The Person in Charge has now obtained a Northern Virginia Certified Food Protection Manager's card and has faxed a copy of the card to the Alexandria Health Department office.
Thank you for getting this card.
No violation noted during this evaluation. | 01/13/2016 | Follow-up | |
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. Person in Charge did not have a Northern Virginia Certified Food Protection Manager card at the time of the visit. Establishment shall be under the control of someone holding a valid Northern Virginia Certified Food Protection Manager card at all operating times. Card is to be obtained from ORS Interactive within 10 business days. A follow up visit will be conducted to verify. You may also fax a copy of the card to me at (703) 746 4919 or e-mail it to eric.spring@vdh.virginia.gov
2. Please implement an Employee Health Policy that requires all employees to know the Big 6 foodborne illnesses and all reportable symptoms and Certified Food Managers to know when to restrict or exclude sick employees
- Critical: Certified Food Manager: Presence Required
Observation: Person in Charge did not have a Northern Virginia Certified Food Protection Manager card at the time of the visit. He did have a certificate from a food safety course.
Correction: Establishment shall be under the control of someone holding a valid Northern Virginia Certified Food Protection Manager card at all operating times. Card is to be obtained from ORS Interactive within 10 business days. A follow up visit will be conducted to verify.
- 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: a food worker was unable to correctly identify big 6 foodborne illnesses and their symptoms.
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, Salmonella, E. coli, or Shigella)
- 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: beef and meatball toppings for pizza were at 42-47°F on top of make table.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Amount of food was reduced in each insert and placed in walk in refrigerator. Please do not overfill the inserts on top of the make tables.
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01/05/2016 | 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, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands.(employee put on clean gloves to prepare food without washing 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.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open can of soda on table w/clean pans.
Correction: Employees may drink from a cup with a lid and straw. Drinks may be stored on bottom shelf of table.
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01/15/2015 | Routine | |
This is a follow-up inspection for the hot water heater. Temperature of water is at 108F.
- Water / Pressure / Quantity and Availability (repeated violation)
Observation: Hot / Cold water under insufficient or inadequate pressure was found to serve the following equipment. Hand sink and 3 compartment sink..
Correction: Inadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure to the equipment immediately.
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06/17/2014 | Follow-up | |
Call for repair and FAX the receipt to 703-746-4919. Follow-up tomorrow.
Civil penalty issued for 5-103.12 Ticket # 04089, $50.00
- Water / Pressure / Quantity and Availability
Observation: Hot / Cold water under insufficient or inadequate pressure was found to serve the following equipment. Hand sink and 3 compartment sink..
Correction: Inadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure to the equipment immediately.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: The handwashing station at the back is being used as a dump station.
Correction: A hand washing sink may not be used for purposes other than hand washing.
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06/16/2014 | Routine | |
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The 2 handwashing station are being used as a dump station.
Correction: A hand washing sink may not be used for purposes other than hand washing.
- Plumbing / Maintained in Good Repair
Observation: The 2 hand sinks are slow to drain.
Correction: A plumbing system shall be maintained in good repair.
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12/09/2013 | Routine | |
- Equip/Utensils/Linens/Single-Service/Storage, Location
Observation: Pizza boxes were found stored on the floor.
Correction: Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
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06/05/2013 | Routine | |
- Equipment / Good Repair / Operation
Observation: The following mechanical freezer unit is not currently operating as required to cold hold food at a temperature of 0°F or less.
Correction: The freezer shall be capable of holding foods at a temperature of 0°F or below. Repair the unit(s) immediately.
- Equipment / Good Repair / Components / Gaskets (corrected on site)
Observation: The door handle of the following unit(s) are damaged: the warmer unit.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: the sausage dispenseror and the pizza slicer.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- 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.
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.
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12/03/2012 | Routine | |
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