This visit was made to conduct a routine food safety evaluation. The Person in Charge was very helpful during the visit. The following issues require attention:
1. Time/temperature control for safety foods must be held cold at 41°F or below. Keep the tomato salsa in an ice bath with the level of the ice water at least to the level of the food.
2. No bare hand contact with ready to eat foods is permitted. Have the servers preparing limes for beverages to use either a utensil, gloves or other means to cut and place the fruit on the drinks
3. Ensure that shelled eggs and other raw animal products are stored below or separated from any ready to eat foods to prevent contamination
4. Continue to have the pest management company make regular visits at greater frequency until the situation is under control and conduct a thorough and regular cleaning of the kitchen
*Repeat Observations are Subject to Civil Penalty
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Observed food worker drinking from an open cup on the cookline.
Correction: Employee may drink from a cup with a lid and straw. Employees’ drinks may be kept on the bottom shelf of a worktable while employees are actively working with food. Discussed with Person in Charge and relocated cup.
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold (repeated violation)
Observation: The date on which the last shellstock from the container is sold or served was not recorded on the tag or label.
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. DIscussed with Person in Charge and they will begin to record this date.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site) (repeated violation)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: Observed food employee handling lime with her bare hands to prepare a drink at the bar.
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 food employee and Person in Charge and she will use gloves or other utensil to handle the limes.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Raw shelled eggs stored over vegetables in the Walk in Refrigerator and over cooked foods in the undercounter reach in at prep table.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units below or separated from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. Food employee moved eggs to another location not above ready to eat food.
- 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: cooked chicken was cooling in a container in the Walk in refrigerator covered with plastic wrap.
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. Plastic wrapping was removed to allow chicken to cool better.
- 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: tomato salsa for chips on ice was at 65°F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Add ice and water to be at the level of the food item. Discard the salsa at the end of lunhc service.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: chicken, beef and cut cabbage.
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 "January 1" they shall be date marked with a "use by" date not exceeding "January 8". Person in Charge to add dates to these food items.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The chemical dishwashing machine was not providing any concentration of the chlorine solution used to sanitize.
Correction: After cleaning and rinsing food-contact surfaces and utensils, they shall be effectively sanitized before coming in contact with food and before use. Person in Charge provided a new container of sanitizing solution.
- Critical: Air Gap Design Standard, Not Less than 1' (corrected on site)
Observation: The spray hose at the 3 compartment sink was observed to be in disrepair and was hanging below the flood level rim of the sink.
Correction: An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch. Spray hose was hung up to keep it above the floor level. Please have this hose repaired to provide a long term solution.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulbs in the kitchen above the food prep surfaces and cutting boards 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.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at the handwashing sink at the bar.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. Person in Charge to provide a hand soap dispenser at the bar.
- Controlling Pests / Methods to Use When Pests Are Found
Observation: Observed evidence of rodent activity in the facility. Facility has had a pest management control company visit once and they are scheduled to come again.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence. Please ensure that regular cleaning is done in the entire ktichen and that the pest control company is coming at an increased frequency until the situation is improved. Exterior holes have been filled by the company and traps have been laid. Thank you for taking these actions.
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01/21/2016 | Routine | |
This visit was made to conduct a routine inspection. The following items require correction:
1. There is NO BAREHAND CONTACT allowed with any ready-to-eat food. Person cutting fruit MUST wear gloves.
2. Employee health poster has been provided. Use the poster to implement an employee health policy and to train employees on the symptoms they must report and the Big 6 illnesses.
3. All tags for shellstock MUST be dated when the bag/container is emptied. Keep tags for 90 days.
Repeat violations shall be subject to civil penalty.
- 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: employees did not know the Big 6 illnesses or the 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)
- Jewelry Prohibition
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: Employee drinks (open cups and bottled drinks) stored where they can contaminate food.
Correction: Employees may drink from a cup with a lid and straw. drinks may be stored where they cannot contaminate food, clean equipment/utensils and single-service items (like on a bottom shelf).
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold
Observation: The date on which the last shellstock from the container is sold or served was not recorded on the tag or label.
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
- 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: limes (employee cutting limes at the bar).
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.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the garbage disposal piping are leaking.
Correction: A plumbing system shall be maintained in good repair.
- Wall / Ceiling Covering / Attached & Cleanable
Observation: Materials used to cover the ceiling in the kitchen were missing.
Correction: Wall and ceiling covering materials shall be attached so that they are easily cleanable.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed that inadequate lighting was provided in the food preparation areas.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
- 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.(cleaner stored with and above food items on shelving unit).
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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10/09/2015 | Routine | |
This visit was made to conduct a risk factor assessment. Please note the following items:
1) Do not store raw animal foods above ready-to-eat foods (such as vegetables).
2) When you finish a bag of shellstock, you must date the tag with the last date sold/served and then keep the tags in chronological order for 90 days.
3) Ensure all food items that are offered raw or undercooked are disclosed on your menu. Before you print the new menus, send a copy to me via email and I will verify that you have correctly disclosed all undercooked or raw items.
4) Good holding temperatures observed.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: An employee's open beverage was observed in a location that could contaminate clean equipment. (Open soda can stored on a prep table with cutting board).
Correction: An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold (corrected on site)
Observation: The date on which the last shellstock from the container is sold or served was not recorded on the tag or label.
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. (discussed with kitchen staff and management about how to do this properly and the reasoning behind it).
- Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates of Harvest (corrected on site)
Observation: The tags for the molluscan shellfish are not being retained for 90 days in chronological order.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the dates of harvest using one of the following methods: 1) an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served, 2) preserving source identification by using a record keeping system, and 3) ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer. (Discussed ways to keep tags in order after dating them).
- 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 salmon stored over vegetables 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. (items moved to other locations).
- 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: red sauce in the walk-in cooler.
Correction: Foods shall remain covered at all times.
- 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: red sauce.
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 June 10th they shall be date marked with a "use by" date not exceeding June 17th.
- Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: steaks.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. (Manger indicated that they will be reprinting menus within the next few weeks. In the interim asterisks (*) can be hand drawn. Please email a copy to me prior to printing so that I can verify that everything is properly disclosed).
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. (missing at hand sink closest to chips at start of inspection).
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. (Roll of paper towels provided).
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06/15/2015 | Risk Factor | |
This visit was made to conduct a change of ownership/pre-opening inspection. The following items shall be corrected and sent to me via email within 10 days:
1) Provide a corrected menu properly disclosing items that are offered undercooked/raw (including any steaks or seafood that will be cooked to order or ceviche).
2) Provide parasite destruction letter from your seafood supplier for the fish that you will be offering undercooked/raw.
All other items were corrected. Thank you!
Approved for change of owner. Recommend issuance of Alexandria Health Department (AHD) permit. This report shall serve as you permit to operate until your official permit is received. Any changes to floor plan, equipment, or menus/special processes shall be pre-approved by AHD.
No violation noted during this evaluation. | 04/02/2015 | Pre-Opening | |
This visit was made to conduct a pre-opening inspection. Please note the following items:
1) Seal/caulk along the ceiling/wall where gaps exist to make the surfaces non-absorbent, smooth, durable and easily cleanable. (Ceiling across from dish table).
2) Repair/replace broken tiles where found (corner of dish wall counter).
*3) Provide drain plugs/stoppers for all basins of both 3-compartment sinks.
4) Provide a mop rack.
5) Seal around the condensate pipes where they go from inside the walk-in cooler to the outside.
*6) Ensure that you walk-in cooler is turned on and working upon next inspection.
*7) Provide a commercial hot water heater to meet the hot water demands of the fixtures/equipment in your establishment. With both pre-rinse sprayers remaining you would need a hot water heater that provides a minimum of 230 GPH (as discussed). If you use an electric hot water heater you would need at least a 60kw unit, and if you use a gas fired hot water heater then you would need at least a 199,900 BTU unit.
Once the above items have been corrected, call to schedule a pre-opening inspection. The items with * beside them are the most important. When those items are corrected you will be recommended for issuance of the Health Department permit.
No violation noted during this evaluation. | 03/16/2015 | Pre-Opening | |
This visit was made to conduct a pre-opening inspection. The following items need to be corrected:
!) Provide paper towels, soap, and hand washing signs at all hand washing sinks.
2) Seal wood at pass through window from the kitchen into the bar.
3) Provide grease tray for the right side of the hood system (do not use an old soda can).
4) Seal/caulk along the ceilings/walls and the walls/floor where gaps exist to make the surfaces non-absorbent, smooth, durable and easily cleanable.
5) Provide cover for electrical/receptacle box in floor beside prep cooler.
6) Relocate broiler to another location as discussed (not on top of the flip top prep cooler).
7) Repair lights under hood system. All lights should be in good working condition. Do not use gloves or tape to cover holes where lights are missing.
8) Repair/replace broken tiles where found (on floor in front of prep cooler, on corner of dish wall).
9) Cut drain pipes from the 3-compartment sink so that they are above the flood rim of the drain.
10) Provide drain plugs/stoppers for all basins of both 3-compartment sinks.
11) Seal/caulk dish tables and 3-compartment sink backsplash to the wall.
12) Provide legs/casters for floor mounted equipment.
13) Provide 50 foot candles of light under hood system/cook line and above meat saw.
14) Provide mop rack.
15) Clean and sanitize inside of ice machine.
16) Replace plastic/tape on ice machine to make the surface non-absorbent, smooth, durable and easily cleanable.
17) Provide self-closing devices on both restroom doors.
18) Inside the walk-in cooler you need to reattach wall panels where they have come loose, provide baseboards throughout, reattach drain pipes, seal around pipe where it goes from inside to the outside of the building.
19) Clean, resurface or replace metal racks that are heavily soiled and rusted.
20) Provide a new commercial hot water heater. If you remove one of the pre-rinse sprayer then you will require a 50kw hot water heater. If you keep both of the pre-rinse sprayers you will require a 60kw hot water heater.
Once the above items are corrected, call to schedule another pre-opening inspection. At that time if there are no outstanding issues then you should be approved for permit.
Ensure all refrigeration units and hood system are turned on and working at next inspection.
No violation noted during this evaluation. | 03/10/2015 | Pre-Opening | |
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