The purpose of this visit is to conduct a routine inspection.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Coffee, popcorn, and chips are improperly stored on milk/ soda crates. Several cases of food area improperly stored on the Bakery/Grocery walk-in freezer.
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.
- Utensils in Good Repair / Discard
Observation: The following equipment was observed in a state of repair and condition preventing the equipment to be used as designed: the walk-in freezer unit is not currently operating as required, the freezer has a biuld-up of ice around the fan. The reach-in freezer and the deli case are leaking water at the bottom.
Correction: Equipment shall be maintained in a state of repair or condition that complies with the requirements.
- Equip/Utensils/Linens/Single-Service/Storage, Location
Observation: Single service containers were found stored on the floor.
Correction: Cleaned equipment and utensils, laundered linens, and 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.
- Designated Areas Provided for Employee Eating, Drinking, Smoking
Observation: Employee's open coffee cup was not located to protect food, equipment, linens, and/or single-service items from contamination. (dry storage area)
Correction: Store employee's personal needs to prevent the potential contamination of food, food equipment and utensils, linens, or single-service items.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floors in the Bakery/Grocery walk-in freezer and under the storage shelves are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc.
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Cleaners are improperly stored above soft drink in the basement dry storage area.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
- Critical: Restricted Use Pesticides, 40 CFR Criteria
Observation: Restricted use pesticides do not meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides. Raid is improperly used and stored with cleaners in the store.
Correction: Restricted use pesticides that do not meet the requirements of 40 CFR 152 may be toxic, which may result in the contamination of food. These pesticides shall not be used.
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09/03/2015 | Routine | |
Discussed with person-in-charge and employee about hand washing.
Handwashing sign was provided.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
Observation: Wiping cloths stored at chemical (quat) sanitizer solution with less than 50 ppm.
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.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located at the produce prep area was blocked a produce rack, 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.
Produce rack was removed.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the produce prep area is being used as a dump station.
Correction: A handwashing sink may not be used for purposes other than hand washing.
- 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.
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands. A hand wash sign was provided.
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03/04/2015 | Routine | |
This visit was made to conduct a follow-up inspection to check for a Northern VA Certified food manager. The person on charge, William Wells, was able to produce a NOVA CFM card number F-111250 exp. 3/1/15.
No violation noted during this evaluation. | 08/25/2014 | Other | |
This visit was made to conduct a routine food safety evaluation.
A Northern VA CFM card must be obtained for the person in charge within 10 days. A follow-up will be conducted in 10 days to check for the presence of a CFM. If there is no one present with a Northern VA Certified food manager card, a ticket will be issued with a civil penalty of $100.00.
*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: 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: (Manager could not tell big5, symptoms, or return policy)
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)
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (observed open screw cap drinking water bottle on produce cutting board)
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. (PIC discarded bottle)
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Improper use of wet wiping cloths for the following activity: (Observed wet wiping cloth on cutting board in produce prep area)
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.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the produce prep area is blocked, preventing access by employees for easy handwashing. (Observed cart with corn blocking the hand sink)
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. (PIC moved the cart allowing access to the sink)
- 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 vegetable wash stored above snap peas in produce prep area)
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. (PIC moved vegetable wash)
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08/15/2014 | Routine | |
This is a follow-up for the basement's under the waste pipe catch tray for leakage. The trays were fabricated and wide and deep enough to hold any leakage.
No violation noted during this evaluation. | 03/20/2014 | Follow-up | |
Received a faxed copy of a CFM card for person in charge, William Wells, card info above. Filed copy of card in hard files.
No violation noted during this evaluation. | 03/13/2014 | Other | |
This visit was made to conduct a routine food safety evaluation.
Obtain a Northern VA Certified Food Manager Card within 10 days, and fax/e-mail a copy to me at 703-746-4919 or lydia.zweimiller@vhd.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.
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03/05/2014 | Risk Factor | |
This is a follow-up from Jan 27, pre-opening inspection.
*Hot water tank was replaced with:
AO Smith Cyclone
Model# BTH 400A 104
BTU: 399,900
Recovery rate: 460.9 GPH
*The drip pan for the basement waste pipes will be fabricated. Follow-up is on Feb 27,2014.
*All other items were corrected.
No violation noted during this evaluation. | 02/11/2014 | Pre-Opening | |
This is a pre-opening inspection. The following needs inspection:
1.Provide drip pan trays under the waste water pipe/ grease pipes in the basement.
*WILL be corrected in 30 days.
2. Seals all the shelving units in the basement and on the main floor.
3. Provide light shields on all the light fixtures in the basement.
4. Provide mop racks
5. Provide seals/caulking on all gondola shelving units.
6. Caulk the splash guard around the mop sink.
7. Provide screen or floor drain covers for the walk-in condesate pipe.
8. Provide 100F water temperature for the public restrooms.
9. The hot water heater tank is insufficient at 33%.
*Within 10 days the additional hot water heater will be installed.
10. Vege salad bar and Olive bar at 48F & 47. Corrected at 40F.
11. Produce section wash under pipe basin is splashing on the floor.
*Corrections will made in 10 days except for #1
*Recommended the issuance of the Alexandria Health Department permit.
*OK for CO
No violation noted during this evaluation. | 01/27/2014 | Pre-Opening | |
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