The purpose of this visit is to conduct a routine inspection.
- Critical: Employee Beverage Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. The FPM relocated the beverage 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 items
- 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 eggs were improperly stored above produce in the prep cooler, and raw beef was improperly stored on a container of cooked soup. Raw eggs were relocated to the bottom shelf and the cooked soup was moved to a high shelf.
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.
- Thawing / Approved Methods (corrected on site)
Observation: Observed improper methods used to thaw food. Chicken was defrosting at room temperature. The chicken was moved to the reach-in refrigerator.
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, 4) Using any procedure if a portion of frozen ready to eat food is thawed and prepared for immediate service in response to an individual consumer's order, 5) Reduced Oxygen Packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (a) Prior to its thawing under refrigeration as specified in (1) of this section
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink. Soap was provided during the inspection.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Critical: No Reuse of Poisonous or Toxic Material Containers for Food Storage (corrected on site)
Observation: A container previously used to store poisonous or toxic materials is being used to store beans in the reach-in refrigerator. The beans were discarded. .
Correction: Do not store food in containers previously used to store poisonous or toxic materials. This practice may result in food contamination and subsequent medical consequences to anyone consuming the contaminated food.
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04/01/2016 | Routine | |
This visit was made to conduct a routine food safety evaluation.
A 'Big 6' poster was given and discussed.
Overall good job. I would recommend some dome lids for bread and injera instead of baskets covered with plastic for the lunch buffet. Make sure the lids on the counter steam table stay on the containers. If you have an issue with customers leaving them off, I would recommend buffet dishes with a sliding or hinged lid that easily open and close instead of one that has to come off completely. Alternatively, you can install a sneeze guard over the unit or the whole buffet.
- Food Storage Containers, Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: spices
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
- Critical: Food on Display Protected From Contamination
Observation: The food on display is not protected from contamination. (Items on the lunch buffet are not covered properly. Bread baskets are not fully covered with plastic, and lids are left off of the hot hold steam table and crock pots.)
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.
- 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: lentils on lunch buffet in crock pot
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above. (Lentils were discarded during inspection)
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (repeated violation)
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: cooked sauces, meats, vegetables, 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 1/1/15 they shall be date marked with a "use by" date not exceeding 1/8/15.
- Single-Service and Single-Use Articles / No Reuse (repeated violation)
Observation: Manufacturer containers were observed reused for the storage of spices.
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- Lockers or Employee Storage in Designated Room/Area
Observation: Observed that personal items are not located to protect food, equipment, linens, and/or single-service items from contamination. (observed luggage container on food storage shelf and purse under counter with clean plates)
Correction: Relocate lockers and personal storage facilities to prevent the potential contamination of food, food equipment and utensils, linens, or single-service items.
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08/18/2015 | Routine | |
This visit was made to conduct a routine food safety evaluation.
It may be beneficial for you to have another employee obtain their food protection manager card in case the manager can not be there. Not having a food protection manager will result in a civil penalty of $100.00.
Cooling methods were discussed.
- Critical: Certified Food Manager: Presence Required (corrected on site)
Observation: There was no CFM at the beginning of the inspection.
Correction: CFM arrived during the inspection. (Another employee should obtain their Food Protection Manager card)
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: spices in dry storage area.
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled. (PIC labeled during inspection)
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site) (repeated violation)
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: sauces, rice, cooked vegetables and meats.
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 1/1/15 they shall be date marked with a "use by" date not exceeding 1/8/15.
- Storage of Equipment/Location/Contamination Prevented (corrected on site)
Observation: The following equipment, utensils, linens, single-service and/or single-use articles observed stored under (unshielded sewer lines, water lines, open stairwells, other): coffee container and pitcher stored under cabinat on top of floor drain.
Correction: Equipment, a cabinet used for the storage of food, or a cabinet that is used to store cleaned and sanitized equipment, utensils, laundered linens, and single-service items may not be located: 1) under sewer lines that are not shielded to intercept potential drips, 2) under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed, 3) under open stairwells, or 4) under other sources of contamination. (PIC moved them during inspection.)
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers were observed reused for the storage of sauces and spices.
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- Equip/Utensils/Linens/Single-Service/Invert, Cover (corrected on site)
Observation: Clean plastic utensils were observed stored uncovered.
Correction: Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted. (PIC provided cover)
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04/14/2015 | Routine | |
This visit was made to conduct a follow up evaluation to check on the quaternary ammonia sanitizer pre-mix dispenser for the three compartment sink. The sanitizer solution was measured at 200 ppm, and is thus approved for use. They also have the appropriate test strips now.
No violation noted during this evaluation. | 10/09/2014 | Other | |
This visit was made to conduct a training inspection. The following risk-factor/public health intervention violations were observed:
1. Consumer advisory
2. Poor personal hygiene/hands as a vehicle of contamination
3. Contaminated equipment
4. Improper holding temperatures/time-temperature relationships
(left chlorine test strips to use until pre-mix system is operating)
No violation noted during this evaluation. | 10/07/2014 | Training | |
This visit was made to conduct a pre-opening inspection. Food establishment submitted plans proposing the addition of a hood system and new equipment to accommodate new menu. Okay by Alexandria Health Department to operate new equipment along as approval has been issued by all applicable agencies.
New menu identifies the following fully cooked egg items with a disclaimer:
-the splendid egg (scrambled eggs)
-california omelet
-farmer omelet
-greek omelet
-egg silsi (scrambled eggs)
Remove disclaimer on food items that are served in the fully cooked form to prevent customer confusion. Email revised menu to rebecca.sletner@vdh.virginia.gov when complete.
No violation noted during this evaluation. | 09/09/2014 | Pre-Opening | |
- Food Labels/Common Name/Ingredients/Quantity/Manufacturer (repeated violation)
Observation: Insufficient information is provided on the label of the following food item(s) packaged in the food establishment: coffee, and spices, hummus, and chicken salad.
Correction: Food packaged in a food establishment for customer self service shall include labels that contain the following information: 1. the common name of the food, 2. the list of major ingredients including artificial colors or preservatives, 3. the total net weight or quantity of the food, 4. the name and place of business of the food manufacturer, packer, or distributor, 5. the name of the food source for each major food allergen contained in the food,6. nutrition labeling and, 7. for any salmonid fish containing canthaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means.
- Kitchenware and Tableware - Preventing Contamination (repeated violation)
Observation: Clean flatware were found stored or dispensed with the food or lip-contact surface facing upward.
Correction: Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented.
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04/17/2014 | Follow-up | |
- Permit to Operate Required, Must be Posted, Must be Valid
Observation: The establishment was found operating with under an invalid permit the use of cooking equipment is beyond the scope of the current permit. Cease the use of open flame and discontinue any cooking the produces grease or excessive steam.
Correction: Permits are not transferable from one owner to another. No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Discontinue all food service operations. Contact the Health Department and submit an application for a permit to operate. No person shall operate a food establishment unless that person possesses a valid permit issued by the Director.
- Critical: Employee Health Policy Requirements
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: The CFM must be aware of the illnesses that are reportable illnesses.
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 employees using improper handwashing procedures. The CFM failed to wash her hands for 20 seconds. The EHS conducted handwashing training during the inspection.
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: Food Condition / Safe, Unadulterated, and Honestly Presented (corrected on site)
Observation: The hummus was moldy and is unsound condition. The hummus was discarded during the inspection..
Correction: Ensure food is safe, unadulterated, and honestly presented.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Raw chicken were improperly stored on top of spring roll wraps. The raw chicken was relocated during the inspection. Lunch meat was improperly stored with raw eggs in the reach-in refrigerator. The lunch meat was relocated 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.
- 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: raw chicken was improperly stored above beef and fish in the reach-in freezer. Raw beef was improperly stored above fish in the reach-in freezer. The raw meats were relocated during the inspection,
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).
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Onions improperly placed on the floor. The onions were placed on the shelf during the inspection.
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)
Observation: The following food item(s) were measured at improper temperatures: half n half, and skim milk. The milks were discarded during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (repeated violation)
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: lentil soup, beef stock, and chicken salad.
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 3/25/14 they shall be date marked with a "use by" date not exceeding 3/31/14.
- Variance Requirement for Specialized Processing Methods
Observation: Specialized processing method of food preservation used for drying the beef jerky.
Correction: A food establishment shall obtain a variance from the Regulatory Authority as specified in 8-103.10 and under 8-103.11 before: 1. smoking food as a method of food preservation rather than as a method for flavor enhancement, 2. curing food, 3. using food additives or adding components such as vinegar, 4. packaging food using a Reduced Oxygen Packaging method, 5. operating a molluscan shellfish life-support system display tank used to store and display shellfish that are offered for human consumption, 6. custom processing animals that are for personal use as food and not for sale or service in a food establishment, 7. preparing food by another method that is determined by the Regularty Authority to require a variance or, 8. sprouting seeds or beans.
- Food Labels/Common Name/Ingredients/Quantity/Manufacturer
Observation: Insufficient information is provided on the label of the following food item(s) packaged in the food establishment: beef jerky, coffee, and spices, hummus, and chicken salad.
Correction: Food packaged in a food establishment for customer self service shall include labels that contain the following information: 1. the common name of the food, 2. the list of major ingredients including artificial colors or preservatives, 3. the total net weight or quantity of the food, 4. the name and place of business of the food manufacturer, packer, or distributor, 5. the name of the food source for each major food allergen contained in the food,6. nutrition labeling and, 7. for any salmonid fish containing canthaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means.
- Kitchenware and Tableware - Preventing Contamination
Observation: Clean flatware were found stored or dispensed with the food or lip-contact surface facing upward.
Correction: Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at the front handwashing sink. Provided during the inspection.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at the front handwashing sink. Provided during the inspection.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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03/26/2014 | Routine | |
Establishment name had changed to Hawwi Ethiopian Cafe
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: The raw animal food on display is stored in a manner that may cause cross contamination of ready-to-eat food as follows: eggs stored over ham and turkey
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be displayed to prevent cross contamination. Display all raw foods together and all cooked foods or ready-to-eat foods together. Maintain separation.
- 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:samosa at 101F
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: hummus
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@.
- Standards of Identity for Packaged Food (corrected on site)
Observation: Packaged food improperly labeled.
Correction: Label packaged food with the standard of identity requirements in 21 CFR 131-169 and 9 CFR 319 Definitions and Standards of Identity or Composition, and the general requirements in 21 CFR 130 ? Food Standards: General and 9 CFR 319 Subpart
- Toilet Rooms, Enclosed / Self-Closing Door
Observation: The toilet room door is not tight fitting and/or provided with a self- closing door. ladies room
Correction: Provide a toilet room door that is tight fitting and self-closing. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation area.
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09/26/2013 | Routine | |
This is a follow-up from yesterday's pre-opening. The following were corrected:
1. The hand sprayer from the 3 compartment sink was removed and new faucet fixture was installed to reach the 3 basins. The hot water now meet the hot water demand of the establishment.
2. The men's rest room self-closing device was adjusted.
3. Shattered proof bulb is provided for the hot cabinet.
The following needs corrections:
1. Ladies rest room self-closing device is missing.
2. Parasite destruction letter for Smoked Salmon.
3. Unnecessary item still in the kitchen.
4. The 3M turbo 2 door at the kitchen is at 55F.
*Do not add the Smoke Salmon on the menu until a parasite destruction letter is submitted to the health department.
*Do not use the 3M Turbo unit it reaches 41F or below. Use the 2 display cases or the one door unit for your food items.
*Remove all unnecessary items in the kitchen.
*NO frying or cooking allowed, no hood system.
*Recommended the issuance of the Alexandria Health Department permit.
*OK for CO
No violation noted during this evaluation. | 08/07/2013 | Pre-Opening | |
This is a pre-opening inspection. The following needs corrections:
1. The hot water tank is insufficient at 43%, the establishment requires 112GPH and the hot water provides only 68GPH.
2. The hot cabinet on the counter requires a shattered proof bulb.
3. Both rest rooms self-closing devices are not functioning properly.
4. Provide a parasite destruction letter for the "Smoked Salmon.
5. Provide a Consumer Advisory for the "Smoked Salmon".
6. remove all unnecessary items at the establishment.
7. Adjust the temperature of the 2 door unit to 41F or below.
*To meet the hot water demand of the establishment, remove the hand sprayer at the 3 compartment sink and replace the faucet fixture that can reach all the 3 basins.
*Get the parasite destruction letter where you are going to buy the Smoked Salmon and it needs to be addressed to your establishment.
* Add the Smoked Salmon on your menu with a bullet or asterisk and a Consumer Advisory at the bottom of the page where the Smoked Salmon will be printed.
No violation noted during this evaluation. | 08/06/2013 | Pre-Opening | |
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