Zikrayet Restaurant
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Alexandria Health Department
Zikrayet Restaurant - Inspection Report
Inspection Information:
| Facility Type: | Full Service Restaurant |
| Inspection type: | Routine |
| Inspection date: | February 25, 2009 |
| Number of critical violations: | 4 |
| Number of non-critical violations: | 3 |
Violations:
A summary of the violations found during the inspection are listed below.
| Code | Observation / Corrective Action |
| 11-2-24A | Critical There is no certified food manager on duty. It is unlawful to operate a food service establishment unless it is under the immediate control of a valid Northern Virginia Certified Food Manager. A ticket was written for this violation.  |
| 3-304.14A | Wiping cloths improperly used and not stored in sanitizer between different uses. Ensure cloths used for wiping food spills are not used for any other purpose. |
| 3-501.16A2 | Critical Repeat Some sliced tomatoes cold holding in open top unit at 46, personal omlet stored at room temp at 86 degrees, hamomi cheese at 46, Items wer quickly recooled., th eomlet was voluntarily discarded. |
| 4-402.11A | Repeat The 3 coke coolers behind the bar were still full of old residual and rotting foods and swill in their evaporator and compressor sections due to open tops that had not been properly protected. This observation has been made several times without correction. Move and clean these units. |
| 4-601.11A | Critical Clean utensils wer stored in storage units weith uncleanable items such as personal medicines, string and wood. Keep cleaned utensils stored clean. |
| 5-103.11B3 | Critical The hand sink behind the bar had only 91 degree water for hand washing, although other food sinks in the kitchen had hotter water Check plumbing and assure atleast 100 degree water for hand washing. |
| 6-501.110A | Repeat There were several coats and personal items stored on such food items as open spice containers and on a food rack behind the bar. Provide coat racks or lockers to employees so that personal goods do not contaminate food supplies and utensils. |
Comments:
The above observations were discussed with the chef. The need for a current Certified food Manager to be on staff at all open times for the facility was discussed at length. The bar refrigeration was discussed witht the bar manager. The unprotecteds top refrigeration units were discussed at length for the 3rd time.