Nazret Galtna Meat Department, 656 S. Pickett St, Alexandria, VA 22304 - Other Food Service inspection findings and violations

Business Info

Restaurant: Nazret Galtna Meat Department
Address: 656 S. Pickett St, Alexandria, VA 22304
Type: Other Food Service
Total inspections: 4
Last inspection: 03/07/2016

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Inspection findings	Inspection date	Type
This visit was made to conduct a routine food inspection. Manager made great use of big 5 poster and decision chart for employee health, Note: Please ensure no ready to eat foods, including produce or cooked foods are stored underneath meat in walk in cooler Repeat Violations are subject to civil penalties Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation) Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Observed ginger stored underneath raw beef 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.Ginger was moved by PIC Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation) Observation: Observed that hand soap was not provided at each handwashing sink. Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. Soap was provided by PIC.	03/07/2016	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 did not know all BIG 5 illnesses or all reportable symptoms. Employee health poster and process tree was given to and discussed with manager 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: 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 meat in walk in cooler stored above whole tomatoes, peppers and butter (move these items into another cooler) 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. Sanitizer Test Kit Required Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions (a few strips provided to facility. This is a REPEAT violation facility must obtain strips) Correction: A BLEACH / QUATERNARY AMMONIUM COMPOUND / IODINE test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided. Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: wall near met slicer, shelves throughout meat department, floor of walk in 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: meat cutter, meat grinder, cutting boards (no bleach in facility at beginning of inspection. Facility obtained bleach and 3 compartment sink was set up, sanitizer corrected to 50 ppm) Correction: After cleaning and rinsing food-contact surfaces and utensils, they shall be effectively sanitized before coming in contact with food and before use. Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) Observation: Observed that hand soap was not provided at each handwashing sink (handsink in meat dept.) Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. Maintaining Premises Free of Unnecessary Items and Unused Equipment Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises (unused dehydrator must be removed) Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.	02/23/2015	Routine
This visit was made to conduct a routine inspection. Please note the following: 1) Provide test strips so that you can measure the concentration of your sanitizing solution. 2) Remove any equipment that is not used for the business (food dehydrator). Sanitizer Test Kit Required Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. Correction: A BLEACH test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided. Maintaining Premises Free of Unnecessary Items and Unused Equipment Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. (food dehydrator) Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.	01/06/2014	Routine
This is a follow-up for the pre-opening of the meat department. The following were installed before the plan was submitted: 1) 2 hand sinks 2) 2 #3 compartment sinks 3) 1 walk-in The following needs corrections: 1. Caulk the hand sinks at the ware wash area. 2. Cut the under pipe 45 degrees to avoid overflowing and do not empty the sinks at the same time. 3. Change the cups to a larger size under the 3 compartment sinks. 4.Relocate the condensation pipe inside the walk-in to outside line. NOTE: The 2 display cases that separate the meat section and the grocery are not for cold holdings. Observed new exhaust hood being installed at the back of the room. The owner applied for mechanical permit but, no health department plan submitted. MEC2013-02632. The owner is going to open a bakery shop for Injera bread making. Submit a plan review tot he health department before completion. Submit plan review if you are planning to add a restaurant . Hot water heater: Bradford White Hydrojet BTU: 199,999 RRU: 194 GPH (adequate, RRR 165GPH). Recommended the issuance of the Alexandria Health Department permit. *OK for CO No violation noted during this evaluation.	10/22/2013	Pre-Opening

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