This visit was made to conduct a risk factor assessment. Please note the following items:
1) Foods cooked on site and not sold/served within 24 hours need to be date marked.
2) Cover foods in refrigeration units/walk-in coolers to protect them from contamination.
3) Replace faded/hard to read hand wash stickers throughout establishment (kitchen, rest rooms, etc).
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: multiple foods uncovered in walk-in cooler downstairs.
Correction: Foods shall remain covered at all times. (items covered)
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site) (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: cooked chicken, mashed potatoes).
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 June 20th they shall be date marked with a "use by" date not exceeding June 26th.
- Handwashing Signage at Handwashing Facilities Required
Observation: Observed that the sign that notifies food employees to wash their hands is not clearly visible. (a few hand wash signs are faded).
Correction: Replace the signs reminding food employees to wash their hands with signs that are clearly visible/
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06/29/2015 | Risk Factor | |
- 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: shrimp/45F, steak/44F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (Ice was added to both items to bring them back down to temperature).
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02/09/2015 | Risk Factor | |
This visit was made to conduct a routine inspection. Please note the following items:
1) Obtain your Northern Virginia Food Managers Card and fax a copy to my attention at 703-746-4919. Please do this within 10 buisness days.
2) Ensure that all hand sinks are properly supplied with soap and paper towels and are accessible to staff at all times.
3) Hot water shall be provided at all hand sinks (ensure that this is done for the front hand sink).
4) Review proper cooling methods with all staff responsible for cooling foods. Ensure they understand the cooling process. Use the handout provided. If you have any other questions or need more guidance let me know.
- Certified Food Manager: Certificate Process
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia CFM card. Manager has successfully completed the ServSafe exam on 11/18/13.
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
- 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 refrigeration units on the cook line.
Correction: Foods shall remain covered at all times.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor in the walk-in cooler.
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 (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: soups and beans were put in an ice bath, however the ice was only at the bottom of the food product and was already completely melted.
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. Worked with PIC to educate staff on how to properly cool their foods using an ice bath method.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
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: cooked beans and chicken.
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 October 15 they shall be date marked with a "use by" date not exceeding October 21.
- Water / Pressure / Quantity and Availability (corrected on site)
Observation: Hot water under insufficient or inadequate pressure was found to serve the following equipment: handsink at the kitchen entrance.
Correction: Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water. Staff was informed to use the back handsink until this is repaired.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the enterance of the kitchen is blocked by glass racks, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the handwashing sink at the upstairs bar.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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10/15/2014 | Routine | |
This visit was made to conduct a follow-up evaluation to the previous evaluation conducted on July 14, 2014. Section 3-603.11(A) has been corrected since the previous evaluation. A new menu is at the printers and expected to be implemented by the end of this week. Manager/Person In Charge provided a copy of the new menu.
Note: Food Safety Information binder provided to food establishment during today's follow-up evaluation. Discussed with the Person In Charge/manager the major changes with the new 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.
No violation noted during this evaluation. | 07/28/2014 | Follow-up | |
This visit was made to conduct a follow-up evaluation in conjunction to the risk factor assessment conducted on June 30, 2014. At the time of the risk factor assessment there was no consumer advisory for the following food items served raw or undercooked: Kobe burger and grilled salmon. This is a violation of Section 3-603.11(A) of the 2009 Food Code. At the time of todays evaluation observed no consumer advisory provided for the Kobe burger or grilled salmon. A $100.00 civil penalty ticket (F-15-04266) has been issued for this repeat priority foundation item. Additional repeat violations within a twelve month period incur increased penalties. A copy of the last previous risk factor assessment conducted on June 30, 2014 provided to the person in charge.
A follow-up evaluation will be conducted on or about July 28, 2014 to verify correction of Section 3-603.11(A) - Consumer Advisory Required for Raw or Undercooked Animal Food.
- Consumer Advisory Required for Raw or Undercooked Animal Food (repeated violation)
Observation: A review of the menu with the food establishment owner indicates there is no consumer advisory for the following food items that may be served raw and/or undercooked: Kobe burger and grilled salmon. As per owner the food establishment is waiting on new menus to be printed. Owner provided a copy of the new food menu and almost every food item on the late night, dinner, lunch, brunch, and appetizer menus are marked with a disclosure (*). In order to prevent customer confusion do not disclose cooked foods as being served raw or undercooked.
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. A follow-up evaluation will be conducted in 10 business days to verify correction of the new food menu. A $100 civil penalty will be issued if not corrected at the time of the follow-up evaluation.
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07/14/2014 | Follow-up | |
This visit was made to conduct a risk factor assessment. The follow-items require attention:
1. A follow-up evaluation will be conducted on or about July 14, 2014 to verify correction of the consumer advisory on this food establishment's menu.
2. The walk-in cooler is currently operating at 43 degrees F and shall be monitored to verify equipment is properly cold holding at 41 degrees F or less. If not properly cold holding remove all Time/Temperature Control for Safety (TCS) foods from the walk-in cooler and have equipment repaired and maintained.
*Repeat observations are subject to civil penalties.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Observed food server drinking coffee in a open mug in the kitchen.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat, drink, or use tobacco in the kitchen areas especially while preparing food for customers. Corrected by discussing with the owner the need for food employees to eat/drink in designated areas and the use of approved drinking containers with a cover and lid.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
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: lobster roll mix and chopped cooked eggs.
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 July 1 they shall be date marked with a "use by" date not exceeding July 7. Corrected by discussing with the kitchen staff and owner how to properly date mark ready-to-eat foods. Certified Food Manager date marked lobster roll mix and chopped cooked eggs with the proper "use by" date.
- Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the food establishment owner indicates there is no consumer advisory for the following food items that may be served raw and/or undercooked: Kobe burger and grilled salmon. As per owner the food establishment is waiting on new menus to be printed. Owner provided a copy of the new food menu and almost every food item on the late night, dinner, lunch, brunch, and appetizer menus are marked with a disclosure (*). In order to prevent customer confusion do not disclose cooked foods as being served raw or undercooked.
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. A follow-up evaluation will be conducted in 10 business days to verify correction of the new food menu. A $100 civil penalty will be issued if not corrected at the time of the follow-up evaluation.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: Chlorine sanitizer 0 ppm as per chlorine test strip for the kitchen mechanical dishmachine. Equipment and utensils are not being properly sanitized due to no chlorine solution remaining in the sanitizer bucket below the mechanical dishmachine.
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. Corrected by replacing empty bucket of sanitizer with new solution and as per chlorine test strip dishmachine is now sanitizing at 100 ppm.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: Beer line hoses are currently being stored in the bar hand sink basin making it not accessible.
Correction: A hand washing sink shall be accessible at all times for employee use. Corrected by removing the hose lines from the bar hand sink basin.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: Glass dishmachine racks and a trash can stored in front of the food server station hand sink making it not accessible.
Correction: A hand washing sink shall be accessible at all times for employee use. Correct by relocating the dishmachin racks and garbage can.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: No paper towels available at the upstairs bar hand sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Corrected by providing paper towels for the bar hand sink.
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06/30/2014 | Risk Factor | |
This visit was made to conduct a risk factor assessment. Repeat violations are subject to civil penalty.
- Consumer Advisory, Disclosure Provided (corrected on site) (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu board, table tent or brochure without proper disclosure: kobe burgers and grilled salmon on lunch and dinner menus.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. Corrected by discussing with owner/GM proper disclosure of raw or undercooked animal-derived foods. GM will email copy of revised menu to rebecca.sletner@vdh.virginia.gov.
- Critical: Separation of Toxics by Spacing or Partitioning (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Febreeze and Windex hanging on shelf above open condiments at the upstairs bar.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning. Corrected by relocating the chemical bottles to designated area.
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02/03/2014 | Risk Factor | |
Walk-in unit @ 38F, salad unit @ 40F, upstairs walk-in @ 38F. Establishment may reopen. All refrigeration units have been repaired.
- Assignment of person in charge (repeated violation)
Observation: The Person in Charge was not available at the beginning of the inspection.
Correction: A Person in Charge or certified food manager shall be responsible for accepting the inspection report and being available to discuss the violation findings during the inspection.
- 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: gave new form in english and spanish.
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)
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier (repeated violation)
Observation: The following farm-raised fish served or sold in a ready-to-eat form without freezing for parasite destruction is not properly identified as such: salmon
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form and the fish is raised and fed as specified by Law, a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed shall be obtained by the person in charge and retained in the records for 90 calendar days beyond the time of service or sale to a consumer.
- Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: numerous menu items not disclosed with an asterisk indicating undercooking including kobe beef burger, eggs benedict, steaks on bruinch menu, traditional all american and salmon. Several items marked with asterisk that do not need it including seared scallops, scallops risotto, pork chops.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
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10/31/2013 | Follow-up | |
Establishment voluntarily closed due to insufficient number of working refrigeration units which included walk-in unit, upright Glenco, drawer and open prep top unit combo and salad prep unit. Establishment must remain closed until units were repaired and verified by Alexandria Health Department. Reinspection to be conducted as soon as units have been repaired and functioning.
- Assignment of person in charge
Observation: The Person in Charge was not available at the beginning of the inspection.
Correction: A Person in Charge or certified food manager shall be responsible for accepting the inspection report and being available to discuss the violation findings during the inspection.
- 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: gave new form in english and spanish.
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)
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:
Correction: 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 135°F and the container is cleaned frequently.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served or sold in a ready-to-eat form without freezing for parasite destruction is not properly identified as such: salmon
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form and the fish is raised and fed as specified by Law, a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed shall be obtained by the person in charge and retained in the records for 90 calendar days beyond the time of service or sale to a consumer.
- 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 potentiall hazardous foods at improper cold hold temperature including 1/2 + 1/2 @ 51F, chicken @ 51F, milk @ 53F, diced tomato salsa @ 52F, mushrooms @ 46F, sliced tomatoes @ 52F, sausage @ 49F, seafood salad @ 51F. (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, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: numerous menu items not disclosed with an asterisk indicating undercooking including kobe beef burger, eggs benedict, steaks on bruinch menu, traditional all american and salmon. Several items marked with asterisk that do not need it including seared scallops, scallops risotto, pork chops.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Food Temperature Measuring Device Required & Readily Accessible (corrected on site)
Observation: Probe thermometer not functioning.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- 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. walk-in unit @ 70F, upright Glenco @ 52F, drawer unit with open top prep @ 48F, flip top salad @ 57.
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 until repaired and verified by AHD.
- Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: knives stored dirty..
Correction: Equipment FOOD CONTACT SURFACES and utensils shall be clean to the sight and touch.
- Physical Facilities Good Repair
Observation: Handsink in front kitchen with insufficient hot water flow. Gasket is in disrepair on Glenco upright unit.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/30/2013 | Routine | |
Repair Tech on site at time of reinspection. 2 refrigeration units including the walk-in and salad prep unit not working properly. Establishment must remain closed until all units are working properly and verified by Alexandria Health Department. Units must be set 36F to 38F in order to hold foods at 41F or below. All units must be repaired and functioning. Will reinspect Thursday morning @ 8:30 p.m.
- Assignment of person in charge (repeated violation)
Observation: The Person in Charge was not available at the beginning of the inspection.
Correction: A Person in Charge or certified food manager shall be responsible for accepting the inspection report and being available to discuss the violation findings during the inspection.
- 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: gave new form in english and spanish.
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)
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier (repeated violation)
Observation: The following farm-raised fish served or sold in a ready-to-eat form without freezing for parasite destruction is not properly identified as such: salmon
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form and the fish is raised and fed as specified by Law, a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed shall be obtained by the person in charge and retained in the records for 90 calendar days beyond the time of service or sale to a consumer.
- Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: numerous menu items not disclosed with an asterisk indicating undercooking including kobe beef burger, eggs benedict, steaks on bruinch menu, traditional all american and salmon. Several items marked with asterisk that do not need it including seared scallops, scallops risotto, pork chops.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- 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. walk-in unit @ 70F, upright Glenco @ 52F, drawer unit with open top prep @ 48F, flip top salad @ 57.
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 until repaired and verified by AHD.
- Physical Facilities Good Repair (repeated violation)
Observation: Handsink in front kitchen with insufficient hot water flow. Gasket is in disrepair on Glenco upright unit.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/30/2013 | Follow-up | |
- Food Protection from Contamination / Package, Cover, Wrap
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: stacking food on top of other food without protective covering.
Correction: Foods shall remain covered at all times.
- Wiping Cloths / Use Limitation / Soiled Cloths
Observation: Heavily soiled wiping cloths in use. Employees wearing wiping cloths.
Correction: Dry and wet wiping cloths shall be free of food debris and visible soil.
- 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: steak @ 49F, beef @ 50F, scallops @ 49F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: kobe beef burger without disclosure on the menu.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- 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 with drawers @ 50F. Do not us4 until capable of holding foods at 41F. or below.
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.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as follows: (1) 25mg/L with a pH below 10 at 120°F, (2) 50mg/L with a pH below 10 at 100°F or pH below 8.0 at 75°F, or (3) 100mg/L with a pH below 10 at 55°F.
- Physical Facilities Good Repair
Observation: 3 stoppers missing at the 3 compartment sink.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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08/08/2013 | Routine | |
This visit was made to conduct a pre-opening inspection. The following items shall be corrected within 10 days:
1. Clean inside ice machine. Store ice scoop with handle above the ice.
2. Repair or replace lid of middle prep unit at cook line (does not shut).
3. Do not block handwashing sinks (one at server area downstairs). Provide handwashing signage at all handwashing sinks (including restrooms).
4. Cover all openings in ceiling and walls.
5. Do not store mops in dirty water. Hang to dry when not in use.
6. Remove towel under bread cutting board.
No violation noted during this evaluation. | 07/22/2013 | Pre-Opening | |
Civil penalty issued for CFM violation ($50).
Repeat violations are subject to civil penalty.
- Critical: Certified Food Manager: Presence Required (corrected on site)
Observation: There is no Certified Food Manager (CFM) present in the establishment.(no CFM present until inspection was being written up for PIC to sign)
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 do not know reportable symptoms or Big 5 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: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: cutting limes.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
- 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: salmon, tuna, grouper.
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.
- 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: pico de gallo, cut tomatoes, shredded beef (discarded).
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Kitchenware and Tableware - Preventing Contamination
Observation: Unwrapped straws were found handled, displayed or dispensed with the food or lip-contact surface facing upward(also being dispensed by servers).
Correction: Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the server area is blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.(server area handsink and upstairs bar handsink)
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
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02/08/2013 | Routine | |
Restaurant representatives - add corrected or new information about Flat Iron Steak & Saloon, 808 King St, Alexandria, VA 22314 »