Spoke with the owner Rob on the phone. He said he has not been able to obtain the FPM card yet. He stated he called ORS Interactive and will be going in to obtain his card this week. Will extend follow-up 10 more days. Advised him I will be checking back with him next week if I do not receive proof of a renewed FPM card.
- Critical: Certified Food Manager: Presence Required (repeated violation)
Observation: PIC did not have Food Protection Manager card with him.
Correction: A certified food protection manager must be onsite at all times of operation. Manager must obtain Northern Virginia CFM card within 10 days and email a copy to A. Guerreiro (email provided)
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03/29/2016 | Follow-up | |
- Critical: Certified Food Manager: Presence Required
Observation: PIC did not have Food Protection Manager card with him.
Correction: A certified food protection manager must be onsite at all times of operation. Manager must obtain Northern Virginia CFM card within 10 days and email a copy to A. Guerreiro (email provided)
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Uncovered employee beverages being consumed around food
Correction: - Employee beverages may be consumed in kitchen as long as they are covered and consumed through a straw.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: milk steamer for espresso machine (proper sanitizing method discussed with manager)
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: The handwashing station at the coffee station is being used as a dump station (discussed with PIC)
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 each handwashing sink (no paper towels at handsink in warewashing area)
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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03/08/2016 | Risk Factor | |
Properly install the gelato maker.
Repeat violations area subject to fines.
- Food Protection from Contamination / Package, Cover, Wrap (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: gelato in reach-in refrigerator and sugar in the rear preparation.
Correction: Foods shall remain covered at all times.
- Utensils That are In-Use / Between-Use Storage (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: The ice cream dippers were improperly stored in the dipper well with the water turned off. The knives used for cutting the quiche was improperly stored in standing 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.
- Equip/Utensils/Linens/Single-Service/Storage, Location
Observation: Single service cups were found stored on the basement floor.
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.
- Kitchenware and Tableware - Preventing Contamination
Observation: Single service containers were found handled, displayed or dispensed with the food or lip-contact surface facing upward. (front counter)
Correction: Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented.
- Critical: Backflow Prevention, Device / When Required
Observation: Observed the lack of an approved backflow prevention device on the water supply system. (gelato maker) Correct this violation in 24 hours.
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by installing an approved backflow prevention device as specified under 5-202.14.
- Handwashing Sink / Used for Hand Wash Only
Observation: The handwashing station at the coffee preparation area and the front gelato service area are being used to clean equipment and utensils.
Correction: A handwashing sink may not be used for purposes other than hand washing.
- Handwashing Cleanser, Available at Handwashing Facilities (repeated violation)
Observation: Observed that hand soap was not provided at the rear handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
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07/09/2015 | Routine | |
A warning ticket was issued for (2-24-11) lack of FPM on 2/11/15 at 4-4:30pm when I tried to get the inspection report signed. The warning ticket (ticket # 04555) has no civil penalty.
- Utensils That are In-Use / Between-Use Storage (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: a knife and spatula were improperly stored in standing water at the front counter.
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.
- Wiping Cloths/Use Limitation/Wet Towel Storage (repeated violation)
Observation: Improper storage of wet wiping cloths. Wiping cloths are not stored in sanitizer after each use.
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.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: peg board in gelato case is not smooth and easy to clean, and the wooden storage shelves in the rear must be smooth and easy to clean. Paint or seal the wooden shelves in 30 days.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- 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: QUATERNARY AMMONIUM COMPOUND test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
- Refuse Container with Cover/ Women's & Unisex Toilet Room (repeated violation)
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Toilet Rooms, Enclosed / Self-Closing Door (repeated violation)
Observation: The toilet rooms are not provided with a self-closing doors.
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment (repeated violation)
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. Remove unneeded paint, cat food and dog treats.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
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02/12/2015 | Follow-up | |
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (front counter) Open drinking 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 item
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: a knife and spatula were improperly stored in standing water at the front counter.
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.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Improper storage of wet wiping cloths. Wiping cloths are not stored in sanitizer after each use.
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.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less
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: the quiche.
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 @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: peg board in gelato case is not smooth and easy to clean, and the wooden storage shelves in the rear must be smooth and easy to clean. Paint or seal the wooden shelves in 30 days.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: QUATERNARY AMMONIUM COMPOUND 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/Invert, Cover
Observation: Clean food containers were observed stored with the food-contact surface facing upward. (rear prep/ storage area)
Correction: Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Toilet Rooms, Enclosed / Self-Closing Door
Observation: The toilet rooms are not provided with a self-closing doors.
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at the front handwashing sink. Soap was provided during the inspection.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the front or rear 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.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. Remove unneeded paint, cat food and dog treats.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (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. Sanitizer tablets were improperly stored above clean food containers. The sanitizer tablets were removed during the inspection.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
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02/11/2015 | Routine | |
This visit was made to conduct a complaint inspection. Dogs are not allowed in the facility. You may not advertise that dogs are allowed. No dogs were present at time if visit.
Do not keep door (front or back) open. Doors must be kept closed (back door open for delivery).
No violation noted during this evaluation. | 02/04/2015 | Complaint | |
- Not Protected (corrected on site)
Observation: The outer opening of the food establishment is not protected against the entry of insects and rodents. The door was closed during the investigation.
Correction: Protect the food establishment against the entry of insects and rodents by 1) Filling or closing holes and other gaps along floors, walls, and ceilings 2) Closed, tight fitting windows and 3) Solid, self-closing, tight-fitting doors.
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10/14/2014 | Other | |
This visit was made to conduct a training inspection. The following risk-factor/public health intervention violations were observed:
1. Poor personal hygiene/hands as a vehicle of contamination
2. Contaminated equipment
3. Demonstration of knowledge
Dogs are not allowed inside the store
Do not prop door (patio) open
No violation noted during this evaluation. | 10/08/2014 | Training | |
This visit was made to deliver a civil penalty. A civil penalty of $100.00 for a violation of 6-501.115 is being issued due to animals being present in the restaurant.
Civil penalty 04355 was issued in the amount of $100.00.
No violation noted during this evaluation. | 10/08/2014 | Other | |
- Handwashing Sink / Used for Hand Wash Only
Observation: The handwashing station in the coffee prep area is being used to clean equipment and utensils.
Correction: A handwashing sink may not be used for purposes other than hand washing.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at the rear or front (gelato) handwashing sinks.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at the rear handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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07/24/2014 | Complaint | |
The following complaint was received on 5/27/14: My son (4 weeks old) and I were in Killer ESP at 1012 King Street, Alexandria, VA 22314 this morning May 26, 2014 and there were two dogs in the food
establishment, one not on a leash.
6-501.115(A) Prohibits dogs in a food establishment
, Live animals carry disease-causing organisms and can transmit pathogens to people through direct or indirect contamination of food and food-contact surfaces.
t.
Repeat violations are subject to fines.
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: rear freezer. CFM covered food during the inspection.
Correction: Foods shall remain covered at all times.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: ice cream dippers are improperly stored in standing 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 (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Sugar is improperly stored on the kitchen 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: Food on Display Protected From Contamination
Observation: The food on display is not protected from contamination. The food samples are not protected from contamination.
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.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections at the front hand sink and dipper well are in poor repair.
Correction: A plumbing system shall be maintained in good repair.
- Refuse Container with Cover/ Women's & Unisex Toilet Room (repeated violation)
Observation: There is no cover to the feminine napkin refuse container in the ladies room..
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the kitchen 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.
- Toilet Rooms, Enclosed / Self-Closing Door (repeated violation)
Observation: The toilet room is not provided with a self-closing door.
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Outer Openings, Protected (corrected on site)
Observation: An exterior door (back door) is blocked open. This may allow the entry of insects or rodents. The CFM closed the door when requested.
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.
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05/29/2014 | Routine | |
I observed a dog in the restaurant while delivering the citation from
- Prohibiting Animals Except with Service Animals (corrected on site) (repeated violation)
Observation: Observed live animals on the premises of the establishment. A costumer had a do in the restaurant. The costumer and the dog left after being instructed to do so by the manager, Katie.
Correction: Remove live animals from the premises. Live animals carry disease-causing organisms and can transmit pathogens to people through direct or indirect contamination of food and food-contact surfaces.
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01/31/2014 | Other | |
I observed a customer with her pet dog in the dining area during the inspection. I instructed the CFM to ask her to leave. The CFM informed the manager of the issue. The customer eventually left after she recognized it was a problem to have a dog inside the restaurant. I have conducted complaint investigation regarding costumers complaining about dogs in the restaurant on the following dates: September 19, 2013, October 4, 2013, and December 11, 2013. A warning citation ticket # 04346 for violation 6-501.115(A) prohibits live animals from the premises. Future violations would carry a monetary citation.
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: sugar in the rear storage area and ice cream cones at the front counter. The sugar was covered during the inspection.
Correction: Foods shall remain covered at all times.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Frutta base is improperly stored on the floor. The manager relocated the Frutta base during the inspection.
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: 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: spinach pies. Food items were reheated during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the front service counter is being used to clean equipment and utensils. EHS instructed food service workers that the front hand sink can not be used to wash equipment.
Correction: A hand washing sink may not be used for purposes other than hand washing.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Toilet Rooms, Enclosed / Self-Closing Door
Observation: The toilet room is not provided with a self-closing door.
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at the rear handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at the rear handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- 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 all handwashing lavatories used by food employees. EHS provided 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.
- Prohibiting Animals Except with Service Animals (corrected on site)
Observation: Observed live animals on the premises of the establishment. I observed a customer with her pet dog in the dining area during the inspection. Customer left with the dog.
Correction: Remove live animals from the premises. Live animals carry disease-causing organisms and can transmit pathogens to people through direct or indirect contamination of food and food-contact surfaces.
- Toilet Room Doors Kept Closed
Observation: Observed that toilet room doors are being kept open.
Correction: Keep toilet room doors closed to prevent insect and rodent entrance and the associated spread of potential disease.
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01/29/2014 | Routine | |
Customer called and stated that the facility was allowing multiple dogs inside the location on Saturday 12/7/13. I informed the owner manager that dogs are not allowed on the premises without a variance. I cautioned the CFM that this is the third compliant that the Alexandria Health Department has received regarding dogs being on the premises and if violations continue civil fines could assessed.
No violation noted during this evaluation. | 12/16/2013 | Complaint | |
The Alexandria Health Department received the following complaint from a customer: "I was in the coffee shop "Killer ESP" located at 1012 King St. They are a coffee shop that also serves food. They have a dog that stays at the coffee shop. I was surprised to see this and I can't imagine that this is legal in VA. They say that the dog is the "owner" and another couple told me that the dog is there all the time". This is the second complaint regarding dogs in the establishment. Repeat violations are subject to fines. First fine is 50.00 and subsequent violations are 100.00 each time.
- Critical: Certified Food Manager: Presence Required
Observation: There is no Certified Food Manager (CFM) present in the establishment.
Correction: It is unlawful to operate a food establishment unless it is under the immediate control of a CFM. It is highly suggested that you have more than one employee with the food manager's certification. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in enforcement action.
- Critical: Prohibiting Animals (repeated violation)
Observation: Evidenceof a dog was noted in the establishment. I observed a dog bed in the basement. Do not allow dogs in the estiblishment and remove the dog bed in the basement.
Correction: Prohibit all live animals on the premises of the food establishment. Animals carry disease-causing organisms and can transmit pathogens to humans through direct and/or indirect contamination of food and food-contact surfaces.
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10/04/2013 | Complaint | |
Frozen yogurt machine in aisle in rear blocking access to the 3 compartment sink.
- Critical: Employee Health Policy Requirements
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: Manager on duty could not locate the employee health policies. Gave new forms.
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)
- Animal Handling Prohibition
Observation: Evidence of dog inside facility due to dog bed in basement.
Correction: Food employees may not care for or handle service animals or patrol dogs that may be present in the establishment. Food employees may only handle or care for fish in aquariums or molluscan shellfish or crustacea in display tanks if they wash their hands as specified under 2-301.12 and 2-401.14.
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: numerous food products uncovered on the top of the counter. (removed)
Correction: Foods shall remain covered at all times.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: dipper well not turned on for gelato scoops.
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.
- Date Marking of RTE, PHF(TCS) if Commercially Processed after Opening Package
Observation: The date marking on the opened container of the following ready-to-eat, commercially processed food exceeded the manufacturer's use-by date that is based on food safety: meat pies and quiches are not date marked with a 7 day use by date.
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. The disposition date shall not exceed the manufacturer use-by date if the manufacturer use-by date is based on food safety. Upon request, employees must be able to clearly explain the date marking system to the Health Department.
- Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: rinsing wares at handsink for reuse. Employees are not taking soiled wares to the 3 compartment sink for proper wash, rinse and sanitizing prior to reuse.
Correction: Equipment FOOD CONTACT SURFACES and utensils shall be clean to the sight and touch.
- Equip/Utensils/Linens/Single-Service/Storage, Location
Observation: Single service stored under sewer lines in basement.
Correction: Remove single service articles from under sewer lines.
- Equip/Utensils/Linens/Single-Service/Elevation
Observation: Single service articles stored on the basement floor.
Correction: Elevate 6" off the floor.
- Outer Openings, Protected
Observation: An exterior window was observed to be open. This may allow the entry of insects and rodents. Side door proped open at the beginning of the inspection.
Correction: Windows in the establishment must be tight-fitting and remain closed. If windows are left open for ventilation, they must have mesh screens as specified under 6-202.15 to prevent the entry of insects and rodents. .
- Physical Facilities Good Repair
Observation: Using basement for storage of single storage without finished walls and ceilings.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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09/19/2013 | Routine | |
- Food Protection from Contamination / Package, Cover, Wrap
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: pastries were uncovered at the front counter. Pastries were covered during the inspection.
Correction: Foods shall remain covered at all times.
- Critical: Prohibiting Animals
Observation: Evidence of a dog was noted in the establishment. A dog bed was observed in the basement.
Correction: Prohibit all live animals on the premises of the food establishment. Animals carry disease-causing organisms and can transmit pathogens to humans through direct and/or indirect contamination of food and food-contact surfaces. Animals shed
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09/19/2013 | Complaint | |
This visit was conducted to follow up on issues raised during your routine evaluation on 3/7/13.
Requirements of the last inspection discussed. Follow up visit to be conducted in 3-4 weeks to assess on-going compliance.
Ticket number F-13-04307 was issued today for failing to have a Certified Food Manager in site whilst operating - $50 penalty. (11-2.24)
- Critical: Certified Food Manager: Presence Required
Observation: There was no Certified Food Manager (CFM) present at the beginning of the inspection.
Correction: It is unlawful to operate a food establishment unless it is under the immediate control of a CFM. It is highly suggested that you have more than one employee with the food manager's certification. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in enforcement action.
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03/19/2013 | Follow-up | |
This visit was conducted to complete a routine food safety evaluation:
1. You must ensure that food contact surfaces, such as cups and spoons are sanitized after cleaning. It is essential that employees working alone know how to set up and use the three compartment sink.
2. You must ensure that signage is available at all hand washing stations to remind employees of the need to wash their hands.
3. Remove personal medicines from the glass fronted cooler.
I will revisit on Wednesday March 13 to check compliance with these items.
- 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: The CFM on site during the evaluation was not aware of the Big 5 reportable illnesses.
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: Food-Contact Surface Sanitized before Use after Cleaning
Observation: Cups and other utensils were observed washed in warm soapy water at the small sink in the counter area. No sanitizing occurred and the CFM did not know how to set up the 3 compartment sink.
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
- Handwashing Sink / Used for Hand Wash Only
Observation: The handwashing station at the counter area was observed being used to rinse ice cream scoops.
Correction: A hand washing sink may not be used for purposes other than hand washing.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: No soap was available at the hand washing sink in the rear preparation area.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Signage was not on display at any hand washing station.
Correction: Ensure that signs area placed at all hand washing sinks and in the rest-rooms, to remind employees of the need to wash their hands.(Signs left)
- Critical: First Aid Supplies / Location
Observation: Vitamins were observed stored in the glass fronted refrigerator in the rear prep room.
Correction: Store all first aid supplies in a kit or container that is located to preclude the accidental contamination of food, food equipment, and other food contact surfaces.
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03/07/2013 | Routine | |
Restaurant representatives - add corrected or new information about Killer E.S.P, 1012 King St, Alexandria, VA 22314 »