This visit was made to conduct a change of ownership inspection. The following items require attention:
1) Readjust middle 3-compartment sink drain that is splashing outside of the drain funnel.
2) Caulk dish table to right of dish machine to secure it to the wall.
3) Repair/replace gaskets of 2 door Superior reach-in refrigeration unit.
4) Repaint ceiling in between light fixtures outside of walk-in cooler.
Ok for change of ownership.
Recommend issuance of Alexandria Health Department permit.
This report shall serve as your permit to operate until your official permit is received. Any changes to floor plan, equipment, or menu/special processes shall be pre-approved by the Alexandria Health Department
No violation noted during this evaluation. | 02/10/2016 | Pre-Opening | |
- Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Tags missing from the molluscan shellfish containers. Observed bucket of clams stored without original tags
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. The original tags were attached to the bucket by the manager on duty.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. Provided facility with handwashing sticker.
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01/13/2016 | Risk Factor | |
This visit was made to conduct a risk factor assessment. Observed excellent hand washing and shellstock tags maintained and accurate.
No violation noted during this evaluation. | 07/28/2015 | Risk Factor | |
This visit was made to conduct a risk factor assessment. The following observations require attention:
1. Make sure refrigerator in the bar is properly cold holding at 41°F or less. Repair person scheduled, please do not store any Time/Temperature Control for Safety (TCS) foods in this unit until properly cold holding.
2. Hand sinks shall be used for only hand washing to reduce the risk of cross contamination.
--Repeat observations are subject to civil penalties.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: Milk was 45°F and half and half was 45°F in the bar refrigerator.
Correction: Time/Temperature Control for Safety (TCS) foods shall be held cold at a temperature of 41°F or below. Corrected by relocating the milk to the walk-in refrigerator and repair person scheduled to repair unit. Make sure not to store TCS in this refrigerator until properly cold holding at 41°F or less.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The bar hand sink is being used as a dump station. Observed ice in sink basin.
Correction: A hand washing sink may not be used for purposes other than hand washing. Corrected by discussing with the certified Food Protection Manager (FPM) necessity for designating hand sinks for hand washing only.
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02/25/2015 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation. Discussed reheating procedures with person in charge and certified Food Protection Manager. Person in charge knowledgeable of employee health policy.
--Repeat observations are subject to civil penalties.
- Critical: Reheat PHF(TCS) to 165°F for Hot Holding (corrected on site)
Observation: The following food item was not reheated for hot holding to a sufficient temperature and/or time: she crab bisque was reheated to 120-149°F before placing in the steam table. As per certified Food Protection Manager (FPM), the soup was reheated one hour prior.
Correction: Potentially hazardous foods (time/temperature control for safety food) that is cooked, cooled, and reheated for hot holding shall be reheated to a minimum temperature of 165°F for 15 seconds. Corrected by reheating the bisque to 178°F on the stove top.
- Consumer Advisory, Reminder Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without a reminder statement: label no longer on menu.
Correction: The Consumer Advisory shall include a reminder statement that includes asterisking (*) the animal-derived foods requiring disclosure to a footnote that states one of the following: 1) "Regarding the safety of these items, written information is available upon request", or 2) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness", or 3) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions".
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist. Soda syrup machine has fruit flies flying around.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
- Mops in Air-dry Position
Observation: Mops and brooms are not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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10/29/2014 | Routine | |
This visit was made to conduct a risk factor assessment.
Note: The Traulson upright refrigerator at the cookline was observed not working by the General Manager (GM) upon arrival this morning. GM instructed food employees to not use mechanical refrigerator until repaired. Repair person called and expected to arrive by the end of the day or by the latest tomorrow. During the risk factor assessment, I observed Time/Temperature Control for Safety (TCS) foods properly being cold held with the use of ice rather than under mechanical refrigeration. Thank you for your pro-active approach in properly cold holding TCS foods under ice until the mechanical refrigerator is properly cold holding at 41 degrees F or below.
Note: Observed dishwasher remove gloves after handling dirty equipment and wash his hands prior to putting away clean dishes. Additional, observed both cooks remove gloves once soiled and wash their hands throughout the risk factor assessment.
Note: Observed food employees place gloves on prior to handling bread and observed expo line use tongs to handle lemon and parsley.
Note: Adequate record keeping for shellstock tags. Food establishment maintaining records for 90 days, maintaining shellstock tags with food items, and marking sell/serve date on tags.
Note: Food Protection Manager (FPM) and GM very knowledgeable on employee health policy.
Note: Food Safety Information binder provided to food establishment during the risk factor assessment. Discussed with the FPM major changes with the new 2013 Food Code to include employee health, clean-up of vomiting and diarrheal events, thawing frozen fish package using Reduced Oxygen Packaging (ROP), non-continuous cooking of animal meats, food allergens, responsibilities of permit holder (sticker provided), and increases in civil penalties. In addition, the 2013 Food Code training presentation in English was given to the FPM.
No violation noted during this evaluation. | 08/19/2014 | Risk Factor | |
This visit was made to conduct a risk factor assessment. The staff and Certified Food Managers were very helpful and knowledgeable.
- 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: cole slaw and potato salad in the walk-in cooler. As per Certified Food Manager they normally date mark but they are trying to catch back up from Mother's Day weekend.
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 May 1, 2014 they shall be date marked with a "use by" date not exceeding May 7, 2014. Corrected by discussing with the CFM how to properly date mark ready-to-eat foods.
- 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. Chlorine sanitizer in bar 3-compartment utensil washing sink was <50ppm as per chlorine test strip. Food employee is not rinsing glassware after washing and before rinsing. Mixing chemicals can alter the concentration.
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 by discussing how to make up the 3-compartment utensil washing sink and making new chlorine sanitizer.
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05/12/2014 | Risk Factor | |
This visit was made to conduct a risk factor assessment.
-Time as a Public Health Control form completed for the use of stock/broth and canned vegetables. Written procedures shall be maintained in the food establishment and made available to the regulatory authority upon request.
--Repeat violations are subject to civil penalties.
*Observed adequate record keeping system for molluscan shellfish.
*Food servers observed wearing gloves while cutting bread and using utensils to plate garnishes.
- Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food items: chicken stock, veal stock, canned vegetables.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. Corrected by completing Time as a Public Health Control form with the Certified Food Manager.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item for which time rather than temperature is being used as a control was not properly marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control: chicken stock.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours is used as the public health control : 1) the food shall have an initial temperature of 41°F or less if removed from cold holding temperature or, 2) the food shall have an initial temperature of 135°F or above if removed from hot holding temperature control, 3) the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 4) the food shall be cooked and served, served if ready to eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 5) the food if unmarked or marked to exceed a 4 hour limit shall be discarded. Corrected by discussing with the Certified Food Manager how to properly mark foods using time rather than temperature and the kitchen cook marked food item.
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02/10/2014 | Risk Factor | |
This visit was made to conduct a routine assessment. The following item requires attention:
1. Make sure to provide adequate record keeping for molluscan shellfish when removed from their tagged or labeled container.
Repeat violations are subject to civil penalties.
General Manager was helpful and knowledgeable.
- Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Inadequate record keeping system for molluscan shellfish when removed from their tagged or labeled container. Observed containers of clams and mussels in refrigerators at the cookline without proper tags attached.
Correction: When shellstock are removed from their original tagged or labeled container a copy of the tag shall be provided. Corrected by discussing with General Manager maintaining identification for shellstock.
- Controlling Pests / Methods to Use When Pests Are Found
Observation: Observe fruit flies in the dry storage where soda fountain syrups are stored.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
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11/12/2013 | Routine | |
This visit was made to conduct a risk assessment. Please note the following items:
1) No bare hand contact with ready-to-eat foods. Future violations within 12 months may result in a civil penalty.
2) Good cold and hot holding temperatures observed.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: employee cutting lemons.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
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07/23/2013 | Risk Factor Assessment | |
This visit was made to conduct a risk assessment. Please note the following items:
1) When dispensing flour and cornmeal, use a utensil that has a handle.
2) Foods in coolers downstairs in the kitchen should be covered in between use to prevent contamination.
3) Good cold and hot holding temperatures observed!
4) Much better job in the record-keeping of shellstock tags.
- Bare Hand Contact with Non-RTE Foods Minimized to Prevent Contamination (corrected on site) (repeated violation)
Observation: Excessive bare hand contact with exposed food that is not in a ready-to-eat form. (A plate is being used to dispense flour).
Correction: Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact.
- Food Protection from Contamination / Package, Cover, Wrap (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: numerous foods in the coolers are uncovered.
Correction: Foods shall remain covered at all times.
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04/01/2013 | Risk Factor | |
This visit was made to conduct a risk assessment. Please note the following items:
1) Review employee health policy.
2) Shellstock tags must be kept with shellstock until sold/served. If you separate a bag then a copy of the tag needs to be with both locations of shellstock.
3) Any items on your menu that are offered undercooked or raw need to be disclosed (i.e. salmon).
- 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: PIC was unable to name all 5 illnesses and managing restrictions and returning to work.
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)
- Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site) (repeated violation)
Observation: Inadequate record keeping system for molluscan shellfish when removed from their tagged or labeled container. Tags not being kept with shellfish when seperated from the main bag and relocated to prep coolers on the cook line.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold
Observation: The date on which the last shellstock from the container is sold or served was not recorded on the tag or label.
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: whole potatoes for baking stored in dish washing area uncovered and in a location where subject to contamination from dish washing.
Correction: Foods shall remain covered at all times.
- 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: pasta.
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@.
- 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: salmon.
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. (Manager indicated that new menus should be printed by Friday).
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12/11/2012 | Risk Factor Assessment | |
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