Alleycat, 2 S. Whiting St, Alexandria, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
September 16, 2009 | Follow-up | 3 | 4 | Details / Comments |
|
September 09, 2009 | Routine | 6 | 8 | Details / Comments |
September 16, 2009 (Follow-up)
Violations:
- 2-402.11(A) - Corrected During Inspection Repeat Employees observed working in the food service area without proper hair restraints.
Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff. - 3-302.11(A)(1) - Critical Repeat Raw animal food stored over ready-to-eat food in the walk-in refrigerator. Raw squid improperly stored above fried chicken.
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. - 3-501.16(A)(2) - Critical Repeat The following food item(s) were measured at improper temperatures: chili, cheese, beans, and salmon.
Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below. - 5-103.11(B) - Critical The hot water heater must meet the peak hot water demands for the establishment and during the inspection were not being met. DO NOT TURN OFF THE HOT WATER HEATER AT NIGHT.
Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment. At this time, a new commercial, approved water heater shall be installed to meet the peak hot water demands. The water heater shall be approved prior to installation. - 6-202.11(A) - Repeat Light bulb in the beer cooler is not covered by a protective shielding.
Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles. - 6-202.14 - Repeat Toilet room door is not provided with a self-closing door.
Provide a self-closing hinge or closing mechanism for the toilet room door. - 6-202.15(A)(1)-(3) - Repeat Openings to the exterior of the building are present at the back door (upstair bar).
Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
September 09, 2009 (Routine)
Violations:
- 11-2-24(a) - Critical There is no Certified Food Manager (CFM) present in the establishment.
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. - 2-201.11 - Critical Through conversation it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: the owner was not aware that they needed an EHP.
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); 2) Directs the person in charge to exclude or restrict employees based on the information they report; and 3) Manages returning to work and removal of restrictions. - 3-302.11(A)(1) - Critical Raw animal food stored over ready-to-eat food in the walk-in and True refrigeration units.
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. - 3-302.11(A)(2) - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: beef is stored above fish.
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 (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature). - 3-501.16(A)(2) - Critical
- 7-101.11 - Critical Observed that containers of poisonous and toxic materials do not bear have legible manufacturer's labels. (Bleach)
All containers of poisonous and toxic materials shall bear a legible manufacturer's label to prevent accidental contamination of food and food contact surfaces. - 4-301.11 - The following unit(s) were not sufficient in capacity to meet the food storage demands of the establishment: Trauslen, the make table and the walk-in refrigerator.
Equipment for cooling and heating food, and holding cold and hot food shall operate properly and be sufficient in number and storage capacity to provide food temperatures as specified under Chapter 3. - 6-202.15(A)(1)-(3) - Openings to the exterior of the building are present at the back door (upstair bar).
Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents. - 2-402.11(A) - Corrected During Inspection Employees observed working in the food service area without proper hair restraints.
Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff. - 4-904.11(A) - Coffee filter were found dispensed with the food or lip-contact surface facing upward.
Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented. - 6-202.14 - Toilet room door is not provided with a self-closing door.
Provide a self-closing hinge or closing mechanism for the toilet room door. - 6-501.19 - Observed that toilet room doors are being kept open.
Keep toilet room doors closed to prevent insect and rodent entrance and the associated spread of potential disease. - 6-501.114(A) - Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
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. - 6-202.11(A) - Light bulb in the beer cooler is not covered by a protective shielding.
Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
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