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Restaurant Inspections: Chicken Out Rotisserie, Good Taste Carryout

Patch brings you the most recent restaurants inspections in West End Alexandria.

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.

Chicken Out Rotisserie, 3644 King St., Oct. 16:

  • Corrected During Inspection, Priority Foundation Item: The following equipment/utensils were observed soiled to sight and touch: deli slicer and can opener.
  • Corrected During Inspection, Priority Item: Cutting boards used in the service area which are used to cut potentially hazardous food are not being washed, rinsed and sanitized every four hours.
  • Corrected During Inspection, Priority Item: Quaternary ammonium compound sanitizing solution used was dispensing at 0ppm.
  • Corrected During Inspection, Priority Item: Cooked chicken placed into the walk-in cooler the previous evening was observed at 51-46ºF.
  • Corrected During Inspection, Priority Item: The following food item(s) were measured at improper temperatures: Pulled chicken was observed at 119ºF and cooked mushrooms mix was observed at 115ºF in the bain marie.
  • Corrected During Inspection, Priority Item: Cooked chicken in a plastic bag was observed stored on the line at 48°F.
  • Corrected During Inspection, Priority Foundation Item: Buckets labelled as soap solution were observed to contain sanitizer.
  • Priority Foundation Item: Chicken was observed to have been layered and wrapped prior to placing in the walk-in to cool.
  • Corrected During Inspection, Core Item: Utensils were observed being stored in standing water in the counter area.
  • Core Item: Metal pans were found stacked while wet after cleaning and chemical sanitization.
  • Priority Foundation Item: There is no test kit located in the facility for monitoring the concentration of the bleach chemical sanitizing solutions.

Good Taste Carryout, 277 S. Van Dorn St, Oct. 17:

  • Corrected During Inspection, Priority Foundation Item: Observed that hand soap was not provided at each handwashing sink.
  • Corrected During Inspection, Priority Item Repeat: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows:eggs over sauce, raw chicken over onions etc.
  • Corrected During Inspection, Priority Item: The food-contact surfaces of the following equipment were not observed sanitized:pans, utensils etc.
  • Corrected During Inspection, Priority Item: Observed that the following potentially hazardous foods were not cooled from 135°F to 70°F within a 2 hours: chicken 68-72.
  • 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: items in WIC.
  • Corrected During Inspection, Core Item: Food containers for cooling food are arranged so as not to allow for maximum heat transfer (food covered with saran wrap).
  • Core Item: Unlabeled food containers with the following food items that are not easily identified by appearance: flour etc.
  • Core Item: Observed a heavy mice infestation throughout facility and a light roach infestation.
  • Core Item Repeat: An exterior door is not self-closing and tight-fitting. This may allow the entry of insects or rodents (rear door).
  • Core Item Repeat: Food stored on the floor and/or food stored less than 6 inches off the floor (sauce, food bins etc)
  • Core Item: Food stored in a location where it is subject to splash, dust or other contamination as follows: hand sink next to storage area.
  • Corrected During Inspection, Core Item Repeat: Improper use of wet wiping cloths for the following activity: tables.
  • Core Item: Manufacturer bags (i.e thank you plastic bags) were observed reused for the storage of food in WIF.
  • Core Item: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth:observed rusty tables and racks throughout.
  • Core Item: The cutting board(s) along the prep tables and individual boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • Core Item: The door gaskets of the following unit(s) are (missing, damaged): walk in cooler and freezer.
  • Core Item: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: ALL racks, tables, refrigeration, equipment, movable carts, walls, hand sinks etc.
  • Core Item Repeat: Plumbing connections under the three compartment sink is leaking.
  • Core Item: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
  • Core Item Repeat: Observed that the entire facility is in need of cleaning (floors, walls, ceilings, vents, equipment, racks, everything).
  • Core Item: Observed that the floor to wall molding is not maintained in good repair. 2) Observed holes around pipes.
  • Core Item: Observed blown light bulbs in the food preparation areas.
  • Core Item: Intake and exhaust air ducts are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials.
  • Core Item: Observed blown bulbs in dishwashing area.

Jolley's Restaurant & Lounge, 654 S. Pickett St., Oct. 17:

  • Priority Foundation Item: Observed that paper towels were not provided at each handwashing sink.
  • Priority Item Repeat: Raw animal food stored over ready-to-eat food in the refrigeration unit. Hamburgers are improperly stored above the leftovers. Hamburgers were relocated during the inspection.
  • Priority Item Repeat: The following food item(s) were measured at improper temperatures: beef (walk-in refrigerator), and milk (walk-in refrigerator).
  • 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.
  • Core Item Repeat: Food stored on the floor and/or food stored less than 6 inches off the floor. Onions and beef are improperly stored on bread racks in the walk-in refrigerator. Provide shelves with 6 inch legs in 10 days.
  • Core Item: Clean food containers were found stored on a dish rack. Store all clean equipment on a shelf that is 6 inches off the floor.
  • Core Item: The following mechanical freezer unit is not currently operating as required to cold hold food at a temperature of 0°F or less.
  • Core Item: The drain hose in the following unit(s) is damaged: the upright reach-in refrigerator and is leaking water.
  • Core Item Repeat: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
  • Core Item Repeat: Ash trays and/or smoking paraphernalia present in non-smoking area.

Los Toltecos, 4111 Duke St., Oct. 16:

  • Follow-up inspection; no violations found.

McDonald's #5919, 3646 King St., Oct. 16:

  • Follow-up inspection; no violations found.

Pho Vietflare Restaurant, 514-B S. Van Dorn St., Oct 12:

  • Corrected During Inspection, Priority Item Repeat: The following food item(s) were measured at improper temperatures: chicken (make table refrigerator). The chicken was placed in an ice bath during the inspection.
  • Corrected During Inspection, Priority Foundation Item: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: chicken breast was covered while cooling. The chicken breast was uncovered and put in an ice bath while in the make table refrigerator.
  • Corrected During Inspection, Core Item: Observed improper methods used to thaw food. The shrimp were improperly defrosting in standing water. The shrimp were placed under cold running water during the inspection.
  • Core Item Repeat: Food stored on the floor and/or food stored less than 6 inches off the floor. Salt was improperly stored on the floor in the dry storage area.
  • Core Item Repeat: Clean pots were not found stored in a position that allows for air-drying. Several pots were washed and inverted during the inspection.
  • Core Item: Observed that the ceiling tiles is not maintained in good repair.

Plaza Gourmet, 1940 Duke St., Oct. 15:

  • Follow-up inspection; no violations found.

Rocklands Barbeque and Grilling Company, 25 S. Quaker Lane, Oct. 17:

  • Corrected During Inspection, Priority Item: Quaternary ammonium compound sanitizing solution used at the 3 compartment sink tested at 0ppm. The manufacturer's requirement for this chemical is 150-400 ppm.
  • Corrected During Inspection, Priority Item: The following food item(s) were measured at improper temperatures: Raw beef was observed at 44°F in the walk-in cooler.

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