Restaurant Inspections: McDonald’s, Cafe Pizzaiolo

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.

Cafe Pizzaiolo, 4906 Brenman Park Drive, Dec. 11:

• Corrected During Inspection, Priority Item: There was no Certified Food Manager (CFM) present at the beginning of the inspection.
• Corrected During Inspection, Priority Item: 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. Employee failed to wash his hands after touching his hair when putting on his hair restraint. Corrected after instruction.
• Corrected During Inspection, Priority Item: Observed food employees using improper handwashing procedures. Employee failed to wash his hands for 20 seconds. Employee effectively washed his hands after instruction from the person in charge.
• Core Item Repeat: Unwrapped or uncovered food in the following location where the food is subject to contamination:chips and bread (salad prep area), several foos and sauces (walk-in refrigerator), and rice (dry storage area).
• Corrected During Inspection, Priority Item Repeat: Raw animal food stored over ready-to-eat food in the refrigeration unit. Raw hamburgers were improperly stored above cooked chicken wings in the reach-in refrigerator at the cook line. The chicken wings were relocated during the inspection.
• Corrected During Inspection, Priority Item: The following food item(s) was not reheated for hot holding to a sufficient temperature and/or time: meatballs, soup, and sausages. Food items were reheated during the inspection.
• Corrected During Inspection, Priority Item Repeat: The following food item(s) were measured at improper temperatures: egg wash (cooking area), sliced tomatoes, cheese (ice bath at cook line prep cooler), and sliced sausage, ground sausage (pizza prep cooler). Food items were relocated to a colder refrigeration unit.
• Core Item: There was no temperature measuring device located in the following cold holding equipment: pizza prep cooler and the salad prep cooler.
• Corrected During Inspection, Core Item Repeat: Food stored on the floor and/or food stored less than 6 inches off the floor in the walk-in refrigerator and in the dry storage area. Foods were elevated off the floor during the inspection.
• Corrected During Inspection, Core Item: Employees observed working in the food service area without proper hair restraints.

Cameron Run Deli, 3601 Eisenhower Ave., Dec. 11:

• Corrected During Inspection, Priority Item: Chlorine sanitizing solution used was not at an acceptable concentration.
• 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: Sliced Deli Meats, Meat balls.

Chef Chen's Restaurant, 660 S. Pickett St., Dec. 11:

• Core Item Repeat: Unwrapped or uncovered food in the following location where the food is subject to contamination: walk-in refrigerator.
• Priority Foundation Item Repeat: The following equipment/utensils were observed soiled to sight and touch: bulk food containers, reach-in refrigeration units, the steam table, the plates, the utensils and the prep tables. Clean all food contact surfaces immediately.
• Corrected During Inspection, Priority Item Repeat: The following food item(s) were measured at improper temperatures: egg drop soup, sweet & sour soup, beef & broccoli, general tso's chicken, shrimp & vegetables, and dumplings. Egg drop soup, sweet & sour soup were discarded during the inspection. Other foods were reheated to at least 165°F or above.
• Core Item: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. Observed evidence of mice in the dry storage area.
• Core Item: The steam table is damaged and the heat lamp is not working properly. Repair the steam table in 5 days.
• Core Item: Observed that mops are improperly stored between use.
• Core Item: Observed that the floor in the dry storage and prep area are in need of cleaning.

Edgardo's Trattoria, 281 S. Van Dorn St., Dec. 12:

• Corrected During Inspection, Priority Item Repeat: Observed food employees using improper handwashing procedures. Employee failed to wash his hands for 20 seconds. Corrected with proper hand washing training.
• Corrected During Inspection, Priority Foundation Item Repeat: A food employee was observed cleaning their hands in a food preparation sink. Corrected with instruction.
• Corrected During Inspection, Priority Item Repeat: The following food item(s) were measured at improper temperatures: potato wedges, diced BBQ chicken, and cold cuts. Foods were discarded during the inspection.
• 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. Cleaner was improperly stored on top of the ice machine and hand soap was improperly stored above the pasta in the dry storage area. The cleaners were relocated.
• Corrected During Inspection, Priority Item: The rodent bait stations are not covered and tamper-resistant. The open bait station was discarded.
• Corrected During Inspection, Core Item Repeat: The back door is blocked open and is not tight-fitting. This may allow the entry of insects or rodents. The door was closed during the inspection.
• Core Item: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. Observed evidence of mice near the hot water heater in the dry storage area. PROVIDE PROFESSIONAL PEST CONTROL IN 5 DAYS.
• Corrected During Inspection, Core Item Repeat: Food stored on the floor and/or food stored less than 6 inches off the floor.
• Core Item Repeat: Dispensing and/or in-use utensils improperly stored between use as follows: ice cream was improperly stored in standing water.
• Core Item: Observed that the floor in the prep area is in need of cleaning.
• Core Item: Light bulb(s) in the dish washing area are not covered by a protective shielding.

Good Taste Carryout, 277 S. Van Dorn St., Dec. 12:

• Corrected During Inspection, Core Item: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
• Corrected During Inspection, Priority Foundation Item: The handwashing station in the dishwashing area is being used for purposes other than washing hands. Bottled water and utensils were placed in the rear hand sink.
• Corrected During Inspection, Priority Item: Raw animal food stored over ready-to-eat food in the refrigeration unit. Raw chicken was improperly stored above shrimp, shrimp was improperly stored under pork, and eggs were improperly stored above sauces. The raw chicken, shrimp and eggs were relocated during the inspection.
• Corrected During Inspection, Priority Item: The following food item(s) were measured at improper temperatures: beef and eggs. The foods were discarded during the inspection.
• Corrected During Inspection, Core Item: Observed improper methods used to thaw food. Frozen breaded shrimp were improperly defrosting at room temperature. The shrimp were relocated to the walk-in refrigerator.
• Corrected During Inspection, Core Item: Food stored on the floor and/or food stored less than 6 inches off the floor. Cooked chicken was placed on the floor, several food were improperly stored on the walk-in freezer floor., and produce was stored on the walk-in refrigerator floor. The chicken was discarded and the other foods were elevated off the floor.
• Corrected During Inspection, Core Item: Food stored in a wet or soiled location as follows: a sheet tray of raw chicken was placed on the top of a trash can and used as a prep table. The chicken was relocated during the inspection.
• Core Item: Wet wiping cloths far not stored in sanitizer after use.
• Core Item: Dispensing and/or in-use utensils improperly stored between use as follows: rice scoop was stored in standing water.
• Core Item: Observed that the floor in the kitchen is in need of cleaning.
• Core Item: Observed that mops are improperly stored between use.

McDonald's Restaurant, 505 S. Van Dorn St., Dec. 11:

• Corrected During Inspection, Priority Foundation Item: The handwashing station next to the ice machine is being used to clean equipment and utensils. The bowl was removed from the hand sink.
• Corrected During Inspection, Priority Foundation Item Repeat: Observed that paper towels were not provided at the rear or the front handwashing sink. Paper towels were provided during the inspection.
• Corrected During Inspection, Core Item: Unwrapped or uncovered food in the following location where the food is subject to contamination: cookies in the walk-in freezer, ice in the ice machine, and cooked bacon in the prep area were uncovered. The bacon, the ice were covered during the inspection.
• Core Item Repeat: Food stored on the floor and/or food stored less than 6 inches off the floor. Food was improperly on the walk-in freezer floor.
• Core Item: Wet wiping cloths were improperly stored on top of sauce packets and on prep tables.
• Core Item: Single service container were found stored on the floor.
• Corrected During Inspection, Core Item Repeat: Single service container were observed stored with the food-contact surface facing upward.