Amoo's House of Kabob, 6271-A Old Dominion Drive, McLean, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Amoo's House of Kabob
Address: 6271-A Old Dominion Drive, McLean, Virginia
Total inspections: 25
Last inspection: Apr 2, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 3-301.11(B) - Critical (CORRECTED DURING INSPECTION) Food employee(s) was observed handling the following ready-to-eat foods using their bare hands:1) Observed foodservice employee handle RTE beef with their bare hands when placing a beef kabob on top of rice for an order.
  • 3-501.16(A)(2)(a) - Critical (CORRECTED DURING INSPECTION) The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:1) Baghali Rice (room temperature--64F)
April 02, 2009Critical Procedures20Details / Comments
No violation noted during this evaluation. July 28, 2008Follow-up00Details / Comments
  • 3-305.11(A)(1) - Food stored in a van located outside of establishment as follows: onions, lemon juice, single service items such as take out boxes.
  • 5-501.15(A) - Corrected During Inspection Repeat Observed refuse on ground outside of establishment.
July 18, 2008Follow-up02Details / Comments
  • 2-103.11(E) - Based on a discussion with the PIC/CFM, food employees are not inspecting the food upon receipt to verify proper temperature
  • 2-103.11(L) - Staff did not prepare sanitizing solution in sink on beginning of work shift to draw santiizing solution for towels maintained in solution.
  • 3-302.11(A)(2) - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows - chicken stored over beef product in cooler storage
  • 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6 inches off floor
  • 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device - yogurt sampled in Bev Air unit, Bar RI unit and Victory unit found at 45F and above
  • 3-501.17(A)(1) - Critical 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 41F: salads and yogurts mixed with herbs, cucumber and or sparkling water.
  • 4-301.11 - The cooler and Bev Air upright reach in unit were observed with ambient temperature of 45F and were not cold holding food at a temperature of 41F or less.
  • 4-302.12(A) - The facility could not provide a food temperature measuring device.
  • 4-501.11(B) - The cooler gasket is heavily damaged
  • 4-602.11(C) - Corrected During Inspection Critical Serving utensils left inside yogurt overnight and maintained for use following day
  • 4-903.11(C) - Take out containers in facility were observed stored unprotected
  • 43.1-1-5(f) - The following items are intended for household use only and are not approved for use in a commercial food establishment: microwave oven
  • 6-404.11 - Heavily dented can found cominged with other cans
  • 6-501.111(C) - Critical Effective methods are not being used to control small flies
  • 6-501.12(A) - Observed that the floor space is in need of a thorough cleaning.
  • 6-501.18 - Observed that handwashing sink was in need of cleaning
June 30, 2008Routine511Details / Comments
  • 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: See "Food Temperatures" section of report for foods measured ABOVE 41F while cold holding.
  • 3-501.17(A)(1) - Corrected During Inspection Critical 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 41F: Soups, Potato Salad, etc.
  • 3-603.11(A) - Critical Repeat A review of the menu with the foodservice operator indicates that the following food items may be served raw and/or undercooked: Filet Mignon, Lamb, Beef (Menu updates have sent to printing company...waiting to receive new menus).
  • 8-404.11(A) - The permit holder failed to discontinue operations and notify the Health Department that an imminent health hazard may exist because of an emergency.
March 11, 2008Follow-up--Details / Comments
  • 3-301.11(B) - Corrected During Inspection Critical Repeat Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: Observed food employee handling fresh onions with bare hands.
  • 3-302.11(A)(1) - Critical Repeat Observed raw chicken and raw beef stored over fresh vegetables and ready-to-eat foods in the 2-Dr Reach-In freezer.
  • 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: See "Food Temperatures" section of report for foods measured ABOVE 41F while cold holding.
  • 3-501.17(A)(1) - Critical 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 41F: Soups, Potato Salad, etc.
  • 3-603.11(A) - Critical A review of the menu with the foodservice operator indicates that the following food items may be served raw and/or undercooked: Filet Mignon, Lamb, Beef
  • 4-703.11(C) - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
February 25, 2008Critical Procedures60Details / Comments
  • 3-301.11(B) - Critical Repeat Food employee(s) was observed handling the following ready-to-eat foods using their bare hands:- Observed food employee slicing onions with bare hands.
  • 3-302.11(A)(2) - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows:- Raw Chicken stored over Raw Beef
  • 3-302.11A2 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.- Observed raw meat stored over ready-to-eat food in the 1-Dr Bev Air Reach-In
  • 3-304.12(A)-(F) - Dispensing and/or in-use utensils improperly stored between use as follows:- Scoop in ice bin found handle down.
  • 3-304.14(B)(1) - Repeat Improper use of wet wiping cloths for the following activity:- Wiping cloths used under cutting board to prevent slippage.
  • 3-304.15(A) - Repeat Soiled single-use gloves in use by a food employee.
  • 3-501.16(A)(2)(a) - Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:- See "Food Temperatures" section of report for foods measured ABOVE 41F while cold holding.
  • 4-202.16 - Repeat Milk crate(s) found used for the following purpose(s):- Used in Food Prep Sink
  • 4-301.11 - The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less.- Walk-In Refrigerator (46F)
  • 4-402.11(A) - Repeat The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning:3-Vat Sink
  • 4-501.11(B) - Repeat The door gasket of the following unit is damaged:- Walk-In Refrigerator
  • 4-501.12 - Repeat The cutting board(s) along the prep area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: - 2-Dr Kelvinator Reach-In Freezer
  • 4-903.11(D) - Observed single service items stored on the flooring of the establishment.
  • 43.1-1-5(f) - The following items are intended for household use only and are not approved for use in a commercial food establishment:- Power Juicer Jack LaLennes- Samsung Microwave
  • 5-205.15(B) - Plumbing connections under the food prep sink piping are leaking.
  • 6-501.11 - Repeat Observed that the following is not maintained in good repair:- Missing ceiling tile near walk-in refrigerator- Missing floor tile near walk-in refrigerator
  • 7-202.12(C) - Critical Observed a used can of Raid. Manager explained it was being used to treat pest outside the establishment.
August 10, 2007Routine513Details / Comments
  • 3-302.11(A)(1) - Critical Raw animal food stored over ready-to-eat food in the refrigeration unit (e.g. chicken stored over beef in the 2-Dr Bev Air Reach-In).
  • 3-302.12 - Repeat Unlabeled food containers with the following food items that are not easily identified by appearance:- Salt, etc.
  • 3-304.14(B)(1) - Improper use of wet wiping cloths for the following activity: Used under cutting boards to prevent slippage.
  • 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6" (e.g. salt, beans, etc).
  • 4-202.16 - Milk crate(s) found used for the following purpose(s): stored in food prep sink.
  • 4-402.11(A) - The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: - 3-Vat Sink
  • 4-501.11(B) - The door gaskets of the following unit is damaged:- Walk-In Refrigerator
  • 4-501.12 - The cutting board(s) along throughout the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 4-502.11B - Repeat The food temperature measuring device was found out of calibration in the range of use.
  • 4-601.11(A) - Critical Repeat The following equipment/utensils were observed soiled to sight and touch: - Meat Grinder
  • 4-601.11C - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:- Prep Tables (Top and Bottom)- Bottom Shelving of 2-Dr Kelvinator Freezer- Bottom Shelving of 2-Dr Bev Air Reach-In
  • 4-903.11D - Observed single service items (e.g. cups, food trays, etc) stored on the flooring the dry storage area.
  • 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment:- Power Juicer
  • 6-202.15(A)(1)-(3) - Openings to the exterior of the building are present at the door leading into the office/storage room.
  • 6-301.11 - Observed that hand soap was not provided at each handwashing sink (e.g. near office/storage room).
  • 6-501.11 - Repeat Observed that the floor tiling at the service line is not maintained in good repair.
  • 6-501.12(A) - Observed that the flooring and walls throughout the kitchen are in need of cleaning.
  • 6-501.16 - Corrected During Inspection Repeat Mop not hung up to air dry.
May 18, 2007Routine216Details / Comments
  • 2-102.11(C) - Critical The person in charge failed to explain how the PIC, food employees, and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees
  • 2-301.14(A)-(I) - Corrected During Inspection Critical 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.
  • 2-301.15 - Corrected During Inspection A food employee was observed cleaning their hands at the pre-wash station of the dishmachine.
  • 3-301.11(B) - Corrected During Inspection Critical Food employees are handling ready to eat foods using their bare hands.
  • 3-304.15(A) - -Single-use gloves worn during multi-tasked food preparation.-Soiled single-use gloves still in use.
  • 4-601.11(A) - Critical The following equipment/utensils were observed soiled to sight and touch: - Prep Tables - Baking Pans- Utensils
December 05, 2006Critical Procedures42Details / Comments
  • 2-401.11A - Critical Repeat A food handler was observed drinking from an uncovered beverage container while in the kitchen.
  • 3-202.15 - Critical Food from damaged packaging offered for sale or service. Observed a dented can stored in the Victory upright.
  • 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw beef stored over rice in the walk-in.
  • 3-302.11A4 - Critical Repeat Observed uncovered food in the walk-in.
  • 3-302.12 - Repeat Observed an unlabeled food container of salt.
  • 3-501.14A - Corrected During Inspection Critical Rice was noted not being adequately cooled to prevent the growth of harmful bacteria. Observed rice stored in the walk-in at 77F. It was stated that the rice was prepared the previous evening. Note: rice was discarded
  • 3-501.15A - The methods used for cooling were not adequate. Observed rice at 77F that had been prepared the previous evening. Rice was stored in a large pot, covered with a lid.
  • 3-501.16A - Corrected During Inspection Critical Repeat Observed rice hot holding at improper temperatures. Rice stored at room temperature and measured 90F. Note: rice was discarded
  • 4-101.111 - Repeat The nonfood contact surface of the cardboard boxes used for holding portioned sauces is not corrosion resistant, nonabsorbent, and/or smooth.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 4-501.11A - Repeat The following was observed in a state of disrepair and damaged: rusted shelf under the prep table in the kitchen
  • 4-501.11B - Repeat The door gasket of the walk-in is damaged.
  • 4-501.16A - The compartment(s) of the manual warewashing and prep sinks was observed being used for handwashing activity.
  • 4-502.11B - Corrected During Inspection The food temperature measuring device was found out of calibration in the range of use.
  • 4-601.11A - Corrected During Inspection Critical Repeat The following utensils were observed soiled to sight and touch: 1. scoop with accumulation of food debris and grease hanging with clean utensils2. skewers stored in the hole in the wall to the right of the cookline
  • 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1. outside of salt container2. bottom of the Kelvinator upright3. outside of Bev Air 2 door upright in kitchen
  • 4-603.14 - It was stated that the wash procedure was wash, rinse, and maybe sanitize all in the wash compartment.
  • 4-904.11B - Repeat Unwrapped knives, forks, and spoons were stored at the register area with the handles facing multiple directions.
  • 43.1-3-3A - Corrected During Inspection Critical Repeat There is no Certified Food Manager present at the beginning of the inspection.
  • 6-101.11A - The ceiling tiles located in the restrooms do not meet the standard of: 1. smooth, durable and easily cleanable.
  • 6-202.11A - Light bulbs in the front prep room above the 2 door upright freezer are not covered by a protective shielding.
  • 6-202.14 - Repeat Toilet room door is not provided with a working self-closer in the women's restroom.
  • 6-303.11B - Inadequate lighting was noted in the Victory upright. Missing the light bulb.
  • 6-303.11C - Inadequate lighting was noted in the kitchen. Observed a burned out light fixture.
  • 6-501.11 - The following is not maintained in good repair:1. holes in the wall to the right of the cookline2. floor tiles missing near Bev Air slide reach-in at registers
  • 6-501.12A - The following was observed noted in need of cleaning: shelf under prep table
  • 6-501.16 - Observed a mop not hung up to air dry.
June 14, 2006Routine819Details / Comments
  • 3-301.11B - Corrected During Inspection Critical Observed a plate being used as a scoop in cooked rice.
  • 3-301.11C - Corrected During Inspection Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed a single service sauce cup used as a scoop in sugar and salt.
  • 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw chicken kabobs stored over RTE items in the Bev Air 2 door upright and raw meat over oranges in the walk-in.
  • 3-302.11A4 - Corrected During Inspection Critical Repeat Observed uncovered food in the Bev Air 2 door upright and walk-in.
  • 3-302.12 - Corrected During Inspection Repeat Observed unlabeled food containers of salt.
  • 3-501.16A - Corrected During Inspection Critical Rice hot holding at improper temperatures, 76F at room temperature.
  • 4-501.11A - Repeat The following was observed in a state of disrepair and damaged:1. rusted walk-in door2. rusted shelving under food prep surfaces
  • 4-501.11B - Repeat The door gasket of the walk-in is damaged.
  • 4-903.11C - Corrected During Inspection Repeat Coffee filters were observed stored unprotected in the kitchen.
  • 6-201.11 - Repeat Observed absorbent ceiling tiles in both restrooms.
  • 6-202.14 - Repeat Toilet room door is not provided with a working self-closing door.
  • 6-501.14A - Repeat The walk-in vent is not being cleaned. Observed the vent covered in dust.
December 19, 2005Follow-up48Details / Comments
  • 3-301.11B - Corrected During Inspection Critical Observed a plate being used as a scoop in cooked rice.
  • 3-301.11C - Corrected During Inspection Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed a single service sauce cup used as a scoop in sugar and salt.
  • 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw chicken kabobs stored over RTE items in the Bev Air 2 door upright and raw meat over oranges in the walk-in.
  • 3-302.11A4 - Corrected During Inspection Critical Repeat Observed uncovered food in the Bev Air 2 door upright and walk-in.
  • 3-302.12 - Corrected During Inspection Repeat Observed unlabeled food containers of salt.
  • 3-501.16A - Corrected During Inspection Critical Rice hot holding at improper temperatures, 76F at room temperature.
  • 4-501.11A - Repeat The following was observed in a state of disrepair and damaged:1. rusted walk-in door2. rusted shelving under food prep surfaces
  • 4-501.11B - Repeat The door gasket of the walk-in is damaged.
  • 4-903.11C - Corrected During Inspection Repeat Coffee filters were observed stored unprotected in the kitchen.
  • 6-201.11 - Repeat Observed absorbent ceiling tiles in both restrooms.
  • 6-202.14 - Repeat Toilet room door is not provided with a working self-closing door.
  • 6-501.14A - Repeat The walk-in vent is not being cleaned. Observed the vent covered in dust.
December 19, 2005Follow-up48Details / Comments
  • 2-401.11A - Corrected During Inspection Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed open drink containers stored on prep surfaces and a surface over an ice bin.
  • 3-301.11C - Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed a single service sauce cup used as a scoop in sugar.
  • 3-302.11A1 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw chicken kabobs stored over RTE items in the Bev Air 2 door upright and raw shell eggs over RTE items in the walk-in.
  • 3-302.11A4 - Corrected During Inspection Critical Repeat Observed uncovered food in the Bev Air 2 door upright and walk-in.
  • 3-302.12 - Repeat Observed unlabeled food containers of salt.
  • 3-304.12 - Repeat Dispensing utensils improperly stored between use. Observed a spoon in a spice container stored with the handle immersed in the product.
  • 3-304.14A - Wiping cloths improperly used. Observed a wiping cloth used to line glasses at the register.
  • 4-101.111 - The nonfood contact surface of the following is not corrosion resistant, nonabsorbent, and/or smooth:1. wooden knife block2. cardboard boxes used to hold portioned sauces
  • 4-101.15 - Corrected During Inspection Critical Repeat Open galvanized cans were observed in the walk-in with beans and brined cucumbers.
  • 4-501.11A - Repeat The following was observed in a state of disrepair and damaged:1. rusted walk-in door2. rusted shelving under food prep surfaces
  • 4-501.11B - Repeat The door gasket of the walk-in is damaged.
  • 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: 1. knife with food debris stored on shelf with linens and miscellaneous items2. single service serving spoons stored in a box with dirty wiping cloths3. skewers stuck in a hole in the wall to the right of the grill
  • 4-602.13 - The nonfood contact surface of the following had accumulations of grime and debris:1. outside of bulk containers2. outside of microwave3 outside/sides/bottom shelf of the Bev Air 2 door upright
  • 4-903.11A - Repeat Clean skewers were found stored on the floor on the ground beside the grill.
  • 4-903.11C - Coffee filters were observed stored unprotected in the kitchen.
  • 4-904.11B - Repeat Unwrapped forks, or spoons were not stored at the register with the handles up.
  • 43.1-3-3A - Corrected During Inspection Critical Repeat There is no Certified Food Manager present at the beginning of the inspection.
  • 6-201.11 - Repeat Observed absorbent ceiling tiles in both restrooms.
  • 6-202.14 - Repeat Toilet room door is not provided with a working self-closing door.
  • 6-501.14A - Repeat The walk-in vent is not being cleaned. Observed the vent covered in dust.
December 06, 2005Routine--Details / Comments
  • 2-401.11A - Corrected During Inspection Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed open drink containers stored on prep surfaces and a surface over an ice bin.
  • 3-301.11C - Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed a single service sauce cup used as a scoop in sugar.
  • 3-302.11A1 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw chicken kabobs stored over RTE items in the Bev Air 2 door upright and raw shell eggs over RTE items in the walk-in.
  • 3-302.11A4 - Corrected During Inspection Critical Repeat Observed uncovered food in the Bev Air 2 door upright and walk-in.
  • 3-302.12 - Repeat Observed unlabeled food containers of salt.
  • 3-304.12 - Repeat Dispensing utensils improperly stored between use. Observed a spoon in a spice container stored with the handle immersed in the product.
  • 3-304.14A - Wiping cloths improperly used. Observed a wiping cloth used to line glasses at the register.
  • 4-101.111 - The nonfood contact surface of the following is not corrosion resistant, nonabsorbent, and/or smooth:1. wooden knife block2. cardboard boxes used to hold portioned sauces
  • 4-101.15 - Corrected During Inspection Critical Repeat Open galvanized cans were observed in the walk-in with beans and brined cucumbers.
  • 4-501.11A - Repeat The following was observed in a state of disrepair and damaged:1. rusted walk-in door2. rusted shelving under food prep surfaces
  • 4-501.11B - Repeat The door gasket of the walk-in is damaged.
  • 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: 1. knife with food debris stored on shelf with linens and miscellaneous items2. single service serving spoons stored in a box with dirty wiping cloths3. skewers stuck in a hole in the wall to the right of the grill
  • 4-602.13 - The nonfood contact surface of the following had accumulations of grime and debris:1. outside of bulk containers2. outside of microwave3 outside/sides/bottom shelf of the Bev Air 2 door upright
  • 4-903.11A - Repeat Clean skewers were found stored on the floor on the ground beside the grill.
  • 4-903.11C - Coffee filters were observed stored unprotected in the kitchen.
  • 4-904.11B - Repeat Unwrapped forks, or spoons were not stored at the register with the handles up.
  • 43.1-3-3A - Corrected During Inspection Critical Repeat There is no Certified Food Manager present at the beginning of the inspection.
  • 6-201.11 - Repeat Observed absorbent ceiling tiles in both restrooms.
  • 6-202.14 - Repeat Toilet room door is not provided with a working self-closing door.
  • 6-501.14A - Repeat The walk-in vent is not being cleaned. Observed the vent covered in dust.
December 06, 2005Routine614Details / Comments
  • 4-501.11A - Repeat The following equipment was observed in a state of disrepair and damaged: 1. water accumulation at the bottom of the 2-door reach-in refrigerator. 2. broken Victory upright refrigerator. 3. rusted shelving beneath food prep surfaces. 4. rusted walk-in refrigerator door.
  • 4-501.11B - Repeat The door gasket of the walk-in refrigerator is torn.
  • 43.1-3-3A - Corrected During Inspection Critical Repeat There was no Certified Food Manager present at the beginning of the inspection.
  • 6-201.11 - Repeat The following aspects of the floor, wall or ceiling are not easily cleanable: 1. paper taped to the wall in the kitchen. 2. absorbent ceiling panels in the men's and women's restroom.
  • 6-202.14 - Repeat Toilet room door for the women's restroom is not provided with a self-closing door.
  • 6-501.12A - Repeat The ceiling in the kitchen noted in need of cleaning.
June 22, 2005Follow-up15Details / Comments
  • 2-102.11A - Critical The person in charge failed to describe the relationship between the prevention of foodborne disease and the personal hygiene of a food employee. The CFM did not believe that handwashing is necessary when handling ready-to-eat food items.
  • 2-103.11D - Poor handwashing procedures observed. Observed an employee wash his hands using no soap for only five seconds.
  • 2-103.11I - Employees are not properly sanitizing cleaned multiuse equipment and utensils. Observed the dishmachine at 0ppm chlorine.
  • 2-103.11K - Employees are not aware of or are not using suitable utensils or gloves with ready-to-eat food items to prevent cross-contamination.
  • 2-103.11L - Employees are not properly trained in food safety as it relates to their assigned duties.Observed employees using bare hand contact with cooked and ready-to-eat food items.
  • 2-301.12A - Corrected During Inspection Critical Improper handwashing procedures observed. Observed an employee wash hands using a spray arm near the dishmachine using no soap and rinsing for only five seconds.
  • 2-301.14A - Corrected During Inspection Critical 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 which may have contaminated his/her hands. Observed an employee use bare hand contact with food items and then almost put on gloves when told before washing hands first.
  • 2-301.15 - A food employee was observed cleaning their handsusing the spray arm near the dishmachine.
  • 2-401.11A - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed open drinking containers stored on a food prep surface.
  • 3-301.11B - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed an employee remove cooked meat from a skewer onto a to-go container using his bare hands.
  • 3-301.11C - Corrected During Inspection Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed a single service sauce container used as a scoop in the sugar container.
  • 3-302.11A2 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw chicken stored over raw beef in the Beverage Air upright refrigerator as well as the walk-in refrigerator.
  • 3-302.11A4 - Corrected During Inspection Critical Observed uncovered fruit in the Victory upright refrigerator and uncovered sauce in the 2-door reach-in refrigerator.
  • 3-302.12 - Observed unlabeled containers of salt and rice.
  • 3-304.12 - Corrected During Inspection Dispensing utensils improperly stored between use. Observed the ice scoop stored with the handle touching the product.
  • 3-304.14A - Wiping cloths improperly used. Observed a cloth used for traction under a cutting board.
  • 3-305.11A3 - Corrected During Inspection Food stored on the floor and/or food stored less than 6" above the floor. Observed grains stored on the floor in the office.
  • 3-306.12A - Corrected During Inspection The condiments are not stored or dispensed in a manner to prevent contamination. Observed sugar uncovered in the dry storage area.
  • 4-101.111 - Corrected During Inspection The nonfood contact surface of the cardboard box under the frier is not corrosion resistant, nonabsorbent, and/or smooth.
  • 4-101.11B - The cardboard box used to store the single service forks is absorbent and therefore not an acceptable contact surface.
  • 4-101.15 - Corrected During Inspection Critical A galvanized metal can of peppers is being used in contact with acidic foods.
  • 4-101.19A - A wood knife block is used as a food contact surface.
  • 4-202.16 - Corrected During Inspection Milk crate(s) found used for the following: 1. to elevate skewers off the floor.
  • 4-501.114A - Critical Chlorine sanitizing solution used was not at an acceptable concentration. Observed 0ppm bleach being dispensed from the dishmachine.
  • 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution. Observed 0ppm chlorine in the dishmachine, which the CFM was not aware of.
  • 4-501.11A - The following equipment was observed in a state of disrepair and damaged: 1. water accumulation at the bottom of the 2-door reach-in refrigerator. 2. broken Victory upright refrigerator. 3. rusted shelving beneath food prep surfaces. 4. rusted walk-in refrigerator door.
  • 4-501.11B - The door gasket of the walk-in refrigerator is torn.
  • 4-501.12 - Observed several cutting boards that are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 4-601.11A - Critical Repeat The following equipment was observed soiled to sight and touch: 1. bottom of the 2-door reach-in refrigerator with an accumulation of water.
  • 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1. the outside of the bulk salt container.
  • 4-903.11A - Clean skewers were found stored in a bucket on the ground.
  • 4-903.11B - Corrected During Inspection Clean bowls and pitchers were observed stored with the food-contact surface facing upward.
  • 4-904.11A - Corrected During Inspection Single service to-go containers and sauce containers were found handled, displayed or dispensed with the food or lip-contact surface facing one direction.
  • 4-904.11B - Unwrapped knives, forks, and spoons were not stored near the cash register with the handles up.
  • 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: 1. Sterilite containers used to store bread.
  • 43.1-3-1C - Corrected During Inspection Critical The establishment has not renewed the permit to operate a food establishment. Therefore the permit is no longer valid..
  • 43.1-3-3A - Corrected During Inspection Critical There was no Certified Food Manager present at the beginning of the inspection.
  • 5-202.13 - Critical The diameter of the air gap between the water supply inlet and the floor drain of the food prep sink is less than twice the diameter of the water supply inlet.
  • 6-201.11 - The following aspects of the floor, wall or ceiling are not easily cleanable: 1. paper taped to the wall in the kitchen. 2. absorbent ceiling panels in the men's and women's restroom.
  • 6-202.11A - One light shield in the hood is cracked and broken.
  • 6-202.14 - Toilet room door for the women's restroom is not provided with a self-closing door.
  • 6-303.11B - Repeat Inadequate lighting was noted in the Victory upright refrigerator as well as the Kelvinator 2-door upright freezer. Observed burnt out light bulbs in the unit.
  • 6-305.11B - Lockers or other suitable facilities are not provided for employees clothing and other possessions. Observed jackets stored with single service items as well as bags stored over clean skewers.
  • 6-501.11 - Observed several ceiling panels out of place and stained in the office/dry storage area.
  • 6-501.12A - The ceiling in the kitchen noted in need of cleaning.
  • 6-501.14A - Observed the vent in the walk-in refrigerator covered with dust and in need of cleaning.
  • 6-501.16 - Observed mops in the mop bucket not hung up to air dry.
  • 7-102.11 - Corrected During Inspection Critical Working containers of toxins are not properly labeled. Observed several unlabeled spray bottles of chemicals.
  • 7-201.11B - Corrected During Inspection Critical Containers of toxins are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed a spray bottle of cleaner stored pointing towards single service forks.
June 13, 2005Routine1534Details / Comments
  • 3-302.11A3 - Corrected During Inspection Critical Soiled or improperly cleaned equipment or utensils used during food preparation.
  • 4-502.13A - Manufacturer containers were observed reused for the storage of kabob skewers.
  • 4-601.11A - Corrected During Inspection Critical Kabob skewers and spacers were observed stored in 5 gallon containers which had a collection of dirty water - 1/4" - in the bottom. These skewers were then used in the preparation of kabobs with raw chicken and beef.
  • 6-303.11B - Inadequate lighting was noted in the reachin refrigerator next to the grill area.
January 06, 2005Follow-up22Details / Comments
No violation noted during this evaluation. January 03, 2005Follow-up00Details / Comments
43.1-3-5 - The Permit to Operate is temporarily suspended due to the imminent health hazard created by a sewage backup in the food establishment.January 03, 2005Complaint01Details / Comments
  • 43.1-3-4 - The CFM had an expired CFM identification card.
  • 43.1-3-3A - Critical Repeat There is no Certified Food Manager present at the beginning of the inspection.
  • 4-302.12 - Repeat The certified food manager could not provide a food temperature measuring device.
  • 4-603.14 - Repeat Manual warewash process was being used incorrectly - only two sinks being used.
  • 4-501.11A - Repeat There was only one sink stopper available for use in the 3 vat sink.
  • 4-601.11C - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:1) shelf above handsink in kitchen; 2) shelf above meat grinder table.
  • 4-702.11 - Critical Repeat It was observed that there was no sanitize step being used during any manual warewashing or wiping down of food prep surfaces.
  • 4-202.16 - Repeat Milk crates found used for the following: elevated storage.
  • 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
  • 5-202.13 - Critical The diameter of the air gap between the sanitizer sink drainpipe and the flood level rim of the floor drain is less than twice the diameter of the water supply inlet.
December 06, 2004Follow-up37Details / Comments
  • 43.1-3-4 - The CFM had an expired CFM identification card.
  • 7-201.11B - Critical Containers of cleaner - spray cleaner, isopropyl alcohol, bug spray - were not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 7-102.11 - Critical Repeat Working containers of spray cleaners are not properly labeled.
  • 3-304.12 - Ice scoop observed with handle laying in ice.
  • 43.1-1-5A - Critical Observed employee cutting pita bread and packaging in plastic bags with her bare hands.
  • 6-301.12A - Observed that no paper towels were available for handsink in the kitchen.
  • 3-302.12 - Unlabeled food containers - bulk salt.
  • 3-302.11A2 - Critical Repeat Different types of raw animal foods - chicken and beef stored in such a manner that may cause cross contamination.
  • 3-302.11A4 - Critical Unwrapped or uncovered food in the walkin refrigerator.
  • 3-304.14B2 - Wiping cloths improperly stored between use.
  • 4-302.12 - The certified food manager could not provide a food temperature measuring device.
  • 4-603.14 - Manual warewash process was being used incorrectly - only two sinks being used.
  • 4-501.11A - There was only one sink stopper available for use in the 3 vat sink.
  • 3-307.11 - Observed kabob skewers handles laying the marinade sauce
  • 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1) shelf above dishwash machine; 2) shelf above handsink in kitchen; 3) shelf above meat grinder table.
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: 1) meat tray from meat grinder; 2) stainless steel bowl; 3) metal strainer bowls.
  • 4-702.11 - Critical It was observed that there was no sanitize step being used during any manual warewashing or wiping down of food prep surfaces.
  • 6-501.110B - Employee clothing and other possessions have been found stored in areas that may contaminate food, food-contact surfaces of equipment, single-service items, or single-use items.
  • 4-202.16 - Milk crates found used for the following: elevated storage.
  • 4-602.11E - Soda nozzles in need of cleaning.
  • 4-903.11B - Clean forks were observed stored with the food-contact surface facing upward.
November 09, 2004Routine714Details / Comments
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all four handwashing stations of the food facility used by food employees.
  • 6-501.114A - Facility is storing unnecessary items (Cornelius Icemaker) in the kitchen that is collecting spider web.
  • 5-202.12A - The handwashing sink at the kitchen has reverse fitting of hot and cold water colors on the top of the faucets (green for HOT and red for COLD).
  • 6-202.16 - Kitchen wall next to the oven has three holes leading outside the kitchen, not protecting the establishment from possible pest intrusion.
  • 3-302.11A2 - Critical Unpasturized eggs stored in such a manner (at the upper shelf of the walk-in cooler) that may cause cross contamination.
  • 5-402.12 - Buckets and chemical containers were stored on the top of the grease trap located in the dry storage room.
  • 2-401.11A - Critical Repeat A food handler was observed drinking from an uncovered beverage container while in the kitchen.
  • 2-402.11A - Employees observed working in the food service area without proper hair restraints.
  • 6-202.14 - Toilet room door has a broken closing system.
  • 2-102.11F - Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food (all kinds of meat products).
  • 4-502.11B - The food temperature measuring device was found out of calibration in the range of use.
  • 5-501.113B - Outside refuse container was uncovered.
  • 5-501.111 - The waste storage container for outside has a broken lid.
  • 43.1-3-3A - Critical Observed no Certified Food Manager upon arrival at 12:50 pm.
December 19, 2003Routine410Details / Comments
  • 2-401.11A - Critical The cook was eating at the food prep area where he may contaminate food, clean equipment, utensils or other items needing protection.
  • 3-302.11A1 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. OBserved raw shelled eggs stored on top of vegetables in the walkin cooler.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 4-202.11A - Critical The food contact surface of the metal can contains cracks, chips, or pits and can not be easily cleaned. Observed dills stored in rusted metal can in the Walkin cooler.
  • 4-101.19A - A wooden brush is used as a food contact surface for butter oil.
  • 4-903.11D - Observed pot of rice stored on the floor.
  • 6-501.12A - 1. Observed the floors under the cookline soiled with grime buildup.2. Observed the hood soiled with dust (from charcoal) accumulation.
  • 7-102.11 - Critical Working containers of cleaner and water are not properly labeled.
April 24, 2003Routine44Details / Comments
No violation noted during this evaluation. March 26, 2003Other00-
No violation noted during this evaluation. March 26, 2003Other00-

April 02, 2009 (Critical Procedures)



Violations:
  • 3-301.11(B) - Critical (CORRECTED DURING INSPECTION) Food employee(s) was observed handling the following ready-to-eat foods using their bare hands:1) Observed foodservice employee handle RTE beef with their bare hands when placing a beef kabob on top of rice for an order.
    Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. DISCUSSED WITH MANAGER.
  • 3-501.16(A)(2)(a) - Critical (CORRECTED DURING INSPECTION) The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:1) Baghali Rice (room temperature--64F)
    Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19. PRODUCTS WERE DISCARDED.
Comments:
This is a critical procedures evaluation.

July 28, 2008 (Follow-up)

Comments:
The purpose of this visit was to conduct a follow-up inspection.
1. Food contamination - It was observed that food was not stored in van parked outside. Onions, single service items, etc. were relocated inside food establishment.
2. Outside trash - Outside trash is now placed within trash bins with lids before depositing into dumpster.
3. Mop water dumped into sewage - Mop water is not being dumped into public sewage drain as before, however there is still debris outside that will need to be removed.
There is no need for follow-up. Thank you for your attention to the previous violations.

July 18, 2008 (Follow-up)



Violations:
  • 3-305.11(A)(1) - Food stored in a van located outside of establishment as follows: onions, lemon juice, single service items such as take out boxes.
    Food shall be protected from contamination by storing the food in a clean, dry location. Any food or food contact surface shall not be stored in a location outside the food establishment.
  • 5-501.15(A) - Corrected During Inspection Repeat Observed refuse on ground outside of establishment.
    Collect trash in trash can inside facility. When trash can is full, discard into dumpster.
Comments:
The purpose of this visit was to conduct a follow-up inspection.
At this time it is uncertain as to whether there is dumping of mop water into sewage. The manager says this does not occur however there is an area of mud and debris between the sewage drain and the back of the restaurant.
FOLLOW-UP INSPECTION
A follow-up inspection will be conducted on or about July 28, 2008 to ensure ALL critical violations and ALL repeat violations have been corrected. If violations are not corrected at the time of the follow-up inspection, a Notice of Violation will be sent to the establishment outlining repeat and flagrant violations. If violations are not corrected by the second follow-up, an informal conference will be scheduled at the Health Department to discuss why violations have not been corrected.
Thank you for your time. I look forward to coming again.

June 30, 2008 (Routine)



Violations:
  • 2-103.11(E) - Based on a discussion with the PIC/CFM, food employees are not inspecting the food upon receipt to verify proper temperature
    The employees shall visibly observe the foods as they are received to determine that they are from approved sources, delivered at the required temperatures of 41F or less
  • 2-103.11(L) - Staff did not prepare sanitizing solution in sink on beginning of work shift to draw santiizing solution for towels maintained in solution.
    Staff did not prepare sanitizing solution in sink on beginning of work shift to draw santiizing solution for towels maintained in solution. Ensure that Quat sanitizer concentration is periodically checked and maintained at 150-200 ppm
  • 3-302.11(A)(2) - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows - chicken stored over beef product in cooler storage
    Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature). See also storage chart
  • 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6 inches off floor
    Food shall be protected from contamination by storing the food at least 6 inches off the floor onto NSF approved shelving units or dunnage racks.
  • 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device - yogurt sampled in Bev Air unit, Bar RI unit and Victory unit found at 45F and above
    Potentially hazardous foods shall be held cold at a temperature of 41F or below
  • 3-501.17(A)(1) - Critical 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 41F: salads and yogurts mixed with herbs, cucumber and or sparkling water.
    Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. To be corrected by close of business
  • 4-301.11 - The cooler and Bev Air upright reach in unit were observed with ambient temperature of 45F and were not cold holding food at a temperature of 41F or less.
    Refrigerators shall be capable of holding foods at a temperature of 41F or below. Adjust or repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in other working refrigerators.
  • 4-302.12(A) - The facility could not provide a food temperature measuring device.
    A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
  • 4-501.11(B) - The cooler gasket is heavily damaged
    Equipment components such as door gaskets must be adjusted in accordance with manufacturer's specifications.
  • 4-602.11(C) - Corrected During Inspection Critical Serving utensils left inside yogurt overnight and maintained for use following day
    If used with potentially hazardous foods equipment FOOD CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours.
  • 4-903.11(C) - Take out containers in facility were observed stored unprotected
    Single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
  • 43.1-1-5(f) - The following items are intended for household use only and are not approved for use in a commercial food establishment: microwave oven
    Food equipment in a food establishment shall be NSF certified or classified by an ANSI-accredited certification program, or approved by the Regulatory Authority before installation and/or use.
  • 6-404.11 - Heavily dented can found cominged with other cans
    Store damaged and/or spoiled products in a separate and segregated area to preclude the mistaken use of these products.
  • 6-501.111(C) - Critical Effective methods are not being used to control small flies
    Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
  • 6-501.12(A) - Observed that the floor space is in need of a thorough cleaning.
    Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
  • 6-501.18 - Observed that handwashing sink was in need of cleaning
    Maintain handwashing sinks in sanitary and operable condition.
Comments:
The purpose of this visit was to conduct a routine inspection.
Review cooking, reheating, and holding temperatures with food service employees
COOKING: Poultry 165F; Ground Beef & Comminuted Meats 155F; Steaks, Seafood, Pork, and Raw Shell Eggs 145F
REHEATING: PHFs prepared on site 165F, Commercially Processed Foods 140F
HOLDING: Hot 140F+, Cold 41F-
DO NOT let food sit in the “DANGER ZONE” (41F-140F) for extended periods of time.
FOOD STORAGE:
Food shall be stored in the refrigeration and freezer units according to cook temperature to prevent contamination. Raw food products requiring higher cook temperatures shall be stored below raw food products requiring lower cook temperatures.
BOTTOM SHELF – 165F Raw Poultry
MIDDLE SHELF – 155F Raw Ground Beef, Sausage, & Other Comminuted Meats
TOP SHELF – 145F Whole Intact Steaks, Pork, Seafood, Raw Shell Eggs
It is recommended that raw animal products be stored completely separate from raw vegetables, cooked animal products and other non-animal products, such as noodles & rice. If these foods are not stored on a separate shelf from the above listed raw animal products they must be stored above all raw animal products.

DATEMARKING:
Mark the name and "consume by" date on the container of ready-to-eat (RTE), potentially hazardous food (PHF) at the time of preparation if the food is to be held for more than 24 hours. Similarly, mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar, including the prep/open date.
Hot Water Heater: identical AO Smith model, data plate inaccessible.
Dishwasher: Cl2 sanitizing warewasher, in compliance, 50 ppm Cl2 detected
Hood System: missed fall '07 cleaning
Grease Trap:
Consumer Advisory: in compliance
Pest Control: Serviced regularly, additional service requested

March 11, 2008 (Follow-up)



Violations:
  • 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: See "Food Temperatures" section of report for foods measured ABOVE 41F while cold holding.
    Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
  • 3-501.17(A)(1) - Corrected During Inspection Critical 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 41F: Soups, Potato Salad, etc.
    Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required.
  • 3-603.11(A) - Critical Repeat A review of the menu with the foodservice operator indicates that the following food items may be served raw and/or undercooked: Filet Mignon, Lamb, Beef (Menu updates have sent to printing company...waiting to receive new menus).
    If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
  • 8-404.11(A) - The permit holder failed to discontinue operations and notify the Health Department that an imminent health hazard may exist because of an emergency.
    Establishment was closed due to the malfunction of the restaurant's water heater. Establishment was w/o hot water upon arrival. However food servicing and preparation continued. In the event this is to occur again. The establishment must immediately CEASE all food servicing, food preparation, and cleaning of food/nonfood contact equipment until hot water is fully regained.
Comments:
The purpose of today's visit was to conduct a Follow-Up inspection to ensure all Critical Violations had been corrected.
*** The establishment was temporarily closed due to no hot water (e.g. component on water heater is damaged). To re-open the following steps must be taken: ***
1). Repair/replace damaged component of water heater.
2). Ensure hot water (100F minimum) is gained throughout the (ENTIRE) establishment (e.g. Hand Sinks, 3-Compartment Sink, Restroom Hand Sinks).
3). Fax service report and/or receipt of part(s) needed for repair to Erik Coleman at 703.385-9568.
4). Call Health Inspector, Erik Coleman at 571.722.5715.
During today's inspection it was noted that several Critical Violations remained outstanding. Because the uncorrected violations continue to be REPEAT violations a Notice of Violation shall be issued to assist in resolving the aforementioned citations.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
If you have any questions or would like additional information on the routine inspection please call me (703) 246-8449.

February 25, 2008 (Critical Procedures)



Violations:
  • 3-301.11(B) - Corrected During Inspection Critical Repeat Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: Observed food employee handling fresh onions with bare hands.
    Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
  • 3-302.11(A)(1) - Critical Repeat Observed raw chicken and raw beef stored over fresh vegetables and ready-to-eat foods in the 2-Dr Reach-In freezer.
    Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
  • 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: See "Food Temperatures" section of report for foods measured ABOVE 41F while cold holding.
    Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
  • 3-501.17(A)(1) - Critical 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 41F: Soups, Potato Salad, etc.
    Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required.
  • 3-603.11(A) - Critical A review of the menu with the foodservice operator indicates that the following food items may be served raw and/or undercooked: Filet Mignon, Lamb, Beef
    If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
  • 4-703.11(C) - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
    The sanitize basin of a 3-vat sink shall operate at a chemical concentration of at least 50-100ppm of chlorine, 12.5 - 25ppm of iodine, or 200ppm of quaternary ammonium compound.
Comments:
The purpose of this visit was to conduct a critical procedures inspection.
*** A Follow-up inspection shall be conducted on/around 06MAR08 to ensure all critical violations have been corrected/maintained. To avoid additional enforcement please immediately address these issues. ***
Critical Violations shall be corrected within 10 days.
The FDA has Identified the Following as Risk Factors Associated with Foodborne Illnesses:
- Contaminated Equipment
- Improper Time and Temperature Control
- Inadequate Cooking Temperatures
- Poor Personal Hygiene
- Unapproved Food Source
For more information on the 2005 FDA Food Code, go to http://www.cfsan.fda.gov/~dms/foodcode.html
Employee Health and Hygiene
Ensure that ALL employees, including management, understand reporting, restriction, and exclusion in regards to reportable symptoms (Vomiting, Diarrhea, Jaundice, and/or Sore Throat with Fever) and reportable diagnosis (Norovirus, Hepatitis A Virus, Shigella spp., E. coli 0157:H7, and Salmonella Typhi).
Dishmachine: ES 2000 (chlorine)
Grease Trap: NA
Hood System: Every 1 Month(s)
Hood Filters: Every 1 Week(s)
Pest Control: Every 1 Month(s)
Water Heater: Same as File.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
If you have any questions or would like additional information on the routine inspection please call me (703) 246-8449.

August 10, 2007 (Routine)



Violations:
  • 3-301.11(B) - Critical Repeat Food employee(s) was observed handling the following ready-to-eat foods using their bare hands:- Observed food employee slicing onions with bare hands.
    Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
  • 3-302.11(A)(2) - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows:- Raw Chicken stored over Raw Beef
    Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
  • 3-302.11A2 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.- Observed raw meat stored over ready-to-eat food in the 1-Dr Bev Air Reach-In
    Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
  • 3-304.12(A)-(F) - Dispensing and/or in-use utensils improperly stored between use as follows:- Scoop in ice bin found handle down.
    During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently.
  • 3-304.14(B)(1) - Repeat Improper use of wet wiping cloths for the following activity:- Wiping cloths used under cutting board to prevent slippage.
    Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
  • 3-304.15(A) - Repeat Soiled single-use gloves in use by a food employee.
    If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation.
  • 3-501.16(A)(2)(a) - Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:- See "Food Temperatures" section of report for foods measured ABOVE 41F while cold holding.
    Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
  • 4-202.16 - Repeat Milk crate(s) found used for the following purpose(s):- Used in Food Prep Sink
    Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
  • 4-301.11 - The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less.- Walk-In Refrigerator (46F)
    Refrigerators shall be capable of holding foods at a temperature of 41F or below. If the unit(s) are not capable of holding foods at a temperature of 41F or below by January 1, 2008 the unit(s) shall be replaced. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in other working refrigerators.
  • 4-402.11(A) - Repeat The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning:3-Vat Sink
    Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
  • 4-501.11(B) - Repeat The door gasket of the following unit is damaged:- Walk-In Refrigerator
    Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
  • 4-501.12 - Repeat The cutting board(s) along the prep area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
  • 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: - 2-Dr Kelvinator Reach-In Freezer
    Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
  • 4-903.11(D) - Observed single service items stored on the flooring of the establishment.
    Ensure all single service items are elevated at least 6" off all flooring to assist in preventing contamination.
  • 43.1-1-5(f) - The following items are intended for household use only and are not approved for use in a commercial food establishment:- Power Juicer Jack LaLennes- Samsung Microwave
    Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
  • 5-205.15(B) - Plumbing connections under the food prep sink piping are leaking.
    A plumbing system shall be maintained in good repair.
  • 6-501.11 - Repeat Observed that the following is not maintained in good repair:- Missing ceiling tile near walk-in refrigerator- Missing floor tile near walk-in refrigerator
    Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 7-202.12(C) - Critical Observed a used can of Raid. Manager explained it was being used to treat pest outside the establishment.
    Because of their toxicity, restricted use pesticides shall only be applied by a certified applicator.
Comments:
The purpose of this visit was to conduct a routine inspection.
Critical Violations shall be corrected within 10 days.
Non-Critical Violations shall be corrected within 90 days.
The FDA has Identified the Following as Risk Factors Associated with Foodborne Illnesses:
- Contaminated Equipment
- Improper Time and Temperature Control
- Inadequate Cooking Temperatures
- Poor Personal Hygiene
- Unapproved Food Source
Employee Health and Hygiene
Ensure that ALL employees, including management, understand reporting, restriction, and exclusion in regards to reportable symptoms (Vomiting, Diarrhea, Jaundice, and/or Sore Throat with Fever) and reportable diagnosis (Norovirus, Hepatitis A Virus, Shigella spp., E. coli 0157:H7, and Salmonella Typhi).
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
If you have any questions or would like additional information on the routine inspection please call me (703) 246-8449.
Hot Water Heater: State SB75140NE1
Dishwasher: ES 2000 (Chlorine)
Hood System: Every 3 Weeks, Hood Filters: Weekly
Grease Trap: Every 3 months, in-house, no documentation
Pest Control: Monthly, no documentation
Consumer Advisory: NA

May 18, 2007 (Routine)



Violations:
  • 3-302.11(A)(1) - Critical Raw animal food stored over ready-to-eat food in the refrigeration unit (e.g. chicken stored over beef in the 2-Dr Bev Air Reach-In).
    Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
  • 3-302.12 - Repeat Unlabeled food containers with the following food items that are not easily identified by appearance:- Salt, etc.
    ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
  • 3-304.14(B)(1) - Improper use of wet wiping cloths for the following activity: Used under cutting boards to prevent slippage.
    Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
  • 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6" (e.g. salt, beans, etc).
    Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
  • 4-202.16 - Milk crate(s) found used for the following purpose(s): stored in food prep sink.
    Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
  • 4-402.11(A) - The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: - 3-Vat Sink
    Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
  • 4-501.11(B) - The door gaskets of the following unit is damaged:- Walk-In Refrigerator
    Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
  • 4-501.12 - The cutting board(s) along throughout the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
  • 4-502.11B - Repeat The food temperature measuring device was found out of calibration in the range of use.
    Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use.
  • 4-601.11(A) - Critical Repeat The following equipment/utensils were observed soiled to sight and touch: - Meat Grinder
    Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
  • 4-601.11C - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:- Prep Tables (Top and Bottom)- Bottom Shelving of 2-Dr Kelvinator Freezer- Bottom Shelving of 2-Dr Bev Air Reach-In
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-903.11D - Observed single service items (e.g. cups, food trays, etc) stored on the flooring the dry storage area.
    Ensure all single service items are stored at least 6" off all flooring to assist in preventing contamination.
  • 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment:- Power Juicer
    Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
  • 6-202.15(A)(1)-(3) - Openings to the exterior of the building are present at the door leading into the office/storage room.
    Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
  • 6-301.11 - Observed that hand soap was not provided at each handwashing sink (e.g. near office/storage room).
    Provide hand soap at each hand sink to allow employees to properly wash their hands.
  • 6-501.11 - Repeat Observed that the floor tiling at the service line is not maintained in good repair.
    Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.12(A) - Observed that the flooring and walls throughout the kitchen are in need of cleaning.
    Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
  • 6-501.16 - Corrected During Inspection Repeat Mop not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
Comments:
The purpose of today's visit was to conduct a routine inspection.
*** A Follow-Up visit shall be conduct on/around 20AUG07 to ensure ALL violations have been corrected. ***
Critical Violations shall be corrected within 10 days.
Non-Critical Violations shall be corrected within 90 days.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
If you have any questions or would like additional information on the routine inspection please call me (703) 246-8449.
Hot Water Heater: State SB75140NE1
Dishwasher: ES 2000 (Chlorine)
Hood System: Every 3 Weeks, Hood Filters: Weekly
Grease Trap: Every 3 months, in-house, no documentation
Pest Control: Monthly, no documentation
Consumer Advisory: NA

December 05, 2006 (Critical Procedures)



Violations:
  • 2-102.11(C) - Critical The person in charge failed to explain how the PIC, food employees, and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees
    Review the Big 5 Food-borne Illnesses (Salmonella, E.Coli, Shigella, Hepatitis A, and Norovirus) and the symptoms associated with these illnesses (diarrhea, vomiting, severe stomach cramps and/or jaundice). Ensure that all employees, including management, understand reporting, restriction, and exclusion.
  • 2-301.14(A)-(I) - Corrected During Inspection Critical 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.
    ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper hand washing frequencies will help prevent foodborne illness.
  • 2-301.15 - Corrected During Inspection A food employee was observed cleaning their hands at the pre-wash station of the dishmachine.
    ALL food employees shall wash their hands in ONLY a designated hand sink.
  • 3-301.11(B) - Corrected During Inspection Critical Food employees are handling ready to eat foods using their bare hands.
    Except when washing fruits and vegetables, food employees may not contact readty to eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready to eat foods. Proper handling of food and effective hand washing procedures will help prevent foodborne illness.
  • 3-304.15(A) - -Single-use gloves worn during multi-tasked food preparation.-Soiled single-use gloves still in use.
    If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation.
  • 4-601.11(A) - Critical The following equipment/utensils were observed soiled to sight and touch: - Prep Tables - Baking Pans- Utensils
    Equipment FOOD CONTACT SURFACES and utensils shall be clean to the sight and touch.
Comments:
The purpose of today's visit was to conduct a critical procedures inspection.
Critical Violations shall be corrected within 10 days.
Non-Critical Violations shall be corrected within 90 days.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
If you have any questions or would like additional information on the routine inspection please call me (703) 246-8449.

June 14, 2006 (Routine)



Violations:
  • 2-401.11A - Critical Repeat A food handler was observed drinking from an uncovered beverage container while in the kitchen.
    A food handler may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands, the container, and exposed food or food contact equipment, utensils, linens, and unwrapped single-service and single-use articles. Provide a lid and straw for the beverage container.
  • 3-202.15 - Critical Food from damaged packaging offered for sale or service. Observed a dented can stored in the Victory upright.
    Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
  • 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw beef stored over rice in the walk-in.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 3-302.11A4 - Critical Repeat Observed uncovered food in the walk-in.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-302.12 - Repeat Observed an unlabeled food container of salt.
    Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
  • 3-501.14A - Corrected During Inspection Critical Rice was noted not being adequately cooled to prevent the growth of harmful bacteria. Observed rice stored in the walk-in at 77F. It was stated that the rice was prepared the previous evening. Note: rice was discarded
    Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F (45F) or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
  • 3-501.15A - The methods used for cooling were not adequate. Observed rice at 77F that had been prepared the previous evening. Rice was stored in a large pot, covered with a lid.
    Cool foods by the following methods: (1) Placing food in shallow pans; (2) Separating food into smaller thinner portions; (3) Using rapid chill cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Any other method that can effectively accomplish cooling.
  • 3-501.16A - Corrected During Inspection Critical Repeat Observed rice hot holding at improper temperatures. Rice stored at room temperature and measured 90F. Note: rice was discarded
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 4-101.111 - Repeat The nonfood contact surface of the cardboard boxes used for holding portioned sauces is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a QUAT test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 4-501.11A - Repeat The following was observed in a state of disrepair and damaged: rusted shelf under the prep table in the kitchen
    Repaint or replace the shelf so that it is maintained in good repair and easily cleanable.
  • 4-501.11B - Repeat The door gasket of the walk-in is damaged.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 4-501.16A - The compartment(s) of the manual warewashing and prep sinks was observed being used for handwashing activity.
    A warewashing and/or prep sinks may not be used for handwashing or dumping mop water due to risk of exposure of food or food contact equipment and utensils to contamination.
  • 4-502.11B - Corrected During Inspection The food temperature measuring device was found out of calibration in the range of use.
    Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use.
  • 4-601.11A - Corrected During Inspection Critical Repeat The following utensils were observed soiled to sight and touch: 1. scoop with accumulation of food debris and grease hanging with clean utensils2. skewers stored in the hole in the wall to the right of the cookline
    Clean and sanitize these surfaces for food contact.
  • 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1. outside of salt container2. bottom of the Kelvinator upright3. outside of Bev Air 2 door upright in kitchen
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-603.14 - It was stated that the wash procedure was wash, rinse, and maybe sanitize all in the wash compartment.
    Train staff so that all 3 sinks (WASH, RINSE, SANITIZE) are used appropriately.
  • 4-904.11B - Repeat Unwrapped knives, forks, and spoons were stored at the register area with the handles facing multiple directions.
    To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
  • 43.1-3-3A - Corrected During Inspection Critical Repeat There is no Certified Food Manager present at the beginning of the inspection.
    It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. This includes hours of food service and preparation. Failure to provide a CFM may result in immediate suspension of the foodservice permit.
  • 6-101.11A - The ceiling tiles located in the restrooms do not meet the standard of: 1. smooth, durable and easily cleanable.
    Replace absorbent ceiling tiles with ones that are smooth, easily cleanable and nonabsorbent.
  • 6-202.11A - Light bulbs in the front prep room above the 2 door upright freezer are not covered by a protective shielding.
    Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
  • 6-202.14 - Repeat Toilet room door is not provided with a working self-closer in the women's restroom.
    Provide a self-closer for the toilet room door. A toilet room shall be completely enclosed and provided with a tight fitting and self-closing door to minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
  • 6-303.11B - Inadequate lighting was noted in the Victory upright. Missing the light bulb.
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.
  • 6-303.11C - Inadequate lighting was noted in the kitchen. Observed a burned out light fixture.
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
  • 6-501.11 - The following is not maintained in good repair:1. holes in the wall to the right of the cookline2. floor tiles missing near Bev Air slide reach-in at registers
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.12A - The following was observed noted in need of cleaning: shelf under prep table
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean.
  • 6-501.16 - Observed a mop not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
Comments:
The purpose of today's visit was to perform a routine inspection.
**A Notice of Violation will be written in regards to flagrant, repeat violations.
**Do NOT allow food items to sit out at room temperature during busy times because it is convenient.
REMINDERS:
CERTIFIED FOOD MANAGER
A CFM must be onsite at ALL times of preparation and hours of operation. It is unlawful to operate an establishment unless under the direct supervision of a CFM. The CFM has many responsibilities, one of which is to make sure that food is being prepared and served safely to prevent foodborne illness. The lack of a CFM is grounds for closure.
CROSS CONTAMINATION
It is important that raw meat is stored properly within refrigeration and freezer units to prevent cross contamination. Raw meat should be stored separately from ready-to-eat foods and from other types of raw meat. If stored on the same shelving unit within refrigerator and freezer units, raw meat should be stored as follows:
TOP SHELF: All pre-cooked and ready-to-eat foods (e.g. vegetables)
SECOND SHELF: Raw seafood/eggs
THIRD SHELF: Raw beef/raw pork
BOTTOM SHELF: Raw chicken
If needed, in Spanish it is as follows:
ESTANTE SUPERIOR: la comida precocinada y la comida que esta lista para comer (como vegetales)
SEGUNDO ESTANTE: Mariscos crudo y huevos
TERCER ESTANTE: Carne cruda
ESTANTE INFERIOR: Pollo crudo
I recommend making signs with this order and placing them on your refrigeration units so that your employees know the proper storage of food.
COOKING, REHEATING & HOLDING TEMPERATURES
Review cooking, reheating and holding temperatures with food service employees
COOKING: Poultry 165F; Ground Beef & Comminuted Meats 155F; Steaks, Seafood, Pork, and Raw Shell Eggs 145F
REHEATING: Potentially hazardous foods prepared on site 165F
Commercially processed foods 140F
HOLDING: Hot 140F or above, Cold 41F or below
DO NOT let food sit in the DANGER ZONE (41F-140F) for extended periods of time
COOLING
Cool foods by the following methods: (1) Placing food in shallow pans; (2) Separating food into smaller thinner portions; (3) Using rapid chill cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Any other method that can effectively accomplish cooling.
Foods must drop from 140F to 70F within 2 hours and from 70F to 41F within 4 hours.
Description
Temperature in F
Hot water @ handsink
114
Bev Air 2 door upright
35
Walk-in
40
Bev Air upright
34
Bev Air slide reach-in
43
Victory upright
43
NOTES:
*Water Heater: same as file
*Dish Machine: same as file
*Grease Trap: 15 days
*Hood Filters: weekly
*Hood System: 2x/year
*Pest Control Services: monthly; last service 5/22

December 19, 2005 (Follow-up)



Violations:
  • 3-301.11B - Corrected During Inspection Critical Observed a plate being used as a scoop in cooked rice.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 3-301.11C - Corrected During Inspection Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed a single service sauce cup used as a scoop in sugar and salt.
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
  • 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw chicken kabobs stored over RTE items in the Bev Air 2 door upright and raw meat over oranges in the walk-in.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 3-302.11A4 - Corrected During Inspection Critical Repeat Observed uncovered food in the Bev Air 2 door upright and walk-in.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-302.12 - Corrected During Inspection Repeat Observed unlabeled food containers of salt.
    Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
  • 3-501.16A - Corrected During Inspection Critical Rice hot holding at improper temperatures, 76F at room temperature.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 4-501.11A - Repeat The following was observed in a state of disrepair and damaged:1. rusted walk-in door2. rusted shelving under food prep surfaces
    Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
  • 4-501.11B - Repeat The door gasket of the walk-in is damaged.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 4-903.11C - Corrected During Inspection Repeat Coffee filters were observed stored unprotected in the kitchen.
    Store items in the original protective package to protect from contamination until used.
  • 6-201.11 - Repeat Observed absorbent ceiling tiles in both restrooms.
    Replace with ones that are smooth,easily cleanable and nonabsorbent.
  • 6-202.14 - Repeat Toilet room door is not provided with a working self-closing door.
    Provide a self-closer for the toilet room door. A toilet room shall be completely enclosed and provided with a tight fitting and self-closing door to minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
  • 6-501.14A - Repeat The walk-in vent is not being cleaned. Observed the vent covered in dust.
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.
Comments:
The purpose of today's visit was to perform a follow-up inspection from a routine inspection on December 6, 2005.
**Do NOT keep foods at room temperature. Foods should either be held hot, 140F or above, or cold, 41F or below.
**Many violations were corrected during today's inspection. TRAIN staff so that the violations stay corrected. It is the responsibility of the CFMs and management to pass on the knowledge from these inspections to the food service workers.

December 19, 2005 (Follow-up)



Violations:
  • 3-301.11B - Corrected During Inspection Critical Observed a plate being used as a scoop in cooked rice.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 3-301.11C - Corrected During Inspection Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed a single service sauce cup used as a scoop in sugar and salt.
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
  • 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw chicken kabobs stored over RTE items in the Bev Air 2 door upright and raw meat over oranges in the walk-in.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 3-302.11A4 - Corrected During Inspection Critical Repeat Observed uncovered food in the Bev Air 2 door upright and walk-in.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-302.12 - Corrected During Inspection Repeat Observed unlabeled food containers of salt.
    Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
  • 3-501.16A - Corrected During Inspection Critical Rice hot holding at improper temperatures, 76F at room temperature.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 4-501.11A - Repeat The following was observed in a state of disrepair and damaged:1. rusted walk-in door2. rusted shelving under food prep surfaces
    Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
  • 4-501.11B - Repeat The door gasket of the walk-in is damaged.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 4-903.11C - Corrected During Inspection Repeat Coffee filters were observed stored unprotected in the kitchen.
    Store items in the original protective package to protect from contamination until used.
  • 6-201.11 - Repeat Observed absorbent ceiling tiles in both restrooms.
    Replace with ones that are smooth,easily cleanable and nonabsorbent.
  • 6-202.14 - Repeat Toilet room door is not provided with a working self-closing door.
    Provide a self-closer for the toilet room door. A toilet room shall be completely enclosed and provided with a tight fitting and self-closing door to minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
  • 6-501.14A - Repeat The walk-in vent is not being cleaned. Observed the vent covered in dust.
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.
Comments:
The purpose of today's visit was to perform a follow-up inspection from a routine inspection on December 6, 2005.
**Do NOT keep foods at room temperature. Foods should either be held hot, 140F or above, or cold, 41F or below.
**Many violations were corrected during today's inspection. TRAIN staff so that the violations stay corrected. It is the responsibility of the CFMs and management to pass on the knowledge from these inspections to the food service workers.

December 06, 2005 (Routine)



Violations:
  • 2-401.11A - Corrected During Inspection Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed open drink containers stored on prep surfaces and a surface over an ice bin.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) the employee's hands; (2) the container; and (3) exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
  • 3-301.11C - Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed a single service sauce cup used as a scoop in sugar.
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
  • 3-302.11A1 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw chicken kabobs stored over RTE items in the Bev Air 2 door upright and raw shell eggs over RTE items in the walk-in.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 3-302.11A4 - Corrected During Inspection Critical Repeat Observed uncovered food in the Bev Air 2 door upright and walk-in.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-302.12 - Repeat Observed unlabeled food containers of salt.
    Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
  • 3-304.12 - Repeat Dispensing utensils improperly stored between use. Observed a spoon in a spice container stored with the handle immersed in the product.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F .
  • 3-304.14A - Wiping cloths improperly used. Observed a wiping cloth used to line glasses at the register.
    Ensure cloths used for wiping food spills are not used for any other purpose.
  • 4-101.111 - The nonfood contact surface of the following is not corrosion resistant, nonabsorbent, and/or smooth:1. wooden knife block2. cardboard boxes used to hold portioned sauces
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 4-101.15 - Corrected During Inspection Critical Repeat Open galvanized cans were observed in the walk-in with beans and brined cucumbers.
    Discontinue use of galvanized metal as a food contact surface to prevent heavy metal contamination.
  • 4-501.11A - Repeat The following was observed in a state of disrepair and damaged:1. rusted walk-in door2. rusted shelving under food prep surfaces
    Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
  • 4-501.11B - Repeat The door gasket of the walk-in is damaged.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: 1. knife with food debris stored on shelf with linens and miscellaneous items2. single service serving spoons stored in a box with dirty wiping cloths3. skewers stuck in a hole in the wall to the right of the grill
    Clean and sanitize these surfaces for food contact.
  • 4-602.13 - The nonfood contact surface of the following had accumulations of grime and debris:1. outside of bulk containers2. outside of microwave3 outside/sides/bottom shelf of the Bev Air 2 door upright
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 4-903.11A - Repeat Clean skewers were found stored on the floor on the ground beside the grill.
    Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 4-903.11C - Coffee filters were observed stored unprotected in the kitchen.
    Store items in the original protective package to protect from contamination until used.
  • 4-904.11B - Repeat Unwrapped forks, or spoons were not stored at the register with the handles up.
    To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
  • 43.1-3-3A - Corrected During Inspection Critical Repeat There is no Certified Food Manager present at the beginning of the inspection.
    It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. This includes hours of food service and preparation. Failure to provide a CFM may result in immediate suspension of the foodservice permit.
  • 6-201.11 - Repeat Observed absorbent ceiling tiles in both restrooms.
    Replace with ones that are smooth,easily cleanable and nonabsorbent.
  • 6-202.14 - Repeat Toilet room door is not provided with a working self-closing door.
    Provide a self-closer for the toilet room door. A toilet room shall be completely enclosed and provided with a tight fitting and self-closing door to minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
  • 6-501.14A - Repeat The walk-in vent is not being cleaned. Observed the vent covered in dust.
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.
Comments:
The purpose of today’s visit was to conduct a routine inspection at the above named establishment. All remaining critical violations shall be corrected within 10 days.
FOLLOW-UP INSPECTION
A follow-up inspection will be conducted on or about December 20, 2005 to ensure ALL critical violations and ALL repeat violations have been corrected. If violations are not corrected at the time of the follow-up inspection, a Notice of Violation will be sent to the establishment outlining repeat and flagrant violations. If violations are not corrected by the second follow-up, an informal conference will be scheduled at the Health Department to discuss why violations have not been corrected.
**It is important to train and monitor staff to ensure that violations remain corrected.
**Have additional staff certified since there has historically been an issue with a CFM being onsite at the beginning of inspections. A CFM must be onsite during ALL times of preparation and operation.
**Review the Big 5 food borne illnesses (Salmonella, E. Coli, Shigella, Hepatitis A, and Norovirus) and the symptoms associated with these illnesses (diarrhea, vomiting, severe stomach cramps and/or jaundice). Ensure that all employees, including management, understand reporting, restriction, and exclusion. Supplemental information has been provided to the CFM.
REMINDERS:
CROSS CONTAMINATION
It is important that raw meat is stored properly within refrigeration and freezer units to prevent cross contamination. Raw meat should be stored separately from ready-to-eat foods and from other types of raw meat. If stored on the same shelving unit within refrigerator and freezer units, raw meat should be stored as follows:
TOP SHELF: All pre-cooked and ready-to-eat foods (e.g. vegetables)
SECOND SHELF: Raw seafood/eggs
THIRD SHELF: Raw beef/raw pork
BOTTOM SHELF: Raw chicken
If needed, in Spanish it is as follows:
ESTANTE SUPERIOR: la comida precocinada y la comida que esta lista para comer (como vegetales)
SEGUNDO ESTANTE: Mariscos crudo y huevos
TERCER ESTANTE: Carne cruda
ESTANTE INFERIOR: Pollo crudo
I recommend making signs with this order and placing them on your refrigeration units so that your employees know the proper storage of food.
HANDWASHING REMINDER
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks. Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands for at least 20 seconds and thoroughly rinsing with clean water. Always wear gloves or use other suitable utensils such as tongs or deli tissue, when handling ready-to-eat food. Minimize bare hand contact with non-ready-to-eat food as well.
NOTES:
*Water Heater: same as file
*Dish Machine: same as file
*Grease Trap: biweekly
*Hood Filters: biweekly
*Hood System: 2x/year
*Pest Control Services: monthly; last inspection 12/1/05

December 06, 2005 (Routine)



Violations:
  • 2-401.11A - Corrected During Inspection Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed open drink containers stored on prep surfaces and a surface over an ice bin.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) the employee's hands; (2) the container; and (3) exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
  • 3-301.11C - Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed a single service sauce cup used as a scoop in sugar.
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
  • 3-302.11A1 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw chicken kabobs stored over RTE items in the Bev Air 2 door upright and raw shell eggs over RTE items in the walk-in.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 3-302.11A4 - Corrected During Inspection Critical Repeat Observed uncovered food in the Bev Air 2 door upright and walk-in.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-302.12 - Repeat Observed unlabeled food containers of salt.
    Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
  • 3-304.12 - Repeat Dispensing utensils improperly stored between use. Observed a spoon in a spice container stored with the handle immersed in the product.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F .
  • 3-304.14A - Wiping cloths improperly used. Observed a wiping cloth used to line glasses at the register.
    Ensure cloths used for wiping food spills are not used for any other purpose.
  • 4-101.111 - The nonfood contact surface of the following is not corrosion resistant, nonabsorbent, and/or smooth:1. wooden knife block2. cardboard boxes used to hold portioned sauces
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 4-101.15 - Corrected During Inspection Critical Repeat Open galvanized cans were observed in the walk-in with beans and brined cucumbers.
    Discontinue use of galvanized metal as a food contact surface to prevent heavy metal contamination.
  • 4-501.11A - Repeat The following was observed in a state of disrepair and damaged:1. rusted walk-in door2. rusted shelving under food prep surfaces
    Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
  • 4-501.11B - Repeat The door gasket of the walk-in is damaged.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: 1. knife with food debris stored on shelf with linens and miscellaneous items2. single service serving spoons stored in a box with dirty wiping cloths3. skewers stuck in a hole in the wall to the right of the grill
    Clean and sanitize these surfaces for food contact.
  • 4-602.13 - The nonfood contact surface of the following had accumulations of grime and debris:1. outside of bulk containers2. outside of microwave3 outside/sides/bottom shelf of the Bev Air 2 door upright
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 4-903.11A - Repeat Clean skewers were found stored on the floor on the ground beside the grill.
    Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 4-903.11C - Coffee filters were observed stored unprotected in the kitchen.
    Store items in the original protective package to protect from contamination until used.
  • 4-904.11B - Repeat Unwrapped forks, or spoons were not stored at the register with the handles up.
    To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
  • 43.1-3-3A - Corrected During Inspection Critical Repeat There is no Certified Food Manager present at the beginning of the inspection.
    It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. This includes hours of food service and preparation. Failure to provide a CFM may result in immediate suspension of the foodservice permit.
  • 6-201.11 - Repeat Observed absorbent ceiling tiles in both restrooms.
    Replace with ones that are smooth,easily cleanable and nonabsorbent.
  • 6-202.14 - Repeat Toilet room door is not provided with a working self-closing door.
    Provide a self-closer for the toilet room door. A toilet room shall be completely enclosed and provided with a tight fitting and self-closing door to minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
  • 6-501.14A - Repeat The walk-in vent is not being cleaned. Observed the vent covered in dust.
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.
Comments:
The purpose of today’s visit was to conduct a routine inspection at the above named establishment. All remaining critical violations shall be corrected within 10 days.
FOLLOW-UP INSPECTION
A follow-up inspection will be conducted on or about December 20, 2005 to ensure ALL critical violations and ALL repeat violations have been corrected. If violations are not corrected at the time of the follow-up inspection, a Notice of Violation will be sent to the establishment outlining repeat and flagrant violations. If violations are not corrected by the second follow-up, an informal conference will be scheduled at the Health Department to discuss why violations have not been corrected.
**It is important to train and monitor staff to ensure that violations remain corrected.
**Have additional staff certified since there has historically been an issue with a CFM being onsite at the beginning of inspections. A CFM must be onsite during ALL times of preparation and operation.
**Review the Big 5 food borne illnesses (Salmonella, E. Coli, Shigella, Hepatitis A, and Norovirus) and the symptoms associated with these illnesses (diarrhea, vomiting, severe stomach cramps and/or jaundice). Ensure that all employees, including management, understand reporting, restriction, and exclusion. Supplemental information has been provided to the CFM.
REMINDERS:
CROSS CONTAMINATION
It is important that raw meat is stored properly within refrigeration and freezer units to prevent cross contamination. Raw meat should be stored separately from ready-to-eat foods and from other types of raw meat. If stored on the same shelving unit within refrigerator and freezer units, raw meat should be stored as follows:
TOP SHELF: All pre-cooked and ready-to-eat foods (e.g. vegetables)
SECOND SHELF: Raw seafood/eggs
THIRD SHELF: Raw beef/raw pork
BOTTOM SHELF: Raw chicken
If needed, in Spanish it is as follows:
ESTANTE SUPERIOR: la comida precocinada y la comida que esta lista para comer (como vegetales)
SEGUNDO ESTANTE: Mariscos crudo y huevos
TERCER ESTANTE: Carne cruda
ESTANTE INFERIOR: Pollo crudo
I recommend making signs with this order and placing them on your refrigeration units so that your employees know the proper storage of food.
HANDWASHING REMINDER
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks. Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands for at least 20 seconds and thoroughly rinsing with clean water. Always wear gloves or use other suitable utensils such as tongs or deli tissue, when handling ready-to-eat food. Minimize bare hand contact with non-ready-to-eat food as well.
NOTES:
*Water Heater: same as file
*Dish Machine: same as file
*Grease Trap: biweekly
*Hood Filters: biweekly
*Hood System: 2x/year
*Pest Control Services: monthly; last inspection 12/1/05

June 22, 2005 (Follow-up)



Violations:
  • 4-501.11A - Repeat The following equipment was observed in a state of disrepair and damaged: 1. water accumulation at the bottom of the 2-door reach-in refrigerator. 2. broken Victory upright refrigerator. 3. rusted shelving beneath food prep surfaces. 4. rusted walk-in refrigerator door.
    Repair or replace the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
  • 4-501.11B - Repeat The door gasket of the walk-in refrigerator is torn.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 43.1-3-3A - Corrected During Inspection Critical Repeat There was no Certified Food Manager present at the beginning of the inspection.
    It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. This includes hours of food service and preparation. Failure to provide a CFM may result in immediate suspension of the foodservice permit.
  • 6-201.11 - Repeat The following aspects of the floor, wall or ceiling are not easily cleanable: 1. paper taped to the wall in the kitchen. 2. absorbent ceiling panels in the men's and women's restroom.
    Remove the papers on the wall. Replace the ceiling panels in the bathroom with panels that are smooth, easily cleanable and non-absorbant.
  • 6-202.14 - Repeat Toilet room door for the women's restroom is not provided with a self-closing door.
    Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
  • 6-501.12A - Repeat The ceiling in the kitchen noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

June 13, 2005 (Routine)



Violations:
  • 2-102.11A - Critical The person in charge failed to describe the relationship between the prevention of foodborne disease and the personal hygiene of a food employee. The CFM did not believe that handwashing is necessary when handling ready-to-eat food items.
    Ensure that the person in charge is knowledgeable about their role in the prevention of foodborne disease by educating and monitoring all food handlers for proper personal hygiene, including proper and frequent hand washing.
  • 2-103.11D - Poor handwashing procedures observed. Observed an employee wash his hands using no soap for only five seconds.
    Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands.
  • 2-103.11I - Employees are not properly sanitizing cleaned multiuse equipment and utensils. Observed the dishmachine at 0ppm chlorine.
    Ensure employees are properly sanitizing cleaned equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing.
  • 2-103.11K - Employees are not aware of or are not using suitable utensils or gloves with ready-to-eat food items to prevent cross-contamination.
    Ensure employees are preventing cross-contamination of ready-to-eat (RTE) food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
  • 2-103.11L - Employees are not properly trained in food safety as it relates to their assigned duties.Observed employees using bare hand contact with cooked and ready-to-eat food items.
    Train all employees in food safety as it relates to their assigned duties. bare hand contact is not permitted with ready-to-eat food items.
  • 2-301.12A - Corrected During Inspection Critical Improper handwashing procedures observed. Observed an employee wash hands using a spray arm near the dishmachine using no soap and rinsing for only five seconds.
    Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
  • 2-301.14A - Corrected During Inspection Critical 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 which may have contaminated his/her hands. Observed an employee use bare hand contact with food items and then almost put on gloves when told before washing hands first.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 2-301.15 - A food employee was observed cleaning their handsusing the spray arm near the dishmachine.
    Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
  • 2-401.11A - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed open drinking containers stored on a food prep surface.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) the employee's hands; (2) the container; and (3) exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
  • 3-301.11B - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed an employee remove cooked meat from a skewer onto a to-go container using his bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 3-301.11C - Corrected During Inspection Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed a single service sauce container used as a scoop in the sugar container.
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
  • 3-302.11A2 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw chicken stored over raw beef in the Beverage Air upright refrigerator as well as the walk-in refrigerator.
    Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
  • 3-302.11A4 - Corrected During Inspection Critical Observed uncovered fruit in the Victory upright refrigerator and uncovered sauce in the 2-door reach-in refrigerator.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-302.12 - Observed unlabeled containers of salt and rice.
    Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
  • 3-304.12 - Corrected During Inspection Dispensing utensils improperly stored between use. Observed the ice scoop stored with the handle touching the product.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F .
  • 3-304.14A - Wiping cloths improperly used. Observed a cloth used for traction under a cutting board.
    Ensure cloths used for wiping food spills are not used for any other purpose. For traction, use a cleanable material (i.e. rubber mats)
  • 3-305.11A3 - Corrected During Inspection Food stored on the floor and/or food stored less than 6" above the floor. Observed grains stored on the floor in the office.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 3-306.12A - Corrected During Inspection The condiments are not stored or dispensed in a manner to prevent contamination. Observed sugar uncovered in the dry storage area.
    Protect condiments by keeping them in dispensers that are designed to provide protection, protected food displays with proper utensils, in their original containers that are designed for dispensing or in individual packages or portions.
  • 4-101.111 - Corrected During Inspection The nonfood contact surface of the cardboard box under the frier is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 4-101.11B - The cardboard box used to store the single service forks is absorbent and therefore not an acceptable contact surface.
    Replace the container with one that is smooth, easily cleanable and non-absorbent.
  • 4-101.15 - Corrected During Inspection Critical A galvanized metal can of peppers is being used in contact with acidic foods.
    Discontinue use of galvanized metal as a food contact surface with acidic foods to prevent heavy metal contamination.
  • 4-101.19A - A wood knife block is used as a food contact surface.
    Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface.
  • 4-202.16 - Corrected During Inspection Milk crate(s) found used for the following: 1. to elevate skewers off the floor.
    Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
  • 4-501.114A - Critical Chlorine sanitizing solution used was not at an acceptable concentration. Observed 0ppm bleach being dispensed from the dishmachine.
    Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
  • 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution. Observed 0ppm chlorine in the dishmachine, which the CFM was not aware of.
    Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution.
  • 4-501.11A - The following equipment was observed in a state of disrepair and damaged: 1. water accumulation at the bottom of the 2-door reach-in refrigerator. 2. broken Victory upright refrigerator. 3. rusted shelving beneath food prep surfaces. 4. rusted walk-in refrigerator door.
    Repair or replace the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
  • 4-501.11B - The door gasket of the walk-in refrigerator is torn.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 4-501.12 - Observed several cutting boards that are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
  • 4-601.11A - Critical Repeat The following equipment was observed soiled to sight and touch: 1. bottom of the 2-door reach-in refrigerator with an accumulation of water.
    Clean and sanitize these surfaces for food contact.
  • 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1. the outside of the bulk salt container.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-903.11A - Clean skewers were found stored in a bucket on the ground.
    Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 4-903.11B - Corrected During Inspection Clean bowls and pitchers were observed stored with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
  • 4-904.11A - Corrected During Inspection Single service to-go containers and sauce containers were found handled, displayed or dispensed with the food or lip-contact surface facing one direction.
    Store ALL single service items with food or lip-contact surface facing downward to prevent contamination prior to use.
  • 4-904.11B - Unwrapped knives, forks, and spoons were not stored near the cash register with the handles up.
    To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
  • 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: 1. Sterilite containers used to store bread.
    Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
  • 43.1-3-1C - Corrected During Inspection Critical The establishment has not renewed the permit to operate a food establishment. Therefore the permit is no longer valid..
    Immediately discontinue foodservice operations and contact the Health Department at (703) 246-2444 to pay permit renewal fee and any applicable late charges and for re-instatement of the permit to operate.
  • 43.1-3-3A - Corrected During Inspection Critical There was no Certified Food Manager present at the beginning of the inspection.
    It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. This includes hours of food service and preparation. Failure to provide a CFM may result in immediate suspension of the foodservice permit.
  • 5-202.13 - Critical The diameter of the air gap between the water supply inlet and the floor drain of the food prep sink is less than twice the diameter of the water supply inlet.
    Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap
  • 6-201.11 - The following aspects of the floor, wall or ceiling are not easily cleanable: 1. paper taped to the wall in the kitchen. 2. absorbent ceiling panels in the men's and women's restroom.
    Remove the papers on the wall. Replace the ceiling panels in the bathroom with panels that are smooth, easily cleanable and non-absorbant.
  • 6-202.11A - One light shield in the hood is cracked and broken.
    Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
  • 6-202.14 - Toilet room door for the women's restroom is not provided with a self-closing door.
    Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
  • 6-303.11B - Repeat Inadequate lighting was noted in the Victory upright refrigerator as well as the Kelvinator 2-door upright freezer. Observed burnt out light bulbs in the unit.
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.
  • 6-305.11B - Lockers or other suitable facilities are not provided for employees clothing and other possessions. Observed jackets stored with single service items as well as bags stored over clean skewers.
    Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions.
  • 6-501.11 - Observed several ceiling panels out of place and stained in the office/dry storage area.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.12A - The ceiling in the kitchen noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 6-501.14A - Observed the vent in the walk-in refrigerator covered with dust and in need of cleaning.
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.
  • 6-501.16 - Observed mops in the mop bucket not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 7-102.11 - Corrected During Inspection Critical Working containers of toxins are not properly labeled. Observed several unlabeled spray bottles of chemicals.
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
  • 7-201.11B - Corrected During Inspection Critical Containers of toxins are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed a spray bottle of cleaner stored pointing towards single service forks.
    Containers of toxins must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Today I conducted a routine inspection at the above named establishment. All critical violations were not corrected during the inspection. A follow-up inspection will be conducted on June 23, 2005 to ensure that ALL critical and most non-critical violations have been corrected. If any questions arise, please contact me at (703)246-8436. Thank you.
IMPORTANT:
1. A follow-up inspection will be conducted on June 23, 2005 to ensure ALL critical violations and ALL repeat violations have been corrected, including most non-critical violations. If violations are not corrected at the time of the follow-up inspection, a Notice of Violation will be sent to the establishment outlining repeat and flagrant violations. If violations are not corrected by the second follow-up, an informal conference will be scheduled at the Health Department to discuss why violations have not been corrected. To avoid these further enforcement actions, have ALL critical violations and all repeat violations corrected by June 23, 2005.
2. Train employees on when, where and how to properly wash their hands. Handwashing is an important step in preventing foodborne illness and is absolutely necessary.
3. Employees MUST wear gloves or use suitable utensils when handling ready-to-eat food items.
4. A Certified Food Manager with a valid photo ID must be present during ALL hours of operation. This includes food preparation hours. No CFM is grounds for immediate closure.
5. Ensure that the permit is renewed each year before the new year begins to avoid closure of the establishment due to an expired permit.
6. Employee drinks must be equipped with a lid and a straw and stored in a location where they may not contaminate food, equipment, single service items, utensils or linens.
7. Maintain all bottles of toxins labeled with the name of the contents so that is may not become confused for another product. Also, store toxins in a location where they may not contaminate food, equipment, single service items, utensils or linens.
8. Maintain all food items covered while not in use to protect against environmental and other sources of contamination.
9. Adjust the plumbing on the food prep sink so that an acceptable air gap exists.
10. It is important that raw meat is stored properly within refrigeration and freezer units to prevent cross contamination. Raw meat should be stored separately from ready to eat foods and from other types of raw meat. If stored on the same shelving unit within refrigerator and freezer units, raw meat should be stored as follows:
TOP SHELF: All pre-cooked and ready to eat foods (e.g. vegetables)
SECOND SHELF: Raw seafood/eggs
THIRD SHELF: Raw beef/raw pork
BOTTOM SHELF: Raw chicken
If needed, in Spanish it is as follows:
ESTANTE SUPERIOR: la comida precocinada y la comida que esta lista para comer (como vegetales)
SEGUNDO ESTANTE: Mariscos crudo y huevos
TERCER ESTANTE: Carne cruda
ESTANTE INFERIOR: Pollo crudo
I suggest making signs with this order and placing them on your refrigeration units so that your employees know the proper storage of food.
11. Do not use galvanized metal cans as food contact surfaces after they have been opened. Transfer can leftovers to a food-grade container.
12. Contact me as soon as the dishmachine technician has repaired the machine. Use your test strips frequently to ensure the machine is sanitizing at the proper concentration of 50ppm-100ppm.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Maintain pest control services as needed. Keep records of all services provided. 5. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 6. Discuss with your employees illnesses and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, etc.). 7. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment.
NOTES:
* Water heater: STATE: model # SBF75 140 NE1, capacity 140,000 BTUs
* Dishmachine: JACKSON: model # ES-2000, chlorine sanitizing machine

January 06, 2005 (Follow-up)



Violations:
  • 3-302.11A3 - Corrected During Inspection Critical Soiled or improperly cleaned equipment or utensils used during food preparation.
    Protect food from cross contamination by using properly cleaned and sanitized equipment and utensils.
  • 4-502.13A - Manufacturer containers were observed reused for the storage of kabob skewers.
    Discontinue the reuse of single-use containers for utensil storage. Containers for the storage of skewers must be smooth and easily cleanable.
  • 4-601.11A - Corrected During Inspection Critical Kabob skewers and spacers were observed stored in 5 gallon containers which had a collection of dirty water - 1/4" - in the bottom. These skewers were then used in the preparation of kabobs with raw chicken and beef.
    Clean and sanitize these surfaces for food contact.
  • 6-303.11B - Inadequate lighting was noted in the reachin refrigerator next to the grill area.
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.
Comments:
This was a followup to a routine inspection conducted on December 7, 2004.
There have been significant improvements made since the original inspection of November 9, 2004. The owner has taken a personal interest in improving practices and procedures to provide a safer food service environment. A manager on duty with an expired CFM card has passed the test and had a new CFM ID card issued to him. Substantially all violations from the previous inspection have been corrected. Thank you for your efforts.
A few new observations were made at the time of this inspection. The air gap at the 3 vat sink - sanitizer sink - must be raised to approximately 4 inches above the floor. The drainpipe had been cut, but not cut enough. The practice of washing skewers in the dishwash machine and placing, wet, in a 5 gallon holding bucket must cease. The skewers must be air dried or dried with a disposable towel before being stored in the buckets. This change in procedure must be made immediately.
The next inspection will be in a proximately 4 months.

January 03, 2005 (Follow-up)

Comments:
The purpose of this visit was to followup on the cleanup from a sewer backup on January 3, 2005. Cleanup is complete. The establishment may now re-open. The permit to operate is re-instate.

January 03, 2005 (Complaint)



Violation: 43.1-3-5 - The Permit to Operate is temporarily suspended due to the imminent health hazard created by a sewage backup in the food establishment.
Conduct cleanup. Do not re-open for business until calling Health Department to arrange a followup inspection.
Comments:
This visit was for the purpose of conducting a complaint investigation of backed up plumbing in the food establishment. Upon arrival, the establishment was not open for business. A plumbing company was actively working to clear the sewer lines. Soon after arrival the lines were cleared. Cleanup will occur over the next few hours.
The Permit to Operate is temporarily suspended due to an imminent health hazard created by a sewage backup in a food establishment. The establishment may not re-open until the Health Department has been called to arrange a followup inspection. The complaint is confirmed at this time.
It is also noted at this time that a previous inspection has been scheduled for January 7, 2005. That inspection will still take place as planned.

December 06, 2004 (Follow-up)



Violations:
  • 43.1-3-4 - The CFM had an expired CFM identification card.
    The Certified Food Manager must have a valid ID per the Fairfax County Health Code. The proper ID must be obtained by Wednesday, November 17, 2004
  • 43.1-3-3A - Critical Repeat There is no Certified Food Manager present at the beginning of the inspection.
    It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. This includes hours of food service and preparation. Failure to provide a CFM may result in immediate suspension of the foodservice permit.
  • 4-302.12 - Repeat The certified food manager could not provide a food temperature measuring device.
    Obtain at least one food temperature measuring device so that employees can properly monitor the temperature of food items in the establishment.
  • 4-603.14 - Repeat Manual warewash process was being used incorrectly - only two sinks being used.
    Use all three sinks for manual warewashing. From left to right - wash, rinse, sanitize.
  • 4-501.11A - Repeat There was only one sink stopper available for use in the 3 vat sink.
    Provide two more stoppers in order to use the three vat sink properly.
  • 4-601.11C - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:1) shelf above handsink in kitchen; 2) shelf above meat grinder table.
    Clean all shelves in kitchen. Maintain nonfood-contact surfaces of equipment clean.
  • 4-702.11 - Critical Repeat It was observed that there was no sanitize step being used during any manual warewashing or wiping down of food prep surfaces.
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
  • 4-202.16 - Repeat Milk crates found used for the following: elevated storage.
    Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
  • 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 5-202.13 - Critical The diameter of the air gap between the sanitizer sink drainpipe and the flood level rim of the floor drain is less than twice the diameter of the water supply inlet.
    Provide an air gap with a diameter that is at least twice the diameter of the sink drainpipe and not less that 1 inch for proper backflow prevention by the air gap
Comments:
This inspection was a followup to an inspection conducted on November 9, 2004. My assessment of this visit is that the owner/CFM has done little to comply with instructions given during the previous inspection. There was no bleach in the building, to be used as the sanitizer for wiping cloths. There were no stoppers for the 3 vat sink. Milk crates were still being used as elevated storage. There was still no food thermometer available for the chef to periodically check food temperatures.
During this inspection, the owner arrived to explain that the CFM from the previous report was ill and not available for work. The owner is taking the CFM test tomorrow. She will fax a copy of her CFM ID card to the Health Department no later than Thursday, December 9, 2004. She also stated that she is looking to hire another person to be certified.
It was explained to the owner the importance of using sanitizer solution for cleaning in the kitchen. Set up the sanitizer sink every morning. Use a test kit to check the concentration. If the sanitizer chemical is changed from chlorine to quaternary ammonia make sure a new test kit is obtained. After setting up the sanitizer sink, dip another container in the sanitizer and use that container to store wiping cloths. ALL food prep surfaces must be wiped down between uses, with sanitizer. Any food prep done in a sink must be done at a sink other than the sanitize vat.
There will be a second followup inspection on January 7, 2005

November 09, 2004 (Routine)



Violations:
  • 43.1-3-4 - The CFM had an expired CFM identification card.
    The Certified Food Manager must have a valid ID per the Fairfax County Health Code. The proper ID must be obtained by Wednesday, November 17, 2004
  • 7-201.11B - Critical Containers of cleaner - spray cleaner, isopropyl alcohol, bug spray - were not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    CORRECTED DURING INSPECTION. Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 7-102.11 - Critical Repeat Working containers of spray cleaners are not properly labeled.
    CORRECTED DURING INSPECTION. Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
  • 3-304.12 - Ice scoop observed with handle laying in ice.
    CORRECTED DURING INSPECTION. Ice scoop may be stored in ice bin with handle up.
  • 43.1-1-5A - Critical Observed employee cutting pita bread and packaging in plastic bags with her bare hands.
    Provide a means to handle ready to eat foods - lettuce, bread, tomatoes - without bare hands. Gloves, tongs, tissue papers should be used instead of bare hands.
  • 6-301.12A - Observed that no paper towels were available for handsink in the kitchen.
    CORRECTED DURING INSPECTINO. Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
  • 3-302.12 - Unlabeled food containers - bulk salt.
    Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
  • 3-302.11A2 - Critical Repeat Different types of raw animal foods - chicken and beef stored in such a manner that may cause cross contamination.
    Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
  • 3-302.11A4 - Critical Unwrapped or uncovered food in the walkin refrigerator.
    CORRECTED DURING INSPECTION. Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-304.14B2 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 4-302.12 - The certified food manager could not provide a food temperature measuring device.
    Obtain at least one food temperature measuring device so that employees can properly monitor the temperature of food items in the establishment.
  • 4-603.14 - Manual warewash process was being used incorrectly - only two sinks being used.
    Use all three sinks for manual warewashing. From left to right - wash, rinse, sanitize.
  • 4-501.11A - There was only one sink stopper available for use in the 3 vat sink.
    Provide two more stoppers in order to use the three vat sink properly.
  • 3-307.11 - Observed kabob skewers handles laying the marinade sauce
    CORRECTED DURING INSPECTION. Do not contaminate foods by allowing objects to come in contact with food.
  • 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1) shelf above dishwash machine; 2) shelf above handsink in kitchen; 3) shelf above meat grinder table.
    Clean all shelves in kitchen. Maintain nonfood-contact surfaces of equipment clean.
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: 1) meat tray from meat grinder; 2) stainless steel bowl; 3) metal strainer bowls.
    Clean and sanitize these surfaces for food contact.
  • 4-702.11 - Critical It was observed that there was no sanitize step being used during any manual warewashing or wiping down of food prep surfaces.
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
  • 6-501.110B - Employee clothing and other possessions have been found stored in areas that may contaminate food, food-contact surfaces of equipment, single-service items, or single-use items.
    Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and possessions.
  • 4-202.16 - Milk crates found used for the following: elevated storage.
    Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
  • 4-602.11E - Soda nozzles in need of cleaning.
    Clean soda nozzles regularly.
  • 4-903.11B - Clean forks were observed stored with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
Comments:
The purpose of this visit was to conduct a routine inspection.
The CFM must obtain a current picture ID. A copy of the ID must be faxed to the Health Department no later than Wednesday, November 17, 2004.
All CRITICAL violations must be corrected within 7 days. There will be a complete followup inspecttion on December 7,2004. At that time a review will be made to see that processes have been changed to ensure complete food safety at all times. At that time all remaining violations must be corrected - cleaning, etc.
Set up the sanitizer sink every morning. Use a test kit to check the concentration. If the sanitizer chemical is changed from chlorine to quaternary ammonia make sure a new test kit is obtained. After setting up the sanitizer sink, dip another container in the sanitizer and use that container to store wiping cloths. ALL food prep surfaces must be wiped down between uses with sanitizer. Any food prep in a sink must be done at any sink other than the sanitize vat.
Instruct employees on the importance of using gloves when handling ready to eat foods - fruits, vegetables, breads, lettuce, etc.

December 19, 2003 (Routine)



Violations:
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all four handwashing stations of the food facility used by food employees.
    Corrected during inspection: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 6-501.114A - Facility is storing unnecessary items (Cornelius Icemaker) in the kitchen that is collecting spider web.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
  • 5-202.12A - The handwashing sink at the kitchen has reverse fitting of hot and cold water colors on the top of the faucets (green for HOT and red for COLD).
    Install these parts according to specification.
  • 6-202.16 - Kitchen wall next to the oven has three holes leading outside the kitchen, not protecting the establishment from possible pest intrusion.
    Repair perimeter walls and roof of the food establishment so as to protect against possible pests/animals intrusion.
  • 3-302.11A2 - Critical Unpasturized eggs stored in such a manner (at the upper shelf of the walk-in cooler) that may cause cross contamination.
    Corrected during inspection: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
  • 5-402.12 - Buckets and chemical containers were stored on the top of the grease trap located in the dry storage room.
    Corrected during inspection: Remove the item obstructing easy access to the grease trap.
  • 2-401.11A - Critical Repeat A food handler was observed drinking from an uncovered beverage container while in the kitchen.
    Corrected during inspection: A food handler may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands, the container, and exposed food or food contact equipment, utensils, linens, and unwrapped single-service and single-use articles. Provide a lid and straw for the beverage container.
  • 2-402.11A - Employees observed working in the food service area without proper hair restraints.
    Corrected during inspection: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
  • 6-202.14 - Toilet room door has a broken closing system.
    Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
  • 2-102.11F - Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food (all kinds of meat products).
    Corrected during inspection: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Code requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Code requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Code's objectives are fulfilled.
  • 4-502.11B - The food temperature measuring device was found out of calibration in the range of use.
    Corrected during inspection: Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use.
  • 5-501.113B - Outside refuse container was uncovered.
    Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
  • 5-501.111 - The waste storage container for outside has a broken lid.
    Replace the broken lid for the waste storage container
  • 43.1-3-3A - Critical Observed no Certified Food Manager upon arrival at 12:50 pm.
    Corrected during inspection: CFM arrived at 2:20 pm. Ensure the presence of a Certified Food Manager in the food establishment. It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager durign the operation of food establishment all the time.
Comments:
The purpose of today's inspection was to conduct a routine inspection. Please review the following comments:
(1) Correct all violations cited within ninety (90) days.
(2) Recommend obtaining Certified Food Manager license (CFM) for more than one staff of the food establishment.
(3) Keep records of grease trap cleaning on site for review by the Health Department.
(4) Please fax me a correct copy of CFM card for Mr. Majid Atash Sobh (CFM # 24083) by the end of this month.
If you have question, please contact me at 703-246-5481. Thank you.

April 24, 2003 (Routine)



Violations:
  • 2-401.11A - Critical The cook was eating at the food prep area where he may contaminate food, clean equipment, utensils or other items needing protection.
    Corrected during inspection. Provide a designated area where employees may eat so as not to contaminate exposed foodclean equipment, utensils, and linens unwrapped single-service and single-use articles or other items needing protection.
  • 3-302.11A1 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. OBserved raw shelled eggs stored on top of vegetables in the walkin cooler.
    Corrected during inspection. Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a bleach (chlorine) test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 4-202.11A - Critical The food contact surface of the metal can contains cracks, chips, or pits and can not be easily cleaned. Observed dills stored in rusted metal can in the Walkin cooler.
    Corrected during inspection. Repair or replace the can with food grade container to provide a food contact surface that is smooth and easily cleanable, and to prevent buildup of food debris.
  • 4-101.19A - A wooden brush is used as a food contact surface for butter oil.
    Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface.
  • 4-903.11D - Observed pot of rice stored on the floor.
    Corrected during inspection. Store foods six inches above the floor to prevent contamination.
  • 6-501.12A - 1. Observed the floors under the cookline soiled with grime buildup.2. Observed the hood soiled with dust (from charcoal) accumulation.
    Clean the facility.
  • 7-102.11 - Critical Working containers of cleaner and water are not properly labeled.
    Corrected during inspection. Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
Comments:
THe following temperatures are observed:
1. hotwater at handsink 145F
2. Walkin cooler 40F; raw chicken 40F
3. Upright cooler 39F: raw beef 40F
4. beverage cooler 25F; yogurt sauce 41F

Grease trap is cleaned on a weekly basis, according to the owner.

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