This visit was made to conduct a routine food safety evaluation, The person in charge was very knowledgeable as were the food service workers.
I observed good hand washing before putting on new gloves to switch tasks from the register to food prep.
Smoked salmon requires a consumer advisory on the menu since it is not fully cooked to 145 degrees F for 15 seconds. Please email me a copy of the corrected menu.
*Repeat violations are subject to civil penalty*
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
Observation: Improper use of wet wiping cloths for the following activity: wet cloths stored on cutting board used for food prep.
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. (Store wet wiping cloths in sanitizer bucket, and return to bucket after each use).
- 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: smoked salmon.
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.
|
11/20/2015 | Routine | |
This visit was made to conduct a risk factor assessment. Please note the following items:
1) Do not block hand sinks. They shall be easily accessible to employees at all times.
2) Correct all menus to provide disclosure and reminder statement for smoked salmon. Item shall be disclosed by asterisking (*) it to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. The reminder should state that consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
3) Monitor drains under the 3-compartment sink. During inspection they were leaking onto the floor. Ensure when you release the drain for the sinks that all of the water goes into the drain. You may need to adjust your pipes or use a funnel to ensure the drain is capturing all of the water being released from the sink.
Correct menu within 30 days, once corrected please send me a copy via email to document compliance.
- 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: smoked salmon. (Missing on menu board and in catering menu).
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 beside the 3-compartment sink is blocked, preventing access by employees for easy handwashing. (Blocked by trashcan).
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. (trash can relocated).
|
04/29/2015 | Risk Factor | |
This visit was made to conduct a routine inspection. Please note the following items:
1) Keep food stored at least 6 inches off of the floor.
2) Monitor refrigerator at the coffee station to ensure that they door to the unit remains closed.
3) Good temperatures observed and good food safety knowledge and information provided by the food protection managers on duty. Thank you!
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Several boxes of food stored on floor of WIC.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage. (PIC relocated boxes).
- Equipment / Good Repair / Components / Gaskets (corrected on site)
Observation: The door gaskets of the following unit(s) are not adjusted properly: 2 door low cooler at coffee station. (Left door of unit does not tightly close and pops open if right door is shut hard).
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (PIC indicated that this is a new gasket and will monitor the door to see if it improves).
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the dry storage area downstairs 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.
|
12/16/2014 | Routine | |
This visit was made to conduct a routine food safety evaluation. Food Protection Manager (FPM) and staff were very helpful and knowledgeable.
Note: This food establishment now cooks pasteurized shell eggs and has added a griddle located on top of the food preparation table in the kitchen. New equipment is not located under a hood system. Please contact Fire Marshall to verify compliance.
Note: This food establishment reheats commercially prepared soups for single day use only.
Note: This food establishment has removed the steam table and replaced it with a commercial grade (Carter Hoffmann) hot holding unit. Additionally they have added two commercial grade MerryChef ovens.
Note: Food Safety Information binder provided to food establishment during the risk factor assessment. Discussed with the FPM major changes with the new 2013 Food Code to include employee health, clean-up of vomiting and diarrheal events, food allergens, responsibilities of permit holder (sticker provided), and increases in civil penalties. In addition, the 2013 Food Code training presentation in English was given to the FPM.
--Repeat observations are subject to civil penalties.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Improper use of wet wiping cloths for the following activity: observed at the beginning of the inspect a wiping cloth stored on a cutting board on top of the front counter preparation table.
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. Corrected by moving the cloth towel to the chemical sanitizer solution (red sanitizer bucket).
- 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:
-women's rest-room hand sink is not longer attached to the wall (hanging/loose and damaged/cracked caulk)
-food preparation table adjacent to the food preparation sink is not sealed to the adjacent wall.
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.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets for the following units are damaged/split:
-Delfield 2-door undercounter refrigerator for espresso/coffee. The left door gasket is no longer attached preventing a tight seal (door cannot close completely)
-Delfield 2-door undercounter refrigerators (under bagel display, right and left side) door gaskets are split.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Cutting Boards / Resurface / Discard
Observation: The cutting boards along the bagel/salad/sandwich preparation area at the front counter are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulbs for the front counter preparation area (bagels, prep refrigerators, preparation tables, countertop behind cashier for coffee and soup) 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.
- Cleaning Frequency for Physical Facilities
Observation: Observed the floor in the walk-in freezer is in need of cleaning (food debris).
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
|
08/08/2014 | Routine | |
This visit was made to conduct a risk factor assessment.
Note: Certified Food Manager is interested in adding new baking equipment. Make sure to contact code and the fire marshall for compliance. Thank you for discussing proposed ideas with me, please contact Alexandria Health Department with the make and model numbers for all new kitchen equipment. All equipment changes shall be pre-approved by Alexandria Health Department.
Note: Keep Cold Foods Cold handout provided. Make sure your refrigeration units are properly cold holding Time/Temperature Control for Safety foods (TCS) at 41
˚
F or less with the approaching spring/summer seasons.
--Repeat violations are subject to civil penalties.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: Quaternary ammonia sanitizer in the 3-compartment sink is being applied to food contact surfaces and does not meet the requirements of 21 CFR 178.1010 sanitizing solutions (quat test strip registered >400ppm).
Correction: Utilize only quaternary ammonia that meet the requirements of 21 CFR 178.1010 sanitizing solutions when applying to food contact surfaces. Make sure to make quat sanitizer at the appropriate concentration. Corrected by making new sanitizer solution.
|
04/01/2014 | Risk Factor | |
This visit was made to conduct a risk factor assessment. Person-in-charge was very helpful and knowledgeable. Please fax a copy of Certified Food Manager card to Rebecca @ (703) 746-4919 when obtained.
- Certified Food Manager: Certificate Process
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia CFM card.
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at (703) 746-4919 Attn: Rebecca. Failure to provide a copy of the photo identification card may result in further enforcement action. Certified Food Manager Guidelines handout provided.
|
11/27/2013 | Risk Factor Assessment | |
This visit was made to conduct a routine inspection. Please note the following items:
- When cooling potentially hazardous foods prepared from ambient temperature place foods in walk in uncovered or loosely covered (i.e. chicken salad)
- Provide pest control service to eliminate fruit flies near mop sink.
- Resurface or replace cutting boards along sandwich prep
-- All violations must be corrected within 10 days
** Repeat violations shall be subject to civil penalty
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer (chicken salad tightly covered with plastic and placed in low boy to cool
Correction: corrected)
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: Quaternary ammonium compound sanitizing solution used was not at an acceptable concentration (0 ppm in one sani bucket
Correction: corrected).
- Cutting Boards / Resurface / Discard (repeated violation)
Observation: The cutting board(s) along the sandwich prep are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required (observed build up on inside of ice machine).
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Controlling Pests by Routine Inspection of Premises (repeated violation)
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests (fruit flies observed in mop sink area).
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
|
07/24/2013 | Routine | |
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests.(several small flies in/around kitchen)
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.(ecolab comes monthly)
|
03/19/2013 | Routine | |
Restaurant representatives - add corrected or new information about Bruegger's, 606 King St, Alexandria, VA 22314 »