This visit was made to conduct a routine inspection. Please note the following items:
1) Review with all staff proper handwashing. They should be washing their hands for 20 seconds. However, your staff did a great job of washing their hands when they need to and turning off the water with the paper towels.
2) If you intend on using Time as a Public Health Control (TPHC) instead of temperature as a control then you need written documentation, and you need to time stamp items with the time they came out and are being discarded (not to exceed 4 hours). Documentation I provided will help you with this task.
3) Resurface/paint or replace equipment that is heavily soiled and cannot be cleaned or is heavily rusted.
4) Dry wiping cloths shall not be used under cutting boards. This is a repeat violation.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Employee observed washing hands for approximately 10-15 seconds.
Correction: Employees shall wash thier hands with warm water and soap for 20 seconds, then turn off the water using a disposable paper towel, and dry hands before starting a new task or donning gloves. (Discussed with employee the need tow ash their hands for 20 seconds, but also gave them kudos for turning off the water with a paper towel and then drying hands).
- Wiping Cloths / Use Limitation /Dry (corrected on site) (repeated violation)
Observation: Wiping cloths improperly used for the following activity: under cutting boards to prevent them from slipping.
Correction: Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use. (Discussed with FPM alternate options).
- Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): potatoes au gratin.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. (Provided documentation for time as a public health control).
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: shelving units above steam table (soiled/rusted shelving).
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Outer Openings, Protected
Observation: Openings to the exterior of the building are present along the back door (around square cutout in the middle of the door).
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
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08/11/2015 | Routine | |
This inspection was made to conduct a risk assessment. Please note the following:
1) Please remember the 2013 FDA food code now requires that you cut open the vacuum packaged seafood when you are thawing it under refrigeration, or immediately after thawing if under running water.
2) Good holding temperatures observed.
No violation noted during this evaluation. | 03/31/2015 | Risk Factor | |
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: bread (server was slicing bread with bare hands).
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. (corrected by discussing with FPM)
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: lamb, chicken, quiche.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 12/1/14 they shall be date marked with a "use by" date not exceeding 12/10/14.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the 3-compartment sink is being used for purposes other than washing hands. (employee observed filling a water pitcher in the hand sink).
Correction: A handwashing sink may not be used for purposes other than hand washing. (corrected by discussing with FPM)
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12/16/2014 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation.
A food safety information pack binder was given and discussed during this visit.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw beef above raw seafood in 4 door fridge.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). (Seafood was moved to top)
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. (Observed no paper towels at hand sink at bar).
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. (PIC provided paper towels)
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08/22/2014 | Risk Factor | |
This visit was made to conduct a follow-up inspection to check the refrigerator and roof leak. The person in charge provided a copy of the invoice for the refrigerator service and roof repair. The refrigerator is not being used until a new compressor is ordered and installed. The roof leak was repaired by replacing rubber cap and sealing. No leak is present at this time.
No violation noted during this evaluation. | 06/23/2014 | Follow-up | |
This visit was made to conduct a follow-up inspection.
All menus have been provided with a consumer advisory, including specials menu.
Dry storage shelves have been cleaned and re-painted.
Bar cooler is not operating at 41 degrees or below. It is approved for use.
Low-boy in the kitchen is operating at 44 degrees F. Person in charge agreed not to keep temperature control for safety foods in the unit until it is functioning properly to maintain a temperature below 41 degrees F.
The ceiling started leaking onto the low-boy unit which is used for food prep during the inspection where there is a cut out for the roof fan. Person in charge agreed not to use the unit for food prep while leaking, and to get the leak fixed as soon as possible. The unit will be washed rinsed and sanitized after rain subsides and before use for food prep.
A follow-up inspection will be conducted in 10 days to check the low-boy unit and the leak at the ceiling fan.
Please fax or e-mail past and future invoices relating to these issues to me at 703-746-4919 or lydia.zweimiller@vdh.virginia.gov.
No violation noted during this evaluation. | 06/13/2014 | Follow-up | |
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
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. (employee did not wash hands before putting on gloves to prepare food (changing tasks)).
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. (employee washed hands upon request)
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold (repeated violation)
Observation: The date on which the last shellstock from the container is sold or served was not recorded on the tag or label.
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. (Observed raw fish and meat over cooked vegetable dish in the reach-in refrigerator in the back)
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. (PIC moved cooked items above raw)
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: (Onion soup cooked yesterday at 48 degrees in 2 door fridge)
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded. (soup was discarded)
- 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. (Observed pork and lamb roast cooling in 2 door fridge tightly wrapped with plastic wrap)
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food. (PIC uncovered items for cooling)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: creme brulee (50), and goat cheese (52) in salad cooler with unit temp of 50. Creamer in bar cooler (53).
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (items were moved to a different unit)
- Consumer Advisory, Reminder Provided (corrected on site)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without a reminder statement: (items on specials menu including grilled tuna and duck breast on lunch and dinner specials.)
Correction: The Consumer Advisory shall include a reminder statement that includes asterisking (*) the animal-derived foods requiring disclosure to a footnote that states one of the following: 1) "Regarding the safety of these items, written information is available upon request", or 2) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness", or 3) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions". (Employee provided reminder on electric copy of menu specials, and will print new ones)
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. (2 door salad cooler and bar cooler)
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood contact surface of the (ice machine, dry storage shelves in back, and exhaust hood) had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the walls and ceilings in the kitchen are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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06/03/2014 | Routine | |
- Critical: Employee Health Policy Requirements (corrected on site) (repeated violation)
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: (Manager could not tell big 5, employeed could not tell 5 symptoms)
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, E. coli, or Shigella)
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
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. (employee failed to wash hands upon entering the kitchen, and before putting on new gloves after handling dirty dishes)
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. (employees washed hands upon request)
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (Open cup of water on food prep counter, open bottle of soda in 4 door fridge in kitchen)
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. (Person in charge discarded beverages)
- Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site) (repeated violation)
Observation: Inadequate record keeping system for molluscan shellfish when removed from their tagged or labeled container. (No tag info with working container of clams)
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold (corrected on site) (repeated violation)
Observation: The date on which the last shellstock from the container is sold or served was not recorded on the tag or label.
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit.(Observed raw fish over cooked calamari and clean plates in 4 door fridge in kitchen, and other raw animal products above ready to eat products in the 2 door fridge in the back)
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. (PIC moved raw fish below ready to eat foods)
- Wiping Cloths / Use Limitation /Dry (corrected on site) (repeated violation)
Observation: Wiping cloths improperly used for the following activity: (wiping cloths under cutting board)
Correction: Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Improper use of wet wiping cloths for the following activity: (wet wiping cloths on counter not in sanitizer solution)
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. (PIC discraded soiled towels.)
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site) (repeated violation)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: sauces, cooked calamari
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 1/1/14 they shall be date marked with a "use by" date not exceeding 1/8/14.
- 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: (Items on specials menu including, beef medallions, duck breast, and other animal products that are not fully cooked.)
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.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the prep table in kitchen 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.
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03/06/2014 | Routine | |
As per the Alexandria Fire Marshall's (Tony Menjivar) request, I visited the establishment to inquire about their grease/oil disposal as it became an issue when the sewer line backed up and had to be flushed. The PIC stated that they do not have a grease barrel or grease trap, so any grease/oil is going into the sewer line. The establishment does not have a fryer, so the grease would be coming from what is leftover in pots/pans after cooking. The PIC agreed to drain grease into containers/bags and dispose of them into the garbage once solidified. They also intend to install a grease interceptor as per Alexandria plumbing code. The PIC agreed to e-mail me a copy of the agreement or installation receipt once obtained. I will also follow up during the next routine inspection.
No violation noted during this evaluation. | 12/30/2013 | Complaint | |
- Critical: Employee Health Policy Requirements (corrected on site) (repeated violation)
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: employees did not know all BIG 5 illnesses or all reportable symptoms
Correction: employee health material provided
- 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 (employee did not wash 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.
- Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (repeated violation)
Observation: Inadequate record keeping system for molluscan shellfish when removed from their tagged or labeled container
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold (repeated violation)
Observation: The date on which the last shellstock from the container is sold or served was not recorded on the tag or label.
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
- Wiping Cloths / Use Limitation /Dry (corrected on site) (repeated violation)
Observation: Wiping cloths improperly used for the following activity: being used under cutting boards
Correction: Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (repeated violation)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: lamb puree
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 12/1 they shall be date marked with a "use by" date not exceeding 12/7.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood contact surface of the ventialtion hodd had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Outer Openings, Protected
Observation: An exterior door is not self-closing and tight-fitting. This may allow the entry of insects or rodents (back door not tight fitting)
Correction: All exterior doors must be sold and tight-fitting, and must be self-closing. Exterior doors used only as emergency exits do not need to be self-closing.
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12/02/2013 | Routine | |
This visit was made to conduct a routine inspection. Please note the following items:
1) Obtain a your Northern Virginia Certified Food Managers Card from ORS and fax a copy to my attention within 10 business days.
2) Shellstock tags must be maintained with the shellstock until the bag is empty. Once the bag is completely sold/served you must date mark the tag iwth the last date sold and store them in chronological order for a minimum of 90 days.
3) Store foods based on cook temperatures. No raw foods stored above ready-to-eat foods.
- 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) (repeated violation)
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 could not name all 5 illnesses and all 5 symptoms.
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, E. coli, or Shigella)
- Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Tags missing from the molluscan shellfish containers. (tags were put with old tags).
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold
Observation: The date on which the last shellstock from the container is sold or served was not recorded on the tag or label.
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw beef stored over cooked peppers in refrigeration unit.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Wiping Cloths / Use Limitation /Dry (corrected on site)
Observation: Wiping cloths improperly used for the following activity: under cutting boards
Correction: Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: milk/48
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: pate
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged): 4 door clear cooler, back 2 door refrigerator.
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.
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09/04/2013 | Routine | |
Handed employee health policy forms to CFM
Handed hand wash signages to CFM
Superior door adjusted the temperature to 41F or below.
- Critical: Employee Health Policy Requirements
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: CFM on duty has no knowledge of the employee health policy.
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, E. coli, or Shigella)
- Critical: PIC Shall Exclude Food Employee with Vomiting or Diarrhea (corrected on site)
Observation: CFM has no knowledge of exclusion and restriction of ill employees.
Correction: Handed the information and explained to the CFM the policies.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. One door Superior at the back.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the bar is 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.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that the sign that notifies food employees to wash their hands is not clearly visible.
Correction: Replace the signs reminding food employees to wash their hands with signs that are clearly visible/
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05/15/2013 | Routine | |
This visit was conducted to complete a standardization type food safety evaluation.
The following issues were observed:
1. A chef and a server were observed handling ready to eat foods with their bare hands. You must ensure that ready to eat food is handled using gloves or utensils such as tongs.
2. Raw food was observed stored over ready to eat foods in the glass fronted cooler. In addition, cooked sausages were stored amongst raw food in the rear cooler. You must ensure that raw food is stored below cooked food, and that raw foods are stored according to cook temperature.
3. The deli slicer was dirty. Ensure that this is washed, rinsed and sanitized after use. In addition, the ice machine had a build up of black mold to internal surfaces.
4. Pate was observed stored at 47-48
F in the small under counter cooler. Ensure that potentially hazardous food is stored at 41F or below.
5. Your consumer advisory and disclaimers were not written on the specials menu. Ensure that this is corrected.
6. On questioning, your chef did not know the reportable foodborne illness symptoms or illnesses. You must ensure that thus information is known.
No violation noted during this evaluation. | 02/06/2013 | Routine | |
Restaurant representatives - add corrected or new information about Le Refuge, 127 N. Washington St C, Alexandria, VA 22314 »