This visit was made to conduct a risk based assessment. The following issues require attention:
1. All Time/temperature control for safety foods (TCS foods) kept in the refrigerator and not used within 24 hours of preparation or within 24 hours of being opened (if commercially prepared,) must be labelled and date marked with a "use by" date not exceeding 7 days from date of preparation or date the package or can was opened.
Note: An updated Employee Health Policy Poster was provided to the establishment and its requirements were discussed with Person in Charge.
- Date Marking of RTE, PHF(TCS) if Commercially Processed after Opening Package (repeated violation)
Observation: The following ready-to-eat, potentially hazardous food is not used within 24 hours after opening the commercial package and is not properly dated for disposition within 7 days at 41°F: cold cuts (ham, turkey, etc), and canned tomato sauces.
Correction: Ready-to-eat, potentially hazardous food that is commercially processed and held for more than 24 hours after it is opened must be clearly marked to indicate the date or day by which the food must be consumed on the premises, sold, or discarded. The day that the package is opened counts as Day 1. Food shall be held at 41°F or less for no more than 7 days. Upon request, employees must be able to clearly explain the date marking system to the Health Department.
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12/28/2015 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation.
Inspect premises for dead pests and mouse droppings, and clean immediately.
Food shall be dated after opened or prepared to ensure that it is used within 7 days.
- Date Marking of RTE, PHF(TCS) if Commercially Processed after Opening Package
Observation: The following ready-to-eat, potentially hazardous food is not used within 24 hours after opening the commercial package and is not properly dated for disposition within 7 days at 41°F: salads, sauces, meats, etc.
Correction: Ready-to-eat, potentially hazardous food that is commercially processed and held for more than 24 hours after it is opened must be clearly marked to indicate the date or day by which the food must be consumed on the premises, sold, or discarded. The day that the package is opened counts as Day 1. Food shall be held at 41°F or less for no more than 7 days. Upon request, employees must be able to clearly explain the date marking system to the Health Department.
- Removing Dead or Trapped Birds, Insects, Rodents, etc.
Observation: Dead or trapped roaches were found on the premises as well as mouse droppings in the storage room.
Correction: Remove dead rodents, birds, and insects from the premises to ensure that the establishment is clean and sanitary and to prevent carcasses from attracting other pests.
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06/09/2015 | Routine | |
- 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: deli meats, hot dogs. cooked meats in the fridge and freezer.
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 1/1/15 they shall be date marked with a "use by" date not exceeding 1/8/15. (PIC labeled food items)
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist. (Exterior doors are not tight fitting, and floors are not kept clean in the bar and kitchen).
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.
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03/25/2015 | Complaint | |
This visit was made to conduct a routine food safety evaluation.
If you want to serve hamburgers undercooked/ to temp, you will need to provide a consumer advisory disclosure (*) on the menu.
All prepared items and opened commercially prepared items that are being kept more than 24 hours must be labeled with a date and used within 7 days.
Person in charge noted that the establishment is going to be renovated within 1-2 years. He agreed to submit plans to us when they're ready.
A food safety information pack was given and discussed.
*Repeat violations are subject to civil penalty*
- 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: chili.
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 1/1/14 they shall be date marked with a "use by" date not exceeding 1/8/14.
- 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: bar glasses. (The 3 comp sink quaternary ammonia sanitizer solution was less than 100 ppm)
Correction: After cleaning and rinsing food-contact surfaces and utensils, they shall be effectively sanitized before coming in contact with food and before use. (PIC added another tablet which raised the concentration to 200 ppm)
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11/17/2014 | Risk Factor | |
The following complaint was received by the Alexandria Health Department: A member of this establishment, said he knows that ice machine and soda machines can get mold in the lines. [The complainant] gets headaches when he has soda or ice when there is a problem with moldy lines and has been getting headaches after drinking soda here
I did not observe any mold in the ice machine, however a small amount of surface mold was observed in the ice storage bin and the soda gun holder. The ice bin and the soda gun holder were cleaned during the inspection.
- Critical: Food-Contact / Clean (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: the ice bin holder. The ice bin was cleaned during the inspection.
Correction: Clean and sanitize these surfaces for food contact.
- Non-food Contact / Clean (corrected on site)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of mold, food residue, and/or other debris: soda gun holder. The soda gun holder was cleaned during the inspection.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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08/13/2014 | Complaint | |
Properly store raw meats.
Properly reheat PHFs to 165
°F
or above.
Repeat violations are subject to fines.
- Critical: Food Protection from Contamination / Separate Raw from RTE
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Eggs were improperly stored above ready-to-eat foods in the walk-in refrigerator. Steak were improperly stored above ready-to-eat foods in the white reach-in refrigerator. The eggs and steak were 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: Reheating for Hot Holding Rapidly Within 2 Hours (corrected on site)
Observation: The following food item(s) was not reheated for hot holding within a sufficient time of 2 hours or less: chili. Chili was reheating in a home style cock pot. The chili was moved to a pot on the stove.
Correction: Reheating food for hot holding shall be done rapidly, within 2 hours to prevent growth of pathogens.
- Equip/Utensils/Linens/Single-Service/Storage, Location (corrected on site)
Observation: Clean sheet trays and single service container. were found stored on the floor.
Correction: Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
- Equip/Utensils/Linens/Single-Service/Invert, Cover
Observation: Clean pots and pans 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.
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04/21/2014 | Routine | |
- 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: hot dogs. Hot dogs were reheated during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connection at the 3 compartment sink faucet is leaking.
Correction: A plumbing system shall be maintained in good repair.
- Physical Facilities Good Repair
Observation: Observed that the paint in the kitchen is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/22/2013 | Routine | |
This visit was conducted to complete a routine food safety evaluation. No food was being handled at the time of the evaluation, fridge temperatures were noted to be acceptable.
No violation noted during this evaluation. | 04/15/2013 | Routine | |
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