Restaurant Inspections: Fuddruckers, Tempo Restaurant

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.

Azewa Market & Carryout, 512-B S. Van Dorn St., Dec. 14:

• Corrected During Inspection, Priority Item: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. cleaners are improperly stored above mango juice in the dry storage area, and paint and bleach are improperly stored on top of the warmer unit. Chemicals were relocated during the inspection.
• Corrected During Inspection, Core Item Repeat: Food stored on the floor and/or food stored less than 6 inches off the floor. Carrots and coffee were improperly stored on the floor. Foods were elevated during the inspection.
• Core Item Repeat: The faucets at the rear hand sink are in poor repair. Repair the hand sinks immediately.
• Core Item: 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 jacket and apron were relocated during the inspection.

Crave Frozen Yogurt, 3610-F King St., Dec. 18:

• 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: no signed employee health policy forms.
• Corrected During Inspection, Priority Item: The following food item(s) were measured at improper temperatures: sliced pineapple and melons @ 50F. (discarded)
• Core Item: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. refrig. unit holding toppings frozen over and not working properly.

• Corrected During Inspection, Priority Item: Observed food employees using improper handwashing procedures. Employee failed to use adequate soap during hand washing.
• Corrected During Inspection, Priority Item: The following food item(s) were measured at improper temperatures: sliced tomatoes, and sliced cheese. The foods were discarded.

• Priority Foundation Item: 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.
• Corrected During Inspection, Priority Foundation Item: Observed that hand soap was not provided at each handwashing sink.
• Corrected During Inspection, Priority Foundation Item: Observed that paper towels were not provided at each handwashing sink.
• Corrected During Inspection, Core Item: The following food item(s) were found subject to contamination after receipt and during storage due to the condition as described: butter uncovered above prep area. (discarded)

• Priority Item: Observed food employees using improper handwashing procedures. Employee failed to wash her hands 20 seconds.
• Priority Item Repeat: Raw animal food stored over ready-to-eat food in the refrigeration unit. Chicken was improperly stored above produce in the walk-in refrigerator.
• Corrected During Inspection, Core Item Repeat: Observed improper methods used to thaw food. Ground pork, chicken, and shrimp were improperly defrosting at room temperature. The ground pork and chicken were relocated to the walk-in refrigerator and the shrimp were defrosted under cold running water at the 3 compartment sink.
• Corrected During Inspection, Core Item Repeat: Food stored on the floor and/or food stored less than 6 inches off the floor. Shrimp were improperly stored on soda crates in the walk-in freezer, and onions were stored on the floor.
• Core Item Repeat: Observed that the floor in the dry storage area is in need of cleaning.

• Corrected During Inspection, Core Item Repeat: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Drinking cup was discarded during the inspection.
• Priority Foundation Item: Observed that paper towels were not provided at the front handwashing sink.
• Corrected During Inspection, Priority Item Repeat: Raw animal food stored over ready-to-eat food in the refrigeration unit. Raw steak and chicken are improperly stored above bread in the walk-in refrigerator. Violation corrected during the inspection.
• Corrected During Inspection, Priority Item Repeat: The following food item(s) was not reheated for hot holding to a sufficient temperature and/or time: meatballs. The meatballs were reheated during the inspection to 165°F.
• Corrected During Inspection, Core Item Repeat: Food stored on the floor and/or food stored less than 6 inches off the floor. Cheese is improperly stored on the walk-in refrigerator floor. The cheese was relocated during the inspection.
• Corrected During Inspection, Core Item Repeat: Pizza boxes were found stored on the floor. Boxes were relocated during the inspection.
• Core Item: Observed that the area designated for employees to stored their food is not located to protect food items from contamination in the walk-in refrigerator. Employee's food were relocated during the inspection.
• Core Item Observed that inadequate lighting was provided in the food preparation areas.

• Corrected During Inspection, Priority Foundation Item: The handwashing facility located at the bar is blocked, preventing access by employees for easy handwashing. Fruit was improperly placed at the bar hand sink.
• Priority Foundation Item: Tags missing from the molluscan shellfish containers.
• Priority Foundation Item: The date on which the last shellstock from the container is sold or served was not recorded on the tag or label.
• Priority Foundation Item: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without a reminder statement: cured salmon, Caesar Salad, and steak.
• Corrected During Inspection, Core Item: Observed improper methods used to thaw food. Bones/ meat for stocked were improperly stored on the prep table. Items were placed in the walk-in refrigerator during the inspection.