Global Food Of Alexandria (Seafood), 1476 N. Beauregard St, Alexandria, VA 22311 - Other Food Service inspection findings and violations

Business Info

Restaurant: Global Food Of Alexandria (Seafood)
Address: 1476 N. Beauregard St, Alexandria, VA 22311
Type: Other Food Service
Phone: 703 933-6033
Total inspections: 5
Last inspection: 08/19/2015

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Inspection findings	Inspection date	Type
This visit was made to follow up on a routine food safety evaluation conducted on August 13, 2015. The following corrective actions have been taken: - The Person in Charge at the time of this visit has a valid Northern Virginia Certified Food Protection Manager card, He also informed me that the establishment will work on getting more employees trained and certified. - Fresh seafood is being stored on the top two shelves of the seafood cold display case where the temperature is measured at 38°F. Non Time/Temperature Control for Safety Foods (TCS foods) are being stored on the bottom shelf. Thank you No violation noted during this evaluation.	08/19/2015	Follow-up
This visit was made to conduct a routine food safety evaluation.The Person in Charge was very helpful throughout the visit and eager to make improvements. Thank you. The following issues require attention: 1. . No one in the establishment held a Northern Virginia Food Protection Manager certificate at the time of inspection. The food establishment shall be under the immediate control of a person holding a Northern Virginia Food Protection Manager certificate at all times. Please obtain a Northern Virginia Food Protection Manager certificate from ORS Interactive within 10 days of this visit. A follow up visit will be conducted. 2. Observed fish fillet being held cold at temperatures above 41 F. All Time/Temperature Control for Safety Foods (TCS foods) shall be kept cold at 41 °F or below. Please monitor the fish display unit to make sure that the bottom shelf is sufficiently cold and do not store too many packages in the front of the unit. 3. Observed a food employee fail to wash their hands when changing tasks and after handling raw fish. Employees must wash hands before engaging in food preparation and any time after possible contamination (i.e wash hands when switching from one task to another, or before donning new gloves) 4. Handwashing sinks are to be used only for handwashing. Observed two hand sinks with utensils or equipment in them. Repeat Observations are Subject to Civil Penalty Critical: Certified Food Manager: Presence Required Observation:* Person in Charge did not have a Northern Virginia Certified Food Protection Manager card at the time of the visit. Another employee has an expired card. Correction: Establishment shall be under the control of someone holding a valid Northern Virginia Certified Food Protection Manager card at all operating times. Card is to be obtained from ORS Interactive within 10 business days. A follow up visit will be conducted to verify. Critical: Handwashing / When to wash hands (corrected on site) Observation: Observed a food employee failed to change gloves and wash his hands after handling raw fish and before cleaning out sink and handling packaged food out for sale. 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. Person in Charge discussed with employee about changing gloves and washing hands. Food Protection from Contamination / Package, Cover, Wrap (corrected on site) Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: Whole fish left uncovered in a bowl in freezer of seafood walk in unit Correction: Foods shall remain covered at all times. Person in Charge to cover fish 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: raw salmon fillet packaged in store on display case at 47°F and out since last night. Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Packages of salmon were disposed of by Person in Charge. Handwashing Sink / Used for Hand Wash Only (corrected on site) Observation: The handwashing stations in the seafood prep area are being used for purposes other than washing hands. Observed tongs in one hand sink and bolts and nuts in another handsink. Correction: A handwashing sink may not be used for purposes other than hand washing. Items were remoevd by employee.	08/13/2015	Routine
This visit was made to conduct a routine food safety evaluation. Paint or seal unfinished wood tables in seafood and meat area so that they are water resistant and easily cleanable. Note: Fish and lobster tanks were noted to be clean, and all the fish appeared to be alive and well. Repeat violations are subject to civil penalty 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. 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: (Person in charge could not tell big 5 illnesses, and they did not have a poster or written policy available.) 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) Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: Wooden tables in seafood and meat area. Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Critical: Food-Contact Surface in Contact with PHF(TCS) Cleaned Every 4 Hours (corrected on site) Observation: The cleaning schedule for fish cutting boards and knives is not approved based on the consideration of characteristics of the equipment and its use, the type of food involved, the amount of food residue accumulation, or the temperature at which food is maintained during the operation. (PIC reported that the cutting boards for raw fish and knives are cleaned once everyday) Correction: If used with potentially hazardous foods (time/temperature control for safety food), equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours. (PIC agreed to clean every 4 hours) Critical: Separation of Toxics by Spacing or Partitioning (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 some chemicals including rubbing alcohol stored on food storage shelves next to food contact equipment and utensils in the seafood and meat department). Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning. (PIC moved chemicals to separate area by the 3 comp sink)	08/01/2014	Routine
This visit was made to confirm all items on the first pre-opening inspection were corrected. -All refrigeration units were on and working properly. -Install wire racks for air drying clean utensils/equipment. Correct this item within 14 days. **New equipment was installed for live fish. Please send me a copy of the specification sheets. No violation noted during this evaluation.	06/26/2014	Pre-Opening
This visit was made to conduct a pre-opening inspection. The following items need to be corrected: 1) Replace acoustic tiels over seafood display with vinyl (washable) tiles 2) Caulk gap at bottom of case and floor joint 3) INstall sneeze guard (in progress) 4) Install wire racks Note- not all refrigeration units were on and working a follow-up will be done prior to open date to ensure all are working. Recommend issuance of AHD permit Ok for C/O No violation noted during this evaluation.	04/30/2014	Pre-Opening

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