This visit was made to conduct a routine inspection. Please note the following:
1) Remind employees that food being cooled should be loosely covered or uncovered and in a location where it is not subject to contamination.
2) Foods shall be covered at all times when stored in refrigeration units where they are subject to contamination.
3) Replace acoustic ceiling tiles with tiles that are smooth, durable, non-absorbent and easily cleanable.
4) Replace missing/broken floor tiles and repair wall under/behind hand sink.
5) Good holding temperatures and date marking observed.
- 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: in prep coolers on lower shelves.
Correction: Foods shall remain covered at all times. (items covered)
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. (food items in walk in).
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.
- 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. (Tuna salad being cooled from prep (ambient) in a deep container with the lid tightly closed).
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. (Item loosely covered to correct).
- Wall / Ceiling Covering / Nonabsorbent & Cleanable
Observation: The following areas of this food establishment had ceilings constructed of a material that was not smooth, nonabsorbent, and easily-cleanable: numerous acoustic ceiling tiles were observed in the back kitchen.
Correction: Ceiling covers/tiles shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
- Handwashing Signage at Handwashing Facilities Required
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. (bakery sink signage missing).
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
- Physical Facilities Good Repair
Observation: Observed that the tiled floor is not maintained in good repair. (Tiles missing/broken under the 3- compartment sink, the hand sink in the back kitchen and at the walk-in cooler).
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities Good Repair
Observation: Observed that the wall under the hand sink in the back is not maintained in good repair. (Drywall cut away and wall beams are exposed. Surface no longer cleanable).
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities Good Repair
Observation: Observed that the kickplate of the walk-in freezer is not maintained in good repair. (Kickplate is pulling away from the wall making the surface uncleanable).
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Removing Dead or Trapped Birds, Insects, Rodents, etc.
Observation: Dead or trapped insects were found on the premises. (found around the mop sink/hot water heater).
Correction: Remove dead rodents, birds, and insects from the premises to ensure that the establishment is clean and sanitary and to prevent carcasses from attracting other pests.
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10/23/2015 | 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 when to contact Health Department when employee has any of the BIG 5 illnesses (employee health process tree reviewed)
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: Food handler did not use paper towel to turn of faucet after washing hands (proper method demonstrated)
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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: cut chicken breast, tuna (in flip top prep unit, discarded)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: The handwashing station at the front of kitchen is being used to rinse foods (dressing ramakins washed in handsink, corrected onsite)
Correction: A hand washing sink may not be used for purposes other than hand washing.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
Observation: Observed that hand soap was not provided at each handwashing sink (no soap at handsink in bakery)
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
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05/20/2015 | Risk Factor | |
This visit was made to conduct a follow-up. Prep unit has been repaired and consumer advisory and disclosures have been added to menu board.
No violation noted during this evaluation. | 01/27/2015 | Follow-up | |
- 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 how long to exclude an employee diagnosed with one of the BIG 5 illnesses. Process tree was given to and discussed with facility.
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: 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 chicken over ready to eat foods in reach in refri.
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.
- 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 chicken in cardboard box stored over ground beef
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).
- 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: potato and leak soup, brocolli soup (prepared yesterday
Correction: discarded)
- 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: potatoes
Correction: discarded
- 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: smoked salmon, burger (on large menu board)
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.
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01/20/2015 | Risk Factor | |
- 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: new employee was not aware of the policy or where to find the information. Employee health information was reviewed with staff.
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 Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw shell eggs over ready to eat foods in walk in refrigerator
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.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: sugars (front prep area) and flours (bakery area)
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
- 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: green beans, beef in tomato sauce, chicken breast (prepared yesterday, all foods discarded)
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.
- 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: burger, smoked salmon, salmon (dinner menu) must be disclosed on large menu board
Correction: eggs cooked to order must be disclosed on both menu board and paper menu. Provide consumer advisory on menu board
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: The handwashing station at the front of the kitchen is being used as a dump station (cut vegetables in sink)
Correction: A hand washing sink may not be used for purposes other than hand washing.
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09/17/2014 | Routine | |
- 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 chicken breast over ready to eat foods in reach in refrigerator
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.
- 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 (soups being cooled with lids on, burritos thightly wrapped in plastic while cooling)
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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: ceviche (discarded)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Consumer Advisory Required for Raw or Undercooked Animal Food (repeated violation)
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: burger, salmon
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.
- Critical: Backflow Prevention, Air Gap / When Required
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin (at mop sink near ice machine)
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by providing an air gap as specified under 5-202.13.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the sandwich prep line is being used as a dump station (ice dumped at this sink).
Correction: A hand washing sink may not be used for purposes other than hand washing.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink (broken soap dispenser at sandwich station)
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
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05/22/2014 | Routine | |
This visit was made to conduct a follow-up inspection. The 2 door upright Hobart refrigerator was repaired. Ambient temperature during inspection: 35.4F- 36.1. This risk factor has been corrected. The risk factors listed above are still pending and must be corrected.
- 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: some items in reach in refrigerator
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 2/1 they shall be date marked with a "use by" date not exceeding 2/7.
- Consumer Advisory Required for Raw or Undercooked Animal Food (repeated violation)
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: smoked salmon, island salmon and burger
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.
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02/26/2014 | Follow-up | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site) (repeated violation)
Observation: Observed food employees using improper handwashing procedures (employee did not use paper towel to turn off faucet)
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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: roasted eggplant, potato salad, quiche (prepared yesterday)
Correction: discarded
- 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: some items in reach in refrigerator
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 2/1 they shall be date marked with a "use by" date not exceeding 2/7.
- 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: smoked salmon, island salmon and burger
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.
- Equipment / Good Repair / Operation (corrected on site) (repeated violation)
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 upright Hobart)
Correction: do not use for storage of potentiallly hazardous foods
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02/19/2014 | Routine | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures (employee observed not using paper towel to turn off faucet)
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.
- 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 after switching tasks and donning new gloves)
Correction: corrected
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours & from 70°F to 41°F within 4 hours : cooling items in deep tightly covered containers, not pre-chilling items prepared from ambient temp (i.e. tomatoes) before putting on prep line
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.
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10/28/2013 | Routine | |
Hot water heater has been repaired and plumber is onsite. Establishment may reopen for business.
No violation noted during this evaluation. | 07/09/2013 | Follow-up | |
Establishment has no hot water and voluntarily closed. During closure, establishment is not open for customers and all food prep and dishwashing to cease. Establishment must remain closed until reopended by AHD.
- 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:lettuce @ 45F, tomato mix @ 45F, lunch meat @ 55F, sliced tomatoes @ 48F, burger @ 44F. (discarded)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Food Labels / Labeled According to Law (corrected on site) (repeated violation)
Observation: Food packaged in the establishment is not labeled in accordance with Law. prepackaged prepard foods without a list of ingredient. (corrected)
Correction: Food packaged in a food establishment shall be labeled as specified in Law including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers.
- Equipment / Good Repair / Operation (repeated violation)
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 refrigeration units not working, sandwich prep and salad/sandwich prep. Do not use either units until repaired.
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. Do not use ice to try to hold foods cold on the top of inoperable refrigeration unit.
- Equip / Food-Contact / Cook Equip / Free of Deposits
Observation: Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: filters excessively greasy.
Correction: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. A surface that is soiled cannot be effectively sanitized.
- Critical: Water / Capacity / Quantity and Availability
Observation: There is not a sufficient water supply to this facility for proper sanitization within this food service establishment. No hot water in the facility.
Correction: The water source and system shall be of sufficient capacity to meet the peak water demands of the food establishment. Facility voluntarily closed until repairs are made and reinspected for compliance.
- Physical Facilities Good Repair
Observation: Several ceiling tiles missing and some discolored.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/09/2013 | Routine | |
- 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: numerous foods in the sandwich prep unit not at proper cold hold temperature and moved to another unit including chicken @ 45F, tomatoes @ 49F, tuna salad @ 45F.
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: quiches and salads without date markings.
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@.
- Food Labels / Labeled According to Law
Observation: Food packaged in the establishment is not labeled in accordance with Law. Prepackaged quiches and salads are not labeled with ingredients.
Correction: Food packaged in a food establishment shall be labeled as specified in Law including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers.
- 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. sandwich prep unit not at proper cold hold temperature to hold foods at 41F or beiow. Do not use until repaired.
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.
- Equipment / Good Repair / Components / Gaskets
Observation: Handle missing on the 2 door True refrigeration unit.
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.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: 2 air circulation fans in the kitchen are excessively dirty..
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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02/19/2013 | Routine | |
Restaurant representatives - add corrected or new information about Caboose Cafe & Bakery, 2419 Mt. Vernon Ave, Alexandria, VA 22301 »