This visit was made to conduct a follow-up. Drawer units on the line (pastas) and Flip top (salads) unit have been repaired. All unit temperatures noted on report. Person in charge had Food Protection Manager card onsite.
No violation noted during this evaluation. | 03/14/2016 | Follow-up | |
- 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 does not have FPM hard with her. Must provide a copy of FPM card within 10 days)
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.
- 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 veal stored over ready to eat foods in drawer units (moved)
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: 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: potatoes (2 pans 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.
- 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: pastas (in drawer unit), cut tomates, cut lettuce, cut cabbage, cooked artichokes, crab meat (in flip top, salad station) all temperature abused TCS foods discarded
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 (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: most foods in 1 door upright on the line
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 3/1 they shall be date marked with a "use by" date not exceeding 3/7.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: drawer units, flip top salad unit (thermometers provided)
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.
- 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: flip top salad unit, drawer unit on the line (left side facing)
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.
|
03/09/2016 | Routine | |
Food manager license received via fax.
No violation noted during this evaluation. | 07/23/2015 | Follow-up | |
This visit was made to conduct a risk factor assessment. Please note the following items:
1) Do not store raw animal foods above cooked or ready-to eat foods.
2) Remind employees that time/temperature control for safety foods (TCS) shall be properly cooled from 135F to 70F within 2 hours and from 135F to 41F within a total of 6 hours to prevent the growth of harmful bacteria. Cool TCS using the following methods:
a. placing foods in shallow pans
b. separating the food into smaller thinner portions
c. using rapid cooling equipment such as a walk-in cooler
d. keep food uncovered until properly cooled to 41F
e. using containers that facilitate heat transfer
3) Manager has Prometric certificate
- 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.
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.
- 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 beef stored above cooked meats in the 3-door low boy at the panini grill station (across from salad station).
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. (Chef corrected).
|
07/20/2015 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation. The following observations require correction.
1. Make sure dishwashers know when to wash their hands. Make sure dishwashers wash their hands between handling dirty dishes and clean dishes to prevent cross contamination.
2. Cooling shall be accomplished within the following parameters: within 2 hours from 135 degrees F to 70 degrees F
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his hands after handling soiled utensils, or after engaging in any activity that could contaminate the hands. Observed food employee handling dirty dishes and then put away clean dishes without washing his hands.
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the rest-room, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness. Corrected by discussing with the kitchen manager and restaurant manager when to properly wash hands to prevent cross contamination.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling are not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: beef stock cooling in 5 gallon bucket at a depth of 8 inches.
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. Corrected by having product transferred to shallow pans to continue cooling.
- 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. Lid tightly sealed on beef stock cooling in the walk-in refrigerator (upstairs).
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. Corrected by discussing proper cooling methods and removing 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: comminuted cooked meat, deli meats, cheeses, and lasagna in the True 2-door upright refrigerator. Cooked meats and sauces in the upstairs walk-in refrigerators.
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 February 1, 2015 they shall be date marked with a "use by" date not exceeding February 7, 2015. Corrected by discussing proper date marking with restaurant manager.
|
02/23/2015 | Routine | |
This visit was made to conduct a routine food safety evaluation. Kitchen manager and staff very helpful and knowledgeable in food safety.
Note: Food establishment is working on their written policy for cleaning up diarrheal and vomitus incidents. Please call Alexandria Health Department if you have any questions.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:
-ice scoop handle stored in the ice located in the 2nd floor bar
-plate used to scoop out sausage in the walk-in cooler without a handle.
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.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Observed box of raw chicken stored on 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.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit is split/damaged: Delfield prep refrigerator at salad/sandwich preparation area.
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.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: Bar hand sink was not accessible at the beginning of the evaluation. Soiled clothe towels and equipment were stored in the sink basin.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. Corrected by removing items from the sink to promote proper hand washing.
|
10/16/2014 | Routine | |
This visit was made to conduct a risk factor assessment.
Note: Food Safety Information binder provided to food establishment during the risk factor assessment. Discussed with the Food Protection Manager (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 and Spanish was given to the FPM.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing sink located in the upstairs kitchen is blocked (box of tomatoes stored on top of hand sink), 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. Corrected by moving the box of tomatoes to all access to hand sink.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Paper towel dispenser at the kitchen cookline is broken and is no longer able to dispense paper towels.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Corrected by providing disposable paper towels until dispenser is replaced.
|
07/16/2014 | Risk Factor | |
This visit was made to conduct a risk factor assessment. The following item requires attention:
1. At the time of the evaluation, observed all Time/Temperature Control for Safety (TCS) foods cooling covered in the walk-in coolers. Make sure to use approved methods to rapidly cool TCS foods down from 135
˚
F to 70
˚
F within 2 hours and from 135
˚
F to 41
˚
F or less within 6 hours total. Approved cooling methods include:
-Placing the food in shallow pans
-Separating the food into smaller or thinner portions
-Using rapid cooling equipment
-Using containers that facilitate heat transfer such as metal pans
-Adding ice as an ingredient
Use a calibrated thermometer to ensure food has cooled to 41
˚
F or less and then cover food. Provided Cooling Foods handout both in English and Spanish.
Note: Observed significant improvement with shellstock tags during todays evaluation. Shellstock tags are stored with the product in prep coolers, properly labeled with the date last shellstock is served/sold, and food facility is keeping records of tags for 90 days.
Note: Keep Cold Foods Cold handout provided. Make sure refrigeration units are properly cold holding TCS foods at 41
˚
F or less with the approaching spring/summer seasons.
--Repeat violations are subject to civil penalties.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee was observed handling the following ready-to-eat foods using his bare hands: slicing bread on prep table in the kitchen.
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. Corrected by discussing with the Certified Food Manager ways to prevent bare hand contact with ready-to-eat foods.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Paper towel dispenser for the hand sink adjacent to the mechanical dishmachine in the upstairs preparation room is not working.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Provide disposable paper towels until the dispenser has been repaired. Corrected by providing paper towels.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the hand sink located in the mainfloor kitchen adjacent to dish-room.
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notify them to wash their hands. Corrected by providing hand washing posters.
|
04/02/2014 | Risk Factor | |
This visit was made to conduct a risk factor assessment. The following items require attention:
1. Potentially Hazardous Foods (PHFs) shall be either held cold at 41
°
F or below or 135
°
F or above to prevent the growth of bacteria. Please contact Rebecca at (703)746-4972 if time as a public health control would like to be used for cream observed on the counter at the time of the inspection.
2. Observed 2 containers of cooked osso bucco on the shelf under the grill at the cookline at 82
°
F. As per cook, osso bucco was cooked less than 2 hours prior for this evenings dinner special. Upon discussion with the Certified Food Manager (CFM)/General Manager the osso bucco has been prepared this way for over 20 years. A more thorough understanding of the cooking process for the osso bucco is needed to verify safety of food product. A meeting will be scheduled with the executive chef and CFM on Tuesday, January 7, 2014 to further discuss cooking steps. For todays purpose, the osso bucco was placed into the walk-in cooler to rapidly cool the product from 135
°
F to 70
°
F within the 2 hour limit.
Repeat violations are subject to civil penalties.
- 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: food employees did not know reportable symptoms or big five 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)
- Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Inadequate record keeping system for molluscan shellfish when removed from their tagged or labeled container. No tag provided for mussels in the drawer located in the Arosa 8 door refrigerator.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. Corrected by providing tag and discussing proper ways to maintain tags with the Certified Food Manager/General Manager.
- 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: cream was 62°F on counter top for approximately 2 hours.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Corrected by discussing time as a public health control with the Certified Food Manager (CFM) and discarding the cream. CFM would like to discuss with the chef the option of using time as a public health control rather than using cold holding for cream. If time as a public health control is to be used the following requirements need to be considered:
-written procedures shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority upon request
-the food shall have an initial temperature of 41°F or less when removed from cold holding temperature control
-the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control
-the food shall be cooked and served or discarded within 4 hours from the point in time when the food is removed from temperature control
-the food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handsink adjacent to the food prep sink and in the dish room are blocked with trash cans, 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. Corrected by relocating trashcans and making the handsinks accessible.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing sink adjacent to the food prep sink is being used as a dump station (observed food employee dump a water in sink).
Correction: A hand washing sink may not be used for purposes other than hand washing. Corrected by discussing proper use of designated hand sink and where to properly dump waste water.
|
01/02/2014 | Risk Factor | |
- 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: no employee health policies. Gave manager new forms 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)
- 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: stacking foods on top of other foods in several flip top units.
Correction: Foods shall remain covered at all times.
- Unpackaged Food Not in Contact with Undrained Ice (corrected on site)
Observation: The following unpackaged food was found stored in direct contact with undrained ice. Products in ice at bar customer ice.
Correction: Unpackaged food may not be stored in direct contact with undrained ice.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were measured at improper temperatures: uncooked bacon @ 60F. (discarded) Several food items just prepared moved to another unit
Correction: stuffed clams and pasta.
- Consumer Advisory, Reminder Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without a reminder statement: tiramisu without reminder statement at bottom of desert menu.
Correction: The Consumer Advisory shall include a reminder statement that includes asterisking (*) the animal-derived foods requiring disclosure to a footnote that states one of the following: 1) "Regarding the safety of these items, written information is available upon request", or 2) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness", or 3) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions".
- 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. flip top pasta unit @ 55F. Salad prep @ 45F. All foods removed from both units.
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.
- Physical Facilities Good Repair
Observation: Dishmachine leaking at vacuum breaker. 2 door pulls on under counter refrigeration were missing.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
|
10/03/2013 | Routine | |
This visit was made to conduct a routine inspection. Please note the following items:
- When cooling foods appropriate methods must be used in order to facilitate cooling such as: separating foods into smaller or thinner portions, placing foods in shallow pans, using an ice bath while stirring, placing uncovered or loosely covered containers in walk in and other effective methods.
- Foods prepared from ambient temperature must be cooled to below 41F within 4 hours
- 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 (dishwasher employee observed touching clean dishware after handling soiled dishware
Correction: rinsed hands with sprayer located at dish machine)
- Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates of Harvest
Observation: The tags for the molluscan shellfish are not being retained for 90 days. Inadequate record keeping system
Correction: tags not being kept in chronological order
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: scoop handle stored in ice (ice bin in kitchen downstairs), ice scoops stored on soil surface (ice machine upstairs)
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.
- Wiping Cloths / Use Limitation /Dry
Observation: Wiping cloths improperly used for the following activity: cloth towels are being used to wipe knives in prep are and are being placed on top of cutting boards.
Correction: Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor (meats stored on freezer floor (2nd floor waslk in freezer).
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.
- Critical: Cooling PHF(TCS) Prepared from Ingredients at Room Temperature (corrected on site)
Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours: cut tomato, cut greens
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41°F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods and canned tuna).
- 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: Foods being placed in deep tightly covered plastic bins to cool (i.e ceviche, soups, cream sauce, pasta).
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.
- Warewashing Machines Equipped with Detergent & Sanitizer Level Indicator (Visual or Audible)
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level (downstairs dishwasher).
Correction: A warewashing machine that is installed after adoption of this Code by the Regulatory Authority shall be equipped to automatically dispense detergents and sanitizers and incorporate a visual means to verify that detergents and sanitizers are delivered. A visual or audible alarm to signal if the detergents and sanitizers are not delivered to the respective washing and sanitizing cycles is required.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: shelving in walk in refrigerators and reah in refrigerators observed to be soiled.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
- Critical: Food-Contact Surfaces Cleaned Any Time after Contamination (corrected on site)
Observation: Equipment food-contact surfaces/utensils were not observed cleaned before any possible contamination ( food trays stored on floor after being cleaned and sanitized in dishmachine).
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred.
- Critical: Food-Contact Surface in Contact with PHF(TCS) Cleaned Every 4 Hours (corrected on site)
Observation: The cleaning schedule for espresso machine steam milk nozzle (upstairs) is not approved based on the consideration of characteristics of the equipment and its use, the type of food involved, the amount of food residue accumulation, or the temperature at which food is maintained during the operation (nozzle observed to be soiled with accumulated milk residue) .
Correction: If used with potentially hazardous foods (time/temperature control for safety food), equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required (ice machine upstairs soiled on lid and inside surfaces)
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Handwashing Sink / Accessible at All Times (repeated violation)
Observation: The handwashing facility located at the dishwashing 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.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at each handwashing sink (hand sink in smoking area)
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees (missing at all handsinks)
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
|
06/24/2013 | Routine | |
This visit was made to conduct a risk assessment. Please note the following items:
1) Do not store raw foods above ready-to-eat foods. ***
2) Hand sinks must be accessible at all times. Do not block hand sinks.
3) Store raw foods based on cook temperatures. (fish/beef/chicken)
***Notice of Violation ($50) issued for repeat violation of 3-302.11(A)(1), storing raw food above ready-to-eat food.***
- 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: veal stored over ready-to-eat deli meats (turkey) in salad/sandwich prep area.
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) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken stored over raw fish on the cook line.
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).
- 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: uncovered foods in the 2-door true cooler.
Correction: Foods shall remain covered at all times.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located beside the cook line is blocked, preventing access by employees for easy handwashing. (blocked by large trash can).
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
- 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. (missing at hand sink by the deli slicer).
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. (provided hand wash sign).
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03/19/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Landini Brothers, 115 King St, Alexandria, VA 22314 »