- Critical: Certified Food Manager: Presence Required
Observation: At the time of the inspection a food protection manager was not present. A food protection manager must be present at all times that the facility is in operation.
Correction: Establishment shall be under the control of someone holding a valid Northern Virginia Certified Food Protection Manager card at all operating times. Card is to be obtained from ORS Interactive within 10 business days. A follow up visit will be conducted to verify.
- 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: Staff and manager were not aware of the required reportable diseases, and symptoms. Management was not familiar with exclusion and restriction requirements.
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, Salmonella, E. coli, or Shigella)
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. Observed employees failing to wash hands after entering prep area from another area of store and then went on to handle foods, employee failed to wash hands after changing gloves.
Correction: ALL food employees shall be washing 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 foodborne illness. Discussed proper handwashing methods with PIC.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or in a mop sink.
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. Instructed employee to wash hands at three compartment sink.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Improper use of wet wiping cloths for the following activity: Observed several wet wiping cloths kept on countertop for sanitizing.
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.
- 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 lettuce cooling from room temperature in tightly covered pan.
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. Pan was uncovered 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: Chicken Salads, Seafood salads.
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 3/2/16 they shall be date marked with a "use by" date not exceeding 3/9/16. Discussed proper date marking with PIC.
- Critical: Food-Contact Surfaces Cleaned Any Time after Contamination (corrected on site)
Observation: Equipment food-contact surfaces/utensils were not observed cleaned before any possible contamination. Observed employee prep chicken on table, and employee did not wash rinse or sanitize table after he was finished prepping chicken.
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. Instructed employee to clean prep area.
- Critical: Food-Contact Surface in Contact with PHF(TCS) Cleaned Every 4 Hours (corrected on site)
Observation: The cleaning schedule for Deli Slicer is not approved based on the consideration of characteristics of the equipment and its use, the type of food involved, the amount of food residue accumulation, or the temperature at which food is maintained during the operation. (Employees used wiping cloths to clean deli slicers, and were not completely wash rinsing and sanitizing the slicers every 4 hours)
Correction: If used with potentially hazardous foods (time/temperature control for safety food), equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours. Discussed proper cleaning frequency with PIC.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. Paper towels were not provided at the handsink by the sandwich prep table.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Paper towels were replaced by PIC.
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03/02/2016 | Routine | |
This visit was made to conduct a follow up to the re-inspection conducted on August 10, 2015. The Person in Charge now has a valid Northern Virginia Certified Food Protection Manager card. Thank you for getting this card.
No violation noted during this evaluation. | 08/26/2015 | Follow-up | |
This visit was made to follow up on a risk factor assessment conducted on July 28, 2015. At the time of that visit there was no certified Food Protection Manager on the premises.
At this visit on August 10, 2015 there was no certified Food Protection Manager (FPM) on the premises as the time of the follow up to the risk factor assessment. This is a violation of Section 11-2-24 of the Food and Food Handling Code of the City of Alexandria. A warning civil penalty ticket (F-16-04489) has been issued for this violation. Repeat violations within a twelve month period incur increased penalties.
A follow up inspection will be conducted in 14 days to verify that the establishment is under the control of a certified Food Protection Manager.
- Certified Food Manager: Certificate Process (repeated violation)
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia CFM card.
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
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08/10/2015 | Follow-up | |
This visit was made to conduct a risk based assessment. The Person-in-Charge was very helpful throughout the visit and was very knowledgeable on foodborne illnesses and symptoms.
The following items require attention:
1. No one in the establishment held a Northern Virginia Food Protection Manager certificate at the time of inspection. The food establishment shall be under the immediate control of a person holding a Northern Virginia Food Protection Manager certificate at all times. Please obtain a Northern Virginia Food Protection Manager certificate within 10 days of this visit.
2. Time/temperature control for safety foods (TCS foods) shall be cooled from 135F to 70F within 2 hours and from 135F to 41F within a total of 6 hours to prevent the growth of harmful bacteria. Cool TCS using the following methods:
a. placing foods in shallow pans
b. separating the food into smaller thinner portions
c. using rapid cooling equipment such as a walk-in cooler
d. keep food uncovered until properly cooled to 41F
e. using containers that facilitate heat transfer like metal pans
3. Please provide handsoap at all handwashing sinks and ensure that all handwashing sinks are accessible to be used at all times.
*Repeat observations are subject to civil penalty*
- Certified Food Manager: Certificate Process
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia CFM card.
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: pulled cooked chicken in back cold deli prep room had temperature of 45 F and was cooling since last night (> 6 hours) as per food employee said, in plastic container.
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. PIC discarded the chicken.
- 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: cooked salmon steak pieces in deli display case were being cold held since last night at 46-48° F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. PIC informed employee to discard the salmon.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located in the deli prep cold room in the back of the store is blocked with containers and other dishware, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. PIC moved items to 3 compartment sink and made hand sink accessible for use.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink. No handwashing soap available at one handsink in front deli station.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. PIC provided handsoap at sink.
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07/28/2015 | Risk Factor | |
The FPM available during the operation. Deli department manager is on the process of getting FPM card.
- Light Bulbs / Locations where Shielding is Required (repeated violation)
Observation: Light bulb shield was broken in the food prep area.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
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04/09/2015 | Follow-up | |
Person-in charge should have Food Protection Manager certificate. Obtain FPM certificate within 10 days.
Discussed hand washing procedure with PIC and employee.
- Critical: Certified Food Manager: Presence Required
Observation: Person-in charge doesn't have northern Virginia food protection manager (FPM) certificate.
Correction: Certified FPM should be present during the operation.
- 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, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands.
Correction: ALL food employees shall be washing 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 foodborne illness.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb shield was broken in the food prep area.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
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03/26/2015 | Routine | |
This visit was made to conduct a routine food safety evaluation.
All hand sinks should be accessible and stocked with soap and paper towels.
Make sure that cooked or ambient items are cooled in walk-in uncovered until cooled to 41 degrees F.
Obtain a Northern VA Food Protection Manager card for one of the managers present today and fax/email to me at 703-746-4919, lydia.zweimiller@vdh.virginia.gov
*Repeat violations are subject to civil penalty*
- Certified Food Manager: Certificate Process
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia CFM card.
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
- 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: food contact equipment. (Quaternary ammonia sanitizer solution at deli prep 3 comp sink was <200 ppm because chemical was almost out)
Correction: After cleaning and rinsing food-contact surfaces and utensils, they shall be effectively sanitized before coming in contact with food and before use. (PIC installed new chemical container and the pre-mix system produced quat sani solution at 300 ppm)
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the deli next to the 3 comp sink is blocked, preventing access by employees for easy handwashing. (Hand sink filled with brushes)
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. (PIC moved brushes)
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. (No paper towels at hand sink next to slicers)
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. (PIC provided paper towels)
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11/17/2014 | Routine | |
This visit was made to conduct a routine food safety evaluation.
There should always be a certified food manager at the establishment during all hours of operation. A Northern VA Certified Food Manager Card is required in Alexandria. Please obtain one within 10 days and fax/email a copy to me at 703-746-4822 or lydia.zweimiller@vdh.virginia.gov.
- Certified Food Manager: Certificate Process
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia CFM card.
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
- 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: food contact equipment and utensils. (The quat sanitizer at the 3 comp sink in the deli prep room was less than 200ppm because the chemical was almost out.)
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 replaced quat ammonia chemical, and the mix system produced solution at 300 ppm)
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06/25/2014 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation. The person in charge was very knowledgeable and helpful.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. (No paper towels at hand sink next to 3 compartment sink)
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. (employee provided paper towels)
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03/05/2014 | Risk Factor | |
This is a follow-up from Jan. 27 pre-opening inspection.
Temperature: Hot holding at 105F
Corrected to 142F
*Provide a temperature l
No violation noted during this evaluation. | 02/11/2014 | Pre-Opening | |
This is a pre-opening inspection. the following needs corrections:
1. Provide 140F or above temperature for the hot holding unit display case.
2. Burnt light under the hood.
3. Left corner 2 door Beverage Air , adjust the temperature to 41F or below.
4. Sanitizing basin under pipe is splashing to the floor.
5. Adjust the CMS room temperature to 41F.
*Recommended the issuance of the Alexandria Health Department permit.
*OK for CO
No violation noted during this evaluation. | 01/27/2014 | Pre-Opening | |
Restaurant representatives - add corrected or new information about The Fresh Market (Deli), 3680 King St, Alexandria, VA 22302 »