Sophia's Deli, 6354 Walker Lane #104, Alexandria, VA 22310 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Sophia's Deli
Address: 6354 Walker Lane #104, Alexandria, VA 22310
Type: Fast Food Restaurant
Phone: 703 924-3700
Total inspections: 6
Last inspection: 10/22/2015
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Inspection findings

Inspection date

Type
The purpose of this visit is to conduct a risk factor assessment. Employee Health policy in place. Sanitizer observed within acceptable limits. Thank you. If you have any questions, please contact the Fairfax County Health Department at 703-246-8442.
  • 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 by prepping raw chicken after washing, rinsing and sanitizing utensils(soakingin the sanitize solution of the three vat sink). The employee then switched to the new task of prepping chicken, but failed to wash hands first before donning gloves to begin prepping the chicken.
    Correction: The Certified Food Manager alerted the employee to wash hands and then place on clean gloves. The employee complied. ALL food employees shall wash 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 of foodborne illness.
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
    Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cooked, diced potatoes for hash browns on the countertop in a metal pan 52f, butter on the counter top 56f. Both items were placed into an ice water bath since the manager reported that these items are kept out during busy times.
    Correction: Training was provided to the manager on keeping these foods on ice/water baths and monitoring the temperature to ensure that these foods holdat 41f or below. Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.
10/22/2015Risk Factor
The purpose of this visit is to conduct a routine inspection. The menu has been updated from last inspection and is in compliance. Employee health policy in place. Sanitizer in three vat sink and wiping cloth bucket observed at an acceptable level. Thank you.
IMPORTANT:
1. Create the air gap between the drain pipe of the sanitize basin at the three vat sink and the floor drain as discussed during today's visit. Once completed, please email a picture of the airgap to me. I have provided you with my business card, which contains my email. If you have any questions, you may call the health department at 703-246-2444.
  • Critical: Air Gap Design Standard, Not Less than 1'
    Observation: An air gap between the drain pipe leading from the sanitize basin of the three vat sink and the floor drain is not observed.
    Correction: Create an air gap between the drain pipe leading from the sanitize basin of the three vat sink and the floor drain as discussed during today's visit. Email a picture of the repair within 10 days to my attention at the health department.
04/06/2015Routine
Reminder:
1) Reheat commercial packaged soups on the stove top at 135F and place it at steam top to maintain the temperature 135F
2) Store food at least 6 inch off the floor in the walk-in cooler.
3) If the pasta salad is prepared at the room temperature, it is recommended to cool it in freezer to cool quickly to 41F before placing to prep line.
Next inspection will be in approximately 6 months.
  • Handwashing / Where to Wash (corrected on site)
    Observation: A food employee was observed cleaning their hands in the 3-vat sink
    Correction: ALL food employees shall wash their hands in ONLY a designated handsink. The employee re-washed hands in handsink.
  • Critical: Reheat Commercially Processed Food to 135°F for Hot Hold (corrected on site)
    Observation: The following ready-to-eat food taken from a commercially processed, hermetically sealed container, or food from an intact package from a food processing plant was not reheated to the proper temperature for hot holding: Beef Chili (108F after 2 hr on the steam table).
    Correction: Ready-to-eat food taken from a commercially processed, hermetically sealed container or from an intact package from a food processing plant shall be reheated for hot holding to a minimum temperature of 135°F to be maintained in hot hold at 135°F or above. Beef chili was reheated to 175F with in 30 minutes and placed back on steam table to maintain hot hold at 135F.
  • Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
    Observation: A review of the menu with the foodservice operator indicates that the consumer advisory is incomplete in the menu.
    Correction: Add an asterik (*) in front of all egg sandwiches which may be cooked to order. Add the reminder statement to the bottom of the menu as discussed. Suggested wording is given to the operator at the time of the inspection. Per the operator the new menu will be printed within 45-60 days. Consumer advisory must be modified by that time.
  • Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
    Observation: Observed cleaning chemicals on the prep table top.
    Correction: All cleaning chemicals shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. Chemicals were moved to another storage area.
12/08/2014Risk Factor
Today’s inspection was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
No violation noted during this evaluation.		06/03/2014Routine
No violation noted during this evaluation.08/23/2013Risk Factor
No violation noted during this evaluation.01/16/2013Routine

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