Delias, 209 Swamp Fox Rd, Alexandria, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
October 14, 2009 | Routine | 1 | 3 | Details / Comments |
|
May 19, 2009 | Routine | 3 | 5 | Details / Comments |
October 14, 2009 (Routine)
Violations:
- 3-501.16(A)(2) - Critical The following food item(s) were measured at improper temperatures: chicken @ 49F, meat ball @ 51, ground beef @ 52F, gravy @ 53F. (discarded)
Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below. - 3-304.12(A)-(F) - Dispensing and/or in-use utensils improperly stored between use as follows: utensils stored between equipment.
During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently. - 4-501.11(A) - The followng mechanical refrigeration unit is not currenlty operating as required to cold hold food at a temperature of 41F or less. open refrigeration unit not capable of holding foods at 41F or below and must be replaced.
Refrigerators shall be capable of holding foods at a temperature of 41F or below. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators. - 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: roll cart.
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Install new sandwich prep unit within 2 weeks.
May 19, 2009 (Routine)
Violations:
- 11-2-24A - Critical There is no certified food manager on duty with a photo I.D.
It is unlawful to operate a food service establishment unless it is under the immediate control of a valid Northern Virginia Certified Food Manager. - 3-301.11B - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. - 3-304.12A - In-use utensils improperly stored between use.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food storage container. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized. 4) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes. 5) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous. or 6) In a container of water if the water is maintained at a temperature of at least 140F and the container is cleaned at a frequency as specified under 6-602.11(d)(7). - 3-304.14A - Wiping cloths improperly used. Employee using wiping cloths to dry wares. Wiping cloths under cutting boards.
Ensure cloths used for wiping food spills are not used for any other purpose. - 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor in the walk-in freezer.
Elevate food storage onto approved shelving with minimum 6" legs or casters. Provide racks for the food products. - 3-501.16A2 - Corrected During Inspection Critical Ground beef @ 48F due to products not firmly imbedded in ice water bath.
Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. - 6-303.11C - Inadequate light was noted in the hood system. 2 lightbulbs out.
Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. - 6-501.11 - Bar sink faucet is not maintained in good repair.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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