This visit was made to conduct a risk based assessment. The following issues require attention:
1. Time/temperature control for safety foods (TCS foods) must be held cold or hot. Maintain cold TCS foods at 41°F or below and hot TCS foods at 135°F or above. Discussed using Time as a Public Health Control Procedure for the beans and cheese and pupusa filling. Documents and procedures were reviewed with Person in Charge and food workers. Please discuss and decide if you would like to use Time or if you prefer to keep these food items cold at 41°F or below.
2. When reheating foods, they must be re-heated to 165°F or above within 2 hours. The steam tables on the expo line are not designed to reheat foods. They are designed to keep hot foods hot. Please use an alternative method, such as the microwave or stove top, to reheat foods to at least 165°F before placing on the steam tables
3. Ensure that the 3 compartment sink is properly set up and that all food contact equipment is washed, rinsed and sanitized and then allowed to air dry.
4. Implement an Employee Health Policy that requires all employees to know the big 6 foodborne illnesses and all reportable symptoms and Certified Food Protection Managers to know when to restrict or exclude sick employees. Employee Health material was provided to facility. The expectation is for all food employees to know the Big 6 illnesses and the reportable symptoms. Please review with all staff.
*Repeat Observations are Subject to Civil Penalty
- Duties / Monitor Cooling Procedures of PHF(TCS) (corrected on site)
Observation: Observed multiple food items that were left to cool on the counter in the back and were intended to refill food on the hot line when needed. Also observed that Person in Charge and food workers were not aware of proper temperatures to hot hold Time/temperature Control for Safety Foods (TCS foods) at.
Correction: Person in charge shall ensure, through daily oversight of the employees' routine monitoring of food temperatures, that employees are using proper cooling methods. Discussed proper cooling and hot holding temperatures for TCS foods.
- 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: Person in Charge and food workers were not aware of the big 6 foodborne illnesses that are reportable.
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, Salmonella, E. coli, or Shigella)
- Critical: Reheating for Hot Holding Rapidly Within 2 Hours (corrected on site)
Observation: Observed that potatoes and macarroni salad were being reheated on the steam table and at 105 °F and 95°F.
Correction: Reheating food for hot holding shall be done rapidly, within 2 hours to prevent growth of pathogens. Instructed food employees to reheat the foods in microwave or on stove top. Foods must be reheated to 165°F within 2 hours before placing on the steam table. The steam table is designed to keep foods hot but not to reheated foods.
- 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: Pork in the walk in refrigerator was observed at 55-60°F and had been cooked early in the morning or last night. Food worker could not remember.
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. Pork was discarded by food worker.
- 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: roasted chickens were observed between 122-182°F in the hot box. Fried rice, cooked beef, chicken stocks and potatoes were observed sitting on back prep counter waiting to be reheated as needed for service on hot line.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above. Temperature was increased on the chicken. Chicken that has been cooked over two hours will be taken out by employees and made into chicken salad for next day as per Person in Charge. All other items sitting on back counter (fried rice, chicken stocks) were discarded by Person in Charge.
- 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:pupusa stuffing mix and cheese and beans were observed over 41°F under the cold food expo line.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Food items were discarded by Person in Charge.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (repeated violation)
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: Observed salsas and other sauces in Walk in Refrigerator that are not date labeled.
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 "February 1"they shall be date marked with a "use by" date not exceeding "February 8". Person in Charge to start date marking food prepared on site and kept for longer than 24 hours.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: Observed food employee washing dishes and pots without sanitizing them. The 3 compartment sink was also not set up and no sanitizer was being used.
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. Instructed food workers on proper method to wash, rinse and sanitize and 3 compartment sink was set up correctly.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed a strainer in the handwashing sink in the back.
Correction: A handwashing sink may not be used for purposes other than hand washing. Item removed from the sink.
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02/03/2016 | Risk Factor | |
Discussed proper hand washing, date marking, cold holding and pest control with the person-in charge and employee.
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
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.
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.
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Foods in prep unit not covered.
Correction: Foods shall remain covered at all times.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site) (repeated violation)
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: tomato sauce in 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 @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood contact surface of the cookline equipment had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: The handwashing station next to the cook-line is being used for purposes other than washing hands. Trays place in the hand sink.
Correction: A handwashing sink may not be used for purposes other than hand washing.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist. Observed mice droppings behind the water heater.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: Sanitizer being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 sanitizing solutions. Chlorine sanitizer at 3-compartment sink at 200ppm.
Correction: Utilize only @sanitizing agent@ that meet the requirements of 21 CFR 178.1010 sanitizing solutions when applying to food contact surfaces.
Diluted to 100 ppm.
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06/25/2015 | Routine | |
This visit was made to conduct a risk factor assessment. The following items require correction:
1. Expectation is for food employees to know reportable symptoms and Big 5. Discussed employee health policy with owner/manager.
2. Bare hand contact with ready-to-eat foods is not permitted. Food employees must use a barrier (deli paper, utensils, or gloves) when handling ready-to-eat foods.
3. Hand sinks must be accessible at all times and supplied with warm water, soap, and paper towels.
4. Please do not cool down foods at room temperature. Cooling Time/Temperature Control for Safety (TCS) foods must be cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or less within a total of 6 hours. Cooling foods at room temperature will not meet the 2 hour and 6 hour parameters. Rapidly cool TCS foods down by placing in shallow pans, uncovered, in your walk-in refrigerator. Cooling Foods handout provided in English and Spanish.
-Repeat observations are subject to civil penalties.
- 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: certified Food Protection Manager did not know reportable symptoms.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, Nontyphoidal Salmonella, E. coli, or Shigella)
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employees were observed handling the following ready-to-eat foods using their bare hands: tortillas.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. Discussed with manager the need to prevent bare hand contact with ready-to-eat foods and food employees washed their hands and put on gloves.
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following time/temperature control for safety (TCS) were not cooled from 135°F to 70°F within a 2 hours: potato salad was cooling on the counter at 78°F and macaroni salad was cooling on the counter at 83°F. As per employee, food stays on the counter during cooling process and then moved to the walk-in refrigerator. Food had been on the counter for 1.5 hours.
Correction: TCS foods shall be cooled from 135°F to 70°F within 2 hours and from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded. Cooling TCS foods at room temperature will not meet the 2 and 6 hour cooling parameters. Rapidly cool TCS foods in shallow pans, uncovered, in your walk-in refrigerator. Corrected by moving both items to the walk-in freezer and rapidly cooled them to 70°F within 20 minutes. Continued to then move both products into the walk-in refrigerator to further cool to 41°F or less in the next 4 hours. Please use a thermometer to verify TCS foods are properly cooled.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The back kitchen hand sink is blocked (garbage can stored in front of sink), preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Corrected by moving the garbage can.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the kitchen hand sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Corrected by providing paper towels.
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03/27/2015 | Risk Factor | |
This visit was made to conduct a follow up inspection from 11/12/14 for lack of a FPM/CFM.
Note- Your card expires tomorrow. Please go and get a new FPM/CFM card.
- 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.
- Lighting Intensity/ Food Prep Area / 50 foot candles (repeated violation)
Observation: Observed that inadequate lighting was provided in the food preparation areas. (Multiple lights burnt out under hood system).
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
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11/18/2014 | Follow-up | |
This visit was made to conduct a routine inspection. Please note the following items:
1) There was no Food Protection Manager (formerly called a CFM) on the premises at the time of the inspection. This is a violation of Section 11-2-24 of the Food Safety Code of the City of Alexandria. This same issued was observed during the inspection conducted on August 14, 2014, and a $100 civil penalty was issued on August 15, 2014. A $250 civil penalty ticket (F-15-03974) has been issued for this repeat violation. Additional repeat violations within a twelve month period incur increased penalties.
2) Remind staff that raw food items shall not be stored above ready-to-eat food items.
3) Ensure staff are aware of the proper ways to cool foods. Some items were properly cooled, however the soup was placed in a deep container and did not reach proper temperatures.
A follow-up inspection will be done on Friday (November 14) to ensure a Food Protection Manager is present.
- Critical: Certified Food Manager: Presence Required
Observation: No Certified Food Manager/Food Protection Manager on site during inspection.
Correction: There must be someone present with their Northern Virginia Food Managers Card at all times of operation. (Civil Penalty issued).
- 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 beef and fish stored over vegetables (yuca) in walk-in cooler.
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.
- 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: in walk in cooler (cut produce and cooled foods)
Correction: Foods shall remain covered at all times.
- Wiping Cloths / Use Limitation /Dry (corrected on site)
Observation: Wiping cloths improperly used for the following activity: wiping cloths under the cutting boards.
Correction: Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use.
- 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: mondongo soup/54F from previous night.
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. (Item was discarded).
- Cooling Methods (corrected on site)
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: mondongo soup was placed in a deep dish and not stirred during the cooling process.
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. (Item was discarded).
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station beside the 3-compartment sink is being used for purposes other than washing hands. Strainer and food debris observed in sink.
Correction: A handwashing 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.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed that inadequate lighting was provided in the food preparation areas. (Multiple lights burnt out under hood system).
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
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11/12/2014 | Routine | |
This visit was made to conduct a follow-up inspection. Staff is doing a better job with hand washing and sanitizing dishes/utensils.
No violation noted during this evaluation. | 09/22/2014 | Follow-up | |
This visit was made to conduct a follow-up inspection. Some of the items from the previous inspection were corrected. However staff still do not know the Employee Health Policy (symptoms and illnesses to report), staff are not washing their hands when they should be, cooling of foods is not being done properly and employees were observed not sanitizing properly. All of the items were discussed with manager on duty at length. Another follow-up will be done to address the above items.
- Critical: Employee Health Policy Requirements (repeated violation)
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: employees are not aware of reportable symptoms.
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: 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 coming in from dining room and 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.
- 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. (items covered tightly and placed directly in coolers).
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: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
Observation: Chemical sanitizer immersion time was not adequate for chlorine sanitizing solution. (employees observed dipping utensils/equipment in sanitizer and removing it immediately).
Correction: Chemical sanitization (manual or mechanical operations) including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods using a solution by providing: 1) an exposure time of at least 10 seconds for a chlorine solution, 2) an exposure time of at least 7 seconds for a chlorine solution of 50mg/L that has a pH of 10 or less and a water temperature of 100°F or a pH of 8 or less and a water temperature of 75°F, 3) an exposure time of at least 30 seconds for other chemical sanitizing solutions, or 4) an exposure time used in relationship with a combination of temperature, concentration, and pH that when evaluated for efficacy yields sanitization. (Corrected on site).
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09/16/2014 | Follow-up | |
This visit was made to conduct a staff training. Training was provided in English and Spanish.
No violation noted during this evaluation. | 08/15/2014 | Training | |
Follow up visit to check that the walk-in cooler was operating at the correct temperature. Temperature taken of food products held over night, and all were noted to be 36-37
°F. Walk-in can be returned to normal use.
No violation noted during this evaluation. | 08/14/2014 | Other | |
This visit was made to drop off food safety guidance information and to go over violations from yesterday's inspection. There was no Food Protection manager(FPM) present. A civil penalty will be issued tomorrow when I come to conduct staff training.
- Critical: Certified Food Manager: Presence Required (corrected on site) (repeated violation)
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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08/14/2014 | Other | |
This visit was made to conduct a routine inspection. The following items require attention:
1, There was no FPM present when I arrived. A food protection manager MUST be present at all times the facility is in operation.
2. Training shall be provided to employees on employee health. I will bring information and when we come to conduct the training we will go over the information again.
3. All equipment and utensils must be cleaned in a 3 step process- wash/rinse/sanitize. The 3 comp sink shall be used for each step.
4. Foods shall be cooled properly. Information provided to assist operator and employees.
5. Provide more shelving in the walk-in to assist with proper food storage. Information provided to assist operator and employees.
Repeat violation shall be subject to civil penalty.
- Critical: Certified Food Manager: Presence Required (corrected on site)
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.
- 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: employees are not aware of reportable symptoms.
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. One employee didn't use soap, just rinsed hands and dried them on apron, other employees didn't wash long enough and didn't use paper towel to turn off faucet.
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.
- 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. One employee was observed scratching their head (with gloves on) and didn't change gloves or wash hands afterward, other employees handled raw chicken and then went to handle cooked food without changing gloves/washing hands.
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 / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or in a mop sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- Jewelry Prohibition (corrected on site)
Observation: Employees observed wearing jewelry on their arms and hands while preparing food.
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.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating, smoking, or drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection.(employee was seen eating at the cook line/food service line two times)
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated.
- 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 beef stored on top of tomatoes, raw shell eggs stored on top of sauce.
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.
- 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: food in walk-in cooler getting wet from condensate, containers of chicken piled on top of each other.
Correction: Foods shall remain covered at all times.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Improper use of wet wiping cloths for the following activity: wet/soiled wiping cloths stored on tables/counters.
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.
- Thawing / Approved Methods (corrected on site)
Observation: Observed improper methods used to thaw food. chicken observed thawing at room temperature.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling would not have been adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: some foods were just sittiing out at room temperature, some foods were in tightly covered containers not arranged properly to facilitate 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.
- 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: raw chicken, raw beef, cooked chicken, cooked beef, milk, half & half, sauce (all in walk-in cooler and all were discarded)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less (corrected on site)
Observation: Observed an ambient temperature above 45°F in the refrigeration unit holding raw shells eggs (new eggs moved to another refrigeration unit)
Correction: Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45°F or less.
- 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: flan.
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@.
- Food Labels / Labeled According to Law
Observation: Food packaged in the establishment is not labeled in accordance with Law. Flan
Correction: Food packaged in a food establishment shall be labeled as specified in Law including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers.
- Critical: Food-Contact Surface in Contact with PHF(TCS) Cleaned Every 4 Hours (corrected on site)
Observation: The cleaning schedule forcutting board where chicken is cut is not approved based on the consideration of characteristics of the equipment and its use, the type of food involved, the amount of food residue accumulation, or the temperature at which food is maintained during the operation.
Correction: If used with potentially hazardous foods (time/temperature control for safety food), equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours.
- 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: pans utensils (all equipment and utensils). employees did not know how to set up 3 comp 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 / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the front and rear are blocked, preventing access by employees for easy handwashing. Trash can in front of rear handsink and cashier in front of front handsink.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
- 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. bottle of tilex that isn't tilex not labeled with contents.
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.
- Critical: Separation of Toxics by Spacing or Partitioning (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. can of paint stored on shelf with food.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.
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08/13/2014 | Routine | |
This is a follow-up pre-opening inspection. The following need correction:
1. Provide a metal container for charcoal ashes.
*All other corrections were made.
*Recommended the issuance of the Alexandria Health Department permit.
*OK for CO
NOTE:
Half of the dry storage area is now the office.
No violation noted during this evaluation. | 06/20/2014 | Pre-Opening | |
This is a pre-opening inspection. The following needs corrections:
1.The back door middle bottom has a gap.
2. The under pipe of the prep sink needs to be adjusted to the center of the floor drain.
3. The rest rooms ceilings needs smooth and cleanable surface.
4. Menu submitted has several corrections.
5. Dry storage on the plan is now an office
6. Take the hand sprayer from the 3 compartment sink.
NOTE:
The owner will control ordering of supplies so not to crowd/ overload the kitchen.
Follw-up at 1:00pm 6/20/14.
No violation noted during this evaluation. | 06/19/2014 | Pre-Opening | |
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