This visit was made today to deliver and d
iscussed Health Department binder.
No violation noted during this evaluation. | 02/10/2016 | Training | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Employee failed to wash his hands for 20 seconds. The employee was instructed on proper hand washing during the inspection.
Correction: ALL food employees shall wash their hands in the following manner:
1. remove and discard used gloves, 2. turn on warm water at the hand sink, 3. rinse hands/arms with warm water, 4. lather hands/arms with soap and scrub for at least 20 seconds, 5. rinse hands/arms with warm water, and 6. dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in the sanitizer sink at the 3 compartment sink. The employee was instructed where to properly wash his hands..
Correction: Instruct food employees to clean their hands in a handwashing sink. Food employees may not clean their hands in a sink used for food preparation, or in a service sink or a curbed cleaning facility used for the disposal of mop water and simi
- 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: shrimp were improperly stored with beef in the reach-in freezer. The shrimp were relocated during the inspection.
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).
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: walk-in refrigerator. Foods were covered during the inspection.
Correction: Foods shall remain covered at all times.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. The white rice, coconut milk, and noodles are improperly stored on the floor.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Critical: Cooling Potentially Hazardous Foods
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: the rice pudding prepared on 2/8/16 was 47°F. The rice pudding was discarded during the inspection.
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.
- Equipment / Non Food / Design / Easy Clean
Observation: Milk crate(s) found used for the following purpose(s): shelving in the walk-in refrigerator, and in the dry storage areas.
Correction: Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: A BLEACH test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
- Equipment / Good Repair / Components / Gaskets
Observation: The steamer is in poor repair and is leaking water onto the floor. Repair the steamer.
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.
- Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: the cutting boards in the prep area, the interior of the oven, and the interior of the steamer.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Equip/Utensils/Linens/Single-Service/Storage, Location
Observation: Single service containers were found stored on the floor and uncovered in the dry storage area..
Correction: Single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed that inadequate lighting was provided in the food preparation areas (under the exhaust hood).
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
- Dressing Rooms and Lockers to be Kept Orderly
Observation: Observed employee clothing and other possessions stored in areas that may contaminate food, food-contact surfaces of equipment, single-service items, or single-use items. (dry storage area)
Correction: Instruct employees to use the designated lockers and clothes hooks to prevent contamination of food, food equipment and utensils, and preparation surfaces.
- Maintenance Tools Stored in Orderly Manner
Observation: Maintenance tools are not being stored in an orderly manner. Tools were stored with food in the dry storage area.
Correction: Store all maintenance tools in an organized manner to prevent harborage and breeding conditions for rodents and insects.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floors and walls in the kitchen/ prep areas 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.
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.
- 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. The sterno was improperly stored with food in the dry storage area. The sterno was relocated during the inspection.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
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02/09/2016 | Routine | |
This visit was made to conduct a follow-up inspection.
The walk-in cooler has been repaired and is maintaining a temperature of 40 degrees F. It is approved for use.
The 2 door prep top is broken and the person in charge reports that they are going to replace it. Right now, it is not being used.
The dish machine has been repaired and triggered the thermo label at 160 degrees F. It is approved for use.
I gave the person in charge a vomit and diarrhea clean up kit and explained the contents and procedure for clean up.
No violation noted during this evaluation. | 07/21/2015 | Follow-up | |
This visit was made to conduct a routine food risk factor evaluation.
The dish machine is not sanitizing adequately (thermo label was not triggered at 160 degrees F). Repair unit and use 3 comp sink chlorine sanitizer to sanitize dishes until the dish machine is approved for use. A follow-up will be conducted in about 3 days to check the machine.
The walk-in refrigerator and the 2 door prep top on the right next to the bar are not maintaining a temperature of 41 degrees or below. These units may need to be services. A follow-up will be conducted in about 3 days to check both units.
Contact me if the dish machine, walk-in fridge, and 2 door prep top are ready for re-inspection on or before Thursday July 2.
*repeat violations are subject to civil penalty*
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were measured at improper temperatures: items in the external walk-in cooler including cooked chicken, salmon, stocks, milk, cream and items in the 2 door prep top on the right closest to the bar including cooked noodles, cooked chicken, and cut leafy greens.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. All items were moved to the other walk-in cooler or the other prep top unit respectively. chicken and leafy greens on the prep top will be used within 2 hours during lunch service.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: The food-contact surfaces of the following equipment were not observed sanitized: plates and cutting board. (The dish machine final rinse was not hot enough to trigger the thermal label at 160 degrees F on a plate.)
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. (PIC agreed to sanitize in the 3 compartment sink until machine is repaired and functioning properly)
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06/30/2015 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation.
A food safety information pack will be delivered by next week.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Rice scoop stored on container of water on counter.
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 moved scoop to inside rice cooker/hot hold above 135 degrees F).
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02/20/2015 | Routine | |
This visit was made to conduct a routine food safety evaluation.
Cooling posters and temperature log were printed and given to PIC to help train and enforce cooling methods. If cooling is still an issue next time, a risk control plan will be implemented.
Yogurt can not be made at room temperature without a variance and HACCP plan from the State of Virginia. You can get a product assessment for the yogurt and apply for a variance through the Alexandria Health Department if you wish to make yogurt this way. However, this process must cease until it is approved by the State of Virginia. You can prepare yogurt at refrigeration temperature, 41 degrees F, at hot hold temp,135 degrees F, or simply buy yogurt already made. If you need more information on how to get a product assessment and apply for a variance, contact Lydia at lydia.zweimiller@vdh.virginia.gov.
*Repeat violations are subject to civil penalty*
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 70°F within a 2 hours: curry sauce in walk-in started cooling 3 hours ago.
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. (Reheated to 165 and started cooling again in ice bath and with ice paddle.)
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer. (Observed container of cooked chicken cooling in the walk-in covered tightly with plastic wrap).
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food. (PIC removed plastic so it could cool properly)
- Variance Requirement for Specialized Processing Methods (corrected on site)
Observation: Specialized processing method of food preservation used for making yogurt at room temperature.
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 Regularty Authority to require a variance or, 8. sprouting seeds or beans. (PIC agreed to cease yogurt making and apply for a variance if they want to continue to do it)
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11/17/2014 | Routine | |
This visit was made to conduct a routine food safety evaluation.
Note: Unwrapped straws shall not be offered uncovered in a cup at the bar. You may use another single straw dispenser like the one you have at the customer self-service counter, or provide wrapped straws.
Plastic gallon milk containers shall not be re-used for beverages and sauces. You may consider buying more pitchers like the ones you already have, or another type of bucket with a tight fitting lid.
*Repeat violations are subject to civil penalty*
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Improper use of wet wiping cloths for the following activity: Wet wiping cloth solution was 0 ppm Chlorine when tested.
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. (Employee made new solution at about 75 ppm chlorine.
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers were observed reused for the storage of beverages and sauces..
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
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08/11/2014 | Routine | |
This visit was made to conduct a routine food safety evaluation. The person in charge was very knowledgeable and helpful.
Make sure that cooked foods are cooled completely to 41 degrees before covering and labeling.
*REPEAT VIOLATIONS ARE SUBJECT TO CIVIL PENALTY*
- 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. (Observed raw salmon over spinach in 2 door prep top 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. (PIC moved salmon below ready to eat foods)
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05/23/2014 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation. The person in charge was very helpful and knowledgeable.
Monitor sanitizer levels to ensure they are within a range that will sanitize dishes (Chlorine: 50-100ppm. Quaternary ammonia as per manufacturer's specification, usually between 150-400 ppm).
- 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 french toast prepared in raw shell egg batter above cooked ground chicken on speed rack in walk-in)
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. (PIC moved chicken above french toast)
- 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: pots and pans, as well as barware. (Chlorine sanitizer solution at bar and quaternary ammonia sanitizer solution as 3 comp sink in kitchen were both too low (below 50 and 100 respectively)).
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. (PIC corrected chlorine sanitizer to 50 ppm at bar, and quaternary ammonia solution at 3 comp sink to 300 ppm)
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02/18/2014 | Risk Factor | |
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served or sold in a ready-to-eat form without freezing for parasite destruction is not properly identified as such: cured salmon
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form and the fish is raised and fed as specified by Law, a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed shall be obtained by the person in charge and retained in the records for 90 calendar days beyond the time of service or sale to a consumer.
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer (foods cooling in walk in tighly wrapped in plastic)
Correction: corrected
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions (no strips for quaternary ammonium
Correction: quat used in sani buckets and 3 compartment sink
- Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: The concentration of the chlorine solution was measured in excess of 200 ppm (dishmachine)
Correction: use sanitize basin of 3 compartment sink until machine is repaired
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11/15/2013 | Routine | |
- 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
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. bar
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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08/20/2013 | Routine | |
- 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. eggs over ready to eat foods.
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.
- Equip/Utensils/Linens/Single-Service/Invert, Cover
Observation: Clean drinking straws were observed stored uncovered.
Correction: Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
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05/03/2013 | Routine | |
Employee health policy are not sign by the manager total of 20 employees. CFM signed today.
No violation noted during this evaluation. | 02/01/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Teaism Old Town, 682 N. St. Asaph St, Alexandria, VA 22314 »