Springfield Cafe, 6355 Walker Lane, Alexandria, VA 22130 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Springfield Cafe
Address: 6355 Walker Lane, Alexandria, VA 22130
Type: Full Service Restaurant
Phone: 703 921-2001
Total inspections: 4
Last inspection: 11/17/2014
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Inspection findings

Inspection date

Type
Due to technical issues, item #2 was marked in, however was a code citation under that item.
The operator understands what good cooling methods are. However, the time and temperature relationship was missing in the methods. Continue to use ice baths. Use the freezer for rapid cooling. Leave containers of hot food uncovered to let the "hot" out. Stir foods to help the cooling process. The hard part about cooling is getting to 70F within two hours. There must be a monitored process. It is also recommended that the canned tuna be kept in the refrigerator to allow the tuna salad to be cold when it is placed on the prep line.
The next inspection will be in approximately six months.
  • Cooling Methods (corrected on site)
    Observation: The following methods used for cooling were not adequate to facilitate proper cooling: hot food (rice) was placed, covered, into the walkin refrigerator for cooling.
    Correction: There are specific methods to cool foods for cold holding. Cooling must be accomplished in two steps: 1) 135F to 70F within two hours
  • Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
    Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: meat balls (119F) on the hot line.
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above. Meat balls were re-heated to 165F.
  • 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: chicken salad in prep unit(45F).
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below . Chicken salad was placed in walkin refrigerator.
  • Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
    Observation: The wrong method was being used for datemarking. The dates used were for a week after preparation - a total of 8 days.
    Correction: Date marking is used to designate the discard date. The discard date is a total of 7 days of use - Day 1 is the day the food was prepared. The discard date would be "today plus six." Labels were changed during the inspection.
  • Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
    Observation: The consumer advisory is not printed on the take-out menus.
    Correction: During the next printing of the take-out menu, add the consumer advisory exactly as printed for the menu board. The items to be marked are hamburgers, cheeseburgers and any of the egg dishes that may be cooked to order.
11/17/2014Risk 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.
Thank you for a wonderful inspection.
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.		04/28/2014Routine
No violation noted during this evaluation.08/19/2013Risk Factor
No violation noted during this evaluation.01/08/2013Routine

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