This visit was made to follow up to the routine food safety evaluation conducted on March 14th. The following corrective actions have been taken by the facility:
1. The dishwashing machine was repaired and is now functioning properly and sanitizing the dishes
2. The handwashing sink closest to the cookline was repaired and is working properly
3. The sanitizing compartment of the 3 compartment sink was repaired and is able to hold water now
Thank you for taking these actions.
As a reminder, please fax a copy of the Northern Virginia Food Protection Manager's card when you get it to (703) 746 4919.
- Critical: Certified Food Manager: Presence Required (repeated violation)
Observation: Person in Charge did not have a Northern Virginia Certified Food Protection Manager card at the time of the visit but did have a certificate from a food safety course (ServSafe)
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. Please fax a copy to (703) 746 4919.
- Food Storage / Preventing Contamination (repeated violation)
Observation: Observed that there were numerous containers of food stored on the floor in the walk in refrigerator and in the freezer.
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.
- Critical: Food on Display Protected From Contamination (repeated violation)
Observation: Observed that foods on the self serve buffet line including naan with chick peas and sauces including yogurt, were not protected with a sneeze guard to prevent contamination.
Correction: Protect food on display by the use of packaging, Counter, service line, or salad bar food guards, Display cases, Or other effective means to prevent contamination. Person in Charge stated that there are plans to install a sneeze guard on the buffet line. Please e-mail or fax a copy of the design proposed to (703) 746 4919, eric.spring@vdh.virginia.gov so that we can review the design prior to installation.
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03/17/2016 | Follow-up | |
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. The dishwashing machine was not dispensing sanitizing solution at the time of the visit. The 3 compartment sink was set up properly during the visit. Ensure that all dishes and food contact surfaces are washed, rinsed and sanitized in the 3 compartment sink. Have the dishwashing machine serviced. A follow up visit will be conducted in approximately 3 business days to verify.
2. The Person in Charge had a certificate from a food safety course but did not have a Northern Virginia Certified Food Protection Manager card at the time of the visit. 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. Please fax a copy to (703) 746 4919.
3. Ensure that Employees are washing their hands before engaging in food preparation and any time after possible contamination (i.e. wash hands when switching from one task to another) including:
After handling soiled equipment or utensils, During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks
- Critical: Certified Food Manager: Presence Required
Observation: Person in Charge did not have a Northern Virginia Certified Food Protection Manager card at the time of the visit but did have a certificate from a food safety course (ServSafe)
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. Please fax a copy to (703) 746 4919.
- 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 a food worker was not able to identify the symptoms of the Big 6 Foodborne 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, Salmonella, E. coli, or Shigella)
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed a food employee fail to wash his hands before putting on new gloves and handling foods.
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. Instructed food employee to wash hands and then put on new gloves.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Observed raw eggs stored over ready to eat curry sauces in the Walk in Refrigerator.
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. Person in Charge relocated eggs to be on shelf with raw animal products.
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Observed various foods uncovered in the walk in refrigerator including samosas, fried vegetables and cooked meats.
Correction: Foods shall remain covered at all times. Person in Charge instructed food employee to cover all uncovered food items.
- Food Storage / Preventing Contamination (repeated violation)
Observation: Observed that there were numerous containers of food stored on the floor in the walk in refrigerator and in the freezer.
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.
- Critical: Food on Display Protected From Contamination (repeated violation)
Observation: Observed that foods on the self serve buffet line including naan with chick peas and sauces including yogurt, were not protected with a sneeze guard to prevent contamination.
Correction: Protect food on display by the use of packaging, Counter, service line, or salad bar food guards, Display cases, Or other effective means to prevent contamination. Person in Charge stated that there are plans to install a sneeze guard on the buffet line. Please e-mail or fax a copy of the design proposed to (703) 746 4919, eric.spring@vdh.virginia.gov so that we can review the design prior to installation.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: Observed that the food utensils and contact surfaces are not being sanitized in the dishwashing machine. No concentration of the sanitizer was measured in the machine.
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. The 3 compartment sink was set up properly during the visit. Ensure that all dishes and food contact surfaces are washed, rinsed and sanitized in the 3 compartment sink. Have the dishwashing machine serviced. A follow up visit will be conducted in approximately 3 business days to verify.
- Plumbing / Maintained in Good Repair
Observation: Observed various plumbing issues in need of repairs. The handsink on the cookline was turned off and is leaking. There is no hot water provided out of one faucet at the 3 compartment sink and sanitize compartment of the three compartment sink does not hold water and leaks.
Correction: A plumbing system shall be maintained in good repair. Please have these plumbing issues addressed. The handsink closest to the cookline needs to be repaired as soon as possible.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink. No handsoap was available at the handsink at the bar.
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) (repeated violation)
Observation: Observed that paper towels were not provided at each handwashing sink. No paper towels were provided at the handsink next to the 3 compartment sink nor at the handsink at the bar.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Person in Charge provided paper towels.
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03/14/2016 | Routine | |
Discussed proper handwashing procedure, cold holding and date marking with the person in charge.
Person-in charge need to obtain Northern VA Food Protection Manager Certificate within 10 business days.
- Certified Food Manager: Certificate Process (repeated violation)
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: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Improper hand washing procedure observed.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Food on Display Protected From Contamination (repeated violation)
Observation: The food on display is not protected from contamination.
Correction: Protect food on display by the use of packaging, Counter, service line, or salad bar food guards, Display cases, Or other effective means to prevent contamination.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: chicken, goat, spinach and potato in prep unit(right).
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
Discarded.
- 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: curry and other cooked foods 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@.
- Ambient Air & Water Temp Meas Devices, F Scale, Accurate within 3°F
Observation: The ambient (air/water) temperature measuring device located in the prep unit is not accurate in °F.
Correction: Ambient air and water temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/-3°F in the intended range of use.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: cookline-equipment.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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07/27/2015 | Routine | |
This visit was made to conduct a routine food safety evaluation.
There shall always be a certified food manager present during hours of operation. You should get the chef certified, and keep the cards or copies of the cards at the restaurant in case they are lost by the cardholders.
Review proper hand washing procedures with employees using hand washing signs provided at each sink. All hand sinks shall be stocked with soap and paper towels to promote proper and frequent hand washing.
Make sure you check sanitizer chemicals regularly.
Food displayed on buffet must be covered to be protected from consumer contamination. This can be achieved with sneeze guards.
All food shall be stored at least 6" off the floor, and meats shall be stored in order of cooking temperature. Use guide provided.
A Time as a public health control plan was completed today for items on the buffet line.
*REPEAT VIOLATIONS ARE SUBJECT TO CIVIL PENALTY*
- Critical: Certified Food Manager: Presence Required (corrected on site)
Observation: There was no certified food manager at the beginning of the inspection.
Correction: There shall always be a certified food manager present durind hours of operation. You may consider having the chef get his Northern VA food protection manager card as well as the managers so there is always one present. It is also helpful to keep the cards in the restaurant. If there is no certified food protection manager during the next inspection, a $100 civil penalty will be issued.
- 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. (Observed employee wash hands in food prep sink)
Correction: Instruct food employees to clean their hands in a handwashing sink. Food employees may not clean their hands in a sink used for food preparation, or in a service sink or a curbed cleaning facility used for the disposal of mop water. (Employee washed hands in the hand sink upon request)
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Observed an open cup of water on the 3 door prep table.
Correction: Employee beverages shall be kept in a covered container with a straw, and stored to prevent contamination of food. (Chef discarded the cup of water)
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: observed raw lamb stored under raw chicken in the walk-in cooler.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). (PIC moved lamb above chicken)
- Food Storage Containers, Identified with Common Name of Food
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: lemon juice in spray bottle and bulk spices in storage area.
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.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: rice scoop stored in water.
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.
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. (Observed onions and potatoes stored on floor)
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.
- Critical: Food on Display Protected From Contamination (repeated violation)
Observation: The food on display is not protected from contamination. (Observed open plates of foods as well as a large hot plate with naan and chickpeas in sauce.)
Correction: Protect food on display by the use of packaging, Counter, service line, or salad bar food guards, Display cases, Or other effective means to prevent contamination.
- 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: sauces, meats, rice.
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 1/1/15 they shall be date marked with a "use by" date not exceeding 1/8/15. (PIC provided dates during inspection)
- Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): buffet line items. (PIC reported that items are discarded after lunch (11-2 pm), but could not provide time keeping records, and no TPHC plan has been established with the Alexandria Health Department.)
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. (TPHC plan was completed today for lunch buffet line items)
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers were observed reused for the storage of beverage mixes.
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: 3 comp sink in kitchen including wells and handles.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- 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: food contact equipment and utensils. (Sanitizer feeders were out of quaternary ammonia chemical at the bar and the kitchen 3 comp sinks. The dish machine Cl sanitizer feeder was also not operational, and no chemical was feeding through)
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. (Quaternary ammonia chemicals were replaced at the bar and kitchen 3 comp sinks, and were providing sanitizer solution at 200 ppm. The dish machine chlorine line was primed, and started produsing chlorine sanitizer solution at 50 ppm)
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at each handwashing sink. (There were no paper towels available at any of the hand sinks in the kitchen, dish area, server station, or the bar)
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. (Paper towels were provided at all hand sinks during inspection)
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floors, walls, ceilings in the dish washing area are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- 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. (window cleaner and sanitizer bottle for tables were not labeled.)
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. (PIC labeled containers)
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04/21/2015 | Routine | |
- Certified Food Manager: Certificate Process
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Food Protection Manager (FPM) exam, but does not possess the Northern Virginia FPM card.
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 action.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Observed food worker open drinking container in the dish washing area. The drinking container was discarded during the inspection.
Correction:
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken was improperly stored above lamb in the walk-in refrigerator. The lamb was removed during the inspection.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- 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: walk-in freezer and spinach fritters in the kitchen. Foods were covered during the inspection.
Correction: Foods shall remain covered at all times.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. (walk-in freezer)
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.
- Critical: Food on Display Protected From Contamination
Correction:
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were measured at improper temperatures: salad, raita (buffet), shrimp (make table). An ice bath was used for the shrimp. Discard all (TCS) foods at the buffet the in the danger zone. Consider using time as public health control.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Plumbing / Maintained in Good Repair
Observation: No hot water faucet handle is present at the kitchen hand sink. Replace the handle immediately for effective hand washing.
Correction: A plumbing system shall be maintained in good repair.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. I observed flying bugs in the bar area. Provide pest control to eliminate pest problem.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
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12/12/2014 | Routine | |
1. The FPM called for refrigerator repair.
2. Provide a photo Id for the FPM.
3. Do not use the 2 units until it reaches 41F or below.
4. Cooling methods: 140F to 70F for 2 hours and 70F to 41F for 4 hours.
5. Only food handlers are allowed in the kitchen.
6. hand washed properly
7. Lower the temperatures of the units to 37F.
8. The establishment is buying a new refrigerator units.
9. The hot water will be replace in 5 months.
- Food Protection from Contamination / Designated Storage of Damaged, Spoiled or Recalled Food (corrected on site)
Observation: Damaged, spoiled or recalled food stored in a location that does not segregate the product. dented gallon of tomato
Correction: Damaged, spoiled, or recalled food shall be held in the food establishment as stated under 6-404.11. Do NOT store damaged, spoiled, or recalled food with food that is going to be used for the consumer.
- Critical: Cooling Potentially Hazardous Foods
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 70°F within a 2 hours: fried chicken
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: 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:fried chicken, potatoes, samosas, cooked onions
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Critical: Food Contact Surface / Safe Construction Materials
Observation: The food-contact surfaces of the following equipment and/or utensils are not safe: Home depot orange buckets
Correction: Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be safe.
- 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. One door unit and the 3 door left side unit at the cookline.
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.
- Equipment & Utensils / Air-Drying or Adequate Draining Required (corrected on site)
Observation: Lexan containers were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed that inadequate lighting was provided in the food preparation areas. under the hood
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
- Dressing Areas and Lockers Designated & Required for Employee Clothing Changes (corrected on site)
Observation: Dressing rooms/areas are not designated for employees who routinely change their clothes in the establishment.
Correction: Provide separate dressing rooms for employees who routinely change their clothes at work to prevent contamination of food, food equipment, and food contact surfaces.
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09/02/2014 | Routine | |
This is a pre-opening inspection. The following needs corrections:
1.The stoppers/plugs for the both 3 compartment sinks does not fit well and the sinks are not holding water in the basins.
2. The one door reach in unit is at 48F.
3. The bottom door near the bar area has a gap.
4. The hot water tank is insufficient at 33% and the owner stated that he is going to replace the unit within 6 months and signed a contract to replace this. Submit the specification before buying the hot water tank.
*Recommended the issuance of the Alexandria Health Department permit.
*OK for CO.
No violation noted during this evaluation. | 08/07/2014 | Pre-Opening | |
This is a pre-opening inspection for a change of ownership. The following needs corrections:
1.Burnt lights on the following: Walk-in refrigerator, walk-in freezer, and under the 2 hoods.
2. Missing light shield in the walk-in refrigerator.
3. Exterior thermometer for the walk-in refrigerator is out of order.
4. Ice machine interior needs cleaning.
5.Presence of fruit flies.
6. Missing stoppers/ plugs for the kitchen and bar 3 compartment sinks.
7. Ware wash area hand wash signage missing.
8. Dish machine failed the Chlorine Strip test.
9. Missing mop rack.
10. Walls damaged at the back of the kitchen.
11. Walls needs cleaning at the back of the kitchen.
12. Floor damaged at the back hallway around the floor drain.
13. Employee rest room ventilation is not working.
14. Buffet counter interiors not sealed/painted.
15. One door refrigerator at the cook line is at 52F
16. Double door near the bar, the bottom right side has a gap.
17.The hot water tank is deficient at 26%.
18. missing covered trash can in the ladies room.
19. The bar light intensities is only at 8 candle foot.
20.Remove the duct tapes on the cook line stainless steel wall.
*The owner signed the hot water tank deficiency letter.
*Permit denied due to several vioaltions.
Signages handed to the FMP.
Discussed the Big 5 poster and Food Safety Information binder from section 1 to 8 to the FMP.
*Follow-up Aug. 11 and I will set-up time.
No violation noted during this evaluation. | 08/04/2014 | Pre-Opening | |
This is a construction visit due to a changed of hot water tank and adding a new equipment for a change of ownership and menus.
No violation noted during this evaluation. | 07/28/2014 | Pre-Opening | |
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