This is a follow up inspection. The "pub burger" has been disclosed on the menu.
No violation noted during this evaluation. | 03/18/2016 | Follow-up | |
- 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: green bean mix
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: diced tomatoes (in 1 door Victory prep refri.)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below (all foods from this unit were moved to Walk in cooler. DO NOT overfill this unit, allow proper air flow to cold hold foods)
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Expired wings in under counter unit. Removed from freezer over 7 days ago (discarded)
Correction: Food shall be discarded if it: 1)exceeds either of the temperature and time combinations as specified in 3-501.17(A), 2) is in a container or package that does not bear a date or day, or 3) is appropriately marked with a date or day that exceeds a temperature and time combination as specified in 3-501.17(A).
- Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: pub burger
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (email revised menu to A. Guerreiro within 10 days
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03/08/2016 | Risk Factor | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Employee failed to wash his for 20 seconds.
Correction: FPM instucted the food service work on proper hand washing.
- Hair Restraint Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints. Employee put on a hair restraint during the inspection.
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.
- Critical: Food on Display Protected From Contamination
Observation: The food on display is not protected from contamination. (pastries)
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: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: mashed potatoes prepared on 7/23/15 were 46°F. The food item was discarded during the inspection.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
- 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: mozzarella cheese (prep cooler), honey dew melon (breakfast buffet). The honey dew melon was discarded and the mozzarella was relocated to a colder unit.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- 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: bourbon glazed salmon on the lunch/ dinner menu.
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.
- Equipment / Non Food / Design / Easy Clean (corrected on site)
Observation: .Milk crate(s) found used for the following purpose(s): used as a shelf in the walk-in refrigerator The dairy products were relocated during the inspection.
Correction: Milk crates, 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.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: prep cooler.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Equipment / Good Repair / Components / Gaskets
Observation: The door of the following unit(s) are damaged: prep cooler.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the wait station 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 area where employees' drink (bottled water) is placed is not located to protect food, equipment, linens, and/or single-service items from contamination. (prep cooler)
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.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. Observed fruit flies in the food prep area. Provide pest control to eliminate fruit flies.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
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07/24/2015 | Routine | |
No FPM was on duty at the time of the inspection (11-2-24). Ticket number 04556 was issued in the amount of 100.00.
- 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 FPM permit Obtain Noerthern Virginia FPM permit in 10 days.
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: PIC must be aware of the ilnesses which must be reported to the Alexandria Health Department. A Big 5 poster was given to the PIC during the inspection.
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, Nontyphoidal Salmonella, E. coli, or Shigella)
- 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: seared salmon on the lunch and dinner menus.
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.
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 70°F within a 2 hours: the oatmeal that was cooling from this morning was still 77°F. The oatmeal was discarded during the inspection.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: ham, liquid eggs, whole shell eggs in the Victory reach-in refrigerator. The foods were relocated to the walk-in refrigerator.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Consumer Advisory, Disclosure Provided
Observation: The following foods are provided on the menu, menu board, table tent or brochure without proper disclosure: turkey burger, grilled chicken, roasted chicken, and herb chicken can not be under cooked and should not be disclosed on the lunch and dinner menus. Correct menu 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.
- 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. (bar)
Correction: A BLEACH test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
- 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) (bar) Do not use the dish machine to sanitize glasses until it is able to have a chlorine concentration level of 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.
- Physical Facilities Good Repair
Observation: Observed that the wall in the food prep area is not maintained in good repair. The ceiling tiles in the banquet area are missing.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/30/2015 | Routine | |
This visit was made to conduct a pre-opening inspection. Approved to operate buffet counter.
No violation noted during this evaluation. | 03/20/2015 | Pre-Opening | |
The dining area, the conference room and the bar are being renovated. Effective barricade the construction area to prevent construction dust from entering the food preparation/ cooking area. Provide hand washing at the temporary bar area.
Correct the lunch and the dinner menus to reflect that poultry product can not be cooked to temperature. Fax corrected menus to 703-748-4919.
- Certified Food Manager: Certificate Process
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Food Protection Manager (FPM) exam, but does not possess the Northern Virginia FPM card.
Correction: Obtain a Northern Virginia FPM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia FPM 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: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food (whole shell eggs) stored over ready-to-eat food (pasteurized eggs) in the walk-in refrigeration unit. The whole shell eggs were relocated below the pasteurized eggs 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.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Foods are improperly stored on the walk-in freezer floor.
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: turkey, liquid eggs, diced ham and bread pudding. The diced ham, and bread pudding were discarded and the turkey and liquid eggs were relocated to a colder refrigeration unit.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: The pumpkin soup was dated 12/13/14. The soup was discarded during the inspection.
Correction: TCS food not used in 7 days must be discarded if not frozen.
- Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: poultry items that are disclosed on the lunch and dinner menus can not be under cooked or cooked to costumer request.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Handwashing Sinks / Numbers By Law (corrected on site)
Observation: There are not an adequate number of hand washing lavatories on site. (See 5-204.11A) Provide hand washing at the temporary bar area. A temporary hand washing sink was provided during the inspection.
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.
- Cleaning Frequency for Physical Facilities
Observation: Observed construction dust in the food prep/ cooking area is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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12/30/2014 | Routine | |
Please make Consumer Advisory corrections to breakfast menu..
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered bread crumbs in the following location where the food is subject to contamination: kitchen. The bread crumbs were covered during the inspection. The ice at the bar is not covered. Provide doors on the ice bin. The ice was covered with plastic during the inspection.
Correction: Foods shall remain covered at all times.
- Critical: Food on Display Protected From Contamination (corrected on site)
Observation: The mixed berry compote on display is not protected from contamination. All open foods must be under the sneeze shield during display. The compote was discarded during display.
Correction: Food on display shall be protected from contamination by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means.
- Thawing / Approved Methods (corrected on site)
Observation: Observed improper methods used to thaw food. Shrimp were improperly defrosting in standing water. The shrimp were placed under cold running water during the inspection.
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.
- 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: cantaloupe, plain yogurt, ham, sliced cheese, milk, and Oikos. All cold foods on the buffet were discarded. Liquid eggs in the Victory refrigerator were moved to a colder unit.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: IODINE test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided. (Bar)
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. the small make table refrigerator, and the Victory reach-in refrigerator. TCS were removed during the inspection.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Handwashing Sinks / Numbers By Law
Observation: There are not an adequate number of handwashing lavatories on site. (See 5-204.11A) Provide a dedicated hand sink in the banquet area.
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.
- Outer Openings, Protected
Observation: An exterior door is not self-closing and tight-fitting. This may allow the entry of insects or rodents. The rear back door is not tight fitting and was blocked open. The door was closed during the inspection. Repair the rear door to make it tight fitting.
Correction: All exterior doors must be sold and tight-fitting, and must be self-closing. Exterior doors used only as emergency exits do not need to be self-closing.
- Physical Facilities Good Repair
Observation: Observed that the ceiling is not maintained in good repair. (wait station) Observed water/ condensation leaking forn the ceiling in the wait station area.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. I observed numerous fruit flies in the bar and flies in the kitchen area. Provide pest control to reduce the number of flying insects.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
- 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. Cleaners were improperly stored with beverages and single service container at the bar. 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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08/27/2014 | Routine | |
This visit was made to conduct a change of ownership inspection. The following items must be corrected within 30 days:
- Unclog bar handsink
- Provide soap at handsink near server/tea station
- Provide handwashing signs at server handsink and bar handsink
- Repair leak underneath 3 compartment sink (work order in)
- Provide stoppers for all 3 basins of 3 compartment sink
- Provide at least 50 ft candles along cook line/prep area (currently 12-35 fc)
- Replace or resurface all heavily scored cutting boards
- Seal table mounted iced tea machine and microwave to counter or raise 4 inches
- Repair leak in pipe (canned soda room)
- Provide air gap at mop sink
- Replace rusted blade on can opener (work order in)
- Repair backdoor leading to trashroom so that they are tight fitting
- Provide lids for dumpsters and 1 drain plug
- Repair floor in dry storage and soda can room (must be smooth and easily cleanable)
3 comp. sink- 1 (24X24X12)
Dishmachine- 2
Handsinks- 5
Pre-rinse sprayer- 1
Prep sink- 3
2 boilers are provided for kitchen: lochnivar -- model # CFN0990PM
Dishmachine: Champion -- model # 66DPPW
--- Approved for change of owner. Recommend issuance of Health Department Permit.
No violation noted during this evaluation. | 07/09/2014 | Pre-Opening | |
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