- This visit was made to conduct a routine inspection. The following items need long term 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
.
- Critical: Hands and Arms / Cleaning Procedure (repeated violation)
Observation: Employee failed to wash his hands for 20 seconds.
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.
- Critical: Handwashing / When to wash hands
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 hands after touching bleach. Employee was instructed to wash her hands during the inspection.
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.
- 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: in the sandwich unit and the walk-in refrigerator. Foods were covered during the inspection.
Correction: Foods shall remain covered at all times.
- 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: the lettuce and the mozzarella cheese were improperly stored on the prep table not under refrigeration. The lettuce and mozzarella cheese were refrigerated 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.
- Equip/Utensils/Linens/Single-Service/Invert, Cover
Observation: Single service containers were observed stored uncovered.
Correction: Clean equipment and single service items shall be stored covered/inverted.
- Equip/Utensils/Linens/Single-Service/Original Package
Observation: Single service were observed stored unprotected at the cooking area..
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.
- Designated Areas Provided for Employee Eating, Drinking, Smoking
Observation: Observed that the area for employees to store drinks,is not located to protect food, equipment, linens, and/or single-service items from contamination.
Correction: Relocate the employee's personal needs to prevent the potential contamination of food, food equipment and utensils, linens, or single-service items.
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02/02/2016 | Routine | |
Time as public health control procedures discussed.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: 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: 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: cheese, ham, noodle, meat balls in walk-in cooler at 43°F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
Cooler temperature was adjusted.
- Preset Tableware / Protected by Wrapping, Covering, or Inverting
Observation: Single use items was observed unprotected from contamination.
Correction: Tableware that is preset shall be protected from contamination by being wrapped, covered, or inverted.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. unused ice mashine need to be removed.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
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07/02/2015 | Routine | |
Discussed time as public health control for food safety procedure for gyro meat cooking and holding process.
- 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: sausage 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.
- 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 item(s):
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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the dishwashing area is being used for purposes other than washing hands. Food utensils placed in the handsink.
Correction: A handwashing sink may not be used for purposes other than hand washing.
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03/19/2015 | Risk Factor | |
This visit was made to conduct a follow-up. Consumer advisory has been added to new menu at facility.
No violation noted during this evaluation. | 12/16/2014 | Follow-up | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Employee did not use paper towel to turn off faucet (proper method demonstrated, corrected onsite)
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.
- Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: new menu - burger
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
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11/24/2014 | Routine | |
- 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: employee did not know all of the reportable symptoms or BIG 5 illnesses. Employee health poster reviewed with staff
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)
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures (employee did not use soap to wash for 20 sec. and did not use paper towel to turn off faucet after washing hands) training provided during inspection
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.
- 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 did not wash hands and change gloves between switching tasks)
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, 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 Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw shell eggs and ground beef stored over ready to eat foods in prep unit
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: 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: sausage, cut tomatoes, shredded lettuce, chicken, pork, meatballs (stored in prep unit overnight) all discarded
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 (corrected on site)
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less (2 door flip top prep) temp. abused foods were discarded
Correction: temp. was turned down during inspection
- Conditions of Use/Presence & Use of Toxics Per Law (corrected on site) (repeated violation)
Observation: The concentration of the chlorine solution was measured in excess of 100 ppm in 3 compartment sink.
Correction: Maintain the concentration of the chlorine at 50-100 ppm.
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08/18/2014 | Routine | |
- 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 chicken in freezer over ready to eat foods (not in original packaging) corrected
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.
- 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: rice, pasta, meat balls in walk in
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 5/1 they shall be date marked with a "use by" date not exceeding 5/7.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink (handsink in back of kitchen) corrected
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: The concentration of the bleach solution was measured in excess of 200 ppm (sani bucket and 3 compartment sink) corrected
Correction: Maintain the concentration of the bleach at 50-100 ppm.
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05/15/2014 | Routine | |
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the kitchen is being used for purposes other than washing hands (scorch pad stored in handsink)
Correction: Handsink may only be used for handwashing and be accesible for use at all times.
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02/18/2014 | Routine | |
This visit was made to conduct a routine inspection. The following items need correction:
-Food employees may not contact ready to eat foods with their bare hands
- 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: observed employee touching ready to eat foods with bare hands
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.
- Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: burgers (on paper menu and menu board)
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located near 3 compartment sink is blocked, preventing access by employees for easy handwashing (soiled apron in sink)
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
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11/19/2013 | Routine | |
This is a pre-opening inspection. The following needs corrections:
1. Ice machine lid is duct taped.
2. Unsealed wood over the cash register.
3. Hot water deficiency at 41%.
*The establishment has no record of water deficiency.
*A contract for hot water deficiency signed by the owner.
*Recommended the issuance of the Alexandria Health Department permit.
*OK for CO
No violation noted during this evaluation. | 10/30/2013 | Pre-Opening | |
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