This visit was made to conduct a training inspection. The following items require correction:
1. Please provide staff training on employee health. We want all staff to know the symptoms and illnesses they are required to report and we want managers to know how to handle sick employees.
2. Please train staff on where and when to wash their hands (no rinsing hands in the sanitizer buckets).
- 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: employee didn't know symptoms to report or the Big 6 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, Nontyphoidal Salmonella, E. coli, or Shigella)
- 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 washed hands, put on gloves, then put on hair restraint).
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.
- Sanitize Solution Used for Wiping Cloths Stored off Floor, Prevent Contamination of Food & Equipment
Observation: Wet wiping cloth buckets improperly stored.
Correction: Wet wiping cloth buckets containing chemical sanitizing solutions shall not be stored on the floor. The wet towel buckets shall also be used in a manner that prevents contamination of food, equipment, utensils, linens, and single service items.
- Critical: Raw Animal Foods Cooked to 145°F (corrected on site)
Observation: The following fish item was not cooked to a sufficient temperature and/or time to eliminate pathogenic bacteria: salmon.
Correction: Raw animal foods such as eggs, fish, pork, and commercially raised game animals shall be cooked to heat all parts of the food to a minimum internal temperature of 145°F for at least 15 seconds.
- 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: pico de gallo.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: grill brushes in "clean" pan.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
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11/11/2015 | Routine | |
Received a faxed service report shows that the dishmashine drain line was raised and provided air gap. Five managers obtained Northern VA Food Protection Manager License.
No site visit was made.
No violation noted during this evaluation. | 06/03/2015 | Follow-up | |
Received dishmachine maintenance service report by fax. The report shows the pipes no longer leaking, booster working properly, and final rinse temperature is 188F.
No site visit was made.
- 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 (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.
- Critical: Direct Connection Not Allowed / Backflow Prevention Required/ 3-Vat Sink & Food Equipment
Observation: A direct connection exists between the drain line of the dishmachine and the sewer system.
Correction: A direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed.
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05/28/2015 | Follow-up | |
Dishmachine was stopped operation because of leaking, maintenance service was called. 3-compartment sink was set up to use during inspection.
- 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.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: ice scoop.
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.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths were not hold in sanitizer bucket between use.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Equipment / Good Repair / Operation
Observation: Dishmachine hot water pipe line is leaking and stopped for operation.
Correction: Repair the dishmachine to restore a state of condition that allows for proper operation.
- Critical: Direct Connection Not Allowed / Backflow Prevention Required/ 3-Vat Sink & Food Equipment
Observation: A direct connection exists between the drain line of the dishmachine and the sewer system.
Correction: A direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed.
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05/27/2015 | Routine | |
This visit was made to conduct a follow-up inspection and to drop off the inspection report from yesterday. The dishmachine triggered the thermolabel and is operating properly.
No violation noted during this evaluation. | 01/22/2015 | Other | |
Note: went over code changes-gave binder
Keep a copy of FPM card on file in case you forget to bring the card with you.
Cool foods uncovered!
- 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: glasses at bar 3 comp sink.(sanitizer concentration 0 ppm-corrected to 200 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.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified
Observation: Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112)
Correction: Hot water warewashing machines shall achieve a utensil/equipment surface temperature of at least 160°F as measured by an irreversible registering temperature indicator. The thermolabel provided on the equipment/utensils shall turn black if the warewashing machine is properly heat sanitizing as required. If the thermolabel does not turn black, the warewashing machine shall not be used. Employees will have to set up the 3-vat sink to manually wash, rinse, and chemically sanitize all equipment, utensils, dish ware, glass ware, etc. A follow-up inspection will be conducted within 24 hours to ensure the machine has been repaired.
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01/21/2015 | Risk Factor | |
This visit was made to conduct a complaint evaluation. Reviewed complaint with food establishment managers. This food establishment has taken the following steps in response to complaint:
-the dining room in question was closed down following complaint at approximately 4:30 PM on Sunday, October 12, 2014
-manager on duty called pest control company the night of the complaint
-pest control company set traps in each booth in the affected dining room on October 13, 2014 (reviewed invoice with managers)
-pest control company set bait traps outside of food establishment to include nearby shrubbery
-food establishment has had a construction consultant to evaluate roofing for rodent entry points
-district food establishment manager was notified of complaint and has been to facility and has determined exterior entry points
-door sweeps have been installed on exit doors to minimize/prevent rodent entry
-each dining table, chair, and booths have been broken down to inspect possible harborage conditions and for additional cleaning
-pest control company was routinely performing service once every three weeks and since the complaint have now been contracted to provide services every two weeks.
Contact Alexandria Health Department if you have additional questions or concerns or you receive additional complaints.
No violation noted during this evaluation. | 10/16/2014 | Complaint | |
This visit was made to conduct a risk assessment. Please note the following items:
1) Review proper hand washing procedures with all employees. They must wash their hands at a hand sink with warm water and soap for at least 20 seconds and then use paper towels to dry their hands and turn off the water.
2) Ensure dipper wells are turned on and at a velocity in which they will flush food debris off utensils (during inspection the one at the ice cream station was barely dripping).
3) Store sanitizer buckets up off of the floor.
4) Great job with cold and hot holding temperatures as well as cook temperatures.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. Employee observed washing hands for about 9 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.
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09/15/2014 | Risk Factor | |
This visit was made to conduct a change-of-ownership inspection. Please correct the following items:
1) Provide 50 foot candles of light at bar where food preparation (slicing of fruit) is being done.
2) Provide 20 foot candles of light at bar 3-compartment sink.
3) Handwash signs must be present at hand wash sinks (not at exterior door in women's restroom).
Note* Food Safety Binder given and new changes discusses (Thawing fish that are in ROP, thermolabels, inspection reports available).
Recommend issuance of AHD permit.
Ok for C/O
No violation noted during this evaluation. | 07/28/2014 | Pre-Opening | |
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