Arlington-Fairfax Elks Lodge, 8421 Arlington Blvd, Fairfax, VA - Restaurant inspection findings and violations

April 09, 2009 (Critical Procedures)

• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat food in the freezer units. Raw ground beef stored over vegetables, ice cream, deserts in the 2dr upright freezer on the 2nd floor. Raw and ready-to-eat items also not seperated in the walk-in freezer on the 1st floor. Raw shell eggs stored over produce and other items in the walk-in refrigerator.
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• 4-703.11(C) - Corrected During Inspection Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. Dishmachine at the bar was initally observed sanitizing with 0ppm chlorine. EHS primed the sanitizer line and dishmachine was subsequently observed sanitizing at 50ppm.
  EHS instructed LCFM how to verify that the dishmachine is sanitizing properly and stressed the importance of checking the sanitizer concentration at least once a week. EHS also instructed employee to prime the sanitizer line, especially when a new bottle of sanitizer is connected to the machine. The warewashing machine shall not be used unless it is properly repaired and chemically sanitizing equipment, utensils, dish wares, glass wares, etc. at a concentration of at least 50-100ppm of chlorine for the required amount of time as specified by the warewashing machine's data plate.

July 18, 2008 (Routine)

• 2-103.11(I) - Based on discussions some utensils were not sanitized at regular 4 hour intervals at first floor kitchen
  The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment using an approved sanitizer
• 3-302.11(A)(1) - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw meats stored over packaged vegetable in Traulsen freezer.
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc; See also storage chart
• 3-304.14(B)(1) - Improper use of wet wiping cloths
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-304.14(E) - Wet wiping cloth buckets improperly stored.
  The wet towel buckets shall also be used in a manner that prevents contamination of food, equipment, utensils, linens, and single service items.
• 3-305.11(A)(3) - Repeat Bottled drinks were stored on the floor
  Food shall be protected from contamination by storing the food at least 6 inches off the floor onto NSF approved shelving units or dunnage racks.
• 3-501.16(A)(2)(a) - Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device - sliced tomato at 46F and juice at 45F
  Potentially hazardous foods shall be held cold at a temperature of 41F or below to prevent growth of bacteria
• 3-501.17(A)(1) - Critical Repeat The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: sliced turkey [1st and 2nd floor refrigeration]
  Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. Please correct by close of business
• 4-204.112(B) - There was no temperature measuring device located in at least one upright refrigeration unit on 2nd floor
  Cold holding equipment used for the storage of potentially hazardous foods shall include at least one integral or permanently affixed temperature measuring device
• 4-301.11 - The 1st floor Delfield one door unit is not currently operating as required to cold hold food at a temperature of 41F or less.
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. Adjust or repair the unit(s) as needed immediately.
• 4-302.12(A) - The facility could not provide a food temperature measuring device.
  A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
• 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
  The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
• 4-501.18 - The in-use sanitizer in small container was observed to be tainted with soap suds reducing its effectiveness
  The wash, rinse, and sanitize solutions shall be maintained clean.
• 4-904.11(A) - Ceramic plates in storage were found displayed with the food contact surface facing upward.
  Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food contact surfaces are prevented.
• 5-501.113(B) - Repeat 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.
• 6-301.14 - Observed that sign or poster that notifies food employees to wash their hands is not provided at 2nd floor men's restroom
  Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
• 6-303.11(A) - Observed that inadequate lighting was provided in a Traulsen RI freezer
  Repalce bulb to increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
• 7-101.11 - Corrected During Inspection Critical Observed that spray bottles containing toxic cleaners do not bear have legible manufacturer's labels.
  All containers of poisonous and toxic materials shall bear a legible manufacturer's label to prevent accidental contamination of food and food contact surfaces.
• 7-201.11(A) - Corrected During Inspection Critical Observed that fuel cells in dry storage were not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items

February 11, 2008 (Critical Procedures)

• 2-103.11(G) - Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF). Noodles and soup were left out for an undisclosed amount of time prior to reheating.
  The Person in Charge shall monitor the methods used to cool down large batches of hot foods. The foods shall be cooled rapidly using adequate methods to cool from 135F to 70 F in two hours or less.
• 3-302.11(A)(1) - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: steaks were observed stored over ice cream and tuna steaks were stored over tortillas and other foods.
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. CFM will instruct staff on proper raw food storage.
• 3-305.11(A)(3) - Repeat Juices were stored on the floor in 2nd fl bar area.
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 3-501.17(A)(1) - Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: turkey on bone and breakfast sausage most likely served at 2-09-08 buffet.
  Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required.
• 4-601.11(A) - Critical Repeat The following equipment/utensils were observed soiled to sight and touch: oil fry bins.
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 4-903.11(A) - Observed coffee urns stored on floor in dry storage room.
  Cleaned equipment and utensils shall be stored in a clean, dry location at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
• 43.1-1-5(f) - The following items are intended for household use only and are not approved for use in a commercial food establishment: toasters and rice heater.
  Food equipment in a food establishment shall be NSF certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 5-501.113(B) - Repeat 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 - Discarded tables 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.
• 6-404.11 - Two dented cans of tomato sauce were comingled with other foods.
  Store damaged and/or spoiled products in a separate and segregated area to preclude the mistaken use of these products.
• 6-501.14(A) - Intake and exhaust air ducts are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials.
  Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination. Stickers stated that next ventilation cleaning would be 1-08.
• 7-201.11(B) - Critical Containers of cleaners were placed on shelving over toilet paper and paper towels.
  All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.

October 10, 2007 (Follow-up)

October 01, 2007 (Routine)

• 2-402.11(A) - Employees observed working in the food service area without proper hair restraints.
  Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items.
• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: observed raw bacon and packaged beef stored either over or immediately adjacent to blueberries pancakes and pasta in freezer storage. Also observed raw bacon over uncovered cake, pie and other foods.
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-302.11(A)(4) - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the following location where the food is subject to contamination - pies and frosted cake in Traulsen unit.
  Foods shall remain covered at all times to prevent potential contamination.
• 3-303.11 - Ice used as a medium for cooling the exterior surfaces of glassware is also for beverage ice or used as food.
  After use as a medium for cooling the exterior surfaces of food, packaged foods, beverages, cooling coils/tubes or glassware the ice may not be used as food.
• 3-304.14(B)(1) - Improper storage of wet wiping cloths observed.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-304.14(E) - Wet wiping cloth buckets improperly stored on the floor.
  Wet wiping cloth buckets containing chemical sanitizing solutions shall not be stored on the floor. The wet towel buckets shall also be used in a manner that prevents contamination of food, equipment, utensils, linens, and single service items.
• 3-305.11(A)(3) - Repeat Sodas and bottled water were stored on the floor near the 2nd floor bar.
  Food and all drinks shall be protected from contamination by storing the food at least 6 inches off the floor.
• 3-501.13(A)-(D) - Observed the following food thawing using an improper method: sausage was thawing in standing water at side of two compartment sink.
  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.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: sausage, ham and shrimp observed at 52 in upright Traulsen unit.
  Potentially hazardous foods shall be held cold at a temperature of 41F or below. All PHFs have been relocated or are in process of being relocated to another refrigerator at this time.
• 3-501.17(B) - Critical Repeat The following ready-to-eat , commercially processed food in the refrigeration unit was not properly dated for disposition after opening: sliced deli ham that was not included in sliced sandwiches for evening event.
  Refrigerated, ready-to-eat, potentially hazardous foods that are commercially processed and held at 41F or below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS or if held at 41F-45F shall be clearly labeled and date marked with a "USE BY" date not exceeding 4 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. This item is being corrected prior to completion of inspection.
• 4-202.16 - Crate(s) found used for the following purpose(s):elevating 1st floor refrigerator off ground.
  Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
• 4-301.11 - Repeat The 2nd floor kitchen Traulsen unit was not currently operating as required to cold hold food at a temperature of 41F or less. Ambient temperature observed at approximately 54-56F.
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. Repair or adjust the unit(s) as needed immediately.
• 4-601.11(A) - Corrected During Inspection Critical Repeat The following equipment/utensils were observed soiled to sight and touch: can opener blade and hanging spatula.
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Item has been set aside for cleaning and sanitizing.
• 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris - large fan grate.
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 4-903.11(C) - Multiple stacks of single use cups at 2nd floor bar sinks are stored outside of original packaging in uncovered holding compartments attached to front of sinks.
  Single-service items shall be stored in a clean, dry location that is not exposed to splash. In addition, the single-service items shall be kept in the original protective package that afford protection from contamination until used.
• 43.1-3-4(a)-(h) - The Person in Charge (PIC) does not possess a valid CFM card issued by ORS Interactive, Inc.
  Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568.
• 5-501.113(B) - Repeat Outside refuse container side door was left open.
  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.
• 6-301.14 - Observed that sign or poster that notifies food employees to wash their hands is not provided at 2nd floor restroom.
  Provide a sign or poster at all handwashing sinks and all restroom sinks used by food employees that reminds food employees to wash their hands.
• 6-303.11(C) - Repeat Observed that one light bulb over stove was not functional.
  Replace the bulb to increase the lighting a minimum of 50 foot candles in all food preparation areas.
• 6-501.114(A) - Observed that 1st floor annex bar was observed with an unused refrigeration unit. items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
  If unnecessary, remove equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
• 6-501.18 - Observed that 2nd floor sink was in need of cleaning to remove food residue.
  Maintain handwashing sinks in sanitary and operable condition.

July 17, 2007 (Routine)

• 3-302.11(A)(1) - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows - cooked chicken was stored under raw meats in 1st floor freezer- broccoli/cheese was stored under raw thawing beef in 1st floor cooler- cake and soup were stored under raw steak in 2nd floor refrigerator.
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. Please address this items promptly to ensure this risk factor is eliminated.
• 3-305.11(A)(3) - Repeat Canned goods were observed stored on the floor in dry storage.
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 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: creamers @ 50F and above left in container at 2nd floor bar.
  Potentially hazardous foods shall be held cold at a temperature of 41F or less.
• 3-501.17(B) - Critical Repeat The following ready-to-eat , commercially processed food in the refrigeration unit was not properly dated for disposition after opening: ham in second floor refrigerator.
  Refrigerated, ready-to-eat, potentially hazardous foods that are commercially processed and held at 41F or below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS or if held at 41F-45F shall be clearly labeled and date marked with a "USE BY" date not exceeding 4 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required.
• 4-301.11 - The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less - one door Delfield salad unit @ 1st floor kitchen.
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. Adjust thermostat or repair the unit(s) as needed immediately.
• 4-601.11(A) - Corrected During Inspection Critical The following equipment/utensils were observed soiled to sight and touch: large can opener blade.
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 43.1-1-5(f) - The following items are intended for household use only and are not approved for use in a commercial food establishment: 2nd floor bar microwave oven and 1st floor toaster.
  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.
• 5-501.113(B) - Outside refuse container side door was left open.
  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.
• 6-303.11(C) - Observed that oven hood light bulb was non-functional.
  Replace bulb to Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
• 6-403.11(B) - Shoes were observed stored in the second level dry storage room.
  Relocate lockers and personal storage facilities to prevent the potential contamination of food, food equipment and utensils, linens, or single-service items.
• 6-501.111(D) - Fruit flies were observed in the 2nd floor kitchen.
  Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Additionally their life cycle is rapid and may lead to hatching of new flies inside kitchen unless control measures are put in place.

March 23, 2007 (Critical Procedures)

• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw steak was stored over cooked chicken portions in 2nd floor refrigeration unit. Raw meats were observed stored over vegetables in freezer storage.
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered chicken stored in a tray in first floor Tonka freezer observed.
  Foods shall remain covered at all times.
• 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: cooked chicken portions.
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required.
• 3-501.17(B) - Corrected During Inspection Critical The following ready-to-eat , commercially processed food in the refrigeration unit was not properly dated for disposition after opening: all sliced turkey, ham, liverwurst and other commercially made meats.
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are commercially processed and held at 41F or below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS or if held at 41F-45F shall be clearly labeled and date marked with a "USE BY" date not exceeding 4 TOTAL DAYS.
• 4-703.11(C) - Critical Repeat No sanitizer was detected with test strips in bar rotating warewashing unit. Equipment food-contact surfaces and utensils are not sanitized after cleaning.
  Cease use of the chemical sanitizing warewashing machine at this time. The warewashing machine shall not be used unless it is properly repaired and chemically sanitizing equipment, utensils, dish wares, glass wares, etc. at a concentration of at least 50-100ppm of chlorine.

November 06, 2006 (Routine)

• 3-302.11(A)(1) - Critical Raw burgers were stored over cooked chicken salad in Delfield unit on main floor.
  To prevent potential cross contamination. please ensure that raw foods are always stored below ready to eat foods. See comments below for more information.
• 3-305.11(A)(3) - Bottled sauce observed stored on floor outside Universal cooler. Crackers and other items were stored on floor in 2nd floor dry storage room. Sodas were stored on floor at dining hall storage room.
  Please ensure that all foods are removed from floors so that there is no potential of contamination. They are to be elevated at least 6 inches of ground.
• 3-501.13(A)-(D) - Observed ground beef thawing at room temperature in 2nd floor kitchen.
  Please ensure foods are thawed either in refrigeration, under cool running water or as part of the cooking process.
• 3-501.17(A)(2) - Critical Pasta and beef dish observed in 2nd floor Continental refrigeration unit were observed without any labelling that included a preparation or discard date.
  Please ensure foods are properly dated with expiration dates not to exceed 4 days from the day of preparation.
• 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of large quantity of dust.
  To prevent fine dust from being spread onto food preparation table, please ensure that prior to use of fan, it is unplugged from power source so that grates and blades can be rid of dust and residue.
• 4-703.11(C) - Critical Sanitizer was not detected during rinse cycle of bar dish machine.
  Confirmation from your facility's technician is necessary to confirm chlorine sanitizer is being released.
• 4-904.11(A) - Single use cups at dining hall bar compartment sink were stored uncovered where they may be exposed to splashing.
  Please designate a location for single use plastic cups apart from the bar sink. Ensure cups are inverted and covered to prevent exposure to dust or other contamination.
• 5-501.113B - Repeat Outside refuse container sliding door was left open.
  Please ensure that doors are shut to prevent pest access.
• 6-501.11 - Repeat Dry storage room shelving was aged and in need of repainting.
  Please either have shelving repainted to ensure it is smooth and easily cleanable or clean shelving and place a plastic liner on it.
• 7-201.11(A) - Critical Packets of stove cleaner were left on shelf immediately over stove burner where soup was being cooked.
  To prevent chemical contamination, please remove any toxics from such locations were contamination of ready to eat foods can occur.

June 22, 2006 (Routine)

• 3-302.11A1 - Critical Raw burger on the first floor upright Ref, and raw steak on the second floor Traulsen unit were stored over ready to eat foods such as ham and sliced cheese.
  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.
• 3-304.12 - In-use knives stored vertically between edges of adjacent steel tables where they may attract dust.
  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.
• 3-305.11A3 - Repeat bottled water stored on the floor and/or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.15A - The methods used for cooling turkey could be improved. Turkey was observed warm and covered with plastic.
  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.
• 3-501.17C - Critical Repeat The ready-to-eat (RTE) commercially processed deli ham in the refrigeration unit was not properly dated for disposition after opening.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 4-501.11A - Repeat Combi oven side panel not installed to protect mechanical components
  Repair the unit 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.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: knives and deep fry bins.
  Clean and sanitize these surfaces for food contact.
• 6-501.11 - Repeat Shelving in dry storage is beginning to loose paint, exposing wood surface that is difficult to clean.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

December 06, 2005 (Routine)

• 3-302.11A2 - Critical Observed different types of raw animal foods stored in such a manner that may cause cross contamination in walk-in freezer and cooler. Raw beef steaks were stored over bags of french fries in walk-in freezer and raw chicken was stored on top of raw beef and next to raw pork in walk-in cooler.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 3-302.11A4 - Critical Repeat Uncovered dessert tray was observed in theTraulsen 2-door cooler in main kitchen.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-305.11A3 - Corrected During Inspection Repeat Tray of raw pork roasts were observed stored on the floor and/or food stored less than 6" above the floor in walk-in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.17A - Critical Repeat The following prepared ready-to-eat (RTE) foods in the Traulsen 2-door refrigeration unit observed not properly dated for disposition:1. mashed potatoes2. beef roast3. yellow rice4. new potatoes5. dessert tray6. containers of Alfredo sauce in Beverage Air 2-door freezer7. and various other leftover foods
  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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 42F - 45F. 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.
• 3-501.17C - Critical The following ready-to-eat (RTE) commercially processed foods in the Traulsen 2-door and Delfield 1-door refrigeration units were observed not properly dated for disposition after opening:1. bag of shredded cheese2. bags of cubed cheeses3. sliced deli ham, other meats
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
• 4-501.11A - The following equipment was observed in a state of disrepair and damaged:1. Combi oven side panel not installed to protect mechanical components 2. rusted shelving inside Traulsen 2-door cooler in main kitchen
  Repair the Combi oven and replace shelving in cooler unit 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. (NOTE: Manager has current service call in for repair of Combi oven.)
• 4-602.13 - Repeat The nonfood contact surface of the following equipment had accumulations of grime and debris:1. heavily soiled door gaskets of the Beverage Air 2-door freezer, Traulsen 2-door cooler, Continental 2-door cooler, Delfield 1-door prep cooler, Delfield 1-door freezer, and Traulsen 2-door freezer.2. all soiled, interior surfaces of the Traulsen 2-door cooler in main kitchen
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-603.14 - Observed 3-compartment sink not properly set-up in downstairs bar area. Sanitizing solution was set-up in middle basin (WASH-SANITIZE-RINSE).
  Correct 3-compartment sink setup as follows: WASH-RINSE-SANITIZE. The sanitizing basin should always be setup in either end basin depending which drainboard is being used for air-drying.
• 4-903.11B - Corrected During Inspection Single-service carry-out containers were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
• 5-501.113B - Corrected During Inspection Observed outside refuse container doors not closed.
  Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
• 6-301.14 - Corrected During Inspection 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.
• 6-303.11B - Observed blown light bulbs in Beverage Air 2-door freezer and Traulsen 2-door freezer.
  Provide and maintain 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.
• 6-501.11 - The following physical facilities were observed not maintained in good repair:1. displaced vent cover in Women's restroom
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

December 06, 2005 (Complaint)

June 01, 2005 (Routine)

• 3-202.15 - Critical A dented can containing olives was offered for sale or service.
  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.
• 3-301.11C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination by using single use gloves.
• 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered green peppers found in a refrigeration unit.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.14B2 - Repeat Wiping cloths at bar improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-305.11A3 - Repeat Sodas stored on the floor and/or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.17A - Critical The prepared ready-to-eat (RTE) leftover beef entree in the refrigeration unit is 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.
• 4-501.11A - Repeat A bar refrigeration unit was inoperable
  Repair the unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
• 4-502.13A - Repeat Manufacturer containers for fruit salad were observed reused for the storage of cole slaw.
  Discontinue the reuse of single-use containers for cole slaw storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: shelving units in dry storage room.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-904.11C - Unwrapped coffee stirrers were provided at the consumer self-service counter in the dining hall.
  Provide wrapped or an approved dispenser for single service items at the consumer self-service counter to prevent consumer contamination.
• 6-301.14 - Corrected During Inspection 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.
• 6-501.111C - Corrected During Inspection Critical Methods being used to control pests include use of household pesticide. .
  When pests are found contract a professional technician and/or use commercial traps. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.12A - Repeat Hard to reach areas of floor underneath warewashing machine in the main kitchen is in need of thorough cleaning to remove grim and water residue.
  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.
• 7-201.11B - Corrected During Inspection Critical Container of pesticide was stored next to salt, pepper and a canned good.
  Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

December 29, 2004 (Routine)

• 4-502.13A - Manufacturer containers were observed reused for the storage of food.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 6-501.12A - Repeat The following noted in need of cleaning:1) Floor/wall junctures behind and underneath equipment and shelving,2) Floor/walls around dishwasher,3) Janitor's closet.
  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.
• 4-501.11B - The door gaskets of the reachin units are damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 6-501.114A - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-501.11C - The can opener blade is rusted and dull.
  Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
• 4-602.13 - The nonfood contact surface of the following had accumulations of grime and debris:1) Gaskets on the reachin units,2) Sides of the fryers/grills,3) Ventilation hood filters.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: 1) Slicer,2) Can opener,3) Interior of ice machine.
  Clean and sanitize these surfaces for food contact.
• 4-501.11A - Repeat The following was observed in a state of disrepair and damaged:1) Shelving in the walkin unit,2) Shelving in dry storage.
  Repair the above mentioned items 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.
• 6-501.14A - Intake and exhaust air ducts are not being cleaned.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.
• 6-501.11 - Repeat The following is not maintained in good repair:1) Burned out lights,2) Ceiling in the dry storage.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 4-202.16 - The nonfood contact surface of the knife handle is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 3-304.12 - Dispensing utensils improperly stored between use.
  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 .
• 3-501.13 - Corrected During Inspection Observed hamburger thawing at roome temperature.
  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.
• 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) Panasonic Microwave
  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.
• 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.
• 4-903.11A - Observed knives being stored in between table and reachin freezer.
  Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 5-202.14 - The backflow or backsiphonage prevention device installed on the utility sink is not identified as meeting standards set by the American Society of Sanitary Engineering.
  Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system.

March 12, 2004 (Follow-up)

• 6-501.12A - Repeat Observed area behind grill area in need of cleaning.
  Maintain facilities by cleaning regularly to avoid build-up of food and grime.
• 4-501.11A - Repeat Observed Alto-Sham in upstairs area in need of repair.
  Repair the equipment so it is able to function properly. If unable to repair the equipment, replace the unit.
• 6-501.11 - Repeat Observed peeling paint on ceiling in upstairs kitchen area.
  Maintain physical facilities in good repair.

February 13, 2004 (Follow-up)

February 04, 2004 (Routine)

• 6-501.12A - Observed the following areas in need of cleaning:1. floor underneath all cooking equipment in kitchen area2. under bar equipment3. under/behind downstairs grill area
  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.
• 4-601.11C - Observed the following equipment in need of cleaning:1. gaskets on all cooling units2. bottom shelving in center food prep table3. utensil rack above center prep table4. side of fryer5. sliding components in downstairs bar coolers
  Maintain nonfood-contact surfaces of equipment clean.
• 6-501.112 - Observed 4 dead American cockroaches in traps under handsink.
  Remove dead or trapped pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
• 4-601.11A - Critical Repeat Observed the following food contact surfaces in need of cleaning:1. vents in walk in cooler2. exhaust vents (upstairs and downstairs)
  Clean and sanitize these surfaces for food contact.
• 4-602.11A - Critical Observed knives soiled with food debris stored in space between food prep table and wall.
  Clean food contact surfaces of equipment and utensils between and after uses and store in a clean location to prevent cross contamination.
• 3-305.11A3 - Repeat Observed onions stored in containers on the floor under 2-vat sink.
  Elevate food storage onto approved shelving with minimum 6" legs or casters to prevent cross contamination.
• 6-501.16 - Observed mop stored in mop bucket filled with water.
  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.
• 7-202.11A - Observed 8+ cans of home use pesticide in storage areas throughout facility.
  Corrected during inspection. Only those poisonous or toxic materials that are required for the operation and maintenance of a food establishment, such as cleaning and sanitizing of equipment are allowed din a food establishment. All pest control should be implemented by a licensed pest control operator.
• 6-202.15 - Observed space between door and floor at dumpster exit of kitchen area.
  Protect the food establishment against the entry of insects and rodents by installing a door sweep on exit to dumpster area.
• 5-202.13 - Critical Observed the sprayer hose hangs below the flood rim level of the 3-vat sink.
  Provide an air gap between the sprayer hose and flood rim level to prevent backflow of dirty water into main water line.
• 4-602.11E - Observed surface of commercial can opener blade soiled with food debris and grime.
  Clean the surface of blade at any time when contamination may have occurred, at least every 24 hours.
• 4-602.12B - Observed the interior of the microwave oven is soiled.
  Using the manufacturer's recommended cleaning procedure, clean the interior of the microwave oven at least every 24 hours.
• 7-202.12B - Critical Observed quaternary ammonia sanitizer at a concentration of 400 ppm in bar area.
  Corrected during inspection. Use quaternary ammonia sanitizer at a concentration of 200 ppm to ensure proper sanitization of food contact surfaces.
• 2-102.11J - Critical Observed the person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
  Corrected during inspection. Ensure that the person in charge is able to demostrate methods used to sanitize food contact surfaces of utensils and equipment and understands their role in monitoring cleaning and sanitizing activities.
• 4-201.11 - Observed shelves in bar cooler lined with tinfoil.
  Remove tinfoil and maintain surface free of lining to ensure proper cleaning.
• 7-201.11A - Observed container of sterno lighter gel stored with single service plates and cups.
  Corrected during inspection. Containers of chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
• 3-501.17A - Critical Repeat Observed packets of cut cheese and ham without consume-by date mark.
  Corrected during inspection. 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.
• 4-202.11A - Critical Observed soda crates used as shelving by 2-vat sink.
  Repair or replace the equipment to provide a food contact surface that is smooth and easily cleanable, and to prevent build-up of food debris.
• 4-501.11A - Observed the following equipment in need of repair:1. paper towel dispenser (upstairs)2. Alto-Sham latch3. screen door (upstairs)4. chemical storage room shelving5. fan casing (over 2-vat sink)6. center tables in kitchen area (remove angle iron)
  Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability. If unable to repair the equipment, replace the unit.
• 6-501.11 - Repeat Observed the following facilities in need of repair:1. coving around door frames and corners in kitchen area2. wall tiling in kitchen area3. caulking along ceiling in kitchen area4. kitchen ceiling (peeling paint)5. wall in downstairs bar area (affix panel)6. electric panel in wall (duct taped to wall)7. caulking around 2-vat sink8. door entrance/exit to dumpster area
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 5-501.113B - Observed dumpster lids open.
  Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.