- Equip/Utensils/Linens/Single-Service/Original Package (repeated violation)
Observation: Single service cups were observed stored unprotected at the wait station.
Correction: Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
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10/21/2015 | Follow-up | |
This visit was made to conduct a routine inspection. The following items need long term correction:
-Repair refrigeration units.
-Time/temperature control for safety foods (TCS) shall be properly 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. Cool TCS 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 41 °F
e. using containers that facilitate heat transfer
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (reach-in storage area) Open drinking cups were discarded during the inspection.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service item
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the reaach-in refrigeration unit and the refrigerated drawers. The raw hamburgers were stored above ready -to-eat food in the Kolpack reach-in and raw hamburgers were improperly stored above cooked lasagna in the refrigerated drawers. The raw meats were relocated to the bottom of the refrigeration units.
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 (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: gyro, pasta, sour cream, sour cream, lettuce (sandwich prep unit), and pasta (large 3 door reach-in). Foods were discarded during the inspection.
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: cooked ground beef, pasta, cole slaw and gyro meat.
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 10/17/15 they shall be date marked with a "use by" date not exceeding 10/23/15.
- 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: sandwich unit, and the large 3 door reach-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: the ice machine, the ice scoop, and the slicer.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Equip/Utensils/Linens/Single-Service/Original Package
Observation: Single service cups were observed stored unprotected at the wait station.
Correction: Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the 3 compartment sink and at the hand sink in the cooking area piping are leaking.
Correction: A plumbing system shall be maintained in good repair.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the kitchen are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed that inadequate lighting was provided in the food preparation areas.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
- Presence and Use of Required Poisonous or Toxic Materials Only
Observation: Observed poisonous and toxic materials that are unnecessary to the operation and maintenance of the establishment stored in the establishment. Remove paint that is improperly stored in the kitchen.
Correction: Remove all poisonous and toxic materials that are unnecessary to the operation and maintenance of the establishment. The presence of these materials present an unnecessary risk to employees and consumers.
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10/19/2015 | Routine | |
This visit was made to conduct a routine food safety evaluation.
Utilize the resource given for proper food storage to help keep the reach-in organized with raw meats below ready-to-eat foods.
Good job with temperature control.
*Repeat violations are subject to civil penalty*
- 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: observed raw sausage stored above lettuce in the 3 door reach-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. (PIC moved sausage to the middle space with the rest of the raw meats)
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Improper use of wet wiping cloths for the following activity: wet wiping cloth stored in conatiner of water, not sanitizer solution.
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. (PIC replaced water with chlorine bleach solution).
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the hand sink at the bar are leaking.
Correction: A plumbing system shall be maintained in good repair.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the walls and ceilings in the kitchen are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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03/24/2015 | Routine | |
1. No violation noted.
2. Dish machine passed the Chlorine strip test.
3. Discussed the key changes on the 2013 Food Code and handed the binder to the FPM.
4. Added the Salmonella non-typhoidal to their existing Big 5 poster.
5. the kitchen is clean and menu is update on Consumer Advisory.
No violation noted during this evaluation. | 08/25/2014 | Risk Factor | |
Adjust the Superior door unit to 41F or below.
- 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: Tomatoes at 47F
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. Two door Superior at 47F
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.
- Equip/Utensils/Linens/Single-Service/Invert, Cover
Observation: Clean drinking thin straws were observed stored uncovered.
Correction: Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
- Lighting Intensity / Consumer Self-Service, Reach-Ins, Other / 20 foot candles
Observation: Observed that inadequate lighting was provided in the consumer self-service areas, reach-in refrigerators, handwashing areas, warewashing areas, equipment and storage areas, and/or toilet rooms.
Correction: Increase the lighting to provide a minimum of 20 foot candles in these areas.
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06/02/2014 | Routine | |
FAX received for the 3 door Kolpac repairs.
No violation noted during this evaluation. | 01/31/2014 | Other | |
FAX the receipt from Kolpak repairs.
- Critical: Ice Used as Exterior Coolant, Prohibited as Ingredient (corrected on site)
Observation: Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
Correction: Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
- 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:chicken rice soup.
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
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. 3 door Kolpak at 52F
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.
- Kitchenware and Tableware - Preventing Contamination (corrected on site)
Observation: @TABLEWARE@ were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
Correction: Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented.
- 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.
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed that inadequate lighting was provided in the food preparation areas.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the light shileds and ceiling tiles in the kitchen are discolored/yellowed are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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01/29/2014 | Routine | |
This visit was made to conduct a routine inspection. The following items need correction:
- Employees must wash hands before engaging in food preparation and any time after possible contamination (i.e was hands when switching from one task to another)
-- Foods must be stored in a way that prevents cross contamination
note: Employee Health material provided to facility. Review with all staff.
-Facility is maintaining excellent cold holding temperatures and doing a great job with cooling items.
-- All violations must be corrected within 10 days
** Repeat violations shall be subject to civil penalty
- 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. (after handling raw burger patties employee did not wash hands before switching tasks or donning clean gloves
Correction: corrected
- 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: case of raw eggs over ready to eat foods in brown reach 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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the bar is being used as a dump station.
Correction: A hand washing sink may not be used for purposes other than hand washing.
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09/18/2013 | Routine | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. Employee failed to wash her for 20 seconds. Corrected with instructed
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. The employee discarded the open cup of water during inspection.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
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05/09/2013 | Risk Factor Assessment | |
- Thawing / Approved Methods (corrected on site)
Observation: Observed improper methods used to thaw food. Ground beef was improperly defrosted at room temperature. The ground beef was placed in the refrigerator to defrost.
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.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the 3 compartment sinks piping are leaking.
Correction: A plumbing system shall be maintained in good repair.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Chemicals were improperly stored on top of the dish machine with clean pots. Chemicals were relocated during the inspection.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
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01/10/2013 | Routine | |
Restaurant representatives - add corrected or new information about Reynolds Street Cafe, 34 S. Reynolds St, Alexandria, VA 22304 »