This visit was made to conduct a risk factor assessment. Please note the following items:
1) Remind employees to cover items in prep refrigerators when they are not actively using the containers.
2) Good holding temperatures observed.
- 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 1 door prep unit on the cook line.
Correction: Foods shall remain covered at all times.
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09/15/2015 | Risk Factor | |
This visit was made to conduct a routine inspection. Please note the following items:
1) Ensure all employees know that hand sinks shall only be used for hand washing.
2) Store all foods at least 6 inches off the floor.
3) When cooling foods (especially the pasta) make sure that you cool the food all the way to 41F before portioning it off into smaller bags and placing it prep coolers.
4) Some cutting boards are heavily scratched/scored and no longer able to be washed, rinsed and sanitized adequately. Resurface or replace those cutting boards.
5) Some shelving units inside the walk-in cooler are no longer easily cleanable. Resurface or replace those shelving units.
Good food safety knowledge shown by FPM and some kitchen staff. Thank you for taking the time to walk through the inspection with me.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Improper use of wet wiping cloths for the following activity: wiping cloths kept on cutting boards at cook line.
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.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. (numerous food items stored on floor in walk-in cooler).
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.
- 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. (pasta that was portioned is wrapped in plastic bags and placed in the top portion of a flip top prep unit to finish cooling (66F after 3.5hrs).
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. (Discussed with FPM other ways to cool pasta prior to portioning it and placing it in the flip top prep unit).
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: shelving units in the walk-in cooler (are becoming heavily rusted and no longer easily cleanable).
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. (Resurface/paint shelving units so that they are easily cleanable).
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the cookline are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
- 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. (large bowl stored inside sink).
Correction: A handwashing sink may not be used for purposes other than hand washing. (Staff removed bowl).
- Outer Openings, Protected (Screen Requirements)
Observation: An exterior door is kept open for ventilation, but the opening is not protected against the entry of insects or rodents. (back kitchen door open at start of inspection).
Correction: If an exterior door is kept open for ventilation, the opening shall be protected by a mesh screen (16 mesh to 1 inch) to prevent the entry of insects and rodents.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed that inadequate lighting was provided in the food preparation areas. (light bulb 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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05/18/2015 | Routine | |
This visit was made to conduct a risk assessment. Please note the following items:
1) Ensure foods in the walk-in are covered once they have completed the cooling process, and that they chips kept on the dry storage shelves are also covered to prevent contamination.
2) When portioning pasta, make sure staff understands to limit the amount of time that the pasta is out being portioned into the plastic bags to help prevent any cooling issues.
3) Some of your cutting boards are becoming heavily scratched/scored. This is something that you will need to address very soon by either resurfacing or replacing those that are in disrepair.
4) Drain pipes from your 3-compartment sink and dish machine are sagging into the floor sink negating your air gap. Please work on supporting those pipes to ensure there is a proper air gap.
Good holding temperatures observed.
- 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: beans uncovered on a lower shelf in the walk-in cooler and chips uncovered on the bottom shelf of the dry storage rack.
Correction: Foods shall remain covered at all times. (FPM corrected the issue).
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02/03/2015 | Risk Factor | |
This visit was made to conduct a risk assessment. Please note the following items:
1) Ensure foods are covered in all locations where they are subject to contamination.
2) Ensure hand sinks have hand wash signage that is clearly visible to all staff.
Alexandria Food Safety Information Pack given and discussed with FPM. If you have any questions or need clarification on anything in the binder please contact me.
- 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: uncovered chips on the dry storage rack, and uncovered sauces in the walk-in cooler on the lower shelfs.
Correction: Foods shall remain covered at all times. (PIC corrected by covering items)
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that the sign that notifies food employees to wash their hands is not clearly visible. (Hand wash sign at the hand sink located adjacent to the cook line is faded and is no longer easily readable).
Correction: Replace the signs reminding food employees to wash their hands with signs that are clearly visible. (Provided hand was stickers).
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10/22/2014 | Risk Factor | |
Ice scoop missing at upstairs wait station.
- Critical: No Bare Hand Contact with RTE Foods
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: using cup w/o handle to dispense ice. No ice scoop available.
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.
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07/02/2014 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation.
1. Employees shall not handle ready to eat foods with bare hands. Use gloves or utensil for items that servers must handle like pickles, chips, etc.
2. Raw meat shall be stored separate from ready to eat foods, preferably below ready to eat foods. If stored next to each other, contamination must be prevented by keeping items in covered/sealed containers.
*REPEAT VIOLATIONS ARE SUBJECT TO CIVIL PENALTY*
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: (Server toached pickles with bare hand to put on plates)
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.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: (Uncovered raw beef patties and hushpuppies stored next to each other in prep top unit)
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. (PIC moved hushpuppies to another unit)
- Utensils That are In-Use / Between-Use Storage (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: (Using drinking cup for scooping ice at upstairs server station).
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.
- Critical: Reheat PHF(TCS) to 165°F for Hot Holding (corrected on site)
Observation: The following food item(s) was not reheated for hot holding to a sufficient temperature and/or time: (Through conversation with PIC, it was determined that chili was not reheated to 165 for hot hold. It measured 115 on unit after just being put in the unit)
Correction: Potentially hazardous foods (time/temperature control for safety food) that is cooked, cooled, and reheated for hot holding shall be reheated to a minimum temperature of 165°F for 15 seconds. (PIC reheated chili to 165)
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the upstairs server station is being used as a dump station. (Observed food debris in the sink)
Correction: A hand washing sink may not be used for purposes other than hand washing.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the tile at the 3 comp sink and floor of small dry storage room next to bar is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- 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. (Multi surface cleaner stored on spice rack with food items)
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. (PIC moved chemical bottle)
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03/26/2014 | Routine | |
This visit was made to conduct a routine food safety evaluation. The PIC was very helpful and knowledgeable. The following items require attention:
1) Employees shall wash hands after they are contaminated, when switching tasks, and before putting on new gloves.
2) Separate raw animal foods from ready to eat foods
3) Cover containers of food items with lids or plastic wrap to prevent contamination.
4) When cooling cooked foods and foods from room temperature: stir hot items on ice/with ice paddle to promote even and rapid cooling, and keep containers uncovered in the walk-in cooler, then cover when completely cooled to 41 degrees F or below.
Repeat violations are subject to civil penalty.
- 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. (Observed employee did not wash hands when switching from handling dirty dishes to clean dishes)
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.(PIC instructed employee on proper handwashing procedures and when to wash)
- Critical: Food Protection from Contamination / Separate Raw from RTE
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows:
-raw beef burger patty next to cooked hush puppies in prep top unit across from oven
-raw chicken and shrimp on either side of sliced peppers and onions in prep top across from grill
-raw suasage next to cooked chicken wings in 2 door fridge unit
-raw fish next to cooked ribs in walk-in
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. (PIC moved all raw animal foods below ready to eat foods during inspection).
- 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: (Observed uncovered containers of food items in all refrigeration units)
Correction: Foods shall remain covered at all times. (PIC covered containers with lids or plastic wrap).
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: (bottled of sauces/oils in kitchen not labeled, as well as bulk containers of flour/sugar, etc in storage room).
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled. (PIC labeled all working containers and bulk containers of food products).
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: (conversation with PIC revealed that they use the drinking glasses as ice scoops (for each customer, not one throughout the day) for the upstaors ice bin at the beverage station).
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. (PIC placed a scoop with handle at ice bin.)
- Food Protection From Environmental Sources during Preparation (corrected on site)
Observation: Food is subject to environmental sources of contamination during preparation. (Observed employee preparing BBQ sauce in 3 compartment sink full of soiled pots and pans. PIC reported that the 3 comp sink is for dishwashing, and they have a separate food prep sink that was full at the moment)
Correction: During preparation, unpackaged food shall be protected from environmental sources of contamination. (upon being instructed by the PIC, the employee moved the sauce prep to the food prep counter)
- 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. (Observed container of coleslaw cooling in walk-in with tight fitting lid. There were also items being cooled in ice baths on the counter and with an ice paddle that were not being stirred, but had not gotten down to 135 degrees F yet)
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. (PIC moved lid on coleslaw so that it was half covered, and instructed employee to stir items cooling in ice and with ice paddle).
- Physical Facilities Good Repair
Observation: Observed that the (floor in the storage room behind the bar) is not maintained in good repair. (tiles are missing in left corner leaving exposed concrete)
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/02/2014 | Routine | |
| No violation noted during this evaluation. | 10/21/2013 | Follow-up | |
This visit was made to conduct a routine inspection. Certified Food Manager explained how new slip resistant flooring was installed last week. All equipment was removed, and cleaned and the facility was closed for two days while flooring was installed.
The following items require attention:
1. Storing foods in sinks where hands are washed increases the risk for cross contamination. Instruct all employees on have foods may become contaminated and eliminate the storage of foods in the hand sink.
2. Make sure Time/Temperature control for safety foods (TCS) are kept at 135F or above and not held in the danger zone (41F-135F) for long periods of time.
3. Make sure handsinks are provided with paper towels and soap at all times. Adequate handwashing is one of the single most preventative methods in preventing foodborne illnesses.
Repeat violations are subject to civil penalties.
- Certified Food Manager: Certificate Process
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia CFM card.
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4919.
- 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. Styrofoam cup with a straw at cookline on counter without a lid.
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. Corrected by adding a lid to the beverage.
- Thawing / Approved Methods (corrected on site)
Observation: Observed improper methods used to thaw food. Raw shrimp and fish fillets thawing in food prep sink in containers of stagnant water.
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. Corrected by turning on the water at the faucet to run over raw shrimp and cook placed the fish fillets into the walk-in cooler.
- 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: chicken tenders (121F) on the grill being stored on top of a container of bacon.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above. Corrected by discarding chicken tenders.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed a bag of green beans being stored in the kitchen hand sink.
Correction: A handwashing sink may not be used for purposes other than hand washing. Corrected by removing the green beans from the contaminated bag.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Paper towel dispense in the kitchen is jammed.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Corrected by fixing the paper towel dispenser.
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10/03/2013 | Routine | |
This visit was made to conduct a risk assessment .Please note the following items:
- Potentially hazardous foods must be cooled from 135F to 70F within 2 hours and further cooled to 41F within 4 hours
- Handwashing / Where to Wash
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.
- 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: Gumbo (WIC)
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.
- Critical: Food-Contact Surfaces Cleaned Any Time after Contamination
Observation: Equipment food-contact surfaces/utensils were not observed cleaned before any possible contamination. Potato slicer only being washed and rinsed but not sanitized.
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station in the kitchen is being used for purposes other than washing hands (used to thaw fish).
Correction: A handwashing sink may not be used for purposes other than hand washing.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink (in kitchen and at bar)
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
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06/27/2013 | Risk Factor Assessment | |
| No violation noted during this evaluation. | 03/18/2013 | Risk Factor | |
Handed EHP forms to CFM and had wash signages.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at each handwashing sink. Bar area
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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01/29/2013 | Risk Factor | |
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