This visit was made to follow up to the risk factor assessment conducted on September 16, 2015. At the time of this visit the Person in Charge had a valid Northern Virginia Certified Food Protection Manager's Card. Thank you. No violation noted during this evaluation. | 11/03/2015 | Follow-up | |
This visit was made to conduct a risk based assessment. The Person in Charge was very helpful and quick to make corrections during the visit. The following issues require attention: 1. Establishment shall be under the control of someone holding a valid Northern Virginia Certified Food Protection Manager card at all operating times. It is recommended that additional staff in the restaurant obtain the card. Card is to be obtained from ORS Interactive within 10 business days. A follow up visit will be conducted to verify. Guidelines on obtaining the card were provided 2. Please ensure that all handsinks are used for handwashing only and kept free from all other items. Note: Provided employee health poster to Person in Charge and discussed updates to the policy. *Repeat Observations are Subject to Civil Penalty
- Critical: Certified Food Manager: Presence Required
Observation: At the beginnning of the visit the Person in Charge had a valid Serv Safe certificate but did not have a Northern Virginia Certified Food Protection Manager card.
Correction: Establishment shall be under the control of someone holding a valid Northern Virginia Certified Food Protection Manager (FPM) card at all operating times. Card is to be obtained from ORS Interactive within 10 business days. A follow up visit will be conducted to verify. During the visit another manager arrived who did have a valid FPM card.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Observed employee's beverage of an open cup of water with no lid or straw on food prep surface where raw meat was being handled.
Correction: Employees may drink from a cup with a lid and straw. Employee's drinks may be kept on the bottom shelf of a worktable while employees are actively working with food. Person in Charge discarded the cup.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing stations located as you enter the kitchen and in the front cooking line are being used for purposes other than washing hands. Observed used single use gloves in the handsink on the front cook line and observed a plastic insert container on top of handsink as you enter the kitchen.
Correction: A handwashing sink may not be used for purposes other than hand washing. Person in Charge removed items from the handsinks.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided in the men's restroom at time of visit.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. Person in Charge provided new handsoap in dispenser.
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09/16/2015 | Risk Factor | |
Discussed employee health policy with PIC and employee.
- 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 don't know "Big5")
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)
- 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.
- Equipment & Utensils / Air-Drying or Adequate Draining Required (corrected on site)
Observation: Food containers were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
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03/16/2015 | Routine | |
This visit was made to conduct a pre-opening inspection. Note: Alexandria Health Department informational binder provided and discussed. Hot water heater: Bradford White (EF60T199E3N2) BTU: 199,999 --Recommend issuance of Alexandria Health Department permit. Okay for C/O. No violation noted during this evaluation. | 01/06/2015 | Pre-Opening | |
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