Meda Market & Restaurant, 512 S. Van Dorn St B, Alexandria, VA 22304 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: Meda Market & Restaurant
Address: 512 S. Van Dorn St B, Alexandria, VA 22304
Type: Fast Food Restaurant
Total inspections: 2
Last inspection: 03/28/2016

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Inspection findings	Inspection date	Type
This visit was made to conduct a routine food safety evaluation. The Person in Charge was very helpful during the visit. The following issues require attention: 1. Time/temperature control for safety foods (TCS) shall be properly cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F 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 41 °F e. using containers that facilitate heat transfer Document on cooling procedure was provided. Please review with all staff 2. Please provide a consumer reminder and disclosure on the menu for all items that can be served raw or undercooked The following require long term correction: 1. Provide a gap between the floor drain and outlet from the 3 compartment sink and handsink 2. Provide 50 foot candles of light under the hood at the stoves 3. Date all foods that are prepared on site and kept for longer than 24 hours Note: Before installing the dishwashing machine, please provide the model and serial number to our office so that we can ensure that the hot water heater is sufficient. Repeat Observations are Subject to Civil Penalty 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 worker was not able to identify the big 6 foodborne illnesses and their symptoms. 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, Salmonella, E. coli, or Shigella) 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: two containers of lentils were at 44°F in the walk in refrigerator in deep containers and had been prepared yesterday. 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. Foods were discarded by Person in Charge. Cooling Procedure documents were provided to Person in Charge and reviewed with him. Please review this procedure with all staff and ensure they understand the proper cooling methods. 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. Observed shiro and lentils cooling in a deep covered containers. 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. Instructed Person in Charge on proper cooling methods. He placed food in smaller containers on ice and left uncovered. 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: numerous prepared foods in the walk in refrigerator including lentils, cooked vegetables, shiro and collards. 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 "March 1" they shall be date marked with a "use by" date not exceeding "March 8". 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: kitfo and dulet 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. 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: Kitfo, and dulet. 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". Food Temperature Measuring Device Required & Readily Accessible Observation:* The certified food manager could not provide a food temperature measuring device. Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. Please obtain a small diameter probe food thermometer Critical: Air Gap Design Standard, Not Less than 1' Observation: Observed that there is not an air gap between the outlets of the three compartment sink and handsink and the top of the floor drain. Correction: An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch. Lighting Intensity/ Food Prep Area / 50 foot candles Observation: Observed that inadequate lighting was provided in the food preparation areas. Observed inadequate lighting under the hood by the stoves. Observed about 35 foot candles of light. Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas. Physical Facilities Good Repair Observation: Observed that there is a small leak from the ceiling in the kitchen when it was raining. Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.	03/28/2016	Routine
This visit was made to conduct a pre-opening inspection. Please correct the following items within 30 days. 1) Reseal mop sink and 3-compartment sink to the wall 2) Replace acoustic ceiling tiles in the back storage area with cleanable ceiling tiles 3) Seal/paint wood shelves in the dry storage area. 4) Replace burnt out light in dry storage area 5) Provide 50 foot candles of light under the hood system (28-34fc during inspection). Installing higher watt bulbs and cleaning the bulb covers may provide needed light 6) Cut hand sink and 3-compartment drain pipes to provide a physical air-gap from the floor sink Note- You may want to have your grease trap serviced and cleaned out, this will help to prevent any spillage and any problems from the odors it causes. Recommend issuance of Alexandria Health Department Permit. This report will serve as your permit until your official permit is received in the mail. Any changes to your operation (adding food items, varying from your current scope, adding new equipment) require pre-approval from the health department. Ok for C/O. No violation noted during this evaluation.	12/30/2015	Pre-Opening

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