Amphora's Diner Deluxe, 1151 Elden St, Herndon, VA - Restaurant inspection findings and violations

Back to Virginia Restaurants, Virginia, VA smaller cities, VA small cities, All Cities.



Business Info

Restaurant: Amphora's Diner Deluxe
Address: 1151 Elden St, Herndon, Virginia
Phone: (703) 925-0900
Total inspections: 25
Last inspection: Sep 24, 2009

Working hours:
  • Sunday: 12:00am - 12:00am
  • Monday: 12:00am - 12:00am
  • Tuesday: 12:00am - 12:00am
  • Wednesday: 12:00am - 12:00am
  • Thursday: 12:00am - 12:00am
  • Friday: 12:00am - 12:00am
  • Saturday: 12:00am - 12:00am
Primary contact: Petros Kontos
Cuisine: Diner
Reservations: Not accepted

Restaurant representatives - add corrected or new information about Amphora's Diner Deluxe, 1151 Elden St, Herndon, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 2-401.11(A) - Corrected During Inspection Critical Repeat A food handler was observed drinking from an uncovered beverage container while in the kitchen. Cup of water.
  • 3-301.11(B) - Corrected During Inspection Critical Food employee was observed handling the following ready-to-eat food using his bare hands: cooked french fries.
  • 3-202.15 - Corrected During Inspection Critical The following food item from damaged packaging was found offered for service: dented can of sauerkraut.
  • 7-102.11 - Corrected During Inspection Critical Working container of poisonous and toxic material, bottle of degreaser, is not properly labeled with a common name.
  • 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The concentration of the bleach sanitizing solution in a bucket was measured in excess of 200ppm.
  • 3-304.12(A)-(F) - Corrected During Inspection Dispensing and/or in-use utensils improperly stored between use as follows: sugar scoop.
  • 4-901.11(A) - Pots and pans were found stacked while wet after cleaning and chemical sanitization.
  • 6-303.11(B) - Observed that inadequate lighting was provided in a reach-in refrigerator and a reach-in freezer. Bulbs out.
September 24, 2009Routine53Details / Comments
2-401.11(A) - Corrected During Inspection Critical Repeat Open drinking container, cup of soda with a straw, stored in a manner that may contaminate food and food contact surfaces. On a shelf above a food prep table.June 09, 2009Critical Procedures10Details / Comments
  • 2-401.11(A) - Corrected During Inspection Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Tomatoes, dressings, cheese and coleslaw in refrigeration units
  • 4-301.11 - Salad unit and server unit are not currently operating as required to hold food at a temperature of 41f or below.
  • 4-601.11(A) - Critical The containers holding washed utensils in the catering area are soiled. The " clean " end of the three vat sink in the catering area is soiled and has soiled items.
  • 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. 50 ppm Quaternary Ammonium.
  • 6-301.11 - Observed that hand soap was not provided at handwashing sinks at bar and catering area..
  • 6-301.12(A) - Corrected During Inspection Observed that no paper towels were available for handwashing sink at bar and catering area. .
  • 7-201.11(B) - Corrected During Inspection Critical Containers of sanitizer or cleaners were stored on shelf over the three vat sink in the catering area.
  • 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The concentration of the Chlorine solution was measured in excess of 100 ppm.
May 14, 2008Routine--Details / Comments
  • 2-303.11 - Repeat Employees observed wearing jewelry on their arms and hands while preparing food. Watch
  • 2-401.11(A) - Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 3-301.11(A) - Corrected During Inspection Critical Food employee failed to wash his or her hands prior to engaging in food preparation.or washing dishes.after loading dish machine with soiled dishes.
  • 3-301.11(B) - Corrected During Inspection Critical Observed wait staff handling items with bare hands while preparing plates for service Improper containers used to dispense salt and other bulk foods..
  • 3-302.12 - Corrected During Inspection Repeat Unlabeled food containers with the following food items that are not easily identified by appearance: Salt, flour and other white powders.
  • 3-303.11 - Repeat Wine bottle found in drink ice.
  • 3-304.12(A)-(F) - Corrected During Inspection Repeat Dispensing and/or in-use utensils improperly stored between use as follows: Knives stored in 90 F water on line.
  • 3-501.13(A)-(D) - Corrected During Inspection Observed the following food thawing using an improper method: Meat on trays outside refrigerators.
  • 4-202.16 - Milk crate(s) found used for the following purpose(s): Storage in food prep areas.
  • 4-204.112(D) - Three damaged temperature measuring devices broken.
  • 4-501.11(B) - Repeat Shelving in walk in refrigeration units is rusted.
  • 4-501.12 - Repeat The cutting board(s) along the cook line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 4-502.13(A) - Repeat Manufacturer containers were observed reused for the storage of food.
  • 4-601.11(C) - Corrected During Inspection Repeat Storage drawers soiled.
  • 4-602.11(E)(4) - Corrected During Inspection Repeat Beverage dispenser holder is soiled.
  • 4-703.11(B) - Corrected During Inspection Critical Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112)
  • 4-903.11(B) - Corrected During Inspection Repeat Clean coffee filters and take out containers in storage were observed stored with the food-contact surface facing upward.
  • 43.1-1-5(f) - Corrected During Inspection The following items are intended for household use only and are not approved for use in a commercial food establishment: Blender and juicer.
  • 5-205.11(B) - Corrected During Inspection The handwashing station at the main kitchen is being used as a dump station.
  • 5-501.17 - Repeat No covered container in toilet room in kitchen area.
  • 6-301.14 - No hand wash sign in first floor toilet room.
  • 6-303.11(C) - Light burnt out in hood.
  • 6-305.11(B) - Corrected During Inspection Repeat Personal items found at work stations, cell phone, glasses, pack at dish machine.
  • 6-501.11 - Thresholds of two refrigertion walk in units are damaged. Wall at top of stairs is damaged.
  • 6-501.12(A) - Fan grids, parts of hood, toilet room doors etc in need of periodic cleaning.
  • 6-501.15 - Critical Can of Rustoleum paint found on shelf with food items.
  • 7-102.11 - Corrected During Inspection Critical Sanitizer bottles not labled with nqme of contents.
  • 7-201.11(A) - Corrected During Inspection Sanitizer solution stored with food related items in front beverage and dessert station.
  • 7-209.11 - Corrected During Inspection Skin cream stored on shelf with cereal boxes.
October 29, 2007Routine623Details / Comments
  • 2-303.11 - Corrected During Inspection Employee observed wearing jewelry on arms and hands while preparing food. Wrist watch
  • 2-401.11(A) - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 3-302.12 - Corrected During Inspection Unlabeled food containers with the following food items that are not easily identified by appearance: Salt ,sugar and similar hard to identify product..
  • 3-303.11 - Corrected During Inspection Ice bin at bar set up for drink ice has over filled beverage holder and bottles of beverage in the drink ice.
  • 3-304.12(A)-(F) - Corrected During Inspection Dispensing and/or in-use utensils improperly stored between use as follows: Spoon in sugar, scoops with chains in ice bins,scoops in standing water at less than 135 F, tongs on oven handles in a manner allowing contact with clothing.
  • 3-304.15(A) - Corrected During Inspection Food gloves that have been used were left on counter rather thn discarded after use.
  • 3-501.17(A)(1) - Corrected During Inspection 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:
  • 4-301.11 - The reach in refrigerator on the left end of the cook line and the walk in freezer to the right of the cook line were not maintaining temperatures adequate to keep foods at 41 F or less.
  • 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: Kitchen hand sink.
  • 4-501.11(B) - The door gaskets of refrigeration units are damaged, Handles on towel dispensers are missing, Shelving in several refrigeration units are rusted, peeling coatings, or otherwise unsmooth and difficult to clean. The drain line in freezer 5 is dripping on floor causing an ice build up, The insulation tape on a line in walk-in #1 is deteriorating.
  • 4-501.114(A) - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration In wipe cloth containers Sanitizer was >200 PPM.
  • 4-501.12 - The cutting board(s) along the food preparation lines are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 4-502.13(A) - Manufacturer containers were observed reused for the storage of food.
  • 4-601.11(A) - Corrected During Inspection Critical Take out food utensils under counter are soiled from above. Can opener tied to station in beverage area is soiled.
  • 4-601.11(C) - Corrected During Inspection Drawer in food preparation area had collection of lemons, unprotected condiment cups, and other assorted items.
  • 4-602.11(E)(4) - Corrected During Inspection Small growth of mold or yeast on ice machine chutes and in holder for drink dispenser.
  • 4-903.11(B) - Corrected During Inspection Clean coffee filters, deli platters and lids were observed stored with the food-contact surface facing upward.
  • 4-904.11(B) - Corrected During Inspection Take-out utensils stored randomly in large container this allows bare hand contact with lip contact surfaces.
  • 5-205.11(A) - Corrected During Inspection The handwashing facility located at the bar is blocked, preventing access by employees for easy handwashing. By a tray of stored items.
  • 5-205.15(B) - The toilet tank lid for the employee ladies room is damaged.
  • 5-501.113(B) - Corrected During Inspection Outside refuse container was uncovered.
  • 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility.
  • 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the Employees unisex toilet room and employee ladies room .
  • 6-202.15(A)(1)-(3) - Corrected During Inspection The door to the downstairs area is being left open.
  • 6-305.11(B) - Corrected During Inspection Lockers or other suitable facilities are being used by employees clothing and other possessions. Jacket found in non used refrigeration unit with bread products,
  • 6-501.114(A) - Non-working refrigerator used to store bread and act as table for slicer. Several no longer used items of equipment in bakery area ( area being renovated for storage)
May 02, 2007Routine422Details / Comments
No violation noted during this evaluation. November 06, 2006Complaint00Details / Comments
3-501.16(A)(2)(b) - Corrected During Inspection Critical The egg storage container was over filled with several trays of eggs. The eggs varied in temperature from 49 F to 60 F The walk in refrigerator in the upper kitchen near the cook line is able to maintain 41 F when the door is kept closed but the closer is weak allowing the door to stay open and the temperature of the unit to rise. One refrigerator on the cookline and Walk-in #1 in the lower level are operating between 41 and 45 F. All units will have to be able to maintain 41 F or less by January 1, 2008,.September 18, 2006Follow-up10Details / Comments
  • 2-301.12A - Critical Repeat Improper handwashing procedures observed.
  • 2-301.14A - Critical Repeat A food employee failed to wash his or her hands before putting on clean gloves 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.
  • 2-401.11A - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the following units: 1. Traulsen upright refrigerator@cook line: Observed raw smoked salmon stored on a shelf above cooked meats, sauces, and fruit.
  • 3-302.11A4 - Critical Repeat Unwrapped or uncovered food inside the following units: 1. 3-door RI refrigerator@cook line, 2. 2-door RI refrigerator@cook line, 3. 4-door RI refrigerator@cook line, 4. Traulsen upright refrigerator@cook line, 5. Walk-in refrigerator@cook line, 6. Walk-in refrigerator #1. NOTHING SHALL REMAIN UNCOVERED.
  • 3-501.16C - Critical Repeat The following foods are cold holding at improper temperatures: 1. sliced tomatoes: 53f, 2. tuna salad: 55f, 3. hard boiled eggs: 54f, 4. roast beef: 46f, 5. raw shelled eggs: 68f, 6. smoked salmon: 52f, 7. sliced ham: 49f, 8. meat balls: 53f, 9. fruit salad: 45f, 10. salad dressings: 48f, 11. heavy cream: 46f, 12. meat sauce: 46f, 13. cooked spaghetti: 45f, 14. prime rib: 51f, 15. roasted chickens: 47f, 16. salad dressing: 60f, 17. gyro sauce: 62f, 18. sour cream: 50f, 19. cole slaw: 49f.
  • 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) foods stored inside refrigerators including but not limited to cooked meats, cooked pasta, cooked/blached vegetables, salad dressings, gyro sauces, sauces, chili, meat sauce, soups, chicken salad, tuna salad, egg salad, seafood salad, etc. are not properly dated for disposition.
  • 3-501.19A - Critical Repeat Hollandaise sauce for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
  • 4-301.11 - Repeat The following refrigerators are currently not capable of holding foods at temperatures of 41f-45f or below: 1. RI refrigerator for storage of raw shelled eggs at the cook line: top of the unit: 68f, bottom of the unit: 29f (cold air does not rise), 2. Traulsen upright refrigerator@cook line: 49f, 3. Walk-in refrigerator (kitchen): 47f, 4. 2-door RI refrigerator@diner counter for milk storage: 58f.
  • 4-501.114A - Critical Chlorine sanitizing solution used was not at an acceptable concentration in one wet towel bucket at the cook line. Observed the wet towel bucket at 0ppm of bleach.
  • 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: 1. tomato slicers, 2. inside refrigerators and freezers (shelves). *NOTE: Any unused pieces of equipment found in the prep. kitchen in the basement shall be removed from the premises as stated under 6-501.114.
  • 4-601.11B - Repeat Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: 1. sheet pans, 2. loaf pans, 3. pots (all sizes), 4. skillets, 5. roasting pans.
  • 4-603.12A - Food debris on equipment and utensils is not observed removed by scrapping prior to loading of item into the warewashing machine.
  • 4-901.11A - Repeat Observed clean equipment stacked while wet after cleaning and heat and/or chemical sanitization.
  • 43.1-1-5A - Critical Repeat Observed wait staff handling ready to eat foods using their bare hands. For example, wait staff handle toast or fresh fruit using their bare hands.
  • 6-301.11 - Repeat Soap was not provided at the BAR hand sink.
  • 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at the following hand sinks: 1. cook line hand sink, 2. men's employee restroom hand sink in the basement, 3. wait station hand sink, 4. bar hand sink.
  • 7-201.11B - Critical Repeat Observed wet towel buckets and spray bottles of chemicals improperly stored.
June 19, 2006Follow-up126Details / Comments
No violation noted during this evaluation. June 19, 2006Complaint00Details / Comments
  • 2-103.11D - Poor handwashing procedures observed.
  • 2-103.11F - Employees are not aware of OR are not monitoring the cook/reheat temperatures of potentially hazardous food.
  • 2-301.12A - Critical Improper handwashing procedures observed.
  • 2-301.14A - Critical Repeat Food employees failed to wash his or her hands before putting on clean gloves and 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.
  • 2-303.11 - Repeat Employees observed wearing jewelry on their arms and hands while preparing food (i.e. bracelets, watches, excessive rings, long earrings, long necklaces).
  • 2-402.11A - Corrected During Inspection Employees observed working in the food service area without proper hair restraints.
  • 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the following units: 1. Walk-in freezer #3: Observed raw frozen calf liver stored on a shelf above frozen vegetables (corn), 2. Traulsen 3-door freezer: Observed raw frozen beef items stored on sheet pans in racks above frozen pasta. 3. Walk-in refrigerator@cook line: Observed raw shelled eggs and smoked salmon stored on shelves above tuna salad, diced ham, and omellete fillings.ORGANIZE ALL REFRIGERATORS AND FREEZERS AS SEEN ON THE BACK PAGE OF THIS INSPECTION REPORT.
  • 3-302.11A2 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed foods not sorted by their "type" and cooking temperatures. ORGANIZE THE REFRIGERATORS AND FREEZERS AS SEEN ON THE BACK PAGE OF THE INSPECTION REPORT.
  • 3-304.14B2 - Wiping cloths improperly stored between use.
  • 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. Observed food stored on the floor at the following locations: 1. Walk-in refrigerator #5, 2. Walk-in freezer #3, 3. Walk-in refrigerator #2, 4. Walk-in refrigerator #1, 5. Walk-in refrigerator in the kitchen. NOTHING SHOULD BE STORED ON THE FLOOR.
  • 3-501.14A - Critical The following foods are noted not being adequately cooled to prevent the growth of harmful bacteria: 1. cooked top round: 53f, 2. soups: 126f.
  • 3-501.15A - In conjunction with 3-501.14: The methods used for cooling were not adequate. Observed large 5 gallon containers of chicken soup being cooled at room temperature. Observed a large fully cooked top round sitting covered inside the walk-in refrigerator in the kitchen. These methods of cooling large batches of hot food will not suffice. Follow one or more of the methods below to ensure hot foods cool from 140f to 70f within 2 hours and from 70f to 41f or below within 4 hours.
  • 3-501.16C - Critical Refrigeration units found to be capable of holding potentially hazardous food items at a temperature range of 41-45F. Units are not able to maintain internal items at a temperature of 41F or less. The following food items were out of temperature inside the following units: 1. Walk-in refrigerator #2: a. salad dressings: 55f, b. raw shelled eggs: 57f, c. fresh butter: 58f, d. milk and heavy cream: 55f, 2. Walk-in refrigerator #1: a. cooked whole potatoes: 45f, 3. Walk-in refrigerator (kitchen): a. cooked top round: 53f, 4. 4-door reach-in refrigerator@cook line: a. tuna salad: 51f, b. chicken salad: 52f, 5. Traulsen upright refrigerator@cook line: a. grape leaves: 46f, b. meat balls: 45f, 6. reach-in refrigerator@cook line for egg storage: a. raw shelled eggs: 60f, 7. Walk-in refrigerator@cook line: a. sliced potatoes (for hash browns): 47f, 8. 4-door reach-in refrigerator@salad prep. station: a. salad dressings: 51f, b. gyro sauce: 54f.
  • 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) foods including but not limited to pancake and waffle batters, cole slaw, cooked potatoes and other vegetables, cooked meats, cooked rice and pastas, soups, and sauces that are stored inside refrigeration units are not properly dated for disposition.
  • 3-501.18A - Corrected During Inspection Critical The prepared ready-to-eat (RTE) foods including but not limited to salad dressings in the walk-in refrigerator #2 were not discarded by the "USE BY" date. Foods were dated 4/7/2006 and 4/10/2006, therefore the "use by" dates are 4/13/2006 and 4/16/2006. Today is 4/18/2006.
  • 3-501.19A - Corrected During Inspection Critical Repeat Hollandaise sauce for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
  • 3-603.11 - Critical A review of the menu with the foodservice operator indicates that the following food items may be served raw and/or undercooked and are NOT identified with an asterick (*): 1. ALL steak, filet items, 2. smoked salmon items. Manager stated that new menus are going to be printed in June 2006.
  • 4-301.11 - Corrected During Inspection Repeat Observed the following units currently operating at temperatures above 41f-45f: 1. Walk-in refrigerator #2: 58f with food items at 55f-58f, 2. Walk-in refrigerator #1: 46f with food items at 46f, 3. 2-door reach-in refrigerator@cook line: 45f-46f, 4. reach-in refrigerator@cook line (for raw egg storage): 59f with eggs at 60f, 5. 2-door reach-in refrigerator@wait station (for dairy storage) with a refrigerated cake display case: 45f-51f.
  • 4-302.12 - I could not locate a food temperature measuring device.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions used in the 3-vat sink and wet towel buckets.
  • 4-501.11A - The following equipment was observed in a state of disrepair and damaged: 1. 3-door reach-in refrigerator@cook line: Observed the unit broken and not in use.
  • 4-502.11C - The ambient air temperature gauges on the following units are not in good repair and/ or not accurate in the range of use: 1. Walk-in refrigerator #5: Unit thermometer reads 50f when the unit is actually 37f, 2. 2-door reach-in refrigerator@cook line: Unit thermometer is cracked and damaged, 3. "Halo Heat" hot holding unit: Unit thermometer is damaged.
  • 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch in the bakery kitchen located in the basement: 1. tomato slicers, 2. lemon slicers, 3. onion dicers.
  • 4-601.11B - Repeat Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: 1. all sheet pans, 2. all pots (all sizes), 3. all skillets (all sizes), 4. all roasting pans, 5. all loaf pans.
  • 4-602.11D - Critical Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris. Observed the following components unclean inside refrigeration and/or freezer units: 1. Walk-in refrigerator #5: Observed the shelves unclean and rusted, 2. Walk-in freezer #3: Observed the shelves unclean and rusted, 3. Walk-in refrigerator #2: Observed the shelves unclean and rusted, 4. Walk-in refrigerator #1: Observed the shelves unclean and rusted, 5. Traulsen 3-door freezer in the kitchen: Observed the floor unclean inside the unit, 6. 2-door reach-in refrigerator@cook line: Observed the fan covers unclean with dust, 7. 3-door reach-in refrigerator@cook line: Observed the fan covers unclean with dust and debris, 8. 2-door reach-in refrigerator@cook line: Observed the fan covers unclean with dust and debris, 9. 4-door reach-in refrigerator@cook line: Observed the fan covers unclean, 10. reach-in refrigerator@cook line for shelled eggs: Observed the floor unclean with standing water, 11. Traulsen upright refrigerator@cook line: Observed the fan covers unclean, 12. 4-door reach-in refrigerator@salad prep. station: Observed the fan covers unclean, 13. 2-door reach-in refrigerator@wait station: Observed the fan covers unclean, 14. True sliding door refrigerator (Coca-Cola unit): Observed the fan covers unclean, 15. 2-door reach-in refrigerator@front counter (milk storage): Observed the fan covers unclean. CLEAN INSIDE ALL REFRIGERATORS AND FREEZERS INCLUDING FLOORS, WALLS, SHELVES, FAN COVERS, ETC.
  • 4-602.11E - Repeat Surfaces of the following equipment were observed soiled with accumulations of grime and debris: 1. inside both ice machines in the basement (one is in use and the other is broken) including the ice chutes and paneling, 2. can openers, blades, and housing units, 3. bread slicers.
  • 4-602.12B - The interiors of ALL microwave ovens is observed soiled.
  • 4-901.11A - Repeat Observed clean equipment stacked while wet after cleaning and heat and/or chemical sanitization.
  • 43.1-1-5A - Critical Observed wait staff employees handling ready to eat foods using their bare hands. The employees were handling toast, bacon, etc.
  • 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: 1. Roughneck Rubbermaid plastic containers (not specifically labeled NSF) for food storage, 2. Hamilton Beach blender, 3. Kitchen Aid coffee grinder.
  • 5-205.11B - The handwash station at the cook line in the kitchen is being used as a dump station.
  • 6-301.11 - Soap was not provided at the following hand sinks: 1. cook line hand sink in the kitchen (in front of the Traulsen 3-door freezer), 2. bar hand sink.
  • 6-301.12A - Observed that no paper towels were available for the following hand sinks: 1. cook line hand sink (besides the 3-door freezer in the kitchen).
  • 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at the following hand sinks: 1. men's restroom hand sink in the basement, 2. cook line hand sink in the kitchen (in front of the Traulsen 3-door freezer), 3. wait station hand sink, 4. bar hand sink.
  • 6-501.114A - Repeat Facility is storing unused and/or unnecessary items to the operation or maintenance of the establishment. Observed unused equipment stored in the basement such as conveyor toaster ovens, a gas range, and an ice machine.
  • 7-201.11B - Critical Observed chemicals and sanitizers improperly stored on work surfaces in the kitchen.
April 18, 2006Critical Procedures1422Details / Comments
  • 2-301.14A - Corrected During Inspection Critical Repeat Food employees failed to wash his or her hands before putting on clean gloves and 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.
  • 2-303.11 - Repeat Employees observed wearing jewelry on their arms and hands while preparing food (e.g. excessive rings, bracelets, watches).
  • 3-301.11B - Corrected During Inspection Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed an employee handling fresh bread to be sliced with his bare hands. Instruct the employee to wash his hands and put on gloves when handling the fresh bread.
  • 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food inside the walk-in refrigerator #5. Observed raw beef stored on the shelf above deli meats.
  • 3-302.11A4 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food inside walk-in refrigerator #5. Observed containers of raw chicken and raw beef uncovered.
  • 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. Observed foods stored on the floor inside the walk-in refrigerators and freezers in the basement. NOTHING should be stored on the floor.
  • 3-305.14 - Repeat Food is subject to environmental sources of contamination during preparation. Observed an employee preparing cooked potatoes at the Hobart slicer. He places a sheet pan on top of a trash can and a container of top of the sheet pan to catch the sliced potatoes. A trash can is NOT a table.
  • 3-501.16B - Critical Repeat Observed the following foods cold holding at improper temperatures: 1. raw chicken wings inside 3-door reach-in refrigerator at the cook line: 50f, 2. sliced ham inside 3-door reach-in refrigerator at the cook line: 47f, 3. bleu cheese salad dressing inside the 4-door reach-in refrigerator at the salad station: 50f, 4. gyro sauce inside the 4-door reach-in refrigerator at the salad station: 48f, 5. cole slaw inside the 2-door reach-in refrigerator at the wait station: 48f, 6. fruit salad inside the 2-door reach-in refrigerator at the wait station: 49f.
  • 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) foods including but not limited to salad dressings, cooked vegetables, prepared foods, sauces, tuna and chicken salads, etc. inside the walk-in refrigerators are not properly dated for disposition. The food items are dated with a "use by" date that exceeds 7 days. For example, the foods are dated 10/29/2005 to 11/6/2005. The foods shall be date marked with a "use by" date of 11/4/2005.
  • 3-501.19A - Corrected During Inspection Critical Hollandaise sauce for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
  • 4-301.11 - Repeat Observed the following refrigeration units currently not capable of holding foods at 41f (45f) or below: 1. 3-door reach-in refrigerator@cook line: 49f, 2. 2-door reach-in refrigerator@wait station: 49f, 3. egg unit@cook line: top of the unit: 69f, bottom of the unit: 42f.
  • 4-501.12 - Repeat The cutting board(s) along the soup station and bread station and the cook line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 4-502.11A - Repeat Observed the following equipment in a state of disrepair and condition preventing effective maintenance and easy cleaning: 1. wood bread boards in the bakery, 2. wood legs and shelving unit under the bakery prep. table in the basement, 3. wood handled utensils including spatulas. ALL wood surfaces shall be constructed of ONLY hard maple and they sould only be used as a prep. surface for baking bread.
  • 4-601.11A - Corrected During Inspection Critical Repeat The following utensils were observed soiled to sight and touch: 1. tomato slicer, 2. lettuce slicer, 3. cutting boards, 4. utensils (ladels), 5. cheese grater. These items were stored above the 3-vat sink in the basement.
  • 4-601.11B - Repeat Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: 1. sheet pans for baking, 2. loaf pans (all types), 3. skillets (all sizes), 4. pots (all sizes).
  • 4-602.11E - Repeat The following surfaces are observed soiled with accumulations of grime and debris: 1. inside BOTH ice machines including ice chutes and paneling, 2. can opener units, blades, and housing, 3. bread slicers in the basement.
  • 4-901.11A - Repeat Observed clean equipment stacked while wet after cleaning and heat and/or chemical sanitization.
  • 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: 1. green Rubbermaid containers currently being used for food storage.
  • 5-501.17 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies restroom stall for the employees in the basement.
  • 6-202.11A - Repeat Lights bulb(s) in the following locations are not covered by a protective shielding: 1. basement area, 2. dry storage area in the basement, 3. employee restrooms and locker rooms in the basement.
  • 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at the COOK LINE hand sink in the kitchen.
  • 6-501.11 - Repeat The following physical structures are not maintained in good repair: 1. floor tiles are damaged inside the men's and women's locker room, 2. ceiling panels are damaged inside the women's and men's locker rooms and restrooms, 3. ceiling panels are damaged and discolored in the bakery (basement), 4. base board paneling is damaged inside the men's and ladies locker rooms and restrooms, 5. floor tiles are damaged inside walk-in refrigerator #1 and #2 and a walk-in refrigerator in the kitchen located upstairs, 6. floor tiles need regrouting in the bakery (basement) and kitchen (upstairs).
  • 6-501.114A - Repeat Facility is storing unused and/or unnecessary items to the operation or maintenance of the establishment. REMOVE ALL unused equipment from the premises.
  • 6-501.18 - Repeat Handwashing facilities and fixtures are unclean and not maintained inside the men's employee restroom in the basement.
November 02, 2005Follow-up--Details / Comments
  • 2-301.14A - Corrected During Inspection Critical Repeat Food employees failed to wash his or her hands before putting on clean gloves and 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.
  • 2-303.11 - Repeat Employees observed wearing jewelry on their arms and hands while preparing food (e.g. excessive rings, bracelets, watches).
  • 3-301.11B - Corrected During Inspection Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed an employee handling fresh bread to be sliced with his bare hands. Instruct the employee to wash his hands and put on gloves when handling the fresh bread.
  • 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food inside the walk-in refrigerator #5. Observed raw beef stored on the shelf above deli meats.
  • 3-302.11A4 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food inside walk-in refrigerator #5. Observed containers of raw chicken and raw beef uncovered.
  • 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. Observed foods stored on the floor inside the walk-in refrigerators and freezers in the basement. NOTHING should be stored on the floor.
  • 3-305.14 - Repeat Food is subject to environmental sources of contamination during preparation. Observed an employee preparing cooked potatoes at the Hobart slicer. He places a sheet pan on top of a trash can and a container of top of the sheet pan to catch the sliced potatoes. A trash can is NOT a table.
  • 3-501.16B - Critical Repeat Observed the following foods cold holding at improper temperatures: 1. raw chicken wings inside 3-door reach-in refrigerator at the cook line: 50f, 2. sliced ham inside 3-door reach-in refrigerator at the cook line: 47f, 3. bleu cheese salad dressing inside the 4-door reach-in refrigerator at the salad station: 50f, 4. gyro sauce inside the 4-door reach-in refrigerator at the salad station: 48f, 5. cole slaw inside the 2-door reach-in refrigerator at the wait station: 48f, 6. fruit salad inside the 2-door reach-in refrigerator at the wait station: 49f.
  • 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) foods including but not limited to salad dressings, cooked vegetables, prepared foods, sauces, tuna and chicken salads, etc. inside the walk-in refrigerators are not properly dated for disposition. The food items are dated with a "use by" date that exceeds 7 days. For example, the foods are dated 10/29/2005 to 11/6/2005. The foods shall be date marked with a "use by" date of 11/4/2005.
  • 3-501.19A - Corrected During Inspection Critical Hollandaise sauce for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
  • 4-301.11 - Repeat Observed the following refrigeration units currently not capable of holding foods at 41f (45f) or below: 1. 3-door reach-in refrigerator@cook line: 49f, 2. 2-door reach-in refrigerator@wait station: 49f, 3. egg unit@cook line: top of the unit: 69f, bottom of the unit: 42f.
  • 4-501.12 - Repeat The cutting board(s) along the soup station and bread station and the cook line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 4-502.11A - Repeat Observed the following equipment in a state of disrepair and condition preventing effective maintenance and easy cleaning: 1. wood bread boards in the bakery, 2. wood legs and shelving unit under the bakery prep. table in the basement, 3. wood handled utensils including spatulas. ALL wood surfaces shall be constructed of ONLY hard maple and they sould only be used as a prep. surface for baking bread.
  • 4-601.11A - Corrected During Inspection Critical Repeat The following utensils were observed soiled to sight and touch: 1. tomato slicer, 2. lettuce slicer, 3. cutting boards, 4. utensils (ladels), 5. cheese grater. These items were stored above the 3-vat sink in the basement.
  • 4-601.11B - Repeat Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: 1. sheet pans for baking, 2. loaf pans (all types), 3. skillets (all sizes), 4. pots (all sizes).
  • 4-602.11E - Repeat The following surfaces are observed soiled with accumulations of grime and debris: 1. inside BOTH ice machines including ice chutes and paneling, 2. can opener units, blades, and housing, 3. bread slicers in the basement.
  • 4-901.11A - Repeat Observed clean equipment stacked while wet after cleaning and heat and/or chemical sanitization.
  • 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: 1. green Rubbermaid containers currently being used for food storage.
  • 5-501.17 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies restroom stall for the employees in the basement.
  • 6-202.11A - Repeat Lights bulb(s) in the following locations are not covered by a protective shielding: 1. basement area, 2. dry storage area in the basement, 3. employee restrooms and locker rooms in the basement.
  • 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at the COOK LINE hand sink in the kitchen.
  • 6-501.11 - Repeat The following physical structures are not maintained in good repair: 1. floor tiles are damaged inside the men's and women's locker room, 2. ceiling panels are damaged inside the women's and men's locker rooms and restrooms, 3. ceiling panels are damaged and discolored in the bakery (basement), 4. base board paneling is damaged inside the men's and ladies locker rooms and restrooms, 5. floor tiles are damaged inside walk-in refrigerator #1 and #2 and a walk-in refrigerator in the kitchen located upstairs, 6. floor tiles need regrouting in the bakery (basement) and kitchen (upstairs).
  • 6-501.114A - Repeat Facility is storing unused and/or unnecessary items to the operation or maintenance of the establishment. REMOVE ALL unused equipment from the premises.
  • 6-501.18 - Repeat Handwashing facilities and fixtures are unclean and not maintained inside the men's employee restroom in the basement.
November 02, 2005Follow-up--Details / Comments
  • 2-401.11A - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 3-304.12 - Repeat Dispensing and/or in-use utensils improperly stored between use. Observed cooking tongs hanging on oven door handles at the cook line.
  • 3-304.14A - Corrected During Inspection Wiping cloths improperly used. Observed wiping cloths underneath cutting boards.
  • 4-301.11 - Corrected During Inspection Repeat Observed the following units not currently capable of holding foods at 41f (45f) or below: 1. egg case at the cook line: 70f (top), 2. 2-door reach-in refrigerator at the wait station (in the kitchen): 47f, 3. pastry case (left side) at the cashier station: 52f.
  • 4-904.11A - Observed coffee filters displayed unprotected at the coffee machines.
  • 7-201.11A - Corrected During Inspection Repeat Observed wiping cloth buckets stored on the work surfaces next to food prep. surfaces.
October 18, 2005Follow-up15Details / Comments
  • 2-401.11A - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 3-304.12 - Repeat Dispensing and/or in-use utensils improperly stored between use. Observed cooking tongs hanging on oven door handles at the cook line.
  • 3-304.14A - Corrected During Inspection Wiping cloths improperly used. Observed wiping cloths underneath cutting boards.
  • 4-301.11 - Corrected During Inspection Repeat Observed the following units not currently capable of holding foods at 41f (45f) or below: 1. egg case at the cook line: 70f (top), 2. 2-door reach-in refrigerator at the wait station (in the kitchen): 47f, 3. pastry case (left side) at the cashier station: 52f.
  • 4-904.11A - Observed coffee filters displayed unprotected at the coffee machines.
  • 7-201.11A - Corrected During Inspection Repeat Observed wiping cloth buckets stored on the work surfaces next to food prep. surfaces.
October 18, 2005Follow-up15Details / Comments
  • 2-301.12A - Corrected During Inspection Critical Repeat Improper handwashing procedures observed.
  • 2-301.14A - Corrected During Inspection Critical Food employees 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.
  • 2-301.15 - Corrected During Inspection A food employee was observed cleaning their hands in a food preparation sink or in a mop sink.
  • 2-303.11 - Repeat Employees observed wearing jewelry on their arms and hands while preparing food (e.g. rings, watches, bracelets).
  • 2-402.11A - Employees observed working in the food service area without proper hair restraints.
  • 3-202.15 - Corrected During Inspection Critical Repeat Food from damaged packaging offered for sale or service. Observed the following cans dented in dry storage: 1. chipotle peppers, 2. pineapples, 3. chili sauce, 4. peach filling.
  • 3-301.11B - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed a wait staff handling cooked bacon with her bare hands.
  • 3-301.11C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed plastic cups and plates being used to dispense foods such as powdered sugar, yeast, granular sugar, and cooked potatoes.
  • 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the walk-in refrigeration unit #5. Observed raw chicken stored above waffle batter. Observed raw smoked salmon stored on top of fruit and prepared foods inside the Traulsen upright refrigerator at the cook line.
  • 3-302.11A2 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw frozen meats stored improperly inside walk-in freezer #3. Organize the unit so that foods are sorted by their type and cooking temperatures. I suggest that ONLY raw chicken, beef, pork, and seafood be stored inside freezer unit #3 in the basement. All other foods shall be stored in unit #4.
  • 3-302.11A4 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the following units: 1. open bags of powdered sugar in dry storage, 2. open bag of raisins and mini chocolate chips in dry storage, 3. uncovered container of cinnamon in the bakery, 4. open container of flour in the bakery, 5. feta cheese, cranberries, and olives inside walk-in refrigerator #2, 6. cooked potatoes and vegetables inside walk-in refrigerator #1, 7. pine nuts, golden raisins, and brown sugar in the prep. kitchen, 8. raw chicken inside the 3-door reach-in refrigerator at the cook line, 9. waffle batter inside 2-door reach-in refrigerator at the cook line, 10. anchovies and vegetables inside the 4-door reach-in refrigerator at the cook line.
  • 3-302.12 - Repeat Unlabeled or mislabeled food containers including: 1. yeast, 2. gluten, 3. salt, 4. corn meal, 5. condiments for breads (e.g. seeds), 6. granular sugar, 7. different types of flour, etc. Make sure ALL containers of foods are labeleld.
  • 3-304.12 - Corrected During Inspection Repeat Dispensing and/or in-use utensils improperly stored between use. Observed ladels found lying inside containers of cole slaw and tomato sauce. Observed a food scoop lying inside a container of salt. Observed utensils stored in water. Observed a plate lying inside a container of cooked potatoes.
  • 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
  • 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor in the following locations: 1. walk-in freezer #3, 2. walk-in freezer #4, 3. walk-in refrigerator #2, 4. walk-in refrigerator #1.
  • 3-305.14 - Corrected During Inspection Food is subject to environmental sources of contamination during preparation. Observed an employee using a Hobart food processor attachment to slice cooked potatoes and the container to store the potatoes was stored on top of a trash can in the bakery.
  • 3-501.16A - Critical Observed hollandaise sauce hot holding at improper temperatures of 126f.
  • 3-501.16B - Critical Repeat Observed the following foods cold holding at improper temperatures: 1. walk-in refrigerator #1: steamed vegetables: 48f, cooked potatoes: 51f, cole slaw: 49f, 2. egg unit: raw shelled eggs: 50f, 3. 2-door reach-in refrigerator at the wait station: cole slaw: 54f, fruit salad: 49f.
  • 3-501.17A - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) foods including but not limited to salad dressings, cooked vegetables, prepared foods, and sauces inside the walk-in refrigerators are not properly dated for disposition.
  • 4-101.11D - Observed cracked and damaged black containers for storage of cooked foods such as potatoes.
  • 4-202.16 - Repeat Milk crate(s) found used for the following: 1. storage of food.
  • 4-204.112B - Repeat In conjunction with 4-204.112a & 4-502.11c: There was no WORKING and VISIBLE temperature measuring device located in the following units: 1. 4-drawer unit for seafood, 2. 3-door reach-in refrigerator at the cook line, 3. 2-door reach-in refrigerator at the cook line, 4. egg unit at the cook line, 5. 4-door reach-in refrigerator at salad prep., 6. Beverage Air sliding door refrigerator in the kitchen, 7. ice cream freezer.
  • 4-301.11 - Observed the following refrigeration units not currently capable of holding foods at 41f or below: 1. walk-in refrigerator #1: 48f, 2. 2-door reach-in refrigerator for dairy at the front counter: 56f, 3. pastry case: 49f, 4. egg unit on the top: 70f.
  • 4-501.11B - The door gaskets of the following units are damaged: 1. walk-in refrigerator #5, 2. 2-door reach-in refrigerator at the cook line:, 3. 3-door reach-in refrigerator at the cook line, 4. 4-door reach-in refrigerator at the cook line, 5. walk-in refrigerator at the cook line, 6. 2-door reach-in refrigerator with dessert case.
  • 4-501.12 - Repeat The cutting boards at the cook line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 4-502.11A - Observed the following equipment in a state of repair and condition preventing effective maintenance and easy cleaning: 1. wood bread boards in the bakery, 2. wood legs and shelving unit under the bakery prep. table in the basement. ALL wood surfaces shall be constructed of only hard maple and they should only be used as a prep. surface for baking bread.
  • 4-502.11C - The ambient air temperature gauge inside the following units are not in good repair and/ or not accurate in the range of use: 1. 2-door reach-in refrigerator at the wait station, 2. 2-door reach-in refrigerator for dairy, 3. walk-in refrigerator #1. Make sure ALL thermometers are working and are accurate.
  • 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: 1. tomato slicer, 2. whisks, 3. onion dicer, 4. meat and cheese slicers.
  • 4-601.11B - Repeat Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: 1. sheet pans for baking, 2. loaf pans (all types), 3. skillets (all sizes), 4. all pots (all sizes).
  • 4-602.11D - Corrected During Inspection Critical The following in-use food contact surfaces are noted in need of cleaning and sanitizing: 1. Hobart slicer for bread, 2. can openers, blades, and housing units, 3. Hobart food processor and components, 4. floor mixers for bread dough, 5. potato peelers.
  • 4-602.11E - Surfaces of the following equipment were observed soiled with accumulations of grime and debris: 1. inside ice machines in the basement including the ice chutes and paneling.
  • 4-602.12B - The interior of ALL microwave ovens is observed soiled.
  • 4-602.13 - The nonfood contact surface of the following equipment had accumulations of grime and debris: 1. ALL shelving and storage units in the bakery, 2. exteriors of ALL food containers in the bakery for flour, sugar, wheat flour, rye etc.
  • 4-702.11 - Corrected During Inspection Critical Repeat The food-contact surfaces of the following equipment were not observed sanitized: 1. ALL equipment and utensils due to the heat sanitizing dish machine not operating properly.
  • 4-703.11B - Corrected During Inspection Critical Repeat Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112) Observed the wash temperature at 140f and it should be 160f.
  • 4-803.11 - Soiled linens were found stored in a location that may directly or indirectly contaminate food or food-contact surfaces.
  • 4-901.11A - Repeat Observed clean equipment stacked while wet after cleaning and chemical sanitization.
  • 4-904.11B - Unwrapped knives, forks, or spoons were not stored with the handles presented to the employee in the kitchen.
  • 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: 1. Green Rubbermaid containers for storage of food.
  • 43.1-3-3A - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
  • 5-501.113B - Outside refuse container was uncovered.
  • 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the employee's ladies restroom stalls.
  • 6-202.11A - Repeat Lights bulb(s) in the following locations are not covered by a protective shielding: 1. basement area, 2. dry storage area in the basement, 3. employee restrooms and locker rooms in the basement.
  • 6-301.11 - Soap was not provided at the hand washing lavatory in the kitchen at the cook line.
  • 6-301.12A - Repeat Observed that no paper towels were available for the cook line handsink.
  • 6-301.14 - Corrected During Inspection Repeat A sign or poster that notifies food employees to wash their hands is not provided at the following hand sinks: 1. cook line, 2. wait station.
  • 6-303.11B - Repeat Inadequate lighting was noted in the following areas: 1. employee restrooms and/or locker rooms in the basement, 2. inside the Traulsen upright refrigerator at the cook line.
  • 6-303.11C - Repeat Inadequate lighting was noted under the exhaust hoods. Observed three burnt out light bulbs.
  • 6-404.11 - Corrected During Inspection Products for credit, redemption, or return is not being stored in a separate designated area. Observed dented canned food items stored in dry storage with canned foods that are going to be used for sale or service.
  • 6-501.11 - Repeat The following physical structures are not maintained in good repair: 1. damaged ceiling panels inside the men's employee restroom in the basement, 2. floor tiles damaged inside the men's locker room in the basement, 3. ceiling damage and discoloration in the bakery, 4. floor tile damage inside walk-in freezer #1 and walk-in refrigerator #2, 5. kitchen floor tiles need regrouting in the basement bakery and main kitchen.
  • 6-501.110A - Employees are not using the dressing rooms or lockers provided for storage of personal items like jackets, back packs, and antibiotics.
  • 6-501.114A - Facility is storing unused and/or unnecessary items to the operation or maintenance of the establishment. Observed unused pieces of equipment in the basement.
  • 6-501.114B - Premises has accumulation of litter in the basement. Observed empty cardboard boxes in the basement.
  • 6-501.16 - Repeat Mops and brooms not hung up to air dry.
  • 6-501.18 - Handwashing facilities in the employees restrooms are unclean and not maintained.
October 17, 2005Routine1540Details / Comments
  • 2-301.12A - Corrected During Inspection Critical Repeat Improper handwashing procedures observed.
  • 2-301.14A - Corrected During Inspection Critical Food employees 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.
  • 2-301.15 - Corrected During Inspection A food employee was observed cleaning their hands in a food preparation sink or in a mop sink.
  • 2-303.11 - Repeat Employees observed wearing jewelry on their arms and hands while preparing food (e.g. rings, watches, bracelets).
  • 2-402.11A - Employees observed working in the food service area without proper hair restraints.
  • 3-202.15 - Corrected During Inspection Critical Repeat Food from damaged packaging offered for sale or service. Observed the following cans dented in dry storage: 1. chipotle peppers, 2. pineapples, 3. chili sauce, 4. peach filling.
  • 3-301.11B - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed a wait staff handling cooked bacon with her bare hands.
  • 3-301.11C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed plastic cups and plates being used to dispense foods such as powdered sugar, yeast, granular sugar, and cooked potatoes.
  • 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the walk-in refrigeration unit #5. Observed raw chicken stored above waffle batter. Observed raw smoked salmon stored on top of fruit and prepared foods inside the Traulsen upright refrigerator at the cook line.
  • 3-302.11A2 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw frozen meats stored improperly inside walk-in freezer #3. Organize the unit so that foods are sorted by their type and cooking temperatures. I suggest that ONLY raw chicken, beef, pork, and seafood be stored inside freezer unit #3 in the basement. All other foods shall be stored in unit #4.
  • 3-302.11A4 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the following units: 1. open bags of powdered sugar in dry storage, 2. open bag of raisins and mini chocolate chips in dry storage, 3. uncovered container of cinnamon in the bakery, 4. open container of flour in the bakery, 5. feta cheese, cranberries, and olives inside walk-in refrigerator #2, 6. cooked potatoes and vegetables inside walk-in refrigerator #1, 7. pine nuts, golden raisins, and brown sugar in the prep. kitchen, 8. raw chicken inside the 3-door reach-in refrigerator at the cook line, 9. waffle batter inside 2-door reach-in refrigerator at the cook line, 10. anchovies and vegetables inside the 4-door reach-in refrigerator at the cook line.
  • 3-302.12 - Repeat Unlabeled or mislabeled food containers including: 1. yeast, 2. gluten, 3. salt, 4. corn meal, 5. condiments for breads (e.g. seeds), 6. granular sugar, 7. different types of flour, etc. Make sure ALL containers of foods are labeleld.
  • 3-304.12 - Corrected During Inspection Repeat Dispensing and/or in-use utensils improperly stored between use. Observed ladels found lying inside containers of cole slaw and tomato sauce. Observed a food scoop lying inside a container of salt. Observed utensils stored in water. Observed a plate lying inside a container of cooked potatoes.
  • 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
  • 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor in the following locations: 1. walk-in freezer #3, 2. walk-in freezer #4, 3. walk-in refrigerator #2, 4. walk-in refrigerator #1.
  • 3-305.14 - Corrected During Inspection Food is subject to environmental sources of contamination during preparation. Observed an employee using a Hobart food processor attachment to slice cooked potatoes and the container to store the potatoes was stored on top of a trash can in the bakery.
  • 3-501.16A - Critical Observed hollandaise sauce hot holding at improper temperatures of 126f.
  • 3-501.16B - Critical Repeat Observed the following foods cold holding at improper temperatures: 1. walk-in refrigerator #1: steamed vegetables: 48f, cooked potatoes: 51f, cole slaw: 49f, 2. egg unit: raw shelled eggs: 50f, 3. 2-door reach-in refrigerator at the wait station: cole slaw: 54f, fruit salad: 49f.
  • 3-501.17A - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) foods including but not limited to salad dressings, cooked vegetables, prepared foods, and sauces inside the walk-in refrigerators are not properly dated for disposition.
  • 4-101.11D - Observed cracked and damaged black containers for storage of cooked foods such as potatoes.
  • 4-202.16 - Repeat Milk crate(s) found used for the following: 1. storage of food.
  • 4-204.112B - Repeat In conjunction with 4-204.112a & 4-502.11c: There was no WORKING and VISIBLE temperature measuring device located in the following units: 1. 4-drawer unit for seafood, 2. 3-door reach-in refrigerator at the cook line, 3. 2-door reach-in refrigerator at the cook line, 4. egg unit at the cook line, 5. 4-door reach-in refrigerator at salad prep., 6. Beverage Air sliding door refrigerator in the kitchen, 7. ice cream freezer.
  • 4-301.11 - Observed the following refrigeration units not currently capable of holding foods at 41f or below: 1. walk-in refrigerator #1: 48f, 2. 2-door reach-in refrigerator for dairy at the front counter: 56f, 3. pastry case: 49f, 4. egg unit on the top: 70f.
  • 4-501.11B - The door gaskets of the following units are damaged: 1. walk-in refrigerator #5, 2. 2-door reach-in refrigerator at the cook line:, 3. 3-door reach-in refrigerator at the cook line, 4. 4-door reach-in refrigerator at the cook line, 5. walk-in refrigerator at the cook line, 6. 2-door reach-in refrigerator with dessert case.
  • 4-501.12 - Repeat The cutting boards at the cook line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 4-502.11A - Observed the following equipment in a state of repair and condition preventing effective maintenance and easy cleaning: 1. wood bread boards in the bakery, 2. wood legs and shelving unit under the bakery prep. table in the basement. ALL wood surfaces shall be constructed of only hard maple and they should only be used as a prep. surface for baking bread.
  • 4-502.11C - The ambient air temperature gauge inside the following units are not in good repair and/ or not accurate in the range of use: 1. 2-door reach-in refrigerator at the wait station, 2. 2-door reach-in refrigerator for dairy, 3. walk-in refrigerator #1. Make sure ALL thermometers are working and are accurate.
  • 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: 1. tomato slicer, 2. whisks, 3. onion dicer, 4. meat and cheese slicers.
  • 4-601.11B - Repeat Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: 1. sheet pans for baking, 2. loaf pans (all types), 3. skillets (all sizes), 4. all pots (all sizes).
  • 4-602.11D - Corrected During Inspection Critical The following in-use food contact surfaces are noted in need of cleaning and sanitizing: 1. Hobart slicer for bread, 2. can openers, blades, and housing units, 3. Hobart food processor and components, 4. floor mixers for bread dough, 5. potato peelers.
  • 4-602.11E - Surfaces of the following equipment were observed soiled with accumulations of grime and debris: 1. inside ice machines in the basement including the ice chutes and paneling.
  • 4-602.12B - The interior of ALL microwave ovens is observed soiled.
  • 4-602.13 - The nonfood contact surface of the following equipment had accumulations of grime and debris: 1. ALL shelving and storage units in the bakery, 2. exteriors of ALL food containers in the bakery for flour, sugar, wheat flour, rye etc.
  • 4-702.11 - Corrected During Inspection Critical Repeat The food-contact surfaces of the following equipment were not observed sanitized: 1. ALL equipment and utensils due to the heat sanitizing dish machine not operating properly.
  • 4-703.11B - Corrected During Inspection Critical Repeat Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112) Observed the wash temperature at 140f and it should be 160f.
  • 4-803.11 - Soiled linens were found stored in a location that may directly or indirectly contaminate food or food-contact surfaces.
  • 4-901.11A - Repeat Observed clean equipment stacked while wet after cleaning and chemical sanitization.
  • 4-904.11B - Unwrapped knives, forks, or spoons were not stored with the handles presented to the employee in the kitchen.
  • 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: 1. Green Rubbermaid containers for storage of food.
  • 43.1-3-3A - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
  • 5-501.113B - Outside refuse container was uncovered.
  • 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the employee's ladies restroom stalls.
  • 6-202.11A - Repeat Lights bulb(s) in the following locations are not covered by a protective shielding: 1. basement area, 2. dry storage area in the basement, 3. employee restrooms and locker rooms in the basement.
  • 6-301.11 - Soap was not provided at the hand washing lavatory in the kitchen at the cook line.
  • 6-301.12A - Repeat Observed that no paper towels were available for the cook line handsink.
  • 6-301.14 - Corrected During Inspection Repeat A sign or poster that notifies food employees to wash their hands is not provided at the following hand sinks: 1. cook line, 2. wait station.
  • 6-303.11B - Repeat Inadequate lighting was noted in the following areas: 1. employee restrooms and/or locker rooms in the basement, 2. inside the Traulsen upright refrigerator at the cook line.
  • 6-303.11C - Repeat Inadequate lighting was noted under the exhaust hoods. Observed three burnt out light bulbs.
  • 6-404.11 - Corrected During Inspection Products for credit, redemption, or return is not being stored in a separate designated area. Observed dented canned food items stored in dry storage with canned foods that are going to be used for sale or service.
  • 6-501.11 - Repeat The following physical structures are not maintained in good repair: 1. damaged ceiling panels inside the men's employee restroom in the basement, 2. floor tiles damaged inside the men's locker room in the basement, 3. ceiling damage and discoloration in the bakery, 4. floor tile damage inside walk-in freezer #1 and walk-in refrigerator #2, 5. kitchen floor tiles need regrouting in the basement bakery and main kitchen.
  • 6-501.110A - Employees are not using the dressing rooms or lockers provided for storage of personal items like jackets, back packs, and antibiotics.
  • 6-501.114A - Facility is storing unused and/or unnecessary items to the operation or maintenance of the establishment. Observed unused pieces of equipment in the basement.
  • 6-501.114B - Premises has accumulation of litter in the basement. Observed empty cardboard boxes in the basement.
  • 6-501.16 - Repeat Mops and brooms not hung up to air dry.
  • 6-501.18 - Handwashing facilities in the employees restrooms are unclean and not maintained.
October 17, 2005Routine1540Details / Comments
  • 2-103.11E - Repeat Managers/employees are not taking temperatures of foods and documenting the food temperatures on the invoices upon receipt.
  • 3-202.15 - Corrected During Inspection Critical In conjunction with 6-404.11: Food from damaged packaging offered for sale or service. Observed several dented cans in the basement storage area.
  • 3-302.11A4 - Corrected During Inspection Critical Repeat Unwrapped and/or uncovered containers of food and bags of food seen in the bakery and basement dry storage area.
  • 3-302.12 - Repeat Unlabeled food containers of bread condiments (poppy seeds, seseme seeds, etc) are not labeled.
  • 3-304.12 - Corrected During Inspection Repeat In-use utensils improperly stored between use. Observed utensils stored in containers of standing water.
  • 3-304.14B2 - Corrected During Inspection Wiping cloths improperly stored between use.
  • 3-501.14A - Critical In conjunction with 3-501.15: Observed a large batch of meat sauce sitting out at room temperature and it was 121f. The manager stated it had been sitting for 2 hours.
  • 3-501.16B - Critical Repeat Observed the following cold holding at improper temperatures: 1. cake inside the dessert case: 49f, 2. cole slaw in the 2-door condiment refrigerator: 57f, 3. crab cakes inside the 3-door reach-in unit: 52f, 4. raw chicken inside the 3-door reach-in unit: 47f, 5. tuna salad inside the 4-door reach-in unit: 50f, 6. ham inside the 4-door reach-in unit: 61f.
  • 4-202.16 - Repeat Milk crate(s) found used for the following: 1. elevate food items off the floor in the basement (corrected), 2. storage of extra glassware in the basement.
  • 4-204.112B - In conjunction with 4-204.112a & 4-502.11c: There was no working or VISIBLE temperature measuring device located in several refrigeration units.
  • 4-301.11 - Repeat In conjunction with 3-501.16: Observed the following refrigeration units not working properly: 1. 4-drawer unit for seafood storage at the cook line is 48f, 2. 3-door reach-in refrigerator at the cook line is 54f, 3. one dessert case in the wait station area is 53f with the 2-door reach-in refrigerator underneath the display case is 52f, 4. Traulsen upright refrigerator at the cookline: 46f.
  • 4-501.11A - Observed one ice machine in the basement in a state of disrepair and damaged.
  • 4-501.12 - Repeat The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. (NOTE: Manager has ordered new cutting boards).
  • 4-601.11B - Repeat In conjunction with 4-602.12: Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: 1. sheet pans for baking, 2. loaf pans for baking breads, 3. pots, 4. skillets.
  • 4-901.11A - Repeat Observed clean equipment stacked while wet after cleaning and chemical sanitization.
  • 4-903.11A - Boxes of single service items and new equipment were found stored on the floor in the basement storage "cage."
  • 4-903.12A - Clean equipment/utensils were found stored next to the hand sink in the kitchen where they are subject to "splash" and possible 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: 1. Rubbermaid Roughneck containers for food storage.
  • 6-202.11A - Lights bulb(s) in the employee's restrooms in the basement are not covered by a protective shielding.
  • 6-202.15 - Repeat Openings to the exterior of the building are present along the REAR door (near the basement stairs) and FRONT double doors.
  • 6-301.11 - Soap was not provided at the hand washing lavatory at the wait station next to a dessert case.
  • 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at the following lavatories used by food employees: 1. men's restroom (basement), 2. front cook line hand sink in the kitchen (next to Traulsen 3-door freezer), 3. wait station hand sink where dessert cases are located.
  • 6-303.11B - Inadequate lighting was noted inside the employee's restrooms in the basement. Observed several burnt out light bulbs.
  • 6-303.11C - Inadequate lighting was noted at the exhaust hoods. Observed some burnt out light bulbs.
  • 6-501.11 - Repeat Observed the ceiling panels damaged in the basement bakery area (stained) and employee's restrooms. Observed damaged floor tiles inside the basement walk-in units.
  • 6-501.16 - Mops and brooms not hung up to air dry.
  • 7-201.11A - Corrected During Inspection Repeat Containers of sanitizer (wiping cloth buckets) are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
May 11, 2005Follow-up423Details / Comments
  • 2-103.11E - Managers/employees are not taking temperatures of foods and documenting the food temperatures on the invoices upon receipt.
  • 2-301.12A - Critical Improper handwashing procedures observed.
  • 2-303.11 - Employees observed wearing jewelry on their arms and hands while preparing food.
  • 2-401.11A - Corrected During Inspection Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the walk-in freezer units in the basement. Organize ALL refrigerators and freezers as discussed so that raw foods are stored on ONE side of the units and all other foods are stored on the opposite side.
  • 3-302.11A4 - Critical Repeat Unwrapped or uncovered food seen inside the walk-in refrigerators and freezers in the basement.
  • 3-302.12 - Repeat Unlabeled food containers of salad dressing in the walk-in refrigerator in the basement. Make sure ALL food containers are labeled.
  • 3-304.12 - Corrected During Inspection Repeat In-use utensils improperly stored between use. Observed utensils stored in sanitizer and containers of standing water.
  • 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor in the walk-in refrigerators and freezers in the basement.
  • 3-501.15A - Repeat In conjunction with 3-501.14: The methods used for cooling were not adequate. Observed the following foods cooked and placed inside refrigeration units in large batches: 1. moussaka, 2. chicken chili, 3. cooked meats including ground beef, 4. meat loaf.
  • 3-501.16A - Corrected During Inspection Critical Observed hash browns hot holding at improper temperatures of 124f.
  • 3-501.16B - Critical Repeat Observed the following cold holding at improper temperatures: 1. salad dressings in the basement walk-in units: 45f, 2. containers of buttermilk: 45f, 3. moussaka: 77f; 4. cooked ground beef: 50f, 5. raw pork chops: 45f, 6. meatloaf: 45f, 7. cheese ravioli: 54f, 8. sliced turkey: 46f, 9. tuna salad: 49f, 10. cooked chicken breasts: 54f, 11. cole slaw: 56f..
  • 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) foods inside the walk-in refrigerators are not properly dated for disposition.
  • 4-301.11 - Repeat In conjunction with 3-501.16: Observed the following refrigeration units not working properly: 1. walk-in refrigerator for dairy in the basement is 47f, 2. 4-drawer unit for seafood storage at the cook line is 49f (corrected now unit is 32f); 3. 3-door reach-in refrigerator at the cook line is 49f, 4. 2-door reach-in refrigerator unit at the cook line is 44f (corrected now unit is 29f); 5. one dessert case in the wait station area is 53f with the 2-door reach-in refrigerator underneath the display case is 52f, 6. 2-door RI unit for condiments in the kitchen is 47f.
  • 4-501.12 - Repeat The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 4-502.11B - The food temperature measuring device was found out of calibration in the range of use.
  • 4-601.11A - Critical In conjunction with 4-602.11: The following utensils were observed soiled to sight and touch: 1. inside the ice machines including the metal chutes, paneling, etc., 2. shelving units for bread storage in the basement bakery area, 3. inside the microwave ovens at the cook line, 4. inside the reach-in refrigeration units on the fan covers.
  • 4-601.11B - Repeat In conjunction with 4-602.12: Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: 1. sheet pans for baking, 2. loaf pans for baking breads, 3. pots, 4. skillets.
  • 4-702.11 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: 1. ALL equipment and utensils due to the heat sanitizing dish machine not working. (NOTE: Dish machine is now repaired).
  • 4-703.11B - Corrected During Inspection Critical Repeat Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112)
  • 4-901.11A - Repeat Observed clean equipment stacked while wet after cleaning and chemical sanitization.
  • 5-202.12A - Water from ALL handwashing sinks in the basement was measured at a temperature less than 110F.
  • 6-301.12A - Observed that no paper towels were available for the kitchen front cook line handsink (next to the Traulsen 3-door freezer in the kitchen).
  • 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at the following lavatories used by food employees: 1. men's restroom (basement), 2. front cook line hand sink in the kitchen (next to Traulsen 3-door freezer), 3. wait station hand sink where dessert cases are located.
  • 7-201.11A - Corrected During Inspection Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
April 20, 2005Critical Procedures--Details / Comments
  • 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the Traulsen 3-door freezer unit in the kitchen at the cook line.
  • 4-202.16 - Repeat Milk crate(s) found used for the following: 1. elevating items off the floor in the basement prep. area, 2. elevating food items off the floor in the basement walk-in units,
  • 4-601.11B - Repeat In conjunction with 4-602.12: Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: 1. sheet pans, 2. pots, 3. loaf pans, 4. bread baking pans.
  • 6-202.15 - Repeat Openings to the exterior of the building are present along the rear kitchen door (near the basement stairs).
  • 3-501.15A - Corrected During Inspection Repeat In conjunction with 3-501.14: The methods used for cooling were not adequate. Observed hot foods covered and not portioned into smaller/shallow containers.
  • 4-501.11B - Repeat The door gaskets on some of the refrigerators and freezers are damaged.
  • 4-501.12 - Repeat The plastic and wood cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 3-304.12 - Corrected During Inspection Repeat In-use utensils improperly stored between use. Observed the utensils stored in stagnant water. Observed cooking tongs hanging on oven door handles. Observed the poached egg utensil hanging on the oven door handles. Observed food scoops lying in the dry foods.
  • 3-302.11A4 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the following locations: 1. spices in the basement dry storage area (corrected), 2. cucumbers in the salad prep. refrigerator, 3. walk-in refrigerator at cook line.
  • 4-502.13A - Corrected During Inspection Repeat Manufacturer containers and buckets such as spice containers, feta cheese buckets, and baking powder containers were observed reused for the storage of other various foods.
  • 6-501.11 - Repeat Floor tiles are damaged inside some basement walk-in units. The tiles are not maintained in good repair.
December 14, 2004Follow-up29Details / Comments
  • 6-501.12A - Repeat Kitchen and basement ceiling panels are unclean and discolored.
  • 4-202.16 - Repeat Milk crate(s) found used for the following: 1. elevating items off the floor in the basement prep. area, 2. elevating food items off the floor in the basement walk-in units,
  • 4-601.11B - Repeat In conjunction with 4-602.12: Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: 1. sheet pans, 2. pots, 3. loaf pans, 4. bread baking pans.
  • 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the Traulsen 3-door freezer unit in the kitchen at the cook line.
  • 6-202.15 - Repeat Openings to the exterior of the building are present along the rear kitchen door (near the basement stairs).
  • 4-603.12B - Repeat Equipment and utensils remain soiled with food debris after the wash cycle.
  • 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
  • 2-401.11A - Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils in the back kitchen area and basement prep. kitchen.
  • 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration units are not properly dated for DISPOSITION. Currently only some foods are being dated as required.
  • 3-302.12 - Repeat Unlabeled food containers.
  • 3-501.16B - Critical Repeat The following foods are cold holding at improper temperatures: 1. cole slaw: 49F, 2. sliced portioned turkey: 47F, 3. cubed ham (for omelettes): 54F, 4. portioned corn beef: 51F, 5. cooked potatoes (inside kitchen walk-in refrigerator): 45F.
  • 4-301.11 - Repeat Observed the following refrigeration units not functioning at 41F or below: 1. 2-door reach-in refrigerator at cook line: 45F, 2. 4-door reach-in refrigerator at cook line: 46F, 3. raw shelled egg storage unit: 61F.
  • 3-501.15A - Repeat In conjunction with 3-501.14: The methods used for cooling were not adequate. Observed cooked potatoes at 52F inside the basement walk-in refrigerator.
  • 4-901.11A - Repeat Clean equipment found stacked while wet after cleaning and chemical sanitization.
  • 4-501.11B - Repeat The door gaskets of ALL the refrigerators and freezers are damaged.
  • 4-703.11B - Critical Repeat Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112)
  • 4-501.12 - Repeat The plastic and wood cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 3-304.12 - Repeat In-use utensils improperly stored between use. Observed the utensils stored in stagnant water. Observed cooking tongs hanging on oven door handles. Observed the poached egg utensil hanging on the oven door handles. Observed food scoops lying in the dry foods.
  • 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor inside the walk-in units in the basement.
  • 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at ALL lavatories used by food employees.
  • 3-304.14A - Repeat Wiping cloths improperly used. Observed cloths underneath cutting boards.
  • 4-204.112B - Repeat In conjunction with 4-204.112A: There was no temperature measuring device located in the following units: 1. ice cream freezer (corrected), 2. Beverage Air sliding door refrigerator in the kitchen, 3. refrigerated 4-drawer unit for seafood, 4. refrigerated raw shelled egg unit at cook line.
  • 6-501.16 - Repeat Mops and brooms not hung up to air dry.
  • 4-502.11C - Repeat The ambient air temperature gauge on the following units are not in good repair and/ or not accurate in the range of use: 1. Alto-Sham hot holding cabinet at cook line, 2. walk-in refrigerator(s) in the basement, 3. Halo-Heat hot holding cabinet at cook line.
  • 4-101.111 - Repeat The following nonfood contact surfaces are not corrosion resistant, nonabsorbent, and/or smooth: 1. lining the grill with aluminum foil (corrected), 2. lining the pipe at the gas range with aluminum foil (back kitchen), 3. using cardboard inside the Halo-Heat hot holding unit, 4. wood blocks underneath one microwave oven at the cook line.
  • 4-501.114A - Critical Chlorine sanitizing solution used was not at an acceptable concentration at the 3-vat sink. Observed the chlorine solution at 10ppm.
  • 4-903.11A - Boxes of single service items were stored on the floor in the basement 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: 1. Roughneck Rubbermaid green and purple containers.
  • 4-402.11A - The kitchen hand sink at the ware washing area 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.
  • 3-302.11A4 - Critical Unwrapped or uncovered food in the following locations: 1. spices in the basement dry storage area (corrected), 2. cucumbers in the salad prep. refrigerator, 3. walk-in refrigerator at cook line.
  • 4-502.13A - Manufacturer containers and buckets such as spice containers, feta cheese buckets, and baking powder containers were observed reused for the storage of other various foods.
  • 6-501.11 - Floor tiles are damaged inside some basement walk-in units. The tiles are not maintained in good repair.
  • 6-202.11A - Repeat Lights bulbs in the following units are not covered and/or properly shielded: 1. one cake display unit at the wait station, 2. all lights in the dry storage area in the basement, 3. basement prep. kitchen, 4. cracked light shields in the main kitchen.
  • 6-303.11A - Repeat Inadequate lighting was noted in the following areas: 1. dry storage areas in the basement, 2. prep. kitchen in the basement, 3. one walk-in freezer in the basement, 4. one walk-in refrigerator for produce in the basement. Observed burnt out light bulbs.
November 16, 2004Follow-up727Details / Comments
  • 5-203.14A - Critical Observed a hose attached to the mop sink faucet fixture. The hose extended below the flood rim level of the sink basin.
  • 6-501.12A - Kitchen and basement ceiling panels are unclean and discolored. Kitchen and basement floors are unclean.
  • 4-202.16 - Milk crate(s) found used for the following: 1. elevating items off the floor in the basement prep. area, 2. elevating food items off the floor in the basement walk-in units, 3. storage of packaged food inside the basement walk-in units.
  • 6-301.12A - Observed that no paper towels were available for handsink at the cook line (near the 3-door freezer).
  • 4-601.11B - In conjunction with 4-602.12: Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: 1. sheet pans, 2. pots, 3. loaf pans, 4. bread baking pans.
  • 3-302.11A1 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw shelled eggs improperly stored inside the kitchen walk-in refrigerator next to the cook line.
  • 6-202.15 - Openings to the exterior of the building are present along the rear kitchen door (near the basement stairs).
  • 4-502.11C - The ambient air temperature gauge on the following units are not in good repair and/ or not accurate in the range of use: 1. Alto-Sham hot holding cabinet, 2. walk-in freezer(s) in the basement, 3. walk-in refrigerator(s) in the basement.
  • 4-603.12B - Equipment and utensils remain soiled with food debris after the wash cycle.
  • 6-303.11A - Inadequate lighting was noted in the dry storage area. Observed burnt out light bulbs.
  • 3-304.14B2 - Wiping cloths improperly stored between use.
  • 3-301.11B - Critical In conjunction with 2-301.14: Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 2-401.11A - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 4-903.11B - Clean tea pots were observed stored with the food-contact surface facing upward.
  • 3-501.17A - Critical The prepared ready-to-eat (RTE) foods in the refrigeration units are not properly dated for disposition.
  • 3-302.12 - Unlabeled food containers.
  • 3-501.16B - Critical The following foods are cold holding at improper temperatures: 1. cole slaw: 48F, 2. raw chicken: 48F, 3. crab cakes: 51F.
  • 4-301.11 - Observed the following refrigeration units not functioning at 41F or below: 1. 2-door reach-in refrigerator for milk storage at counter service area (47F), 2. cake display cases (47F, 51F), 3. 2-door reach-in refrigerator for juice storage (47F), 4. 3-door reach-in refrigerator at cook line (49F), 5. walk-in refrigerators in the basement (both 46F).
  • 4-101.111 - The following nonfood contact surfaces are not corrosion resistant, nonabsorbent, and/or smooth: 1. lining cabinets with aluminum foil and broken down cake boxes, 2. lining shelving inside a reach-in refrigerator with plastic wrap, 3. lining the grill with aluminum foil.
  • 3-501.15A - In conjunction with 3-501.14: The methods used for cooling were not adequate. Observed cooked potatoes at 52F.
  • 4-901.11A - Clean equipment found stacked while wet after cleaning and chemical sanitization.
  • 6-501.110A - In conjunction with 7-209.11: Employees are not using the designated area(s) and/or lockers provided for storage of personal items such as jackets, purses, nail polish remover, clothing, hats, and medicine.
  • 4-501.11B - The door gaskets of the following units are damaged: 1. 4-door salad prep. unit, 2. 2-door reach-in unit at "pick-up" wait station, 3. Traulsen 3-door freezer, 4. 2-door reach-in refrigerator at cook line, 5. walk-in refrigerator in kitchen.
  • 4-703.11B - Critical Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112)
  • 4-501.12 - The plastic and wood cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 3-202.15 - Critical Food from damaged packaging offered for sale or service. Observed a dented can of blueberry pie filling.
  • 3-304.12 - In-use utensils improperly stored between use. Observed the ice scoop lying in the ice bin. Observed food scoops lying in the dry foods.
  • 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor inside the walk-in units in the basement.
  • 4-904.11B - Unwrapped knives, forks, or spoons were not stored with the handles facing the employee.
  • 4-601.11A - Critical In conjunction 4-602.11: The following utensils were observed soiled to sight and touch: 1. fan covers inside the 2-door reach-in refrigerator where wait staff to "pick up" food, 2. door gaskets on some units.
  • 6-202.11A - Lights bulbs in several reach-in refrigerators and the dry storage area in the basement are not covered by a protective shielding.
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at ALL lavatories used by food employees.
  • 3-304.14A - Wiping cloths improperly used. Observed cloths underneath cutting boards.
  • 4-204.112B - In conjunction with 4-204.112A: There was no temperature measuring device located in the following units: 1. bar reach-in units, 2. ice cream freezer, 3. 4-door salad prep. reach-in unit, 4. 2-door reach-in unit where wait staff "pick-up" food, 5. Beverage Air sliding door unit for cakes, 6. 4-drawer units at cook line, 7. 3-door reach-in unit at cook line, 8. 2-door cook line unit, 9. egg unit.
  • 3-301.11C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed metal pans and plates and plastic containers to dispense foods from a bulk container.
  • 3-501.13 - Observed frozen shrimp thawing in standing water.
  • 6-501.16 - Mops and brooms not hung up to air dry.
  • 6-501.11 - Small holes seen in ceiling panels where pipes are located and at the wall near the rear kitchen door.
November 03, 2004Routine929Details / Comments
No violation noted during this evaluation. May 18, 2004Complaint00Details / Comments
  • 3-501.16B - Critical Repeat Shrimp salad cold holding at improper temperatures(50F).
  • 4-501.11A - Repeat The 4DR prep refrigerator at the front line is not maintaining 41F for cold holding.
March 10, 2004Routine11Details / Comments
  • 4-402.11A - Repeat 1) The handsink near the dishwash machine is not sealed to the wall. 2) The splash guard on the receive end of the dishwash machine is not sealed to the stainless steel wall above it.
  • 6-202.11A - Lights bulbs in the milk case at the service countere and in the milk case at the wait station are not covered by a protective shielding.
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handsinks and lavatories used by food employees.
  • 7-201.11B - Critical Containers of spray cleaner were improperly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 4-903.11C - Coffee filters were observed stored unprotected at the service counter.
  • 6-303.11C - Inadequate lighting was noted in the back line hood. Light bulg is out.
  • 6-303.11B - Inadequate lighting was noted in the Traulsen upright refrigerator. Bulb is missing.
  • 4-101.111 - Repeat The bottom shelves in the cabinets along the service counter were lined with aluminum foil. This prevents the shelves from being easily cleanable.
  • 7-102.11 - Critical Repeat Working spray containers of cleaners were not properly labeled.
  • 4-204.112B - There was no temperature measuring device located in the reachin refrigerators at the wait station, the salad prep refrigerator, or the salad station reachin.
  • 4-501.11B - The door gasket of the reachin refrigerator in front of the grill area is damaged.
  • 4-904.11A - Plasticware along the front line was found dispensed in such a manner that the the lip-contact surface was subject to bare hand contact. Salad plates were dispensed from dispenser with food contact surface facing upwards - CORRECTED.
  • 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) tops of doors of 3DR freezer - CORRECTED; 2) all shelves in produce cooler; 3) bread rack shelves (downstairs); 4) front surface of 3 vat sink downstairs - CORRECTED.
  • 4-602.11E - Surfaces of the inside panels of both ice machines were soiled.
  • 3-305.11A3 - Case food was observed stored on the floor the meat freezer.
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: soda dispenser nozzles at the service counter and the wait station.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 5-202.12A - Water from the handwashing sink at ladies restroom downstairs was measured at a temperature less than 110F(76F).
  • 3-304.12 - Ice scoops were improperly stored between use.
  • 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
  • 4-703.11B - Critical Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112)
  • 3-501.16B - Critical Tuna salad(49F), ham(49), shrimp salad(49F) were cold holding at improper temperatures.
  • 3-501.13 - Observed prime rib thawing on drainboard downstairs.
  • 4-501.11A - 1)The door to the produce walkin refrigerator does not close tightly. This problem contributed mightily to that walkin box being out of temperature; 2) the reachin sandwich unit at the front line is not maintaining a cold hold temperature of 41F or less; 3) walkin refrigerator was holding temperature at 45F. Refrigeration problems CORRECTED DURING INSPECTION - service technician arrived and made adjustments to unit. Walkin temperature was 38F; sandwich unit was also 38F; 4) 3 floor tiles are missing at the front of the meat freezer; 5) dishwash machine is not operating properly - conveyor belt does not work; wash and rinse temperatures are inadequate - service technician arrived during inspection.
March 09, 2004Routine519Details / Comments
  • 4-204.112A - Repeat A few thermometers are needed in some refrigeration units near the coffee unit and one of the salad units.
  • 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
  • 4-903.11B - Repeat Coffee filters as well as some other single serve/use items like foil pans and other containers are not adequately protected from soiling.
  • 2-401.11A - Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 3-302.11A1 - Critical Raw shell eggs stored over container of prepared food in the walk-in refrigerator.
  • 4-501.11B - Repeat Various tables shelves as well as food storage shelves are rusted or have peeling surfaces Some of these surfaces have been covered with foil.There is a damaged cabinet in the bakery.There is a fan with the guard missing, in the bakery.
  • 3-304.12 - Some utensils were found in standing water with no sanitizer solution, Some soiled utensils were found in drawers in the bakery.
  • 3-302.12 - Repeat Unlabeled food containers such as sugar, salt and flour and a water bottle in the bakery.
  • 4-101.11D - Trays used for storage of pasta and other dry items are lined with foil making them difficult to clean.
  • 3-302.11A4 - Critical Repeat Some foods like baklava, produce and other foods are not adequately covered while in storage
  • 3-305.11A2 - Repeat Some food items found stored on floor of refrigeration units or in the kitchen. This allows the container bottoms to become soiled and can then soil work surfaces if the container is placed on them. Shelves were found to be less than 6" from the floor in kitchen and freezer preventing adequate floor cleaning.
  • 4-502-11A - Two different food graters were tied together with string making them hard to clean and exposing sharp edges.
  • 7-102.11 - Critical A sprayer of what appears to be soap or cleaner was not labeled for identification.
  • 4-502.13A - Repeat Manufacturer containers were observed reused for the storage of foods.
  • 4-202.16 - Repeat Milk crate(s) found used for the following: Food storage shelving. Support for table shelf.
  • 4-501.110A - Repeat The wash temperature of the high temperature sanitizing warewashing machine is not meeting the manufacturer's specifications. The minimum temperature was 160 F while the actual temperature was 142F.
  • 4-501.112A - Repeat The water temperature in the manifold servicing the high temperature warewashing machine was below the minimum allowable level of 180°F. Temperatures on dishes in rinse cycle were @ 147 F . Required temperature on dishes is 160F.
  • 4-601.11C - Some shelving for food items is soiled.
  • 4-501.11A - There is a large deposit of ice on floor of one of the walk in freezers apparently from drippage of water from the cooling unit. Food items are stored under this unit.
  • 6-501.12A - The inside of the rest room door is heavily soiled indicating the need for more effective and frequent hand washing, particularly after use of the toilet room.Light covers in the hood are soiled and dusty.
  • 3-301.11B - Critical Repeat A dinner plate is used to dispense potatoes.
  • 3-302.11A3 - Critical A coffee dispensing unit was found in a food preparation sink as potatoes were being placed for washing.
May 19, 2003Routine616Details / Comments

September 24, 2009 (Routine)



Violations:
  • 2-401.11(A) - Corrected During Inspection Critical Repeat A food handler was observed drinking from an uncovered beverage container while in the kitchen. Cup of water.
    Food employees may drink only from a covered container using a straw.
  • 3-301.11(B) - Corrected During Inspection Critical Food employee was observed handling the following ready-to-eat food using his bare hands: cooked french fries.
    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.
  • 3-202.15 - Corrected During Inspection Critical The following food item from damaged packaging was found offered for service: dented can of sauerkraut.
    Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.
  • 7-102.11 - Corrected During Inspection Critical Working container of poisonous and toxic material, bottle of degreaser, is not properly labeled with a common name.
    Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
  • 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The concentration of the bleach sanitizing solution in a bucket was measured in excess of 200ppm.
    Maintain the concentration of the bleach sanitizer between 50ppm and 100ppm.
  • 3-304.12(A)-(F) - Corrected During Inspection Dispensing and/or in-use utensils improperly stored between use as follows: sugar scoop.
    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.
  • 4-901.11(A) - Pots and pans were found stacked while wet after cleaning and chemical sanitization.
    After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
  • 6-303.11(B) - Observed that inadequate lighting was provided in a reach-in refrigerator and a reach-in freezer. Bulbs out.
    Increase the lighting to provide a minimum of 20 foot candles in these areas.
Comments:
This is a routine inspection. 2-Water heaters: AO Smith, BTR 751A and BTC 275A, 462gph. Water heater; Stero, CRS, 66A, 300gph.

June 09, 2009 (Critical Procedures)



Violation: 2-401.11(A) - Corrected During Inspection Critical Repeat Open drinking container, cup of soda with a straw, stored in a manner that may contaminate food and food contact surfaces. On a shelf above a food prep table.
Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
Comments:
The purpose of this visit is to conduct a critical procedures inspection in response to a foodborne illness complaint received on 6-8-09.

May 14, 2008 (Routine)



Violations:
  • 2-401.11(A) - Corrected During Inspection Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
  • 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Tomatoes, dressings, cheese and coleslaw in refrigeration units
    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.
  • 4-301.11 - Salad unit and server unit are not currently operating as required to hold food at a temperature of 41f or below.
    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.
  • 4-601.11(A) - Critical The containers holding washed utensils in the catering area are soiled. The " clean " end of the three vat sink in the catering area is soiled and has soiled items.
    Clean and sanitize these areas and containers and their contents.
  • 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. 50 ppm Quaternary Ammonium.
    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.
  • 6-301.11 - Observed that hand soap was not provided at handwashing sinks at bar and catering area..
    Provide hand soap at each hand sink to allow employees to properly wash their hands.
  • 6-301.12(A) - Corrected During Inspection Observed that no paper towels were available for handwashing sink at bar and catering area. .
    Provide toewls to all hand sinks.
  • 7-201.11(B) - Corrected During Inspection Critical Containers of sanitizer or cleaners were stored on shelf over the three vat sink in the catering area.
    Store these chemicals below and away from food or food related items.
  • 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The concentration of the Chlorine solution was measured in excess of 100 ppm.
    Maintain the concentration of the Chlorine at 50-100 ppm.
Comments:
Additional refrigeration: Server Unit 41 F, Under counter beverage unit 36 F,Dessert cases 40, 38 F, Reach in in beverage area 41 F, Bar refrigerator 41 F, Traulsen Prep unit in catering area 41 F, Pepsi unit 45 F. Additional foods: milk 41F, Beef 41 F,
This is a Critical Procedure Inspection where the emphasis is on those risk factors that most directly affect the safe and sanitary preparation and service of food. Other less critical items, if observed, are not mentioned in this report but are brought to the food manager's attention for correction.
ALL critical and easily correctable non-critical violations shall be corrected immediately or by the date indicated. If any questions arise, please contact me at the telephone number provided.

Please remember that proper hand washing is the most important thing that food service employees can do to prevent food contamination. Review when and how to wash hands with all employees and monitor hand washing practices.
Water Heater: AO Smith BTR Model #751A, AO Smith; Model #: BTC 275A
Dish Machine: Stero heat sanitizing dish machine; Model #: CRS66-A;
Grease Trap: Cleaned weekly
Hood System & Filters: Cleaned every 3 Months
Pest Control: Weekly
PLEASE NOTE THAT ALL CERTIFIED FOOD MANAGER CARD RENEWALS REQUIRE THE APPLICANT TO TAKE AND PASS THE FOOD MANAGER TEST. THE NEW CARD WILL BE VALID FOR FIVE YEARS

October 29, 2007 (Routine)



Violations:
  • 2-303.11 - Repeat Employees observed wearing jewelry on their arms and hands while preparing food. Watch
    Food employees shall limit their jewelry to a plain wedding ring while preparing food. Food employees may not wear bracelets, watches, etc. because they can inhibit proper hand washing.
  • 2-401.11(A) - Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
  • 3-301.11(A) - Corrected During Inspection Critical Food employee failed to wash his or her hands prior to engaging in food preparation.or washing dishes.after loading dish machine with soiled dishes.
    ALL food employees shall be washing their hands as specified under 2-301.12.
  • 3-301.11(B) - Corrected During Inspection Critical Observed wait staff handling items with bare hands while preparing plates for service Improper containers used to dispense salt and other bulk foods..
    Do not handle food items like bread with bare hands.Provide suitable utensils.
  • 3-302.12 - Corrected During Inspection Repeat Unlabeled food containers with the following food items that are not easily identified by appearance: Salt, flour and other white powders.
    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.
  • 3-303.11 - Repeat Wine bottle found in drink ice.
    Do not store items in drink ice.
  • 3-304.12(A)-(F) - Corrected During Inspection Repeat Dispensing and/or in-use utensils improperly stored between use as follows: Knives stored in 90 F water on line.
    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.
  • 3-501.13(A)-(D) - Corrected During Inspection Observed the following food thawing using an improper method: Meat on trays outside refrigerators.
    Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41F or less, 2) completely submerged under running water at a water temperature of 70F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
  • 4-202.16 - Milk crate(s) found used for the following purpose(s): Storage in food prep areas.
    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.
  • 4-204.112(D) - Three damaged temperature measuring devices broken.
    Replace the temperature measuring devices.
  • 4-501.11(B) - Repeat Shelving in walk in refrigeration units is rusted.
    Replace rusted shelving.
  • 4-501.12 - Repeat The cutting board(s) along the cook line 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.
  • 4-502.13(A) - Repeat Manufacturer containers were observed reused for the storage of food.
    Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
  • 4-601.11(C) - Corrected During Inspection Repeat Storage drawers soiled.
    Clean the drawers.
  • 4-602.11(E)(4) - Corrected During Inspection Repeat Beverage dispenser holder is soiled.
    Remove and clean the dispenser holder.
  • 4-703.11(B) - Corrected During Inspection Critical Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112)
    Hot water warewashing machines shall achieve a utensil/equipment surface temperature of at least 160F as measured by an irreversible registering temperature indicator. The thermolabel provided on the equipment/utensils shall turn black if the warewashing machine is properly heat sanitizing as required. If the thermolabel does not turn black, the warewashing machine shall not be used. Employees will have to set up the 3-vat sink to manually wash, rinse, and chemically sanitize all equipment, utensils, dish ware, glass ware, etc. A follow-up inspection will be conducted within 24 hours to ensure the machine has been repaired.
  • 4-903.11(B) - Corrected During Inspection Repeat Clean coffee filters and take out containers in storage were observed stored with the food-contact surface facing upward.
    Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
  • 43.1-1-5(f) - Corrected During Inspection The following items are intended for household use only and are not approved for use in a commercial food establishment: Blender and juicer.
    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.
  • 5-205.11(B) - Corrected During Inspection The handwashing station at the main kitchen is being used as a dump station.
    A handwashing sink may not be used for purposes other than hand washing.
  • 5-501.17 - Repeat No covered container in toilet room in kitchen area.
  • 6-301.14 - No hand wash sign in first floor toilet room.
    Provide hand wash signage.
  • 6-303.11(C) - Light burnt out in hood.
    Replace the light.
  • 6-305.11(B) - Corrected During Inspection Repeat Personal items found at work stations, cell phone, glasses, pack at dish machine.
    Store personal items away from food preparation or dish washing areas.
  • 6-501.11 - Thresholds of two refrigertion walk in units are damaged. Wall at top of stairs is damaged.
    Repair floor and walls as needed.
  • 6-501.12(A) - Fan grids, parts of hood, toilet room doors etc in need of periodic cleaning.
    Clean such surfaces as needed.
  • 6-501.15 - Critical Can of Rustoleum paint found on shelf with food items.
  • 7-102.11 - Corrected During Inspection Critical Sanitizer bottles not labled with nqme of contents.
  • 7-201.11(A) - Corrected During Inspection Sanitizer solution stored with food related items in front beverage and dessert station.
    Store sanitizers away from foods.
  • 7-209.11 - Corrected During Inspection Skin cream stored on shelf with cereal boxes.
    Store personal items away from food and equipment.
Comments:
Additional refrigeration:4 drawers on line 42 F, 2 door under counter refrigerator 36 F, 3 door undercounter refritgerator 40 F,2 door refrigerato 41 F, Walk-in refrigerator 6 38 F, Desert units 43, 44 F, 2 door refrigerator under milk shke station 41 F, 3 door refrigeator in front. 40 F, Bar refrigerator 35 F, Freezer #4 15 F, Walk in #5 37 F Habd wash kitchen 117 F, Hand wash toiolet room 106 F
This is a ROUTINE inspection at the above named establishment.
All critical and easily correctable non-critical violations shall be corrected immediately. All other violations must be corrected as soon as possible within the next 90 days. If any questions arise, please contact me at the number provided.
Please remember that proper hand washing is the most important thing that food service employees can do to prevent food contamination. Review when and how to wash hands with all employees and monitor hand washing practices.
Water Heater: AO Smith BTR Model #751A, AO Smith; Model #: BTC 275A
Dish Machine: Stero heat sanitizing dish machine; Model #: CRS66-A;
Grease Trap: Cleaned weekly
Hood System & Filters: Cleaned every 3 Months
Pest Control: Weekly
PLEASE NOTE THAT ALL CERTIFIED FOOD MANAGER CARD RENEWALS REQUIRE THE APPLICANT TO TAKE AND PASS THE FOOD MANAGER TEST. THE NEW CARD WILL BE VALID FOR FIVE YEARS

May 02, 2007 (Routine)



Violations:
  • 2-303.11 - Corrected During Inspection Employee observed wearing jewelry on arms and hands while preparing food. Wrist watch
    Food employees shall limit their jewelry to a plain wedding ring while preparing food. Food employees may not wear bracelets, watches, etc. because they can inhibit proper hand washing.
  • 2-401.11(A) - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
  • 3-302.12 - Corrected During Inspection Unlabeled food containers with the following food items that are not easily identified by appearance: Salt ,sugar and similar hard to identify product..
    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.
  • 3-303.11 - Corrected During Inspection Ice bin at bar set up for drink ice has over filled beverage holder and bottles of beverage in the drink ice.
    Completely separate beverage containers from ice provided for consumption.
  • 3-304.12(A)-(F) - Corrected During Inspection Dispensing and/or in-use utensils improperly stored between use as follows: Spoon in sugar, scoops with chains in ice bins,scoops in standing water at less than 135 F, tongs on oven handles in a manner allowing contact with clothing.
    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.
  • 3-304.15(A) - Corrected During Inspection Food gloves that have been used were left on counter rather thn discarded after use.
    Discard gloves immediately after use.
  • 3-501.17(A)(1) - Corrected During Inspection 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:
    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. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared onMay 2, 2007 they shall be date marked with a "use by" date not exceeding May 7, 2007.
  • 4-301.11 - The reach in refrigerator on the left end of the cook line and the walk in freezer to the right of the cook line were not maintaining temperatures adequate to keep foods at 41 F or less.
    Service and/or adjust these units to enable them to maintain 41 F or if not possible at least 45 F (Note all refrigeration units will have to be able to maintain 41 F by January 1, 2008)
  • 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: Kitchen hand 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 refrigeration units are damaged, Handles on towel dispensers are missing, Shelving in several refrigeration units are rusted, peeling coatings, or otherwise unsmooth and difficult to clean. The drain line in freezer 5 is dripping on floor causing an ice build up, The insulation tape on a line in walk-in #1 is deteriorating.
    Replace damaged shelves, gaskets and handles on towel dispensers. Repair drain leak and re-wrap insulation on line in refrigerator.
  • 4-501.114(A) - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration In wipe cloth containers Sanitizer was >200 PPM.
    Do not exceed 100 PPM Chlorine for wipecloth sanitizer solution.
  • 4-501.12 - The cutting board(s) along the food preparation lines 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. Order for new boards placed during inspection.
  • 4-502.13(A) - Manufacturer containers were observed reused for the storage of food.
    Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
  • 4-601.11(A) - Corrected During Inspection Critical Take out food utensils under counter are soiled from above. Can opener tied to station in beverage area is soiled.
    Protect items stored below preparation areas by covering or other effective means. Clean can opener as needed and to not tether can openers or other utensils to equipment as this discourages or prevents frequent cleaning at the dish machine.
  • 4-601.11(C) - Corrected During Inspection Drawer in food preparation area had collection of lemons, unprotected condiment cups, and other assorted items.
    Avoid random storage of item in drawers in food preparation areas.
  • 4-602.11(E)(4) - Corrected During Inspection Small growth of mold or yeast on ice machine chutes and in holder for drink dispenser.
    Clean and sanitize these areas frequently.
  • 4-903.11(B) - Corrected During Inspection Clean coffee filters, deli platters and lids were observed stored with the food-contact surface facing upward.
    Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
  • 4-904.11(B) - Corrected During Inspection Take-out utensils stored randomly in large container this allows bare hand contact with lip contact surfaces.
    Store utensils in a container that will allow the handles to be placed towards employees when being handled.
  • 5-205.11(A) - Corrected During Inspection The handwashing facility located at the bar is blocked, preventing access by employees for easy handwashing. By a tray of stored items.
    A handwashing sink shall be maintained so that it is accessible at all times for employee use.
  • 5-205.15(B) - The toilet tank lid for the employee ladies room is damaged.
    Replace the toilet tank lid.
  • 5-501.113(B) - Corrected During Inspection Outside refuse container was uncovered.
    Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
  • 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility.
    A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.
  • 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the Employees unisex toilet room and employee ladies room .
    A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
  • 6-202.15(A)(1)-(3) - Corrected During Inspection The door to the downstairs area is being left open.
    Keep the downstairs door closed to prevent entry of insects, rodents and birds.
  • 6-305.11(B) - Corrected During Inspection Lockers or other suitable facilities are being used by employees clothing and other possessions. Jacket found in non used refrigeration unit with bread products,
    Require employees to store personal belongings properly to prevent contamination of food, food equipment, and food contact surfaces.
  • 6-501.114(A) - Non-working refrigerator used to store bread and act as table for slicer. Several no longer used items of equipment in bakery area ( area being renovated for storage)
    Remove non-working equipment and any other items not necessary to operation of the restaurant.
Comments:
Additional temperatures (equipment) cake unit 40 F; Reach in for milk and creamers 43F Line refrigerator 39F; Bar refrigerator 38F
Additional temperatures ( foods) chicken salad on line 35F, Tuna on line 35 F; tomatoes on line 38 F cole slaw 43 F, dressings 44 F;
This is a ROUTINE inspection at the above named establishment.
There were some general and for the most part easily correctable violations primarily related to food temperatures and refrigeration operation and general maintenance of equipment.
All critical and easily correctable noncritical violations shall be corrected immediately. All other violations must be corrected as soon as possible within the next 90 days. If any questions arise, please contact me at the number provided.
Please remember that proper hand washing is the most important thing that food service employees can do to prevent food contamination. Review when and how to wash hands with all employees and monitor hand washing practices
Water Heater: AO Smith BTR Model #751A, AO Smith; Model #: BTC 275A
Dish Machine: Stero heat sanitizing dish machine; Model #: CRS66-A;
Grease Trap: Cleaned every 3 months
Hood System & Filters: Cleaned every 6 Months
Pest Control: Weekly
PLEASE NOTE THAT ALL CERTIFIED FOOD MANAGER CARD RENEWALS REQUIRE THE APPLICANT TO TAKE AND PASS THE FOOD MANAGER TEST. THE NEW CARD WILL BE VALID FOR FIVE YEARS

November 06, 2006 (Complaint)

Comments:
The purpose of this visit was to investigate a complaint. Complainant dined in establishment on 11/1/06 and state that she had the liver, mashed potatoes, mixed vegetables and salad. She took most of the meal home and reheated it later and found a hairy, green object she believed was a head of a mouse.
Spoke to CFM and they were not aware of complaint, nor was general manager who is not on premises but was here last week. The following was found:
1. All produce is checked by a manager and stored appropriately. Whole potatoes are placed in walk-in Penn #1, milk and butter in walk-in Penn #2, liver and vegetables are received frozen and placed in freezer. Observed whole potatoes in bag, stored on dunnage racks 6" off walk-in floor. CFM stated that potatoes are boiled and peeled 12 hours in advanced, stated that employees cut away all green parts and most of potatoe peel. Observed multiple peeled potatoes in metal containers uncovered on shelf in Penn #1 that had no green/rotten parts visible. Peeled potatoes stored below containers of chopped onions and commerically chopped garlic.
2. Mashed potatoes are made in the AM with butter, cream and milk. Dairy products stored in Penn #2 on dunnage racks or in original milk crates. Product is placed in hot hold and at cook line.
3. Liver is received and stored frozen and is cooked with onions and spices.
4. Mixed vegetables and received and stored frozen and cooked with butter.
5. Mashed potatoes are placed on cook line with lid for lunch from 10am-4pm and are then pulled and discarded. Mashed potatoes for dinner are pulled from hot hold ovens for dinner at 4pm to 10pm. At 10pm they are placed in hot hold oven adjacent to cook line until approximately 1am. All leftover are thrown away.
6. Contracted pest control company inspects establishment approximately once per month. CFM and general manager (via phone) confirmed there have not been any pest or rodent problems in the past 6 months. Receipts are unavailable at time of investigation, CFM stated that they are locked in general managers office until Tuesday. General manager was advised to provide access to CFM when they are not on premises.
7. CFM was asked to fax latest pest control report to Health Department once they are available.
Complaint is not confirmed and is closed as of 11/6/06.

September 18, 2006 (Follow-up)



Violation: 3-501.16(A)(2)(b) - Corrected During Inspection Critical The egg storage container was over filled with several trays of eggs. The eggs varied in temperature from 49 F to 60 F The walk in refrigerator in the upper kitchen near the cook line is able to maintain 41 F when the door is kept closed but the closer is weak allowing the door to stay open and the temperature of the unit to rise. One refrigerator on the cookline and Walk-in #1 in the lower level are operating between 41 and 45 F. All units will have to be able to maintain 41 F or less by January 1, 2008,.
Unless this storage container can be effectively repaired to enable it to efficiently maintain eggs at 41F or less it must not be used. Eggs can be stored in the adjacent reach-in refrigerator. Replace the door closer on the walk-in near the cook line and try to get some of the other refrigerators to operate at 41 F or less. Cleanng coils may help reach this goal. Remove eggs from the egg storage container.
Comments:
This is an enforcement action follow-up inspection to evaluate corrections in refrigeration temperatures, the proper storage of various raw foods in relation to ready to eat foods as well as other raw foods and to determine that adequate date marking is being used to make sure stored potentially hazardous foods are used within the required 4 or 7 day limitations depending on the refrigerator temperatures. The day dot system is being used effectively and foods are being stored properly in relation to other foods. The egg storage cooler is not working efficiently and should not be used until and unless it is repaired to enable storage of eggs at 41 F or less. A few other refrigerators are exceeding the 41 F by a few degrees but remain below the maximum allowable cold temperature of 45 F fo refrigerators in establishments that were in business prior to Jan 1, 1998. Any other units not currently being used must be able to meet these requirements if put back into use. Regular daily monitoring of refrigeration temperatues should be done and maintainance of a written record posted at the unit and then retained for record is recommended.
In compliance with the enforcement conference a hand washing and personal hygiene class was presented by a staff member of the Halth Department

June 19, 2006 (Follow-up)



Violations:
  • 2-301.12A - Critical Repeat Improper handwashing procedures observed.
    Ensure all food employees clean their hands and exposed portions of their arms in the following manner: 1. remove and discard used gloves, 2. turn on warm water at the hand sink, 3. rinse hands/arms with warm water, 4. lather hands/arms with soap and scrub for 20seconds, 5. rinse hands/arms with warm water, 6. dry hands/arms with paper towels and then turn off the water at the hand sink.
  • 2-301.14A - Critical Repeat A food employee failed to wash his or her hands before putting on clean gloves 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.
    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.
  • 2-401.11A - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Employees may drink from a CLOSED beverage container with a STRAW 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.
  • 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the following units: 1. Traulsen upright refrigerator@cook line: Observed raw smoked salmon stored on a shelf above cooked meats, sauces, and fruit.
    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 Unwrapped or uncovered food inside the following units: 1. 3-door RI refrigerator@cook line, 2. 2-door RI refrigerator@cook line, 3. 4-door RI refrigerator@cook line, 4. Traulsen upright refrigerator@cook line, 5. Walk-in refrigerator@cook line, 6. Walk-in refrigerator #1. NOTHING SHALL REMAIN UNCOVERED.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-501.16C - Critical Repeat The following foods are cold holding at improper temperatures: 1. sliced tomatoes: 53f, 2. tuna salad: 55f, 3. hard boiled eggs: 54f, 4. roast beef: 46f, 5. raw shelled eggs: 68f, 6. smoked salmon: 52f, 7. sliced ham: 49f, 8. meat balls: 53f, 9. fruit salad: 45f, 10. salad dressings: 48f, 11. heavy cream: 46f, 12. meat sauce: 46f, 13. cooked spaghetti: 45f, 14. prime rib: 51f, 15. roasted chickens: 47f, 16. salad dressing: 60f, 17. gyro sauce: 62f, 18. sour cream: 50f, 19. cole slaw: 49f.
    As the refrigeration unit is in place and in use at this facility, Section 43.1-1-5B of the Fairfax County Code requires that the equipment is upgraded or replaced no later than January 1, 2008 to maintain food at a temperature of 41F or less. Try to maintain all foods at 41f or below.
  • 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) foods stored inside refrigerators including but not limited to cooked meats, cooked pasta, cooked/blached vegetables, salad dressings, gyro sauces, sauces, chili, meat sauce, soups, chicken salad, tuna salad, egg salad, seafood salad, etc. are not properly dated for disposition.
    Mark the NAME and "USE BY" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 TOTAL calendar days or within 4 TOTAL calendar days if held at 45oF (this always includes the day of preparation). FOR EXAMPLE, if the foods are prepared on 6/19/2006 and held at 41f or below, they shall be date marked with a "use by" date not exceeding 6/25/2006 or if they are held at 45f or below the "use by" date shall be 6/22/2006. BOTH dates shall be written on the stickers provided on the food containers.
  • 3-501.19A - Critical Repeat Hollandaise sauce for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
    Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
  • 4-301.11 - Repeat The following refrigerators are currently not capable of holding foods at temperatures of 41f-45f or below: 1. RI refrigerator for storage of raw shelled eggs at the cook line: top of the unit: 68f, bottom of the unit: 29f (cold air does not rise), 2. Traulsen upright refrigerator@cook line: 49f, 3. Walk-in refrigerator (kitchen): 47f, 4. 2-door RI refrigerator@diner counter for milk storage: 58f.
    Currently, ALL refrigerators shall be maintained at temperatures of 41f-45f or below. If the units are not capable of holding foods at temperatures of 41f or below, they shall be replaced by January 1, 2008. In the meantime, the units shall be serviced as needed.
  • 4-501.114A - Critical Chlorine sanitizing solution used was not at an acceptable concentration in one wet towel bucket at the cook line. Observed the wet towel bucket at 0ppm of bleach.
    Maintain bleach water solutions at a concentration of 50-100ppm. Use your test papers to ensure the concentration of bleach is adequate.
  • 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: 1. tomato slicers, 2. inside refrigerators and freezers (shelves). *NOTE: Any unused pieces of equipment found in the prep. kitchen in the basement shall be removed from the premises as stated under 6-501.114.
    Clean and sanitize these surfaces for food contact.
  • 4-601.11B - Repeat Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: 1. sheet pans, 2. loaf pans, 3. pots (all sizes), 4. skillets, 5. roasting pans.
    Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
  • 4-603.12A - Food debris on equipment and utensils is not observed removed by scrapping prior to loading of item into the warewashing machine.
    Manual scrapping or mechanical prewashing of equipment is required to facilitate the cleaning action of the detergent.
  • 4-901.11A - Repeat Observed clean equipment stacked while wet after cleaning and heat and/or chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of moisture that may encourage microbial growth.
  • 43.1-1-5A - Critical Repeat Observed wait staff handling ready to eat foods using their bare hands. For example, wait staff handle toast or fresh fruit using their bare hands.
    No employees shall handle ready to eat foods using their bare hands. Provide all employees with utensils such as spatulas, tongs, disposable gloves, or deli tissue.
  • 6-301.11 - Repeat Soap was not provided at the BAR hand sink.
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at the following hand sinks: 1. cook line hand sink, 2. men's employee restroom hand sink in the basement, 3. wait station hand sink, 4. bar hand sink.
    Provide a sign or poster that notifies food employees to wash their hands at ALL handwashing lavatories used by food employees.
  • 7-201.11B - Critical Repeat Observed wet towel buckets and spray bottles of chemicals improperly stored.
    Containers of ALL and ANY sanitizers, detergents, toxic materials, and chemicals shall be located in an area that is NOT ABOVE food, equipment, utensils, linens or single service items.
Comments:
Today I conducted a ten day FOLLOW-UP inspection based on a NOTICE OF VIOLATION letter received by the owner on June 10, 2006. At this time, due to lack of substantial compliance, another certified letter will be sent to your owners requesting attendance at an Informal Conference located at the health department. Once you receive the letter your attendance is required unless you submit something in writing requesting a different date. Continue to correct all remaining critical and non-critical violations immediately. If any questions arise, please contact me at (703)246-8425. Thank you.
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. Calibrate all food thermometers at least once a week in ice water at 32f. 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, diseases, and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, E.Coli, Salmonella, etc.). 7. Continue date marking food items with the “use by” date if held beyond 24 hours. 8. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment. 10. ALL inspections are available for public viewing on the State of Virginia’s website.
NOTES: Water heater: AO Smith; Model #: BTC 275A 920: Btu: 275,000 and AO Smith; Model #: BTR 275A; Btu: 275,000; Total Btu's: 550,000.
NOTES: Stero heat sanitizing dish machine; Model #: CRS66-A; FPM: 5.6; Wash: 150f (150f), Rinse: 180f (182f); 3-vat sink is now using Quat at 200ppm and wet towel buckets also use Quat at 200ppm.
NOTE TO THE OPERATOR: The Fairfax County Health Department is in the process of adopting amendments to the FDA Food Code. Changes to this code may affect your establishment. For more information on the 2005 FDA Food Code, go to http://www.cfsan.fda.gov/~dms/foodcode.html or contact the Health Department with any questions.

June 19, 2006 (Complaint)

Comments:
Today I conducted a complaint investigation at the above named establishment concerning a complaint received on 6/15/2006. The complainant stated that the root beer tasted like there was a chemical in the soda causing her throat to burn. I investigated the complaint and obtained the following information:
1. Management is aware of the complaint.
2. Complainant requested a "to go" cup for the left over soda so it could be tested.
3. The certified food manager on duty was informed of the complaint and looked at the glass of soda and thought that it didn't look like root beer. He believed that the soda syrup was running out and the customer tasted mostly carbonated water (tonic water).
4. When the soda system was checked, it was verified that the root beer syrup was running out and the box of syrup was changed.
5. The certified food manager received a phone call from the West Virginia Poison control center stating that the complainant went there to be sure she was not chemically contaminated. The poison control center verified that she was not chemically contaminated.
6. The certified food manager also stated that the soda nozzles are removed and cleaned every other day in sanitizer water (Quat at 200ppm) and then rinsed with warm water. Once rinsed they are allowed to air dry and replaced the following morning.
At this time, I can not confirm the complaint. However, I do suggest that all food contact surfaces that are for NON-POTENTIALLY HAZARDOUS foods be cleaned and sanitized every 24 hours at the 3-vat sink or inside the heat sanitizing dish machine. Allow the items to air dry to prevent moisture build up and possible bacterial contamination.
If you have any questions please call me at (703) 246-8425. Thank you.

April 18, 2006 (Critical Procedures)



Violations:
  • 2-103.11D - Poor handwashing procedures observed.
    Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands.
  • 2-103.11F - Employees are not aware of OR are not monitoring the cook/reheat temperatures of potentially hazardous food.
    Ensure that employees are properly cooking and reheating potentially hazardous food to the minimum required temperature for the specified amount of time in accordance with the Code. Be particularly careful in cooking those foods known to cause severe foodborne illness and death, through daily oversight of the employees' routine monitoring of the cooking temperatures.
  • 2-301.12A - Critical Improper handwashing procedures observed.
    Ensure all food employees clean their hands and exposed portions of their arms in the following manner: 1. remove used gloves and discard them, 2. turn on warm water at the hand sink, 3. rinse hands/arms with warm water, 4. lather hands/arms with soap and scrub for at least 20seconds, 5. rinse hands/arms with warm water, 6. dry hands/arms with paper towels and then turn off the water at the hand sink. Proper hand washing and changing gloves will help prevent foodborne illness.
  • 2-301.14A - Critical Repeat Food employees failed to wash his or her hands before putting on clean gloves and 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.
    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.
  • 2-303.11 - Repeat Employees observed wearing jewelry on their arms and hands while preparing food (i.e. bracelets, watches, excessive rings, long earrings, long necklaces).
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • 2-402.11A - Corrected During Inspection Employees observed working in the food service area without proper hair restraints.
    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.
  • 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the following units: 1. Walk-in freezer #3: Observed raw frozen calf liver stored on a shelf above frozen vegetables (corn), 2. Traulsen 3-door freezer: Observed raw frozen beef items stored on sheet pans in racks above frozen pasta. 3. Walk-in refrigerator@cook line: Observed raw shelled eggs and smoked salmon stored on shelves above tuna salad, diced ham, and omellete fillings.ORGANIZE ALL REFRIGERATORS AND FREEZERS AS SEEN ON THE BACK PAGE OF THIS INSPECTION REPORT.
    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.
  • 3-302.11A2 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed foods not sorted by their "type" and cooking temperatures. ORGANIZE THE REFRIGERATORS AND FREEZERS AS SEEN ON THE BACK PAGE OF THE INSPECTION REPORT.
    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.
  • 3-304.14B2 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a Quat sanitizing solution at a concentration of 200ppm between use.
  • 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. Observed food stored on the floor at the following locations: 1. Walk-in refrigerator #5, 2. Walk-in freezer #3, 3. Walk-in refrigerator #2, 4. Walk-in refrigerator #1, 5. Walk-in refrigerator in the kitchen. NOTHING SHOULD BE STORED ON THE FLOOR.
    Elevate food storage onto NSF approved shelving units or dunnage racks with minimum 6" legs or casters.
  • 3-501.14A - Critical The following foods are noted not being adequately cooled to prevent the growth of harmful bacteria: 1. cooked top round: 53f, 2. soups: 126f.
    Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F 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 - In conjunction with 3-501.14: The methods used for cooling were not adequate. Observed large 5 gallon containers of chicken soup being cooled at room temperature. Observed a large fully cooked top round sitting covered inside the walk-in refrigerator in the kitchen. These methods of cooling large batches of hot food will not suffice. Follow one or more of the methods below to ensure hot foods cool from 140f to 70f within 2 hours and from 70f to 41f or below within 4 hours.
    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.
  • 3-501.16C - Critical Refrigeration units found to be capable of holding potentially hazardous food items at a temperature range of 41-45F. Units are not able to maintain internal items at a temperature of 41F or less. The following food items were out of temperature inside the following units: 1. Walk-in refrigerator #2: a. salad dressings: 55f, b. raw shelled eggs: 57f, c. fresh butter: 58f, d. milk and heavy cream: 55f, 2. Walk-in refrigerator #1: a. cooked whole potatoes: 45f, 3. Walk-in refrigerator (kitchen): a. cooked top round: 53f, 4. 4-door reach-in refrigerator@cook line: a. tuna salad: 51f, b. chicken salad: 52f, 5. Traulsen upright refrigerator@cook line: a. grape leaves: 46f, b. meat balls: 45f, 6. reach-in refrigerator@cook line for egg storage: a. raw shelled eggs: 60f, 7. Walk-in refrigerator@cook line: a. sliced potatoes (for hash browns): 47f, 8. 4-door reach-in refrigerator@salad prep. station: a. salad dressings: 51f, b. gyro sauce: 54f.
    As the refrigeration unit is in place and in use at this facility, Section 43.1-1-5B of the Fairfax County Code requires that the equipment is upgraded or replaced no later than January 1, 2008 to maintain food at a temperature of 41F or less. IDEALLY, ALL FOOD SHALL BE HELD AT COLD TEMPERATURES OF 41F OR BELOW.
  • 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) foods including but not limited to pancake and waffle batters, cole slaw, cooked potatoes and other vegetables, cooked meats, cooked rice and pastas, soups, and sauces that are stored inside refrigeration units are not properly dated for disposition.
    Mark the NAME and "USE BY" dates on the containers of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 TOTAL calendar days or within 4 TOTAL calendar days if held at 45oF (this includes the day the food is prepared). FOR EXAMPLE, if the foods are prepared on 4/17/2006 they shall be date marked with a "use by" date of either 4/23/2006 or 4/20/2006 because some harmful bacteria continue to grow even at refrigeration temperatures. So limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 3-501.18A - Corrected During Inspection Critical The prepared ready-to-eat (RTE) foods including but not limited to salad dressings in the walk-in refrigerator #2 were not discarded by the "USE BY" date. Foods were dated 4/7/2006 and 4/10/2006, therefore the "use by" dates are 4/13/2006 and 4/16/2006. Today is 4/18/2006.
    Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the "USE BY" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 3-501.19A - Corrected During Inspection Critical Repeat Hollandaise sauce for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
    Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
  • 3-603.11 - Critical A review of the menu with the foodservice operator indicates that the following food items may be served raw and/or undercooked and are NOT identified with an asterick (*): 1. ALL steak, filet items, 2. smoked salmon items. Manager stated that new menus are going to be printed in June 2006.
    ALL food items that a customer may order raw and/or undercooked shall be identified with an asterick (*) leading the customer to the Consumer Advisory statement that says, "consuming raw and/or undercooked meats, poultry, seafood, shellfish, and eggs may increase your risk of foodborne illness."
  • 4-301.11 - Corrected During Inspection Repeat Observed the following units currently operating at temperatures above 41f-45f: 1. Walk-in refrigerator #2: 58f with food items at 55f-58f, 2. Walk-in refrigerator #1: 46f with food items at 46f, 3. 2-door reach-in refrigerator@cook line: 45f-46f, 4. reach-in refrigerator@cook line (for raw egg storage): 59f with eggs at 60f, 5. 2-door reach-in refrigerator@wait station (for dairy storage) with a refrigerated cake display case: 45f-51f.
    ALL refrigeration units shall be capable of holding food at 41f or below. If the units are not capable of holding foods at 41f or below, they shall be capable of holding food at 45f or below with the units being replaced by January 1, 2008. Repair the units immediately. (NOTE: Refrigeration technician arrived during the inspection).
  • 4-302.12 - I could not locate 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. It is suggested that ALL employees who prepare food, cook food, cool food, and reheat foods be supplied with an accurate thermometer. The employees shall be trained on using the thermometer and one manager shall be in charge of calibrating the thermometers once a week in a cup filled with ice and cold water. The thermometers should read 32f while sitting in the ice water.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions used in the 3-vat sink and wet towel buckets.
    Obtain a QUATENARY AMMONIUM (Quat) test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Quat sanitizer shall be maintained at 200ppm at all times.
  • 4-501.11A - The following equipment was observed in a state of disrepair and damaged: 1. 3-door reach-in refrigerator@cook line: Observed the unit broken and not in use.
    Repair the refrigerator 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.
  • 4-502.11C - The ambient air temperature gauges on the following units are not in good repair and/ or not accurate in the range of use: 1. Walk-in refrigerator #5: Unit thermometer reads 50f when the unit is actually 37f, 2. 2-door reach-in refrigerator@cook line: Unit thermometer is cracked and damaged, 3. "Halo Heat" hot holding unit: Unit thermometer is damaged.
    Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
  • 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch in the bakery kitchen located in the basement: 1. tomato slicers, 2. lemon slicers, 3. onion dicers.
    Clean and sanitize these surfaces for food contact.
  • 4-601.11B - Repeat Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: 1. all sheet pans, 2. all pots (all sizes), 3. all skillets (all sizes), 4. all roasting pans, 5. all loaf pans.
    Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
  • 4-602.11D - Critical Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris. Observed the following components unclean inside refrigeration and/or freezer units: 1. Walk-in refrigerator #5: Observed the shelves unclean and rusted, 2. Walk-in freezer #3: Observed the shelves unclean and rusted, 3. Walk-in refrigerator #2: Observed the shelves unclean and rusted, 4. Walk-in refrigerator #1: Observed the shelves unclean and rusted, 5. Traulsen 3-door freezer in the kitchen: Observed the floor unclean inside the unit, 6. 2-door reach-in refrigerator@cook line: Observed the fan covers unclean with dust, 7. 3-door reach-in refrigerator@cook line: Observed the fan covers unclean with dust and debris, 8. 2-door reach-in refrigerator@cook line: Observed the fan covers unclean with dust and debris, 9. 4-door reach-in refrigerator@cook line: Observed the fan covers unclean, 10. reach-in refrigerator@cook line for shelled eggs: Observed the floor unclean with standing water, 11. Traulsen upright refrigerator@cook line: Observed the fan covers unclean, 12. 4-door reach-in refrigerator@salad prep. station: Observed the fan covers unclean, 13. 2-door reach-in refrigerator@wait station: Observed the fan covers unclean, 14. True sliding door refrigerator (Coca-Cola unit): Observed the fan covers unclean, 15. 2-door reach-in refrigerator@front counter (milk storage): Observed the fan covers unclean. CLEAN INSIDE ALL REFRIGERATORS AND FREEZERS INCLUDING FLOORS, WALLS, SHELVES, FAN COVERS, ETC.
    Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
  • 4-602.11E - Repeat Surfaces of the following equipment were observed soiled with accumulations of grime and debris: 1. inside both ice machines in the basement (one is in use and the other is broken) including the ice chutes and paneling, 2. can openers, blades, and housing units, 3. bread slicers.
    Clean the surface of ALL equipment used for NON-POTENTIALLY HAZARDOUS foods at any time when contamination may have occurred, at least every 24 hours.
  • 4-602.12B - The interiors of ALL microwave ovens is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the (floors, walls, ceilings, cavities, door seals) of the microwave oven at least every 24 hours.
  • 4-901.11A - Repeat Observed clean equipment stacked while wet after cleaning and heat and/or chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of moisture that may encourage microbial growth.
  • 43.1-1-5A - Critical Observed wait staff employees handling ready to eat foods using their bare hands. The employees were handling toast, bacon, etc.
    NO employees (wait staff, management, cook line chefs, etc) shall handle food using their bare hands. Employees shall use tongs, deli tissue, spatulas, or disposable gloves to handle all ready to eat foods.
  • 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: 1. Roughneck Rubbermaid plastic containers (not specifically labeled NSF) for food storage, 2. Hamilton Beach blender, 3. Kitchen Aid coffee grinder.
    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.
  • 5-205.11B - The handwash station at the cook line in the kitchen is being used as a dump station.
    ALL hand washing sinks shall be used for washing hands only.
  • 6-301.11 - Soap was not provided at the following hand sinks: 1. cook line hand sink in the kitchen (in front of the Traulsen 3-door freezer), 2. bar hand sink.
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 6-301.12A - Observed that no paper towels were available for the following hand sinks: 1. cook line hand sink (besides the 3-door freezer in the kitchen).
    Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
  • 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at the following hand sinks: 1. men's restroom hand sink in the basement, 2. cook line hand sink in the kitchen (in front of the Traulsen 3-door freezer), 3. wait station hand sink, 4. bar hand sink.
    Provide a sign or poster that notifies food employees to wash their hands at ALL handwashing lavatories used by food employees.
  • 6-501.114A - Repeat Facility is storing unused and/or unnecessary items to the operation or maintenance of the establishment. Observed unused equipment stored in the basement such as conveyor toaster ovens, a gas range, and an ice machine.
    Remove all unused and/or unnecessary items from the facility. The presence of unused and/or 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.
  • 7-201.11B - Critical Observed chemicals and sanitizers improperly stored on work surfaces in the kitchen.
    Containers of ALL and ANY sanitizers, detergents, toxic materials, and chemicals shall be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
MORE EQUIPMENT TEMPERATURES OBSERVED: 1. 2-door RI refrigerator@cook line: Broken thermometer (45f), 2. 3-door RI refrigerator@cook line: No thermometer; unit is not working and currently not in use, 3. Halo Heat hot holding unit@cook line: Broken thermometer (185f), 4. 2-door RI refrigerator@cook line: No thermometer provided (42f), 5. 4-door RI refrigerator@cook line: No thermometer provided (35f), 6. egg RI refrigerator@cook line: No thermometer provided (59f), 7. Traulsen upright refrigerator@cook line: 30f (43f), 8. Walk-in refrigerator@cook line: 38f (42f), 9. 4-door RI refrigerator@salad prep. station: No thermometer provided (40f), 10. Alto Sham hot holding unit@wait station: 270f (200f), 11. 2-door RI refrigerator@wait station: No thermometer provided (40f), 12. True sliding door refrigerator (Coca-Cola unit): 40f (42f), 13. Beverage Air sliding door refrigerator: No thermometer provided (34f), 14. 3-door RI refrigerator@front counter (juice): No thermometer provided (37f), 15. 2-door RI refrigerator@front counter (dairy): 42f (41f), 16. refrigerated case@front counter (cakes): 40f (42f), 17. ice cream freezer@wait station: No thermometer provided, 18. 2-door RI refrigerator@wait station (juice): No thermometer provided (39f), 19. 2-door RI refrigerator@wait station (dairy): 40f (40f), 20. refrigerated case@wait station (cakes): 42f (42f), 21. 2-door RI refrigerator@wait station (dairy): No thermometer provided (45f), 22. refrigerated case@wait station (cakes): 56f (51f), 23. sliding door refrigerator@cashier station (cakes): 50f (48f) and 40f (42f), 24. Craig RI refrigerators@bar: No thermometers provided (37f and 45f).
MORE FOOD TEMPERATURES OBSERVED: 1. ham (WI refrigerator-kitchen): 42f, 2. raw beef (2-door RI refrigerator@cook line): 41f, 3. cooked meat loaf (2-door RI refrigerator@cook line): 44f, 4. raw hamburgers (2-door RI refrigerator@cook line): 44f, 5. raw chicken (2-door RI refrigerator@cook line): 44f, 6. portioned roast beef (4-door RI refrigerator@cook line): 43f, 7. chicken salad (4-door RI refrigerator@cook line): 52f, 8. tuna salad (4-door RI refrigerator@cook line): 51f, 9. grape leaves (Traulsen upright refrigerator@cook line): 46f, 10. cooked meat balls (Traulsen upright refrigerator@cook line): 45f, 11. sliced cheese (WI refrigerator@cook line): 42f, 12. diced ham (WI refrigerator@cook line): 41f, 13. cooked sliced potatoes (WI refrigerator@cook line): 47f, 14. hash browns: 148f, 15. mushroom gravy (steam table): 150f, 16. meat sauce (steam table): 144f, 17. turkey gravy (steam table): 145f, 18. soups (steam table): 152f.

Today I conducted a CRITICAL PROCEDURES inspection at the above named establishment. During the inspection of this establishment it was noted that management was not fully aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge(PIC). Also, the PIC/CFM could not convey all the knowledge of an employee health policy indicating what symptoms are to be reported and when to exclude/restrict an employee from their duties OR did not have access to a written policy stating what actions are necessary following a report that an employee has certain symptoms or diagnosed illnesses. As discussed with the CFM, employees shall be RESTRICTED from working in a food service establishment when they are experiencing symptoms of sore throat, fever, nausea, vomiting, diarrhea, jaundice, and open wounds/cuts on the hands and arms, Until the employee obtains documentation from a medical professional that he/she is no longer experiencing those symptoms may they return to work. If an employee has been diagnosed with and/or been in contact with someone who has been diagnosed with Salmonella, Shigella, E.Coli, Hepatitis A, and Norovirus they are EXCLUDED from working in the food service establishment until laboratory tests have confirmed they are no longer carriers of the disease.
All critical and easily correctable non-critical violations shall be corrected immediately. If any questions arise, please contact me at (703)246-8425. Thank you.
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. Calibrate all food thermometers at least once a week in ice water at 32f. 4. Continue to inspect canned food deliveries and segregate any dented cans from general storage. 5. Maintain pest control services as needed. Keep records of all services provided. 6. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 7. Discuss with your employees illnesses, diseases, and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, E.Coli, Salmonella, etc.). 8. Properly date mark food items with the “use by” date if held beyond 24 hours. 9. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment. 10. ALL inspections are available for public viewing on the State of Virginia’s website.
NOTES: Water heater: AO Smith; Model #: BTC 275A 920: Btu: 275,000 and AO Smith; Model #: BTR 275A; Btu: 275,000; Total Btu's: 550,000.
NOTES: Stero heat sanitizing dish machine; Model #: CRS66-A; FPM: 5.6; Wash: 150f (156f), Rinse: 180f (184f); 3-vat sink uses now uses Quat sanitizer at 200ppm; wiping cloth buckets use Quat sanitizer too.
NOTE TO THE OPERATOR: The Fairfax County Health Department is in the process of adopting amendments to the FDA Food Code. Changes to this code may affect your establishment. For more information on the 2005 FDA Food Code, go to http://www.cfsan.fda.gov/~dms/foodcode.html or contact the Health Department with any questions.

November 02, 2005 (Follow-up)



Violations:
  • 2-301.14A - Corrected During Inspection Critical Repeat Food employees failed to wash his or her hands before putting on clean gloves and 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.
    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.
  • 2-303.11 - Repeat Employees observed wearing jewelry on their arms and hands while preparing food (e.g. excessive rings, bracelets, watches).
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • 3-301.11B - Corrected During Inspection Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed an employee handling fresh bread to be sliced with his bare hands. Instruct the employee to wash his hands and put on gloves when handling the fresh bread.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food inside the walk-in refrigerator #5. Observed raw beef stored on the shelf above deli meats.
    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 Unwrapped or uncovered food inside walk-in refrigerator #5. Observed containers of raw chicken and raw beef uncovered.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. Observed foods stored on the floor inside the walk-in refrigerators and freezers in the basement. NOTHING should be stored on the floor.
    Elevate food storage onto NSF approved shelving or dunnage racks with minimum 6" legs or casters.
  • 3-305.14 - Repeat Food is subject to environmental sources of contamination during preparation. Observed an employee preparing cooked potatoes at the Hobart slicer. He places a sheet pan on top of a trash can and a container of top of the sheet pan to catch the sliced potatoes. A trash can is NOT a table.
    Protect unpackaged food from environmental sources of contamination during preparation.
  • 3-501.16B - Critical Repeat Observed the following foods cold holding at improper temperatures: 1. raw chicken wings inside 3-door reach-in refrigerator at the cook line: 50f, 2. sliced ham inside 3-door reach-in refrigerator at the cook line: 47f, 3. bleu cheese salad dressing inside the 4-door reach-in refrigerator at the salad station: 50f, 4. gyro sauce inside the 4-door reach-in refrigerator at the salad station: 48f, 5. cole slaw inside the 2-door reach-in refrigerator at the wait station: 48f, 6. fruit salad inside the 2-door reach-in refrigerator at the wait station: 49f.
    Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
  • 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) foods including but not limited to salad dressings, cooked vegetables, prepared foods, sauces, tuna and chicken salads, etc. inside the walk-in refrigerators are not properly dated for disposition. The food items are dated with a "use by" date that exceeds 7 days. For example, the foods are dated 10/29/2005 to 11/6/2005. The foods shall be date marked with a "use by" date of 11/4/2005.
    Mark the name and "USE BY" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 3-501.19A - Corrected During Inspection Critical Hollandaise sauce for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
    Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
  • 4-301.11 - Repeat Observed the following refrigeration units currently not capable of holding foods at 41f (45f) or below: 1. 3-door reach-in refrigerator@cook line: 49f, 2. 2-door reach-in refrigerator@wait station: 49f, 3. egg unit@cook line: top of the unit: 69f, bottom of the unit: 42f.
    ALL refrigeration units shall be capable of holding foods at 41f (45f) or below. If the units can't hold food at 41f or below by January 1, 2008 the units shall be replaced. Repair the units immediately to ensure foods are held at 41f (45f) or below at all times. In the meantime move ALL foods into working units.
  • 4-501.12 - Repeat The cutting board(s) along the soup station and bread station and the cook line 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 .
  • 4-502.11A - Repeat Observed the following equipment in a state of disrepair and condition preventing effective maintenance and easy cleaning: 1. wood bread boards in the bakery, 2. wood legs and shelving unit under the bakery prep. table in the basement, 3. wood handled utensils including spatulas. ALL wood surfaces shall be constructed of ONLY hard maple and they sould only be used as a prep. surface for baking bread.
    Discard and replace the equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code.
  • 4-601.11A - Corrected During Inspection Critical Repeat The following utensils were observed soiled to sight and touch: 1. tomato slicer, 2. lettuce slicer, 3. cutting boards, 4. utensils (ladels), 5. cheese grater. These items were stored above the 3-vat sink in the basement.
    Clean and sanitize these surfaces for food contact.
  • 4-601.11B - Repeat Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: 1. sheet pans for baking, 2. loaf pans (all types), 3. skillets (all sizes), 4. pots (all sizes).
    Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
  • 4-602.11E - Repeat The following surfaces are observed soiled with accumulations of grime and debris: 1. inside BOTH ice machines including ice chutes and paneling, 2. can opener units, blades, and housing, 3. bread slicers in the basement.
    Clean the surface of ALL equipment at any time when contamination may have occurred, at least every 24 hours.
  • 4-901.11A - Repeat Observed clean equipment stacked while wet after cleaning and heat and/or chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of moisture that may encourage microbial growth.
  • 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: 1. green Rubbermaid containers currently being used for food storage.
    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.
  • 5-501.17 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies restroom stall for the employees in the basement.
    Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 6-202.11A - Repeat Lights bulb(s) in the following locations are not covered by a protective shielding: 1. basement area, 2. dry storage area in the basement, 3. employee restrooms and locker rooms in the basement.
    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.
  • 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at the COOK LINE hand sink in the kitchen.
    Provide a sign or poster that notifies food employees to wash their hands at ALL handwashing lavatories used by food employees.
  • 6-501.11 - Repeat The following physical structures are not maintained in good repair: 1. floor tiles are damaged inside the men's and women's locker room, 2. ceiling panels are damaged inside the women's and men's locker rooms and restrooms, 3. ceiling panels are damaged and discolored in the bakery (basement), 4. base board paneling is damaged inside the men's and ladies locker rooms and restrooms, 5. floor tiles are damaged inside walk-in refrigerator #1 and #2 and a walk-in refrigerator in the kitchen located upstairs, 6. floor tiles need regrouting in the bakery (basement) and kitchen (upstairs).
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.114A - Repeat Facility is storing unused and/or unnecessary items to the operation or maintenance of the establishment. REMOVE ALL unused equipment from the premises.
    Remove all unused and/or unnecessary items from the facility. The presence of unused and/or 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.
  • 6-501.18 - Repeat Handwashing facilities and fixtures are unclean and not maintained inside the men's employee restroom in the basement.
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
Comments:
MORE TEMPERATURES OBSERVED: 1. 3-door RI unit@cook line: 44f (49f), 2. single door RI freezer@cook line: no thermometer provided; 3. 2-door RI refrigerator@cook line: no thermometer provided (37f); 4. 4-door RI refrigerator@cook line: 40f (40f); 5. Traulsen upright refrigerator@cook line: 43f (40f); 6. walk-in refrigerator@cook line: 36f (38f); 7. 4-door RI refrigerator@salad station: 40f (40f); 8. 2-door RI refrigerator@wait station: 50f (49f); 9. 2-door RI refrigerator@front counter for dairy: 40f (41f); 10. pastry case: 40f (35f).
MORE FOOD TEMPERATURES OBSERVED: 1. bleu cheese salad dressing (4-door RI@salad station): 50f; 2. gyro meat (hot holding units): 163f; 3. meat sauce (steam table): 150f; 4. brown mushroom gravy: 143f; 5. hash browns: 188f; 6. sausage links (hot holding unit): 140f; 7. chicken chili: 160f, 8. cole slaw (2-door RI refrigerator@wait station): 47f; 9. fruit salad (2-door RI refrigerator@wait station): 49f.
Today I conducted a TEN DAY FOLLOW-UP INSPECTION at the above named establishment and focused the majority of the inspection on ONLY the critical violations. At this time, several critical violations still remain but were corrected during the inspection. Please review this inspection report and the previous inspection report conducted on October 17, 2005 to complete the correction of ALL non-critical violations. If any questions arise, please contact me at (703)246-8425. Thank you.
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. Continue to inspect canned food deliveries and segregate any dented cans from general storage. 5. Maintain pest control services as needed. Keep records of all services provided. 6. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 7. Discuss with your employees illnesses, diseases, and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, E.Coli, Salmonella, etc.). 8. Properly date mark food items with the “use by” date if held beyond 24 hours. 9. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment. 10. ALL inspections are available for public viewing on the State of Virginia’s website.
NOTES: Water heater: SAME.
NOTES: Stero heat sanitizing dish machine; Model #: CRS66-A; FPM: 5.6; Wash: 150f (160f); Rinse: 180f (185f).
Using bleach in the 3-vat sinks and wiping cloth buckets.

November 02, 2005 (Follow-up)



Violations:
  • 2-301.14A - Corrected During Inspection Critical Repeat Food employees failed to wash his or her hands before putting on clean gloves and 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.
    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.
  • 2-303.11 - Repeat Employees observed wearing jewelry on their arms and hands while preparing food (e.g. excessive rings, bracelets, watches).
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • 3-301.11B - Corrected During Inspection Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed an employee handling fresh bread to be sliced with his bare hands. Instruct the employee to wash his hands and put on gloves when handling the fresh bread.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food inside the walk-in refrigerator #5. Observed raw beef stored on the shelf above deli meats.
    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 Unwrapped or uncovered food inside walk-in refrigerator #5. Observed containers of raw chicken and raw beef uncovered.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. Observed foods stored on the floor inside the walk-in refrigerators and freezers in the basement. NOTHING should be stored on the floor.
    Elevate food storage onto NSF approved shelving or dunnage racks with minimum 6" legs or casters.
  • 3-305.14 - Repeat Food is subject to environmental sources of contamination during preparation. Observed an employee preparing cooked potatoes at the Hobart slicer. He places a sheet pan on top of a trash can and a container of top of the sheet pan to catch the sliced potatoes. A trash can is NOT a table.
    Protect unpackaged food from environmental sources of contamination during preparation.
  • 3-501.16B - Critical Repeat Observed the following foods cold holding at improper temperatures: 1. raw chicken wings inside 3-door reach-in refrigerator at the cook line: 50f, 2. sliced ham inside 3-door reach-in refrigerator at the cook line: 47f, 3. bleu cheese salad dressing inside the 4-door reach-in refrigerator at the salad station: 50f, 4. gyro sauce inside the 4-door reach-in refrigerator at the salad station: 48f, 5. cole slaw inside the 2-door reach-in refrigerator at the wait station: 48f, 6. fruit salad inside the 2-door reach-in refrigerator at the wait station: 49f.
    Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
  • 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) foods including but not limited to salad dressings, cooked vegetables, prepared foods, sauces, tuna and chicken salads, etc. inside the walk-in refrigerators are not properly dated for disposition. The food items are dated with a "use by" date that exceeds 7 days. For example, the foods are dated 10/29/2005 to 11/6/2005. The foods shall be date marked with a "use by" date of 11/4/2005.
    Mark the name and "USE BY" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 3-501.19A - Corrected During Inspection Critical Hollandaise sauce for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
    Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
  • 4-301.11 - Repeat Observed the following refrigeration units currently not capable of holding foods at 41f (45f) or below: 1. 3-door reach-in refrigerator@cook line: 49f, 2. 2-door reach-in refrigerator@wait station: 49f, 3. egg unit@cook line: top of the unit: 69f, bottom of the unit: 42f.
    ALL refrigeration units shall be capable of holding foods at 41f (45f) or below. If the units can't hold food at 41f or below by January 1, 2008 the units shall be replaced. Repair the units immediately to ensure foods are held at 41f (45f) or below at all times. In the meantime move ALL foods into working units.
  • 4-501.12 - Repeat The cutting board(s) along the soup station and bread station and the cook line 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 .
  • 4-502.11A - Repeat Observed the following equipment in a state of disrepair and condition preventing effective maintenance and easy cleaning: 1. wood bread boards in the bakery, 2. wood legs and shelving unit under the bakery prep. table in the basement, 3. wood handled utensils including spatulas. ALL wood surfaces shall be constructed of ONLY hard maple and they sould only be used as a prep. surface for baking bread.
    Discard and replace the equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code.
  • 4-601.11A - Corrected During Inspection Critical Repeat The following utensils were observed soiled to sight and touch: 1. tomato slicer, 2. lettuce slicer, 3. cutting boards, 4. utensils (ladels), 5. cheese grater. These items were stored above the 3-vat sink in the basement.
    Clean and sanitize these surfaces for food contact.
  • 4-601.11B - Repeat Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: 1. sheet pans for baking, 2. loaf pans (all types), 3. skillets (all sizes), 4. pots (all sizes).
    Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
  • 4-602.11E - Repeat The following surfaces are observed soiled with accumulations of grime and debris: 1. inside BOTH ice machines including ice chutes and paneling, 2. can opener units, blades, and housing, 3. bread slicers in the basement.
    Clean the surface of ALL equipment at any time when contamination may have occurred, at least every 24 hours.
  • 4-901.11A - Repeat Observed clean equipment stacked while wet after cleaning and heat and/or chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of moisture that may encourage microbial growth.
  • 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: 1. green Rubbermaid containers currently being used for food storage.
    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.
  • 5-501.17 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies restroom stall for the employees in the basement.
    Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 6-202.11A - Repeat Lights bulb(s) in the following locations are not covered by a protective shielding: 1. basement area, 2. dry storage area in the basement, 3. employee restrooms and locker rooms in the basement.
    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.
  • 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at the COOK LINE hand sink in the kitchen.
    Provide a sign or poster that notifies food employees to wash their hands at ALL handwashing lavatories used by food employees.
  • 6-501.11 - Repeat The following physical structures are not maintained in good repair: 1. floor tiles are damaged inside the men's and women's locker room, 2. ceiling panels are damaged inside the women's and men's locker rooms and restrooms, 3. ceiling panels are damaged and discolored in the bakery (basement), 4. base board paneling is damaged inside the men's and ladies locker rooms and restrooms, 5. floor tiles are damaged inside walk-in refrigerator #1 and #2 and a walk-in refrigerator in the kitchen located upstairs, 6. floor tiles need regrouting in the bakery (basement) and kitchen (upstairs).
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.114A - Repeat Facility is storing unused and/or unnecessary items to the operation or maintenance of the establishment. REMOVE ALL unused equipment from the premises.
    Remove all unused and/or unnecessary items from the facility. The presence of unused and/or 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.
  • 6-501.18 - Repeat Handwashing facilities and fixtures are unclean and not maintained inside the men's employee restroom in the basement.
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
Comments:
MORE TEMPERATURES OBSERVED: 1. 3-door RI unit@cook line: 44f (49f), 2. single door RI freezer@cook line: no thermometer provided; 3. 2-door RI refrigerator@cook line: no thermometer provided (37f); 4. 4-door RI refrigerator@cook line: 40f (40f); 5. Traulsen upright refrigerator@cook line: 43f (40f); 6. walk-in refrigerator@cook line: 36f (38f); 7. 4-door RI refrigerator@salad station: 40f (40f); 8. 2-door RI refrigerator@wait station: 50f (49f); 9. 2-door RI refrigerator@front counter for dairy: 40f (41f); 10. pastry case: 40f (35f).
MORE FOOD TEMPERATURES OBSERVED: 1. bleu cheese salad dressing (4-door RI@salad station): 50f; 2. gyro meat (hot holding units): 163f; 3. meat sauce (steam table): 150f; 4. brown mushroom gravy: 143f; 5. hash browns: 188f; 6. sausage links (hot holding unit): 140f; 7. chicken chili: 160f, 8. cole slaw (2-door RI refrigerator@wait station): 47f; 9. fruit salad (2-door RI refrigerator@wait station): 49f.
Today I conducted a TEN DAY FOLLOW-UP INSPECTION at the above named establishment and focused the majority of the inspection on ONLY the critical violations. At this time, several critical violations still remain but were corrected during the inspection. Please review this inspection report and the previous inspection report conducted on October 17, 2005 to complete the correction of ALL non-critical violations. If any questions arise, please contact me at (703)246-8425. Thank you.
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. Continue to inspect canned food deliveries and segregate any dented cans from general storage. 5. Maintain pest control services as needed. Keep records of all services provided. 6. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 7. Discuss with your employees illnesses, diseases, and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, E.Coli, Salmonella, etc.). 8. Properly date mark food items with the “use by” date if held beyond 24 hours. 9. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment. 10. ALL inspections are available for public viewing on the State of Virginia’s website.
NOTES: Water heater: SAME.
NOTES: Stero heat sanitizing dish machine; Model #: CRS66-A; FPM: 5.6; Wash: 150f (160f); Rinse: 180f (185f).
Using bleach in the 3-vat sinks and wiping cloth buckets.

October 18, 2005 (Follow-up)



Violations:
  • 2-401.11A - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Employees may drink from a CLOSED beverage container with a STRAW 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.
  • 3-304.12 - Repeat Dispensing and/or in-use utensils improperly stored between use. Observed cooking tongs hanging on oven door handles at the cook line.
    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 - Corrected During Inspection Wiping cloths improperly used. Observed wiping cloths underneath cutting boards.
    Ensure cloths used for wiping food spills are not used for any other purpose. Purchase NSF approved rubber mats and place them underneath the cutting boards to prevent the boards from sliding while in use.
  • 4-301.11 - Corrected During Inspection Repeat Observed the following units not currently capable of holding foods at 41f (45f) or below: 1. egg case at the cook line: 70f (top), 2. 2-door reach-in refrigerator at the wait station (in the kitchen): 47f, 3. pastry case (left side) at the cashier station: 52f.
    ALL units shall be capable of holding foods at 41f (45f) or below. If the units are not capable of holding foods at 41f or below by January 1, 2008 the units shall be replaced. Continue to repair the units as discussed and have regular maintenance on all units every couple of weeks.
  • 4-904.11A - Observed coffee filters displayed unprotected at the coffee machines.
    Store ALL single service items with food or lip-contact surface facing downward OR inside their original plastic packaging to prevent contamination prior to use.
  • 7-201.11A - Corrected During Inspection Repeat Observed wiping cloth buckets stored on the work surfaces next to food prep. surfaces.
    Containers of ALL sanitizers, detergents, toxic materials, and chemicals shall be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
Comments:
MORE TEMPERATURES: 1. 2-door reach-in refrigerator at the front counter (dairy): 40f (45f), 2. pastry case (left side): 45f (43f), 3. egg case at the cook line: 70f (top), 42f (bottom), 4. 2-door reach-in refrigerator at the wait station (in the kitchen): 47f.
Today I conducted a FOLLOW-UP inspection at the above named establishment. A FULL FOLLOW-UP INSPECTION WILL BE CONDUCTED ON NOVEMBER 1, 2005. ALL violations shall be corrected at this time to avoid further enforcement action. Continue to correct all remaining critical and non-critical violations immediately. If any questions arise, please contact me at (703)246-8425. Thank you.
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, diseases, and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, E.Coli, Salmonella, etc.). 7. Continue date marking food items with the “use by” date if held beyond 24 hours. 8. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment. 10. ALL inspections are available for public viewing on the State of Virginia’s website.
NOTES: Water heater: SAME.
NOTES: Dish machine: SAME.

October 18, 2005 (Follow-up)



Violations:
  • 2-401.11A - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Employees may drink from a CLOSED beverage container with a STRAW 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.
  • 3-304.12 - Repeat Dispensing and/or in-use utensils improperly stored between use. Observed cooking tongs hanging on oven door handles at the cook line.
    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 - Corrected During Inspection Wiping cloths improperly used. Observed wiping cloths underneath cutting boards.
    Ensure cloths used for wiping food spills are not used for any other purpose. Purchase NSF approved rubber mats and place them underneath the cutting boards to prevent the boards from sliding while in use.
  • 4-301.11 - Corrected During Inspection Repeat Observed the following units not currently capable of holding foods at 41f (45f) or below: 1. egg case at the cook line: 70f (top), 2. 2-door reach-in refrigerator at the wait station (in the kitchen): 47f, 3. pastry case (left side) at the cashier station: 52f.
    ALL units shall be capable of holding foods at 41f (45f) or below. If the units are not capable of holding foods at 41f or below by January 1, 2008 the units shall be replaced. Continue to repair the units as discussed and have regular maintenance on all units every couple of weeks.
  • 4-904.11A - Observed coffee filters displayed unprotected at the coffee machines.
    Store ALL single service items with food or lip-contact surface facing downward OR inside their original plastic packaging to prevent contamination prior to use.
  • 7-201.11A - Corrected During Inspection Repeat Observed wiping cloth buckets stored on the work surfaces next to food prep. surfaces.
    Containers of ALL sanitizers, detergents, toxic materials, and chemicals shall be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
Comments:
MORE TEMPERATURES: 1. 2-door reach-in refrigerator at the front counter (dairy): 40f (45f), 2. pastry case (left side): 45f (43f), 3. egg case at the cook line: 70f (top), 42f (bottom), 4. 2-door reach-in refrigerator at the wait station (in the kitchen): 47f.
Today I conducted a FOLLOW-UP inspection at the above named establishment. A FULL FOLLOW-UP INSPECTION WILL BE CONDUCTED ON NOVEMBER 1, 2005. ALL violations shall be corrected at this time to avoid further enforcement action. Continue to correct all remaining critical and non-critical violations immediately. If any questions arise, please contact me at (703)246-8425. Thank you.
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, diseases, and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, E.Coli, Salmonella, etc.). 7. Continue date marking food items with the “use by” date if held beyond 24 hours. 8. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment. 10. ALL inspections are available for public viewing on the State of Virginia’s website.
NOTES: Water heater: SAME.
NOTES: Dish machine: SAME.

October 17, 2005 (Routine)



Violations:
  • 2-301.12A - Corrected During Inspection Critical Repeat Improper handwashing procedures observed.
    Ensure all food employees clean their hands and exposed portions of their arms in the following manner: 1. turn on warm water at the hand sinks, 2. rinse hands/arms with warm water, 3. lather hands/arms with soap and scrub for 20seconds, 4. rinse hands/arms with warm water, 5. dry hands/arms with paper towels and then turn off the water at the hand sink. Proper hand washing and handling of food will help prevent foodborne illness.
  • 2-301.14A - Corrected During Inspection Critical Food employees 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.
    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 - Corrected During Inspection A food employee was observed cleaning their hands in a food preparation sink or in a mop sink.
    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.
  • 2-303.11 - Repeat Employees observed wearing jewelry on their arms and hands while preparing food (e.g. rings, watches, bracelets).
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • 2-402.11A - Employees observed working in the food service area without proper hair restraints.
    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.
  • 3-202.15 - Corrected During Inspection Critical Repeat Food from damaged packaging offered for sale or service. Observed the following cans dented in dry storage: 1. chipotle peppers, 2. pineapples, 3. chili sauce, 4. peach filling.
    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.
  • 3-301.11B - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed a wait staff handling cooked bacon with her 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 - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed plastic cups and plates being used to dispense foods such as powdered sugar, yeast, granular sugar, and cooked potatoes.
    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 walk-in refrigeration unit #5. Observed raw chicken stored above waffle batter. Observed raw smoked salmon stored on top of fruit and prepared foods inside the Traulsen upright refrigerator at the cook line.
    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.
  • 3-302.11A2 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw frozen meats stored improperly inside walk-in freezer #3. Organize the unit so that foods are sorted by their type and cooking temperatures. I suggest that ONLY raw chicken, beef, pork, and seafood be stored inside freezer unit #3 in the basement. All other foods shall be stored in unit #4.
    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 Repeat Unwrapped or uncovered food in the following units: 1. open bags of powdered sugar in dry storage, 2. open bag of raisins and mini chocolate chips in dry storage, 3. uncovered container of cinnamon in the bakery, 4. open container of flour in the bakery, 5. feta cheese, cranberries, and olives inside walk-in refrigerator #2, 6. cooked potatoes and vegetables inside walk-in refrigerator #1, 7. pine nuts, golden raisins, and brown sugar in the prep. kitchen, 8. raw chicken inside the 3-door reach-in refrigerator at the cook line, 9. waffle batter inside 2-door reach-in refrigerator at the cook line, 10. anchovies and vegetables inside the 4-door reach-in refrigerator at the cook line.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-302.12 - Repeat Unlabeled or mislabeled food containers including: 1. yeast, 2. gluten, 3. salt, 4. corn meal, 5. condiments for breads (e.g. seeds), 6. granular sugar, 7. different types of flour, etc. Make sure ALL containers of foods are labeleld.
    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 Repeat Dispensing and/or in-use utensils improperly stored between use. Observed ladels found lying inside containers of cole slaw and tomato sauce. Observed a food scoop lying inside a container of salt. Observed utensils stored in water. Observed a plate lying inside a container of cooked potatoes.
    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 .
  • 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor in the following locations: 1. walk-in freezer #3, 2. walk-in freezer #4, 3. walk-in refrigerator #2, 4. walk-in refrigerator #1.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 3-305.14 - Corrected During Inspection Food is subject to environmental sources of contamination during preparation. Observed an employee using a Hobart food processor attachment to slice cooked potatoes and the container to store the potatoes was stored on top of a trash can in the bakery.
    Protect unpackaged food from environmental sources of contamination during preparation.
  • 3-501.16A - Critical Observed hollandaise sauce hot holding at improper temperatures of 126f.
    Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
  • 3-501.16B - Critical Repeat Observed the following foods cold holding at improper temperatures: 1. walk-in refrigerator #1: steamed vegetables: 48f, cooked potatoes: 51f, cole slaw: 49f, 2. egg unit: raw shelled eggs: 50f, 3. 2-door reach-in refrigerator at the wait station: cole slaw: 54f, fruit salad: 49f.
    Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
  • 3-501.17A - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) foods including but not limited to salad dressings, cooked vegetables, prepared foods, and sauces inside the walk-in refrigerators are not properly dated for disposition.
    Mark the name and "USE BY" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 4-101.11D - Observed cracked and damaged black containers for storage of cooked foods such as potatoes.
    Replace any damaged food containers with new to maintain cleanability.
  • 4-202.16 - Repeat Milk crate(s) found used for the following: 1. storage of food.
    Milk crates, soda crates, and/or dish racks 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. Purchase more NSF approved commercial containers for food storage.
  • 4-204.112B - Repeat In conjunction with 4-204.112a & 4-502.11c: There was no WORKING and VISIBLE temperature measuring device located in the following units: 1. 4-drawer unit for seafood, 2. 3-door reach-in refrigerator at the cook line, 3. 2-door reach-in refrigerator at the cook line, 4. egg unit at the cook line, 5. 4-door reach-in refrigerator at salad prep., 6. Beverage Air sliding door refrigerator in the kitchen, 7. ice cream freezer.
    Provide a working and visible temperature measuring device in ALL hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 4-301.11 - Observed the following refrigeration units not currently capable of holding foods at 41f or below: 1. walk-in refrigerator #1: 48f, 2. 2-door reach-in refrigerator for dairy at the front counter: 56f, 3. pastry case: 49f, 4. egg unit on the top: 70f.
    ALL units shall be capable of holding foods at 41f or below. If the units are not capable of holding foods at 41f or below by January 1, 2008 they shall be replaced. In the meantime, repair the units immediately and store foods inside other units that are working.
  • 4-501.11B - The door gaskets of the following units are damaged: 1. walk-in refrigerator #5, 2. 2-door reach-in refrigerator at the cook line:, 3. 3-door reach-in refrigerator at the cook line, 4. 4-door reach-in refrigerator at the cook line, 5. walk-in refrigerator at the cook line, 6. 2-door reach-in refrigerator with dessert case.
    Repair or replace the door gaskets in accordance with the manufacturer's specifications.
  • 4-501.12 - Repeat The cutting boards at the cook line 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 .
  • 4-502.11A - Observed the following equipment in a state of repair and condition preventing effective maintenance and easy cleaning: 1. wood bread boards in the bakery, 2. wood legs and shelving unit under the bakery prep. table in the basement. ALL wood surfaces shall be constructed of only hard maple and they should only be used as a prep. surface for baking bread.
    Discard and replace the equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code.
  • 4-502.11C - The ambient air temperature gauge inside the following units are not in good repair and/ or not accurate in the range of use: 1. 2-door reach-in refrigerator at the wait station, 2. 2-door reach-in refrigerator for dairy, 3. walk-in refrigerator #1. Make sure ALL thermometers are working and are accurate.
    Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
  • 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: 1. tomato slicer, 2. whisks, 3. onion dicer, 4. meat and cheese slicers.
    Clean and sanitize these surfaces for food contact.
  • 4-601.11B - Repeat Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: 1. sheet pans for baking, 2. loaf pans (all types), 3. skillets (all sizes), 4. all pots (all sizes).
    Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
  • 4-602.11D - Corrected During Inspection Critical The following in-use food contact surfaces are noted in need of cleaning and sanitizing: 1. Hobart slicer for bread, 2. can openers, blades, and housing units, 3. Hobart food processor and components, 4. floor mixers for bread dough, 5. potato peelers.
    ALL food contact surfaces shall be cleaned and sanitized every 4 hours if working with potentially hazardous foods or at least every 24 hours if working with non-potentially hazardous foods.
  • 4-602.11E - Surfaces of the following equipment were observed soiled with accumulations of grime and debris: 1. inside ice machines in the basement including the ice chutes and paneling.
    Clean the surface of ALL ice machines at any time when contamination may have occurred, at least every 24 hours.
  • 4-602.12B - The interior of ALL microwave ovens is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the (floors, walls, cavities, and door seals) of the microwave oven at least every 24 hours.
  • 4-602.13 - The nonfood contact surface of the following equipment had accumulations of grime and debris: 1. ALL shelving and storage units in the bakery, 2. exteriors of ALL food containers in the bakery for flour, sugar, wheat flour, rye etc.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 4-702.11 - Corrected During Inspection Critical Repeat The food-contact surfaces of the following equipment were not observed sanitized: 1. ALL equipment and utensils due to the heat sanitizing dish machine not operating properly.
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
  • 4-703.11B - Corrected During Inspection Critical Repeat Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112) Observed the wash temperature at 140f and it should be 160f.
    Repair the unit so that achieving a utensil surface temperature of 160F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
  • 4-803.11 - Soiled linens were found stored in a location that may directly or indirectly contaminate food or food-contact surfaces.
    Store soiled linens in appropriate receptacles to prevent the contamination of food or food-contact surfaces.
  • 4-901.11A - Repeat Observed clean equipment stacked while wet after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • 4-904.11B - Unwrapped knives, forks, or spoons were not stored with the handles presented to the employee in the kitchen.
    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 - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: 1. Green Rubbermaid containers for storage of food.
    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.
  • 43.1-3-3A - Corrected During Inspection Critical 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.
  • 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.
  • 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the employee's ladies restroom stalls.
    Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 6-202.11A - Repeat Lights bulb(s) in the following locations are not covered by a protective shielding: 1. basement area, 2. dry storage area in the basement, 3. employee restrooms and locker rooms in the basement.
    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.
  • 6-301.11 - Soap was not provided at the hand washing lavatory in the kitchen at the cook line.
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 6-301.12A - Repeat Observed that no paper towels were available for the cook line handsink.
    Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
  • 6-301.14 - Corrected During Inspection Repeat A sign or poster that notifies food employees to wash their hands is not provided at the following hand sinks: 1. cook line, 2. wait station.
    Provide a sign or poster that notifies food employees to wash their hands at ALL handwashing lavatories used by food employees.
  • 6-303.11B - Repeat Inadequate lighting was noted in the following areas: 1. employee restrooms and/or locker rooms in the basement, 2. inside the Traulsen upright refrigerator at the cook line.
    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 - Repeat Inadequate lighting was noted under the exhaust hoods. Observed three burnt out light bulbs.
    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.
  • 6-404.11 - Corrected During Inspection Products for credit, redemption, or return is not being stored in a separate designated area. Observed dented canned food items stored in dry storage with canned foods that are going to be used for sale or service.
    Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
  • 6-501.11 - Repeat The following physical structures are not maintained in good repair: 1. damaged ceiling panels inside the men's employee restroom in the basement, 2. floor tiles damaged inside the men's locker room in the basement, 3. ceiling damage and discoloration in the bakery, 4. floor tile damage inside walk-in freezer #1 and walk-in refrigerator #2, 5. kitchen floor tiles need regrouting in the basement bakery and main kitchen.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.110A - Employees are not using the dressing rooms or lockers provided for storage of personal items like jackets, back packs, and antibiotics.
    Employees shall store ALL personal items inside the locker rooms provided in the basement.
  • 6-501.114A - Facility is storing unused and/or unnecessary items to the operation or maintenance of the establishment. Observed unused pieces of equipment in the basement.
    Remove all unused and/or unnecessary items from the facility. The presence of unused and/or 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.
  • 6-501.114B - Premises has accumulation of litter in the basement. Observed empty cardboard boxes in the basement.
    Maintain the premise free of litter.
  • 6-501.16 - Repeat Mops and brooms 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.
  • 6-501.18 - Handwashing facilities in the employees restrooms are unclean and not maintained.
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
Comments:
MORE TEMPERATURES OBSERVED: 1. 3-door RI refrigerator@cook line: no thermometer provided (41f), 2. 2-door RI refrigerator@cook line: no thermometer provided (39f), 3. 4-door RI refrigerator@cook line: 40f (39f), 4. egg unit@cook line: 70f top, 36f bottom, 5. Traulsen upright refrigerator@cook line: 31f (39f), 6. walk-in refrigerator: 42f (38f), 7. 2-door RI refrigerator for wait staff: no working thermometer (45f), 8. 4-door RI refrigerator (salad): no thermometer provided (46f), 9. Beverage Air sliding door refrigerator: no thermometer provided (38f), 10. Coca Cola sliding door refrigerator: 30f (36f), 11. 3-door RI refrigerator w/dessert case: 40f (42f), 12. 2-door RI refrigerator (dairy) at front counter: no working thermometer (56f), 13. ice cream freezer: no thermometer provided, 14. 2-door RI refrigerator w/dessert case: 38f (36f), 15. 2-door RI refrigerator w/dessert case: 50f (45f), 16. pastry cases: 40f (42f), 17. pastry cases: 50f (49f).
MORE FOOD TEMPERATURES: 1. crab cake (WI): 39f, 2. raw seafood (4-drawer unit@cookline): 36f, 3. raw beef (2-door RI@cookline): 41f, 4. raw chicken (3-door RI@cookline): 43f, 5. raw hamburger (2-door RI@cookline): 41f, 6. raw turkey burger (2-door RI@cookline): 41f, 7. sliced swiss cheese (2-door RI@cookline): 44f, 8. chicken salad (4-door RI@cookline): 42f, 9. roast beef (4-door RI@cookline): 43f, 10. shrimp salad (4-door RI@cookline): 43f, 11. anchovies (4-door RI@cookline): 41f, 12. diced ham (4-door RI@cookline): 45f, 13. raw shelled eggs (egg unit): 50f, 14. virginia ham (Traulsen upright refrigerator): 41f, 15. raw smoked salmon (Traulsen upright refrigerator): 45f, 16. sliced melon (Traulsen upright refrigerator): 45f, 17. chicken salad (WI): 41f, 18. hard boiled eggs (WI): 41f, 19. sliced potatoes (WI): 41f, 20. cole slaw (2-door RI refrigerator@wait station): 54f, 21. fruit salad (2-door RI@wait station): 48f, 22. salad dressing (4-door RI): 49f, 23. gyro sauce (4-door RI): 46f, 24. meat sauce: 151f, 25. tomato sauce: 148f, 26. hollandaise sauce: 126f, 27. mushroom sauce: 154f, 28. turkey gravy: 147f, 29. hash brown potatoes: 155f, 30. sausage links: 144f.
Today I conducted a ROUTINE inspection at the above named establishment. A FOLLOW-UP INSPECTION WILL BE CONDUCTED NOVEMBER 1, 2005. All critical and easily correctable non-critical violations shall be corrected immediately. If any questions arise, please contact me at (703)246-8425. Thank you.
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. Continue to inspect canned food deliveries and segregate any dented cans from general storage. 5. Maintain pest control services as needed. Keep records of all services provided. 6. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 7. Discuss with your employees illnesses, diseases, and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, E.Coli, Salmonella, etc.). 8. Properly date mark food items with the “use by” date if held beyond 24 hours. 9. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment. 10. ALL inspections are available for public viewing on the State of Virginia’s website.
NOTES: Water heater: SAME.
NOTES: Dish machine: SAME.

October 17, 2005 (Routine)



Violations:
  • 2-301.12A - Corrected During Inspection Critical Repeat Improper handwashing procedures observed.
    Ensure all food employees clean their hands and exposed portions of their arms in the following manner: 1. turn on warm water at the hand sinks, 2. rinse hands/arms with warm water, 3. lather hands/arms with soap and scrub for 20seconds, 4. rinse hands/arms with warm water, 5. dry hands/arms with paper towels and then turn off the water at the hand sink. Proper hand washing and handling of food will help prevent foodborne illness.
  • 2-301.14A - Corrected During Inspection Critical Food employees 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.
    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 - Corrected During Inspection A food employee was observed cleaning their hands in a food preparation sink or in a mop sink.
    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.
  • 2-303.11 - Repeat Employees observed wearing jewelry on their arms and hands while preparing food (e.g. rings, watches, bracelets).
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • 2-402.11A - Employees observed working in the food service area without proper hair restraints.
    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.
  • 3-202.15 - Corrected During Inspection Critical Repeat Food from damaged packaging offered for sale or service. Observed the following cans dented in dry storage: 1. chipotle peppers, 2. pineapples, 3. chili sauce, 4. peach filling.
    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.
  • 3-301.11B - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed a wait staff handling cooked bacon with her 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 - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed plastic cups and plates being used to dispense foods such as powdered sugar, yeast, granular sugar, and cooked potatoes.
    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 walk-in refrigeration unit #5. Observed raw chicken stored above waffle batter. Observed raw smoked salmon stored on top of fruit and prepared foods inside the Traulsen upright refrigerator at the cook line.
    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.
  • 3-302.11A2 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw frozen meats stored improperly inside walk-in freezer #3. Organize the unit so that foods are sorted by their type and cooking temperatures. I suggest that ONLY raw chicken, beef, pork, and seafood be stored inside freezer unit #3 in the basement. All other foods shall be stored in unit #4.
    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 Repeat Unwrapped or uncovered food in the following units: 1. open bags of powdered sugar in dry storage, 2. open bag of raisins and mini chocolate chips in dry storage, 3. uncovered container of cinnamon in the bakery, 4. open container of flour in the bakery, 5. feta cheese, cranberries, and olives inside walk-in refrigerator #2, 6. cooked potatoes and vegetables inside walk-in refrigerator #1, 7. pine nuts, golden raisins, and brown sugar in the prep. kitchen, 8. raw chicken inside the 3-door reach-in refrigerator at the cook line, 9. waffle batter inside 2-door reach-in refrigerator at the cook line, 10. anchovies and vegetables inside the 4-door reach-in refrigerator at the cook line.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-302.12 - Repeat Unlabeled or mislabeled food containers including: 1. yeast, 2. gluten, 3. salt, 4. corn meal, 5. condiments for breads (e.g. seeds), 6. granular sugar, 7. different types of flour, etc. Make sure ALL containers of foods are labeleld.
    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 Repeat Dispensing and/or in-use utensils improperly stored between use. Observed ladels found lying inside containers of cole slaw and tomato sauce. Observed a food scoop lying inside a container of salt. Observed utensils stored in water. Observed a plate lying inside a container of cooked potatoes.
    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 .
  • 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor in the following locations: 1. walk-in freezer #3, 2. walk-in freezer #4, 3. walk-in refrigerator #2, 4. walk-in refrigerator #1.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 3-305.14 - Corrected During Inspection Food is subject to environmental sources of contamination during preparation. Observed an employee using a Hobart food processor attachment to slice cooked potatoes and the container to store the potatoes was stored on top of a trash can in the bakery.
    Protect unpackaged food from environmental sources of contamination during preparation.
  • 3-501.16A - Critical Observed hollandaise sauce hot holding at improper temperatures of 126f.
    Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
  • 3-501.16B - Critical Repeat Observed the following foods cold holding at improper temperatures: 1. walk-in refrigerator #1: steamed vegetables: 48f, cooked potatoes: 51f, cole slaw: 49f, 2. egg unit: raw shelled eggs: 50f, 3. 2-door reach-in refrigerator at the wait station: cole slaw: 54f, fruit salad: 49f.
    Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
  • 3-501.17A - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) foods including but not limited to salad dressings, cooked vegetables, prepared foods, and sauces inside the walk-in refrigerators are not properly dated for disposition.
    Mark the name and "USE BY" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 4-101.11D - Observed cracked and damaged black containers for storage of cooked foods such as potatoes.
    Replace any damaged food containers with new to maintain cleanability.
  • 4-202.16 - Repeat Milk crate(s) found used for the following: 1. storage of food.
    Milk crates, soda crates, and/or dish racks 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. Purchase more NSF approved commercial containers for food storage.
  • 4-204.112B - Repeat In conjunction with 4-204.112a & 4-502.11c: There was no WORKING and VISIBLE temperature measuring device located in the following units: 1. 4-drawer unit for seafood, 2. 3-door reach-in refrigerator at the cook line, 3. 2-door reach-in refrigerator at the cook line, 4. egg unit at the cook line, 5. 4-door reach-in refrigerator at salad prep., 6. Beverage Air sliding door refrigerator in the kitchen, 7. ice cream freezer.
    Provide a working and visible temperature measuring device in ALL hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 4-301.11 - Observed the following refrigeration units not currently capable of holding foods at 41f or below: 1. walk-in refrigerator #1: 48f, 2. 2-door reach-in refrigerator for dairy at the front counter: 56f, 3. pastry case: 49f, 4. egg unit on the top: 70f.
    ALL units shall be capable of holding foods at 41f or below. If the units are not capable of holding foods at 41f or below by January 1, 2008 they shall be replaced. In the meantime, repair the units immediately and store foods inside other units that are working.
  • 4-501.11B - The door gaskets of the following units are damaged: 1. walk-in refrigerator #5, 2. 2-door reach-in refrigerator at the cook line:, 3. 3-door reach-in refrigerator at the cook line, 4. 4-door reach-in refrigerator at the cook line, 5. walk-in refrigerator at the cook line, 6. 2-door reach-in refrigerator with dessert case.
    Repair or replace the door gaskets in accordance with the manufacturer's specifications.
  • 4-501.12 - Repeat The cutting boards at the cook line 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 .
  • 4-502.11A - Observed the following equipment in a state of repair and condition preventing effective maintenance and easy cleaning: 1. wood bread boards in the bakery, 2. wood legs and shelving unit under the bakery prep. table in the basement. ALL wood surfaces shall be constructed of only hard maple and they should only be used as a prep. surface for baking bread.
    Discard and replace the equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code.
  • 4-502.11C - The ambient air temperature gauge inside the following units are not in good repair and/ or not accurate in the range of use: 1. 2-door reach-in refrigerator at the wait station, 2. 2-door reach-in refrigerator for dairy, 3. walk-in refrigerator #1. Make sure ALL thermometers are working and are accurate.
    Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
  • 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: 1. tomato slicer, 2. whisks, 3. onion dicer, 4. meat and cheese slicers.
    Clean and sanitize these surfaces for food contact.
  • 4-601.11B - Repeat Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: 1. sheet pans for baking, 2. loaf pans (all types), 3. skillets (all sizes), 4. all pots (all sizes).
    Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
  • 4-602.11D - Corrected During Inspection Critical The following in-use food contact surfaces are noted in need of cleaning and sanitizing: 1. Hobart slicer for bread, 2. can openers, blades, and housing units, 3. Hobart food processor and components, 4. floor mixers for bread dough, 5. potato peelers.
    ALL food contact surfaces shall be cleaned and sanitized every 4 hours if working with potentially hazardous foods or at least every 24 hours if working with non-potentially hazardous foods.
  • 4-602.11E - Surfaces of the following equipment were observed soiled with accumulations of grime and debris: 1. inside ice machines in the basement including the ice chutes and paneling.
    Clean the surface of ALL ice machines at any time when contamination may have occurred, at least every 24 hours.
  • 4-602.12B - The interior of ALL microwave ovens is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the (floors, walls, cavities, and door seals) of the microwave oven at least every 24 hours.
  • 4-602.13 - The nonfood contact surface of the following equipment had accumulations of grime and debris: 1. ALL shelving and storage units in the bakery, 2. exteriors of ALL food containers in the bakery for flour, sugar, wheat flour, rye etc.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 4-702.11 - Corrected During Inspection Critical Repeat The food-contact surfaces of the following equipment were not observed sanitized: 1. ALL equipment and utensils due to the heat sanitizing dish machine not operating properly.
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
  • 4-703.11B - Corrected During Inspection Critical Repeat Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112) Observed the wash temperature at 140f and it should be 160f.
    Repair the unit so that achieving a utensil surface temperature of 160F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
  • 4-803.11 - Soiled linens were found stored in a location that may directly or indirectly contaminate food or food-contact surfaces.
    Store soiled linens in appropriate receptacles to prevent the contamination of food or food-contact surfaces.
  • 4-901.11A - Repeat Observed clean equipment stacked while wet after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • 4-904.11B - Unwrapped knives, forks, or spoons were not stored with the handles presented to the employee in the kitchen.
    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 - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: 1. Green Rubbermaid containers for storage of food.
    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.
  • 43.1-3-3A - Corrected During Inspection Critical 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.
  • 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.
  • 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the employee's ladies restroom stalls.
    Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 6-202.11A - Repeat Lights bulb(s) in the following locations are not covered by a protective shielding: 1. basement area, 2. dry storage area in the basement, 3. employee restrooms and locker rooms in the basement.
    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.
  • 6-301.11 - Soap was not provided at the hand washing lavatory in the kitchen at the cook line.
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 6-301.12A - Repeat Observed that no paper towels were available for the cook line handsink.
    Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
  • 6-301.14 - Corrected During Inspection Repeat A sign or poster that notifies food employees to wash their hands is not provided at the following hand sinks: 1. cook line, 2. wait station.
    Provide a sign or poster that notifies food employees to wash their hands at ALL handwashing lavatories used by food employees.
  • 6-303.11B - Repeat Inadequate lighting was noted in the following areas: 1. employee restrooms and/or locker rooms in the basement, 2. inside the Traulsen upright refrigerator at the cook line.
    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 - Repeat Inadequate lighting was noted under the exhaust hoods. Observed three burnt out light bulbs.
    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.
  • 6-404.11 - Corrected During Inspection Products for credit, redemption, or return is not being stored in a separate designated area. Observed dented canned food items stored in dry storage with canned foods that are going to be used for sale or service.
    Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
  • 6-501.11 - Repeat The following physical structures are not maintained in good repair: 1. damaged ceiling panels inside the men's employee restroom in the basement, 2. floor tiles damaged inside the men's locker room in the basement, 3. ceiling damage and discoloration in the bakery, 4. floor tile damage inside walk-in freezer #1 and walk-in refrigerator #2, 5. kitchen floor tiles need regrouting in the basement bakery and main kitchen.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.110A - Employees are not using the dressing rooms or lockers provided for storage of personal items like jackets, back packs, and antibiotics.
    Employees shall store ALL personal items inside the locker rooms provided in the basement.
  • 6-501.114A - Facility is storing unused and/or unnecessary items to the operation or maintenance of the establishment. Observed unused pieces of equipment in the basement.
    Remove all unused and/or unnecessary items from the facility. The presence of unused and/or 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.
  • 6-501.114B - Premises has accumulation of litter in the basement. Observed empty cardboard boxes in the basement.
    Maintain the premise free of litter.
  • 6-501.16 - Repeat Mops and brooms 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.
  • 6-501.18 - Handwashing facilities in the employees restrooms are unclean and not maintained.
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
Comments:
MORE TEMPERATURES OBSERVED: 1. 3-door RI refrigerator@cook line: no thermometer provided (41f), 2. 2-door RI refrigerator@cook line: no thermometer provided (39f), 3. 4-door RI refrigerator@cook line: 40f (39f), 4. egg unit@cook line: 70f top, 36f bottom, 5. Traulsen upright refrigerator@cook line: 31f (39f), 6. walk-in refrigerator: 42f (38f), 7. 2-door RI refrigerator for wait staff: no working thermometer (45f), 8. 4-door RI refrigerator (salad): no thermometer provided (46f), 9. Beverage Air sliding door refrigerator: no thermometer provided (38f), 10. Coca Cola sliding door refrigerator: 30f (36f), 11. 3-door RI refrigerator w/dessert case: 40f (42f), 12. 2-door RI refrigerator (dairy) at front counter: no working thermometer (56f), 13. ice cream freezer: no thermometer provided, 14. 2-door RI refrigerator w/dessert case: 38f (36f), 15. 2-door RI refrigerator w/dessert case: 50f (45f), 16. pastry cases: 40f (42f), 17. pastry cases: 50f (49f).
MORE FOOD TEMPERATURES: 1. crab cake (WI): 39f, 2. raw seafood (4-drawer unit@cookline): 36f, 3. raw beef (2-door RI@cookline): 41f, 4. raw chicken (3-door RI@cookline): 43f, 5. raw hamburger (2-door RI@cookline): 41f, 6. raw turkey burger (2-door RI@cookline): 41f, 7. sliced swiss cheese (2-door RI@cookline): 44f, 8. chicken salad (4-door RI@cookline): 42f, 9. roast beef (4-door RI@cookline): 43f, 10. shrimp salad (4-door RI@cookline): 43f, 11. anchovies (4-door RI@cookline): 41f, 12. diced ham (4-door RI@cookline): 45f, 13. raw shelled eggs (egg unit): 50f, 14. virginia ham (Traulsen upright refrigerator): 41f, 15. raw smoked salmon (Traulsen upright refrigerator): 45f, 16. sliced melon (Traulsen upright refrigerator): 45f, 17. chicken salad (WI): 41f, 18. hard boiled eggs (WI): 41f, 19. sliced potatoes (WI): 41f, 20. cole slaw (2-door RI refrigerator@wait station): 54f, 21. fruit salad (2-door RI@wait station): 48f, 22. salad dressing (4-door RI): 49f, 23. gyro sauce (4-door RI): 46f, 24. meat sauce: 151f, 25. tomato sauce: 148f, 26. hollandaise sauce: 126f, 27. mushroom sauce: 154f, 28. turkey gravy: 147f, 29. hash brown potatoes: 155f, 30. sausage links: 144f.
Today I conducted a ROUTINE inspection at the above named establishment. A FOLLOW-UP INSPECTION WILL BE CONDUCTED NOVEMBER 1, 2005. All critical and easily correctable non-critical violations shall be corrected immediately. If any questions arise, please contact me at (703)246-8425. Thank you.
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. Continue to inspect canned food deliveries and segregate any dented cans from general storage. 5. Maintain pest control services as needed. Keep records of all services provided. 6. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 7. Discuss with your employees illnesses, diseases, and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, E.Coli, Salmonella, etc.). 8. Properly date mark food items with the “use by” date if held beyond 24 hours. 9. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment. 10. ALL inspections are available for public viewing on the State of Virginia’s website.
NOTES: Water heater: SAME.
NOTES: Dish machine: SAME.

May 11, 2005 (Follow-up)



Violations:
  • 2-103.11E - Repeat Managers/employees are not taking temperatures of foods and documenting the food temperatures on the invoices upon receipt.
    Have employees routinely inspect food as they are received to verify that they are from an approved source, they are delivered at the required temperatures and they are stored in a manner that prevents contamination during shipment or transport.
  • 3-202.15 - Corrected During Inspection Critical In conjunction with 6-404.11: Food from damaged packaging offered for sale or service. Observed several dented cans in the basement storage area.
    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.
  • 3-302.11A4 - Corrected During Inspection Critical Repeat Unwrapped and/or uncovered containers of food and bags of food seen in the bakery and basement dry storage area.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-302.12 - Repeat Unlabeled food containers of bread condiments (poppy seeds, seseme seeds, etc) are not labeled.
    Label ALL 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 Repeat In-use utensils improperly stored between use. Observed utensils stored in containers of standing water.
    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 140oF and the container.
  • 3-304.14B2 - Corrected During Inspection Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 3-501.14A - Critical In conjunction with 3-501.15: Observed a large batch of meat sauce sitting out at room temperature and it was 121f. The manager stated it had been sitting for 2 hours.
    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. I have informed the manager on the proper methods to cool foods and I have asked that they use ice wands and ice baths.
  • 3-501.16B - Critical Repeat Observed the following cold holding at improper temperatures: 1. cake inside the dessert case: 49f, 2. cole slaw in the 2-door condiment refrigerator: 57f, 3. crab cakes inside the 3-door reach-in unit: 52f, 4. raw chicken inside the 3-door reach-in unit: 47f, 5. tuna salad inside the 4-door reach-in unit: 50f, 6. ham inside the 4-door reach-in unit: 61f.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or less to inhibit the growth of harmful bacteria.
  • 4-202.16 - Repeat Milk crate(s) found used for the following: 1. elevate food items off the floor in the basement (corrected), 2. storage of extra glassware in the basement.
    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.
  • 4-204.112B - In conjunction with 4-204.112a & 4-502.11c: There was no working or VISIBLE temperature measuring device located in several refrigeration units.
    Provide a working and visible temperature measuring device in ALL hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 4-301.11 - Repeat In conjunction with 3-501.16: Observed the following refrigeration units not working properly: 1. 4-drawer unit for seafood storage at the cook line is 48f, 2. 3-door reach-in refrigerator at the cook line is 54f, 3. one dessert case in the wait station area is 53f with the 2-door reach-in refrigerator underneath the display case is 52f, 4. Traulsen upright refrigerator at the cookline: 46f.
    ALL refrigeration units shall be capable of holding food at 41f or below. Therefore the units shall be internally set at 34f-36f. Repair the units immediately as needed.
  • 4-501.11A - Observed one ice machine in the basement in a state of disrepair and damaged.
    Repair the ice machine 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.
  • 4-501.12 - Repeat The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. (NOTE: Manager has ordered new cutting boards).
    Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
  • 4-601.11B - Repeat In conjunction with 4-602.12: Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: 1. sheet pans for baking, 2. loaf pans for baking breads, 3. pots, 4. skillets.
    Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
  • 4-901.11A - Repeat Observed clean equipment stacked while wet after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • 4-903.11A - Boxes of single service items and new equipment were found stored on the floor in the basement storage "cage."
    Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 4-903.12A - Clean equipment/utensils were found stored next to the hand sink in the kitchen where they are subject to "splash" and possible contamination.
    Install a "splash guard" on the hand sink to protect the clean equipment from possible 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: 1. Rubbermaid Roughneck containers for food storage.
    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.
  • 6-202.11A - Lights bulb(s) in the employee's restrooms in the basement 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.
  • 6-202.15 - Repeat Openings to the exterior of the building are present along the REAR door (near the basement stairs) and FRONT double doors.
    Protect the food establishment against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight fitting windows; and (3) Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 6-301.11 - Soap was not provided at the hand washing lavatory at the wait station next to a dessert case.
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at the following lavatories used by food employees: 1. men's restroom (basement), 2. front cook line hand sink in the kitchen (next to Traulsen 3-door freezer), 3. wait station hand sink where dessert cases are located.
    Provide a sign or poster that notifies food employees to wash their hands at ALL handwashing lavatories used by food employees. See handouts.
  • 6-303.11B - Inadequate lighting was noted inside the employee's restrooms in the basement. Observed several burnt out light bulbs.
    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 at the exhaust hoods. Observed some burnt out light bulbs.
    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 - Repeat Observed the ceiling panels damaged in the basement bakery area (stained) and employee's restrooms. Observed damaged floor tiles inside the basement walk-in units.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.16 - Mops and brooms 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.
  • 7-201.11A - Corrected During Inspection Repeat Containers of sanitizer (wiping cloth buckets) are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of ALL and ANY chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
Comments:
Today I conducted a FOLLOW-UP inspection at the above named establishment. Continue to correct all remaining critical and non-critical violations immediately. If any questions arise, please contact me at (703)246-8425. Thank you.
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, diseases, and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, E.Coli, Salmonella, etc.). 7. Continue date marking food items with the “use by” date if held beyond 24 hours. 8. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment. 10. ALL inspections are available for public viewing on the State of Virginia’s website.

April 20, 2005 (Critical Procedures)



Violations:
  • 2-103.11E - Managers/employees are not taking temperatures of foods and documenting the food temperatures on the invoices upon receipt.
    Have employees routinely inspect food as they are received to verify that they are from an approved source, they are delivered at the required temperatures and they are stored in a manner that prevents contamination during shipment or transport.
  • 2-301.12A - Critical Improper handwashing procedures observed.
    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.
  • 2-303.11 - Employees observed wearing jewelry on their arms and hands while preparing food.
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • 2-401.11A - Corrected During Inspection Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Employees may drink from a closed beverage container with a straw 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.
  • 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the walk-in freezer units in the basement. Organize ALL refrigerators and freezers as discussed so that raw foods are stored on ONE side of the units and all other foods are stored on the opposite side.
    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 Unwrapped or uncovered food seen inside the walk-in refrigerators and freezers in the basement.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-302.12 - Repeat Unlabeled food containers of salad dressing in the walk-in refrigerator in the basement. Make sure ALL food containers are labeled.
    Label ALL 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 Repeat In-use utensils improperly stored between use. Observed utensils stored in sanitizer and containers of standing water.
    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 140oF and the container.
  • 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor in the walk-in refrigerators and freezers in the basement.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 3-501.15A - Repeat In conjunction with 3-501.14: The methods used for cooling were not adequate. Observed the following foods cooked and placed inside refrigeration units in large batches: 1. moussaka, 2. chicken chili, 3. cooked meats including ground beef, 4. meat loaf.
    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. Employees shall properly cool hot foods using one of the above methods and check the foods to ensure it is cooled from 140f to 70f within 2hours and from 70f to 41f or below within 4hours.
  • 3-501.16A - Corrected During Inspection Critical Observed hash browns hot holding at improper temperatures of 124f.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. Note: HACCP guidelines recommend discard of potentially hazardous foods if found maintained at less than 120F for 2 or more hours.
  • 3-501.16B - Critical Repeat Observed the following cold holding at improper temperatures: 1. salad dressings in the basement walk-in units: 45f, 2. containers of buttermilk: 45f, 3. moussaka: 77f; 4. cooked ground beef: 50f, 5. raw pork chops: 45f, 6. meatloaf: 45f, 7. cheese ravioli: 54f, 8. sliced turkey: 46f, 9. tuna salad: 49f, 10. cooked chicken breasts: 54f, 11. cole slaw: 56f..
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or less to inhibit the growth of harmful bacteria.
  • 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) foods inside the walk-in refrigerators are not properly dated for disposition.
    Label ALL food containers with the name and "USE BY" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 4-301.11 - Repeat In conjunction with 3-501.16: Observed the following refrigeration units not working properly: 1. walk-in refrigerator for dairy in the basement is 47f, 2. 4-drawer unit for seafood storage at the cook line is 49f (corrected now unit is 32f); 3. 3-door reach-in refrigerator at the cook line is 49f, 4. 2-door reach-in refrigerator unit at the cook line is 44f (corrected now unit is 29f); 5. one dessert case in the wait station area is 53f with the 2-door reach-in refrigerator underneath the display case is 52f, 6. 2-door RI unit for condiments in the kitchen is 47f.
    ALL refrigeration units shall be capable of holding food at 41f or below. Therefore the units shall be internally set at 34f-36f. Repair the units immediately as needed. (NOTE: Management contacted service representative and he arrived during the inspection).
  • 4-501.12 - Repeat The cutting boards 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 - 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. As discussed, calibrate the food thermometers every week in a plastic cup with crushed ice and cold water and ensure the thermometer reads 32f.
  • 4-601.11A - Critical In conjunction with 4-602.11: The following utensils were observed soiled to sight and touch: 1. inside the ice machines including the metal chutes, paneling, etc., 2. shelving units for bread storage in the basement bakery area, 3. inside the microwave ovens at the cook line, 4. inside the reach-in refrigeration units on the fan covers.
    Clean and sanitize these surfaces for food contact.
  • 4-601.11B - Repeat In conjunction with 4-602.12: Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: 1. sheet pans for baking, 2. loaf pans for baking breads, 3. pots, 4. skillets.
    Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
  • 4-702.11 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: 1. ALL equipment and utensils due to the heat sanitizing dish machine not working. (NOTE: Dish machine is now repaired).
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
  • 4-703.11B - Corrected During Inspection Critical Repeat Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112)
    Repair the unit so that achieving a utensil surface temperature of 160F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
  • 4-901.11A - Repeat Observed clean equipment stacked while wet after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • 5-202.12A - Water from ALL handwashing sinks in the basement was measured at a temperature less than 110F.
    Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
  • 6-301.12A - Observed that no paper towels were available for the kitchen front cook line handsink (next to the Traulsen 3-door freezer in the kitchen).
    Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
  • 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at the following lavatories used by food employees: 1. men's restroom (basement), 2. front cook line hand sink in the kitchen (next to Traulsen 3-door freezer), 3. wait station hand sink where dessert cases are located.
    Provide a sign or poster that notifies food employees to wash their hands at ALL handwashing lavatories used by food employees. See handouts.
  • 7-201.11A - Corrected During Inspection Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of ALL and ANY chemicals, detergents, and toxics shall be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
Comments:
MORE TEMPERATURES: 1. 4-door RI unit: 40f(37f) tuna salad: 49f, sliced turkey: 46f, shrimp salad: 43f, 2. Traulsen upright refrigerator: 32f (43f) cooked chicken breasts: 54f, 3. egg RI unit: (41f); 4. walk-in refrigerator: 40f(36f) ham: 40f; 5. 5-door RI unit: 40f(34f); 6. 2-door RI unit: (47f) cole slaw: 56f; 7. sliding door refrigerator (desserts): 32f(36f); 8. Traulsen 3-door freezer: 8f; 9. dessert case and 2-door RI unit: 40f(42f), 36f(33f); 10. 2-door RI unit: 38f(39f); 11. dessert case with 2-door RI unit: 44f(39f), (30f); 12. dessert case with 2-door RI unit: 50f(53f), (52f); 13. dessert cases: 40f(42f) and 40f(40f).
MORE FOOD TEMPERATURES: raw shrimp: 40f, rice: 146f, mashed potatoes: 143f, reheated hash browns: 198f, chicken chili: 140f, chicken noodle soup: 163f, meat sauce: 140f.
Today I conducted a CRITICAL PROCEDURES inspection at the above named establishment. During the inspection of this establishment it was noted that management was not aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge(PIC). Also, the PIC/CFM could not convey knowledge of an employee health policy indicating what symptoms are to be reported and when to exclude/restrict an employee from their duties OR did not have access to a written policy stating what actions are necessary following a report that an employee has certain symptoms or diagnosed illnesses. As discussed with the CFM, employees shall be RESTRICTED from working in a food service establishment when they are experiencing symptoms of sore throat, fever, nausea, vomiting, diarrhea, and jaundice. Until the employee obtains documentation from a medical professional that he/she is no longer experiencing those symptoms may they return to work. If an employee has been diagnosed with and/or been in contact with someone who has been diagnosed with Salmonella, Shigella, E.Coli, and Hepatitis A they are EXCLUDED from working in the food service establishment until laboratory tests have confirmed they are no longer carriers of the disease.
All critical and easily correctable non-critical violations shall be corrected immediately. If any questions arise, please contact me at (703)246-8425. Thank you.
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. Continue to inspect canned food deliveries and segregate any dented cans from general storage. 5. Maintain pest control services as needed. Keep records of all services provided. 6. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 7. Discuss with your employees illnesses, diseases, and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, E.Coli, Salmonella, etc.). 8. Properly date mark food items with the “use by” date if held beyond 24 hours. 9. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment. 10. ALL inspections are available for public viewing on the State of Virginia’s website.
NOTES: Water heater:
NOTES: Stero heat sanitizing dish machine; Model #: CRS66-A; FPM: 5.6; Wash: 150f (
Using bleach in the 3-vat sinks and wiping cloth buckets.

December 14, 2004 (Follow-up)



Violations:
  • 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the Traulsen 3-door freezer unit in the kitchen at the cook line.
    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.
  • 4-202.16 - Repeat Milk crate(s) found used for the following: 1. elevating items off the floor in the basement prep. area, 2. elevating food items off the floor in the basement walk-in units,
    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. (NOTE: Manager ordered new dunnage and/shelving units to replace the milk crates).
  • 4-601.11B - Repeat In conjunction with 4-602.12: Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: 1. sheet pans, 2. pots, 3. loaf pans, 4. bread baking pans.
    Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability. (NOTE: Manager has replaced some items but will need to budget for the remaining items).
  • 6-202.15 - Repeat Openings to the exterior of the building are present along the rear kitchen door (near the basement stairs).
    Protect the food establishment against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight fitting windows; and (3) Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. (NOTE: Manager stated he has contracted for repair on the back door).
  • 3-501.15A - Corrected During Inspection Repeat In conjunction with 3-501.14: The methods used for cooling were not adequate. Observed hot foods covered and not portioned into smaller/shallow containers.
    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. Use your calibrated thermometer to ensure food is cooled from 140F to 70F within 2 hours and from 70F to 41F or below within 4 hours.
  • 4-501.11B - Repeat The door gaskets on some of the refrigerators and freezers are damaged.
    Check ALL refrigerators and freezers and repair or replace the door gaskets in accordance with the manufacturer's specifications. (NOTE: Manager has ordered all new gaskets. Some units have new gaskets installed; other units still need repair but the order just has not arrived yet).
  • 4-501.12 - Repeat The plastic and wood cutting boards 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. (NOTE: Manager has ordered new cutting boards).
  • 3-304.12 - Corrected During Inspection Repeat In-use utensils improperly stored between use. Observed the utensils stored in stagnant water. Observed cooking tongs hanging on oven door handles. Observed the poached egg utensil hanging on the oven door handles. Observed food scoops lying in the dry foods.
    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 140oF and the container.
  • 3-302.11A4 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the following locations: 1. spices in the basement dry storage area (corrected), 2. cucumbers in the salad prep. refrigerator, 3. walk-in refrigerator at cook line.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 4-502.13A - Corrected During Inspection Repeat Manufacturer containers and buckets such as spice containers, feta cheese buckets, and baking powder containers were observed reused for the storage of other various foods.
    Discontinue the reuse of single-use containers and buckets for other various food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 6-501.11 - Repeat Floor tiles are damaged inside some basement walk-in units. The tiles are not maintained in good repair.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. (NOTE: Manager has contracted for the tiles to be repaired).
Comments:
Today I conducted another follow-up inspection at the above named establishment. Continue to correct all remaining critical and non-critical violations immediately. If any questions arise, please contact me at (703)246-8425. Thank you for your efforts.
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. Continue date marking food items with the “use by” date if held beyond 24 hours. 8. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment

November 16, 2004 (Follow-up)



Violations:
  • 6-501.12A - Repeat Kitchen and basement ceiling panels are unclean and discolored.
    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. (NOTE: Manager stated the ceiling panels in the basement are being replaced).
  • 4-202.16 - Repeat Milk crate(s) found used for the following: 1. elevating items off the floor in the basement prep. area, 2. elevating food items off the floor in the basement walk-in units,
    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.
  • 4-601.11B - Repeat In conjunction with 4-602.12: Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: 1. sheet pans, 2. pots, 3. loaf pans, 4. bread baking pans.
    Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
  • 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the Traulsen 3-door freezer unit in the kitchen at the cook line.
    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.
  • 6-202.15 - Repeat Openings to the exterior of the building are present along the rear kitchen door (near the basement stairs).
    Protect the food establishment against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight fitting windows; and (3) Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 4-603.12B - Repeat Equipment and utensils remain soiled with food debris after the wash cycle.
    Incorporate a preflushing, presoaking or scrubbing with abrasive step prior to loading of items into the mechanical warewashing machine.
  • 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.
  • 2-401.11A - Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils in the back kitchen area and basement prep. kitchen.
    Employees may drink from a closed beverage container with a straw 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.
  • 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration units are not properly dated for DISPOSITION. Currently only some foods are being dated as required.
    Mark the name and "CONSUME BY" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 3-302.12 - Repeat Unlabeled food containers.
    Relabel ALL 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.
  • 3-501.16B - Critical Repeat The following foods are cold holding at improper temperatures: 1. cole slaw: 49F, 2. sliced portioned turkey: 47F, 3. cubed ham (for omelettes): 54F, 4. portioned corn beef: 51F, 5. cooked potatoes (inside kitchen walk-in refrigerator): 45F.
    Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
  • 4-301.11 - Repeat Observed the following refrigeration units not functioning at 41F or below: 1. 2-door reach-in refrigerator at cook line: 45F, 2. 4-door reach-in refrigerator at cook line: 46F, 3. raw shelled egg storage unit: 61F.
    Service the units as needed to maintain an ambient air temperature of 41F or below.
  • 3-501.15A - Repeat In conjunction with 3-501.14: The methods used for cooling were not adequate. Observed cooked potatoes at 52F inside the basement walk-in refrigerator.
    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. Use your calibrated thermometer to ensure food is cooled from 140F to 70F within 2 hours and from 70F to 41F or below within 4 hours.
  • 4-901.11A - Repeat Clean equipment found stacked while wet after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • 4-501.11B - Repeat The door gaskets of ALL the refrigerators and freezers are damaged.
    Check ALL refrigerators and freezers and repair or replace the door gaskets in accordance with the manufacturer's specifications. (NOTE: Manager has ordered new gaskets and they just arrived during today's inspection).
  • 4-703.11B - Critical Repeat Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112)
    CORRECTED DURING INSPECTION: Repair the unit so that achieving a utensil surface temperature of 160F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
  • 4-501.12 - Repeat The plastic and wood cutting boards 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. (NOTE: Manager has ordered new cutting boards).
  • 3-304.12 - Repeat In-use utensils improperly stored between use. Observed the utensils stored in stagnant water. Observed cooking tongs hanging on oven door handles. Observed the poached egg utensil hanging on the oven door handles. Observed food scoops lying in the dry foods.
    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 140oF and the container.
  • 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor inside the walk-in units in the basement.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at ALL lavatories used by food employees.
    Provide a sign or poster that notifies food employees to wash their hands at ALL handwashing lavatories used by food employees.
  • 3-304.14A - Repeat Wiping cloths improperly used. Observed cloths underneath cutting boards.
    Ensure cloths used for wiping food spills are not used for any other purpose. Provide rubber or mesh bar matting to place underneath cutting boards to prevent them from sliding while in use.
  • 4-204.112B - Repeat In conjunction with 4-204.112A: There was no temperature measuring device located in the following units: 1. ice cream freezer (corrected), 2. Beverage Air sliding door refrigerator in the kitchen, 3. refrigerated 4-drawer unit for seafood, 4. refrigerated raw shelled egg unit at cook line.
    Check ALL refrigerators and freezers to ensure a WORKING and VISIBLE temperature measuring device is provided in ALL hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 6-501.16 - Repeat Mops and brooms 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.
  • 4-502.11C - Repeat The ambient air temperature gauge on the following units are not in good repair and/ or not accurate in the range of use: 1. Alto-Sham hot holding cabinet at cook line, 2. walk-in refrigerator(s) in the basement, 3. Halo-Heat hot holding cabinet at cook line.
    Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
  • 4-101.111 - Repeat The following nonfood contact surfaces are not corrosion resistant, nonabsorbent, and/or smooth: 1. lining the grill with aluminum foil (corrected), 2. lining the pipe at the gas range with aluminum foil (back kitchen), 3. using cardboard inside the Halo-Heat hot holding unit, 4. wood blocks underneath one microwave oven at the cook line.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 4-501.114A - Critical Chlorine sanitizing solution used was not at an acceptable concentration at the 3-vat sink. Observed the chlorine solution at 10ppm.
    Adjust the chlorine solution to 50-100ppm to properly sanitize the equipment/utensils.
  • 4-903.11A - Boxes of single service items were stored on the floor in the basement dry storage area.
    Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 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. Roughneck Rubbermaid green and purple containers.
    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.
  • 4-402.11A - The kitchen hand sink at the ware washing area 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.
    Reseal the hand sink to the wall.
  • 3-302.11A4 - Critical Unwrapped or uncovered food in the following locations: 1. spices in the basement dry storage area (corrected), 2. cucumbers in the salad prep. refrigerator, 3. walk-in refrigerator at cook line.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 4-502.13A - Manufacturer containers and buckets such as spice containers, feta cheese buckets, and baking powder containers were observed reused for the storage of other various foods.
    Discontinue the reuse of single-use containers and buckets for other various food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 6-501.11 - Floor tiles are damaged inside some basement walk-in units. The tiles are not maintained in good repair.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-202.11A - Repeat Lights bulbs in the following units are not covered and/or properly shielded: 1. one cake display unit at the wait station, 2. all lights in the dry storage area in the basement, 3. basement prep. kitchen, 4. cracked light shields in the main kitchen.
    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.
  • 6-303.11A - Repeat Inadequate lighting was noted in the following areas: 1. dry storage areas in the basement, 2. prep. kitchen in the basement, 3. one walk-in freezer in the basement, 4. one walk-in refrigerator for produce in the basement. Observed burnt out light bulbs.
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
Comments:
MORE TEMPERATURES: Coca-Cola sliding door refrigerator: 40(42F), Traulsen 3-door freezer: -19F, refrigerated 4-drawer unit (seafood): (34F), 2-door reach-in refrigerator (cookline): 36F, 3-door reach-in refrigerator (cookline): 40(43F), 2-door reach-in refrigerator (cookline): 42(45F), 4-door reach-in refrigerator (cookline): 40(46F), refrigerated raw shelled egg unit (cookline): (61F), Traulsen upright refrigerator (cookline): 29(42F), walk-in refrigerators: 40F, 40F, 38F, 43F, 44F, walk-in freezers: 20F, 0F.
MORE FOOD TEMPERATURES: portioned corn beef: 45F, cooked potatoes: 51F, chicken chili: 46F, cooked pasta: 42F, raw roast: 43F, soup: 146F, chicken chili: 168F, turkey gravy: 161F, mushroom sauce: 153F.
Today I conducted a follow-up inspection at the above named establishment. Continue to correct all remaining critical and non-critical violations immediately. Another follow-up inspection will be conducted on December 15, 2004. If any questions arise, please contact me at (703)246-8425. Thank you.
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. Continue date marking food items that are held beyond 24 hours.

November 03, 2004 (Routine)



Violations:
  • 5-203.14A - Critical Observed a hose attached to the mop sink faucet fixture. The hose extended below the flood rim level of the sink basin.
    Alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
  • 6-501.12A - Kitchen and basement ceiling panels are unclean and discolored. Kitchen and basement floors are unclean.
    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. (NOTE: Manager stated the ceiling panels in the basement are being replaced).
  • 4-202.16 - Milk crate(s) found used for the following: 1. elevating items off the floor in the basement prep. area, 2. elevating food items off the floor in the basement walk-in units, 3. storage of packaged food inside the basement walk-in units.
    CORRECTED DURING INSPECTION: 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.
  • 6-301.12A - Observed that no paper towels were available for handsink at the cook line (near the 3-door freezer).
    CORRECTED DURING INSPECTION: Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
  • 4-601.11B - In conjunction with 4-602.12: Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: 1. sheet pans, 2. pots, 3. loaf pans, 4. bread baking pans.
    Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
  • 3-302.11A1 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw shelled eggs improperly stored inside the kitchen walk-in refrigerator next to the cook line.
    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.
  • 6-202.15 - Openings to the exterior of the building are present along the rear kitchen door (near the basement stairs).
    Protect the food establishment against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight fitting windows; and (3) Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 4-502.11C - The ambient air temperature gauge on the following units are not in good repair and/ or not accurate in the range of use: 1. Alto-Sham hot holding cabinet, 2. walk-in freezer(s) in the basement, 3. walk-in refrigerator(s) in the basement.
    Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
  • 4-603.12B - Equipment and utensils remain soiled with food debris after the wash cycle.
    Incorporate a preflushing, presoaking or scrubbing with abrasive step prior to loading of items into the mechanical warewashing machine.
  • 6-303.11A - Inadequate lighting was noted in the dry storage area. Observed burnt out light bulbs.
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
  • 3-304.14B2 - Wiping cloths improperly stored between use.
    CORRECTED DURING INSPECTION: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 3-301.11B - Critical In conjunction with 2-301.14: Employees observed handling ready-to-eat (RTE) food with their 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. In addition to properly handling food, employee's shall be washing their hands effectively and frequently.
  • 2-401.11A - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    CORRECTED DURING INSPECTION: Employees may drink from a closed beverage container with a straw 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.
  • 4-903.11B - Clean tea pots were observed stored with the food-contact surface facing upward.
    CORRECTED DURING INSPECTION: Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
  • 3-501.17A - Critical The prepared ready-to-eat (RTE) foods in the refrigeration units are not properly dated for disposition.
    Mark the name and "CONSUME BY" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 3-302.12 - Unlabeled food containers.
    Relabel ALL 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.
  • 3-501.16B - Critical The following foods are cold holding at improper temperatures: 1. cole slaw: 48F, 2. raw chicken: 48F, 3. crab cakes: 51F.
    CORRECTED DURING INSPECTION: Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
  • 4-301.11 - Observed the following refrigeration units not functioning at 41F or below: 1. 2-door reach-in refrigerator for milk storage at counter service area (47F), 2. cake display cases (47F, 51F), 3. 2-door reach-in refrigerator for juice storage (47F), 4. 3-door reach-in refrigerator at cook line (49F), 5. walk-in refrigerators in the basement (both 46F).
    Service the units as needed to maintain an ambient air temperature of 41F or below. (NOTE: Manager has called for service immediately).
  • 4-101.111 - The following nonfood contact surfaces are not corrosion resistant, nonabsorbent, and/or smooth: 1. lining cabinets with aluminum foil and broken down cake boxes, 2. lining shelving inside a reach-in refrigerator with plastic wrap, 3. lining the grill with aluminum foil.
    CORRECTED DURING INSPECTION: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 3-501.15A - In conjunction with 3-501.14: The methods used for cooling were not adequate. Observed cooked potatoes at 52F.
    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.
  • 4-901.11A - Clean equipment found stacked while wet after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • 6-501.110A - In conjunction with 7-209.11: Employees are not using the designated area(s) and/or lockers provided for storage of personal items such as jackets, purses, nail polish remover, clothing, hats, and medicine.
    CORRECTED DURING INSPECTION: Employees should use the designated areas as provided.
  • 4-501.11B - The door gaskets of the following units are damaged: 1. 4-door salad prep. unit, 2. 2-door reach-in unit at "pick-up" wait station, 3. Traulsen 3-door freezer, 4. 2-door reach-in refrigerator at cook line, 5. walk-in refrigerator in kitchen.
    Check ALL refrigerators and freezers and repair or replace the door gaskets in accordance with the manufacturer's specifications. (NOTE: Manager has ordered new gaskets).
  • 4-703.11B - Critical Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112)
    Repair the unit so that achieving a utensil surface temperature of 160F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
  • 4-501.12 - The plastic and wood cutting boards 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. (NOTE: Manager has ordered new cutting boards).
  • 3-202.15 - Critical Food from damaged packaging offered for sale or service. Observed a dented can of blueberry pie filling.
    CORRECTED DURING INSPECTION: 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.
  • 3-304.12 - In-use utensils improperly stored between use. Observed the ice scoop lying in the ice bin. Observed food scoops lying in the dry foods.
    CORRECTED DURING INSPECTION: 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 140oF and the container.
  • 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor inside the walk-in units in the basement.
    CORRECTED DURING INSPECTION: Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 4-904.11B - Unwrapped knives, forks, or spoons were not stored with the handles facing the employee.
    CORRECTED DURING INSPECTION: To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
  • 4-601.11A - Critical In conjunction 4-602.11: The following utensils were observed soiled to sight and touch: 1. fan covers inside the 2-door reach-in refrigerator where wait staff to "pick up" food, 2. door gaskets on some units.
    Clean and sanitize these surfaces for food contact.
  • 6-202.11A - Lights bulbs in several reach-in refrigerators and the dry storage area in the basement 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.
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at ALL lavatories used by food employees.
    Provide a sign or poster that notifies food employees to wash their hands at ALL handwashing lavatories used by food employees.
  • 3-304.14A - Wiping cloths improperly used. Observed cloths underneath cutting boards.
    CORRECTED DURING INSPECTION: Ensure cloths used for wiping food spills are not used for any other purpose. Provide rubber or mesh bar matting to place underneath cutting boards to prevent them from sliding while in use.
  • 4-204.112B - In conjunction with 4-204.112A: There was no temperature measuring device located in the following units: 1. bar reach-in units, 2. ice cream freezer, 3. 4-door salad prep. reach-in unit, 4. 2-door reach-in unit where wait staff "pick-up" food, 5. Beverage Air sliding door unit for cakes, 6. 4-drawer units at cook line, 7. 3-door reach-in unit at cook line, 8. 2-door cook line unit, 9. egg unit.
    Check ALL refrigerators and freezers to ensure a working and visible temperature measuring device is provided in ALL hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 3-301.11C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed metal pans and plates and plastic containers to dispense foods from a bulk container.
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Provide ALL bulk foods with food scoops or ladels that are equipped with handles. Store the handles OUT of the food.
  • 3-501.13 - Observed frozen shrimp thawing in standing water.
    CORRECTED DURING INSPECTION: Thaw potentially hazardous foods by either of the following methods: (A) Under refrigeration that maintains food temperature at 41F or less, (B) Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow , or (C) As part of the cooking process.
  • 6-501.16 - Mops and brooms 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.
  • 6-501.11 - Small holes seen in ceiling panels where pipes are located and at the wall near the rear kitchen door.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
Today I conducted a routine inspection at the above named establishment. All critical and easily correctable non-critical violations shall be corrected immediately. A follow-up inspection will be conducted on November 17, 2004. If any questions arise, please contact me at (703)246-8425. Thank you.
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.).
NOTES: Water heater: AO Smith Model #: BTR 275A104 and BTC 275A920 Capacity: 100usgallons (x 2) BTU: 275,000 (x 2)
MORE TEMPERATURES: 1. Coca-Cola sliding door refrigerator:: 30(34F), 2. Traulsen 3-door freezer: -17F, 3. 4-drawer seafood unit: ?, 4. 2-door RI unit (cookline): 40(42F), 5. 3-door RI unit (cookline): (49F), 6. 2-door RI unit(cookline): (33F), 7. 4-door RI unit(cookline): 30(33F), 8. 4-drawer unit: ?, 9. Traulsen upright unit(cookline): 40(43F), 10. walk-in refrigerators (kitchen): 40F, 34F, 11. walk-in freezers (basement): (10F), 12F, 12. walk-in refrigerators (basement): 46F, 46F, 36F. Gravy: 138F, hash brown potatoes: 144F, raw meat: 41F, cooked pasta: 41F, cooked ground beef: 41F.

May 18, 2004 (Complaint)

Comments:
The purpose of today's inspection is to investigate a complaint regarding a possible food borne illness associated with this facility. According to the complainant, they became ill after eating a ceasar salad and dressing purchased at this facility on Saturday May 15th at 1:00AM. The symptoms experienced after an incubation time of 3 hrs were vomiting, diahrrea, and low grade fever. After today's inspection the following was noted:
1. The managers stated that he had received the same,one, complaint from what he beleives to be the same complainant.
2. No food employees have been or are currently sick since several weeks leading to the incident until today.
3. 13 salads were sold on the suspected day and no other complaints besides this one have been received.
4. All ingredients for making the suspect meal are delivered or shipped by certified food shippers. The produce is stored in the walk in after receiving and then stored in prep cooling unit right before service, both units are at proper temperatures. The ingredients found in the salad dressing include non potentially hazardous ingredients, no eggs are included. A copy of the recipe was provided. The salad itself only includes lettucce croutons, and shredded cheese.
5. The only incosistensies noted were the following: The dishmachine was not sanitizing completely; the thermolabel test strip did not turn completely when tested. Also the refrigeration unit used to keep the ingredients for salad dressing had a temperature of 50F degrees. The person observed using the salad did not change gloves or wash hands before food preparation and after stocking items in the walk in refrigerator. All of these violations were corrected during the inspection. Service personnel arrived and began fixing the equipment problems.
6. Despite the above items, this complaint cannot be confirmed at this time due to the lack of scientific data i.e. lab testing, complete 72 hr. history and other factors.

March 10, 2004 (Routine)



Violations:
  • 3-501.16B - Critical Repeat Shrimp salad cold holding at improper temperatures(50F).
    CORRECTED DURING INSPECTION. Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or less to inhibit the growth of harmful bacteria.
  • 4-501.11A - Repeat The 4DR prep refrigerator at the front line is not maintaining 41F for cold holding.
    Repair the prep refrigerator 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.
Comments:
The purpose of this visit was to conduct a followup to a routine inspection dated March 9, 2004. This followup inspection was to verify that the dishwasher machine was repaired to provide the proper wash and rinse temperatures. A thermolabel test confirmed that the wash/rinse temperatures are reaching 160F. The gauges now function properly and the rinse temperature gauge read 185F during the rinse/sanitize cycle.
The dishwash machine may be put back in service for warewashing in the facility.
The prep refrigerator was emptied of all potentially hazardous foods and a service technician was called to adjust the temperature in the unit.

March 09, 2004 (Routine)



Violations:
  • 4-402.11A - Repeat 1) The handsink near the dishwash machine is not sealed to the wall. 2) The splash guard on the receive end of the dishwash machine is not sealed to the stainless steel wall above it.
    Seal the units to adjoining equipment or walls in order to facilitate easy cleaning.
  • 6-202.11A - Lights bulbs in the milk case at the service countere and in the milk case at the wait station are not covered by a protective shielding.
    CORRECTED DURING INSPECTION. 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.
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handsinks and lavatories used by food employees.
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. CORRECTED DURING INSPECTION.
  • 7-201.11B - Critical Containers of spray cleaner were improperly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of hazardous products - spray cleaners - must be located in an area that is not above food, equipment, utensils, linens or single service items. CORRECTED DURING INSPECTION.
  • 4-903.11C - Coffee filters were observed stored unprotected at the service counter.
    CORRECTED DURING INSPECTION. Store items in the original protective package to protect from contamination until used.
  • 6-303.11C - Inadequate lighting was noted in the back line hood. Light bulg is out.
    Replace bulb. 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.
  • 6-303.11B - Inadequate lighting was noted in the Traulsen upright refrigerator. Bulb is missing.
    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.
  • 4-101.111 - Repeat The bottom shelves in the cabinets along the service counter were lined with aluminum foil. This prevents the shelves from being easily cleanable.
    Remove all aluminum foil from shelvin. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. CORRECTED DURING INSPECTION.
  • 7-102.11 - Critical Repeat Working spray containers of cleaners were 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.
  • 4-204.112B - There was no temperature measuring device located in the reachin refrigerators at the wait station, the salad prep refrigerator, or the salad station reachin.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 4-501.11B - The door gasket of the reachin refrigerator in front of the grill area is damaged.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 4-904.11A - Plasticware along the front line was found dispensed in such a manner that the the lip-contact surface was subject to bare hand contact. Salad plates were dispensed from dispenser with food contact surface facing upwards - CORRECTED.
    Store plasticware with food or lip-contact surface facing downward to prevent contamination prior to use.
  • 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) tops of doors of 3DR freezer - CORRECTED; 2) all shelves in produce cooler; 3) bread rack shelves (downstairs); 4) front surface of 3 vat sink downstairs - CORRECTED.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-602.11E - Surfaces of the inside panels of both ice machines were soiled.
    CORRECTED DURING INSPECTION. Clean the panels on a regular basis.
  • 3-305.11A3 - Case food was observed stored on the floor the meat freezer.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: soda dispenser nozzles at the service counter and the wait station.
    Clean and sanitize these surfaces for food contact. CORRECTED DURING INSPECTION.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 5-202.12A - Water from the handwashing sink at ladies restroom downstairs was measured at a temperature less than 110F(76F).
    Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
  • 3-304.12 - Ice scoops were improperly stored between use.
    CORRECTED DURING INSPECTION. 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 .
  • 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 4-703.11B - Critical Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112)
    Repair the unit so that achieving a utensil surface temperature of 160F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces. SERVICE TECHNICIAN ARRIVED DURING INSPECTION.
  • 3-501.16B - Critical Tuna salad(49F), ham(49), shrimp salad(49F) were cold holding at improper temperatures.
    CORRECTED DURING INSPECTION. Items were echanged out, other items were relocated to another refrigeration unit and other items were put on ice to temporarily maintain proper temperature. Note: HACCP guidelines recommend discard of potentially hazardous food items found stored at 70F or above for 2 or more hours.
  • 3-501.13 - Observed prime rib thawing on drainboard downstairs.
    CORRECTED DURING INSPECTION. Meat was moved to walkin refrigerator until time to be cut. Thaw potentially hazardous foods by either of the following methods: (A) Under refrigeration that maintains food temperature at 41F or less, (B) Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow , or (C) As part of the cooking process.
  • 4-501.11A - 1)The door to the produce walkin refrigerator does not close tightly. This problem contributed mightily to that walkin box being out of temperature; 2) the reachin sandwich unit at the front line is not maintaining a cold hold temperature of 41F or less; 3) walkin refrigerator was holding temperature at 45F. Refrigeration problems CORRECTED DURING INSPECTION - service technician arrived and made adjustments to unit. Walkin temperature was 38F; sandwich unit was also 38F; 4) 3 floor tiles are missing at the front of the meat freezer; 5) dishwash machine is not operating properly - conveyor belt does not work; wash and rinse temperatures are inadequate - service technician arrived during inspection.
    Repair the produce walkin refrigerator door, the floor of the meat freezer and the dishwash machine to restore a state of condition that allows for proper operation and cleanability per Parts 4-1 and 4-2 of the Food Code. It is recommended that new self-closer be installed on the produce walkin.
Comments:
The purpose of today's visit was to conduct a routine inspection.
The facility is cleaner than a number of facilities half the size. There are some maintainance issues - closer on walkin, temperature control of walkins and reachins, operability of the dishwash machine, shielded lights in refrigeration units - which need to be addressed and monitored regularly. Improper temperature control is a major contributor to conditions for foodborne illness. Improper operation of the dishwash machine means dishes and utensils are not being adequately washed or sanitized. If the machine can not be properly repaired, the machine may not be used at all. All warewashing must be done by hand or the establishment may use single-serve tableware as needed.
Call me at 703-246-2444 when the dishwash machine is operating properly and I will arrange for a followup inspection.

May 19, 2003 (Routine)



Violations:
  • 4-204.112A - Repeat A few thermometers are needed in some refrigeration units near the coffee unit and one of the salad units.
    Provide thermometers as needed.
  • 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. CORRECTED DURING INSPECTION
  • 4-903.11B - Repeat Coffee filters as well as some other single serve/use items like foil pans and other containers are not adequately protected from soiling.
    Properly store and cover if necessary to prevent soiling. CORRECTED DURING INSPECTION
  • 2-401.11A - Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    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. CORRECTED DURING INSPECTION
  • 3-302.11A1 - Critical Raw shell eggs stored over container of prepared food in the walk-in refrigerator.
    Store the eggs so that they cannot contaminate other food stored below them. CORRECTED DURING INSPECTION
  • 4-501.11B - Repeat Various tables shelves as well as food storage shelves are rusted or have peeling surfaces Some of these surfaces have been covered with foil.There is a damaged cabinet in the bakery.There is a fan with the guard missing, in the bakery.
    Resurface or replace these shelves but do not use paint on food shelves which can then peel and fall into foods.Replace the cabinet.Replace the dangerous fan.
  • 3-304.12 - Some utensils were found in standing water with no sanitizer solution, Some soiled utensils were found in drawers in the bakery.
    Clean all utensils after use and do not store in standing water. CORRECTED DURING INSPECTION
  • 3-302.12 - Repeat Unlabeled food containers such as sugar, salt and flour and a water bottle in the bakery.
    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. CORRECTED DURING INSPECTION
  • 4-101.11D - Trays used for storage of pasta and other dry items are lined with foil making them difficult to clean.
    Do not line trays or other surfaces with foil which can not be effectively cleaned. CORRECTED DURING INSPECTION
  • 3-302.11A4 - Critical Repeat Some foods like baklava, produce and other foods are not adequately covered while in storage
    Adequately cover foods while in storage. CORRECTED DURING INSPECTION
  • 3-305.11A2 - Repeat Some food items found stored on floor of refrigeration units or in the kitchen. This allows the container bottoms to become soiled and can then soil work surfaces if the container is placed on them. Shelves were found to be less than 6" from the floor in kitchen and freezer preventing adequate floor cleaning.
    Store all items at least 6" off floor.Adjust shelves to be 6" off floor.
  • 4-502-11A - Two different food graters were tied together with string making them hard to clean and exposing sharp edges.
    Discard the food graters. CORRECTED DURING INSPECTION
  • 7-102.11 - Critical A sprayer of what appears to be soap or cleaner was not labeled for identification.
    Label sprayer to ensure proper identification and use. CORRECTED DURING INSPECTION
  • 4-502.13A - Repeat Manufacturer containers were observed reused for the storage of foods.
    Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 4-202.16 - Repeat Milk crate(s) found used for the following: Food storage shelving. Support for table shelf.
    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.
  • 4-501.110A - Repeat The wash temperature of the high temperature sanitizing warewashing machine is not meeting the manufacturer's specifications. The minimum temperature was 160 F while the actual temperature was 142F.
    Discontinue the use of the warewashing machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
  • 4-501.112A - Repeat The water temperature in the manifold servicing the high temperature warewashing machine was below the minimum allowable level of 180°F. Temperatures on dishes in rinse cycle were @ 147 F . Required temperature on dishes is 160F.
    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.
  • 4-601.11C - Some shelving for food items is soiled.
    Clean the shelving of accumulations of food particles.
  • 4-501.11A - There is a large deposit of ice on floor of one of the walk in freezers apparently from drippage of water from the cooling unit. Food items are stored under this unit.
    Remove the stored food containers and repair the unit top eliminate the drippage which causes the ice deposit.
  • 6-501.12A - The inside of the rest room door is heavily soiled indicating the need for more effective and frequent hand washing, particularly after use of the toilet room.Light covers in the hood are soiled and dusty.
    Clean the door and educate staff on the importance or frequent and effective hand washing.Clean the light covers in the hood.
  • 3-301.11B - Critical Repeat A dinner plate is used to dispense potatoes.
    Use a suitable scoop for dispensing foods like potatoes. CORRECTED DURING INSPECTION
  • 3-302.11A3 - Critical A coffee dispensing unit was found in a food preparation sink as potatoes were being placed for washing.
    Keep foods and soiled equipment apart and keep such equipment out of food preparation sink. CORRECTED DURING INSPECTION

Do you have any questions you'd like to ask about Amphora's Diner Deluxe? Post them here so others can see them and respond.

×
Amphora's Diner Deluxe respresentatives - respond and add information
money

You can win $500 if you submit a qualified review to our sweepstakes!

Write your review!

Your Ratings

You can rate this restaurant in different categories from 1 star (worst) to 5 stars (best) or leave category unrated

Food:
Service:
Price:
Ambience:
Cleanliness:

Your Review


Would you recommend Amphora's Diner Deluxe to others? (optional)
  
Add photo of Amphora's Diner Deluxe (optional)
Add more info about the restaurant»

About You

Your nickname:

Optional Verification

(additional info to increase the weight and the placement of your review and ratings)

Sign in with Twitter
Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
Leave your signature»

Sweepstakes

Special limited-time promotion! Submit your review for a chance to win $500 in our sweepstakes!



Your email address (you will not be contacted unless you win, we do not sell your email address or send any spam):


Recently added reviews

Name

City

Users' Rating

Pizza Hut #23609Herndon, VA
*
Elden Market & DeliHerndon, VA
Starbucks Coffee #10417Winchester, VA
*****
Georgia's Subs & DeliLynchburg, VA
*****
Mr. Noodle & RiceWinchester, VA
*****
Long John Silvers #31592Vinton, VA
**
Dari-KingClintwood, VA
*****
Tropical Smoothie Cafe #92Mechanicsville, VA
****
Sonic #5552Roanoke, VA
*
Mosby's GrillePurcellville, VA
Nearby restaurants:


Back to the top

Create your own business profile on city-data.com. It's completely free!

Jump to a detailed profile or search site with Google Custom Search
Business Search - 14 Million verified businesses
Search for: near: 

Back to Virginia Restaurants, Virginia, VA smaller cities, VA small cities, All Cities.

Based on public records. Inadvertent errors are possible.
City-Data.com does not guarantee the accuracy or timeliness of any information on this site.  Use at your own risk.
Some parts © 2014 Advameg, Inc.