The purpose of this visit was to conduct a routine inspection. Thank you for accompanying me through the inspection.
If you have any questions or concerns, please feel free to contact 703-246-2444.
- Sanitize Solution Used for Wiping Cloths Stored off Floor, Prevent Contamination of Food & Equipment (corrected on site)
Observation: Wet wiping cloth buckets improperly stored.
Correction: MANAGER MOVED BUCKET TO ENSURE IT IS NOT STORED ON THE FLOOR. Wet wiping cloth buckets containing chemical sanitizing solutions shall not be stored on the floor. The wet towel buckets shall also be used in a manner that prevents contamination of food, equipment, utensils, linens, and single service items.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed or prepared in facility is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: two door three door prep cooler -- cooked chicken, tuna
Correction: two door McCall cooler -- ham, cooked chicken, cooked potatoes
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: walls along cookline and prep area, on top of steamers, drains, between wok station.
Correction: MANAGER NOTED THAT THEY WILL CLEAN. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the chlorine solution for wet towels was measured at to be above 200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: MANAGER REMOVED SOLUTION, MANAGER CREATED A NEW SOLUTION AND TESTED IT. Maintain the concentration of chlorine solution between 50-100. Verify concentration using the appropriate test kit.
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02/02/2016 | Routine | |
The purpose of this inspection is to conduct a risk factor inspection.
The following topics were discussed:
1) Proper glove use and hand washing
2) Proper thawing methods
3) Employee health policy
4) Three compartment sink corrected use of order
If you have any questions or concerns, please feel free to contact 703-246-2444. Thank you for your time.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- 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 raw food and switching to ready to eat food.
Correction: ALL food employees shall wash 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 of foodborne illness. DISCUSSED WITH MANAGER WITH PROPER HANDWASHING PROCEDURES AND WHEN TO CHANGE GLOVES.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: sliced tomatoes
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. DISCUSSED WITH MANAGER. GLOVES WERE USED.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: ham, turkey, roast beef, chicken salad, and tuna salad.
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety. DISCUSSED WITH MANAGER.
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09/21/2015 | Risk Factor | |
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient:--OBSERVED TUNA SALAD, CHICKEN SALAD, DICED COOKED CHICKEN INSIDED THE TRUE THREE DOOR PREP COOLER WITHOUT DATE MARKING. OBSERVED SLICED HAM, TURKEY AND ROAST BEEF INSIDE THE MCCALL 2DR UPRIGHT COOLER WITHOUT DATE MARKING.
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient.--ENVIRONMENTAL HEALTH SPECIALIST (EHS) PROVIDED TRAINING ON DATE MARKING. ITEMS WERE DATE MARKED DURING TIME OF INSPECTION.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
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04/08/2015 | Routine | |
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within ten (10) days.Equipment additions/replacement/changes are not allowed without Health Department approval.**
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
WATER HEATER: AO SMITH DRE 52 920, 18KW, 90GPH OF 120F AT 80F RISE
- Cleaning Frequency for Physical Facilities
Observation: Observed that the establishment floors in the kitchen, food preparation area, under the 3 vat sink, have accumulation of dirt, grease and waste and are in need of cleaning.
Correction: Clean all the floors and take neccessary steps to clean at a frequency necessary to ensure the protection and safe preparation of food.
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12/23/2014 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Jj's Deli, 5601f General Washington Dr., Alexandria, VA 22312 »