This visit was made to follow up on the salad bar unit. At the time of this visit the salad bar unit was functioning properly and maintaining food temperatures of 41°F or below. Thank you for repairing this unit. Please continue to monitor this unit to ensure that it is maintaining temperatures especially as the weather gets warmer.
- Food Temp Meas Device with Small-Diameter Probe, when Required (repeated violation)
Observation: Observed that the food workers only had thick stemmed thermometers which does not allow for accurately measuring temperatures of thin foods.
Correction: A small diameter metal-stemmed probe food thermometer shall be provided and readily accessible to accurately measure the temperature of thin foods such as meat patties and fish filets.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that there is a build up of ice on the floors of the walk in freezer in the back of the store where some deli items are kept.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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03/11/2016 | Follow-up | |
This visit was made to conduct a follow up to the routine food safety evaluation from last week and follow up on the cold holding of the salad bar.
At the time of this visit the temperatures of food on the salad bar were between 39-46°F.
Please have this unit serviced and another follow up will be conducted in 3 business days to check on the unit.
- 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: potato and pasta salads on the salad bar were between 40-46°F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Please have this unit serviced. A follow up visit will be conducted in approximately 3 business days to verify. Foods to be changed by food workers every 4 hours.
- Food Temp Meas Device with Small-Diameter Probe, when Required (repeated violation)
Observation: Observed that the food workers only had thick stemmed thermometers which does not allow for accurately measuring temperatures of thin foods.
Correction: A small diameter metal-stemmed probe food thermometer shall be provided and readily accessible to accurately measure the temperature of thin foods such as meat patties and fish filets.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that there is a build up of ice on the floors of the walk in freezer in the back of the store where some deli items are kept.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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03/07/2016 | Follow-up | |
1. Time/temperature control for safety foods (TCS foods) shall be held cold at a temperature of 41°F or below. The salad bar unit was not functioning properly and not maintaining temperatures of 41°F or below. TCS foods are to be discarded after the remaining of the 4 hours, at 1:30 PM. Please have this unit serviced to ensure that it is maintaining temperatures of 41°F or below. A follow up visit will be conducted in approximately 3 business days to verify
2. Time/temperature control for safety foods (TCS) shall be properly cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Cool TCS using the following methods:
a. placing foods in shallow pans
b. separating the food into smaller thinner portions
c. using rapid cooling equipment such as a walk-in cooler
d. keep food uncovered until properly cooled to 41 °F
e. using containers that facilitate heat transfer
3. Implement an Employee Health Policy that requires all employees to know the big 6 foodborne illnesses and all reportable symptoms and Certified Food Protection Managers to know when to restrict or exclude sick employees. Employee Health material was provided to facility and its requirements explained. The expectation is for all food employees to know the Big 6 illnesses and the reportable symptoms. Please review with all staff.
Note: Sushi is currently being prepared again on the premises. The operation is being conducted by FujiSan that is using space in the deli department. Discussed with the Person in Charge that the company will need to do a change of ownership with the Alexandria Health Department as soon as possible to become properly permitted. Contact information for the company was provided by the Person in Charge. Sushi rice was observed in the area of the deli used by the sushi operation and was at room temperature and not time marked. Rice will be discarded by the Person in Charge.
*Repeat Observations are Subject to Civil Penalty
- 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 workers were not able to correctly identify the symptoms and Big 6 foodborne 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, Salmonella, E. coli, or Shigella)
- Critical: Cooling Potentially Hazardous Foods (corrected on site) (repeated violation)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 70°F within a 2 hours: rotisserie chickens were cooling in the Walk in Refrigerator in covered containers and were above 70°F after two hours of cooling.
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. Rotisserie chickens were discarded by Person in Charge. Leave chicken uncovered while it is cooling to facilitate rapid cooling.
- 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: various salads on the salad bar including potato salad, macarroni salad, pasta salad and diced turkey were all above 41°F . ham salad, rotisserie chickens and bbq ribs in open chicken display unit were above 41°F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Items to be discarded after the remaining of the 4 hours, at 1:30 PM. Please have this unit serviced to ensure that it is maintaining temperatures of 41°F or below. A follow up visit will be conducted in approximately 3 business days to verify. For items in open display case, please ensure that foods in containers are not stacked too high to ensure that they are kept cold.
- Food Temp Meas Device with Small-Diameter Probe, when Required
Observation: Observed that the food workers only had thick stemmed thermometers which does not allow for accurately measuring temperatures of thin foods.
Correction: A small diameter metal-stemmed probe food thermometer shall be provided and readily accessible to accurately measure the temperature of thin foods such as meat patties and fish filets.
- Cleaning Frequency for Physical Facilities
Observation: Observed that there is a build up of ice on the floors of the walk in freezer in the back of the store where some deli items are kept.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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03/02/2016 | Routine | |
This visit was made to conduct a risk based assessment. Observed excellent documentation for implementing time as a public health control. The following item requires attention:
1. Maintain time/temperature control for safety foods at 41 F or below.
*Repeat observations are subject to civil penalties
- 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: pasta salad at 52 F on the buffet line, sliced roast beef at 45 F on top of deli prep table
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Pasta salad on the self serve buffet line is being rotated and was moved back to walk in cooler. Sliced deli meats will be covered when not actively using. As per Person in Charge, a repair person fo the cooling units on buffet line is scheduled to come tomorrow.
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07/22/2015 | Risk Factor | |
- Critical: Cooling Potentially Hazardous Foods (corrected on site) (repeated violation)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: whole chickens (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. ** Recommended a temp. log for cooling
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: sweet potato (reehated above 165F)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged): warmers
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.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections at 3 compartment sink are splashing out and wash lever and sanitize lever at both 3 compartment sinks are loose (work order called in during inspection)
Correction: A plumbing system shall be maintained in good repair (wash pipe at 3 compartment sink in the back must be repaired, all levers at all sink basins must be tightened in order to hold water properly)
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03/03/2015 | Routine | |
This visit was made to conduct a follow-up. I received a call yesterday that the units would be repaired today however, the pizza prep is still not repaired and manager stated that parts are still on order. Pizza prep was empty and is to remain empty until manager assures the temperature has gone down to 41F or below. The display case was on defrost during the inspection. All food was moved to another case and will remain empty until unit is at 41F or below. A ticket will be issued during the next inspection of units are found to be out of temperature.
- Critical: Certified Food Manager: Presence Required (repeated violation)
Observation: There is no Certified Food Manager (CFM) present in the establishment (manager on duty has not obtained the Northern Virginia Food Protection Manager FPM card) Must fax copy of card to main line (703) 746-4919
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.
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10/31/2014 | Follow-up | |
This visit was made to conduct a follow-up. The pizza prep unit and the deli display case were being repaired upon follow up. Came to do follow-up earlier in the day and repair person had not been to the store yet. Manager called me back in the afternoon to state that the repair man was at facility. Repair person stated that he will need more time to repair the pizza prep since parts will need to be ordered. Both units were empty and manager was advised to not store any TCS food in pizza prep until repaired. The deli display case was at 41.1 F at beginning of inspection and went into defrost by the end of inspection (45.6F). Repair person stated that defrost occurs at 12am, 4 pm, and 8 pm. Pizza prep should be repaired by Thursday. Follow-up extended.
- Critical: Certified Food Manager: Presence Required (repeated violation)
Observation: There is no Certified Food Manager (CFM) present in the establishment (manager on duty has not obtained the Northern Virginia Food Protection Manager FPM card) Must fax copy of card to main line (703) 746-4919
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.
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10/27/2014 | Follow-up | |
- Critical: Certified Food Manager: Presence Required
Observation: There is no Certified Food Manager (CFM) present in the establishment (manager on duty has not obtained the Northern Virginia Food Protection Manager FPM card) Must fax copy of card to main line (703) 746-4919
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.
- 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: manager was not aware of when to exclude a sick employee (employee health poster and process tree was reviewed with manager)
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)
- Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: multiple dented and rusted cans were found on can rack (removed from the line)
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: fried chicken (hot holding display was over filled)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
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10/22/2014 | Risk Factor | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures (employees did not wash hands for a full 20 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.
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site) (repeated violation)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer (water melon, wings and whole chicken are being packaged and put on display before cooling properly)
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.
- 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: beef and potatoes, chicken wings (both reheated to proper temperature)
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: potato salad, macaronni salad, pasta, succotash at salad bar (placed on the line at 8 am, all discarded)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Equip/Utensils/Linens/Single-Service/Storage, Location (corrected on site)
Observation: (raw chicken being prepped over single service containers & dripping onto single-service items, discarded).
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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07/03/2014 | Routine | |
- Critical: Cooling Potentially Hazardous Foods (corrected on site) (repeated violation)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: roasted vegetables (prepared yesterday)
Correction: 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 (cooling chickens and ham wraps were placed in covered plastic containers)
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.
- 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 (repair 2 door low boy/ pizza prep) No storage of potentially hazardous foods until unit is repaired
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 abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
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03/04/2014 | Routine | |
This visit was made to conduct a routine inspection. The following items need correction:
- Implement an Employee Health Policy that requires all employees to know the BIG 5 foodborne illnesses and all reportable symptoms and Certified Food Managers to know when to restrict or exclude sick employees
- Critical: Employee Health Policy Requirements (corrected on site) (repeated violation)
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: deli employee did not know BIG 5 foodborne illnesses or all reportable symptoms
Correction: employee health poster provided, review with staff
- Critical: Cooling PHF(TCS) Prepared from Ingredients at Room Temperature (corrected on site)
Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours: shredded lettuce (prepped 11 am), sliced ham/turkey (sliced day before)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41°F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods and canned tuna).
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11/04/2013 | Routine | |
This visit was made to conduct a routine inspection. The following items require attention
- Critical: Employee Health Policy Requirements (corrected on site) (repeated violation)
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: Observed employee did not know all reportable systems or big five 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)
- 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: Fried and grilled chicken.
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.
- 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: ribs, fried chicken, potato salad, cole slaw, pasta salad, tuna salad, grilled chicken.
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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07/15/2013 | Routine | |
Dropped off employee health policy forms. Please have all forms filled out and signed by next inspection.
No violation noted during this evaluation. | 12/18/2012 | Follow-up | |
- Critical: Employee Health Policy Requirements
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: (INSERT COMMENTS)
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)
- Equipment / Good Repair / Operation
Observation: Sliding glass doors are missing on the end of the hot line.
Correction: Provide the missing sliding doors on the hot holding line.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at each handwashing sink. 2 handsinks missing paper towels.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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12/17/2012 | Routine | |
Restaurant representatives - add corrected or new information about Shoppers #2365 (Deli), 3801 Jefferson Davis Hwy, Alexandria, VA 22305 »