for purposes other than hand washing.
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04/18/2014 | Follow-up | |
1. Provide 36 inches work space area to: a) front counter and b) relocate the soda refrigerator.
2. Re-route the drain pipe to floor drain.
3.Handed the poster for employee health to the CFM
4. hand sink must be installed by April 18.
- Miscellaneous Sources of Contamination / Other Sources
Observation: Coffe espresso waste pipe is draining into the hand sink.
Correction: Relocate the draining pipe to floor drain.
- Equip/Utensils/Linens/Single-Service/Invert, Cover (corrected on site) (repeated violation)
Observation: Clean utensils were observed stored with the food-contact surface facing upward.
Correction: Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
- Handwashing Sinks / Numbers By Law
Observation: There are not an adequate number of handwashing lavatories on site. (See 5-204.11A) Missing hand sink at the warewash and prep areas.
Correction: Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
- Handwashing Sink / Used for Hand Wash Only (repeated violation)
Observation: The handwashing station at the front station is being used as a dump station.
Correction: A handwashing sink may not be used for purposes other than hand washing.
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04/04/2014 | Routine | |
This visit was made to conduct a routine inspection. The following items need correction:
- Implement an Employee Health Policy that requires all employees to know the BIG 5 foodborne illnesses and all reportable symptoms and Certified Food Managers to know when to restrict or exclude sick employees
- Critical: Employee Health Policy Requirements (repeated violation)
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: employees did not know BIG 5 illnesses or reportable symptoms. Employee Health material provided.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Critical: 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 beef over vegetables in reach in refri. (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.
- 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: beans placed in deep plastic tubs and cooled with lid on (corrected a time of inspection)
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.
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: A BLEACH / QUATERNARY AMMONIUM COMPOUND / IODINE test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
- Equip/Utensils/Linens/Single-Service/Invert, Cover
Observation: Clean utensils were observed stored with the food-contact surface facing upward in kitchen.
Correction: Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
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09/04/2013 | Routine | |
Restaurant representatives - add corrected or new information about Four Seasons Bakery Cafe, 50 S. Pickett St 23, Alexandria, VA 22304 »