This visit was made to conduct a routine food inspection. Manager was very familiar with exclusion and restriction requirements for employee health and employees were very familiar with resources provided. Ensure that new employees are also trained on where to find information on the Big 6 diseases. An updated handout was provided.
Note:
-Temperature controlled foods prepared on site and not used within 24 hours need to be date marked with a "use by" date not exceeding 7 days.
-Ensure that foods are stored to prevent cross contamination, (Raw over Ready to eat foods, Raw Beef over Raw chicken etc) Handout provided to manager on duty.
*Repeat Violations are subject to civil penalties*
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Observed raw chicken stored over uncut vegetables and cooked pasta.
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. Chicken was moved by the PIC.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Observed ice scoop stored with handle in contact with ice.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. Ice scoop was moved by the PIC.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Improper use of wet wiping cloths for the following activity: Wet wiping cloth stored in container with no sanitizing solution.
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 refilled by PIC.
- 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: observed that Cooked Pasta prepared on sunday (per manager) is not labled with discard by date.
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 2/28 they shall be date marked with a "use by" date not exceeding 3/5. Discussed proper lableling procedures with PIC.
- Consumer Advisory Required for Raw or Undercooked Animal Food (corrected on site)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: Salmon Filets, Beef Sliders on Captains Charter Menu
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. Manager changed the menu to indicate the food items and provide the disclosure "Eating raw or undercooked items may increase the risk of foodborne illness" Discussed the requirement for indication and disclusure on possible menu items in the future.
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03/01/2016 | Routine | |
| No violation noted during this evaluation. | 06/12/2015 | Complaint | |
This visit was made to conduct a pre-opening inspection. The following item requires correction:
1. Light fixture above bar shall either be protected with a shield or be shatter proof.
-Recommend issuance of Health Department permit. Okay for C/O.
No violation noted during this evaluation. | 02/27/2015 | Pre-Opening | |
This visit was made to conduct a routine food safety evaluation.
Make sure all employee items are kept separate from food and food prep areas. The person in charge reported that they had an issue with property management locking the door for the employee changing and locker area. But, there is an area designated for employee items separate from the establishment.
A new employee health poster will be delivered next week, but the person in charge was very knowledgeable, as were the employees.
Contact Rebecca Sletner when you're ready to open the bar area/speakeasy.
*Repeat violations are subject to civil penalty*
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Spoons and stirring sticks in container of water.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. (PIC agreed to rinse the spoons and sticks and then wipe with a towel in sanitizer solution and store in clean, dry container. Utensils still have to be washed, rinsed, and sanitized every 4 hours)
- 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 unlabeled chemical spray bottle at front shelf)
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.(Employee labeled the bottle)
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. (Observed espresso machine cleaning chemicals on storage shelf with canned milk and other food products)
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. (PIC moved chemicals)
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02/20/2015 | Routine | |
This visit was made to conduct a pre-opening inspection.
Recommend issuance of Alexandria Health Department permit.
*Okay for C/O
No violation noted during this evaluation. | 01/13/2015 | Pre-Opening | |
This visit was made to conduct a construction visit. The following items require correction.
1. Seal holes in concrete pillar
2. Increase lighting above front counter ice bin
3. Seal all junctures
4. Finish ceiling and unfinished surfaces in rest-rooms
5. Provide soap and paper towel dispensers for all designated hand sinks
6. Waste water at 3-compartment sink does not adequately drain without back splashing onto floor.
Please have refrigeration equipment on for scheduled pre-opening inspection.
No violation noted during this evaluation. | 01/09/2015 | Pre-Opening | |
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