This visit was made to conduct a routine inspection.
Employees may drink from a cup with a lid and straw. Employees’ drinks may be kept on the bottom shelf of a worktable while employees are actively working with food.
Provide paper towel dispenser at the front hand sink in the cooking area.
Provide adequate shelving in the dry storage area.
- 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. Employee failed towash his hands after handling trash. EHS instructed employee when to wash his 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.
- Equipment / Non Food / Design / Easy Clean
Observation: Dish racks found used for the following purpose(s): shelving. Provide adequate shelving in the dry storage area.
Correction: Milk crates, dish rack, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
- 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 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/Original Package
Observation: Coffee filters were observed stored unprotected at the coffee counter..
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.
- Handwashing Sink / Used for Hand Wash Only
Observation: The handwashing station at the prep area is being used to clean equipment and utensils. A soiled knife was placed in the hand sink. The soiled equipment was removed from the hand sink.
Correction: A handwashing sink may not be used for purposes other than hand washing.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at the front prep area handwashing sink. Paper towels were provided during the inspection.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Designated Areas Provided for Employee Eating, Drinking, Smoking
Observation: Observed that the employees' bottled water is not located to protect food, equipment, linens, and/or single-service items from contamination. The bottles of water were discarded during the inspection.
Correction: Relocate the area designated to accommodate employees' personal needs to prevent the potential contamination of food, food equipment and utensils, linens, or single-service items.
- 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. Sterno was improperly stored with glassware. The sterno was relocated during the inspection.
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.
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09/23/2015 | Routine | |
| No violation noted during this evaluation. | 09/23/2015 | Routine | |
Note: The Consumer Advisory should identify the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. Please remove the asterisk from the menu which do not pertain to the Consumer Advisory
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. (bar)
Correction: A BLEACH test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
- Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: the steamer, the slicer, and reach-in refrigerated drawer
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.114) Do not use the bar dish machine until the sanitizer level is between 50-100ppm.
Correction: Cease use of the chemical sanitizing warewashing machine at this time. The warewashing machine shall not be used unless it is properly repaired and chemically sanitizing equipment, utensils, dish wares, glass wares, etc. at a concentration of at least 50-100ppm of chlorine for the required amount of time as specified by the warewashing machine's data plate.
- Equip/Utensils/Linens/Single-Service/Storage, Location
Observation: Single service cups and container lids were found stored on the floor in the dry storage area..
Correction: Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the bar is being used to clean the cutting board and knife. The cutting board and knif were removed from the hand sink during the inspection..
Correction: A hand washing sink may not be used for purposes other than hand washing.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at the kitchen or the cook line handwashing sinks.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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06/24/2015 | Routine | |
- Duties / Restrict Unauthorized Personal
Observation: Observed numerous employees who are not food service employees in the kitchen and serving themselves lunch. Only trained food service employees are authorized to handle clean equipment and serve food. FPM must maintain control of food storage and food preparation areas.
Correction:
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Observed food service employee and managers eating in the kitchen. The employees went in the dining room during the inspection.
Correction: Employees are prohibited from eating in food prep and food storage areas.
- 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 and freezer. Raw beef was improperly stored above the cooked chicken (refrigerator drawer), raw shrimp was improperly stored above oranges in the walk-in refrigerator, raw chicken was improperly stored above ice cream in the reach-in freezer. Raw foods were 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.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served or sold in a ready-to-eat form without freezing for parasite destruction is not properly identified as such: smoked salmon.
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form and the fish is raised and fed as specified by Law, a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed shall be obtained by the person in charge and retained in the records for 90 calendar days beyond the time of service or sale to a consumer.
- Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: smoked salom, NY Strip, and burgers. Correct in 10 days.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the front cooking area is being used to clean equipment and utensils. The FPM removed the bucket and utensils from the front hand sink.
Correction: A hand washing sink may not be used for purposes other than hand washing.
- Handwashing Sink / Refuse Container Required
Observation: There is no refuse container at the area immediately adjacent to the 3 compartment sink hand sink.
Correction: If disposable paper towels are used at handwashing sinks, a trash can shall be located at each sink or group of adjacent sinks.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the front handwashing lavatories used by food employees. EHS provided hand washing signage during the inspection.
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
- Dressing Areas & Lockers for Orderly Storage of Employee Clothing & Possessions
Observation: Lockers or other suitable facilities are not provided for employees clothing and other possessions.
Correction: Provide proper storage facilities for employees' personal belongings to prevent contamination of food, food equipment, and food contact surfaces.
- Mops in Air-dry Position
Observation: Mops and brooms are not hung up to air dry. Provide rack/ hooks for maintenance equipment.
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.
- 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. Bleach was improperly stored on the ice machine. Spray bottles of cleaner were improperly stored with cutting boards. The chemicals were relocated during the inspection.
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.
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03/24/2015 | Routine | |
- Food - Food Labels
Observation: The Caesar salad in the reach-in refrigerator in the Pantry is not properly labeled. All ingredients must be listed. Correct in 10 days.
Correction:
- Toxics - Separation Retail Toxics (corrected on site)
Observation: Containers of All laundry detergent for retail sale are not separated by spacing or partitioning from the coffee preparation area. The laundry detergent was removed during the inspection.
Correction: Containers of All laundry detergent must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
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03/24/2015 | Routine | |
This visit was made to conduct a pre-opening inspection. The following items need to be corrected prior to opening:
1) Finish installing splash guards for left side of hand sink on the buffet front counter adjacent to the prep refrigeration unit. Also as pointed out in the bar area, provide splash guards for hand sink adjacent to where clean glassware will be stored.
2) Install sneeze guards
3) Seal all junctures around mop sink and along bar counter and drink rail/rim.
4) Install baseboard in chemical/mop room.
5) Provide indirect drain to sink that is to be used for dump/prep adjacent to drink machines.
*Note - Coke machine was not yet installed. Ensure that it is indirectly drained to floor sink and that proper backflow devices are installed.
*Note - Food safety binder discussed with Chef (thermolabels and logs, employee health policy, vomit/diarrhea event policy, consumer advisory, etc).
*Note - Employee belongings to go in Chef's office.
*Note - Email me the final menu.
All items will be checked for compliance on your 30 day inspection.
Recommend issuance of Alexandria Health Department permit.
Ok for C/O.
No violation noted during this evaluation. | 02/10/2015 | Pre-Opening | |
This visit was made to conduct a pre-opening inspection.
Recommend issuance of Alexandria Health Department permit.
Ok for C/O.
No violation noted during this evaluation. | 02/10/2015 | Pre-Opening | |
This visit was made to conduct a pre-opening inspection. The following items require correction.
1. Provide splash guard for left side of buffet front counter hand sink adjacent to the prep refrigerator.
2. Seal all junctures to include equipment (not on 4 inch legs or easily moveable).
3. Increase lighting at front buffet line.
4. Make sure all refrigeration is operating at 41 degrees F or less.
5. Make sure all plumbing fixtures properly drain.
6. Provide test strips for dishmachine and sanitizing solutions.
7. Certified Food Protection Managers shall be on site during all hours of food preparation.
Note: An additional food permit from Alexandria Health Department shall be submitted for the grocery section
Tentative pre-opening scheduled for next Tuesday at 10 AM..
No violation noted during this evaluation. | 02/05/2015 | Pre-Opening | |
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