- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Employee failed to wash his for 20 seconds.
Correction: Employees shall turn on warm water at the hand sink, 2) rinse hands/arms with warm water, 3). lather hands/arms with soap and scrub for at least 20 seconds, 4) rinse hands/arms with warm water, and 5) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel.
- 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. (kitchen) Open drinking cups were discarded during the inspection.
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 item.
- 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. Raw sausage was improperly stored above cooked chili. The chili was relocated above the sausage during the inspection.
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.
- Equipment / Durability
Observation: The keg beer dispenser is not properly installed. The condensation drain line is draining into a milk jug. Correct in 30 days.
Correction: Equipment and utensils shall be designed and installed according to manufacture requirements. The drain line should drain into a sanitary sewage line.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
Observation: When tested, a low concentration of chemical sanitizer was found in the sanitize basin and wiping cloth buckets. Sanitizer concentration was adjusted during the inspection.
Correction: The sanitize basin of a 3-vat sink shall operate at a chemical concentration of at least 200ppm of quaternary ammonium compound. Repair the sanitizer dispenser and or ensure the water temperature is in accordance with manufactures range.
- Equip/Utensils/Linens/Single-Service/Original Package
Observation: Single service platters were observed stored unprotected in the hallway dry storage area.
Correction: Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
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12/07/2015 | Routine | |
This visit was made to conduct a follow-up inspection to check the 2 door prep top refrigerator.
It is now functioning to maintain a temperature of 41 degrees F and is approved for use.
No violation noted during this evaluation. | 06/30/2015 | Follow-up | |
This visit was made to conduct a routine food safety evaluation.
The 2 door prep top unit shall be adjusted or repaired so that it maintains a temperature of 41 degrees F at all times. A follow-up inspections will be conducted in about 10 days to check this.
All employee exhibited great hand washing and glove use practices.
Bone broth containers from Fields of Athenry does not have their USDA seal and plant # like the other packages of meats. Michael agreed to check this and get back to me. I will also follow up with the farm directly if possible.
- 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: sausage in 4 door drawer unit, and tomatoes, coleslaw, beans and other items 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. (All items will be used within 4 hours. The drawer unit is now holding a temperature of 40 degrees F. Manager reported that sausages may have been out during lunch for processing. The 2 door prep top was adjusted to a lower temperature setting and will be monitored to ensure that it maintains a temp of 41 degrees F.)
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05/27/2015 | Routine | |
This visit was made to conduct a routine food safety evaluation.
Hand sink shall only be used for hand washing.
*Repeat violations are subject to civil penalty*
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Observed employee beverage stored in an open cup next to the ice cream freezer.
Correction: Employee beverages shall be kept in a container with a lid and a straw. (PIC discarded the beverage)
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the 3 comp sink is blocked, preventing access by employees for easy handwashing. (Sink was blocked by brooms and dust pans)
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. (PIC moved brooms and dust pans)
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the kitchen is being used as a dump station. (Observed ice and brown liquid in the hand sink)
Correction: A handwashing sink may not be used for purposes other than hand washing.
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01/28/2015 | Risk Factor | |
This visit was made to conduct a training inspection. The following risk-factor/public health intervention was observed:
1. poor personal hygiene/hands as a vehicle of contamination
No violation noted during this evaluation. | 10/27/2014 | Training | |
This visit was made to conduct a routine food safety evaluation.
The establishment is currently having trouble with their air conditioning unit. Some areas of the dry wall have been removed to investigate the duct work, but nothing in the kitchen is disturbed. Work shall be done after hours of operation, and all food shall be protected from contamination. There is also a temporary indoor AC unit venting out into the exhaust hood above the fryer via duct piping. Person in charge was warned that this may be a fire hazard since the pipe and cardboard stabilizer are above the fryer. The PIC assured me that it is only temporary until the central AC is repaired.
No violation noted during this evaluation. | 07/21/2014 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation.
Notes:
Change sanitizer bucket solution often enough to maintain a concentration of 200 ppm. Consider using something other than a terry cloth towel since they absorb the sanitizer leaving less available in solution to effectively sanitize. Microfiber cloths are a preferable choice for sanitizer buckets using quaternary ammonia.
Keep ice cream scoop water well on at a strong enough flow to keep the well full of circulating water.
*Repeat violations are subject to civil penalty*
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink. (No soap at hand sink in front)
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. (manager provided soap)
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04/21/2014 | Risk Factor | |
This visit was made to conduct a routine inspection. The following items require attention:
1. Persons that have a serve-safe CFM certificate must go to ORS interactive within 10 days to get their NOVA CFM card. A follow-up inspection will be conducted within 10 days and a civil penalty issued if CFM's are found not to have their NOVA CFM card.
2. In-use utensils may not be stored in sanitizer solution nor in room temperature water. As discussed, store utensils in an empty container and/or water that is above 135F (use separate containers for utensils used for raw foods and RTE foods).
Repeat violations shall be subject to civil penalty.
- Certified Food Manager: Certificate Process (repeated violation)
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.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: utensils being stored in room temperature sanitizer solution.
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.
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01/31/2014 | Routine | |
This visit was made to conduct a routine inspection.
- Jewelry Prohibition (corrected on site) (repeated violation)
Observation: Employees observed wearing jewelry on their arms and hands while preparing food. (Employees wearing braclets and watches).
Correction: Food employees shall limit their jewelry to a plain wedding ring while preparing food. Food employees may not wear bracelets, watches, etc. because they can inhibit proper hand washing.
- Equip/Utensils/Linens/Single-Service/Storage, Location (repeated violation)
Observation: Single-service/plastic utensils (forks, spoons, knives) stored facing multiple directions at the customer self-service area.
Correction: Single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination. Store plastic utensils with handles up or facing out so the food contact surface is protected from contamination.
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10/28/2013 | Routine | |
This visit was made to conduct a routine inspection. The following items require attention:
1. PIC shall obtain a Northern Virginia CFM card. PIC shall obtain card with in 10 business days and fax a copy to Alexandria Health Department at (703) 746-4919
2. The expectation for employee health is that all employees know the reportable symptoms and big 5 illnesses.
3. Designate an approved area for food workers to eat and drink.
4. Food workers shall receive proper education from the PIC on when, how, and where to properly wash their hands. Proper hand washing is necessary to prevent food borne illnesses.
5. At the beginning of the inspection, the walk-in freezer ambient temperature was 45F. PIC stated freezer goes through random defrost cycles and would monitor the temperature to see if a repair person needs to be called. If the walk-in freezer does not maintain a frozen state please have repaired.
Repeat violations shall be subject to civil penalties.
- 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 shall 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) (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: food worker could not identify the five reportable illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella).
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: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employee at 3-compartment sink use a soiled cloth towel to wash hands which is not an approved handwashing procedure.
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.
- 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:
1. Observed food worker at the 3-compartment sink handle clean pots after handling soiled pans without properly washing their hands.
2. Observed a food worker enter the food preparation area and handle equipment without properly washing their hands.
3. Observed a food worker enter the food preparation area to start their shift without properly washing their 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.
- Jewelry Prohibition
Observation: Employees observed wearing jewelry (watch and bracelet) on their arms and hands while preparing food.
Correction: Food employees shall limit their jewelry to a plain wedding ring while preparing food. Food employees may not wear bracelets, watches, etc. because they can inhibit proper hand washing.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating, smoking, or drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection. Dishwasher placed a personal plate of french fries on the drain board at the 3-compartment sink.
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 or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated.
- 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.
- Wiping Cloths / Use Limitation /Dry
Observation: Wiping cloths improperly used for the following activity: dry cloth stored under cutting board.
Correction: Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Improper use of wet wiping cloths for the following activity: wet cloths on counters not stored in sanitizer solution.
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: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions
Observation: Quaternary ammonium compound sanitizing solution used was not at an acceptable concentration.
1. Sanitizer in bucket containing clothe towels <200ppm registered with test strip at 0ppm.
Correction: A quaternary ammonium compound solution shall have a minimum temperature of 75°F, a concentration as specified under 7-204.11 and as indicated by the manufacturer's use directions included in the labeling, and be used only in water with 500mg/L hardness or less or in water having a hardness no greater than specified by the manufacturer's label.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized:pots..
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
- Equip/Utensils/Linens/Single-Service/Storage, Location
Observation: Single-service/plastic utensils were found improperly stored at the ice cream prep station and self service table.
Correction: Single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination. Store plastic utensils with handles up or facing out so the food contact surface is protected from contamination.
- Physical Facilities Good Repair
Observation: Ceiling vent cover above 3-compartment shelving is missing.
Correction: Maintain physical facilities in good repair. Replace missing ceiling vent cover.
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07/18/2013 | Routine | |
- Miscellaneous Sources of Contamination / Other Sources (corrected on site)
Observation: The rinse basin is being used to soak french fries.
Correction: Use the sanitizing basin for this procedure.
- Thawing / Approved Methods (corrected on site)
Observation: Observed improper methods used to thaw food. Sausage in a bucket with warm water.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the warewash is blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Maintenance Tool Storage Cannot Contaminate (corrected on site)
Observation: Maintenance tools are not being stored in a way that prevents the contamination of food, equipment, utensils, linens, and single-service items.
Correction: Store all maintenance tools in a manner that prevents contamination of food and food-contact surfaces.
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02/27/2013 | Routine | |
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