Sweet Frog At Alexandria Commons, 3219 Duke St, Alexandria, VA 22314 - Carry Out Food Service Only inspection findings and violations

Business Info

Restaurant: Sweet Frog at Alexandria Commons
Address: 3219 Duke St, Alexandria, VA 22314
Type: Carry Out Food Service Only
Phone: 703 751-3764
Total inspections: 8
Last inspection: 09/08/2015

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Inspection findings	Inspection date	Type
This visit was made to conduct a risk based assessment. The Person in Charge was very helpful during this visit. The following issues require attention: 1.At least one employee on duty shall maintain and have a Standard Northern Virginia Food Manager Certificate. Please see guidance document provided on how to obtain a card from ORS Interactive. Note: Please obtain test strips for the sanitizing solution used in the 3 compartment sink and ensure that all food employees know how to check the concentration of the solution. Repeat Observations are Subject to Civil Penalty Critical: Certified Food Manager: Presence Required Observation:* Person in Charge has a Limited Northern Virginia Food Protection Manager card and not a Standard card. Correction: At least one person in the establishment shall have a Standard Northern Virginia Certified Food Protection Manager card at all operating times. Card is to be obtained from ORS Interactive within 10 business days.	09/08/2015	Risk Factor
Critical: Certified Food Manager: Presence Required Observation: PIC says he has FPM card, but does not have it with him. Correction: Fax copy of card by Friday. If card not received by Friday, a civil penalty will be issued.	03/11/2015	Routine
Critical: Certified Food Manager: Presence Required Observation: PIC says he has FPM card, but does not have it with him. Correction: Fax copy of card by Friday. If card not received by Friday, a civil penalty will be issued.	03/11/2015	Routine
This visit was made to conduct a risk factor assessment. The following observations require attention: 1. It is unlawful to operate a food establishment unless under the immediate control of a Food Protection Manger (FPM). It is highly suggested you have more than one employee with the food managers 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. 2. Expectation is for all food employees to know reportable symptoms and the Big 6 illnesses. Employee Health Poster provided. 3. Working containers of poisonous and toxic materials shall be properly labeled and stored below and away from food and food contact surfaces. --Repeat observations are subject to civil penalties Note: Food Safety Information binder provided to food establishment during the risk factor assessment. Discussed with the FPM major changes with the new 2013 Food Code to include employee health, clean-up of vomiting and diarrheal events, 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: Certified Food Manager: Presence Required Observation: There was no Food Protection Manager (FPM) 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 FPM. 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. Corrected when the FPM arrived near the end of the risk factor assessment. 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: food employee did not know reportable symptoms or the Big 6 illnesses. 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) 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 (blue solution in spray bottle). 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. Corrected by providing/writing the common name (Windex) on the spray bottle Critical: Separation of Toxics by Spacing or Partitioning (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 a bottle of Windex stored on the counter next to containers of toppings (cereal, cookies, and candies). Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning. Corrected by moving the spray bottle to the cabinet below and away from food and food contact surfaces.	08/13/2014	Risk Factor
Brought new form for Employee Health policy. No violation noted during this evaluation.	02/19/2014	Other
Back flow prevention device inside walls. 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: no employee health policy. Gave new form. 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)	02/12/2014	Routine
This visit was made to conduct a routine inspection. No violations observed. Keep up the great job! No violation noted during this evaluation.	08/20/2013	Routine
This visit was conducted to complete a routine food safety evaluation. 1. You must ensure that all employees are aware of your employee health policy and know the Big 5 reportable illnesses. 2. The premises was cleaned to an exceptionally high standard at the time of the evaluation. The manager seemed to take considerable pride in ensuring the cleanliness of the establishment. 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: The CFM could not state the Big 5 reportable illnesses. 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)	02/05/2013	Routine

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