This visit was conducted in order to perform a follow up inspection. All violations from the previous inspection have been corrected, and labeling and menus have been updated with the consumer advisory.
No violation noted during this evaluation. | 02/17/2016 | Follow-up | |
This visit was made in order to conduct a routine food inspection. The manager and staff were very helpful throughout the inspection, and displayed excelled handwashing procedures! The following violations require long term correction:
1. Implement an Employee Health Policy that requires all employees to know the BIG 6 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: Manager was not familiar with required reportable diseases and symptoms.
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, Salmonella, E. coli, or Shigella)
- Jewelry Prohibition
Observation: Observed employees wearing jewelry/watches on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to medical alert jewelry or a plain ring such as a wedding band.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Observed shell eggs stored over carrots in walk in cooler.
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. Shell Eggs were moved to lower shelf by manager on duty.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Improper use of wet wiping cloths for the following activity: Wet wiping cloths stored in solution with no sanitizer detectable.
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. Sanitizer was added to cloth storage container by manager on duty.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Improper use of wet wiping cloths for the following activity: Wet Wiping cloths used as stabilizer for cutting boards
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. Wiping cloths shall not be used in order to stabilize cutting boards, as they provide a risk for cross contamination between foods.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served or sold in a ready-to-eat form without freezing for parasite destruction is not properly identified as such: Salmon (served undercooked in kebabs)
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form and the fish is raised and fed as specified by Law, a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed shall be obtained by the person in charge and retained in the records for 90 calendar days beyond the time of service or sale to a consumer.
- Juice Packaged Labeled if Not Treated/Pasteurized
Observation: Observed unpasteruized fresh squeezed bottled lime juice used for non labled bottled juice, used for catering and sale to the public.
Correction: Please provide documentation that the fresh squeezed juice is pasteurized, or please provide a consumer warning on bottles sold to the public, or used for catering.
- Thawing / Approved Methods (corrected on site)
Observation: Observed improper methods used to thaw food. Observed frozen packaged steak thawing from frozen at room temperature.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process, 4) Using any procedure if a portion of frozen ready to eat food is thawed and prepared for immediate service in response to an individual consumer's order, 5) Reduced Oxygen Packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (a) Prior to its thawing under refrigeration as specified in (1) of this section
- 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. Observed hummus, marinara sauce, coleslaw cooling from ambient preparation covered in walk in cooler.
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. Manager uncovered the above food items to allow them to further cool.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: Recorded temperatures of salmon in cold drawer at 48F. TCS food must be held at temperatures of 41F or below.
Correction: All product will be used/ served within 2 hours.
- Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: Steak Kebabs, Salmon Kebabs
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. Please indicate the above items, and any future undercooked items on displays and to go menus.
- Critical: Backflow Prevention Device, Design Standard (corrected on site)
Observation: Observed spray hose used with backflow device that does not allow for constant backpressure.
Correction: Spray hose was removed from fixture, and will be removed after normal use.
- Dressing Areas & Lockers for Orderly Storage of Employee Clothing & Possessions (corrected on site)
Observation: Lockers or other suitable facilities are not provided for employees clothing and other possessions. Observed backpack stored on drinks at front counter, and jacket stored on soda boxes on the syrup dispenser.
Correction: Provide proper storage facilities for employees' personal belongings to prevent contamination of food, food equipment, and food contact surfaces. Personal items were moved by manager on duty.
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02/01/2016 | Routine | |
I observed excellent handwashing!
Freezer is broken- repair or replace ASAP to assist with proper cooling.
All pans must be dry before they are stacked for storage.
If pans need to be dried, you may use a disposable towel (a paper towel).
When cooling hot foods, do not put them into the walk-in when they are hot. Cool on counter until they reach 135F, then begin active cooling (like an ice bath). Do not cover any foods that are cooling until the food is 41F or less.
- 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: potato salad (prepared yesterday-discarded)
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 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.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: pots, pans, utensils. (the dishmachine was not feeding sanitizer)
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.( facility used 3 comp sink to sanitize, While still conducting inspection, Ecolab came and repaired the dishmachine)
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07/02/2015 | Risk Factor | |
Discussed cold holding foods in prep unit refrigerators.
Blocked sewage line was cleaned, floors were cleaned and sanitized during the inspection.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Scoop handle in touch with salad.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- 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: humus in prep unit.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Critical: Sewage System / Operation and Maintenance
Observation: Sewage is not being properly disposed. Drain under the dishmachine was blocked and caused sewage back-up.
Maintained during the inspection.
Correction: Immediately discontinue operation until sewage waste can be properly disposed. Approval from the health department must be received prior to resuming operations. The permit holder is responsible for eliminating any public health hazard or
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03/17/2015 | Routine | |
This visit was made to conduct a complaint investigation, spoke to General Manager about complaint. Standard operating procedure for this food establishment is to not allow gum chewing during employee shifts.
No violation noted during this evaluation. | 12/09/2014 | Complaint | |
This visit was made to conduct a follow-up inspection. The plumbing at the 3 comp sink has been repaired. According to the manufacturer of the grease trap, internal backflow prevention is present (as an air gap). Watch for slow flowing sinks. Maintenance of grease trap and filters should be a top priority.
No violation noted during this evaluation. | 11/25/2014 | Other | |
This visit was made to conduct a risk factor assessment.
Note: Consulted with manager on recurring plumbing issue. Manager will contact Alexandria Health Department when ready for a follow-up evaluation.
- Critical: Food Protection from Contamination / Separate Raw from RTE
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw shell eggs stored on shelf above apples in the walk-in cooler.
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. Corrected by moving the raw shell egg to the raw animal storage shelves in the walk-in cooler. Discussed proper arrangement of raw animal products to prevent cross contamination of ready-to-eat foods with the manager.
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11/20/2014 | Risk Factor | |
This visit was made conduct a routine food safety evaluation.
In order to keep drawer unit cooler on the top, you can use bags of ice or wrapped ice packs above the food (where the wraps were)
Send me your temperature logs for your food items that are cooked and cooled once a week for a couple weeks to identify any problems. Monitor the employees to make sure they are properly implementing the set procedure of placing items on a sheet tray and cooling on speed rack in the walk-in until they are cooled to 41 degrees F. Then, the items may be placed into bulk container and stacked. Fax: 703-746-4919, lydia.zweimiller@vdh.virginia.gov
*Repeat violations are subject to civil penalty*
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site) (repeated violation)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer. (Observed cooked food items cooling in walk-in being put into bulk containers with lid ans stacked before reaching 41 degrees F on speed rack. Also, Items prepared from ambient were not cooled to 41 degrees before being placed in the serving line prep tops)
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. (Items in the process of cooling were spread out on sheet pan and placed on speed rack in the walk-in)
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: No thermometer provided for prep top units.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- 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. (Observed spray bottle of bleach water not labeled)
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 provided label)
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08/11/2014 | Routine | |
This visit was made to conduct a routine food safety evaluation. The person in charge was very helpful and knowledgeable. Good hand washing and glove practices were observed.
Repair the 3 comp sink drain pipes so that no water leaks onto the surrounding floor.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: (food contact utensils and equipment: dish machine was not functioning)
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. (dish machine was repaired by Ecolab during inspection, and was functioning to produce Cl sanitizer solution at 50 ppm)
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the 3 compartment piping are leaking. (Pipes were not aligned properly for air gap, causing water from the top pipe to leak onto the floor)
Correction: A plumbing system shall be maintained in good repair.
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05/19/2014 | Routine | |
This visit was made to conduct a routine food safety evaluation.
Cooked foods shall be cooled from 135 to 41 degrees F in 6 hours, going from 135 to 70 in 2 hours. This can be achieved by cooling liquid items on ice, or by spreading solid items out and cooling UNCOVERED and spaced out in a refrigeration unit. Monitor cooling procedures to ensure the temperature limits are met.
*REPEAT VIOLATIONS ARE SUBJECT TO CIVIL PENALTY*
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves worn during multi-tasked food preparation. (Observed employee did not chnage gloves when switching from handling food to wiping equipment with sanitizer cloth, and back to food handling.)
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation.(employee washed hands and changed gloves when asked by person in charge).
- 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. (Observed containers of cooked foods in walk-in covered with plastic wrap, and also lidded and stacked.)
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. (PIC uncovered cooling items)
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: (Pans and plastic containers) were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
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02/19/2014 | Routine | |
This visit was made to conduct a routine inspection. The following items need correction:
-All handsinks must be accessible at all times
- Potentially Hazardous Foods (PHFs) shall be properly cooled from 135F to 70F within 2 hours and from 135F to 41F within a total of 6 hours to prevent the growth of harmful bacteria. Cool PHFs using the following methods:
a. placing foods in shallow pans
b. separating the food into smaller thinner portions
c. using rapid cooling equipment such as a walk-in cooler
d. keep food uncovered until properly cooled to 41F
e. using containers that facilitate heat transfer
- Potentially hazardous foods prepared from ambient temperature must be cooled from 70F to 41F within 4 hours
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
.
--- CFM worked quickly to correct violations. Facility maintained very clean
-- All violations must be corrected within 10 days
** Repeat violations shall be subject to civil penalty
- 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: roasted potatoes, tomato bisque
Correction: discarded
- 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: cut melons
Correction: discarded
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: hot foods placed in covered pans and stacked on top of each other in walk in to cool
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the front and back of kitchen is blocked, preventing access by employees for easy handwashing (back handsink blocked by crates
Correction: soiled glove placed handsink near prep in front of kitchen)
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11/18/2013 | Routine | |
This visit was made to conduct a pre-opening inspection. All items from the 10/18 pre-opening inspection have been corrected. The plumbing/air-gap on the 3-compartment sink is now adequately sized. Legs were provided for the Winston C-vap, auto-shaam was sealed to the table.
Ok for C/O.
Recommend issuance of Alexandria Health department permit.
No violation noted during this evaluation. | 10/22/2013 | Pre-Opening | |
This visit was made to conduct a pre-opening inspection. The following items need to be corrected prior to the permit being issued:
1) Repair plumbing at 3-compartment sink. They have proper air gaps however the water is overflowing out of the p-trap when water is released from sink.
The remaining items need to be corrected prior to opening:
1) Caulk around divider at front prep sinks.
2) Provide legs or seal auto-shaam and Winston c-vap equipment to the table/cart.
3) Replace burnt out light under hood system.
4) Seal inside walls of "pass-through" area.
Please call when you are ready for a re-inspection.
Ok for C/O
Permit to be issued after plumbing has been corrected.
No violation noted during this evaluation. | 10/18/2013 | Pre-Opening | |
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