This visit was made to follow up to the routine food safety evaluation conducted on February 5 2016. The following corrective actions have been taken:
1. The chemical dishwashing machine has been repaired and is now functioning properly
2. The Walk in Refrigerator was turned down and is now maintaining temperatures around 36°F
Thank you for taking these actions
- Food Storage Containers, Identified with Common Name of Food (repeated violation)
Observation: Storage containers of food containing flour, sugars, lentils were not labeled.
Correction: All food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (repeated violation)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: numerous foods in the 2 door prep top and in the walk in refrigerator were not date marked. Some items had old sticker dates on them and were not updated.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "Use by" not exceeding 7 total days. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on "February 1" they shall be date marked with a "use by" date not exceeding "February 8". Person in Charge to begin date marking all food items prepared on site and kept for more than 24 hours.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment (repeated violation)
Observation: Observed that there is a lot of equipment and materials not in use in the restaurant that are stored in the back near the dry food storage items.
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. Person in Charge informed me that he is planning on removing most of those items and relocating to another storage area.
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02/11/2016 | 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. The dishwashing machine is not properly sanitizing. Please have this machine repaired. A follow up visit will be conducted in approximately 3 business days to verify. In the meantime use the 3 compartment sink to wash, rinse and sanitize all food contact surfaces.
2. Time/temperature Control for Safety Foods (TCS foods) prepared on site and not used within 24 hours need to be date marked with a "use by" date not exceeding 7 total days
Note: The Walk in Refrigerator is operating right around 41-42°F. Please monitor this unit and have it serviced if needed.
An updated Employee Health Policy Poster was provided and its requirements discussed with staff.
*Repeat Observations are Subject to Civil Penalty
- Food Storage Containers, Identified with Common Name of Food
Observation: Storage containers of food containing flour, sugars, lentils were not labeled.
Correction: All food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Observed many food containers stored on the floor of the walk in refrigerator.
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. Person in Charge relocated all food items off the floor.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: numerous foods in the 2 door prep top and in the walk in refrigerator were not date marked. Some items had old sticker dates on them and were not updated.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "Use by" not exceeding 7 total days. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on "February 1" they shall be date marked with a "use by" date not exceeding "February 8". Person in Charge to begin date marking all food items prepared on site and kept for more than 24 hours.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: Observed that the dishwashing machine is not sanitizing. No concentration of chlorine being used to sanitize was measured in the machine.
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. Please have this machine repaired. A follow up visit will be conducted in approximately 3 business days to verify. In the meantime use the 3 compartment sink to wash, rinse and sanitize all food contact surfaces. three compartment sink was set up during visit.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that there is a lot of equipment and materials not in use in the restaurant that are stored in the back near the dry food storage items.
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. Person in Charge informed me that he is planning on removing most of those items and relocating to another storage area.
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02/05/2016 | Routine | |
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Employee drinks in kitchen in unnaproved containers (no lid)
Correction: - Employee beverages may be consumed in kitchen as long as they are covered and consumed through a straw.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the kitchen is being used for purposes other than washing hands. (plastic tub with utensils in handsink)
Correction: A handwashing sink may not be used for purposes other than hand washing.
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06/24/2015 | Risk Factor | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site) (repeated violation)
Observation: Employee did not use paper to turn off faucet after washing hands (proper method demonstrated)
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.
- Critical: Food Condition / Safe, Unadulterated, and Honestly Presented (corrected on site) (repeated violation)
Observation: The following food item(s) is observed to be unsound or adulterated: rice (discarded)
Correction: ALL food shall be safe, unadulterated and honestly presented as specified under 3-601.12.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site) (repeated violation)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: a few items in the walk in (corrected onsite)
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
- Conditions of Use/Manufacturer's label, Conditions of Certification (corrected on site) (repeated violation)
Observation: An individual at the food establishment is applying a pesticide without a current VDACS Pesticide Applicator certification and/or is applying a pesticide in violation of the manufacturer's label (Raid can on premises)
Correction: Individuals applying pesticides in a food establishment must have a current VDACS Pesticide Applicator certification, and must apply pesticides in a manner that is consistent with the manufacturer's label.
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02/04/2015 | Risk Factor | |
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed (did not wash for a full 20 sec.) Proper method demonstrated
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures (employee did not wash for a full 20 sec.) proper handwashing was demonstrated
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.
- Critical: Food Condition / Safe, Unadulterated, and Honestly Presented (corrected on site)
Observation: The following food item(s) is observed to be unsound or adulterated: many items in the walk in were moldy and had to be discarded
Correction: ALL food shall be safe, unadulterated and honestly presented as specified under 3-601.12.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor (food on the floor in walk in refrigerator and 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.
- 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: cooked vegetables, chicken (items discarded)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: many small containers of food in prep unit. All items were date marked during inspection
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 10/1 they shall be date marked with a "use by" date not exceeding 10/7.
- Physical Facilities Good Repair
Observation: Observed that the 3 compartment sink at the bar is not maintained in good repair (needs to caulked/affixed to wall)
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Conditions of Use/Manufacturer's label, Conditions of Certification (corrected on site)
Observation: An individual at the food establishment is applying a pesticide without a current VDACS Pesticide Applicator certification and/or is applying a pesticide in violation of the manufacturer's label (using Raid can in establishment)
Correction: Individuals applying pesticides in a food establishment must have a current VDACS Pesticide Applicator certification, and must apply pesticides in a manner that is consistent with the manufacturer's label.
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11/04/2014 | Routine | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures (employee did not use paper towel to turn off faucet) corrected
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.
- 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 (employee drink with no lid or straw)
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.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw pork over ready to eat food in 2 door prep
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- 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: raw chicken (prep unit), potato, samosa filling (discarded)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site) (repeated violation)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: chicken soup, chicken, lentil soup, garbanzos
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 7/1 they shall be date marked with a "use by" date not exceeding 7/7.
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07/29/2014 | 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 BIG 5 illnesses or reportable symptoms. New poster provided, review with all staff
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)
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: clever stored in between wall and prep unit
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.
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: lentils (prepared yesterday) discarded
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.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: mostly all items in walk in and reach in are not dated
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 4/1 they shall be date marked with a "use by" date not exceeding 4/7.
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04/16/2014 | Routine | |
This visit was made to conduct a routine inspection. The following items need correction:
- Handsink may only be used for handwsshing (no storage)
- Keep sani- buckets off the ground
-- All violations must be corrected within 10 days
** Repeat violations shall be subject to civil penalty
- Sanitize Solution Used for Wiping Cloths Stored off Floor, Prevent Contamination of Food & Equipment (corrected on site)
Observation: Wet wiping cloth buckets improperly stored (sani bucket on floor)
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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the dishwashing area is being used for purposes other than washing hands (pans stored in handsink)
Correction: A handwashing sink may not be used for purposes other than hand washing.
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01/28/2014 | Routine | |
The establishment is not open for business yet.
No violation noted during this evaluation. | 10/15/2013 | Routine | |
This is a pre-opening inspection. The following needs corrections:
1. Burnt lights over the prep table.
2. Missing caulking at the 3 compartment sink.
3. Dishmachine barely passed the chlorine test strip.
4. Floor drains emitting foul odor
5. Light intensities under the hood is less than 50 ft. candles.
*Adjust the dishmachine chlorine dispenser.
*Recommended the issuance of the Alexandria Health Department permit.
*OK for CO
No violation noted during this evaluation. | 09/10/2013 | Pre-Opening | |
This is a pre-opening inspection. The following needs corrections:
1. Grease trap is emitting a foul odor.
2.The grease trap lid is heavily damaged.
3. #3 compartment sink plugs are not working.
4. #3 compartment sink faucet fixtures are leaking.
5. Missing caulking on the hand sinks including the rest rooms and the 3 compartment sinks.
6. Light intensities under the hood is less than 50ft. candles.
7. The 4 door unit is not holding 41F or below.
8. The dish machine failed the Chlorine strip test.
9. The wood top divider next to the 4 door unit is severely soiled with grease.
10. The hot water tank is insufficient at 68GPH, the establishment requires 169GPH.
11. The bar area needs cleaning under the counters and under the 3 compartment sink.
State Select: Model GS5675xrrs 300
Input: 75100 BTU
Rec.rate: 72.80
The hot water area location was used as an office from the previous owner.
*Call for follow-up to be permitted.
No violation noted during this evaluation. | 08/06/2013 | Pre-Opening | |
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