Bilbo Baggins Cafe Restaurant, 208 Queen St, Alexandria, VA 22314 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Bilbo Baggins Cafe Restaurant
Address: 208 Queen St, Alexandria, VA 22314
Type: Full Service Restaurant
Phone: 703 683-0300
Total inspections: 13
Last inspection: 03/16/2016

Restaurant representatives - add corrected or new information about Bilbo Baggins Cafe Restaurant, 208 Queen St, Alexandria, VA 22314 »

Inspection findings	Inspection date	Type
No violations observed No violation noted during this evaluation.	03/16/2016	Routine
This visit was made to conduct a risk factor assessment. Please note the following items: 1) Reminder - Datemark shell stock tags with the last date sold/served prior to putting them into your record keeping system. Once dated, keep them in chronological order for at least 90 days. 2) Great temperatures and hand washing observed today. Keep up the good work. Molluscan Shellstock/Maintaining ID/Recording the Date Sold (corrected on site) 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. (Corrected through discussion with FPM the need to date the tags with last date sold/served and then keep them in chronological order for 90 days).	08/10/2015	Risk Factor
This visit was made to conduct a risk assessment. Please note the following: 1) Remember do not use wiping cloths under cutting boards. 2) Great holding temperatures observed. 3) Food Protection Manager exhibited great food safety knowledge! Keep up the great work! No violation noted during this evaluation.	03/30/2015	Risk Factor
This visit was made to conduct a routine food safety evaluation. Note: Food establishment/certified Food Protection Manager (FPM) has implemented the 2013 FDA Food Code changes into daily standard operating procedures. Food establishment has a written V/F cleanup procedure laminated and displayed above 3-compartment sink and employee rest-room. Additionally, frozen fish packaged in ROP was observed thawing with package opened and an established procedure for handling raw animal allergens is in place. Thank you for your continued dedication to food safety. Note: Food establishment has recently changed food distributors for their seafood products. Parasite destruction letter revised and on file at AHD and in food establishment (AHD Information Binder) for EHS review. Temp Meas Devices for Cold & Hot Hold Equipment, Present Observation: Temperature measuring device located in the upright refrigerator/freezer is broken. Certified Food Protection Manager indicated thermometer is on order and should arrive within a couple of days. Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.	12/05/2014	Routine
This visit was made to conduct a risk factor assessment. Food Protection Manager (FPM) and staff were very helpful and knowledgeable. -Observed excellent hand washing procedures from FPM, chef and dishwasher. -Excellent cold holding temperatures observed at the time of the assessment. FPM is very aware of refrigeration maintenance and goes above and beyond normal practice to ensure Time/Temperature Control for Safety (TCS) foods are properly cold held by freezing stainless steel pans prior to placement of foods at the cookline. -Discussed the value of taking receiving temperatures and inspecting foods as they come in for previous temperature abuse with FPM. Note: Food Safety Information binder provided to food establishment during the risk factor assessment. Discussed with the FPM major changes with the new 2013 Food Code to include employee health, clean-up of vomiting and diarrheal events, thawing frozen fish package using Reduced Oxygen Packaging (ROP), non-continuous cooking of animal meats, food allergens, responsibilities of permit holder (sticker provided), and increases in civil penalties. In addition, the 2013 Food Code training presentation in English was given to the FPM. No violation noted during this evaluation.	08/12/2014	Risk Factor
This visit was made to conduct a risk factor assessment. Certified food manager (CFM) was very helpful and knowledgeable. Note: Discussed consumer advisory requirements with the CFM. Current menu has a disclaimer on entrees which are fully cooked. Explained to CFM, only menu items which are served raw or undercooked require a disclaimer all items which are fully cooked do not need a disclaimer. Keep Cold Foods Cold handout provided. Make sure your refrigeration units are properly cold holding Time/Temperature Control for Safety foods (TCS) at 41 ˚ F or less with the approaching spring/summer seasons. --Repeat violations are subject to civil penalties. --Repeat items are subject to civil penalties. Conditions of Use/Presence & Use of Toxics Per Law (corrected on site) Observation: Chlorine sanitizer >200ppm as per chlorine test strip in the bucket used to wipe down counter tops. Correction: Chlorine sanitizer shall be made between 50-100ppm. Corrected by re-mixing chlorine sanitizer.	05/05/2014	Risk Factor
This visit was made to conduct a training inspection. The following risk factor/ public health interventions were observed: 1) Improper holding temperature/ time temperature relationship. The person in charge was very helpful and knowledgeable, and I observed great hand washing and glove use. No violation noted during this evaluation.	01/27/2014	Training
This visit was made to conduct a routine inspection: The following items require attention: 1) Monitor employees to make sure they wash hands when switching tasks and before putting on new gloves. Gloves are also to be changed when switching tasks or otherwise contaminated. 2) Clean slicer after every use by disassembling and washing, rinsing, sanitizing all parts and surrounding area. 3) Stir cooked foods cooling in buckets with an ice paddle to ensure rapid cooling. 4) For cooling chili, cool completely before sealing bags and placing in walk-in fridge/freezer. - Repeat violations may be subject to civil penalty 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. (Observed that employee did not wash hands and change gloves after wiping board with sanitizer solution cloth and before handling RTE food. 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. Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site) Observation: Single-use gloves worn during multi-tasked food preparation. (observed that employee failed to change gloves and wash hands after wiping board with wiping cloth and before handling food). Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation. Food Storage / Exposed to Splash, Dust, etc. (corrected on site) Observation: Food stored in a location where it is subject to splash, dust or other contamination as follows: Open/uncovered rack of bread stored next to open trash can. Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination. Equipment / Food-Contact / Visibly Clean Observation: The following equipment/utensils were observed soiled to sight and touch: Slicer was covered with food particles, as well as the table underneath the slicer. Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Conditions of Use/Presence & Use of Toxics Per Law (corrected on site) Observation: The concentration of the chlorine sanitizer solution in the sanitizer bucket was measured in excess of 100 ppm. Correction: Maintain the concentration of the chlorine sanitizer solution at 50-100 ppm.	10/18/2013	Routine
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. 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. 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.(can of soda on prep table) 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. Critical: Fish Served Raw RTE / Frozen for Parasite Destruction Observation: The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction: tuna. Correction: Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours. Cooling Methods (corrected on site) Observation: The following methods used for cooling were not adequate to facilitate cooling: products put in walk-in warm, products in large containers put in cooler while too warm. Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods. Outer Openings, Protected Observation: An exterior door is not self-closing and tight-fitting. This may allow the entry of insects or rodents. 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. Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) Observation: Observed that hand soap was not provided at each handwashing sink.(bar handsink) Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.	06/28/2013	Routine
No violation noted during this evaluation.	03/21/2013	Risk Factor
No violation noted during this evaluation.	01/16/2013	Risk Factor
Visited the facility with another EHS regarding roach complaint. Complaint not justified. No violation noted during this evaluation.	12/19/2012	Other
This is a complaint called in regarding presence of roaches in the kitchen and dining area. A pest company inspected the establishment and serviced the dishmachine area and exterior targeted roaches and mouse. No pest observed during my investigation. No violation noted during this evaluation.	12/19/2012	Complaint

Bilbo Baggins Cafe Restaurant respresentatives - respond and add information

Recently added reviews

Name	City	Users' Rating
Best Pollo Latino	Alexandria, VA
Blue & White Carry-Out	Alexandria, VA
Yammi Market & Cafe	Alexandria, VA
Subway #47226	Alexandria, VA
Envoy of Alexandria, LLC	Alexandria, VA
Burger King #1602 (01-1464)	Virginia Beach, VA
Hardee's #2341	Roanoke, VA
McDonald's #3984 (01-0368)	Virginia Beach, VA
Pupuseria Gaviota	Harrisonburg, VA
McDonald's #11683	Midlothian, VA

Restaurants in neighborhood

Name
Jack's Place
Bread & Chocolate Food Cart
New Tasty Hot Dog
New Tasty Ice Cream
Bugsy's Pizza Restaurant
Bugsy's Pizza Restaurant and Sports Bar
Pop's Old Fashioned Ice Cream
Historic Gadsby's Tavern

Create your own business profile on city-data.com. It's completely free!

Business Search - 14 Million verified businesses