- Certified Food Manager: Certificate Process
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. Failure to provide a copy of the photo identification card may result in further enforcement action.
- 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: walk-in refrigerator (lettuce). The lettuce was covered during the inspection.
Correction: Foods shall remain covered at all times.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. A box of chicken is stored on the walk-in refrigerator 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.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket. The solutions in the wiping cloth buckets were changed during the inspection.
Correction: The wiping cloth buckets used for storage of wet towels shall be maintained at a chemical concentration of a t least 50-100ppm of chlorine, 12.5-22ppm of iodine, or 200ppm of quaternary ammonium compound.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin. The solution of sanitizer in the 3 compartment sink was changed during the inspection.i
Correction: The sanitize basin of a 3-vat sink shall operate at a chemical concentration of at least 50-100ppm of chlorine, 12.5 - 25ppm of iodine, or 200ppm of quaternary ammonium compound.
- Designated Areas Provided for Employee Eating, Drinking, Smoking (corrected on site)
Observation: Observed that employee's bottled drink is not located to protect food item from contamination. The employee discarded the bottle water that was improperly stored with pasta.
Correction: Relocate the area designated to accommodate employees' personal needs to prevent the potential contamination of food, food equipment and utensils, linens, or single-service items.
- Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. Detergent was not labeled and improperly stored with sodas. The detergent was relocated during the inspection.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
- Critical: Separation of Toxics by Spacing or Partitioning (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Stainless steel polish was improperly stored at the hand sink and with single service straws. The polish was relocated during the inspection.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.
|
01/04/2016 | Routine | |
- Certified Food Manager: Certificate Process (repeated violation)
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CPM) exam (ServeSAfe) , but does not possess the Northern Virginia FPM card.
Correction: Obtain a Northern Virginia FPM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia FPM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (repeated violation)
Observation: Observed employees' drinks and foods opened on food contact surfaces.
Correction: Employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
|
09/01/2015 | Follow-up | |
This follow-up inspection is to document that the FPM has a current Northern Virginia Food Protection Manager License.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (repeated violation)
Observation: Observed employees' drinks and foods opened on food contact surfaces.
Correction: Employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
|
09/01/2015 | Follow-up | |
the purpose of this visit is to conduct a follow-up inspection from the 8/18/15 inspection. The walk-in refrigerator has been repair and the TCS foods are 41°F or below .
Obtain a Northern Virginia FPM card from ORS Interactive, Inc. within 5 business days. A copy of the Northern Virginia FPM card can be faxed to the Environmental Health Division at 703.746.4919.
- Certified Food Manager: Certificate Process
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CPM) exam (ServeSAfe) , but does not possess the Northern Virginia FPM card.
Correction: Obtain a Northern Virginia FPM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia FPM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (repeated violation)
Observation: Observed employees' drinks and foods opened on food contact surfaces.
Correction: Employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
|
08/27/2015 | Follow-up | |
This visit was made to conduct a risk based assessment. The Person in Charge was very helpful during the visit. The following issues require attention:
1. Various Time/Temperature Control for Safety Foods (TCS foods) were measured at 47 °F in the walk in refrigerator. TCS foods in this unit were disposed of by the Person in Charge. Please do not use this unit until the temperature can be confirmed to hold at 41°F or below. The Person in Charge is taking the following corrective actions:
- replacing out of temperature TCS foods from other store locations and from their supplier
- contacting repair company to service the unit
Please fax us a copy of the invoice from the repair company and confirm that refrigeration unit has been repaired.
2. Person in Charge did not have a Northern Virginia Certified Food Protection Manager card at the time of the visit. Please obtain a card from ORS Interactive within 10 days and fax or e-mail us a copy at (703) 746-4919 or lynn.bremby@vdh.virginia.gov
3. Observed food items stored on the floor of the walk in refrigerator and freezer. Obtain additional dunnage racks to store food properly off the floor.
*Repeat Observations are Subject to Civil Penalty
- Certified Food Manager: Certificate Process
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CPM) exam (ServeSAfe) , but does not possess the Northern Virginia FPM card.
Correction: Obtain a Northern Virginia FPM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia FPM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers
Observation: Observed employees' drinks and foods opened on food contact surfaces.
Correction: Employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- 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: lasagne, mortadello, cut tomato, meat sauce, lunch meat and raw chicken wings were all at 47°F in the walk in refrigerator
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Person in Charge discarded all TCS food items in the walk in refrigerator. Person in charge going to replace all TCS foods that were out of temperature and look into servicing the walk in unit.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station in the front of the prep area is being used for purposes other than washing hands. Observed wet towels and cup in the sink.
Correction: A handwashing sink may not be used for purposes other than hand washing. Items were removed from the sink.
|
08/18/2015 | Risk Factor | |
Issued inspection report.
No violation noted during this evaluation. | 05/20/2015 | Other | |
Repeat violations are subject to fines
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (food prep area) 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
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. (cookies)
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.
- Food Protection From Environmental Sources during Preparation (corrected on site)
Observation: Food is subject to environmental sources of contamination during preparation. The sheet pans of pizza dough were improperly placed on top of the trash can during preparation. Th food service worker removed the sheet trays after being instructed to do so.
Correction: During preparation, unpackaged food shall be protected from environmental sources of contamination.
- 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: lasagna, gyro, chicken wings, sausage. 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.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: the refrigerated drawers were not maintaining for at 41°F or below. The refrigerated drawers were holding 41°F by the end of the inspection.
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.
- Wash Procedure is Effective & Appropriate to Equipment/Utensil
Observation: The large food container was observed ineffectively cleaned by manual warewashing. The equipment was not sanitized and the sinks lacked stoppers to keep water/sanitizer in the sinks.
Correction: Equipment food contact surfaces and utensils shall be effectively washed to remove or completely loosen soils by using the manual or mechanical means necessary such as the application of detergents containing wetting agents and emulsifiers
- 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: food container. The EHS instructed the food service worker on proper dish washing..
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
|
05/19/2015 | Routine | |
This visit was made to conduct a training inspection. The following risk factors/ public health intervention violations were observed:
Poor personal hygiene/ Hands as a Vehicle of Contamination
Cross Contamination of raw animal products and ready-to-eat foods
Employee Health Policy
No violation noted during this evaluation. | 02/10/2015 | Training | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Employe failed to use a paper towel when washing his hands. The employee used a cloth towel.
Correction: The FPM instructed the employee on prep hand washing.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Observed employee's open drinking container in the food prep area. The container was moved to a non-food area during the inspection.
Correction:
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. (walk-in freezer)
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.
|
11/10/2014 | Routine | |
- 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, and before putting on gloves. Food service workers washed their hands after being instructed.
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the rest-room, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Open cups of water and canned juices were observed in the food prep area. The open drinking container 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 items.
- Hair Restraint Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints. Food service worker used a hair net to restrain his hair.
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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the 3 compartment sink is being used for purposes other than washing hands. Scrub pads and a container of soapy water were placed in the hand sink. The cleaning equipment were removed from the hand sink during the inspection.
Correction: A handwashing sink may not be used for purposes other than hand washing.
- Dressing Areas & Lockers for Orderly Storage of Employee Clothing & Possessions (corrected on site)
Observation: Lockers or other suitable facilities are not provided for employees clothing and other possessions. Employee's back pack is improperly placed with dry pasta. The manager relocated the back pack during the inspection.
Correction: Provide proper storage facilities for employees' personal belongings to prevent contamination of food, food equipment, and food contact surfaces.
- Controlling Pests by Routine Inspection of Premises (corrected on site)
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests.Observed flying bugs in the rear storage area. Provide pest control for pest problem.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
|
08/12/2014 | Routine | |
30 days first routine joint inspection with Lynn.
No violation noted during this evaluation. | 08/12/2014 | Other | |
This is a pre-opening inspection the following needs corrections:
1.The prep sink under pipe is splashing water on the floor.
2. The 3 compartment sink rinse basin is not holding water properly.
3. Mixer bowl is 20 inches diameter and the 3 compartment sink basin is only 18 inches wide.
4. Wall connectors need sealing.
*Recommended the issuance of the Alexandria Health Department permit.
*OK for CO
NOTE:
Bowl will be wash and rinse on the drain of the 3 compartment sink ( left ) and will be sanitize at the right hand side drain board using the Uni-Kem hose directly to the bowl.
No violation noted during this evaluation. | 07/09/2014 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Paisano's Pizza, 2012 Eisenhower Ave, Alexandria, VA 22314 »