This visit was made to conduct a follow up regarding the Certified Food Protection Manager's card. The Person in Charge has not yet obtained the Northern Virginia Certified Food Protection Manager's card. The following was agreed upon at this visit:
- The Person in Charge has obtained study materials for the course and stated that he can complete the course and get the Northern Virginia Certified Food Protection Manager's card in 1 month. A follow up visit will be conducted in approximately 1 month to verify. If the card is not obtained a civil penalty may be issued. Repeat civil penalties are subject to increasing penalties.
- 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: There was no certified Food Protection Manager (FPM) on the premises at the time of this follow up visit to the routine food safety evaluation. This is a violation of Section 11-2-24 of the Food and Food Handling Code of the City of Alexandria. A $100 civil penalty ticket (F-16-4500) has been issued for this violation. Repeat violations within a twelve month period incur increased penalties. The Northern Virginia Certified Food Protection Manager's card is to be obtained from ORS Interactive within 10 business days. A follow up visit will be conducted.
- Critical: Certified Food Manager: Presence Required (repeated violation)
Observation: No one in the establishment had a Northern Virginia Food Protection Manager (FPM) card at the time of this follow up visit.
Correction: 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-16-4499) has been issued for this violation. . Please obtain the Food Protection Manager's Card from ORS withing 2 weeks. A follow up visit will be conducted to verify. Repeat violations within a twelve month period incur increased penalties. A first ticket would be in the amount of $100.
- 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.
- Critical: Employee Health Policy Requirements (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 food employees were unable to state foodborne illnesses or symtoms to look for.
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)
- Physical Facilities Good Repair (repeated violation)
Observation: Observed broken and missing floor tiles in the meat department which makes it difficult to clean properly.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/15/2016 | Follow-up | |
This visit was made to follow up to the follow up visit conducted on December 28, 2015. The following issue requires attention:
1. There was no certified Food Protection Manager (FPM) on the premises at the time of this follow up visit to the routine food safety evaluation. This is a violation of Section 11-2-24 of the Food and Food Handling Code of the City of Alexandria. A $100 civil penalty ticket (F-16-4500) has been issued for this violation. Repeat violations within a twelve month period incur increased penalties. A second violation would incur a civil penalty ticket in the amount of $250. The Northern Virginia Certified Food Protection Manager's card is to be obtained from ORS Interactive within 10 business days. A follow up visit will be conducted.
- 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: There was no certified Food Protection Manager (FPM) on the premises at the time of this follow up visit to the routine food safety evaluation. This is a violation of Section 11-2-24 of the Food and Food Handling Code of the City of Alexandria. A $100 civil penalty ticket (F-16-4500) has been issued for this violation. Repeat violations within a twelve month period incur increased penalties. The Northern Virginia Certified Food Protection Manager's card is to be obtained from ORS Interactive within 10 business days. A follow up visit will be conducted.
- Critical: Certified Food Manager: Presence Required (repeated violation)
Observation: No one in the establishment had a Northern Virginia Food Protection Manager (FPM) card at the time of this follow up visit.
Correction: 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-16-4499) has been issued for this violation. . Please obtain the Food Protection Manager's Card from ORS withing 2 weeks. A follow up visit will be conducted to verify. Repeat violations within a twelve month period incur increased penalties. A first ticket would be in the amount of $100.
- 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.
- Critical: Employee Health Policy Requirements (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 food employees were unable to state foodborne illnesses or symtoms to look for.
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)
- Physical Facilities Good Repair (repeated violation)
Observation: Observed broken and missing floor tiles in the meat department which makes it difficult to clean properly.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/08/2016 | Follow-up | |
This visit was made to follow up to the routine food safety evaluation conducted on December 2, 2015. The following issue still requires attention:
- No one in the establishment had a Northern Virginia Food Protection Manager (FPM) card at the time of this follow up visit.. 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-16-4499) has been issued for this violation. . Please obtain the Food Protection Manager's Card from ORS within 2 weeks. A follow up visit will be conducted to verify. Repeat violations within a twelve month period incur increased penalties. A first ticket would be in the amount of $100.
*Repeat Observations are Subject to Civil Penalty
- Critical: Certified Food Manager: Presence Required (repeated violation)
Observation: No one in the establishment had a Northern Virginia Food Protection Manager (FPM) card at the time of this follow up visit.
Correction: 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-16-4499) has been issued for this violation. . Please obtain the Food Protection Manager's Card from ORS withing 2 weeks. A follow up visit will be conducted to verify. Repeat violations within a twelve month period incur increased penalties. A first ticket would be in the amount of $100.
- 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.
- Critical: Employee Health Policy Requirements (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 food employees were unable to state foodborne illnesses or symtoms to look for.
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)
- Physical Facilities Good Repair (repeated violation)
Observation: Observed broken and missing floor tiles in the meat department which makes it difficult to clean properly.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/28/2015 | Follow-up | |
This visit was made to conduct a routine food safety evaluation. The Person in Charge was very helpful during the visit and quick to make corrections. The following issues require attention:
1. Person in Charge did not have a Northern Virginia Certified Food Protection Manager card at the time of the visit. 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.
2. Ensure that all food equipment and utensils are properly washed, rinsed and sanitized and then air dried before being used.
3. Implement an Employee Health Policy that requires all employees to know the Big 6 foodborne illnesses and all reportable symptoms and Certified Food Managers to know when to restrict or exclude sick employees
- 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.
- 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 food employees were unable to state foodborne illnesses or symtoms to look for.
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)
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Observed an employee's drink bottle on back prep table
Correction: Employee may drink from a cup with a lid and straw. Employees drinks may be kept on the bottom shelf of a worktable while employees are actively working with food. Employee relocated water bottle to back room.
- Food Protection from Contamination / Using Clean Equipment & Utensils (corrected on site)
Observation: The following visibly soiled or improperly cleaned equipment or utensils were observed being used during food preparation: soiled tongs stored on top of container of pickled meat being used to dispense product.
Correction: Foods shall be prepared using only cleaned and sanitized equipment and utensils to prevent contamination to the foods being prepared. Tongs were washed, rinsed and sanitized.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Observed a box of chicken on the floor in the walk in freezer.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage. Chicken moved to be off the ground.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: Observed tongs for handling pickled meat products that was washed and rinsed by hand without being sanitized and then dried with a paper towel.
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. Sanitizing compartment of sink was set up and employee instructed on wash, rinse and sanitizing procedure and to leave the food equipment and utensils to air dry after sanitizing.
- Handwashing Aids and Devices, (Not at Food Prep or Mop Sink) (corrected on site)
Observation: Observed that handwashing aids and devices have been installed at the 3 compartment sink.
Correction: Remove the handwashing aids and devices. Food preparation and 3 compartment sinks shall not be used for handwashing. Handwashing sticker was removed and a new sticker was provided for the handwashing sink.
- Physical Facilities Good Repair
Observation: Observed broken and missing floor tiles in the meat department which makes it difficult to clean properly.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/02/2015 | Routine | |
- Critical: Certified Food Manager: Presence Required (corrected on site) (repeated violation)
Observation: Certified Food Protection Manager (FPM) was not in the facility at the beginning of the inspection.
Correction: Certified Food Protection Manager (FPM) is required to present in the facility all the time of operation.
FPM arrived during inspection.
- 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. Meat display unit (right).
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.
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06/22/2015 | Complaint | |
This visit was made to conduct a construction visit.
Food establishment cuts the following food items: chicken, smoked turkey, beef, goat (smoked), fish (tilapia, snapper, croaker, mackerel), beef tripe, cow foot, cow skin, beef intestine, salted fish.
No violation noted during this evaluation. | 05/14/2015 | Pre-Opening | |
No site visit was made. Received faxed Northern VA Food Manager License.
- Critical: Certified Food Manager: Presence Required (repeated violation)
Observation: There is no Food Protection Manager Present during the operation.
Correction: Food facility should be operated under immediate control of Food Protection Manager.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles (repeated violation)
Observation: Observed that inadequate lighting was provided in the walk-in freezer.
Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floor under/around display refrigerators is 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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05/04/2015 | Follow-up | |
Food Protection Manager card should be obtained within 10 days.
- Critical: Certified Food Manager: Presence Required (repeated violation)
Observation: There is no Food Protection Manager Present during the operation.
Correction: Food facility should be operated under immediate control of Food Protection Manager.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles
Observation: Observed that inadequate lighting was provided in the walk-in freezer.
Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor under/around display refrigerators is 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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04/29/2015 | Routine | |
This visit was made to conduct a follow-up inspection. There are several employees studying for the exam. It is scheduled for next week. Please fax em a copy of your Northern Virginia Food Manager Card when you get it.
No violation noted during this evaluation. | 11/03/2014 | Follow-up | |
Spoke with manager of facility. He indicated that he needed more time to get his card. A follow-up will now be done on/about November 3.
No violation noted during this evaluation. | 10/22/2014 | Other | |
This visit was made to conduct a follow-up inspection on having a Food Protection manager (formerly know as a Certified Food manager) on site at all hours of operation. After discussion with AHD Supervisor we are giving additional time to obtain Northern Virginia Food Manager Card from ORS.
Follow-up scheduled for 10/14/14
- Critical: Certified Food Manager: Presence Required (repeated violation)
Observation: There is no Certified Food Manager (CFM) present in the establishment.
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.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment (repeated violation)
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
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09/30/2014 | Follow-up | |
This visit was made to conduct a routine inspection. Please note the following items:
1) A Food Protection Manager must be present during all hours of operation with their Northern Virginia Food Managers Card. This will serve as your warning. A follow-up will be done in 10 business days to verify that you have a obtained one, if you have not then a civil penalty will be issued for $100. Subsequent violations within a 12 month period will result in penalties of $100-500.
2) Your meat saws must be broken down and washed, rinsed and sanitized at least every 4 hours when they are being used.
- Critical: Certified Food Manager: Presence Required
Observation: There is no Certified Food Manager (CFM) present in the establishment.
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.
- 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 the 5 symptoms or 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, E. coli, or Shigella)
- Critical: Food-Contact Surface in Contact with PHF(TCS) Cleaned Every 4 Hours (corrected on site)
Observation: The cleaning schedule for the meat saws is not approved based on the consideration of characteristics of the equipment and its use, the type of food involved, the amount of food residue accumulation, or the temperature at which food is maintained during the operation. (employees stated they are only cleaned once a day).
Correction: If used with potentially hazardous foods (time/temperature control for safety food), equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours. (saws were cleaned).
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
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09/12/2014 | Routine | |
This is a pre-opening inspection for a change of ownership. The establishment has 2 hot water tanks, one is designated for the 3 compartment sink with a 5KW input at 30% deficiency. The other tank is designated for one hand sink and a mop sink with a 4.5KW input with sufficient supply.
The owner will sign a hot water tank deficiency contract.
*Recommended the issuance of the Alexandria health Department permit.
*OK for CO.
No violation noted during this evaluation. | 07/30/2014 | Pre-Opening | |
This is a pre-opening inspection for a change of ownership. The following need corrections:
1.Missing plugs/stoppers for the 3 compartment sink.
2. Walk-in shelving units heavily rusted.
3. Missing thermometers inside the front display case.
4. Penn walk-in light is missing.
5. Missing mop rack.
6. Missing base coving's at the meat cutting areas.
7. wooden corner shelving units needs to be clean and painted.
8. Missing light shields inside the Duracool walk-in.
9. Provide more light intensities inside the Duracool walk-in.
10 Dry storage /walk-in areas ceiling tiles are not smooth and cleanable.
11. Repair all damaged walls in the cutting area.
12. Cutting area counters are damaged.next to the 3 comartment sink.
13. The establishment has a residential hot water heaters( 3 per owner's statement).
* The store needs 56GPH at 80F temperature rise.
Follow-up July 29 at 2:00pm
No violation noted during this evaluation. | 07/22/2014 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Weyone International Food (Meat Dept), 510 S. Van Dorn St D, Alexandria, VA 22304 »