Stratford University Restaurant/ Hybrid Kitchen, 2900 Eisenhower Ave, Alexandria, VA 22314 - Private College Food Service inspection findings and violations

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Business Info

Restaurant: Stratford University Restaurant/ Hybrid Kitchen
Address: 2900 Eisenhower Ave, Alexandria, VA 22314
Type: Private College Food Service
Total inspections: 5
Last inspection: 12/16/2015
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Inspection findings

Inspection date

Type
This visit was made to conduct a routine food safety evaluation. The Person in Charge was very helpful during the visit. The following issues require attention:
1. Please provide irreversible temperature triggered labels to monitor the temperature of the high temp dishwashing machine. A log book should be kept of these thermo labels and the temperature should be checked at least once a week.
*Repeat Observations are Subject to Civil Penalty
  • Manual Warewash Temp Meas Dev Provided and Readily Accessible
    Observation: There are no irreversible temperature measuring devices for measuring water of high temp sanitizing dishwashing machine.
    Correction: Provide an irreversible thermolable for measuring the water temperature of the high temo washing machine and keep a log of the temperatures. Temperatures should be checked at least once a week.
  • Mops in Air-dry Position
    Observation: Observed that the mops are not hung up to air dry in mop sink room.
    Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. Please provide a rack for holding mops up to properly air dry.
12/16/2015Routine
4-302.13 Thermolabels/log not provided.
A log with dates/thermolabels shall be provided. Test dishmachiine weekly and keep a log of test (date, thermolabel, initials).
No violation noted during this evaluation.		06/01/2015Routine
  • 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 for sugar not stored with handle above sugar.
    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.
  • Sanitizer Test Kit Required
    Observation: There is no thermolabel located in the facility for monitoring the heat sanitizing dishmachine .
    Correction: A thermolabel or other device that accurately measures the operation of the heat sanitizing dishmachine shall be provided.
  • Equipment / Fixed / Space / Seal
    Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: mop sink
    Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
01/06/2015Routine
This visit was made to conduct a routine inspection. There was no food preparation and limited food storage at this time. Please note the following items:
1) Ensure all hand sinks have appropriate signage and are fully stocked with soap and paper towels at all items.
2) Repair/replace the missing baseboards in the men's and women's restrooms.
3) Provide specification information for new equipment (Excalibur).
*Correct missing soap immediately and other items prior to next inspection.
  • Plumbing / Maintained in Good Repair
    Observation: The sink basin in the women's restroom is slow to drain.
    Correction: A plumbing system shall be maintained in good repair.
  • Floor and Wall Junctures/Coved/Sealed/No Water Flush Cleaning
    Observation: Floor and wall junctures are not coved in the women's restroom and in the men's restrooms.
    Correction: If cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no more than 1 millimeter.
  • Handwashing Cleanser, Available at Handwashing Facilities
    Observation: Observed that hand soap was not provided at each handwashing sink. (missing in women's restroom).
    Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
  • Handwashing Signage at Handwashing Facilities Required
    Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. Missing in both men's and women's restrooms.
    Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
08/12/2014Routine
This visit was made to conduct a pre-opening inspection. Please correct the follwing:
1) Install hand wash signs (present but not installed)
2) Provide 4' legs for convection cook top
Note- When using the low boy refrigeration units ensure they are turned on and working properly prior to using.
-Ensure hand wash sign at bar sink is visible
-With the adoption of the 2013 FDA Food Code you will have to have the heat indicating strips for dish machine.
Recommend issuance of AHD permit
Ok for C/O
*Correct items prior to opening
No violation noted during this evaluation.		06/20/2014Pre-Opening

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