The Person in Charge has now obtained his Northern Virginia Food Protection Manager certificate card. A copy of the card was sent by e-mail to the office.
Thank you for getting this card.
- Food Labels / Labeling / Bulk Food (repeated violation)
Observation: Observed bulk containers in the kitchen that contained sugar, salt and other spices that were not labelled.
Correction: working containers of bulk foods are to be labelled with their common name.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (repeated violation)
Observation: Observed a build up of mold on the inside of the ice machine downstairs adjacent to the walk in refrigerator.
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.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the walls behind the dishwashing machine and the 3 compartment sink are in need of cleaning as well as the handwashing sink downstairs.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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11/13/2015 | Follow-up | |
This visit was made to follow up to the follow up visit conducted on October 29 2015.
At the time of this visit the Person in Charge had not obtained the Northern Virginia Certified Food Protection Manager Card. The Person on Charge does have a valid food safety course certificate. This is a violation of Section 11-2-24 of the Food and Food Handling Code of the City of Alexandria. A food establishment shall be under the control of someone holding a valid Northern Virginia Certified Food Protection Manager card at all operating times. A warning notice (F-16-04495) has been issued for this violation. Repeat violations within a twelve month period incur increased penalties. Please obtain the card within 10 days from ORS Interactive.
Please fax a copy of the card to (703) 746 4919 or scan and e-mail it to eric.spring@vdh.virginia.gov or a follow up visit will be conducted to verify.
*Repeat Observations are Subject to Civil Penalty
- Critical: Certified Food Manager: Presence Required (repeated violation)
Observation: At the time of the visit the Person in Charge had a valid certificate from ServeSafe for a food safety course but did not have a Northern Virginia Certified Food Protection Manager's card.
Correction: Establishment shall be under the control of someone holding a valid Northern Virginia Certified Food Protection Manager card at all operating times. Card is to be obtained from ORS Interactive within 10 business days. A follow up visit will be conducted to verify.
- Food Labels / Labeling / Bulk Food (repeated violation)
Observation: Observed bulk containers in the kitchen that contained sugar, salt and other spices that were not labelled.
Correction: working containers of bulk foods are to be labelled with their common name.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (repeated violation)
Observation: Observed a build up of mold on the inside of the ice machine downstairs adjacent to the walk in refrigerator.
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.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the walls behind the dishwashing machine and the 3 compartment sink are in need of cleaning as well as the handwashing sink downstairs.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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11/12/2015 | Follow-up | |
This visit was made as a follow up to the routine food safety evaluation conducted on October 21, 2015. The following issues have been corrected:
1. The handsink in the men's restroom downstairs for employees has been repaired and is functioning properly
2. Hand towels and hand soap are provided at the handwashing sink in the kitchen.
Thank you for taking these actions.
The following issue requires attention:
- At the time of the inspection the Person in Charge had a valid certificate from ServeSafe for a food safety course but did not have the Northern Virginia Food Protection Manager card. A Food Establishment shall be under the control of someone holding a valid Northern Virginia Certified Food Protection Manager card at all operating times. Card is to be obtained from ORS Interactive within 10 business days. Details on how to obtain the card were provided to the Person in Charge. A follow up visit will be conducted to verify. Please fax or e-mail a copy of the certified food protection manager card to 571 221 7292 or eric.spring@vdh.virginia.gov
*Repeat Observations are Subject to Civil Penalty.
- Critical: Certified Food Manager: Presence Required
Observation: At the time of the visit the Person in Charge had a valid certificate from ServeSafe for a food safety course but did not have a Northern Virginia Certified Food Protection Manager's card.
Correction: Establishment shall be under the control of someone holding a valid Northern Virginia Certified Food Protection Manager card at all operating times. Card is to be obtained from ORS Interactive within 10 business days. A follow up visit will be conducted to verify.
- Food Labels / Labeling / Bulk Food (repeated violation)
Observation: Observed bulk containers in the kitchen that contained sugar, salt and other spices that were not labelled.
Correction: working containers of bulk foods are to be labelled with their common name.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (repeated violation)
Observation: Observed a build up of mold on the inside of the ice machine downstairs adjacent to the walk in refrigerator.
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.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the walls behind the dishwashing machine and the 3 compartment sink are in need of cleaning as well as the handwashing sink downstairs.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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10/29/2015 | Follow-up | |
This visit was made to conduct a routine food safety evaluation. The Person in Charge was very helpful during the visit and eager to make corrections. The following issues require attention:
1. No handsoap or paper towels were provided at the handsink in the kitchen. Please ensure that this handsink and all handsinks are provided with soap and a means to dry hands at all times.
2. The faucet in the downstairs employees' restroom is not functioning properly. Please have this repaired. A follow up visit will be conducted in approximately 3 business days to confirm.
Note:
- Please fax a copy of the Northern Virginia Certified Food Protection Managers card when you obtain a replacement card to (703) 746 4919.
- We observed an odor in the back stairwell and in the basement area but could not determine the source. Please have someone look into this issue.
*Repeat Observations are Subject to Civil Penalty
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed a food employee fail to wash their hands before donning 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. Person in Charge instructed employee to wash their hands.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Observed several containers of foods in the walk in refrigerator that had a consume by date that expired on the previous day including: squash, brussel sprouts and lentils. Items were just delivered this morning as per Person in Charge.
Correction: Food shall be discarded if it: 1)exceeds either of the temperature and time combinations as specified in 3-501.17(A), 2) is in a container or package that does not bear a date or day, or 3) is appropriately marked with a date or day that exceeds a temperature and time combination as specified in 3-501.17(A). Person in Charge discarded the containers of expired food.
- Food Labels / Labeling / Bulk Food
Observation: Observed bulk containers in the kitchen that contained sugar, salt and other spices that were not labelled.
Correction: working containers of bulk foods are to be labelled with their common name.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Observed a build up of mold on the inside of the ice machine downstairs adjacent to the walk in refrigerator.
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.
- Plumbing / Maintained in Good Repair
Observation: Observed that the faucets in the staff men's bathroom downstairs is not functioning properly.
Correction: A plumbing system shall be maintained in good repair. Faucets to be repaired within 3 business days. A follow up visit will be conducted.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at the handwashing sink in the kitchen..
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. Person in Charge provided hand soap.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the handsink in the food prep area
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Person in Charge provided paper towels.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the walls behind the dishwashing machine and the 3 compartment sink are in need of cleaning as well as the handwashing sink downstairs.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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10/21/2015 | Routine | |
This visit was made to conduct a risk assessment. Please note the following items:
1) Ensure employees are properly trained on when they need to wash, rinse and sanitize utensils and equipment. If a knife appears to be dirty enough to be wiped off between tasks then it needs to be washed, rinsed and sanitized.
2) Good holding temperatures observed.
*Note - 2 new turbo chef ovens have been installed.
- Critical: Food-Contact Surfaces Cleaned Any Time after Contamination (corrected on site)
Observation: Equipment food-contact surfaces/utensils were not observed cleaned before any possible contamination. (Employee observed wiping a knife with a wiping cloth that had been used to wipe a prep table. The knife was going to be reused for cutting of food).
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. (Discussed with manager and employee. Manager is going to have a training with staff on this).
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03/24/2015 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation. The following items require attention:
1. There was no soap available in both the men's employee restroom and in the kitchen. This is a violation of Section 8 - 6-301.11 of the 2013 Food Code. This same issue was observed during the risk factor assessment conducted on March 31, 2014. A risk control plan shall be implemented for the next month to verify soap is available at all hand sinks to allow adequate facilities for hand washing. A follow-up evaluation will be conducted on or about November 6, 2014 to verify permanent correction for Section 8 - 6-301.11. Please provide an in house training on the importance of hand washing and having hand sinks properly supplied with soap and paper towels.
--Repeat observations are subject to civil penalties.
- Hair Restraint Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- Handwashing Cleanser, Available at Handwashing Facilities (repeated violation)
Observation: Observed that hand soap was not provided at the kitchen or men's employee restroom.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. Food Protection Manager had a food employee run to the store to buy more hand soap.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the handsink in the dishroom.
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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10/06/2014 | Routine | |
This visit was made to conduct a risk factor assessment. The following items require attention:
1. There is standing water in the downstairs electrical room and as per Certified Food Manager (CFM), flooding occurs with heavy rainfall. Make repairs to building to prevent the entrance of rainwater into this food facility.
2. There is a leak at the dishmachine's pre-rinse sprayer which shall be repaired and maintained.
--Repeat violations 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 Manager (CFM) did not know reportable symptoms or the Big 5 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)
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The hand washing sink in the kitchen is being used for purposes other than washing hands. Observed a plastic container stored in the sink basin. As per cook, he just used the hand sink to fill container.
Correction: A hand washing sink may not be used for purposes other than hand washing. Corrected by moving the plastic container and placing it in the bus tub to be washed. Discussed with Certified Food Manager why it is important (prevent cross contamination) to not use the hand sink 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 hand washing sink. No soap at the hand sink for the kitchen or the men's employee rest-room hand sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. Corrected by providing soap for each hand sink.
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03/31/2014 | Risk Factor | |
Sandwich prep unit and small refrigeration unit have been repaired and internal temperature of both @ 39F. Units may be used for potentially hazardous foods.
No violation noted during this evaluation. | 10/01/2013 | Follow-up | |
Mandatory reinspection to verify repairs to 3 tiered drawer/sandwich prep unit within 24 hours.
- 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: No employee health policy. Gave new forms.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- 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: hummus @ 51F, mozzerela cheese @ 51F, ham @ 50F, turkey @ 50F, chicken @ 51F, beans @ 52F, blue cheese @ 52F, sausage @ 56F. (discarded)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Consumer Advisory, Reminder Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without a reminder statement: smoked salmon table tent without consumer warning.
Correction: The Consumer Advisory shall include a reminder statement that includes asterisking (*) the animal-derived foods requiring disclosure to a footnote that states one of the following: 1) "Regarding the safety of these items, written information is available upon request", or 2) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness", or 3) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions".
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. 3 tiered drawer unit with prep top not at proper cold hold temperature. Temperature of unit @ 45F. Small under counter unit in corner not at proper temperature and @ 45F. Do not use either unit until repaired and verified.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Physical Facilities Good Repair
Observation: Handsink in basement dish machine room is not working.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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09/30/2013 | Routine | |
This visit was made to conduct a routine inspection. Please note the following items:
- An Employee Health Policy must be implemented and it is expected that all employees know Big 5 illnesses, reportable symptoms and Certified Food Manager (CFM) know procedure for restriction and exclusion of ill employees. EHP material/aids given to facility.
- Proper handwashing procedures must be followed by all employees. This includes using paper towels not cloth towels for drying hands and washing hands in between glove use.
** Repeat handwashing violations will be subject to civil penalty.
-Foods prepared from ambient temperature must be properly cooled to below 41F within four hours
- 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: Certified food manager did not know Big 5 illnesses, reportable symptoms or procedure for exclusion and restriction of ill employees. EHP material/ aids provided to facility.
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 (cook on the line washed hands then dried hands with cloth towel, another time was seen drying gloves with cloth towel and did not wash hands in between glove change) ** Repeat handwashing violations will be subject to penalty.
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.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: scoop handles in bulk containers stored in food.
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: Cooling PHF(TCS) Prepared from Ingredients at Room Temperature
Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours: Cut melons, sliced/diced/chopped tomatoes, sliced meats
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41°F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods and canned tuna).
- 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 cooling in walk in were tightly covered)
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: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were measured at improper temperatures: Quiche, smoked salmon
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: smoked salmon (disclosure not displayed on specials menu).
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Warewashing Machines Equipped with Detergent & Sanitizer Level Indicator (Visual or Audible)
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level.
Correction: A warewashing machine that is installed after adoption of this Code by the Regulatory Authority shall be equipped to automatically dispense detergents and sanitizers and incorporate a visual means to verify that detergents and sanitizers are delivered. A visual or audible alarm to signal if the detergents and sanitizers are not delivered to the respective washing and sanitizing cycles is required.
- Equipment / Cooling, Heating, and Holding Capacities (corrected on site)
Observation: The following unit(s) was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment (plastic pan in food prep unit containing melons).
Correction: Equipment for cooling and heating food, and holding cold and hot food shall operate properly and be sufficient in number and storage capacity to provide food temperatures as specified under Chapter 3.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: drawers on the line, ambient temp. 47F
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration ( Machine was being run with low to empty sanitizer bucket
Correction: no sanitizer was running through the machine 0ppm).
- Conditions of Use/Presence & Use of Toxics Per Law
Observation: The concentration of the Quaternary Ammonium solution was measured in excess of 200 ppm.
Correction: Maintain the concentration of the Quaternary Ammonium at 200 ppm or as specified by manufacturer.
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06/24/2013 | Routine | |
- 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. Failure to provide a copy of the photo identification card may result in further enforcement action.
- 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.(dishwasher handles soiled dishes, then handled clean/sanitized dishes without 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.
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03/21/2013 | Routine | |
The establishment submitted A Cadco oven specs to be installed in their operation. The oven will be only used for baking bread, pastry, and rolls. The unit will be installed under the exhaust fan per picture attached.* No grease laden foods will be baked in this unit and limit to 450F. Approved the unit per conditions*.
No violation noted during this evaluation. | 01/25/2013 | Other | |
| No violation noted during this evaluation. | 12/12/2012 | Risk Factor Assessment | |
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