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. Do not use the steam tray to re-heat foods. These are designed to keep foods hot but not to re-heat foods.Foods should be re-heated to 135°F if commercially prepared and to 165°F if prepared in house within 2 hours and need to be re-heated in oven, on grill or other means that allow it be re-heated rapidly.
2. Ensure that the foods kept on ice for display are well covered with ice and that they are 41°F or lower before placing on the ice.
Note:
-Provided updated Employee Health Policy poster to Person in Charge and discussed its requirements with food employees.
*Repeat Observations are Subject to Civil Penalty
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Observed knife stored in between the counter and the wall next to the flat top and observed utensils for the flat top stored on top of cardboard.
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. Utensils removed from the cardboard and knife placed on counter. Please find an alternate method for storing in use utensils.
- Critical: Reheating for Hot Holding Rapidly Within 2 Hours (corrected on site)
Observation: Observed commercially prepared meatloaf being reheated in the steam tray. Temperature was 95°F after 1 hour.
Correction: Reheating food for hot holding shall be done rapidly, within 2 hours to prevent growth of pathogens. Meatloaf was re-heated by food employee on the flat top grill to 180°F and then put back into the steam tray.
- Cooling Methods (corrected on site) (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: Observed grilled potatoes cooling on top of the food counter at 95°F for 1/2 hour and observed egg salad cooling on prep top in a tightly closed container.
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. Grilled potatoes were placed in an ice bath and the cover was removed from the egg salad.
- 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: grilled chicken salad on ice was at 44°F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. grilled chicken salads were placed in the two door reach in to cool down to 41°F before being placed on ice.
- Date Marking of RTE, PHF(TCS) if Commercially Processed after Opening Package (corrected on site)
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: various cut deli meats in the prep top unit.
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. Person in Charge to date mark the food items with a date 7 days after opening package.
- Dressing Areas & Lockers for Orderly Storage of Employee Clothing & Possessions
Observation: Observed employee's coats and personal belongings stored on top of boxes and containers of food in the back.
Correction: Provide proper storage facilities for employees' personal belongings to prevent contamination of food, food equipment, and food contact surfaces.
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01/29/2016 | Routine | |
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (sandwich prep station) Open drinking cups were discarded during the inspection.
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 item
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves saved for reuse by food employees. (front counter) The gloves were discarded during the inspection.
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.
- Cooling Methods (corrected on site)
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: chicken breast were tightly covered with plastic wrap while cooling. The chicken breast were placed on flat sheet tray and placed in refrigeration to complete the cooling process.
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.
- Food Labels/Common Name/Ingredients/Quantity/Manufacturer (repeated violation)
Observation: Insufficient information is provided on the label of the following food item(s) packaged in the food establishment: chocolate covered bananas, muffins, and brownies.
Correction: Food packaged in a food establishment for customer self service shall include labels that contain the following information: 1. the common name of the food, 2. the list of major ingredients including artificial colors or preservatives, 3. the total net weight or quantity of the food, 4. the name and place of business of the food manufacturer, packer, or distributor, 5. the name of the food source for each major food allergen contained in the food,6. nutrition labeling and, 7. for any salmonid fish containing canthaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means.
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06/16/2015 | Routine | |
- Critical: Food Protection from Contamination / Separate Raw from RTE
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Raw chicken was improperly stored above fruit salad in the reach- in refrigerator. The raw chicken was relocated to the bottom of the sandwich unit.
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.
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02/12/2015 | Routine | |
This visit was made to conduct a training inspection. The following risk-factor/public health intervention violation was observed:
1. Improper holding temperatures/time-temperature relationships
No violation noted during this evaluation. | 10/16/2014 | Training | |
- 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. Raw hamburger is improperly stored above pickles in the sandwich prep unit. The hamburger was relocated under the pickles during the inspection.
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.
- 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 raw beef in the reach-in freezer. The raw chicken was relocated under the beef.
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 Storage / Prohibited Areas / Other Sources
Observation: Food storage under other sources of contamination. Onion and potatoes are improperly stored in a reused chicken box. Remove the produce from the chicken box.
Correction: Food may not be stored under other sources of contamination.
- Food Labels/Common Name/Ingredients/Quantity/Manufacturer
Observation: Insufficient information is provided on the label of the following food item(s) packaged in the food establishment: tuna and shells, macaroni salad, and egg salad. Correct violation in 10 days.
Correction: Food packaged in a food establishment for customer self service shall include labels that contain the following information: 1. the common name of the food, 2. the list of major ingredients including artificial colors or preservatives, 3. the total net weight or quantity of the food, 4. the name and place of business of the food manufacturer, packer, or distributor, 5. the name of the food source for each major food allergen contained in the food,6. nutrition labeling and, 7. for any salmonid fish containing canthaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means.
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10/02/2014 | Routine | |
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Employee's open drinking container was discarded during the inspection.
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 stored over ready-to-eat food in the refrigeration unit. Bread is imprperly stored with raw chicken and raw hamburgers are improperly stored with cooked BBQ in the reach-in freezer. Food items were relocated during the inspection.
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.
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06/10/2014 | Routine | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. Employee failed to wash her hands for 20 seconds. EHS instructed employee on proper hand washing.
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.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Onions were improperly placed on the 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.
- Thawing / Approved Methods
Observation: Observed improper methods used to thaw food. The beef was improperly defrosting at room temperature.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were measured at improper temperatures: tuna, tomatoe wedges (prep cooler), chicken salad, macaroni salad (salad bar). Foods were discarded during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Warewashing Rinse Step Required / Alternative Methods Approved (corrected on site)
Observation: A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed. The 3 compartment sink was not set-up properly (rinse, wash, sanitize). EHS provided training and stickers on proper dish washing procedure.
Correction: Washed utensils and equipment shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent-sanitizer solution by using one of the following procedures: 1) use of a distinct, separate water rinse after washing and before sanitizing if using a 3-vat sink, alternative manual warewashing equipment equivalent to a 3-vat sink, or a 3-step washing, rinsing, and sanitizing procedure in a warewashing system for CIP equipment, 2) use of a detergent-sanitizer if using alternative warewashing equipment that is approved for use with a detergent-sanitizer or a warewashing system for CIP equipment, 3) use of a nondistinct water rinse that is integrated in the hot water sanitization immersion step of a 2-vat sink operation, 4) use of a nondistinct water rinse that is integrated in the application of the sanitizing solution and wasted immediately after each application (if using a warewashing machine that does not recycle the sanitizing solution), 5) use of a nondistinct water rinse that is integrated in the application of the sanitizing solution (if using a warewashing machine that does recycle the sanitizing solution).
- Dressing Rooms and Lockers to be Kept Orderly
Observation: Observed employee clothing and other possessions stored in areas that may contaminate food, food-contact surfaces of equipment, single-service items, or single-use items. Employee's jacket was placed on single service container.
Correction: Instruct employees to use the designated lockers and clothes hooks to prevent contamination of food, food equipment and utensils, and preparation surfaces.
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02/11/2014 | Routine | |
This visit was made to conduct a follow-up evaluation.
The following items have been corrected since the previous routine inspection conducted on October 1, 2013: 4-702.11 and 5-205.15(B).
No violation noted during this evaluation. | 10/15/2013 | Follow-up | |
This visit was made to conduct a routine inspection. One food employee and the Certified Food Manager/owner were knowledgeable about Employee Health Policy. Supplemental poster provided for Spanish speaking employees.
The following items require attention:
1. Food employees shall only wash their hands in designated hand sinks to prevent cross contamination.
2. Food employees shall wash their hands when they become contaminated. That means after handling raw meats, seafood, poultry, or eggs and before handling any ready-to-eat foods. After touching face to include eyes, nose, and mouth. Proper employee hand washing is one of the most important ways to prevent Foodborne Illnesses. Please educate your new employee on when, how and where to properly wash her hands.
3. Food employees are allowed to drink while in the kitchen, but make sure their container has a lid and a straw for them to drink out of in order to prevent the spread of germs and cross contaminate food and food contact surfaces.
4. Hand sink repairs need to occur as soon as possible in order for cook at grill to have accessible handwashing. Until repairs have been conducted, all employees shall was their hands in the designated handsink at the front counter. Please call Rebecca at the Alexandria Health Department at (703) 746-4972 when repairs are complete.
5. Make sure all employees properly wash, rinse, and sanitize equipment and utensils. Stickers provided (wash, rinse, and sanitize to place on the sink basins at the 3-compartment sink).
Repeat violations are subject to civil penalties.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. Food employee washed her hands without the use of soap or scrubbing for a minimum 20 seconds (approximately 5 seconds).
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. Corrected by educating food employee on the importance of proper cleaning procedures for hands.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash 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. Observed food employee perform the following activities without properly washing her hands:
1. Touched face and put fingers in her mouth.
2. Broke raw egg and started to approached a rice bowl to place cooked steak on top.
3. Grabbed a handful of raw ground beef with gloved hands and started to grab bread.
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 instructing the food employee to wash her hands after touching her face and putting her fingers in her mouth, after breaking the raw egg/before handling cooked steak, and after handling raw beef/before handling bread.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in the 3-compartment utensil washing sink/food prep sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. Corrected by discussing how food employees may only wash their hands in either of the two designated handsinks in order to prevent cross contamination.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed a bottled sports drink on the kitchen food prep table.
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. Corrected by discarding bottled drink.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: Observed food employee wash and rinse a metal bowl in the 3-compartment sink and then proceeded to store the bowl on the drain board for air-drying. No sanitizer was used.
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. Food employees shall properly wash, rinse, and sanitize all equipment and utensils at the 3-compartment sink.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility across from grill is blocked (garbage can stored in front of hand sink), preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. Corrected by relocating garbage can.
- Plumbing / Maintained in Good Repair
Observation: Hand sink faucets across from grill to not turn off once turned off.
Correction: Plumbing fixtures shall be maintained in good repair. A repair person needs to be called to have the faucets at this hand sink repaired. Until repairs are complete all hand washing shall be done in the designated hand sink at the front counter.
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10/01/2013 | Routine | |
This visit was conducted to complete a risk based food safety evaluation:
1. You must ensure that all food handlers where gloves when handling ready to eat foods. I will conduct a follow up visit to check ongoing compliance with this.
2. Improved cooling practices were observed today, with items being refrigerated prior to being placed in the salad bar.
3. Cooking temperatures taken were noted to be correct.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling ready-to-eat chicken using their bare hand.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
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05/29/2013 | Risk Factor Assessment | |
This visit was conducted to complete a routine food safety evaluation.
1. You must ensure that raw meat (burger patties and steak) is not stored above ready to eat foods in your line cooler.
2. Ensure that the rice spoon is not stored in standing water in between uses.
3. I was really pleased to see that the display cover is working and helping to maintain foods at 41
°F
or below.
- 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 beef and burger patties were stored above lettuce in the reach in refrigerator.
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.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Rice spoon was observed left in standing 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.
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01/16/2013 | Routine | |
Restaurant representatives - add corrected or new information about Old Town Sandwich Shop, 127 S. Peyton St 101, Alexandria, VA 22314 »