This visit was made to conduct a follow-up inspection. The dishmachine is operating properly.
- Jewelry Prohibition (repeated violation)
Observation: Observed employee wearing watches on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to medical alert jewelry or a plain ring such as a wedding band.
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03/07/2016 | Follow-up | |
This visit was made to conduct a follow up inspection.
The dish machine at the bar is now sanitizing correctly and is approved for use. The dish machine in the kitchen still has no detectable sanitizer and must not be used for sanitizing dishes. Please continue to sanitize dishes in 3 compartment sink or bar dish machine. Thank you for your continued cooperation.
*Repeat Violations are subject to civil penalties*
- Jewelry Prohibition (repeated violation)
Observation: Observed employee wearing watches on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to medical alert jewelry or a plain ring such as a wedding band.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (repeated violation)
Observation: Both the bar and kitchen dish washing machine are not sanitizing properly.
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. Discussed with manager to use 3 compartment sink until units are repaired.
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02/03/2016 | Follow-up | |
- Jewelry Prohibition
Observation: : Observed employee wearing watches on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to medical alert jewelry or a plain ring such as a wedding band.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Observed water bottles without a lid and straw in food prep area, and observed employee drinking out of paper cup.
Correction: Employee may drink from a cup with a lid and straw. Employees’ drinks may be kept on the bottom shelf of a worktable while employees are actively working with food. Discussed storage of employee beverages and proper contaners with PIC.
- Approved Food Source/Raw Meat & Poultry Labeling for Safe Handling Required (corrected on site)
Observation: Safe handling instructions missing from the label of raw steaks, raw ground beef, raw chicken, raw pork..
Correction: Include safe handling instructions as specified in law on meat and poultry that is not a RTE food and is in a packaged form when it is offered for sale. Exact wording will be provided during the next followup inspection
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Observed wet wiping cloths stored in solution with no detectable sanitizer.
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. Sanitizer was changed by PIC.
- 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: Ham sandwiches, turkey sandwiches
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). Sandwiches were discarded, and proper cooling methods were discussed with PIC.
- Critical: Food-Contact Surfaces Cleaned Any Time after Contamination (corrected on site)
Observation: Equipment food-contact surfaces/utensils were not observed cleaned before any possible contamination. (Observed cooling paddle stored on floor of walk in freezer)
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. Paddle was moved, and placed in sink to be washed rinsed and sanitized..
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: Both the bar and kitchen dish washing machine are not sanitizing properly.
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. Discussed with manager to use 3 compartment sink until units are repaired.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the bar is being used for purposes other than washing hands. (filling water carafes)
Correction: Handwashing sinks must be used for handwashing only. Bottles were moved to another bar sink by PIC.
- Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. Observed spray bottles unlabeled in chemical storage.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials. Discussed proper labelling with PIC
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02/02/2016 | Routine | |
This visit was made to conduct a routine inspection. Please note the following items:
1) Remind all staff that they need to wash their hands each time the enter the kitchen prior to doing anything with food or clean equipment.
2) If you choose to use Time as a Public Health Control (TPHC) on some of your TCS foods on the sandwich line then you need to have written procedures and ensure that you are time stamping the items when they come out of temperature control or when they should be discarded.
3) Great food safety knowledge shown by all staff and thank you for making immediate corrected when needed. Thank you for your continued cooperation!
Reminder - When using reduced oxygen packaging (ROP) with cooked foods you may only do so for a maximum of 48 hours without having a HACCP plan or variance in place for those food items. Ensure that you are viligently date marking any cooked foods that are stored using ROP. Failure to have items date marked may result in items being discarded.
Note - Repeat violations are subject to civil penalties.
- 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. (employee walked from the front of the store into the bakery kitchen and failed to wash his hands prior to doing a sample and donning gloves).
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.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Improper use of wet wiping cloths for the following activity: cloths being placed on cutting boards when in 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.
- 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: sliced tomatoes on sandwich prep line observed stored above the unit at 67F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (Discussed Time as a Public Health Control (TPHC) with Chef concerning this item. The items are only out during each service (11-3 lunch) and Chef agreed to either use time on the TCS foods or to keep those specific items in the refrigertaion unit).
- 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: cooked ham in vacuum packaging in the meat walk-in not date marked.
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 November 1st they shall be date marked with a "use by" date not exceeding November 7th.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the front sandwich counter is being used as a dump station. (observed ice dumped into sink).
Correction: A hand washing sink may not be used for purposes other than hand washing. (discussed with chef and he in turn discussed with staff).
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11/04/2015 | Routine | |
This visit was made to conduct a risk factor assessment. Please note the following items:
1) Remind staff to store foods based on their cook temperatures. Cooked/Ready-to-eat foods shall be stored above raw foods.
2) Paper towels shall be supplied at all hand sinks used by staff at all times.
3) Great food safety knowledge shown by staff. Keep up the good work on holding temperatures and labeling.
Note - New "Big 6" Employee Health Poster given.
- 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 sausage over cooked turkey breast in meat walk-in and raw shell eggs stored over butter in front walk-in.
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. (Items corrected).
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. (missing at the hand sink in the back prep area)
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. (Corrected immediately).
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08/14/2015 | Risk Factor | |
This visit was made to conduct a risk factor assessment. The chef that accompanied me during the inspection was very knowledgeable. Thank you for your time.
Please note the following items that require further attention:
1) Please remind employees there shall be no bare hand contact with foods that are ready-to-eat. They should be using gloves, deli tissues or utensils to handle those foods.
2) When sanitizing dishes in your 3-compartment sink, items shall be fully submerged in the sanitize water.
3) Foods that are time/temperature control for safety (TCS) foods being cold held shall be maintained at 41F or below. This is a repeat violation. This shall serve as your warning, future violations of 3-501.16(A)(2) within a 12 month period will result in a civil penalty of $100-500.
4) Remember to keep shellstock tags with shellstock until the containers/bags are completely empty. Then you can date them with the last date sold/served and file them in chronological order for 90 days.
- Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Inadequate record keeping system for molluscan shellfish when removed from their tagged or labeled container. Mussels were placed in plastic containers and the tags were put in the file in the office.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. (Discussed with FPM the importance of keeping shellstock tags with shellstock until the container/batch is completely sold/served and then taking those tags, dating them last day sold/served and then filing them in chronological order for 90 days).
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: bread at deli counter.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. (Employee donned gloves).
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: cooked beets/54F. (Items on deli line were in a container of ice, however the ice was only located below the food and not around the sides to the top of the food level).
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (Items out less than 2 hours. Relocated to prep cooler. In future ice needs to surround the food product so that it is able to keep the food at 41F or below. Another option would be to use Time as a Public Health Control and discard any remaining food afer 4 hours).
- 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: multiple metal conatiners werew not sanitized due to them not being fully immersed in the sanitize solution (sanitizer/water level was below that of the dishes being sanitized).
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. (FPM filled the sanitize basin so that the water level was higher than the items being sanitized).
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing stations at the bar and in the meat walk-in are being used for purposes other than washing hands. The bar hand sinks were being used to fill water containers, and to store metal dishes, the walk-in cooler had a plastic storage container in it.
Correction: A handwashing sink may not be used for purposes other than hand washing. (Items were corrected. In the bar area, you may designate one of the sinks as a hand wash only sink and the other may be used for other purposes.
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05/06/2015 | Risk Factor | |
This visit was made to conduct a risk assessment. Please note the following items:
1) Do not store raw foods over ready-to-eat foods. Ensure all staff are trained on this.
2) Repair the handsink in the back room ASAP. Until then limit food preparation in that area, and ensure staff are properly washing their hands and donning gloves and not touching or handling anything else until they are prepping at that location (no doors to go through).
3) Ensure that your temperature logs in you HACCP plans are getting signed off by the manager.
Great food safety knowledge from the FPM. Thank you for taking the time to walk with me during the inspection.
- 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 shell eggs stored above mashed potatoes in deli line refrigeration.
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: Handwashing Sink / Accessible at All Times
Observation: The handwashing facility located in the back room has the water turned off due to a leak and is not accessible for staff to use it for hand washing. The next closest sink hand sink is in the kitchen (in another room).
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Please have the plumbing repaired as soon as possible.
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01/21/2015 | Risk Factor | |
This visit was made to conduct a follow-up evaluation in conjunction to the routine food safety evaluation conducted on September 26, 2014. Observation 3-603.11(A) has been corrected since the previous evaluation.
Note: At the time of the follow-up evaluation, I observed duck confit (cooked Time/Temperature Control for Safety(TCS)) vacuum packaged for retail sale in the display refrigerator in the meat department. This food establishment is not approved to package TCS foods using reduced oxygen packaging (vacuum packaging) where the growth of Clostridium botulinum is not controlled by maintaining at 41 degrees F or less AND one of the following criteria:
-has a water activity of 0.91 or less
-has a pH of 4.6 or less
-is a meat or poultry product cured at a food processing plant regulated by the USDA
-is a food with a high level of competing organisms such as raw meat, raw poultry, or raw vegetables. Immediately discontinue the retail sale of vacuum package duck confit or and other cooked TCS foods. A variance must be obtained from the Virginia Health Department before this process can continue.
Note: At the time of the follow-up evaluation, I observed bread for sale without proper packaging. Additionally, I observed condiments for breakfast meals in containers without proper coverage (brown sugar, dried fruit, and nuts). All foods must be protected during storage to prevent contamination from the general public (coughing, sneezing, etc.).
- Critical: Food on Display Protected From Contamination (repeated violation)
Observation: The food on display is not protected from contamination. Bread on display in the front Bakery are not protected.
Correction: Food on display shall be protected from contamination by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means.
- Variance Requirement for Specialized Processing Methods (corrected on site)
Observation: The vacuum packaging of cooked duck confit requires a variance from the Virginia Department of Health.
Correction: A food establishment shall obtain a variance from the Regulatory Authority as specified in 8-103.10 and under 8-103.11 before: packaging food using a Reduced Oxygen Packaging method where the growth of Clostridium botulinum is not controlled as specified under 3-502.12. Corrected by discarding the duck confit.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment:
-refrigerator at espresso/coffee station
-Beverage Air 2-door upright refrigerator.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following units are (missing, damaged):
-walk-in coolers
-Continental 2-door undercounter refrigerator.
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.
- Floor , Wall & Ceiling / Design (repeated violation)
Observation: The ceiling tiles located in the following areas are absorbent and not easily cleaned:
-dry storage room at the back of the building (up ramp)
-prep room in the back where the new refrigerator and bulk food storage are located.
The floor located in the following areas are not easily cleanable:
-linoleum flooring is peeling in the dry storage room at the back of the building (up ramp)
-pitted floor in the back prep room.
The walls in the following areas are covered with flat paint and are not easily cleanable:
-dry storage room at the back of the building (up ramp)
-prep room in the back prep room.
No floor to wall coving in the locked dry storage room.
Correction: Wall, floor, and ceiling surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, and toilet rooms.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed ceiling tiles in the bakery above oven are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Mops in Air-dry Position (repeated violation)
Observation: Mops and brooms are not hung up to air dry. Mop rack is no longer provided in the mop/utility sink room.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. Replace missing mop rack.
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10/10/2014 | Follow-up | |
This visit was made to conduct a routine food safety evaluation. Chef walking along with me during the food safety evaluation was very helpful, I appreciate your time and patience. Shellstock tags are being maintained and properly dated, thank you for the additional effort for long term compliance. Additionally, HACCP plans are mostly complete. Make sure to follow HACCP Plan regarding temperature logs.
Note: A follow up evaluation will be conducted on or about October 10, 2014 to verify correction for observation 3-603.11(A) Consumer Advisory. Please email, fax or mail revised menu for the Steak Nite menu to include a consumer advisory for the undercooked Time/Temperature Control for Safety (TCS) food (steak).
Note: Significant improvement observed with the protection of bread offered for sale unprotected. During todays routine food safety evaluation over 1/2 of the breads offered for sale were in proper packaging. Please make the extra effort to package all bread offered for sale at the front Bakery counter.
Note: Food Safety Information binder provided to food establishment during the risk factor assessment. Discussed with the Food Protection Manager (FPM) major changes with the new 2013 Food Code to include employee health, clean-up of vomiting and diarrheal events, thawing frozen fish package using Reduced Oxygen Packaging (ROP), non-continuous cooking of animal meats, food allergens, responsibilities of permit holder (sticker provided), and increases in civil penalties. In addition, the 2013 Food Code training presentation in English was given to the FPM.
- Critical: Food on Display Protected From Contamination
Observation: The food on display is not protected from contamination. Bread on display in the front Bakery are not protected.
Correction: Food on display shall be protected from contamination by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means.
- Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for Steak Nite Menu (steak served undercooked).
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. Please email a copy of revised menu to rebecca.sletner@vdh.virginia.gov
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment:
-refrigerator at espresso/coffee station
-Beverage Air 2-door upright refrigerator.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following units are (missing, damaged):
-walk-in coolers
-Continental 2-door undercounter refrigerator.
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.
- Floor , Wall & Ceiling / Design
Observation: The ceiling tiles located in the following areas are absorbent and not easily cleaned:
-dry storage room at the back of the building (up ramp)
-prep room in the back where the new refrigerator and bulk food storage are located.
The floor located in the following areas are not easily cleanable:
-linoleum flooring is peeling in the dry storage room at the back of the building (up ramp)
-pitted floor in the back prep room.
The walls in the following areas are covered with flat paint and are not easily cleanable:
-dry storage room at the back of the building (up ramp)
-prep room in the back prep room.
No floor to wall coving in the locked dry storage room.
Correction: Wall, floor, and ceiling surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, and toilet rooms.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at the bakery hand sink. As per chef, dispenser broke and they are in the process of installing a new soap dispenser.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. Corrected by providing hand soap.
- Cleaning Frequency for Physical Facilities
Observation: Observed ceiling tiles in the bakery above oven are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Mops in Air-dry Position
Observation: Mops and brooms are not hung up to air dry. Mop rack is no longer provided in the mop/utility sink room.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. Replace missing mop rack.
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09/26/2014 | Routine | |
This visit made to conduct a follow-up evaluation from the risk factor assessment conducted on June 17, 2014. Items 3-203.12(C) and 3-501.15(A)(2) have been corrected since the previous assessment. This food establishment is not currently marking the date the last shellstock is either sold or served on the tags. Discussed with the Certified Food Manager (CFM) how to properly maintain shellstock tags.
Note: HACCP plan logs are current.
Note: At the time of evaluation, bread properly protected from contamination at the self-serve line across from espresso. Make sure to maintain current packaging procedure for house made bread.
Note: Leak for AC condenser is present and currently leaking waste onto the floor in front of the bread baking oven. As per CFM they intend to install a drip tray as recommended by repair person to collect waste water for proper drainage.
Note: The walk-in cooler is currently operating at 45 degrees F but there are no Time Temperature Control for Safety (TCS) foods currently stored in this unit. All TCS foods have been moved to the "produce" walk-in cooler until repairs have been conducted to properly cold hold at 41 degrees F.
No violation noted during this evaluation. | 07/01/2014 | Follow-up | |
This visit was made to conduct a risk factor assessment. A follow up evaluation will be conducted on or about July 1, 2014 to verify correction of Section 12 - 3-203.12(C)
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold
Observation: The date on which the last shellstock from the container is sold or served was not recorded on the tag or label.
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
- Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates of Harvest
Observation: The tags for the molluscan shellfish are not being retained for 90 days.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the dates of harvest using one of the following methods: 1) an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served, 2) preserving source identification by using a record keeping system, and 3) ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Observed Certified Food Manager (CFM) handling samples of cheese with his bare hands at the front counter.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. Corrected by discussing ways to prevent bare hand contact with the Certified Food Manager.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: open ROP package of raw beef stored on shelf above raw salmon in the meat walk-in cooler.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). Corrected by relocating the raw beef to the shelf below and away from raw seafood.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food items were measured at improper temperatures: tomato sauce was 48°F and enchilada sauce was 47°F in the walk-in cooler located near the bakery food preparation area. Ambient air temperature for the walk-in cooler is between 45-51°F.
Correction: Potentially hazardous foods (time/temperature control for safety food (TCS)) shall be held cold at a temperature of 41°F or below. Make sure refrigeration is cold holding at 41°F or less. Food establishment will be taking hourly temperatures and logging on a report to verify equipment malfunction. If walk-in cooler is not properly cold holding at 41°F or less remove all TCS foods from the walk-in cooler until properly cold holding at 41°F. A follow-up evaluation will be conduct within 10 business days to verify adequate cold holding of walk-in cooler and review of temperature log for todays date of June 16, 2014. Please maintain logs for follow-up evaluation.
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06/17/2014 | Risk Factor | |
This visit was made to conduct a risk factor assessment. The following items require attention:
1. Bread on display below the "bakery" sign across from espresso counter are not properly protected from contamination. Foods shall be properly protected either by packaging, counter space, a serve line, sneeze guards, display cases, or other effective means to prevent contamination. Normal practice, as per Certified Food Manager (CFM), is to have bread packaged within 20 minutes of being placed in baskets by front counter staff. Make sure all food employees know the proper procedure for packaging bread prior to displaying. This issue was also notated on the last risk factor assessment conducted on December 4, 2014.
2. Food facility is using a counter-top fryer not located under a hood. Contact the fire marshall for compliance.
3. Allergen handout provided.
--Repeat violations are subject to change.
Note: Food facility is doing an excellent job of maintaining cold holding temperature logs and following their HACCP plan. Additional support on maintaining receiving temperature logs and labeling packaged items with "maintain at 41
˚
F
is needed.
- ROP / Criteria for HACCP Plan
Observation: This facility has an approved HACCP plan for the use of Reduced Oxygen Packaging (ROP). Approved plan indicates products to be ROP will have a receiving temperature taken and when packaged will be clearly marked with 'hold at or below 41˚F'. No receiving temperature logs available and packaged products are without maintaining at 41˚F or below.
Correction: Maintain receiving temperature logs and properly labeled products packaged with ROP. Corrected by discussing with Certified Food Manager the need for receiving logs and ways to properly label ROP packages.
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03/12/2014 | Risk Factor | |
HACCP Plan for Society Fair submitted on 2011 and revised December 2013 has been approved for use. No site visit conducted.
No violation noted during this evaluation. | 02/10/2014 | Other | |
This visit was made to conduct a follow-up evaluation in conjunction to the risk factor assessment conducted on December 4, 2013.
-Section 27 3-404.11(B) Juice Packaged Labeled if Not Treated/Pasteurized has been corrected. Observed warning labels on containers of fresh squeezed orange juice.
-Certified Food Manager has replaced ceiling tiles in the back prep room with an approved non-absorbent, durable and easily cleanable tile.
-At the time of the inspection, I observed bread not properly protected from contamination on display for sale located below the "bakery" sign across from espresso counter area. Foods shall be properly protected either by packaging, counter space, serve lines, sneeze guards, display cases, or other effective means to prevent contamination.
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No violation noted during this evaluation. | 12/18/2013 | Follow-up | |
This visit was made to investigate a complaint. Spoke to pastry chef and food manager. As per pastry chef, pumpkin pie is cooked and kept cold until displayed at front espresso counter. At the end of the day any remaining cake is returned to refrigerator and discarded after two days. Pastry chef and manager stated no other complaints received and they did not observe any remaining adulterated cakes.
No violation noted during this evaluation. | 12/10/2013 | Complaint | |
This visit was made to conduct a risk factor assessment. Certified Food Manager (CFM) was very helpful and knowledgeable. The following items require attention.
1. Bread on display below the "bakery" sign across from espresso counter are not properly protected from contamination. Foods shall be properly protected either by packaging, counter space, a serve line, sneeze guards, display cases, or other effective means to prevent contamination. Normal practice, as per CFM, is to have bread pre-packaged before placing in baskets. Make sure all food employees know the proper procedure for packaging bread prior to displaying.
2. Please email Alexandria Health Department your HACCP plan for reduced oxygen packaging of raw meat to Rebecca at rebecca.sletner@vdh.virginia.gov.
3. Ceiling tiles in back prep room are not smooth, durable, and easily cleanable (currently constructed of accoustic ceiling tiles). CFM is in the process of replacing ceiling tiles that are approved.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee was observed handling the following ready-to-eat foods using their bare hands: limes in the demo kitchen.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. Corrected by discussing ways to prevent bare hand contact with ready-to-eat foods with the Certified Food Manager.
- Juice Packaged Labeled if Not Treated/Pasteurized (repeated violation)
Observation: Fresh squeezed juice (orange and lemon) packaged in food establishment is not treated to yield a 5-log reduction and is not labeled with the required warning label.
Correction: A food label, warning, or notice shall be provided when juices packaged in food establishments have not been specifically processed to prevent, reduce, or eliminate the presence of pathogens with the following: WARNING: This product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems. Certified Food Manager (CFM) has created a label to meet labeling requirements and showed me plastic containers with the label adhered to cup. CFM is in the process of implementing procedure for juice to be packaged in new, properly labeled containers. A follow-up inspection will be conducted within 10 days to verify implementation of properly packaging juice in the properly labeld cups.
- 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: tomato based soup in the bakers walk-in cooler was 45°F. As per Certified Food Manager, the soup was cooked and cooled the previous night.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and 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. Corrected by discarding the soup.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: chicken was 59°F, cooked potatoes were 48°F, tuna was 49°F, coleslaw was 49°F, and hard-boiled eggs were 51°F in the True 2-door prep refrigerator. As per Certified Food Manager, the unit was accidentally turned off during the early morning or evening (exact time unsure).
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Make sure to take temperatures of Potentially Hazardous Foods (PHFs) when unexpected interruptions in equipment occur to verify internal temperatures of PHFs are 41°F or below. Corrected by discarding the above PHFs.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: Rack of containers stored in front of the bakery hand sink.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. Corrected by relocating rack of containers.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The espresso hand sink is being used as a dump station.
Correction: A hand washing sink may not be used for purposes other than hand washing. Corrected by discussing importance of only washing hands at hand sinks to prevent cross contamination.
- Handwashing Signage/Handwashing Facilities (corrected on site) (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notify them to wash their hands. Certified Food Manager located handwashing signs in the back prep room and intends to install signs.
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12/04/2013 | Risk Factor Assessment | |
This visit was made to conduct a routine inspection. Please note the following items:
1) A variance is required to use reduced oxygen packaging for cooked foods. Cease these operations until you have your process approved.
2) Any packaged juices that you squeeze on premises must have the warning label affixed to each individual container.
3) the ceiling tiles in the back area that has been converted into a prep area are not smooth, durable and easily cleanable. Please replace the acoustic ceiling tiles with ceiling tiles that meet the requirements.
- 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: 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:PIC was unable to name all 5 illnesses and all 5 sypmtoms. PIC was also unable to provide when to restrict and exclude employees.
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)
- Juice Packaged Labeled if Not Treated/Pasteurized
Observation: Orange juice and lemonade that is squeezed on premises and not treated to attain a 5-log reduction is not labeled with the warning label.
Correction: Juices that have not been specifically processed to prevent, reduce, or eliminate the presence of pathogens must be labeled with the following, "WARNING: This product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems.
- 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: tomato soup/46-51 (made previous day).
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. (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: cut watermelon/45 (in open display cooler).
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Variance Requirement for Specialized Processing Methods (corrected on site)
Observation: The person in charge described a method of packaging the following food using Reduced Oxygen Packaging requiring a variance from the Health Department: cooked pate was found in the WIC. It had been cooked and vacuum packaged on-site.
Correction: A food establishment shall obtain a variance from the Regulatory Authority as specified in 8-103.10 and under 8-103.11 before: 1) smoking food as a method of food preservation rather than as a method for flavor enhancement, 2) curing food, 3) using food additives or adding components such as vinegar, 4) packaging food using a Reduced Oxygen Packaging method, 5) operating a molluscan shellfish life-support system display tank used to store and display shellfish that are offered for human consumption, 6) custom processing animals that are for personal use as food and not for sale or service in a food establishment, 7) preparing food by another method that is determined by the Regulatory Authority to require a variance, or 8) sprouting seeds or beans. (Items discarded).
- Wall / Ceiling Covering / Nonabsorbent & Cleanable
Observation: The following areas of this food establishment had ceilings constructed of a material that was not smooth, nonabsorbent, and easily-cleanable: back prep area (new) has accoustic celiing tiles over prep area.
Correction: Ceilings shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface. Acoustic tiles are not smooth, durable and easily cleanable.
- 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. (missing at bakery hand sink, and at new hand sink in the back room).
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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08/28/2013 | Routine | |
This visit was made to conduct a complaint investigation. Complaint was made on 7/17/13 regarding baked goods and bread that is displayed uncovered and unprotected. Upon investigation is was noted that all breads and baked goods are unprotected and uncovered. Facility must provide shield or protection for these items in order to avoid contamination through direct access to the public. Violations must be corrected within 10 days.
No violation noted during this evaluation. | 07/18/2013 | Complaint | |
NOTE: No food prep to occur in back room until a hand washing sink is installed.
Food packaged in the establishment shall be labeled to include contact information for the facility and weight of the product. In addition, juice that is squeezed on-site and packaged for sale shall include the following: "Warning: This product has not been pasteurized and may contain harmful bacteria that can cause serious illness in children, the elderly and persons with weakened immune systems".
- 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.
- Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Inadequate record keeping system for molluscan shellfish when removed from their tagged or labeled container. (Clams did not have identification tags attached).
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
- Food Protection from Contamination / Package, Cover, Wrap
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: (Items for consumer self service are not covered- at sandwich area).
Correction: Foods shall remain covered at all times.
- 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: (cooked chicken cooked yesterday).
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.
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05/09/2013 | Risk Factor Assessment | |
Civil penalty of $50 issued for no CFM on duty at time of inspection.
- Critical: Certified Food Manager: Presence Required (corrected on site)
Observation: There was no Certified Food Manager (CFM) present at the beginning of the inspection.
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.
- Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates of Harvest (corrected on site)
Observation: The tags for the molluscan shellfish are not being retained for 90 days.(tags from used containers of shellstock are not on premises-can't find tags)
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the dates of harvest using one of the following methods: 1) an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served, 2) preserving source identification by using a record keeping system, and 3) ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit.(raw shell eggs stored over RTE foods- demo kitchen prep unit)
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Critical: Food on Display Protected From Contamination (corrected on site)
Observation: The food on display is not protected from contamination.(consumer self-service additions for oatmeal)
Correction: Food on display shall be protected from contamination by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means.
- 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 items(sauces/stews).
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@.
- Food Labels/Common Name/Ingredients/Quantity/Manufacturer
Observation: Insufficient information is provided on the label of the following food item(s) packaged in the food establishment:all grab& go items.
Correction: Food packaged in a food establishment for customer self service shall include labels that contain the following information: 1. the common name of the food, 2. the list of major ingredients including artificial colors or preservatives, 3. the total net weight or quantity of the food, 4. the name and place of business of the food manufacturer, packer, or distributor, 5. the name of the food source for each major food allergen contained in the food,6. nutrition labeling and, 7. for any salmonid fish containing canthaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means.
- Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure:salad dressings, steak, smoked salmon.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- 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: pans,containers, utensils, etc.(chemical dispensing system malfunctioning)
Correction: (Will run all equipment and utensils through dishmachine)In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
- Critical: Conformance with Approved Procedures
Observation: The permit holder is not in compliance with the HACCP plans and procedures that were submitted as specified in 8-201.14 and approved as a basis for the modification or waiver.
Correction: Establishment not documenting temperatures that are being taken.
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01/10/2013 | Routine | |
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