Inspection findings | Inspection date | Type | |
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This visit was made to follow up on a routine food safety evaluation conducted on August 13, 2015. The following corrective actions have been taken: - The Person in Charge at the time of this visit has a valid Northern Virginia Certified Food Protection Manager card, He also informed me that the establishment will work on getting more employees trained and certified. - Fresh seafood is being stored on the top two shelves of the seafood cold display case where the temperature is measured at 38°F. Non Time/Temperature Control for Safety Foods (TCS foods) are being stored on the bottom shelf. Thank you No violation noted during this evaluation. | 08/19/2015 | Follow-up | |
This visit was made to conduct a routine food safety evaluation.The Person in Charge was very helpful throughout the visit and eager to make improvements. Thank you. The following issues require attention: 1. . No one in the establishment held a Northern Virginia Food Protection Manager certificate at the time of inspection. The food establishment shall be under the immediate control of a person holding a Northern Virginia Food Protection Manager certificate at all times. Please obtain a Northern Virginia Food Protection Manager certificate from ORS Interactive within 10 days of this visit. A follow up visit will be conducted. 2. Observed fish fillet being held cold at temperatures above 41 F. All Time/Temperature Control for Safety Foods (TCS foods) shall be kept cold at 41 °F or below. Please monitor the fish display unit to make sure that the bottom shelf is sufficiently cold and do not store too many packages in the front of the unit. 3. Observed a food employee fail to wash their hands when changing tasks and after handling raw fish. Employees must wash hands before engaging in food preparation and any time after possible contamination (i.e wash hands when switching from one task to another, or before donning new gloves) 4. Handwashing sinks are to be used only for handwashing. Observed two hand sinks with utensils or equipment in them. *Repeat Observations are Subject to Civil Penalty
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08/13/2015 | Routine | |
This visit was made to conduct a routine food safety evaluation. Paint or seal unfinished wood tables in seafood and meat area so that they are water resistant and easily cleanable. Note: Fish and lobster tanks were noted to be clean, and all the fish appeared to be alive and well. *Repeat violations are subject to civil penalty*
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08/01/2014 | Routine | |
This visit was made to confirm all items on the first pre-opening inspection were corrected. -All refrigeration units were on and working properly. -Install wire racks for air drying clean utensils/equipment. Correct this item within 14 days. **New equipment was installed for live fish. Please send me a copy of the specification sheets. No violation noted during this evaluation. | 06/26/2014 | Pre-Opening | |
This visit was made to conduct a pre-opening inspection. The following items need to be corrected: 1) Replace acoustic tiels over seafood display with vinyl (washable) tiles 2) Caulk gap at bottom of case and floor joint 3) INstall sneeze guard (in progress) 4) Install wire racks Note- not all refrigeration units were on and working a follow-up will be done prior to open date to ensure all are working. Recommend issuance of AHD permit Ok for C/O No violation noted during this evaluation. | 04/30/2014 | Pre-Opening |
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