This visit was made to conduct a routine food inspection. Staff was very knowledgeable and helpful during the inspection, and staff was very knowledgable about employee health and food safety. A food safety binder, and a sample vomiting diarrheal kit was provided to management.
Note:
-Please continue to train employees that hands must be washed in between changing gloves.
*Repeat violations are subject to civil penalties*
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands after discarding used gloves, and putting on a new pair..
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 with manager on duty.
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site)
Observation: Observed chicken cooling in prep table in tightly covered bin, after discussion with staff, food was prepared at 10am today.
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. Food was uncovered, and discussed cooling methods with manager on duty.
|
03/01/2016 | Routine | |
This visit was made to conduct a routine food safety evaluation.
No noted issues.
Great improvement in hand washing.
No violation noted during this evaluation. | 02/25/2015 | Routine | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures (2 employees did not use paper towel to turn off faucet after washing hands
Correction: training provided onsite)
|
08/26/2014 | Risk Factor | |
This visit was made to conduct a routine inspection. The following items need correction:
- Implement an Employee Health Policy that requires all employees to know the BIG 5 foodborne illnesses and all reportable symptoms and Certified Food Managers to know when to restrict or exclude sick employees
- 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: employees did not know all reportable symptoms. New employee health poster provided
Correction: review with all staff
- Critical: Cooling PHF(TCS) Prepared from Ingredients at Room Temperature (corrected on site)
Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours: shredded lettuce in 3 door reach-in. discarded
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41°F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods and canned tuna).
- 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 (prepped items being cooled in tighly wrapped and covered containers)
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.
|
03/06/2014 | Routine | |
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the back is blocked, 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.
- Maintenance Tools Stored in Orderly Manner (corrected on site)
Observation: Maintenance tools are not being stored in an orderly manner.
Correction: Store all maintenance tools in an organized manner to prevent harborage and breeding conditions for rodents and insects.
|
09/17/2013 | Routine | |
- Miscellaneous Sources of Contamination / Other Sources (corrected on site)
Observation: The following food item(s) were found subject to contamination after receipt and during storage due to the condition as described: employee drink stored in the establishment unit.
Correction: Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 through 3-306.
- 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: Roast beef at 45F, lettuce at 44F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
|
03/11/2013 | Routine | |
Restaurant representatives - add corrected or new information about Tropical Smoothie Cafe, 1556 Potomac Greens Dr, Alexandria, VA 22314 »