Envoy Of Alexandria, Llc, 900 Virginia Ave, Alexandria, VA 22302 - Nursing Home Food Service inspection findings and violations



Business Info

Restaurant: Envoy of Alexandria, LLC
Address: 900 Virginia Ave, Alexandria, VA 22302
Type: Nursing Home Food Service
Phone: 703 684-9100
Total inspections: 16
Last inspection: 02/10/2016

Ratings Summary

Based on 1 vote

Overall Rating:
*
1.3
Ratings in categories:
Food:
*
1.0
Service:
*
1.0
Price:
*****
5.0
Ambience:
*
1.0
Cleanliness:
**
2.0

Restaurant representatives - add corrected or new information about Envoy Of Alexandria, Llc, 900 Virginia Ave, Alexandria, VA 22302 »


Inspection findings

Inspection date

Type

This visit was made to conduct a routine food safety evaluation. The Person in Charge was very helpful and knowledgeable on the foodborne illnesses. Thank you. The following issues require attention:
1.Time/temperature control for safety foods (TCS) shall be properly cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Cool TCS using the following methods:
a. placing foods in shallow pans
b. separating the food into smaller thinner portions
c. using rapid cooling equipment such as a walk-in cooler
d. keep food uncovered until properly cooled to 41 °F
e. using containers that facilitate heat transfer
2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Please provide thermolabels and use them at least once a week to monitor the functioning of the dishwashing machine. Please fax over a copy of the invoice when the thermolabels are obtained to (703) 746 4919 or e-mail to eric.spring@vdh.virginia.gov
3. Employees must wash hands before engaging in food preparation and any time after possible contamination (i.e. wash hands when switching from one task to another) including:
After handling soiled equipment or utensils, During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks

  • Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
    Observation: Observed that a food employee failed to wash her hands before putting on new gloves. .
    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.Instructed food employee to wash her hands before putting on new gloves.
  • Cooling Methods (corrected on site)
    Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: Observed mashed potatoes and ground meat cooling in a container with only a small amount of ice touching the bottom of the container.
    Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods. Instructed food worker on setting up proper ice bath and stirring often to ensure that foods cool quickly.
  • Manual Warewash Temp Meas Dev Provided and Readily Accessible
    Observation: Observed that the facility does not have irreversible temperature registering indicators for monitoring the high temp dishwashing machine.
    Correction: In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Provide thermolabels and use them at least once a week to monitor the functioning of the dishwashing machine.
02/10/2016Routine
This visit was made to conduct a training inspection. The following items require correction:
1. Implement an employee health policy. The expectation is that all employees know the symptoms they need to report and the Big 6 illnesses (or where to find the information on these items). The PIC should know how to handle a sick employee.
2. Remember when cooling hot foods you have 2 hours to get the food from 135F to 70F, and then 4 hours to go from 70F to 41F or less.
3. Please keep a log when you test the heat sanitizing dishmachine. We will ask to see that when we conduct the next inspection.

  • 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. Failure to provide a copy of the photo identification card may result in further enforcement action.
  • 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: PIC didn't know of policy and upon questioning didn't know all the reportable symptoms or Big 6 illnesses.
    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, Nontyphoidal Salmonella, E. coli, or Shigella)
  • Jewelry Prohibition (corrected on site) (repeated violation)
    Observation: Employees observed wearing jewelry on their arms and hands while preparing food.
    Correction: Food employees shall limit their jewelry to a plain wedding ring while preparing food. Food employees may not wear bracelets, watches, etc. because they can inhibit proper hand washing.
  • Cooling Methods (corrected on site) (repeated violation)
    Observation: Food was observed being cooled in a tightly covered pan.
    Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
  • Critical: Backflow Prevention, Device / When Required
    Observation: Observed the lack of an approved backflow prevention device on the water supply system for the coffee machine.
    Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by installing an approved backflow prevention device as specified under 5-202.14.
  • Hand Drying Provision / Individual, Disposable Towels (corrected on site)
    Observation: Observed that paper towels were not provided at each handwashing sink (no paper towels at 3 comp sink handsink).
    Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
  • Controlling Pests by Routine Inspection of Premises (corrected on site)
    Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests.( fruit flies by juice machine and bugs in flour)
    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.
11/10/2015Routine
This visit was made to conduct a routine inspection. Gave Big 6 poster, binder and cooling instructions.
When cooling hot foods, place foods in shallow pans and cool uncovered. When the food reaches 41F, then cover the food.

  • 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.( two employees did not wash their hands before putting on clean gloves)
    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.
  • Jewelry Prohibition (corrected on site)
    Observation: Employees observed wearing jewelry on their arms and hands while preparing food.(employee wearing watch)
    Correction: Food employees shall limit their jewelry to a plain wedding ring while preparing food. Food employees may not wear bracelets, watches, etc. because they can inhibit proper hand washing.
  • Cooling Methods (corrected on site)
    Observation: The following method used for cooling may not have accomplished proper cooling: foods cooling in a tightly covered pan (pan wrapped in plastic).
    Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
08/11/2015Routine
  • Critical: Reheat PHF(TCS) to 165°F for Hot Holding (corrected on site)
    Observation: The following food item(s) was not reheated for hot holding to a sufficient temperature and/or time: rice (placed in steam table before being reheated to 165F) rice was reheated to above 165F
    Correction: Potentially hazardous foods (time/temperature control for safety food) that is cooked, cooled, and reheated for hot holding shall be reheated to a minimum temperature of 165°F for 15 seconds.
  • Plumbing / Maintained in Good Repair
    Observation: Plumbing connections under the 3 compartment sink and prep sink are leaking and spalshing out (repeair leaking levers at 3 compartment sink in the back, provide hub to contain spalshing at prep sink)
    Correction: A plumbing system shall be maintained in good repair.
04/03/2015Routine
This visit was made to conduct a follow-up. Manager has faxed in her FPM manager card and it is on file.
  • Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids (repeated violation)
    Observation: Outside refuse container was uncovered (missign lids for dumpster
    Correction: on order)
01/23/2015Follow-up
  • 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. (manager has serv safe certificate)
    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. Failure to provide a copy of the photo identification card may result in further enforcement action.
  • Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
    Observation: Outside refuse container was uncovered (missign lids for dumpster
    Correction: on order)
  • Handwashing Signage at Handwashing Facilities Required (corrected on site)
    Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees (mens bathroom)
    Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
01/09/2015Routine
This visit was made to conduct a follow-up. Manager has obtained a new Food Protection Manager card (FPM) and faxed a copy to the office.
  • Critical: Backflow Prevention, Air Gap / When Required (repeated violation)
    Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin (no air gap provided for mop sink, shut off valve below)
    Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by providing an air gap as specified under 5-202.13.
09/29/2014Follow-up
  • Critical: Certified Food Manager: Presence Required
    Observation: There is no Certified Food Manager (CFM) present in the establishment (new manager does not have CFM card, cook had the Serv-Safe certificate exp:12/12/16)
    Correction: It is unlawful to operate a food establishment unless it is under the immediate control of a CFM. It is highly suggested that you have more than one employee with the food manager's certification. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in enforcement action.
  • Cooling Methods (corrected on site)
    Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: hot foods tighly wrapped in plastic when cooling
    Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
  • 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: mixed vegetables (reheated to above 165F)
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
  • Critical: Backflow Prevention, Air Gap / When Required
    Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin (no air gap provided for mop sink, shut off valve below)
    Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by providing an air gap as specified under 5-202.13.
  • Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
    Observation: Observed that hand soap was not provided at each handwashing sink (no soap at handsink in dishwashing area)
    Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
  • Hand Drying Provision / Individual, Disposable Towels (corrected on site)
    Observation: Observed that paper towels were not provided at each handwashing sink (no paper at handsink in front of kitchen)
    Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
09/23/2014Routine
This visit was made to conduct a follow-up. A new CFM will begin working at the facility. CFM has Northern Virginia Card.
No violation noted during this evaluation.
07/08/2014Other
This visit was made to conduct a training inspection. There were no risk-factor/public health intervention violations observed.
  • Certified Food Manager: Certificate Process (repeated violation)
    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. Failure to provide a copy of the photo identification card may result in further enforcement action.
06/25/2014Training
This visit was made to conduct a follow-up. Spoke with Mr. Martin Vega by phone who informed me that he was
still in the process of getting the NOVA card (he came from another jurisdiction) but wasn’t able to do it last week. Will follow-up on 6/23/14.

  • Certified Food Manager: Certificate Process (repeated violation)
    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 (manager has Serv Safe ceritifcate must obtain Northern Va. CFM card within 10 days and fax copy to office)
    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. Failure to provide a copy of the photo identification card may result in further enforcement action.
  • Critical: Backflow Prevention, Air Gap / When Required (repeated violation)
    Observation: Observed the pre-wash spray hose to extend below the flood rim level of the sink basin at the 3-vat sink (new sprayer ordered and being installed this week)
    Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by providing an air gap as specified under 5-202.13. The spray hose at the 3-vat sink shall be altered to hang above the flood level rim of the 3-vat sink in order to provide an air gap.
05/23/2014Follow-up
  • 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 (manager has Serv Safe ceritifcate must obtain Northern Va. CFM card within 10 days and fax copy to office)
    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. Failure to provide a copy of the photo identification card may result in further enforcement action.
  • Critical: Backflow Prevention, Air Gap / When Required
    Observation: Observed the pre-wash spray hose to extend below the flood rim level of the sink basin at the 3-vat sink (new sprayer ordered and being installed this week)
    Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by providing an air gap as specified under 5-202.13. The spray hose at the 3-vat sink shall be altered to hang above the flood level rim of the 3-vat sink in order to provide an air gap.
05/12/2014Routine
This visit was made to conduct a training inspection. There were no risk factor/public health interventions observed. The person in charge was very helpful and knowledgeable. He was given an employee health poster to help implement an employee health policy.
No violation noted during this evaluation.
02/11/2014Training
  • Hand Drying Provision / Individual, Disposable Towels (corrected on site)
    Observation: Observed that paper towels were not provided at handsink in dishwashing room (corrected).
    Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
09/30/2013Routine
  • Physical Facilities Good Repair (corrected on site)
    Observation: Dishmachine leaking onto the floor from the door of the unit. (Part for the dishmachine is on order). Floor drain pipe partially discharging water onto the floor. (Pipe repositioned)
    Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
05/28/2013Routine
No violations.
No violation noted during this evaluation.
01/24/2013Risk Factor

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1 User Review:

Callie

Added on Jun 21, 2014 6:07 PM
Food:
*
Service:
*
Price:
*****
Ambience:
*
Cleanliness:
**
The admissions staff blatantly lied to me so that I'd place my self-paying mother, at $305 per day, into this dreadful facility. For that fee, Mom got 3 tray meals and a crowded semi-private room (her roommate's bed was literally inches from her bed).

While there, she had several bad falls. I saw her wear the same feces-stained shirt for 3 days straight, until I finally changed her myself. I was often on-site late at night, and I witnessed CNAs yelling up and down the hallway, waking the patients, which was supposedly hilarious. I witnessed the CNAs barging into sleeping patients' rooms, turning on the bright overhead lights, and screaming, "Bed check"; again, this was a source of great amusement.

If you truly love your loved one, look elsewhere. Nobody deserves to spend the end of his/her life in such a place.
Would you recommend Envoy of Alexandria, LLC to others? No
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