- This visit was made to conduct a follow-up inspection. The refrigeration unit has been repaired.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the 3 compartment sink piping are leaking.
Correction: A plumbing system shall be maintained in good repair.
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02/19/2016 | Follow-up | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Employee failed to wash his for 20 seconds. EHS instructed the employee of proper hand washing.
Correction: -ALL food employees shall wash their hands in the following manner:
remove and discard used gloves, turn on warm water at the hand sink, rinse hands/arms with warm water, lather hands/arms with soap and scrub for at least 20 seconds, rinse hands/arms with warm water, and dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel.
- 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. Employee failed to wash his hands after take out the trash. EHS instructed the employee to properly wash his 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.
- Critical: Approved Food Source / Compliance with Food Law (corrected on site)
Observation: The following food item(s) is not from an approved food preparation/processing facility: sambusa. Sambusa must be obtained from an approved source. Sambusas were discarded during the inspection.
Correction: Food shall be obtained from sources that comply with the Law.
- 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: cabbage, sambusa, spaghetti sauce, meat sauce and hot sauce, and chick peas. The cabbage, sambusa, spaghetti and meat sauce and hot sauce were discarded.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less
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: spaghetti sauce, and meat sauce with hot sauce.
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 2/17/16 they shall be date marked with a "use by" date not exceeding 2/23/16.
- Kitchenware and Tableware - Preventing Contamination
Observation: An employee was observed handling the food-contact or lip-contact surface of a utensil.
Correction: Cleaned and sanitized utensils shall be handled so that contamination of food- and lip-contact surfaces is prevented.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the 3 compartment sink piping are leaking.
Correction: A plumbing system shall be maintained in good repair.
- 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. EHS provided signage.
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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02/18/2016 | Routine | |
This visit was made to conduct a follow up inspection.
Walk-in cooler temperature at 38F.
- 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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07/15/2015 | Follow-up | |
Discussed proper cold holding, date marking and cooling procedures with the person-in charge.
Stop process and packaging dried meat in the facility.
Keep monitor refrigerator temperatures to maintain food temperatures at 41F or below. Follow up will be conducted to check walk-in and display cooler.
- 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: 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.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food (eggs) stored over ready-to-eat food in the refrigeration 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.
- 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: Alicha (cooked beef & sauce) cooked yesterday measured at 52°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and from 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.
Discarded.
- Cooling Methods: Containers Properly Arranged & Covered
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer.
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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: foods in walk-in cooler and meat display unit at 45°F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
Relocated.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (repeated violation)
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: chili sauce, cooked beef & sauce, lentel sauce.
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 @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the kitchen 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.
- Liquid Waste / Rainwater / Disposal Facility / Approved (corrected on site)
Observation: A condensate drain line was dripping onto food products in the walk-in cooler.
Correction: Condensate drainage and other nonsewage liquids and rainwater shall be drained from point of discharge to disposal according to Law.
All foods were relocated.
- Conditions of Use / Presence and Use / Restricted Use Pesticide (corrected on site)
Observation: Pesticides are not being applied by a certified applicator.
Correction: Because of their toxicity, restricted use pesticides shall only be applied by a certified applicator.
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07/14/2015 | Routine | |
This visit was made to conduct a follow-up inspection.
The walk-in cooler is not working properly, at 47 F.
All meats, eggs and cooked vegetable (47-50F) in the walk-in cooler is discarded.
Do not store any Potentially Hazardous Foods in the walk-in cooler until it repaired.
- 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.
- Cooling Methods: Containers Properly Arranged & Covered (repeated violation)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer.
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.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (repeated violation)
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: chili sauce, cooked beef & sauce, lentel sauce.
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 @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
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07/14/2015 | Follow-up | |
This visit was made to conduct a follow-up inspection.
The following items were corrected:
The 3 compartment sink is not secured to the wall and needs caulking.
The new rest room ceiling tiles are not smooth and cleanable.
The new rest room needs a self-closing device.
The new menu needs to disclosed/identify the raw or undercooked foods(meat).
The refrigerator and the chest freezer are not commercial grade.
Provide more light intensities at the bar.
The following items are need to be corrected:
The following are unsealed woods: Shelving over the mop sink, Shelving divider between the kitchen and bar, and Bar under counter.
The stainless steel wall bottom behind the 3 compartment sink needs caulking.
Northern VA Food Protection Manager card is in process to obtain.
No violation noted during this evaluation. | 05/01/2015 | Follow-up | |
This is a pre-opening inspection for the newly renovated ktichen. The following needs inspection:
1. The following are unsealed woods: Shelving over the mop sink, Shelving divider between the kitchen and bar, and Bar under counter.
2. The 3 compartment sink is not secured to the wall and needs caulking.
3. The stainless steel wall bottom behind the 3 compartment sink needs caulking.
4. The new rest room ceiling tiles are not smooth and cleanable.
5. The new rest room needs a self-closing device.
6. The new menu needs to disclosed/identify the raw or undercooked foods(meat).
7. The refrigerator and the chest freezer are not commercial grade.
8. Provide more light intensities at the bar.
9. The bar ceilings are stained but not smooth.
Notes:
Provide a new menu
The layout plan submitted was not followed.
Follow-up Feb.11, 2015
No violation noted during this evaluation. | 01/12/2015 | Pre-Opening | |
This visit was made to conduct a routine inspection. Please note the following items:
1) You may not continue to produce beef jerky in your establishment until you have gotten approval from the Health Department.
2) When sanitizing dishes/utensils your chlorine concentration levels shall be between 50-100 ppm.
3) Properly disclose the raw meat with an asterisk (*). New menus are being produced as per owner and will be corrected.
- 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: sauces
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 @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
- Variance Requirement for Specialized Processing Methods (corrected on site)
Observation: Specialized processing method of food preservation used for meat has not been submitted and approved by the Health Department. Establishment is making beef jerky in house and does not have an approved HACCP plan in place.
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. Establishment may not produce the beef jerky in house until approval has been given by the Health Department.
- Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: raw meat. The footnote is present but the specific item offered undercooked is not disclosed.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. (0 ppm observed)
Correction: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as follows: (1) 25mg/L with a pH below 10 at 120°F, (2) 50mg/L with a pH below 10 at 100°F or pH below 8.0 at 75°F, or (3) 100mg/L with a pH below 10 at 55°F. (Corrected to 50 ppm).
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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04/09/2014 | Routine | |
Field consultation for the kitchen renovation and additional rest room.
No violation noted during this evaluation. | 10/29/2013 | Other | |
Glass front refrigeration unit has been removed and facility undergoing changes. Plans are to be submitted to AHD soon.
- Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement. Beef on the menu served raw or partially cooked not marked with disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
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10/29/2013 | Follow-up | |
The owner came to the office to submit her proposal to renovate the kitchen and add a rest room to be permitted to resume her full serve menu and keep the numbers of tables and chairs(total of 40 chairs) in the dining area. The establishment used to have only 4 items on her menu, now they served breakfast, lunch, and dinner. An architect will draw the plans and will submit project to the city hall to acquire BLD permit.
No violation noted during this evaluation. | 10/21/2013 | Other | |
Code enforcement called regarding the cleaning/maintenance of the ventless hood and too many seatings for a one rest room.
The establishment can only have 12 seating with one rest room. Submit plans to the city hall and health department to add a new rest room.
Maintenance for the ventless hood was done last Oct. 13, 2013.
*Remove all the extra chairs and tables.(40 chairs and 10 tables are in the dining area.)
No violation noted during this evaluation. | 10/15/2013 | Complaint | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw shell eggs over ready-to-eat in walk-in.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were measured at improper temperatures: beef @ 49F, beef @ 50F, milk @ 50F. (discarded)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Consumer Advisory, Disclosure Provided
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement. Beef on the menu served raw or partially cooked not marked with disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. Glass display case @ 49F. Do not une until repaired. Small chest freezer in need of defrosting.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink. Soap missing at 2 handsinks.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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10/15/2013 | Routine | |
- 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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04/11/2013 | Follow-up | |
- 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 Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the walk-in refrigeration unit. Raw beef was improperly stored above produce. Meat was relocated during the inspection.
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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: milk. Repair walk-in refrigerator immediately.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: walk-in refrigerator.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: prep tables, the bulk container, the pots and pans.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Warewashing Rinse Step Required / Alternative Methods Approved (corrected on site)
Observation: A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed. The EHS instructed employees on proper warewashing.
Correction: Washed utensils and equipment shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent-sanitizer solution by using one of the following procedures: 1) use of a distinct, separate water rinse after washing and before sanitizing if using a 3-vat sink, alternative manual warewashing equipment equivalent to a 3-vat sink, or a 3-step washing, rinsing, and sanitizing procedure in a warewashing system for CIP equipment, 2) use of a detergent-sanitizer if using alternative warewashing equipment that is approved for use with a detergent-sanitizer or a warewashing system for CIP equipment, 3) use of a nondistinct water rinse that is integrated in the hot water sanitization immersion step of a 2-vat sink operation, 4) use of a nondistinct water rinse that is integrated in the application of the sanitizing solution and wasted immediately after each application (if using a warewashing machine that does not recycle the sanitizing solution), 5) use of a nondistinct water rinse that is integrated in the application of the sanitizing solution (if using a warewashing machine that does recycle the sanitizing solution).
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
Observation: When tested, no sanitizer concentration of chemical sanitizer was found in the sanitize basin. The CFM corrected the lack of sanitizer in the 3 compartment sink.
Correction: The sanitize basin of a 3-vat sink shall operate at a chemical concentration of at least 50-100ppm of chlorine, 12.5 - 25ppm of iodine, or 200ppm of quaternary ammonium compound.
- Dressing Rooms and Lockers to be Kept Orderly (corrected on site)
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. Employee's purse were improperly stored with food items. Employee's belongings were relocated during the inspection.
Correction: Instruct employees to use the designated lockers and clothes hooks to prevent contamination of food, food equipment and utensils, and preparation surfaces.
- Critical: Separation of Toxics by Spacing or Partitioning (corrected on site) (repeated violation)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Bleach is improperly stored with food items in the dry storage area. Bleach was relocated during the inspection.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.
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04/09/2013 | Routine | |
Repeat violations are subject to fines. Citation issued for 11-2-24.
- Critical: Certified Food Manager: Presence Required (repeated violation)
Observation: There is no Certified Food Manager (CFM) present in the establishment.
Correction: It is unlawful to operate a food establishment unless it is under the immediate control of a CFM. It is highly suggested that you have more than one employee with the food manager's certification. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in enforcement action.
- Critical: Employee Health Policy Requirements (corrected on site) (repeated violation)
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: PIC is not aware of the policy. Information and instruction was given during the inspection.
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)
- Hair Restraint Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less
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: the ready to eat food in the walk-in refrigerator. Ready to eat foods must be date marked.
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 @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
- Equip/Utensils/Linens/Single-Service/Invert, Cover (repeated violation)
Observation: Clean utensils and food containers were observed stored with the food-contact surface facing upward.
Correction: Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
- Toilet Rooms, Enclosed / Self-Closing Door (repeated violation)
Observation: Toilet room door is not provided with a self-closing door.
Correction: Provide a self-closing hinge or closing mechanism for the toilet room door.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Critical: Separation of Toxics by Spacing or Partitioning
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Paint, stripper, soft soap and bleach are improperly stored in the dry food storage area with food that will be served to customers. Toxic items were relocated during the inspection.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.
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01/25/2013 | Routine | |
Restaurant representatives - add corrected or new information about Tsedey Abeba Grocery & Butcher Shop (Restaurant), 672 S. Pickett St, Alexandria, VA 22304 »