Gave Big 6 and allergen posters.
Left sanitizer test strips w/ facility so they can purchase correct test strips (for chlorine).
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: Sanitizing solution concentration (chlorine) too high.
Correction: Chlorine sanitizing solution concentration shall be maintained between 50-100 ppm.
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11/23/2015 | Routine | |
This visit was made to conduct a routine food safety evaluation. The following observations require attention:
1. The office has not been approved for the storage of food and single service items. If you would like to upgrade your office to a dry storage room the floors, walls, and ceilings shall be constructed of smooth, durable, and easily cleanable materials. Personal belongings (couch, fish and fish tank, clothes, shoes, blankets, etc.) must be removed.
2. Bulk condiments (ranch, blue cheese, and red pepper sauce) which state Must Be Refrigerated may not be stored at room temperature. As per manager, food distributor delivered gallon containers of condiments within the last hour and they are not their normal product which are shelf stable. Product a moved to upright refrigerator and manager will train employees to inspect products upon delivery.
--Repeat observations are subject to civil penalties.
- Food Storage / Prohibited Areas / Other Sources
Observation: Observed a Kelvinator freezer, boxes of bread, and 5-gallon containers of oil stored in the office. Additionally, there is a fish tank with fish, a couch, clothes, shoes, and other personal items stored in this room.
Correction: Food may not be stored in areas which pose a risk of cross contamination. If food establishment wishes to convert the office space to a dry storage room, all personal belongings must be removed.
- 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: 4 gallons of ranch, 2 gallons of blue chees and 3 gallons of roasted red pepper sauce were stored on the dry storage shelves between 46-49°F. As per manager, product is not what they ordered which is shelf stable. Delivery was within the last hour.
Correction: Time/Temperature Control for Safety (TCS) foods shall be held cold at a temperature of 41°F or below. Corrected by moving the condiments to the upright refrigerator. Discussed importance of inspecting product upon delivery.
- Equipment / Non-food Contact / Visibly Clean
Observation: The pizza prep refrigerator has standing water on the interior bottom shelf and the Beverage Air and True 2-door prep refrigerators are not clean.
Correction: Clean and maintain equipment on a regularly scheduled basis.
- Plumbing / Maintained in Good Repair
Observation: Coca-cola machine is dripping water onto a shirt and bucket.
Correction: Plumbing fixtures shall be maintained, repair leak in soda fountain machine.
- Floor , Wall & Ceiling / Design
Observation: Observed dry storage (bread, single-service items, Kelvinator chest freezer, oil) in the office which has not been approved for the storage of food and food contact surfaces. Ceiling tiles are not approved.
Correction: Discontinue the storage of food or food contact surfaces in the office. If you wish to convert your office to a dry storage room, the floors, walls, and ceilings shall be constructed of smooth, durable, and easily cleanable surfaces.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulbs through out the kitchen and office are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the following physical facilities in need of cleaning:
-walls in kitchen have dust accumulation
-floors under equipment.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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05/07/2015 | Routine | |
This visit was made to conduct a risk assessment. Please note the following items:
1) Review proper hand washing with all employees, paying special attention to informing them when they should wash their hands.
2) Hand washing sinks shall only be used for hand washing.
Alexandria Food Safety Information Pack given and discussed.
- 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 going to the constomer self-serve area and then coming back into the kitchen and putting on clean 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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the cook line is being used for purposes other than washing hands. (Employee observed filling up a pitcher with water in hand sink).
Correction: A handwashing sink may not be used for purposes other than hand washing.
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09/22/2014 | Risk Factor | |
This visit was made to conduct a follow-up evaluation in conjunction to the follow-up evaluation conducted on May 15, 2014. Ambient temperature for the walk-in cooler is 49 degrees F and there are no Time/Temperature for Safety Foods (TCS) currently stored in the walk-in. TCS foods shall not be cold held in the walk-in cooler under properly cold holding at 41 degrees F or less. Operator/owner is unsure on repairs and cost effectiveness. Discussed the option of discontinuing the use of the walk-in cooler and adding additional mechanical refrigeration.
Any new equipment shall be commercial grade and pre-approved by Alexandria Health Department. Call (703) 746-4972 with questions.
No violation noted during this evaluation. | 05/16/2014 | Follow-up | |
This visit was made to conduct a risk factor assessment. The following items require attention:
1. At the time of the evaluation the Beverage Air prep refrigerator, the walk-in cooler, and the McCall prep refrigerator were not properly cold holding Time/Temperature Control for Safety Foods (TCS) at 41
°F
or less. Operator voluntarily closed food establishment due to a lack of adequate mechanical refrigeration. This food establishment shall remain closed until an Environmental Health Specialist from Alexandria Health Department can verify mechanical refrigerators are properly cold holding TCS at 41
°F
or less and re-open food establishment.
2. This food facility did not have a metal stem thermometer at the time of the evaluation. Food temperature measuring devices (example - metal stem thermometer or digital thermometer) shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. Alexandria Health Department provided food establishment with a metal-stem thermometer. Verified calibration during the evaluation by placing thermometer in ice water and adjusting until properly reading 32
°F
.
3. Currently there is no cold water at the cook-line hand sink. Plumbing shall be repaired and maintained to provide adequate hand washing facilities.
--Repeat violations are subject to civil penalties.
- 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 hamburger patties stored next to cheese and above potato fries in the Beverage Air prep refrigerator adjacent to the flat top grill.
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. Corrected by moving the raw beef patties to the bottom shelf away from ready-to-eat foods.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food items were measured at improper temperatures: 1. tuna salad was 47°F in the top insert, deli turkey was 45°F, deli ham was 45°F, and tuna salad was 46°F in the bottom portion of the Beverage Air prep refrigerator at the cook-line (ambient air temperature was 45°F)
Correction: 2. two cases of deli ham were between 50-52°F and a bag of commercially prepared diced cooked chicken was 50°F in the walk-in cooler (ambient air temperature was 54°F)
- 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: tuna salad in the walk-in cooler.
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 May 1, 2014 they shall be date marked with a "use by" date not exceeding May 7, 2014. Corrected by discussing with the Certified Food Manager how to properly date mark ready-to-eat foods prepared on-site/in the food facility.
- Date Marking of RTE, PHF(TCS) if Commercially Processed after Opening Package (corrected on site)
Observation: The following ready-to-eat, potentially hazardous foods are not used within 24 hours after opening the commercial package and they are not properly dated for disposition within 7 days: opened packages of deli ham, turkey, and commercially prepared cooked chicken in the walk-in cooler.
Correction: Ready-to-eat, potentially hazardous food that is commercially processed and held for more than 24 hours after it is opened must be clearly marked to indicate the date or day by which the food must be consumed on the premises, sold, or discarded. The day that the package is opened counts as Day 1. Food shall be held at 41°F or less for no more than 7 days. Upon request, employees must be able to clearly explain the date marking system to the Health Department. Corrected by discussing with the Certified Food Manager how to properly date mark commercially prepared food items after opening.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: Chlorine sanitizer in the sanitizer bucket was <50ppm as per chlorine test strip.
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. Corrected by making new chlorine sanitizer.
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05/15/2014 | Risk Factor | |
This visit was made to conduct a follow-up evaluation to the risk factor assessment conducted earlier today, May 15, 2014. At the time of the risk factor assessment, this food facility did not have adequate mechanical refrigeration. The Beverage Air prep refrigerator, the walk-in cooler, and the McCall prep refrigerator were not properly cold holding Time/Temperature Control for Safety foods (TCS) at 41
°F
or less. The owner of this food establishment went out and purchased two new commercial grade mechanical refrigerators to replace the existing Beverage Air prep refrigerator and the McCall prep refrigerator. Owner indicated she would rather purchase new commercial grade equipment then pay for repairs on existing equipment. Make and model for the mechanical refrigerators: True TSSU-48-12 and True T-23.
The walk-in cooler is not properly cold holding TCS foods and shall not be used to cold hold TCS foods until properly cold holding at 41
°F
or less. Currently they are storing whole tomatoes, commercially prepared condiments, and onions in the walk-in cooler.
This food establishment has adequate mechanical refrigeration and may re-open.
No violation noted during this evaluation. | 05/15/2014 | Follow-up | |
This visit was made to conduct a risk assessment. Please note the following items:
1) Ensure that foods being hot held are being maintained at 135F or above.
- 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: meatballs/125F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above. (item reheated)
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01/06/2014 | Risk Factor | |
This visit was made to conduct a routine inspection. The following items need correction:
- Discontinue use of walk in refrigerator for storage of potentially hazardous foods until it is repaired. Fax invoice of repair to main office at (703) 746- 4919
- Implement an Employee Health Policy that requires all employees to know the BIG 5 foodborne illnesses and all reportable symptoms and Certified Food Managers to know when to restrict or exclude sick employees
- 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: CFM did not know BIG 5 illnesses or reportable symptoms. Employee Health material provided and discussed.
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)
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a 3 compartment sink (corrected)
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- 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 burger patties stored over RTE foods in deep freezer (not in original packaging)
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.
- 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: meatballs (prepared yesterday)
Correction: discarded
- Cooling Methods
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: cut lettuce, sliced tomatoes
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.
- 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: crumbled sausage, chicken breast
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- 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: burgers, steak
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 (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 (lower temperature of walk in refrigerator to adjust for periods of heavy use
Correction: move potentially hazardous foods to other refrigerators).
- Kitchenware and Tableware - Preventing Contamination (corrected on site)
Observation: Unwrapped single-service items were provided at the consumer self-service counter (knives and forks stored handle down
Correction: corrected)
- Critical: Restricted Use Pesticides, 40 CFR Criteria (corrected on site)
Observation: Restricted use pesticides do not meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides (pest control spray cans being stored on premises for use).
Correction: Restricted use pesticides that do not meet the requirements of 40 CFR 152 may be toxic, which may result in the contamination of food. These pesticides shall not be used.
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09/03/2013 | Routine | |
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Employee's open beverage cups were improperly stored on the storage shelf with clean equipment. The cups were discarded 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: 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: tuna, sliced cheese, chicken wings, and sliced tomatoes. The tuna salad was discarded, and the other PHFs were relocated to a colder refrigerator.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Ventilation Hood Systems / Adequacy
Observation: Grease is noted to be accumulating on the walls/ceiling at the (unit). This appears to be due to insufficient ventilation of the hood system. Relocate the bread toaster under the exhaust hood.
Correction: Ventilation hood systems and devices shall operate properly and be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings.
- 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: the walk-in refrigerator. Repair the walk-in refrigerator immediately.
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 Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the cooking area is being used for purposes other than washing hands. Soiled spatulas were improperly placed in the hand sink. After instruction the employee wash, rinsed and sanitized during the inspection.
Correction: A handwashing sink may not be used for purposes other than hand washing.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. The paper were 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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04/23/2013 | Routine | |
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