The Fresh Market (Meat/Seafood Dept), 3680 King St, Alexandria, VA 22302 - Other Food Service inspection findings and violations

Business Info

Restaurant: The Fresh Market (Meat/Seafood Dept)
Address: 3680 King St, Alexandria, VA 22302
Type: Other Food Service
Phone: 703 824-5205
Total inspections: 10
Last inspection: 08/26/2015

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Inspection findings	Inspection date	Type
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 approximately 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.	08/10/2015	Follow-up
This visit was made to conduct a risk based inspection. The Person in Charge was very helpful and knowledgeable about foodborne illnesses. The following items require attention: 1. The Person in Charge does not have a Northern Virginia Food Protection Manager certificate. Please obtain a Northern Virginia Food Protection Manager certificate within 10 business days. 2. Ensure that the sanitizing compartment of the three compartment sink is prepared with the proper amount of sanitizing solution when the sink is set up to wash, rinse and sanitize. 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: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site) Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin of the 3 compartment sink in the meat/seafood prep room. Correction: The sanitize basin of a 3-compartment sink shall operate at a chemical concentration of at least 200ppm of quaternary ammonium compound. PIC provided new sanitizing container and re-tested solution which had concentraion of approximately 300 ppm.	07/28/2015	Risk Factor
The FPM available during the operation. Meat/seafood department manager is on the process of getting FPM card. Food Storage Containers, Identified with Common Name of Food (repeated violation) Observation: Unlabeled food containers. Correction: Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Physical Facilities - Cleaning Frequency and Restrictions (repeated violation) Observation: Floor in the prep area noted in need of cleaning. Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.	04/09/2015	Follow-up
Person-in charge should have Food Protection Manager certificate. Obtain FPM certificate within 10 days. Discussed ROP fish thawing methods. Critical: Certified Food Manager: Presence Required Observation: Person-in-charge doesn't have Northern Virginia food protection manager (FPM) certificate. Correction: Food establishment should be operated under certified food protection manager's control. Food Storage Containers, Identified with Common Name of Food Observation: Unlabeled food containers. Correction: Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Physical Facilities - Cleaning Frequency and Restrictions Observation: Floor in the prep area noted in need of cleaning. Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.	03/26/2015	Routine
This visit was made to conduct a routine food safety evaluation. Make sure to record on all shellstock tags the date the last one was used. This visit was also made to investigate a complaint. All ground sirloin is ground fresh everyday, and kept in the display which was measured at 38 degrees F today. Raw meat containers are also labeled with safe handling instructions. The grinder is stored in a refrigerated room, and is washed, rinsed, and sanitized everyday according to the person in charge. No noted issues regarding the complaint. Repeat violations are subject to civil penalty No violation noted during this evaluation.	11/17/2014	Routine
This visit was made to conduct a routine food safety evaluation. Remember to keep the shellfish tag with the shellfish at all times. Once the last one is used/sold, record that date on the tag, and keep for 90 days in chronological order. No violation noted during this evaluation.	06/25/2014	Risk Factor
This visit was made to conduct a routine food safety evaluation. The person in charge was very helpful and knowledgeable. All working containers of chemicals shall be labeled with the common name Make sure to keep all food items at least 6" off the floor (in the walk-in freezer as well) 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. (unlabeled bottle of glass cleaner) 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. (PIC labeled)	03/05/2014	Risk Factor
No violation noted during this evaluation.	02/11/2014	Pre-Opening
This is a pre-opening inspection. the following needs corrections: 1. The walk-in unit thermostat is at 30F and temperature inside is 37F. 2. The air gap for the display case needs adjustment and needed to be secured. 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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