This visit was made to conduct a routine/ follow-up inspection. The following items need long term correction: cross contamination.
- 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 her hand before putting on clean gloves. EHS instructed employee when to wash her hands.
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the rest-room, 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 Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw beef is improperly stored above raw fish, and raw chicken was improperly stored above raw beef. The raw meats were relocated and properly stored during the inspection.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. The potatoes, limes, onions and cooked onion were improperly stored on the floor. Provide adequate shelving for proper storage.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Food Storage / Preventing Contamination (corrected on site) (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Limes and tofu are improperly stored on the floor. The food were relocated on the shelf during the inspection.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- 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: plate and utensils. Food service worker set up the 3 compartment sink and sanitized equipment during the inspection.
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
- Outer Openings, Protected (corrected on site)
Observation: An exterior door was blocked open. This may allow the entry of insects or rodents. The front door was closed during the inspection.
Correction: All exterior doors must be sold and tight-fitting, and must be self-closing. Exterior doors used only as emergency exits do not need to be self-closing.
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03/18/2016 | Follow-up | |
This visit was made to conduct a routine inspection.
- Critical: Food Protection from Contamination / Separate Raw from RTE (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw eggs were improperly stored above ready-to eat ingredients. Relocate the eggs.
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: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: beef was improperly stored above fish and chicken was improperly stored above beef. The chicken and the fish were relocated during the inspection.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- 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: walk-in refrigerator. the beef dish was discarded during the inspection.
Correction: Foods shall remain covered at all times.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. The potatoes, limes, onions and cooked onion were improperly stored on the floor. Provide adequate shelving for proper storage.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: the lentils were 124°F. Reheat the lentil dishes to 165°F and hold t 135°F or above.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above. Dishes were reheated during the inspection.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were measured at improper temperatures: the diced tomatoes in the prep cooler are not held at the required temperature.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less
Observation: Observed an ambient temperature above 45°F in the refrigeration unit holding raw shells eggs. The walk-in refrigerator was 46°F. Relocate eggs to a colder refrigerator.
Correction: Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45°F or less.
- 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: cooked rice and cooked diced chicken.
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 1/11/16 they shall be date marked with a "use by" date not exceeding 1/17/16.
- 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: the walk-in refrigerator and the prep cooler.
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 Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: The handwashing station in the kitchen is being used to clean equipment and utensils. The FPM instructed the employee not to rinse solid utensils in the hand sink.
Correction: A hand washing sink may not be used for purposes other than hand washing.
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01/12/2016 | Routine | |
Monitor the walk-in cooler temperature to maintain food temperature at 41F or below.
Discussed proper food storage order, cold and hot holding requirements with the person- in charge.
- Critical: Certified Food Manager: Presence Required (corrected on site)
Observation: Certified food manager was not present during the operation. CFM was arrived at the end of indspection.
Correction: Food protection manager should be present all the tome of operation.
- 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) (repeated violation)
Observation: Raw animal food (raw shell 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: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: cooked spinach, beans.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
Discarded.
- 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: yogurt, milk, eggs in walk-in cooler.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
Discarded.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site) (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: tomato 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@.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood contact surface of the refrigerator doors had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the front bar is being used for purposes other than washing hands. a bucket placed in the hand sink.
Correction: A handwashing sink may not be used for purposes other than hand washing.
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05/27/2015 | Routine | |
This visit was made to conduct a routine inspection. Please note the following items:
1) Store foods based on cook temperatures and ensure that your staff knows not to store raw foods above ready-to-eat foods.
2) When hot holding foods, they should be maintained at 135F or above. Staff should be monitoring the foods periodically to ensure that they are maintaining proper temperatures.
3) Hand sinks shall be provided with soap and paper towels at all times to ensure staff are able to properly wash their hands.
- 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 stored above ready-to-eat sauces in the walk-in cooler and prep 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.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: lentils/117F and potato/carrot mix?111F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above. (Items reheated).
- 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: lentils, 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 2/24/15 they shall be date marked with a "use by" date not exceeding 3/2/15.
- 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. (PIC provided paper towels).
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02/24/2015 | Routine | |
This is a pre-opening for a change of ownership. The following needs corrections:
1. Provide fitted plugs/stoppers for the kitchen's 3 compartment sink to secured the water to washed, rinsed, and sanitized.
2. Remove all the padded chairs and round table in the kitchen.
3. Consumer advisory must be printed on each page of the menu.
NOTES:
1. Mezzanine floor is not permitted to operate.
2. The Hookah bar is a designated smoking section and the Fire Marshal needed to approved the section to operate.
3. The hot water tank is sufficient: RRR= 187GPH
RRU= 300GPH
*Recommended the issuance of the Alexandria Health Department permit.
*OK for CO
No violation noted during this evaluation. | 12/30/2013 | Pre-Opening | |
This is a pre-opening inspection. The following needs corrections:
1.The installed 3 compartment at the Hookah bar needs to push to the wall and caulk.
2. Caulk the hand sink to the wall at the Hookah bar.
3. Provide air gap at the 3 compartment sink at the Hookah bar.
4. Provide plugs/stoppers for the 2 #3compartment sinks at the bars.
5. repair all loose wall papers.
6. Provide hand wash signages. Corrected.
Hookah bar warewash 3 compartment sink is 32x20x14
Hookah bar 3compartment sink is 14x9x10
Hot water calculations will be done at the office and will call the owner if the hot water tank is sufficient with the additional sinks.
*Follow-up Monday, Dec. 30, 2014.
No violation noted during this evaluation. | 12/26/2013 | Pre-Opening | |
This is a pre-opening for a change of ownership. The following needs corrections:
1. Provide plugs/stoppers for:
a). 3 compartment sink in the kitchen.
b). 3 compartment sink at the bar.
c). 3 compartment sink at the Hookah bar.
2.Paint or seals the wooden box in the kitchen.
3. Replace the cardboard box to keep towels with smooth, cleanable , and non-absorbent materials.
4. Separate the cold plate from drinking ice at the main bar.
5. Hookah storage shelving units needs to be sealed or paint.
6. Provide hand sink at the Hookah bar area.
7. Provide a smooth, cleanable ceiling tiles over the Hookah bar area.
8.Provide a smooth, cleanable, and non-absorbent flooring at the Hookah bar.
9. Paint or seals all the shelving units at the Hookah bar.
10. Provide paper towel dispensers, towels, and soap at the Hookah ware wash area.
*Hot Water tank: Rheem Ruud
Model# 672-250
Efficiency: 80%
BTU: 250,000
NOTE:
The second floor was renovated without plan review submission. A bar area with hand sink and residential dish washer was installed. Tables and chairs are all set up for dining.
*Do not use this area until permitted for occupancy and the Health Department.
*Hookah bar installed without plan review submitted.
*change of ownership on hold and the owners will update the health department.
No violation noted during this evaluation. | 11/26/2013 | Pre-Opening | |
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