This visit was made to follow up to the risk factor assessment conducted on December 18 2015. The following issues have been corrected:
1. The 4 drawer unit under the grill had been repaired and was functioning well. Thank you for repairing this unit.
No violation noted during this evaluation. | 12/22/2015 | Follow-up | |
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed a few food employees fail to wash their hands before putting on new gloves.
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. Instructed food employees to wash hands and put on clean gloves.
- 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 parts stored over raw beef in the walk in refrigerator.
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).
- 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:raw chicken breasts in drawers under grill were above 41°F. Macaroni and cheese and burgers were also above 41°F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Chicken was discarded by Person in Charge. Unit is to be serviced as it was not maintaining temperatures of 41°F or below. A follow up visit will be conducted in approximately 3 business days.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site) (repeated violation)
Observation: Concentration of chlorine solution used in sanitizing buckets was above 200 ppm.
Correction: Chemical sanitizers shall be used in accordance with the CFR. High concentrations of sanitizer in excess of the CFR requirements can be harmful because residues of the materials remain. Chlorine solution was remade. Concentration should be between 50-100 ppm.
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12/18/2015 | Risk Factor | |
This visit was made to conduct a follow-up. Repair person was at facility on 6/1/15 to give an estimate for drawer unit. Will return today 6/3/15 to repair unit and gaskets (copy of invoice attached). Chef is bringing all meats in from walk in and all meat is used within 2 hours or less. Ice is also being used on meats. Owner has temporarily begun using rubber stoppers for 3 compartment sink and it is properly holding water (repair for plumbing scheduled for today). These items must all be corrected within 10 days.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: drawer units. DO NOT USE for storage of TCS foods until repaired.
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 (repeated violation)
Observation: The door gaskets of the following unit(s) are (missing, damaged): repair gaskets for drawer unit
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.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the 3 compartment sink piping are leaking and 2 levers are not working to hold water in basins properly.
Correction: A plumbing system shall be maintained in good repair. Repair leaks in piping and adjust levers so that 3 compartment sink can be propely used.
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06/03/2015 | Follow-up | |
This visit was made to conduct a follow-up. Spoke with manager on 5/28/15 who stated all items had been corrected. The following must still be corrected within 3 days:
- Repair drawer units so that ambient temp. is at 41F or below. Repair all gaskets of unit.
- Repair levers at 3 compartment sink and leak at 3 compartment sink
* Chef is currently bringing raw meats from the WIC and meats are not out for more than 1 hour. Ice is also being temporarily used.
---- A warning had been issued for a repeat violation. Repeat violation is subject to a $100.00 civil penalty.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: drawer units. DO NOT USE for storage of TCS foods until repaired.
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 (repeated violation)
Observation: The door gaskets of the following unit(s) are (missing, damaged): repair gaskets for drawer unit
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.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the 3 compartment sink piping are leaking and 2 levers are not working to hold water in basins properly.
Correction: A plumbing system shall be maintained in good repair. Repair leaks in piping and adjust levers so that 3 compartment sink can be propely used.
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05/29/2015 | Follow-up | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site) (repeated violation)
Observation: Dishwasher did not wash for a full 20 sec. or use paper towel to turn off faucet (proper method demonstrated)
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.
- 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: raw burger, raw chicken veggie pattie (in drawers). Moved from walk in into drawers in the morning, discard tmep. abused foods, some items iced down.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- 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: drawer units. DO NOT USE for storage of TCS foods until repaired.
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 gaskets of the following unit(s) are (missing, damaged): repair gaskets for drawer unit
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.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the 3 compartment sink piping are leaking and 2 levers are not working to hold water in basins properly.
Correction: A plumbing system shall be maintained in good repair. Repair leaks in piping and adjust levers so that 3 compartment sink can be propely used.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: chlorine being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 sanitizing solutions (keep sani buckets between 50-100 ppm)
Correction: Utilize only chlorine that meet the requirements of 21 CFR 178.1010 sanitizing solutions when applying to food contact surfaces.
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05/26/2015 | Routine | |
- 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: New employee did not know the BIG 5 illnesses or reportable symptoms and did not know where to find the information (Board with information was broken
Correction: employee health information was reviewed with staff)
- 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. Cook did not wash hands after handling raw burger and before handling bread (corrected on the spot)
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.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: scoop with no handle used to dispense milk shake toppings, containers with no handle used to dispense bulk food items (corrected)
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.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor (tub of fries and meat stored on floor of walk in refri.) corrected
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.
- Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name (window cleaner) corrected
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
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01/21/2015 | Routine | |
This visit was made to conduct a follow-up. Facility has emailed a completed menu with all burgers disclosed and the consumer advisory added. An updated parasite destruction letter was also provided.
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the high temp. dish machine
Correction: Thermolables or a high temp. registering thermometer shall be provided for high temp. dish machine
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09/29/2014 | Follow-up | |
- 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: an employee did not know where to find employee health information and did not know reportable symptoms. Employee health poster was reviewed with her.
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 (cook did not use paper towel to turn off faucet after washing hands)
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.
- Jewelry Prohibition (corrected on site)
Observation: Employees observed wearing jewelry on their arms and hands while preparing food (wearing watch)
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.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Improper use of wet wiping cloths for the following activity: wet, soiled cloths kept on cutting boards
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: 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: grilled onions, grilled mushrooms (removed from heat at 12 pm, must be used or discarded by 4 pm today)
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) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: sliced tomatoes, cole slaw (located in flip top part of prep unit in front of grill
Correction: lid was not on unit. Lid was replaced during inspection)
- Consumer Advisory Required for Raw or Undercooked Animal Food (repeated violation)
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: tuna and burgers (all burgers served offered less than well done must be disclosed and consumer advisory must be added on menu)
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.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the high temp. dish machine
Correction: Thermolables or a high temp. registering thermometer shall be provided for high temp. dish machine
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the front counter is being used for purposes other than hand washing (whisk was placed in sink)
Correction: A hand washing sink may not be used for purposes other than hand washing.
- Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: The concentration of the chlorine solution was measured in excess of 100 ppm (both sani buckets at front counter/ cook line)
Correction: Maintain the concentration of the chlorine at 50-100 ppm.
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09/17/2014 | Routine | |
- Cooling Methods (corrected on site) (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: hot foods are being placed in prep unit, burgers are being tighly covered in plastic while cooling
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
- Consumer Advisory Required for Raw or Undercooked Animal Food (repeated violation)
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: provide consumer advisory and disclose tuna on new menu.
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.
- Physical Facilities Good Repair
Observation: Observed that the pipe under prep sink is not maintained in good repair (pipe leaking)
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/27/2014 | Routine | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw eggs over ready to eat foods
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: ice cream and milk shake scoop being stored in still cold water
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.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor (tub of potatoes stored on walk in 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.
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer (formed burger patties tighly covered in plastic after prep to cool)
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food.
- 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: cut lettuce, sliced tomatoes (prepped 10 am)
Correction: discarded
- Consumer Advisory Required for Raw or Undercooked Animal Food (repeated violation)
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: tuna
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.
- 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 (2 door low boy/sandwich prep unit)
Correction: do not use for storage of potentially hazardous foods until repaired
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration (no chlorine in sani buckets)
Correction: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as follows: (1) 25mg/L with a pH below 10 at 120°F, (2) 50mg/L with a pH below 10 at 100°F or pH below 8.0 at 75°F, or (3) 100mg/L with a pH below 10 at 55°F.
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01/28/2014 | Routine | |
This visit was made to conduct a routine inspection. The following items need correction:
- Potentially Hazardous Foods (PHFs) shall be properly cooled from 70F to 41F within 4 hours to prevent the growth of harmful bacteria. Cool PHFs using the following methods:
a. placing foods in shallow pans
b. separating the food into smaller thinner portions
c. using rapid cooling equipment such as a walk-in cooler
d. keep food uncovered until properly cooled to 41F
e. using containers that facilitate heat transfer
- Provide consumer advisory for beef burgers and tuna burger
-- All violations must be corrected within 10 days
** Repeat violations shall be subject to civil penalty
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: ice cream and milk shake scoop/spoon stored in still cold water
Correction: dispenser for milk shake toppings do not have a handle.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 70°F to 41°F within 4 hours: sliced tomatoes not pre chilled before putting on prep line, cole slaw cooled in large tubs with lid.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
- 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: all burgers, tuna
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.
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10/16/2013 | Routine | |
This is a pre-opening inspection. The following needs corrections:
1. Provide 50 foot candles light under the hood.
2. Provide 20 foot candle lights over the handsink
3. Severely damaged gaskets on the left 2 door unit.
4. Two door and 4 door units are not holding 41F or below.
5. Missing hand wash signage at the hand sink. Corrected.
*Recommended the issuance of the Alexandria Health Department permit.
No violation noted during this evaluation. | 06/11/2013 | Pre-Opening | |
- Critical: Cold Holding (corrected on site)
Observation: Burgers @ 46F, chicken breasts @ 47F, hot dogs @ 47F, turkey patties @ 48F. (discarded)
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41ºF or below to inhibit the growth of harmful bacteria.
- 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. 2 door and 4 door units are not holding food at 41F or below.
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 gaskets of the following unit(s) are (missing, damaged): severly damaged gaskets on the left 2 door unit.
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.
- Lighting Intensity / Consumer Self-Service, Reach-Ins, Other / 20 foot candles
Observation: Observed that inadequate lighting was provided in the consumer self-service areas, reach-in refrigerators, handwashing areas, warewashing areas, equipment and storage areas, and/or toilet rooms.
Correction: Increase the lighting to provide a minimum of 20 foot candles in these areas.
- Food Prep Area
Observation: Inadequate light was noted under the hood system.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
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06/11/2013 | Routine | |
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