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. Employees must wash 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: Handwashing / When to wash hands (corrected on site)
Observation: Observed a food employee put on new gloves without first washing her 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. Instructed food employee to wash hands before putting on new gloves.
- Critical: Reheating for Hot Holding Rapidly Within 2 Hours (corrected on site)
Observation: The following food item(s) was not reheated for hot holding within a sufficient time of 2 hours or less: Meatballs in sauce were being reheated in the steam table and was between 50- 110 °F after 1 hour reheating.
Correction: Reheating food for hot holding shall be done rapidly, within 2 hours to prevent growth of pathogens. Instructed Person in Charge to reheat meatballs in microwave or other method to ensure that the temperature reached 165°F and then was placed in the steam table for hot holding.
- Date Marking of RTE, PHF(TCS) if Commercially Processed after Opening Package
Observation: The following ready-to-eat, potentially hazardous food is not used within 24 hours after opening the commercial package and is not properly dated for disposition within 7 days at 41°F: sliced deli meats including turkey, roast beef
Correction: Ready-to-eat, potentially hazardous food that is commercially processed and held for more than 24 hours after it is opened must be clearly marked to indicate the date or day by which the food must be consumed on the premises, sold, or discarded. The day that the package is opened counts as Day 1. Food shall be held at 41°F or less for no more than 7 days. Upon request, employees must be able to clearly explain the date marking system to the Health Department. Instructed Person in Charge to date mark all commercially made food after opening and other foods prepared on site if it's not going to be used within 24 hours.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: Observed that chlorine sanitizing solution in sanitizing bucket was not at an acceptable concentration. Measured concentration of less than 10 ppm.
Correction: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as follows: (1) 25mg/L with a pH below 10 at 120°F, (2) 50mg/L with a pH below 10 at 100°F or pH below 8.0 at 75°F, or (3) 100mg/L with a pH below 10 at 55°F. Solution corrected to be 50 ppm.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. No paper towels were provided at handsink in 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.
- Physical Facilities Good Repair
Observation: Observed that the ceiling tiles in the dry storage area shared by the coffee shop next door is in need of repairs. Some tiles have signs of water damage and other tiles are missing. .
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/01/2016 | Routine | |
- 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 was not sure how long a food handler diagnosed with one of the BIG 5 needed to be excluded. Process tree discussed
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: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves worn during multi-tasked food preparation (same gloves used while performing different tasks ans then returning to food prep.) corrected onsite
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink (no soap at sink in kitchen) corrected
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: bleach (in sani bucket) being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 sanitizing solutions (bleach was over 100 ppm corrected to 100ppm)
Correction: Utilize only bleach that meet the requirements of 21 CFR 178.1010 sanitizing solutions when applying to food contact surfaces.
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06/17/2015 | Risk Factor | |
- Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: deli slicer (needs a deep cleaning, accumulation observed in crevices. Slicer used for cured meats lettuce and tomatoes. Must be washed, rinsed and sanitized every at least 4 hours)
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Mops in Air-dry Position
Observation: Observed that mops are improperly stored between use (inside mop bucket)
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
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02/18/2015 | Routine | |
This visit was made to conduct a follow-up inspection. The glass display case and the prep. unit have both been repaired. Ambient temperatures are listed above.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the handsink in the bathroom is not maintained in good repair (pipe leaking)
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/21/2014 | Follow-up | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site) (repeated violation)
Observation: Observed food employees using improper handwashing procedures (employee did not use paper towel to turn off faucet after wahing hands) proper method demonstaretd
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.
- 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: cut cabbage, chicken salad, lasagna, meatballs, eggplant parm (all discarded)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less (glass display case and flip top prep uni) replace the flip top lid for prep unit
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: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: sanitize basin was not set up at beginning of inspection.
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
- 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 at bathroom handsink)
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Physical Facilities Good Repair
Observation: Observed that the handsink in the bathroom is not maintained in good repair (pipe leaking)
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/15/2014 | Routine | |
This visit was made to conduct a follow-up. The 3 door prep unit has been repaired and ambient temperature for unit today was 36.2F.
The following item still needs to be corrected:
- Employees who are working in the food service area must wear effective hair restraint.
note: Review hand washing procedure with all staff again. Observed employee not washing hands for 20 seconds and did not use paper towel to turn off faucet. This item was corrected during the last inspection but long term compliance is necessary (subject to ticket during future inspections)
--- There was no Certified Food Manager (CFM) on premises at the beginning of inspection. This is a violation of section 11-2-24 of the food handling code of the City of Alexandria. A $50.00 civil penalty ticket (F-14-04483) has been issued for this violation. Repeat violations within a twelve month period incur increased penalties.
- Hair Restraint Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints (no hair restraints worn when prepping food)
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.
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05/02/2014 | Follow-up | |
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: employees did not know all reportable symptoms or all BIG 5 illnesses. New employee health poster provided, review with all staff
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. Employee did not use paper towel to turn off faucet after washing hands.
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.
- Hair Restraint Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints (no hair restraints worn when prepping food)
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.
- 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: tuna salad, shredded lettuce
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- 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 door prep unit. Do not use unit for storage of potentially hazardous foods until repaired. Foods moved to other units.
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.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink (no paper at handsink in kitchen or bathroom)
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Mops in Air-dry Position (corrected on site)
Observation: Mops and brooms are not hung up to air dry (mop sitting in mop sink) corrected
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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04/22/2014 | Routine | |
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