Restaurant: Grape and Bean
Address: 118 S. Royal St, Alexandria, VA 22314
Type: Full Service Restaurant
Phone: 703 965-3761
Total inspections: 5
Last inspection: 10/29/2015
Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) Observation: Employee beverages were observed located with clean plates/utensils, also without a lid and straw.
Correction: Employees may have personal beverages but they must have lids and straws and be stored in such a manner as to not contaminate any foods, food preparation surfaces or clean utensils/equipment. (corrected on site).
Good cold holding temperatures. AHD Food Safety Binder given and discussed. Note- If you want to use the hand sink for other purposes you can just only have the one hand sink designated as a hand sink.
Handwashing Sink / Used for Hand Wash Only (corrected on site) Observation: Hand sink by 3-compartment sink bloced.
Correction: Hand sinks must be accessible at all times.
This visit was made to conduct a risk factor assessment. Note: Observed food employees practicing good hand washing and glove use procedures. --Repeat violations are subject to civil penalties.
Critical: Certified Food Manager: Presence Required (corrected on site) Observation: There was no Certified Food Manager (CFM) present at the beginning of the inspection.
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. CFM arrived 15 minutes into the evaluation.
Food Labels/Common Name/Ingredients/Quantity/Manufacturer Observation: Insufficient information is provided on the label of the following food item(s): cheese in retail case.
Correction: Food packaged in a food establishment for customer self service shall include labels that contain the following information: 1. the common name of the food, 2. the list of major ingredients including artificial colors or preservatives, 3. the total net weight or quantity of the food, 4. the name and place of business of the food manufacturer, packer, or distributor, 5. the name of the food source for each major food allergen contained in the food,6. nutrition labeling and, 7. for any salmonid fish containing canthaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means.
Note: No handwashing sink in upstairs prep kitchen. Eggs are cooked to >145F, no over easy or sunny side up. No violation noted during this evaluation.