- Hand Drying Provision / Individual, Disposable Towels (repeated violation)
Observation: Observed that paper towels were not provided at the bar handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Handwashing Signage at Handwashing Facilities Required (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the bar handwashing lavatories used by food employees.
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
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09/25/2015 | Routine | |
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at the bar handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the kitchen or bar handwashing sinks. Paper towels were provided in the kitchen during the inspection.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Handwashing Signage at Handwashing Facilities Required
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. (bar)
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
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03/25/2015 | Routine | |
This visit was made to conduct a pre-opening inspection. Bar counter okay to begin operation.
Bar is limited to beer/wine, no food preparation.
No violation noted during this evaluation. | 01/26/2015 | Pre-Opening | |
Northern Virginia FPM Cards faxed to office in correction of the violation noted on the inspection on 9/23/14.
No violation noted during this evaluation. | 09/24/2014 | Other | |
This visit was made to conduct a routine inspection. AHD Food Safety Information Pack given and discussed.
- Certified Food Manager: Certificate Process (repeated violation)
Observation: Person in charge has a ServSafe certification but does not have their Northern Virginia Food Managers Card.
Correction: Obtain approved food managers card and fax a copy to the Alexandria Health Dept. within 10 business days. Fax # 703-746-4919
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09/23/2014 | 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: no employee health policy. Gave new form.
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)
- Food Storage / Prohibited Areas / Other Sources
Observation: Food storage under other sources of contamination. Food uncovered in dry storage. Plates, bowls etc. exposed on buffet bar.
Correction: Food may not be stored under other sources of contamination.
- Mechanical Warewash Machine, Operated per Manufacturer's Instructions
Observation: No template on the dish machine for wash and rinse times and temperatures.
Correction: A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions.
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03/07/2014 | Routine | |
Repeat violations are subject to civil penalties
- Certified Food Manager: Certificate Process (corrected on site)
Observation: Person in charge has a serve safe certification but is not certified by Northern Virginia.
Correction: Obtain approved certified food managers certificate and faz a copy to Alexandria Health Department within 10 days. AHD fax #: (703) 746-4919. Corrected by providing CFM: Cory Gens 7/6/18 F-109014
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open containers of coffee and a water bottle stored on food prep table.
Correction: Food employees shall eat and drink only in designated areas where the contamination of exposed food or other items needing protection can not result.
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09/06/2013 | Routine | |
This visit was conducted to complete a routine food safety evaluation. '
1. Ensure that food items Kept on the buffet are kept at the correct temperatures during your slower service periods.
2. The kitchen was cleaned and maintained to a high standard. Good hand washing was also observed during the evaluation.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: Scrambled eggs was observed at 121-133°F, and sausage and egg sandwiches were observed at 116-128°F in the buffet area.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
- 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: Sour cream was observed at 53°F on the buffet.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (Discarded)
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02/19/2013 | Routine | |
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