- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Iproper handwashing procedure used (did not wash for a full 20 seconds or use paper towel to turn off faucet)
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.
- Critical: Employee Beverage Containers (corrected on site)
Observation: A food handler was observed drinking from an uncovered beverage container while in the kitchen (from uncovered soda bottle) corrected onsite.
Correction: Food employees may drink only from a covered container using a straw.
- Consumer Advisory Required for Raw or Undercooked Animal Food (corrected on site) (repeated violation)
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: burger, tenderloin ( menu was corrected at time of inspection
Correction: tuna is no longer being served)
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the front of the kitchen is blocked, preventing access by employees for easy handwashing (blocked by trash can)
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
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03/03/2016 | Routine | |
Chef emailed copies of the parasite destruction letters and corrected copies of the menu.
Report done in office.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: wood boards used on wall in drink area unfinished.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the walls and ceilings are not maintained in good repair. (holes observed in wall around outlet by cook line, and ceiling tile missing in kitchen).
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/31/2015 | Follow-up | |
| No violation noted during this evaluation. | 07/28/2015 | Complaint | |
This visit was made to conduct a routine inspection. Please note the following items:
1) Provide consumer advisory advisory and disclosure for your tuna and steak that are offered (any animal foods offered raw or undercooked)
2) Provide parasite destruction letter or an invoice listing your tuna as an exempt species.
3) Do not store raw animal foods above ready-to-eat foods.
Great food safety knowledge shown by Chef and staff. Food Safety Information Binder was given and discussed with Chef. Vomiting and Diarrhea kit given.
Please email me a copy of the updated menu and parasite destruction letter as soon as possible.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw pork chops over cooked foods in low boy by kitchen enterance) and tuna above vegetables in clear door refrigeration unit.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. (Chef moved pork and tuna).
- Sanitize Solution Used for Wiping Cloths Stored off Floor, Prevent Contamination of Food & Equipment (corrected on site)
Observation: Wet wiping cloth buckets improperly stored. (wiping cloth buckets stored directly on floor)
Correction: Wet wiping cloth buckets containing chemical sanitizing solutions shall not be stored on the floor. The wet towel buckets shall also be used in a manner that prevents contamination of food, equipment, utensils, linens, and single service items. (discussed with chef to relocate buckets).
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction
Observation: The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction: tuna
Correction: Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours. (Discussed with Chef, they will get letter from supplier).
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: creamed sweet potatoes/75F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above. (sweet potatoes reheated on stove).
- 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: ahi tuna and steak.
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.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: wood boards used on wall in drink area unfinished.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. (bleach and quaternary ammonium test strips needed).
Correction: A BLEACH and QUATERNARY AMMONIUM COMPOUND test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands. (hand wash sign provided).
- Physical Facilities Good Repair
Observation: Observed that the walls and ceilings are not maintained in good repair. (holes observed in wall around outlet by cook line, and ceiling tile missing in kitchen).
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Mops in Air-dry Position (corrected on site)
Observation: Mops and brooms are not hung up to air dry. (mops not stored upright to dry).
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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07/23/2015 | Routine | |
This visit was made to conduct a risk factor assessment. Please note the following items:
1) Foods shall be stored based on their cook temperatures, and no raw foods shall be stored above foods that are ready-to-eat.
2) Foods shall be covered to prevent any contamination in the refrigeration units where they are subject to contamination.
3) Ensure all hand sinks that are used by employees are labeled as such.
- 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 shell eggs stored above vegetables in upstairs refrigeration unit.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. (PIC relocated eggs).
- 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: all foods were uncovered in the prep coolers.
Correction: Foods shall remain covered at all times. (PIC covered foods).
- Handwashing Signage at Handwashing Facilities Required
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. (missing in upstairs restroom).
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
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01/09/2015 | Risk Factor | |
This visit was made to conduct a complaint investigation. Upon arrival the front door of the establishment was observed open. The front door must remain closed at all times unless you install a screen door to prevent the entry of vermin and/or insects.
There are also samples (pesto pizza) located in a covered serving/chaffing dish with a sterno located under it. The samples were pre cut and each piece had a toothpick in it. Due to its location at this time the container was getting rained on. It was removed from outside and relocated to indoors. As per PIC the samples are generally only outside for 30 minutes.
Note- PIC indicated that this was discussed with an EHS on a previous occasion.
No violation noted during this evaluation. | 11/14/2014 | Complaint | |
Food establishment emailed revised menu to include disclosure for the undercooked steak. Observation 3-603.11(B) has been corrected since the risk factor assessment conducted on September 9, 2014. No site visit conducted.
- Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: steak.
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. A follow-up evaluation will be conducted within 10 days to verify correction.
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09/19/2014 | Follow-up | |
This visit was made to conduct a risk factor assessment. The following items require attention:
1. Proper hand washing is the most effective control measure in preventing foodborne illness. Make sure food employees know to wash their hands often especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, before putting on clean gloves, etc.
2. Discontinue the sampling until food establishment can monitor sampling and provide proper equipment that prevents consumer and environmental contamination.
3. Revise menu to include proper disclosure for your steak menu item offered as an undercooked product. Email, fax, or mail revised menu to Alexandria Health Department. If revision is not received within 10 days a follow-up evaluations will be conducted.
4. Food facility added a dry storage shelving unit near the back exit door and there is no longer a 3 foot space between the shelving and door frame. The shelving unit must be removed from the kitchen. Additionally, the food facility added a table holding an espresso machine which is stored directly in front of the Alamo 2-door upright freezer preventing the opening and closing of one door. Remove the tables to provide adequate spacing. This observation is notated on the last routine food safety evaluation dated June 2, 2014
--Repeat observations are subject to civil penalties.
Note: Food Safety Information binder provided to food establishment during the risk factor assessment. Discussed with the Food Protection Manager (FPM) major changes with the new 2013 Food Code to include employee health, clean-up of vomiting and diarrheal events, thawing frozen fish package using Reduced Oxygen Packaging (ROP), non-continuous cooking of animal meats, food allergens, responsibilities of permit holder (sticker provided), and increases in civil penalties. In addition, the 2013 Food Code training presentation in English was given to the FPM.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands after handling soiled utensils or after engaging in any activity which may have contaminated her hands. Observed food employee handling dirty dishes and not wash her hands before walking to the upright refrigerator to retrieve produce.
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. Corrected by discussing with the Food Protection Manager when to properly wash hands.
- Critical: Food Condition / Safe, Unadulterated, and Honestly Presented (corrected on site)
Observation: While approaching this food establishment, I observed an open tray of pizza samples stored on a chair outside the food establishment, not under the direct supervision of a food employee.
Correction: ALL food shall be served in a safe and unadulterated manner. Sampling shall be done in a manner that prevents consumer and environmental contamination. Product samples offered to the public shall be displayed in a covered container, and in such a way that a customer can only touch the sample they take, and no others. This may be achieved in a number of ways, including individual sample containers, toothpicks, or sample spoons. A receptacle should be available to dispose of used toothpicks. Food samples shall be under the direct supervision of food employees in order to prevent contamination of passerby's. Corrected by discarding the samples.
- 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: steak.
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. A follow-up evaluation will be conducted within 10 days to verify correction.
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09/09/2014 | Risk Factor | |
Owner submitted a copy of her Certified Food Managers card from ORS Interactive to Alexandria Health Department on June 10, 2014. No site visit conducted.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (repeated violation)
Observation: Observed open drinking containers (glass and an open soda can) stored on top of a prep table in the kitchen.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Wiping Cloths/Use Limitation/Wet Towel Storage (repeated violation)
Observation: Wet wiping cloths stored on the prep table and not in chemical sanitizer solution.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor (bulk containers of flour).
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Cooling Methods (repeated violation)
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: cooling meats stored covered in the True upright refrigerator.
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.
- Floor / Wall / Ceiling / Cleanability (repeated violation)
Observation: The (floors, floor coverings, walls, wall coverings, or ceilings) are not designed, constructed, or installed so that they are smooth and easily cleanable. Newly added wall tiles are not sealed around edges.
Correction: The floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed and installed so that they are smooth and easily cleanable. Seal edges around wall tiles.
- Outer Openings, Protected (Screen Requirements) (repeated violation)
Observation: An exterior door is kept open for ventilation, but the opening is not protected against the entry of insects or rodents.
Correction: If an exterior door is kept open for ventilation, the opening shall be protected by a mesh screen (16 mesh to 1 inch) to prevent the entry of insects and rodents.
- Handwashing Signage at Handwashing Facilities Required (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided for the employee hand sinks.
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
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06/11/2014 | Follow-up | |
This visit was made to conduct a routine food safety evaluation. The following items require attention:
1. Person in Charge (PIC) has a valid certificate of completion of an accredited Certified Food Manager (CFM) exam but does not have the Northern Virginia CFM card from ORS Interactive. Fax or mail a copy to Environmental Health Division at AHD at 703-746-4919 or 4480 King ST, Room 360, Alexandria, VA 22302 within 10 business days. If a fax is sent please indicate name of food facility and Attn: Rebecca. A follow-up inspection will be conducted on or about June 16, 2014 if a copy of the Person In Charge's CFM card is not received via fax or mail. CFM Guidelines handout provided.
2. Food facility added a dry storage shelving unit near the back exit door and there is no longer a 3 foot space between the shelving and door frame. The shelving unit must be removed from the kitchen. Additionally, the food facility added a table holding an espresso machine which is stored directly in front of the Alamo 2-door upright freezer preventing the opening and closing of one door. Remove the tables to provide adequate spacing.
3. Food facility has added a commercial mechanical dishwasher (Make: American Dish and Model: ET-A) since the pre-opening inspection conducted on March 31, 2014. Their new required recovery rate is 89 GPH and the recovery rate of their newly installed hot water heater is 75 GPH making it 16% insufficient. A hot water heater deficiency letter has been signed by owner and on file.
- Critical: Certified Food Manager: Presence Required
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
- 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: food employee did not know reportable symptoms or Big 5.
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)
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers
Observation: Observed open drinking containers (glass and an open soda can) stored on top of a prep table in the kitchen.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- 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: cartons of raw shell eggs stored on shelf above produce (cut lettuce, tomatoes, and mushrooms).
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. Corrected by relocating the raw shell eggs to the bottom shelf below and away from all ready-to-eat foods.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths stored on the prep table and not in chemical sanitizer solution.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor (bulk containers of flour).
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Cooling Methods
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: cooling meats stored covered in the True upright refrigerator.
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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were measured at improper temperatures: sliced chicken was 66°F, cut tomatoes were 55-58°F, and house made pizza sauce was 53°F. The above mentioned items were being cold held with the use of ice. As per owner the items have been cold held under ice since 2 PM.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Make sure the level of the ice is equal to the level of the food to maintain 41°F or below. Corrected by discarding the chicken, cut tomatoes, and pizza sauce. Keep cold foods cold handout provided.
- Floor / Wall / Ceiling / Cleanability
Observation: The (floors, floor coverings, walls, wall coverings, or ceilings) are not designed, constructed, or installed so that they are smooth and easily cleanable. Newly added wall tiles are not sealed around edges.
Correction: The floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed and installed so that they are smooth and easily cleanable. Seal edges around wall tiles.
- Outer Openings, Protected (Screen Requirements)
Observation: An exterior door is kept open for ventilation, but the opening is not protected against the entry of insects or rodents.
Correction: If an exterior door is kept open for ventilation, the opening shall be protected by a mesh screen (16 mesh to 1 inch) to prevent the entry of insects and rodents.
- Handwashing Signage at Handwashing Facilities Required
Observation: A sign or poster that notifies food employees to wash their hands is not provided for the employee hand sinks.
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
- Critical: First Aid Supplies / Location (corrected on site)
Observation: First Aid Supplies are not being stored in a kit or container. Bacitracin spray stored on shelf above clean equipment and utensils adjacent to the 3-compartment utensil washing sink.
Correction: Store all first aid supplies in a kit or container that is located to preclude the accidental contamination of food, food equipment, and other food contact surfaces. Corrected by placing the Bacitracin back into the first aid container.
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06/02/2014 | Routine | |
This visit was made to conduct a change of ownership inspection. The following items shall be corrected within 30 days:
-Obtain a Certified Food Manager (CFM) card from ORS interactive. Fax a copy of the card to Alexandria Health Department at (703) 746-4910 Attn: Rebecca Sletner
-The following equipment junctures shall be sealed:
1. mixer unit on table
2. hand sinks for kitchen and rest-rooms
3. hood system
-Replace burnt out light bulb under hood
-Rusted shelving shall be replaced or repaired under cook-line grill
-Repair hole in wall above True 2-door undercounter refrigerator across from cook-line
-Rest-room doors downstairs and upstairs are not self closing. Replace closing mechanism to provide self-closing doors.
-Provide hot water for upstairs rest-room
-Submit final menu to include consumer advisory for salad dressings if raw shell eggs are to be used.
New hot water heater installed. Make: AO Smith Model: BT-65
--Approved for change of owner recommend issuance of Health Department permit.
No violation noted during this evaluation. | 03/31/2014 | Pre-Opening | |
This visit was made to conduct a change of ownership inspection. Prior to opening the following items require correction:
1. Submit a menu to Alexandria Health Department
2. Obtain a Certified Food Manager (CFM) card from ORS interactive.
3. The current make and model number for the hot water heater in Whirlpool N50T91-403. BTU for this gas unit is 40,000 with a recovery rate of 42 GPH at an 80 degree temperature rise. This unit has a 33% insufficient recovery rate and must be replace with a commercial grade hot water heater with a recovery rate of 63 GPH before issuance of a permit from Alexandria Health Department.
4. The following equipment junctures shall be sealed:
-mixer unit on table
-hand sinks for kitchen and rest-rooms
-hood system
5. Replace burnt out light bulb under hood.
6. Rusted shelving shall be replaced or repaired under cook-line grill.
7. Repair hole in wall above True 2-door undercounter refrigerator across from cook-line.
8. Rest-room doors downstairs and upstairs are not self closing. Replace closing mechanism to provide self-closing doors.
9. Provide hot water for upstairs rest-room.
10. Re-submit permit application with correct owner/manager information.
No violation noted during this evaluation. | 03/25/2014 | Pre-Opening | |
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