This visit was made to conduct a follow up to the follow up inspection conducted on December 2, 2015. Please note the following issues:
-At the beginning of the visit the food worker in charge did not have a Northern Virginia Food Protection Manager's card. During the visit the Person in Charge arrived who did have a Food Protection Manager card.
Please ensure that someone in the establishment has the food protection manager card at all operating times. We recommend that additional employees obtain this card.
- Please ensure that all handsinks are provided with soap and paper towels at all times.
*Repeat Observations are Subject to Civil Penalty
- Critical: Certified Food Manager: Presence Required (repeated violation)
Observation: Person in Charge did not have a Northern Virginia Certified Food Protection Manager card at the time of the visit
Correction: Establishment shall be under the control of someone holding a valid Northern Virginia Certified Food Protection Manager card at all operating times. Card is to be obtained from ORS Interactive within 10 business days. A follow up visit will be conducted to verify
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.Currently quaternary ammonium is being used to sanitize. There is a test kit for pH but not for the sanitizing solution.
Correction: A bleach/ quaternary amonium or iodine test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided. Please obtain an appropriate test kit.
- Equipment / Food-Contact / Visibly Clean (repeated violation)
Observation: The table mounted can opener on the back prep table is observed soiled to sight and touch:
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Please clean the can opener more frequently. If it cannot be cleaned then it should be replaced.
- Linen / Wet Wiping Cloth / Cleaning Frequency (repeated violation)
Observation: In-use wet wiping cloths are observed to be soiled and not cleaned well. Wiping cloths are cleaned in the establishment.
Correction: Wet wiping cloths shall be laundered daily. Please ensure that the wiping cloths are cleaned well and are visibly clean to sight and touch.
- Handwashing Cleanser, Available at Handwashing Facilities (repeated violation)
Observation: Observed that hand soap was not provided at the handsink next to the 3 compartment sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. Person in Charge is to provide another soap dispenser for this handsink.
- Handwashing Cleanser, Available at Handwashing Facilities (repeated violation)
Observation: The handsoap dispenser is not functioning at the handsink adjacent to the 3 compartment sink
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. Please service this handsoap dispenser so that it functions properly.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at the two handsinks in the kitchen.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Person in Charge to provide paper towels.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the establishment is in need of cleaning. There is a build up of dust and grime in the walk in refrigerator on the ceiling.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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12/18/2015 | Follow-up | |
This visit was made to follow up to the routine food safety evaluation conducted on November 13, 2015. The following issue still requires attention:
1. The Person in Charge did not have a Northern Virginia Certified Food Protection Manager card at the time of the visit. A food establishment shall be under the control of someone holding a valid Northern Virginia Certified Food Protection Manager card at all operating times. This is a violation of Section 11-2-24 of the Food and Food Handling Code of the City of Alexandria. A warning notice (F-16-4497) has been issued for this violation. Repeat violations within a twelve month period incur increased penalties. The Card is to be obtained from ORS Interactive within 10 business days. A follow up visit will be conducted to verify.
* Repeat Observations are Subject to Civil Penalty
- Critical: Certified Food Manager: Presence Required (repeated violation)
Observation: Person in Charge did not have a Northern Virginia Certified Food Protection Manager card at the time of the visit.
Correction: Establishment shall be under the control of someone holding a valid Northern Virginia Certified Food Protection Manager card at all operating times. This is a violation of Section 11-2-24 of the Food and Food Handling Code of the City of Alexandria. A warning notice (F-16-4497) has been issued for this violation. Repeat violations within a twelve month period incur increased penalties.Card is to be obtained from ORS Interactive within 10 business days. A follow up visit will be conducted to verify.
- Critical: Certified Food Manager: Presence Required (repeated violation)
Observation: Person in Charge did not have a Northern Virginia Certified Food Protection Manager card at the time of the visit
Correction: Establishment shall be under the control of someone holding a valid Northern Virginia Certified Food Protection Manager card at all operating times. Card is to be obtained from ORS Interactive within 10 business days. A follow up visit will be conducted to verify
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.Currently quaternary ammonium is being used to sanitize. There is a test kit for pH but not for the sanitizing solution.
Correction: A bleach/ quaternary amonium or iodine test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided. Please obtain an appropriate test kit.
- Equipment / Food-Contact / Visibly Clean (repeated violation)
Observation: The table mounted can opener on the back prep table is observed soiled to sight and touch:
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Please clean the can opener more frequently. If it cannot be cleaned then it should be replaced.
- Linen / Wet Wiping Cloth / Cleaning Frequency (repeated violation)
Observation: In-use wet wiping cloths are observed to be soiled and not cleaned well. Wiping cloths are cleaned in the establishment.
Correction: Wet wiping cloths shall be laundered daily. Please ensure that the wiping cloths are cleaned well and are visibly clean to sight and touch.
- Handwashing Cleanser, Available at Handwashing Facilities (repeated violation)
Observation: The handsoap dispenser is not functioning at the handsink adjacent to the 3 compartment sink
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. Please service this handsoap dispenser so that it functions properly.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the establishment is in need of cleaning. There is a build up of dust and grime in the walk in refrigerator on the ceiling.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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12/02/2015 | Follow-up | |
This visit was made to conduct a routine food safety evaluation. The Person in Charge was very helpful during the visit. Thank you. The following issues require attention:
1. The Person in Charge did not have a Northern Virginia Certified Food Protection Manager card at the time of the visit. A food establishment shall be under the control of someone holding a valid Northern Virginia Certified Food Protection Manager card at all operating times. Card is to be obtained from ORS Interactive within 10 business days. A follow up visit will be conducted to verify. Details on how to obtain the card were provided to the Person in Charge
2. The handsoap dispenser by the 3 compartment sink was not functioning. Please have this serviced or replaced
3. The washing cloths and aprons used by the food employees were observed to not be clean to sight and touch. Please have these items cleaned regularly to ensure that they are visibly clean.
*Repeat Observations are Subject to Civil Penalty
- Critical: Certified Food Manager: Presence Required
Observation: Person in Charge did not have a Northern Virginia Certified Food Protection Manager card at the time of the visit
Correction: Establishment shall be under the control of someone holding a valid Northern Virginia Certified Food Protection Manager card at all operating times. Card is to be obtained from ORS Interactive within 10 business days. A follow up visit will be conducted to verify
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: container of chicken strips in the prep unit were uncovered, can of anchovies in the walk in refrigerator were also uncovered.
Correction: Foods shall remain covered at all times. Person in Charge to cover the food.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.Currently quaternary ammonium is being used to sanitize. There is a test kit for pH but not for the sanitizing solution.
Correction: A bleach/ quaternary amonium or iodine test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided. Please obtain an appropriate test kit.
- Equipment / Food-Contact / Visibly Clean
Observation: The table mounted can opener on the back prep table is observed soiled to sight and touch:
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Please clean the can opener more frequently. If it cannot be cleaned then it should be replaced.
- Linen / Wet Wiping Cloth / Cleaning Frequency
Observation: In-use wet wiping cloths are observed to be soiled and not cleaned well. Wiping cloths are cleaned in the establishment.
Correction: Wet wiping cloths shall be laundered daily. Please ensure that the wiping cloths are cleaned well and are visibly clean to sight and touch.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed washing cloths in the handsink next to the prep table and a coffee mug in the handsink adjacent to the 3 compartment sink.
Correction: A handwashing sink may not be used for purposes other than hand washing. Washing cloths and coffee mug were removed by the Person in Charge.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: The handsoap dispenser is not functioning at the handsink adjacent to the 3 compartment sink
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. Please service this handsoap dispenser so that it functions properly.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the establishment is in need of cleaning. There is a build up of dust and grime in the walk in refrigerator on the ceiling.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Conditions of Use/Manufacturer's label, Conditions of Certification (corrected on site)
Observation: A can of Raid was observed in the food establishment.
Correction: Individuals applying pesticides in a food establishment must have a current VDACS Pesticide Applicator certification, and must apply pesticides in a manner that is consistent with the manufacturer's label. Can of Raid was discarded by the Person in Charge.
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11/13/2015 | 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 did not know whedn to call the health department if employees are sick with the BIG 5 (reviewed process tree with manager)
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)
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
Observation: Observed that hand soap was not provided at each handwashing sink (handsink near 3 comp sink)
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) (repeated violation)
Observation: Observed that paper towels were not provided at each handwashing sink (handsink near 3 comp sink)
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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04/13/2015 | Risk Factor | |
This visit was made to conduct a follow-up. Manager has obtained his CFM card, copy attached
No violation noted during this evaluation. | 11/10/2014 | Follow-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 Prometric 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.
- 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: manager did not know when to exclude or restrict employee. Employee health process tree discussed with manager
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)
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures (employee did not wash for a full 20 sec. or use paper to turn off faucet after washing). proper method demonstrated)
Correction: Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
- Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: blade for can opener (if blade cannot be further cleaned it must be replaced)
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Outer Openings, Protected (corrected on site)
Observation: An exterior door is not self-closing and tight-fitting. This may allow the entry of insects or rodents (front door was open at beginning of inspection)
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.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink (Observed that paper towels were not provided at each handwashing sink (no soap at handsink in bathroom)
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Conditions of Use/Manufacturer's label, Conditions of Certification (corrected on site)
Observation: An individual at the food establishment is applying a pesticide without a current VDACS Pesticide Applicator certification and/or is applying a pesticide in violation of the manufacturer's label (raid bottle used in establishment)
Correction: Individuals applying pesticides in a food establishment must have a current VDACS Pesticide Applicator certification, and must apply pesticides in a manner that is consistent with the manufacturer's label.
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10/27/2014 | Routine | |
- 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 Prometric card and must obtain Northern Va CFM card within 10 days)
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: employees did not know all BIG 5 illnesses or all reportable symptoms. Poster discussed with staff and new process tree given
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: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures (employee did not use paper towel to trun off faucet and did not wash for 20 seconds) training provided onsite
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
- Thawing / Approved Methods (corrected on site)
Observation: Observed improper methods used to thaw food (meats were thawing on the counter)
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 (corrected on site)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions (using quat at the 3 compartment sink)
Correction: some strips provided
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink (soap dispenser at handsink near prep table is broken)
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 towels at both handsinks)
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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04/30/2014 | Routine | |
This is a pre-opening inspection. The following needs corrections:
1. Clean and remove all the rust build up on the shelving units inside the walk-in unit. CORRECTED.
2. Take out the pipe for the hand sprayer.
* The plumber will insert a locking device in the pipe.
3. Replace the burnt lights over the front prep table. CORRECTED.
Hot water Heater: State Sandblaster
Model@ CSB526SFEX100
KW# 15
*Recommended the issuance of the Alexandria Health Department permit.
*OK for CO
No violation noted during this evaluation. | 03/21/2014 | Pre-Opening | |
This is a courtesy inspection.The following needs corrections:
1. Provide a 15KW hot water tank but, take the hand sprayer out from the 3 compartment sink.
2. Unclogged the floor dain under the 3 compartment sink.
3. Provide a 50 ft. candle light intensities over the prep area.
4. Clean and remove the duct tapes on the ceiling tile grills.
5.Replace all the burnt lights in the kitchen.
Call for corrections when done.
No violation noted during this evaluation. | 03/14/2014 | Pre-Opening | |
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