Inspection findings | Inspection date | Type | |
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This visit was made to conduct a follow up to the re-inspection conducted on August 10, 2015. The Person in Charge now has a valid Northern Virginia Certified Food Protection Manager card. Thank you for getting this card. No violation noted during this evaluation. | 08/26/2015 | Follow-up | |
This visit was made to follow up on a risk factor assessment conducted on July 28, 2015. At the time of that visit there was no certified Food Protection Manager on the premises. At this visit on August 10, 2015 there was no certified Food Protection Manager (FPM) on the premises as the time of the follow up to the risk factor assessment. This is a violation of Section 11-2-24 of the Food and Food Handling Code of the City of Alexandria. A warning civil penalty ticket (F-16-04489) has been issued for this violation. Repeat violations within a twelve month period incur increased penalties. A follow up inspection will be conducted in approximately 14 days to verify that the establishment is under the control of a certified Food Protection Manager.
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08/10/2015 | Follow-up | |
This visit was made to conduct a risk based inspection. The Person in Charge was very helpful and knowledgeable about foodborne illnesses. The following items require attention: 1. The Person in Charge does not have a Northern Virginia Food Protection Manager certificate. Please obtain a Northern Virginia Food Protection Manager certificate within 10 business days. 2. Ensure that the sanitizing compartment of the three compartment sink is prepared with the proper amount of sanitizing solution when the sink is set up to wash, rinse and sanitize. *Repeat Observations are subject to civil penalty.
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07/28/2015 | Risk Factor | |
The FPM available during the operation. Meat/seafood department manager is on the process of getting FPM card.
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04/09/2015 | Follow-up | |
Person-in charge should have Food Protection Manager certificate. Obtain FPM certificate within 10 days. Discussed ROP fish thawing methods.
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03/26/2015 | Routine | |
This visit was made to conduct a routine food safety evaluation. Make sure to record on all shellstock tags the date the last one was used. This visit was also made to investigate a complaint. All ground sirloin is ground fresh everyday, and kept in the display which was measured at 38 degrees F today. Raw meat containers are also labeled with safe handling instructions. The grinder is stored in a refrigerated room, and is washed, rinsed, and sanitized everyday according to the person in charge. No noted issues regarding the complaint. *Repeat violations are subject to civil penalty* No violation noted during this evaluation. | 11/17/2014 | Routine | |
This visit was made to conduct a routine food safety evaluation. Remember to keep the shellfish tag with the shellfish at all times. Once the last one is used/sold, record that date on the tag, and keep for 90 days in chronological order. No violation noted during this evaluation. | 06/25/2014 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation. The person in charge was very helpful and knowledgeable. All working containers of chemicals shall be labeled with the common name Make sure to keep all food items at least 6" off the floor (in the walk-in freezer as well)
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03/05/2014 | Risk Factor | |
No violation noted during this evaluation. | 02/11/2014 | Pre-Opening | |
This is a pre-opening inspection. the following needs corrections: 1. The walk-in unit thermostat is at 30F and temperature inside is 37F. 2. The air gap for the display case needs adjustment and needed to be secured. *Recommended the issuance of the Alexandria Health Department permit. *OK for CO No violation noted during this evaluation. | 01/27/2014 | Pre-Opening |
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