- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food handlers not washing for a full 20 seconds (proper method was discussed, corrected onsite)
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. Immedeately follow the cleaning procedure with thorough drying
*To avoid recontamination food employees may use disposable towels to turn off the water at the hand sink
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
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. (food handler was washing hands with gloves on after contamination. Addressed violation and food handler removed gloves and properly washed 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.
- 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: milk, shredded lettuce (more ice added around lettuce)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- 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: tuna in 2 door prep, corrected onsite)
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 3/1 they shall be date marked with a "use by" date not exceeding 3/7.
- Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is being used as a control was not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control: fries, onion rings
Correction: Food item(s) for which time rather than temperature is being used as a control shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: Quaternary ammonium compound sanitizing solution used was not at an acceptable concentration (quat was at less than 200 ppm in sani bucket. Corrected to 200 ppm )
Correction: A quaternary ammonium compound solution shall have a minimum temperature of 75°F, a concentration as specified under 7-204.11 and as indicated by the manufacturer's use directions included in the labeling, and be used only in water with 500mg/L hardness or less or in water having a hardness no greater than specified by the manufacturer's label.
|
03/28/2016 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation.
Use cooling resources provided to train staff on proper cooling methods.
Consider using the pink synthetic cloth towels you have instead of terry cloths for sanitizer buckets.
Also, you may want to get some tongs or utensil for handling fruit at the bar to prevent bare hand contamination.
*repeat violations are subject to civil penalty*
- 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. (Observed raw shell eggs over produce in the walk-in and raw ground beef over cooked deli meats in the 2 door reach-in next to the ice machine).
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. (Raw animal prodcuts were moved below ready to eat food. A Food storage resource was given to the PIC).
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site) (repeated violation)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer. (Pasta and soups just cooked were cooling in containers with lids in the refrigerator units.)
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 reported that they should be cooling pasta and soups on ice. The containers of pasta were moved to the freezer uncovered the soups was moved to an ice bath. A cooling resource was given)
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the kitchen prep table by the ice machine is blocked, preventing access by employees for easy handwashing. (Sink was blocked by a trash can and there were cups and straws in the sink)
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. (PIC moved trash can and cup inside sink).
|
08/12/2015 | Routine | |
This visit was made to conduct a food borne illness complaint investigation. The following items require long term 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.
-Keep handsinks stocked with soap and paper towels to encourage frequent and proper handwashing
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Food handlers and dishwasher did not use proper handwashing method (did not wash for a full 20 seconds, or use paper towel to turn off faucet) Proper method demonstrated and discussed.
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.
- Personal Care Items - Storage (corrected on site)
Observation: Sinus medicine stored in such a way that they could contaminate flip top prep table in the kitchen (personal item moved)
Correction: All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at each handwashing sink (handsink back of kitchen)
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
|
04/23/2015 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation.
Utilize posters provided to implement an employee health policy that requires managers to know the big 5 illnesses and employees to know reportable symptoms.
Employees shall wash hands when switching tasks, after using the bathroom, and after hands are contaminated.
Create space in the walk-in cooler and reach-in coolers for trays of food to be spaced out so that cooked foods can cool properly.
A time as a public health control plan was completed for onion rings and waffle fries.
*Repeat violations are 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: (Manager and employees could not tell symptoms and 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, Nontyphoidal Salmonella, E. coli, or Shigella)
- 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. (Dish washer did not wash hands when switching from dirty 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. (emlployee washed hands upon request)
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Observed an open plastic cup next to the slicer with water.
Correction: Employee beverages shall be in a container with a lid and a straw, and stored to prevent contamination of food. (PIC discarded beverage)
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: (scoop for flour was stored with handle inside the flour, and there was a plastic cup with no handle used to scoop chili in the walk-in)
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. (handle for flour was turned outside of flour, and cup for chili was disacarded)
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. (observed juice and beer stored on floor under 3 comp sink at the bar)
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.(PIC moved juice and beer off floor)
- 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. (Trays of chicken were stacked in the walkin)
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 separated the trays to cool)
- 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): onion rings and waffle fries.
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. (completed tima as a publich health control plan)
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers were observed reused for the storage of ice. (Pickle buckets used for ice)
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.
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: glasses 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. (No paper towels at hand sink in kitchen next to prep top and at bar)
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. (PIC provided paper towels)
|
01/28/2015 | Routine | |
This visit was made to conduct a pre-opening inspection.
-Pepsi is scheduled to complete drainage for waste line within the week.
Note: Alexandria Health Department informational binder provided and discussed.
--Recommend issuance of Alexandria Health Department permit. Okay for C/O.
No violation noted during this evaluation. | 12/24/2014 | Pre-Opening | |
This visit was made to conduct a courtesy construction visit. The following items require correction:
1. Waste water from 3-compartment does not adequately drain. Grey water discharges directly onto floor. Repair plumbing to provide adequate drainage with an indirect drain.
2. Ice bin waste lines are not indirectly drained with a 1" air gap.
3. Bar gun holster is not properly plumbed (no plumbing waste line) with an indirect drainage.
4. Concrete pillar in kitchen is not sealed and shall be to provide a smooth, non-absorbent and easily cleanable surface. Painted pillar is flat paint and shall be sealed.
5. Insufficient lighting in walk-in refrigerator. Increase light intensity from 1.5-5.0' candles to a minimum of 10' candles.
6. Hand sink slow to drain. Please have plumber evaluate waste line.
7. Application to operate a food establishment and permit fee required prior to scheduled pre-opening inspection for Wednesday, December 24, 2014 at 9:00 AM.
8. Seal all equipment (shelves)/wall junctures.
No violation noted during this evaluation. | 12/19/2014 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Lost Dog Cafe, 808 N Henry St., Alexandria, VA 22314 »