This visit was made to conduct a follow-up inspection. Silvia BB Deleon and Sanjay Maurya passed the FPM test and faxed me the certification demonstrating that they passed.
No violation noted during this evaluation. | 10/02/2015 | Follow-up | |
This visit was made to conduct a routine inspection. The following items need long term correction:
Manager must obtain Northern Virginia CFM card within 10 days
- Critical: Certified Food Manager: Presence Required
Observation: The PIC has an expired CFM permit.
Correction: Obtain a Northern Virginia FPM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia FPM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement act
- 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. (preparation area) 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
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09/21/2015 | Routine | |
- Equipment / Good Repair / Components / Gaskets
Observation: The sanitizer dispenser at the 3 compartment sink is damaged and is not dispensing QUATS sanitizer. Repair the sanitizer dispenser.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin. The sanitizer dispenser was in poor repair and the manager has to manual add the sanitizer.
Correction: The sanitize basin of a 3-vat sink shall operate at a chemical concentration of at least 50-100ppm of chlorine, 12.5 - 25ppm of iodine, or 200ppm of quaternary ammonium compound.
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03/23/2015 | Routine | |
| No violation noted during this evaluation. | 09/25/2014 | Risk Factor | |
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating, in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Employee discontinued eating in the food preparation area.
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, drink, or use tobacco in the kitchen areas especially while preparing food for customers.
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03/27/2014 | Risk Factor | |
No violations.
No violation noted during this evaluation. | 09/27/2013 | Risk Factor Assessment | |
This visit was conducted to complete a routine food safety evaluation. The following items were noted:
1. You must not use the hand washing sink to wash utensils.
2. Ensure that knives used in the prep area are washed, rinsed and sanitized at least every 4 hours.
3. It is a requirement of the Alexandria Health Department to have a certified food manager on site during all trading hours.
4. Good hand washing was observed by team members.
- 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 (corrected on site) (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: The manager was unaware of the Big 5 Food borne 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 in Contact with PHF(TCS) Cleaned Every 4 Hours (corrected on site)
Observation: Knives used to prepare sandwiches were not being washed, rinsed and sanitized every four hours.
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. (Washed)
- Critical: Backflow Prevention, Air Gap / When Required
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
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 providing an air gap as specified under 5-202.13.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The hand washing sink was observed being used to wash knives.
Correction: A hand washing sink may not be used for purposes other than hand washing.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The quat sanitizer at the 3 compartment sink was in excess of 500ppm, and therefore does not meet the requirements of 21 CFR 178.1010 sanitizing solutions.
Correction: Utilize only quat sanitizer that meets the requirements of 21 CFR 178.1010 sanitizing solutions when applying to food contact surface - usually between 150 and 400ppm depending on the manufacturer. (Solution diluted)
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03/14/2013 | Routine | |
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