Restaurant Inspections: Akasaka Restaurant, Maggio's

Alexandria Health Department officials inspected numerous restaurants in West End Alexandria in recent weeks. We all want to know how our favorite restaurants stack up on cleanliness and sanitation.

Full reports can be accessed on the health department's website.

Akasaka Restaurant, 514-C S. Van Dorn St., Nov. 13:

• Corrected During Inspection, Core Item Repeat: A food employee was observed drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection. Employee was instruct to have a cup with a lid and a straw.
• Corrected During Inspection, Priority Item Repeat: The following food item(s) were measured at improper temperatures: tuna. The tuna was discarded during the inspection.
• Priority Foundation Item: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): sushi rice. Correct violation immediately.
• Corrected During Inspection, Priority Item Repeat: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. W-D improperly stored with food on the storage rack. The W-D 40 was discarded during the inspection.
• Core Item Repeat: Food stored on the floor and/or food stored less than 6 inches off the floor. Ginger is improperly stored on the floor.
• Corrected During Inspection, Core Item: Wiping cloths improperly used for the following activity: to cover produce. Cloth towels can not be used to cover produce.
• Core Item Repeat: Improper storage of wet wiping cloths on prep tables. Wiping cloths must be stored in sanitizer after each use.
• Corrected During Inspection, Core Item: Manufacturer containers were observed reused for the storage of onions. Chicken box was improperly reused to store onions. Food must be stored in smooth easy to clean food containers.
• Core Item: Observed that the floor and wall in the prep area are in need of cleaning.

El Paraiso II Restaurant, 516 A&B S. Van Dorn St., Nov. 8:

• Priority Item: There is no Certified Food Manager (CFM) present in the establishment.
• Priority Foundation Item Repeat: Observed that hand soap was not provided at employee's restroom handwashing sink.
• Priority Foundation Item Repeat: Observed that paper towels were not provided at employee's restroom handwashing sink.
• Corrected During Inspection, Priority Item Repeat: Raw animal food stored over ready-to-eat food in the walk-in refrigeration unit. Chicken was improperly stored above beef and whole shell eggs were improperly stored above onions & wine. The chicken and whole shell eggs were relocated during the inspection.
• Corrected During Inspection, Core Item Repeat: Unwrapped or uncovered food in the following location where the food is subject to contamination: nacho/ tortilla chip, whole chickens (freezer chest), shrimp (under the counter reach-in) and beef, chicken, calamari & fish were uncovered (Superior refrigerator). Food were covered during the inspection.
• Priority Foundation Item Repeat: The following equipment/utensils were observed soiled to sight and touch: the ice machine.
• Corrected During Inspection, Priority Item: The following food item(s) were measured at improper temperatures: seafood soup. The soup was discarded during the inspection.
• Priority Foundation Item Repeat: 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: soup and tamales.
• Priority Foundation Item: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: item numbered 27 & 28 (salmon dishes) and items 34, 35, 36, 37, 38 (steak dishes). Correct the menus in 10 days. Foods on the menu which have an (*) but food are not made from raw animal product the asterisk can but removed.
• Corrected During Inspection, Priority Item Repeat: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Roach killer is improperly stored with food on the storage shelf. Roach killer was discarded during the inspection
• Core Item Repeat: An exterior back door is not tight-fitting at the bottom of the door. This may allow the entry of insects or rodents. Replace the bottom of the door sweep.
• Core Item Repeat: Food stored on the floor and/or food stored less than 6 inches off the floor. Nacho/ tortilla chips and pinto beans (walk-in refrigerator) were improperly stored on the floor.
• Core Item: Dispensing and/or in-use utensils improperly stored between use as follows: soiled utensil are improperly stored in standing water on the grill at 119°F.
• Core Item: Manufacturer containers were observed reused for the storage of margarita mix. One gallon milk jugs are improperly reused to store margarita mix. Do not reused milk containers.
• Core Item: The employee's toilet room door is not provided with a self-closing door.
• Core Item: Maintenance tools are not being stored in an orderly manner. Maintenance tool is improperly stored on top of a bulk container of beans.
• Corrected During Inspection, Core Item: Observed that the employee's bottled water is not located to protect food, equipment, linens, and/or single-service items from contamination. Employee's bottled water on the storage shelf with food was discarded during the inspection.
• Core Item Repeat: All light bulb(s) in the kitchen are not covered by a protective shielding.
• Core Item Repeat: Observed employee clothing and other possessions stored in areas that may contaminate food, food-contact surfaces of equipment, single-service items, or single-use items. Employee's purse, apron and jacket are improperly stored on the storage rack with food. Personal items were relocated during the inspection.

El Tipico Restaurant, 664 S. Pickett St., Nov. 9:

• Corrected During Inspection, Core Item Repeat: Unwrapped or uncovered food in the following location where the food is subject to contamination: reach-in refrigerator. Foods were covered during the inspection.
• Priority Foundation Item Repeat: 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: rice, soup.

Five O'Clock Bakery, LLC, 4415 Wheeler Ave., Nov. 13:

• Corrected During Inspection, Priority Item: Bleach sanitizing spray being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010.(concentration > 200 ppm)

Fratelli Restaurant, 410 S. Van Dorn St., Nov. 13:

• Core Item: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Employee's open drinking container is improperly placed in the salad prep area.
• Priority Item: Observed food employees using improper handwashing procedures. The employee failed to wash her hands for 20 seconds. Corrected after instruction during the inspection.
• Core Item: Employees observed working in the food service area without proper hair restraints.

Golden Lily Foods, 820 S. Pickett St., Nov. 9:

• Risk Factor Assessment: No violations were found during the inspection.

Maggio's, 3250 Duke St., Nov. 13:

• Priority Foundation Item: The food establishment did not submit plans to the Health Department for new construction, renovations, and/or new equipment. (Basement area being used to store food, being finished for party room)
• Corrected During Inspection, Priority Item: 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 did not know all the Big 5 illnesses or reportable symptoms.
• Corrected During Inspection, Priority Item: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: pizza.
• Corrected During Inspection, Priority Item: Raw animal food stored over ready-to-eat food in the refrigeration unit. (steak over vegetables- sliding door cooler downstairs)
• Corrected During Inspection, Priority Item: The food-contact surfaces of the following equipment were not observed sanitized: bowl and 2 spoons.
• Corrected During Inspection, Priority Foundation Item: 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: lasagna, meat sauce, cooked pasta, lamb.
• Corrected During Inspection, Priority Item: Bleach sanitizing agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010.(concentration of sanitizer in 3 comp sink > 200 ppm)
• Core Item: The following food item(s) is offered for human consumption in a way that misleads or misinforms the consumer: burgers on kids menu are disclosed as undercooked.
• Core Item: Employees observed wearing jewelry on their arms and hands while preparing food.
• Core Item: Utensils were observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
• Core Item: The walls and ceiling of the basement storage area are not easily cleanable.
• Core Item: Light bulb(s) in the upstairs kitchen area at beverage service and basement food storage area are not covered by a protective shielding.
• Core Item: Observed that lockers and personal storage facilities are not located to protect food, equipment, linens, and/or single-service items from contamination.

Oriental Star Restaurant, 3221 Duke St., Nov. 9:

• Corrected During Inspection, Priority Item: Raw shell eggs were observed stored over ready to eat foods in the walk-in cooler.
• Corrected During Inspection, Priority Item Repeat: Raw chicken on the line was observed at 51°F.