Observed good handwashing!
Utilize employee health poster provided to train employees on their responsibility to report certain symptoms and illnesses to the PIC. Employees should know where to find this information.
When cooling foods in the walk-in, uncover and leave foods uncovered until they cool.
Note: Please make sure all employee drinks are in a cup with a lid and straw.
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Employees did not know the reportable symptoms of Big 6 illnesses.
Correction: Implement an EHP- it is the responsibility of the employee to report certain symptoms and illnesses to the PIC.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Observed ice scoop in ice with the handle in contact with ice.
Correction: Duriing pauses in service/use, utensils should be stored on a clean surface OR in the food with the handle above the food.
- Cooling Methods (corrected on site)
Observation: Observed foods in walk-in cooling in tightly covered containers.
Correction: Foods that are cooling shall be uncovered to facilitate heat transfer from the surface of the food.
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03/28/2016 | Routine | |
This visit was made to conduct a standardization on 8/19/15 at 3:00 PM. Spoke to Peter Roca throughout assessment.
No violation noted during this evaluation. | 08/19/2015 | Training | |
Discussed proper cooling methods and procedures and cooking temperatures with person-in charge and employee.
- Critical: Raw Animal Foods Cooked to 165°F (corrected on site)
Observation: The following poultry item was not cooked to a sufficient temperature and/or time to eliminate pathogenic bacteria: chicken breast cooked at 152°F.
Correction: Raw animal foods such as poultry, wild game animals, stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, stuffed ratites, or stuffing containing any of these raw animal foods shall be cooked to a minimum internal temperature of 165°F for at least 15 seconds.
Re-cooked: 194°F
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 70°F within a 2 hours: Green bean mixed gravy, 78°F at 3 hours.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
Voluntarily discarded.
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer.
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: The faucet to serving area hand sink is leaking.
Correction: A plumbing system shall be maintained in good repair.
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06/30/2015 | Routine | |
This visit was made to conduct a routine food safety evaluation in conjunction to a complaint received. Food service establishment has not received any other complaints and no food employees have reported ill symptoms during time of complaint.
The following observations require correction:
1. Expectation is for food employees to know reportable symptoms and the Big 5. Provided employee health poster.
2. Hot water for cook line hand sink is slow to reach faucet (took over 2 minutes) and when faucet is turned off it does not immediately produce hot water (took over 2 minutes). Hand sinks shall be supplied with warm water to promote adequate hand washing. Certified Food Protection Manager (FPM) called repair person during evaluation to have repairs conducted.
3. Sanitizer waste line for the 3-compartment utensil washing sink has a leak and shall be repaired
4. Back kitchen hand sink waste line has a leak and shall be repaired.
5. Waste water from the 3-compartment utensil washing sink drain line does not adequately flow into hub drain at floor sink. Currently the pipe is not adequately aligned over hub drain and there is overflow onto surrounding floor. Re-align waste line to properly dispose of waste water from the 3-compartment sink.
Note: In addition to temperature control, this food establishment also uses time (4 hour maximum time limit) with all hot foods. Current practice is to use temperature control with time as a secondary control measure.
*Repeat observations are subject to civil penalties.
- 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: food employees do not know reportable symptoms of the Big 5.
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)
- Plumbing / Maintained in Good Repair
Observation: Waste-line piping for the 3-compartment utensil washing sink does not align and adequately drain into the hub drain on top of floor sink. Currently there is overflow onto surrounding floor.
Correction: Properly align waste-line to provide sufficient means to dispose of waste water from the 3-compartment utensil washing sink.
- Plumbing / Maintained in Good Repair
Observation: The cookline hand sink is slow in providing warm water (took over 2 minutes). Once hand sink was turned off and turned back on, it took an additional 2 minutes to produce hot water.
Correction: Restore hot water to hand sink to promote hand washing. Food employees shall be provided with designated hand sink supplied with warm water, soap, and paper towels. Proper hand washing is a significant control measure in the prevention of foodborne illnesses. Certified Food Protection Manager (FPM) called repair person during evaluation.
- Plumbing / Maintained in Good Repair
Observation: The following waste lines are leaking:
-sanitizer compartment of the 3-compartment sink
-hand sink located in the back preparation room adjacent to the single compartment prep sink.
Correction: Repair waste lines to properly dispose of waste water.
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03/04/2015 | Routine | |
This visit was made to conduct a training inspection. There were no risk-factor/public health intervention violations observed.
No violation noted during this evaluation. | 10/20/2014 | Training | |
A new hot water installed: State Sandblaster, Model # SBD8110ne 118
BTU# 180,000 at 174.54 GPH
- 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:Chicken at 42 and 44F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
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06/17/2014 | Risk Factor | |
Hot water supply deficiency contract signed and FAX yesterday.
No violation noted during this evaluation. | 01/14/2014 | Other | |
This is a follow-up on Popeye's hot water deficiency. The District Manager will present the hot water deficiency contract to be sign by the owner.
I spoke to the owner and he is considering a replacing the unit to comply. I suggest to submit the specs of the unit before purchasing.
Temperature of the water: 107F.
*Delivered routine inspection from yesterday and signed by the CFM.
*Copy of the repair invoice for the hot water attached to my report.
No violation noted during this evaluation. | 01/10/2014 | Follow-up | |
Hot water heater tank: AO Smith Model BT-100-110
RRU: 74 GPH
BTU 76,000
RRR: 128 and RRU is 74GPH
Insufficient at 54GPH
* A contract for insufficient for hot water demand will be dropped tomorrow for signature.
- Critical: Water / Capacity / Quantity and Availability (corrected on site)
Observation: There is not a sufficient water supply to this facility for proper sanitization within this food service establishment.
Correction: The water source and system shall be of sufficient capacity to meet the peak water demands of the food establishment.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Mechanical Ventilation Required (corrected on site)
Observation: Ventilation is not sufficient to keep rooms free of excessive condensation. Exhaust covered with cardboard.
Correction: Provide mechanical ventilation at a sufficient capacity to minimize soiling of walls, ceilings, and equipment
- Maintenance Tools Stored in Orderly Manner (corrected on site)
Observation: Maintenance tools are not being stored in an orderly manner.
Correction: Store all maintenance tools in an organized manner to prevent harborage and breeding conditions for rodents and insects.
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01/09/2014 | 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: employees did not know all the reportable symptoms or Big 5 illnesses.
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)
- 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.
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.
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09/10/2013 | Risk Factor Assessment | |
This visit was made to conduct a complaint inspection.
Discussed with the Certified Food Manager (CFM) the cooking process for their raw chicken. Food employees bread the raw chicken and then proceed to cook chicken in fryers for a designated time frame. Fryers are equipped with automated alarms for notification of end cook times. Fryers allocated a maximum load of 60 chicken breasts per cycle. As per CFM, they never exceed 40 pieces of chicken due to food waste.
Observed the cooking process for the following foods:
-chicken breasts cooked to 169-198F
-waffle chicken strips cooked to 194-211F
-chicken nuggets cooked to 175-196F
No violation noted during this evaluation. | 08/30/2013 | Complaint | |
The Alexandria Health Department received the following complaint: Very strong odor of sewage. No visible problems in the men's bathroom. I did not observe any violations or strong odors
No violation noted during this evaluation. | 07/31/2013 | Complaint | |
- Critical: Certified Food Manager: Presence Required
Observation: There is no Certified Food Manager (CFM) present in the establishment. Provide current CFM permit in 10 days.
Correction: It is unlawful to operate a food establishment unless it is under the immediate control of a CFM. It is highly suggested that you have more than one employee with the food manager's certification. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in enforcement action.
- Handwashing / Where to Wash
Observation: A food employee was observed cleaning their hands in a food preparation sink. Employee was instructed to use only the hand sink for hand washing.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- 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: small prep cooler.
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 abus Repair the prep cooler.e for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Equip/Utensils/Linens/Single-Service/Storage, Location
Observation: Single service cups were found stored on the floor in the dry storage area..
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.
- Toilets and Urinals / Numbers and Capacities by Law
Observation: There are not an adequate number of toilets required by the Virginia Uniform Statewide Building Code. The toilet in the ladies rest-room is inoperable repair in 24 hours.
Correction: At least one toilet and not fewer than the toilets required by Law shall be provided. If authorized by Law and urinals are substituted for toilets, the substitution shall be done as specified in Law.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. Provide pest control for flies and fruit flies.
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.
- Toilet Room Doors Kept Closed
Observation: Observed that the ladies toilet room door is being kept open.
Correction: Keep toilet room doors closed to prevent insect and rodent entrance and the associated spread of potential disease.
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05/09/2013 | Routine | |
Good Job!
No violation noted during this evaluation. | 01/10/2013 | Risk Factor | |
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