La Madeleine, 5876 Kingstowne Center 100, Alexandria, VA 22315 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: La Madeleine
Address: 5876 Kingstowne Center 100, Alexandria, VA 22315
Type: Fast Food Restaurant
Phone: 703 497-8605
Total inspections: 4
Last inspection: 03/24/2016

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Inspection findings	Inspection date	Type
The purpose of this visit is to conduct a follow up inspection to determine compliance in the repair/reconfiguration of play cooler which holds a combination of non-TCS and TCS pastries and desserts. The unit is designed with glass shelving and the shelving is installed in such as way that it does not allow for air circulation of cold air at the top three shelves of the unit. The unit has a total of four shelves. Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation) Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: chocolate mousse 64f, lemon custard 68f on top shelf of unit #10 display cooler Correction: cheese cake 58f on third shelf of display cooler #10, cheese cake 52f on 2nd shelf of display cooler #10, Cheesecake 38f on bottom shelf in display cooler unit #10. Equipment / Good Repair / Operation Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: dsplay cooler #10 39f on bottom shelf, 60f on top shelf. Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. Certified Food Manager/Certificate Process (repeated violation) Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc. Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action.	03/24/2016	Follow-up
The purpose of this visit is to conduct a routine inspection. Employee Health policy in place. Manager also produced Quality Audit logs for reheat, holding, equipment, cook temperatures. Observed proper handwashing. 1. During today's visit, the dessert pastry refrigerator which hold cheese cake, custards and non-potentially hazardous pastries was measured for holding capabilities. On the top shelf, the temperature measured 57f. On the bottom shelf, next to the fan to circulate cold air, measured 33f. This unit has solid glass shelves. Custard, chocolate mousse on the top shelf measured at a temperature of 61, 61f respectively. Cheese cake on the bottom shelf measured 35f. Chef agrees to speak with the corporate office to provide shelves which will allow for circulation of cold air throughout unit. For now, potentially hazardous foods will be stored on bottom shelf. Email EHS when shelves are replaced and I can either return to check the unit or email a picture of the shelves which allow air circulation with information on potentially hazardous food (or a cup of water as an indicator temperature) on top shelf. I have provided you with my business card so that you may email or call me when ready. Thank You. If you have any questions, please call the health department. Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: lemon custard 61f, chocolate mousse 61f on top shelf of unit #6 the pastry display refrigerator. Correction: Manager discarded the custard and chocolate mousse. See comment section of this report for plan of action for the unit which holds the above potentially hazardous foods. Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.	02/18/2016	Routine
Today’s inspection was to conduct the first routine assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment. It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you. Critical: No Bare Hand Contact with RTE Foods (corrected on site) Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: crepe, french toast. Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Manager discarded both. Thawing / Approved Methods (corrected on site) Observation: Observed the following food thawing using an improper method: deli meats in standing water Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process. Sanitizer Test Kit Required Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions for dish machine. Correction: Obtain a BLEACH test kit. Equipment & Utensils / Air-Drying or Adequate Draining Required Observation: Plastic containers were found stacked while wet after cleaning and chemical sanitization. Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. Handwashing Sink / Used for Hand Wash Only (corrected on site) Observation: Observed the handsinks at the cookline being used as dump sinks. Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. Posted signs to use for handwashing only.	08/07/2014	Routine
No violation noted during this evaluation.	06/30/2014	Pre-Opening

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