Atlacatl Restaurant, 4701 Columbia Pike, Arlington, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Atlacatl Restaurant
Address: 4701 Columbia Pike, Arlington, Virginia
Phone: (703) 920-3680
Total inspections: 29
Last inspection: Aug 18, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 3-302.11 - Critical Raw eggs were stored on top of RTE food and vegetables inside the WIC.
  • 3-501.16A2 - Critical Pupusa mix (beans) at 55 F inside the prep table located across from the grill.
  • 3-501.17A - Critical Repeat Ready to eat tamales, yucca and other food products prepared and held in the food establishment for more than 24 hours is not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
August 18, 2009Critical Procedures30Details / Comments
  • 2-102.11C - Critical Repeat The person in charge did not demonstrate their knowledge of the big five pathogen associated with food borne illness.
  • 3-305.11 - Food containers were stored on the WIF floor.
  • 3-501.14A - Critical Cooling rice at room temperature.
  • 3-501.17A - Critical Repeat Ready to eat pupusa mix and tamales prepared and held in the food establishment for more than 24 hours is not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
  • 4-501.11 - Repeat The bottom shelf of the metal prep table is rusty. The WIC shelve are rusty.
  • 4-601.11A - Critical Repeat The can opener blade is not clean to sight and touch.
  • 4-602.13 - The inside of the deep fryer need cleaning.
  • 6-501.12 - The floor area behind the cooking line need cleaning.
April 30, 2009Routine44Details / Comments
  • 3-203.12 - Critical Shellstock tags are missing from the shellstock containers.
  • 3-501.17A - Critical Beef, chicken tamales and pupusa mix prepared and held in the food establishment for more than 24 hours is not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
  • 7-201.11B - Critical A spray bottle of WD-40 was outside next to the species shelf.
January 05, 2009Critical Procedures30Details / Comments
  • 2-102.11C - Critical (CORRECTED DURING INSPECTION): The person in charge did not demonstrate their knowledge of symptoms associated with the diseases that are transmissible through food.>>The CFM was not familiar with the Big Five foodborne illnesses.
  • 2-201.11A - Critical (CORRECTED DURING INSPECTION): The food establishment was observed without a working health notice (policy).
  • 3-302.11 - Critical Raw animal foods are not separated from each other during storage, preparation, holding, and/or display.>>Raw eggs observed stored over crab and fish in the walk-in cooler and over beef in the 3-door prep refrigerator
  • 3-501.16A2 - Critical The following foods observed cold holding at the improper temperature:1. Papussa stuffing at 49F in the walk-in cooler2. Guacamole at 51F in the 3-door prep unit
  • 4-101.19 - The raw wood blocks was observed under the 2-door ice cream chest freezer.
  • 4-501.11 - The floors of both the walk-in cooler and walk-in freezer observed rusty.
  • 4-601.11A - Critical The inside of the ice was observed in need of cleaning.
  • 4-703.11 - Critical Repeat When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.>>Three compartment sink at bar observed at 100 ppm of sanitizer.
  • 6-202.15 - The two front doors of the food establishment and the inner door have gaps around them.
  • 6-501.11 - The ventilation cover above the 1-compartment sink in the kitchen was observed in need of repair.
  • 6-501.111C - Critical A live roach was observed crawling on waxed paper and several flies was observed flying around in the kitchen area.
  • 6-501.14 - The vents on the wall in the dining room wall (leading to the kitchen) was observed covered in dust.
September 11, 2008Routine75Details / Comments
No violation noted during this evaluation. May 02, 2008Follow-up00Details / Comments
  • 2-301.14 - Critical Repeat A food employee failed to wash his or her hands before donning gloves for working with food.
  • 3-203.12 - Critical Shellstock (clams) tags are missing from the shellstock original container located inside the Walk-in refrigerator.
  • 3-304.11 - Critical Repeat Food in contact with soiled equipment or utensils.1. Ice scoop handle was found in direct contact with the ice in the ice bin located at the bar.CORRECTED DURING INSPECTION.
  • 4-703.11 - Critical After being cleaned, equipment food-contact surfaces and utensils are not sanitized in a chemical mechanical operations, using a proper chlorine based sanitizing solution.1. Solution of chlorine based sanitizer in final rinse of mechanical warewasher was found at 0 ppm.
April 29, 2008Critical Procedures40Details / Comments
  • 2-102.11C - Critical The person in charge did not demonstrate their knowledge of foods identified as major food allergens.
  • 2-102.11C - Critical The person in charge did not demonstrate their knowledge of the required food temperatures and times for the safe cooking of potentially hazardous food (time/temperature control for safety food) including meat, poultry, eggs, and fish.
  • 2-102.11C - Critical The person in charge did not demonstrate their knowledge of how the person in charge, food employees, and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees.
  • 2-301.12B - Critical Food employees did not use proper cleaning procedures to clean their hands and exposed portions of their arms.1. Immediately following the cleaning procedure with thorough drying using paper towels, the employee recontaminated their hands by not using disposable paper towels to turn off the manually operated faucet handles of the handwashing sink in the kitchen.2. Employee was observed washing hands with gloves on.
  • 2-301.14 - Critical 1. Food employee failed to wash his or her hands before donning gloves for working with food.2. Food employee failed to wash his or her hands when switching between working with raw food and ready to eat food. Food employee did not remove gloves and wash hands after handling raw beef and raw seafood prior to handling sliced onions and sliced green peppers stored in containers.3. Food employee at bar are not handwashing, the handwashing sink was blocked with a bag of avocados, an umbrella, a CD lens cleaning cd and cord charger.
  • 3-203.12 - Critical Inadequate record keeping system of Shellstock tags.
  • 3-302.11 - Critical Food is not in packages, covered containers, or wrappings.1. Cut radishes and cooked beef and veggie micture for empanadas were found uncovered in the "Superior" 2 door reach-in refrigerator.
  • 3-302.11 - Critical Repeat Raw animal foods are not separated from each other during storage, preparation, holding, and/or display.1. Raw chicken was found stored over raw shrimp and raw beef in the 3 door prep refrigerator.2. Raw shelled eggs were found stored over raw beef and raw pork in the 3 door refrigerator.
  • 3-302.11 - Critical Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods.1. Raw beef was found stored intermingled with opened packages of diced carrots in the 2 top door ice cream cooler.
  • 3-304.11 - Critical Food in contact with soiled equipment or utensils.1. Ice scoop handle was found in direct contact with the ice at the ice bin in bar.2. Bottom of container was found in direct contact with taco shells at a shelf in the kitchen.3. Grilled tortillas were served to customer dish with soiled gloves.CORRECTED DURING INSPECTION.
  • 3-501.17A - Critical The following foods are prepared and held in the food establishment for more than 24 hours and are not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.1. Cooked beef and veggie mixture for empanadas, beef gravy, dough made of yuca and cheese in the "Superior" 2 door refrigerator.2. Shredded roasted chicken in the 3 door prep refrigerator.
  • 3-603.11 - Critical The food establishment serves or sells raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, and the permit holder does not inform consumers of the significantly increased risk consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.1. Ranchero eggs are cooked to order, dine-in and carry-out menu do not provide a disclaimer "*" for this item.
  • 4-601.11A - Critical The inside food contact surface of the soda gun is not clean to sight and touch.
  • 7-102.11 - Critical Repeat Working containers used for storing poisonous or toxic materials are not clearly and/or individually identified with the common name of the material.1. An unlabeled spray bottle container with a light yellowish chemical liquid was found with pans on the shelf holding the fryer.
  • 7-201.11B - Critical Poisonous or toxic materials are stored above food, equipment, utensils, linens or single-service and single-use articles.1. Windex container was found stored with clean dishes in a shelf located across the handwashing sink at kitchen.CORRECTED DURING INSPECTION.
March 27, 2008Critical Procedures110Details / Comments
  • 3-203.11 - The shellfish in the 3 door prep refrigerator are not stored in their original container.
  • 3-301.11 - Critical An improper scoop was found in the bulk rice.
  • 3-301.11 - Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 3-302.11 - Corrected During Inspection Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. Chicken over beef over fish in the walk in refrigerator. Chicken over beef in the 3 door prep ref.
  • 3-305.11 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. Cases of food on the floor in the walk in freezer, and cases of beer stored on the floor next to the bar.
  • 3-501.16 - Critical Sausage hot holding at 110oF. Cheese mixture hot holding at 67oF.
  • 4-203.12 - The ambient (air/water) temperature measuring device(Fahrenheit) located in the 3 door prep and the Superior 2 door reach in are not accurate.
  • 4-402.11 - Repeat The kitchen handsink is not sealed to the wall. The 3 part sink and the ware washing machine table were not sealed to the wall.
  • 4-501.11 - The shelving under the steam table in the kitchen, the shelving under the prep tables, the shelving in the walk in refrigerator and freezer, and the floor of the walk in freezer, were observed rusty.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the interior of the Bev Air 1 door glass.
  • 4-903.11 - The ice cream freezer and the Foster sliding glass refrigerator were observed on wood blocks.
  • 5-205.11 - Repeat The handwashing facility located at the bar is blocked, preventing access by employees for easy handwashing.
  • 5-205.15B - The men's urinal was noted damaged and/or in poor repair.
  • 5-501.11 - Repeat The outdoor refuse container is stored on absorbent material. Dumpsters are stored on the grass.
  • 5-501.113 - Repeat Outside refuse container was uncovered.
  • 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 6-202.15 - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents. The back door does not fit tightly at the door jamb along the top. A large gap is present.
  • 6-501.11 - Repeat Coving tiles were damaged at the Foster sliding glass ref.
  • 6-501.111 - Harborage conditions exist. Mouse droppings were observed in the corner at the bar.
  • 6-501.12 - The floor under the equipment in the kitchen, and the corners at the bar were in need of cleaning.
  • 7-102.11 - Critical Working containers of chemical spray bottles are not properly labeled.
  • 7-202.11 - Critical Repeat Raid Ant and Roach spray were found in the establishment and are not required for the maintenance and operation of the food establishment.
November 02, 2007Routine516Details / Comments
  • 3-101.11 - Critical One of the gallons of milk in the Bev Air 1 door glass refrigerator is expired with a date of 1/15.
  • 3-301.11 - Critical An improper scoop was found in the bin of salt.
  • 3-302.11 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. Chicken observed stored over seafood, and beef stored over seafood in walk in refrigerator.
  • 3-304.14 - Wiping cloths improperly stored between use.
  • 3-305.11 - Food stored on the floor and/or food stored less than 6" above the floor. Cases of beer stored on floor in lobby of restaurant. Many 5 gallon buckets of food stored on floor of walk in freezer.
  • 3-501.15 - The methods used for cooling were not adequate. Cooked meat observed at 50oF wrapped in tightly sealed container.
  • 3-501.16A2 - Critical Repeat Cooked meat observed at 50oF in walk in. Beef observed at 49oF in Superior 2 door reach in ref.
  • 4-204.112 - Repeat There was no temperature measuring device located in the Superior 3 door prep ref. or the Foster upright ref.
  • 4-402.11 - The handsink in the kitchen and the 3 part sink have moldy caulking and arein need of recaulking.
  • 4-501.11 - Repeat Water is collecting in the bottom of the Superior 3 door prep refrigerator.The Superior 2 door reach in refrigerator is not maintaining a temperature of 41oF.The doors to the beer reach in refrigerator observed damaged.
  • 4-501.12 - Repeat The cutting board(s) along the steam table are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 5-501.113 - Repeat Outside refuse container was uncovered.
  • 6-501.11 - Repeat Floors in walk in refrigerator and walk in freezer observed rusty.Holes observed in walls behind 2 door glass Foster refrigerator, as well as various other places in kitchen and behind bar.
  • 6-501.111C - Critical Methods are not being used to control pests. Live roaches observed going in and out of hole in wall behind Foster refrigerator.
  • 6-501.12 - Repeat Floor under stove/grill observed in need of cleaning.Area under sink in bare observed in need of cleaning.Floor behind Bev air 1 door glass ref. and Foster 2 door glass ref. observed in need of cleaning.
January 16, 2007Routine510Details / Comments
  • 2-301.14 - Critical A food employee failed to wash his or her hands before donning gloves for working with food.Observed no handwashing during the inspection.
  • 2-401.11 - Critical Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils. - Open cup of water observed on expo line.
  • 3-202.15 - Critical Repeat Food from damaged packaging offered for sale or service.- Can of sliced beef observed dented on food storage shelf downstairs.
  • 3-302.12 - Containers of salt and/or sugar observed without labels to properly identify their contents.
  • 3-304.12 - In-use utensils improperly stored between use. - Ice scoop observed stored on exposed wood across from ice machine.
  • 3-501.16A2 - Critical 1. Rice, beef, and yuca observed at 48, 47, and 44F respectively in the walk-in.2. Creamer and cheese observed at 50 and 51F respectively in Foster upright.
  • 3-501.17 - Critical Repeat The prepared, refrigerated RTE beef, rice, and other foods held more than 24 hours is not properly date marked.
  • 4-101.111 - 1. Exposed wood observed used as shelving downstairs, under plantains on prep table (where can opener is), and shelf at bar across from hand sink.2. Cardboard observed used to block vent above one door prep sink.3. Exposed wood observed used as support for shelving on the expo line.
  • 4-201.11 - The Galaxy freezer downstairs is not designed and constructed to be durable. The top of this freezer observed in need of cleaning as well.
  • 4-204.112 - There was no temperature measuring device located in the chest freezer.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 4-402.11 - Dish machine drain boards observed not sealed to wall.
  • 4-501.11 - 1. The doors to the beer reach-in observed damaged.2. Caulk at the three comp. sink observed damaged and with mildew.
  • 4-501.12 - The cutting board(s) along the steam table observed heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 4-502.11 - 1. Several containers and bins observed cracked and damaged and in a state of repair and condition preventing effective maintenance and easy cleaning.2. Wooden paddle observed damaged at the food contact surface end.3. Thermometer in three door prep observed out of calibration.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1. exterior of bulk food containers in walk-in2. fan in walk-in3. fan in Bev. Air upright display (w/ milk)4. interior of Foster upright5. shelf by one comp. sink6. shelving where spices are stored7. shelving above and below prep table with can opener8. all shelving located above where the eye can see.
  • 4-903.11 - Single service utensils observed stored at random in container behind the bar.
  • 4-903.11 - Dish rack observed stored on the floor.
  • 4-904.12 - Observed employee handle dirty utensils and then clean utensils without washing hands first.
  • 5-205.11 - The handwashing facility located at the bar is blocked (by candy, vegetables, and wire), preventing access by employees for easy handwashing.
  • 5-205.15B - Repeat Leak observed downstairs in the employee area.
  • 5-501.11 - The outdoor refuse container is stored on material that is not (smooth, durable, sloped to drain). Container observed on grass.
  • 5-501.11 - The recyclable refuse container is stored on absorbent material.Container observed on grass.
  • 5-501.113 - Outside refuse container was open.
  • 6-202.15 - The outer opening of the food establishment is not protected against the entry of insects and rodents.- Gap observed on top right of rear exit door.
  • 6-301.12 - Towels observed not in the dispenser at the kitchen hand sink.
  • 6-303.11 - Repeat Light bulb observed out in the women's restroom.
  • 6-303.11 - Repeat Three light bulbs observed out at the vent hood.
  • 6-404.11 - Products for credit, redemption, or return are not being stored in a separate designated area.- Can of sliced beef observed dented on food storage shelf downstairs.
  • 6-501.11 - Repeat The following observed in need of repair:1. two ceiling tiles in kitchen observed damaged/missing2. hole observed in wall in center of shelf above prep table with can opener3. holes observed in wall downstairs in the employee area.
  • 6-501.12 - Repeat The following observed in need of cleaning:1. floor under Foster upright2. light shielding by dish machine3. ceiling tiles in kitchen by hood.
  • 7-202.11 - Critical Can of household Raid observed on top step of stairway to downstairs.
  • 7-202.12 - Critical Chlorine sanitizing solution in the bucket observed at 200ppm++++.
July 05, 2006Routine723Details / Comments
  • 2-102.11 - Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
  • 3-202.15 - Critical The cans of mushrooms and a can of jalapenos in the basement were severely dented.
  • 3-302.11 - Critical Repeat Raw chicken stored over raw beef in walk in and 3 door prep unit. Different types of raw animal foods stored in such a manner that may cause cross contamination.
  • 3-304.12 - The handle of the sugar scoop was in the sugar.
  • 4-501.12 - The cutting board(s) along the @LOCATION@ 2 door prep unit is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 6-303.11 - Repeat Three lights were out in the hood area.
March 02, 2006Routine33Details / Comments
  • 3-302.11 - Critical Repeat Raw chicken stored over scallops in 3 door prep refrig.
  • 3-305.11 - Repeat Food in buckets found on floor in walk in freezer.
  • 3-501.16A2 - Corrected During Inspection Critical Repeat The milk in the 3 door prep refrig was at 53F and the raw eggs were sitting out at 75F.Feta cheese cold holding at 43F and shreaded soft chees is at 45F outside of the the prep unit.
  • 3-501.17 - Critical Repeat No food held more than 24 hrs is being date marked.
  • 3-603.11 - Critical Repeat The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form.
  • 4-101.11 - Repeat The food contact surface of the raw wood shelf in the walk in cooler is not finished to have a smooth, easily cleanable surface.
  • 4-501.11 - Repeat The door hindges to the 3 door refrig are broke and not allowing the doors to properly close. The gaskets are torn in the 3 door prep refrig.
  • 4-501.11 - Repeat There is a leak inside of the 3 door refrig.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the wood shelf inside of the walk in refrigerator, the inside and outside of the reach in refrig next to the mop sink.
  • 5-205.11 - The handsink in the kitchen is being used to dump ice in.
  • 5-205.15B - Repeat There is a pipe leak coming from the wall in the basement. The faucet at the 3 part sink is dripping.
  • 5-501.113 - Outside refuse container was uncovered. The one refuse container has a lid missing.
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at the mens restoom handsink.
  • 6-303.11 - Some of the hood lights are out. The light inside of the reach in by the mop sink is out.
  • 6-501.11 - Repeat The floor of the walk in cooler is rusty and is damaged by the entrance. Water is leaking thru the floor and onto the outside floor of the kitchen area. The ceiling tiles above the 3 part sink are damaged by water.
  • 6-501.12 - Repeat The floor in the kitchen and the wall behind the mop sink needs to be cleaned.
  • 7-206.11 - A bottle of Roach Spray was found on top of the 2 door reach in next to the mop sink.Restricted use pesticides do not meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides.
January 31, 2006Routine412Details / Comments
  • 3-302.11 - Critical Repeat Raw chicken stored over scallops in 3 door prep refrig.
  • 3-305.11 - Repeat Food in buckets found on floor in walk in freezer.
  • 3-501.16A2 - Corrected During Inspection Critical Repeat The milk in the 3 door prep refrig was at 53F and the raw eggs were sitting out at 75F.Feta cheese cold holding at 43F and shreaded soft chees is at 45F outside of the the prep unit.
  • 3-501.17 - Critical Repeat No food held more than 24 hrs is being date marked.
  • 3-603.11 - Critical Repeat The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form.
  • 4-101.11 - Repeat The food contact surface of the raw wood shelf in the walk in cooler is not finished to have a smooth, easily cleanable surface.
  • 4-501.11 - Repeat The door hindges to the 3 door refrig are broke and not allowing the doors to properly close. The gaskets are torn in the 3 door prep refrig.
  • 4-501.11 - Repeat There is a leak inside of the 3 door refrig.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the wood shelf inside of the walk in refrigerator, the inside and outside of the reach in refrig next to the mop sink.
  • 5-205.11 - The handsink in the kitchen is being used to dump ice in.
  • 5-205.15B - Repeat There is a pipe leak coming from the wall in the basement. The faucet at the 3 part sink is dripping.
  • 5-501.113 - Outside refuse container was uncovered. The one refuse container has a lid missing.
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at the mens restoom handsink.
  • 6-303.11 - Some of the hood lights are out. The light inside of the reach in by the mop sink is out.
  • 6-501.11 - Repeat The floor of the walk in cooler is rusty and is damaged by the entrance. Water is leaking thru the floor and onto the outside floor of the kitchen area. The ceiling tiles above the 3 part sink are damaged by water.
  • 6-501.12 - Repeat The floor in the kitchen and the wall behind the mop sink needs to be cleaned.
  • 7-206.11 - A bottle of Roach Spray was found on top of the 2 door reach in next to the mop sink.Restricted use pesticides do not meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides.
January 31, 2006Routine412Details / Comments
  • 3-302.11 - Critical Unwrapped or uncovered food in the walk-in cooler.
  • 3-304.11 - Critical The ice scoop handle was stored in the drinking ice.
  • 3-304.14 - Repeat Wiping cloths improperly stored between use.
  • 3-305.11 - Repeat Boxes of fruits stored on the walk-in cooler floor.
  • 3-501.16A2 - Critical Repeat Pupusa mix at 70 F inside the prep table cold holding tray.
  • 3-501.17 - Critical Repeat The prepared, refrigerated RTE food held more than 24 hours is not properly date marked.
  • 3-603.11 - Critical Repeat The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form.
  • 4-101.11 - The food contact surface of the raw wooden shelf inside of the walk-in cooler is not finished to have a smooth, easily cleanable surface.
  • 4-501.11 - Repeat The door and door frame of the walk-in cooler is rusty and damaged. The three door prep table cooling unit is rusty in the inside and outside. Several rusty shelve inside on almost all the cooling units.
  • 4-602.11 - Critical Repeat The raw wooden shelf inside of the walk-in cooler is moldy.
  • 4-602.13 - Repeat The mop sink is moldy. All the prep table cooling units door gaskets are moldy.
  • 5-205.15B - The rinse sink was noted damaged underneath is leaking water.
  • 5-501.115 - Repeat Oil and grease spill on and around the grease barrels.
  • 6-202.15 - Repeat The back door was wide opened.
  • 6-501.11 - Repeat The walk-in floor is rusty and damaged. Several floor tiles are damaged around the back entrance door.
  • 6-501.111C - Critical Repeat Roaches were observed on the kitchen wall by the spices rack.
  • 6-501.12 - Repeat The floor need cleaning especially under and behind all kitchen equipment.
July 28, 2005Routine710Details / Comments
  • 3-302.11 - Critical Unwrapped or uncovered food in the walk-in cooler.
  • 3-304.11 - Critical The ice scoop handle was stored in the drinking ice.
  • 3-304.14 - Repeat Wiping cloths improperly stored between use.
  • 3-305.11 - Repeat Boxes of fruits stored on the walk-in cooler floor.
  • 3-501.16A2 - Critical Repeat Pupusa mix at 70 F inside the prep table cold holding tray.
  • 3-501.17 - Critical Repeat The prepared, refrigerated RTE food held more than 24 hours is not properly date marked.
  • 3-603.11 - Critical Repeat The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form.
  • 4-101.11 - The food contact surface of the raw wooden shelf inside of the walk-in cooler is not finished to have a smooth, easily cleanable surface.
  • 4-501.11 - Repeat The door and door frame of the walk-in cooler is rusty and damaged. The three door prep table cooling unit is rusty in the inside and outside. Several rusty shelve inside on almost all the cooling units.
  • 4-602.11 - Critical Repeat The raw wooden shelf inside of the walk-in cooler is moldy.
  • 4-602.13 - Repeat The mop sink is moldy. All the prep table cooling units door gaskets are moldy.
  • 5-205.15B - The rinse sink was noted damaged underneath is leaking water.
  • 5-501.115 - Repeat Oil and grease spill on and around the grease barrels.
  • 6-202.15 - Repeat The back door was wide opened.
  • 6-501.11 - Repeat The walk-in floor is rusty and damaged. Several floor tiles are damaged around the back entrance door.
  • 6-501.111C - Critical Repeat Roaches were observed on the kitchen wall by the spices rack.
  • 6-501.12 - Repeat The floor need cleaning especially under and behind all kitchen equipment.
July 28, 2005Routine710Details / Comments
  • 2-401.11 - Critical Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 3-203.11 - The black clams were not stored in their original container.
  • 3-203.12 - Critical Tags missing from the black clams container.
  • 3-304.14 - Repeat Wiping cloths improperly stored between use.
  • 3-305.11 - Repeat Food container with beef and chicken were stored on the walk-in freezer floor.
  • 3-501.15 - The methods used for cooling were not adequate, roasted chicken stored in the walk-in cooler right after been cooked without cooling first.
  • 3-501.16A2 - Critical Repeat Cooked yucca at room temperature, 72 F. Pupusa mix at 69 F inside of the prep the cold holding tray.
  • 3-501.17 - Critical Repeat The prepared, refrigerated RTE food held more than 24 hours is not properly date marked.
  • 3-603.11 - Critical The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form.
  • 4-402.11 - Repeat The men's bathroom hand sink is loose from the wall.
  • 4-501.11 - Repeat One of the metal prep table has is rusted on the bottom and the shelve of the small cooling unit by the metal prep table.
  • 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: slicer blade.
  • 4-602.11 - Critical Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris, the walk-in shelve need cleaning. The inside of the "Beverage" reach-in shelve and bottom area need cleaning.
  • 4-602.12 - The cavities of the two microwave oven was observed soiled.
  • 4-602.13 - Repeat The 3-part sink wall juncture is moldy. The mop sink is moldy.
  • 5-501.115 - Repeat There is metal and wood debris stored at the outside back of the restaurantTrash and litter were observed adjacent to the refuse container outside the facility.
  • 6-501.11 - Repeat The floor tiles across from the walk-in and the wall corners are damaged. The walk-in floor is rusted. There is damaged to some of the walls in the basement.
  • 6-501.12 - The walls behind the metal prep table need cleaning. The floor under and behind all kitchen equipment need cleaning.
April 12, 2005Routine711Details / Comments
  • 2-401.11 - Critical Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 3-203.11 - The black clams were not stored in their original container.
  • 3-203.12 - Critical Tags missing from the black clams container.
  • 3-304.14 - Repeat Wiping cloths improperly stored between use.
  • 3-305.11 - Repeat Food container with beef and chicken were stored on the walk-in freezer floor.
  • 3-501.15 - The methods used for cooling were not adequate, roasted chicken stored in the walk-in cooler right after been cooked without cooling first.
  • 3-501.16A2 - Critical Repeat Cooked yucca at room temperature, 72 F. Pupusa mix at 69 F inside of the prep the cold holding tray.
  • 3-501.17 - Critical Repeat The prepared, refrigerated RTE food held more than 24 hours is not properly date marked.
  • 3-603.11 - Critical The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form.
  • 4-402.11 - Repeat The men's bathroom hand sink is loose from the wall.
  • 4-501.11 - Repeat One of the metal prep table has is rusted on the bottom and the shelve of the small cooling unit by the metal prep table.
  • 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: slicer blade.
  • 4-602.11 - Critical Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris, the walk-in shelve need cleaning. The inside of the "Beverage" reach-in shelve and bottom area need cleaning.
  • 4-602.12 - The cavities of the two microwave oven was observed soiled.
  • 4-602.13 - Repeat The 3-part sink wall juncture is moldy. The mop sink is moldy.
  • 5-501.115 - Repeat There is metal and wood debris stored at the outside back of the restaurantTrash and litter were observed adjacent to the refuse container outside the facility.
  • 6-501.11 - Repeat The floor tiles across from the walk-in and the wall corners are damaged. The walk-in floor is rusted. There is damaged to some of the walls in the basement.
  • 6-501.12 - The walls behind the metal prep table need cleaning. The floor under and behind all kitchen equipment need cleaning.
April 12, 2005Routine711Details / Comments
  • 3-304.14 - Wiping cloths improperly stored between use.No sanitizer in sanitizing bucket (Corrected).
  • 4-603.16 - The three compartment sink with wash, rinse and sanitize basins is not being properly utilized. A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed (WASH-RINSE-SANITIZE).
  • 3-302.12 - The sugar and rice containers are not labeled.
  • 3-501.17 - Critical Repeat Some prepared, refrigerated ready-to-eat food held more than 24 hours is not properly date marked.
  • 4-402.11 - The Men's Room ahndsink is not sealed to wall.
  • 3-305.11 - Repeat Food stored on walkin freezer floor.
  • 6-202.15 - Air gap at bottom of back door.
  • 4-204.112 - Repeat There was no temperature measuring device located in the Galaxy chest freezer.
  • 4-601.11A - Critical Repeat Dirty knives and spoons in knife holder.
  • 6-202.14 - The toilet room upstairs is not provided with a self-closing door.
  • 4-201.11 - Repeat The Sanyo refrigerator at the server station and the Galaxy chest freezer downstairs are not designed and constructed to be durable.
  • 6-501.111C - Critical Some mouse droppings found on toilet room floor and basement floor.
  • 6-501.11 - Repeat Damaged wall tiles and baseboards by the mop sink and the Beverage Air refrigerator.Walkin cooler floor rusty.
  • 4-501.11 - Repeat The ice machine and the Amana microwave are rusting inside.The Beverage Air refrigerator is rusting on the side and taped.Bottom shelves of work table rusty .
  • 4-903.11 - Boxes of single service items stored on the floor.
  • 4-202.16 - Milk crates used as shelving.
  • 4-601.11 - Exterior surfaces of refrigerators in need of cleaning.
November 24, 2004Routine314Details / Comments
  • 3-304.14 - Wiping cloths improperly stored between use.No sanitizer in sanitizing bucket (Corrected).
  • 4-603.16 - The three compartment sink with wash, rinse and sanitize basins is not being properly utilized. A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed (WASH-RINSE-SANITIZE).
  • 3-302.12 - The sugar and rice containers are not labeled.
  • 3-501.17 - Critical Repeat Some prepared, refrigerated ready-to-eat food held more than 24 hours is not properly date marked.
  • 4-402.11 - The Men's Room ahndsink is not sealed to wall.
  • 3-305.11 - Repeat Food stored on walkin freezer floor.
  • 6-202.15 - Air gap at bottom of back door.
  • 4-204.112 - Repeat There was no temperature measuring device located in the Galaxy chest freezer.
  • 4-601.11A - Critical Repeat Dirty knives and spoons in knife holder.
  • 6-202.14 - The toilet room upstairs is not provided with a self-closing door.
  • 4-201.11 - Repeat The Sanyo refrigerator at the server station and the Galaxy chest freezer downstairs are not designed and constructed to be durable.
  • 6-501.111C - Critical Some mouse droppings found on toilet room floor and basement floor.
  • 6-501.11 - Repeat Damaged wall tiles and baseboards by the mop sink and the Beverage Air refrigerator.Walkin cooler floor rusty.
  • 4-501.11 - Repeat The ice machine and the Amana microwave are rusting inside.The Beverage Air refrigerator is rusting on the side and taped.Bottom shelves of work table rusty .
  • 4-903.11 - Boxes of single service items stored on the floor.
  • 4-202.16 - Milk crates used as shelving.
  • 4-601.11 - Exterior surfaces of refrigerators in need of cleaning.
November 24, 2004Routine314Details / Comments
  • 6-501.11 - Repeat There are damaged and missing wall and baseboard tiles in the kitchen by the mop sink and "Foster" and "Bev Air" refrigerators. The walk-in refrigerator floor is rusting.
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: knife in the knife holder, and inside the cook's line prep refrigerator.
  • 4-703.11 - 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. (See 4-501.114)
  • 4-204.112 - Repeat There was no temperature measuring device located in the chest freezers.
  • 6-202.11 - The light bulb in the server station is no properly shielded, coated, or shatter-resistant. The light shield over the kitchen 3-part sink is cracked.
  • 5-205.15B - The cold water handle at the prep sink, the hot water handle at the kitchen 3-part sink, and the mop sink faucet were noted damaged and/or in poor repair.
  • 4-501.11 - Repeat The walk-in refrigerator, the "Bev Air" refrigerator, and the "Foster" refrigerator were not maintaining foods at their proper temperatures. The ice cream chest freezer needs defrosting. Some kitchen counter lower shelves are rusty.
  • 6-501.114 - The facility is storing unnecessary items to the operation or maintenance of the establishment (There is some wood and panels leaning up against the side fence behind the establishment. Various items stored on top of the "Foster" refrigerator).
  • 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution (The dish machine was not ejecting any sanitizer, the quaternary tablet solution at the bar 3-part sink was not strong enough).
  • 3-305.11 - Repeat Food stored on the floor and/or food stored less than 6" above the floor in the walk-in freezer.
  • 6-201.11 - The (floors, floor coverings, walls, wall coverings, or ceilings) are not designed, constructed, or installed so that they are smooth and easily cleanable (The basement floor, and walls).
  • 4-903.12 - Some clean equipment/utensils were found stored under unprotected sewer lines downstairs.
  • 4-602.13 - The nonfood contact surface of the outside handles and doors of the microwaves and the cook's line refrigerator had accumulations of grime and debris.
  • 6-303.11 - Repeat Inadequate light was noted in the kitchen. Four hood lights were not working and a couple of ceiling lights were not working.
  • 5-501.115 - Some grease was observed on the pavement by the grease barrels outside the facility.
  • 4-201.11 - The "Sanyo" refrigerator at the server station and th "Galaxy" chest freezer downstairs are not designed and constructed to be durable.
  • 3-501.16A2 - Critical Shell eggs not treated to destroy all viable Salmonellae were not stored in a refrigerated unit with an ambient air temperature of 45oF or less.
  • 3-501.16A2 - Critical Foods in the walk-in refrigerator cold holding at 48oF. Foods in the "Beverage Air" refrigerator cold holding at 49oF. Foods in the "Foster" refrigerator cold holding at 47oF.
  • 6-501.111 - Harborage conditions exist. A couple of dead roaches were observed on top of the dish machine. A few flies was observed in the kitchen.
  • 4-202.11 - Critical The food contact surface of the bar blender lid cap is not free of breaks, open seams, cracks, chips, inclusions, pits and/or similar imperfections.
July 02, 2004Routine415Details / Comments
  • 6-501.11 - Repeat There are damaged and missing wall and baseboard tiles in the kitchen by the mop sink and "Foster" and "Bev Air" refrigerators. The walk-in refrigerator floor is rusting.
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: knife in the knife holder, and inside the cook's line prep refrigerator.
  • 4-703.11 - 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. (See 4-501.114)
  • 4-204.112 - Repeat There was no temperature measuring device located in the chest freezers.
  • 6-202.11 - The light bulb in the server station is no properly shielded, coated, or shatter-resistant. The light shield over the kitchen 3-part sink is cracked.
  • 5-205.15B - The cold water handle at the prep sink, the hot water handle at the kitchen 3-part sink, and the mop sink faucet were noted damaged and/or in poor repair.
  • 4-501.11 - Repeat The walk-in refrigerator, the "Bev Air" refrigerator, and the "Foster" refrigerator were not maintaining foods at their proper temperatures. The ice cream chest freezer needs defrosting. Some kitchen counter lower shelves are rusty.
  • 6-501.114 - The facility is storing unnecessary items to the operation or maintenance of the establishment (There is some wood and panels leaning up against the side fence behind the establishment. Various items stored on top of the "Foster" refrigerator).
  • 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution (The dish machine was not ejecting any sanitizer, the quaternary tablet solution at the bar 3-part sink was not strong enough).
  • 3-305.11 - Repeat Food stored on the floor and/or food stored less than 6" above the floor in the walk-in freezer.
  • 6-201.11 - The (floors, floor coverings, walls, wall coverings, or ceilings) are not designed, constructed, or installed so that they are smooth and easily cleanable (The basement floor, and walls).
  • 4-903.12 - Some clean equipment/utensils were found stored under unprotected sewer lines downstairs.
  • 4-602.13 - The nonfood contact surface of the outside handles and doors of the microwaves and the cook's line refrigerator had accumulations of grime and debris.
  • 6-303.11 - Repeat Inadequate light was noted in the kitchen. Four hood lights were not working and a couple of ceiling lights were not working.
  • 5-501.115 - Some grease was observed on the pavement by the grease barrels outside the facility.
  • 4-201.11 - The "Sanyo" refrigerator at the server station and th "Galaxy" chest freezer downstairs are not designed and constructed to be durable.
  • 3-501.16A2 - Critical Shell eggs not treated to destroy all viable Salmonellae were not stored in a refrigerated unit with an ambient air temperature of 45oF or less.
  • 3-501.16A2 - Critical Foods in the walk-in refrigerator cold holding at 48oF. Foods in the "Beverage Air" refrigerator cold holding at 49oF. Foods in the "Foster" refrigerator cold holding at 47oF.
  • 6-501.111 - Harborage conditions exist. A couple of dead roaches were observed on top of the dish machine. A few flies was observed in the kitchen.
  • 4-202.11 - Critical The food contact surface of the bar blender lid cap is not free of breaks, open seams, cracks, chips, inclusions, pits and/or similar imperfections.
July 02, 2004Routine415Details / Comments
  • 4-602.13 - The nonfood contact surfaces of the prep sink , 3-part sink and mop sink wall junctures are moldy.
  • 6-303.11 - Repeat Inadequate light was noted under the kitchen hood one light is out.
  • 3-501.16A2 - Critical Pupusa meat at 58 F inside of the cold holding tray.
  • 3-203.11 - The clams are not stored in their original container.
  • 4-204.112 - Repeat There was no temperature measuring device located in the prep table cooling unit.
  • 4-501.11 - Repeat The prep table cooling unit shelve are rusted.
  • 6-501.11 - Repeat Walk-in floor rusted.
  • 3-302.11 - Critical Repeat Raw animal food, (raw eggs) stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 3-501.17 - Critical Repeat The prepared, refrigerated RTE held more than 24 hours is not properly date marked.
  • 6-501.12 - Repeat Walk-in freezer floor need cleaning.
  • 4-602.11 - Critical Equipment, (sliding glass doors reach-in) used for storage of packaged or open food items was observed with visible accumulations of soil and debris. Some of the walk-in shelve are moldy.
  • 4-602.11E - Surfaces of the soda gun nozzle and the inside of the holder were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
March 10, 2004Routine48Details / Comments
  • 4-602.13 - The nonfood contact surfaces of the prep sink , 3-part sink and mop sink wall junctures are moldy.
  • 6-303.11 - Repeat Inadequate light was noted under the kitchen hood one light is out.
  • 3-501.16A2 - Critical Pupusa meat at 58 F inside of the cold holding tray.
  • 3-203.11 - The clams are not stored in their original container.
  • 4-204.112 - Repeat There was no temperature measuring device located in the prep table cooling unit.
  • 4-501.11 - Repeat The prep table cooling unit shelve are rusted.
  • 6-501.11 - Repeat Walk-in floor rusted.
  • 3-302.11 - Critical Repeat Raw animal food, (raw eggs) stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 3-501.17 - Critical Repeat The prepared, refrigerated RTE held more than 24 hours is not properly date marked.
  • 6-501.12 - Repeat Walk-in freezer floor need cleaning.
  • 4-602.11 - Critical Equipment, (sliding glass doors reach-in) used for storage of packaged or open food items was observed with visible accumulations of soil and debris. Some of the walk-in shelve are moldy.
  • 4-602.11E - Surfaces of the soda gun nozzle and the inside of the holder were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
March 10, 2004Routine48Details / Comments
  • 3-501.17 - Critical Repeat The prepared, refrigerated ready-to-eat food held more than 24 hours is not properly date marked.
  • 4-601.11A - Critical Can opener not kept clean.
  • 7-102.11 - Critical One spray bottle of cleaner not labeled.
  • 6-202.15 - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents.
  • 4-204.112 - Repeat The temperature measuring device located in the kitchen cook line refrigerator is not easily readable (Corrected).
  • 4-601.11 - Exterior surfaces of the kitchen refrigerators not kept clean.Bottom shelves under grill in need of cleaning.Some kitchen shelves not kept clean.
  • 4-301.12 - Employee is washing hands in the 3-compartment sink.
  • 6-303.11 - One hood light out.Not enough lighting in the nkitchen prep area.
  • 6-501.11 - Repeat Some kitchen wall tiles damaged.Mop sink wall in disrepair.Walkin floor in poor repair.2 large holes in basement walls.
  • 3-305.11 - Some boxes of food stored on the walkin floor.Boxes of soda syrup on floor.
October 30, 2003Routine37Details / Comments
  • 3-501.17 - Critical Repeat The prepared, refrigerated ready-to-eat food held more than 24 hours is not properly date marked.
  • 4-601.11A - Critical Can opener not kept clean.
  • 7-102.11 - Critical One spray bottle of cleaner not labeled.
  • 6-202.15 - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents.
  • 4-204.112 - Repeat The temperature measuring device located in the kitchen cook line refrigerator is not easily readable (Corrected).
  • 4-601.11 - Exterior surfaces of the kitchen refrigerators not kept clean.Bottom shelves under grill in need of cleaning.Some kitchen shelves not kept clean.
  • 4-301.12 - Employee is washing hands in the 3-compartment sink.
  • 6-303.11 - One hood light out.Not enough lighting in the nkitchen prep area.
  • 6-501.11 - Repeat Some kitchen wall tiles damaged.Mop sink wall in disrepair.Walkin floor in poor repair.2 large holes in basement walls.
  • 3-305.11 - Some boxes of food stored on the walkin floor.Boxes of soda syrup on floor.
October 30, 2003Routine37Details / Comments
  • 3-302.11 - Critical Repeat Some uncovered food in the reachin and walkin refrigerators.
  • 6-501.12 - Kitchen floor under equipments not kept clean.
  • 3-501.17 - Critical Repeat The prepared, refrigerated ready-to-eat food held more than 24 hours is not properly date marked.
  • 3-304.12 - Repeat In-use utensils improperly stored between use: unclean knives stored in the knife holder.Small knife in stored in standing water.
  • 3-304.14 - Repeat Wiping cloths improperly stored between use.
  • 3-305.11 - Repeat Food stored in a commonly wet or soiled location: the basement was damp, wet and smelling mold.
  • 4-501.12 - The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 4-903.11 - Styrofoam carry-out containers and lids were observed stored unprotected by the walkin cooler.
  • 4-202.16 - Repeat Milk crates used as shelving.
  • 3-305.12 - Some food stored under sewer lines in basement.
  • 3-302.12 - Some food containers not labeled.
  • 4-601.11 - Some reachin refrigerator door gaskets not ekpt clean.
  • 6-501.11 - Repeat Some baseboard and wall tiles missing and disrepair. Unapproved and unclean ceiling tiles above hood and grill.
  • 3-301.11 - Critical An improper scoop was found in the bulk food containers to dispense rice.
  • 4-501.11 - Repeat Walkin cooler with rusty shelving.Damaged refrigerator on the cooking line.Rust on right corner and interior of ice machine.
  • 4-501.114 - Critical The dish machine not ejecting sanitizer (CORRECTED).
July 15, 2003Routine412Details / Comments
  • 3-302.11 - Critical Repeat Some uncovered food in the reachin and walkin refrigerators.
  • 6-501.12 - Kitchen floor under equipments not kept clean.
  • 3-501.17 - Critical Repeat The prepared, refrigerated ready-to-eat food held more than 24 hours is not properly date marked.
  • 3-304.12 - Repeat In-use utensils improperly stored between use: unclean knives stored in the knife holder.Small knife in stored in standing water.
  • 3-304.14 - Repeat Wiping cloths improperly stored between use.
  • 3-305.11 - Repeat Food stored in a commonly wet or soiled location: the basement was damp, wet and smelling mold.
  • 4-501.12 - The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 4-903.11 - Styrofoam carry-out containers and lids were observed stored unprotected by the walkin cooler.
  • 4-202.16 - Repeat Milk crates used as shelving.
  • 3-305.12 - Some food stored under sewer lines in basement.
  • 3-302.12 - Some food containers not labeled.
  • 4-601.11 - Some reachin refrigerator door gaskets not ekpt clean.
  • 6-501.11 - Repeat Some baseboard and wall tiles missing and disrepair. Unapproved and unclean ceiling tiles above hood and grill.
  • 3-301.11 - Critical An improper scoop was found in the bulk food containers to dispense rice.
  • 4-501.11 - Repeat Walkin cooler with rusty shelving.Damaged refrigerator on the cooking line.Rust on right corner and interior of ice machine.
  • 4-501.114 - Critical The dish machine not ejecting sanitizer (CORRECTED).
July 15, 2003Routine412Details / Comments
  • 3-304.12 - In-use utensils improperly stored between use. Unclean knives were stored in the knife holder.
  • 3-302.11 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Eggs were found over the RTE food in the walk-in refrigerator.
  • 3-302.11 - Critical Repeat Unwrapped or uncovered food in the refrigerators.
  • 3-302.11 - Critical Raw fruits and vegetables stored with ready-to-eat food (RTE) in the walk-in refrigerator.
  • 3-302.11 - Critical Soiled or improperly cleaned equipment or utensils used during food preparation. The cuttingboard on the prep refrigeration units were unclean.
  • 3-304.13 - Critical Linens and/or napkins were in contact with food.
  • 3-304.14 - Wiping cloths improperly stored between use.
  • 3-305.11 - Food stored in a commonly wet or soiled location. The basement was damp and wet with pooling water in areas of the floor.
  • 3-305.11 - Repeat Food stored on the floor and/or food stored less than 6" above the floor in the walk-in refigerator and freezer.
  • 3-501.17 - Critical Repeat The prepared, refrigerated RTE food held more than 24 hours is not properly date marked.
  • 4-102.11B2 - The styrofoam carryout containers near the walk-in were not clean.
  • 4-201.11 - The homestandard GE and Amana microwaves were not designed and constructed to be durable.
  • 4-101.111 - The nonfood contact surface of the wooden pallet under the Beverage Air refrigerator is not nonabsorbent, and/or smooth.
  • 4-204.112 - Repeat There was no temperature measuring device located in the Royster refrigerator and units on the cooking line.
  • 4-202.16 - The nonfood contact surface of the crates are not designed or constructed to be easily cleanable.
  • 4-402.11 - Repeat The kitchen handsink 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.
  • 4-501.11 - The following were observed in a state of disrepair and damaged: damaged doors in the bar coolers, damaged refrigerators on the cooking line, damaged interior of the icemachine, rusty canopener holder, rusty shelving in the walk-in refrigerator
  • 4-602.11 - Critical Food contact surfaces of the interiors of the refrigerators and freezers used to store potentially hazardous food items were observed soiled with accumulations of food residues.
  • 4-602.13 - Repeat The nonfood contact surface of the exteriors of equipment had accumulations of grime and debris.
  • 5-501.113 - Outside refuse container was uncovered.
  • 5-501.115 - Critical Trash and litter were observed adjacent to the refuse container outside the facility.
  • 6-201.11 - The (floors, floor coverings, walls, wall coverings, or ceilings) are not designed, constructed, or installed so that they are smooth and easily cleanable. The floors, walls and ceiling where food is stored are not finished.
  • 6-202.15 - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents. The back door needs a door sweep.
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
  • 6-303.11 - Inadequate light was noted in the basement where food is stored.
  • 6-501.11 - Repeat The establishment is showing signs of age. The basic physical stucture is not maintained in good repair. Floors, walls and ceilings all over the establishment are damaged or unfinished. i.e.damaged and missing tile and coving, damaged walls, unapproved and unclean ceiling tile in the hood area, cracked and splitting door jams
  • 6-501.12 - Repeat The floors needed cleaning especially in corners and under equipment.
  • 7-201.11 - Critical Containers of cleaning agents stored in the kitchen are not properly separated to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 7-209.11 - Eyeglass cleaner was stored in such a way that they could contaminate food in the bar.
March 25, 2003Routine619Details / Comments
  • 3-304.12 - In-use utensils improperly stored between use. Unclean knives were stored in the knife holder.
  • 3-302.11 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Eggs were found over the RTE food in the walk-in refrigerator.
  • 3-302.11 - Critical Repeat Unwrapped or uncovered food in the refrigerators.
  • 3-302.11 - Critical Raw fruits and vegetables stored with ready-to-eat food (RTE) in the walk-in refrigerator.
  • 3-302.11 - Critical Soiled or improperly cleaned equipment or utensils used during food preparation. The cuttingboard on the prep refrigeration units were unclean.
  • 3-304.13 - Critical Linens and/or napkins were in contact with food.
  • 3-304.14 - Wiping cloths improperly stored between use.
  • 3-305.11 - Food stored in a commonly wet or soiled location. The basement was damp and wet with pooling water in areas of the floor.
  • 3-305.11 - Repeat Food stored on the floor and/or food stored less than 6" above the floor in the walk-in refigerator and freezer.
  • 3-501.17 - Critical Repeat The prepared, refrigerated RTE food held more than 24 hours is not properly date marked.
  • 4-102.11B2 - The styrofoam carryout containers near the walk-in were not clean.
  • 4-201.11 - The homestandard GE and Amana microwaves were not designed and constructed to be durable.
  • 4-101.111 - The nonfood contact surface of the wooden pallet under the Beverage Air refrigerator is not nonabsorbent, and/or smooth.
  • 4-204.112 - Repeat There was no temperature measuring device located in the Royster refrigerator and units on the cooking line.
  • 4-202.16 - The nonfood contact surface of the crates are not designed or constructed to be easily cleanable.
  • 4-402.11 - Repeat The kitchen handsink 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.
  • 4-501.11 - The following were observed in a state of disrepair and damaged: damaged doors in the bar coolers, damaged refrigerators on the cooking line, damaged interior of the icemachine, rusty canopener holder, rusty shelving in the walk-in refrigerator
  • 4-602.11 - Critical Food contact surfaces of the interiors of the refrigerators and freezers used to store potentially hazardous food items were observed soiled with accumulations of food residues.
  • 4-602.13 - Repeat The nonfood contact surface of the exteriors of equipment had accumulations of grime and debris.
  • 5-501.113 - Outside refuse container was uncovered.
  • 5-501.115 - Critical Trash and litter were observed adjacent to the refuse container outside the facility.
  • 6-201.11 - The (floors, floor coverings, walls, wall coverings, or ceilings) are not designed, constructed, or installed so that they are smooth and easily cleanable. The floors, walls and ceiling where food is stored are not finished.
  • 6-202.15 - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents. The back door needs a door sweep.
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
  • 6-303.11 - Inadequate light was noted in the basement where food is stored.
  • 6-501.11 - Repeat The establishment is showing signs of age. The basic physical stucture is not maintained in good repair. Floors, walls and ceilings all over the establishment are damaged or unfinished. i.e.damaged and missing tile and coving, damaged walls, unapproved and unclean ceiling tile in the hood area, cracked and splitting door jams
  • 6-501.12 - Repeat The floors needed cleaning especially in corners and under equipment.
  • 7-201.11 - Critical Containers of cleaning agents stored in the kitchen are not properly separated to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 7-209.11 - Eyeglass cleaner was stored in such a way that they could contaminate food in the bar.
March 25, 2003Routine619Details / Comments

August 18, 2009 (Critical Procedures)



Violations:
  • 3-302.11 - Critical Raw eggs were stored on top of RTE food and vegetables inside the WIC.
    Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
  • 3-501.16A2 - Critical Pupusa mix (beans) at 55 F inside the prep table located across from the grill.
    Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
  • 3-501.17A - Critical Repeat Ready to eat tamales, yucca and other food products prepared and held in the food establishment for more than 24 hours is not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
    Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5°C (41°F) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat potentially hazardous food (time/temperature control for safety food) that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine; (2) Marking the date of day of preparation, with a procedure to discard the food or on before the last date or day by which the food must be consumed on the premises, sold, or discarded; (3) Marking the date or day the original container is opened in a food establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded as specified under paragraph (B) of this section; or (4) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the regulatory authority upon request. This section does not apply to individual meal portions served or repackaged for sale from a bulk container upon a consumer's request.

April 30, 2009 (Routine)



Violations:
  • 2-102.11C - Critical Repeat The person in charge did not demonstrate their knowledge of the big five pathogen associated with food borne illness.
    Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include describing the relationship between the prevention of foodborne disease and the personal hygiene of a food employee.
  • 3-305.11 - Food containers were stored on the WIF floor.
    Food shall be protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling equipment as specified under section 4-104.122. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on the floor that is clean and not exposed to floor moisture. Pathogens can contaminate and/or grow in food that is not stored properly. Drips of condensate and drafts of unfiltered air can be sources of microbial contamination for stored food. Shoes carry contamination onto the floors of food preparation and storage areas. Even trace amounts of refuse or wastes in rooms used as toilets or for dressing, storing garbage or implements, or housing machinery can become sources of food contamination. Moist conditions in storage areas promote microbial growth.
  • 3-501.14A - Critical Cooling rice at room temperature.
    Cooked potentially hazardous food (time/temperature control for safety food) shall be cooled: (1) Within 2 hours from 57°C (135°F) to 21°C (70°F); and (2) Within a total of 6 hours from 57°C (135°F) to 5°C (41°F) or less. Safe cooling requires removing heat from food quickly enough to prevent microbial growth. Excessive time for cooling of potentially hazardous foods (time/temperature control for safety foods) has been consistently identified as one of the leading contributing factors to foodborne illness. During slow cooling, potentially hazardous foods (time/temperature control for safety foods) are subject to growth of a variety of pathogenic microorganisms. A longer time near ideal bacterial incubation temperatures, 21°C - 52°C (70°F - 125°F), is to be avoided. If the food is not cooled in accordance with this Code requirement, pathogens may grow to sufficient numbers to cause foodborne illness.
  • 3-501.17A - Critical Repeat Ready to eat pupusa mix and tamales prepared and held in the food establishment for more than 24 hours is not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
    Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5°C (41°F) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat potentially hazardous food (time/temperature control for safety food) that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine; (2) Marking the date of day of preparation, with a procedure to discard the food or on before the last date or day by which the food must be consumed on the premises, sold, or discarded; (3) Marking the date or day the original container is opened in a food establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded as specified under paragraph (B) of this section; or (4) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the regulatory authority upon request. This section does not apply to individual meal portions served or repackaged for sale from a bulk container upon a consumer's request.
  • 4-501.11 - Repeat The bottom shelf of the metal prep table is rusty. The WIC shelve are rusty.
    Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
  • 4-601.11A - Critical Repeat The can opener blade is not clean to sight and touch.
    Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
  • 4-602.13 - The inside of the deep fryer need cleaning.
    Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests.
  • 6-501.12 - The floor area behind the cooking line need cleaning.
    Physical facilities shall 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.

January 05, 2009 (Critical Procedures)



Violations:
  • 3-203.12 - Critical Shellstock tags are missing from the shellstock containers.
    Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
  • 3-501.17A - Critical Beef, chicken tamales and pupusa mix prepared and held in the food establishment for more than 24 hours is not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
    Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5°C (41°F) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat potentially hazardous food (time/temperature control for safety food) that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine; (2) Marking the date of day of preparation, with a procedure to discard the food or on before the last date or day by which the food must be consumed on the premises, sold, or discarded; (3) Marking the date or day the original container is opened in a food establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded as specified under paragraph (B) of this section; or (4) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the regulatory authority upon request. This section does not apply to individual meal portions served or repackaged for sale from a bulk container upon a consumer's request.
  • 7-201.11B - Critical A spray bottle of WD-40 was outside next to the species shelf.
    Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens or single-service and single-use articles by locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This paragraph does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. For example, the storage of these types of materials directly above or adjacent to food could result in contamination of the food from spillage.

September 11, 2008 (Routine)



Violations:
  • 2-102.11C - Critical (CORRECTED DURING INSPECTION): The person in charge did not demonstrate their knowledge of symptoms associated with the diseases that are transmissible through food.>>The CFM was not familiar with the Big Five foodborne illnesses.
    Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include describing the symptoms associated with the diseases that are transmissible through food.
  • 2-201.11A - Critical (CORRECTED DURING INSPECTION): The food establishment was observed without a working health notice (policy).
    Post the Health Notice provided both in English and Spanish to your food employees. Encourage them to ask questions and explain what the notice means.
  • 3-302.11 - Critical Raw animal foods are not separated from each other during storage, preparation, holding, and/or display.>>Raw eggs observed stored over crab and fish in the walk-in cooler and over beef in the 3-door prep refrigerator
    Food shall be protected from cross contamination by, except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (a) Using separate equipment for each type, or (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (c) Preparing each type of food at different times or in separate areas;
  • 3-501.16A2 - Critical The following foods observed cold holding at the improper temperature:1. Papussa stuffing at 49F in the walk-in cooler2. Guacamole at 51F in the 3-door prep unit
    Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
  • 4-101.19 - The raw wood blocks was observed under the 2-door ice cream chest freezer.
    Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that requires frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Nonfood-contact surfaces of equipment routinely exposed to splash or food debris are required to be constructed of nonabsorbent materials to facilitate cleaning. Equipment that is easily cleaned minimizes the presence of pathogenic organisms, moisture, and debris and deters the attraction of rodents and insects.
  • 4-501.11 - The floors of both the walk-in cooler and walk-in freezer observed rusty.
    Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
  • 4-601.11A - Critical The inside of the ice was observed in need of cleaning.
    Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
  • 4-703.11 - Critical Repeat When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.>>Three compartment sink at bar observed at 100 ppm of sanitizer.
    Provide quaternary ammonia at proper concentration of 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
  • 6-202.15 - The two front doors of the food establishment and the inner door have gaps around them.
    Outer openings of a food establishment shall be protected 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. This does not apply if a food establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents. Exterior doors used as exits need not be self-closing if they are: (1) Solid and tight-fitting; (2) Designated for use only when and emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and (3) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use. If windows or doors are kept open for ventilation or other purposes or a temporary food establishment is not provided with windows and doors, the openings shall be protected against the entry of insects and rodents by: (1) 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; (2) Properly designed and installed air curtains to control flying insects; or (3) Other effective means. This does not apply if flying insects and other pests are absent due to the location of the establishment, the weather, or other limiting condition. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. The presence of insects and rodents is minimized by protecting outer openings to the food establishment.
  • 6-501.11 - The ventilation cover above the 1-compartment sink in the kitchen was observed in need of repair.
    Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
  • 6-501.111C - Critical A live roach was observed crawling on waxed paper and several flies was observed flying around in the kitchen area.
    The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods, if pests are found, such as trapping devices or other means of pest control as specified under sections 7-202.12, 7-206.12, and 7-206.13. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
  • 6-501.14 - The vents on the wall in the dining room wall (leading to the kitchen) was observed covered in dust.
    Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt and other materials. Both intake and exhaust ducts can be a source of contamination and must be cleaned regularly. Filters that collect particulate matter must be cleaned or changed frequently to prevent overloading of the filter.
Comments:
Pest control inspection last conducted on 09/03/08, done bi-monthly
Big five foodborne illness sheet, health policy notice, and food allergy information sheet given to CFM (both English and in Spanish)
Typed inspection will be mailed out to food establishment / CFM

May 02, 2008 (Follow-up)

Comments:
Chemical mechanical warewasher that was not sanitizing properly during the critical procedure inspection of 4/29/08 was reinspected during this follow-up inspection. The mechanical warewasher was repaired on 4/29/08, according to the invoice of ABCO Corporation: (sanitizer pumping tube was replaced). The warewasher was found to be properly working and sanitizing with chlorine based sanitizing solution during the final rinse. Chlorine sanitizing concentration in final rinse was found at 50 ppm.

April 29, 2008 (Critical Procedures)



Violations:
  • 2-301.14 - Critical Repeat A food employee failed to wash his or her hands before donning gloves for working with food.
    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 (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
  • 3-203.12 - Critical Shellstock (clams) tags are missing from the shellstock original container located inside the Walk-in refrigerator.
    Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
  • 3-304.11 - Critical Repeat Food in contact with soiled equipment or utensils.1. Ice scoop handle was found in direct contact with the ice in the ice bin located at the bar.CORRECTED DURING INSPECTION.
    Food shall only contact surfaces of: (A) Equipment and utensils that are cleaned as specified under Part 4-6 of this Code and sanitized as specified under Part 4-7 of this Code; or (B) Single-service and single-use articles. Pathogens can be transferred to food from utensils that have been stored on surfaces which have not been cleaned and sanitized. They may also be passed on by consumers or employees directly, or indirectly from used tableware or food containers. Some pathogenic microorganisms survive outside the body for considerable periods of time. Food that comes into contact directly or indirectly with surfaces that are not clean and sanitized is liable to such contamination. The handles of utensils, even if manipulated with gloved hands, are particularly susceptible to contamination.
  • 4-703.11 - Critical After being cleaned, equipment food-contact surfaces and utensils are not sanitized in a chemical mechanical operations, using a proper chlorine based sanitizing solution.1. Solution of chlorine based sanitizer in final rinse of mechanical warewasher was found at 0 ppm.
    After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in chemical manual or mechanical operations, including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified under section 4-501.114 by providing: (1) An exposure time of at least 10 seconds for a chlorine solution specified under paragraph 4-501.114(A), (2) An exposure time of at least 7 seconds for a chlorine solution of 50 mg/L that has a pH of 10 or less and a temperature of at least 38C (100F) or a pH of 8 or less and a temperature of at least 24C (75F), (3) An exposure time of at least 30 seconds for other chemical sanitizing solutions, or (4) An exposure time used in relationship with a combination of temperature, concentration, and pH that, when evaluated for efficacy, yields sanitization as defined in Subparagraph 1-201.10(B). Efficacious sanitization depends on warewashing being conducted within certain parameters. Time is a parameter applicable to both chemical and hot water sanitization. The time hot water or chemicals contact utensils or food-contact surfaces must be sufficient to destroy pathogens that may remain on surfaces after cleaning. Other parameters, such as rinse pressure, temperature, and chemical concentration are used in combination with time to achieve sanitization.
Comments:
A follow-up inspection will be done on the mechanical chemical sanitizing warewasher.

March 27, 2008 (Critical Procedures)



Violations:
  • 2-102.11C - Critical The person in charge did not demonstrate their knowledge of foods identified as major food allergens.
    Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic relation.
  • 2-102.11C - Critical The person in charge did not demonstrate their knowledge of the required food temperatures and times for the safe cooking of potentially hazardous food (time/temperature control for safety food) including meat, poultry, eggs, and fish.
    Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include stating the required food temperatures and times for the safe cooking of potentially hazardous food (time/temperature control for safety food) including meat, poultry, eggs, and fish.
  • 2-102.11C - Critical The person in charge did not demonstrate their knowledge of how the person in charge, food employees, and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees.
    Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include explaining how the person in charge, food employees, and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees.
  • 2-301.12B - Critical Food employees did not use proper cleaning procedures to clean their hands and exposed portions of their arms.1. Immediately following the cleaning procedure with thorough drying using paper towels, the employee recontaminated their hands by not using disposable paper towels to turn off the manually operated faucet handles of the handwashing sink in the kitchen.2. Employee was observed washing hands with gloves on.
    Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (1) Rinse under clean, running warm water; (2) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; (3) Rub together vigorously for at least 10 to 15 seconds while: (a) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, and (b) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; (4) Thoroughly rinse under clean, running warm water; and (5) Immediately follow the cleaning procedure with thorough drying using a method as specified under section 6-301.12. To avoid recontaminating their hands or surrogate prosthetic devices, food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a rest-room door.
  • 2-301.14 - Critical 1. Food employee failed to wash his or her hands before donning gloves for working with food.2. Food employee failed to wash his or her hands when switching between working with raw food and ready to eat food. Food employee did not remove gloves and wash hands after handling raw beef and raw seafood prior to handling sliced onions and sliced green peppers stored in containers.3. Food employee at bar are not handwashing, the handwashing sink was blocked with a bag of avocados, an umbrella, a CD lens cleaning cd and cord charger.
    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 (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
  • 3-203.12 - Critical Inadequate record keeping system of Shellstock tags.
    Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which, the shellstock are sold or served.
  • 3-302.11 - Critical Food is not in packages, covered containers, or wrappings.1. Cut radishes and cooked beef and veggie micture for empanadas were found uncovered in the "Superior" 2 door reach-in refrigerator.
    Food shall be protected from cross contamination by storing the food in packages, covered containers, or wrappings. This section does not apply to: (1) Whole, uncut, raw fruits and vegetables and nuts in the shell, that require peeling or hulling before consumption; (2) Primal cuts, quarters, or sides of raw meat or slab bacon that are hung on clean, sanitized hooks or placed on clean, sanitized racks; (3) Whole, uncut, processed meats such as country hams, and smoked or cured sausages that are placed on clean, sanitized racks; (4) Food being cooled as specified under Subparagraph 3-501.15(B)(2); or (5) Shellstock.
  • 3-302.11 - Critical Repeat Raw animal foods are not separated from each other during storage, preparation, holding, and/or display.1. Raw chicken was found stored over raw shrimp and raw beef in the 3 door prep refrigerator.2. Raw shelled eggs were found stored over raw beef and raw pork in the 3 door refrigerator.
    Food shall be protected from cross contamination by, except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (a) Using separate equipment for each type, or (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (c) Preparing each type of food at different times or in separate areas;
  • 3-302.11 - Critical Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods.1. Raw beef was found stored intermingled with opened packages of diced carrots in the 2 top door ice cream cooler.
    Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
  • 3-304.11 - Critical Food in contact with soiled equipment or utensils.1. Ice scoop handle was found in direct contact with the ice at the ice bin in bar.2. Bottom of container was found in direct contact with taco shells at a shelf in the kitchen.3. Grilled tortillas were served to customer dish with soiled gloves.CORRECTED DURING INSPECTION.
    Food shall only contact surfaces of: (A) Equipment and utensils that are cleaned as specified under Part 4-6 of this Code and sanitized as specified under Part 4-7 of this Code; or (B) Single-service and single-use articles. Pathogens can be transferred to food from utensils that have been stored on surfaces which have not been cleaned and sanitized. They may also be passed on by consumers or employees directly, or indirectly from used tableware or food containers. Some pathogenic microorganisms survive outside the body for considerable periods of time. Food that comes into contact directly or indirectly with surfaces that are not clean and sanitized is liable to such contamination. The handles of utensils, even if manipulated with gloved hands, are particularly susceptible to contamination.
  • 3-501.17A - Critical The following foods are prepared and held in the food establishment for more than 24 hours and are not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.1. Cooked beef and veggie mixture for empanadas, beef gravy, dough made of yuca and cheese in the "Superior" 2 door refrigerator.2. Shredded roasted chicken in the 3 door prep refrigerator.
    Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5°C (41°F) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat potentially hazardous food (time/temperature control for safety food) that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine; (2) Marking the date of day of preparation, with a procedure to discard the food or on before the last date or day by which the food must be consumed on the premises, sold, or discarded; (3) Marking the date or day the original container is opened in a food establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded as specified under paragraph (B) of this section; or (4) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the regulatory authority upon request. This section does not apply to individual meal portions served or repackaged for sale from a bulk container upon a consumer's request.
  • 3-603.11 - Critical The food establishment serves or sells raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, and the permit holder does not inform consumers of the significantly increased risk consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.1. Ranchero eggs are cooked to order, dine-in and carry-out menu do not provide a disclaimer "*" for this item.
    Except food establishments that serve a highly susceptible population or have received a variance from our department, if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (B) Disclosure shall include: (1) A description of the animal-derived foods, such as "oysters on the half shell (raw oysters)," "raw-egg Caesar salad," and "hamburgers (can be cooked to order);" or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. (C) Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request; (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or (3) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. At issue is the role of government agencies, the regulated industry, and others in providing notice to consumers that animal-derived foods that are not subjected to adequate heat treatment pose a risk because they may contain biological agents that cause foodborne disease.
  • 4-601.11A - Critical The inside food contact surface of the soda gun is not clean to sight and touch.
    Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
  • 7-102.11 - Critical Repeat Working containers used for storing poisonous or toxic materials are not clearly and/or individually identified with the common name of the material.1. An unlabeled spray bottle container with a light yellowish chemical liquid was found with pans on the shelf holding the fryer.
    Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
  • 7-201.11B - Critical Poisonous or toxic materials are stored above food, equipment, utensils, linens or single-service and single-use articles.1. Windex container was found stored with clean dishes in a shelf located across the handwashing sink at kitchen.CORRECTED DURING INSPECTION.
    Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens or single-service and single-use articles by locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This paragraph does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. For example, the storage of these types of materials directly above or adjacent to food could result in contamination of the food from spillage.

November 02, 2007 (Routine)



Violations:
  • 3-203.11 - The shellfish in the 3 door prep refrigerator are not stored in their original container.
    Retain molluscan shellfish in its original container until preparation for service or immediately before a sale.
  • 3-301.11 - Critical An improper scoop was found in the bulk rice.
    Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.
  • 3-301.11 - Critical Repeat 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.
  • 3-302.11 - Corrected During Inspection Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. Chicken over beef over fish in the walk in refrigerator. Chicken over beef in the 3 door prep ref.
    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.
  • 3-305.11 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. Cases of food on the floor in the walk in freezer, and cases of beer stored on the floor next to the bar.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 3-501.16 - Critical Sausage hot holding at 110oF. Cheese mixture hot holding at 67oF.
    Hot hold potentially hazardous food at 140°F or above to inhibit the growth of harmful bacteria.
  • 4-203.12 - The ambient (air/water) temperature measuring device(Fahrenheit) located in the 3 door prep and the Superior 2 door reach in are not accurate.
    Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
  • 4-402.11 - Repeat The kitchen handsink is not sealed to the wall. The 3 part sink and the ware washing machine table were not sealed to the wall.
    1.)Space the unit to allow access for cleaning along the sides, behind, and above 2.)space the unit so that it is not more than 1/32" away from adjoining equipment, walls, and ceilings to minimize the need for cleaning 3.)or seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • 4-501.11 - The shelving under the steam table in the kitchen, the shelving under the prep tables, the shelving in the walk in refrigerator and freezer, and the floor of the walk in freezer, were observed rusty.
    Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the interior of the Bev Air 1 door glass.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-903.11 - The ice cream freezer and the Foster sliding glass refrigerator were observed on wood blocks.
    Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
  • 5-205.11 - Repeat The handwashing facility located at the bar is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
  • 5-205.15B - The men's urinal was noted damaged and/or in poor repair.
    Repair the plumbing fixtures so that they are in good operating condition.
  • 5-501.11 - Repeat The outdoor refuse container is stored on absorbent material. Dumpsters are stored on the grass.
    All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
  • 5-501.113 - Repeat Outside refuse container was uncovered.
    Cover all waste containers when not in continuous use.
  • 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
    Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 6-202.15 - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents. The back door does not fit tightly at the door jamb along the top. A large gap is present.
    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.
  • 6-501.11 - Repeat Coving tiles were damaged at the Foster sliding glass ref.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.111 - Harborage conditions exist. Mouse droppings were observed in the corner at the bar.
    Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 6-501.12 - The floor under the equipment in the kitchen, and the corners at the bar were in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 7-102.11 - Critical Working containers of chemical spray bottles are not properly labeled.
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
  • 7-202.11 - Critical Repeat Raid Ant and Roach spray were found in the establishment and are not required for the maintenance and operation of the food establishment.
    Only those poisonous or toxic materials that are required for the operation and maintenance of the establishment shall be allowed in the food establishment.

January 16, 2007 (Routine)



Violations:
  • 3-101.11 - Critical One of the gallons of milk in the Bev Air 1 door glass refrigerator is expired with a date of 1/15.
    Ensure food is safe, unadulterated, and honestly presented.
  • 3-301.11 - Critical An improper scoop was found in the bin of salt.
    Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.
  • 3-302.11 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. Chicken observed stored over seafood, and beef stored over seafood in walk in refrigerator.
    Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
  • 3-304.14 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
  • 3-305.11 - Food stored on the floor and/or food stored less than 6" above the floor. Cases of beer stored on floor in lobby of restaurant. Many 5 gallon buckets of food stored on floor of walk in freezer.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 3-501.15 - The methods used for cooling were not adequate. Cooked meat observed at 50oF wrapped in tightly sealed container.
    Cool foods by the following methods: a) Placing food in shallow pans with a product depth of 4 inches or less. b.) Separating food into smaller thinner portions, cut meats down to 2-4 pound pieces. c) Using rapid chill cooling equipment (blast freezer). d.) Stirring the food (with an ice wand) in a container placed in an ice water bath. e.) Using containers that facilitate heat transfer. (stainless steel) f.) Adding ice as an ingredient (cook soup with less water).g.) Any other method that can effectively accomplish cooling.
  • 3-501.16A2 - Critical Repeat Cooked meat observed at 50oF in walk in. Beef observed at 49oF in Superior 2 door reach in ref.
    Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • 4-204.112 - Repeat There was no temperature measuring device located in the Superior 3 door prep ref. or the Foster upright ref.
    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.
  • 4-402.11 - The handsink in the kitchen and the 3 part sink have moldy caulking and arein need of recaulking.
    1.)Space the unit to allow access for cleaning along the sides, behind, and above 2.)space the unit so that it is not more than 1/32" away from adjoining equipment, walls, and ceilings to minimize the need for cleaning 3.)or seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • 4-501.11 - Repeat Water is collecting in the bottom of the Superior 3 door prep refrigerator.The Superior 2 door reach in refrigerator is not maintaining a temperature of 41oF.The doors to the beer reach in refrigerator observed damaged.
    Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
  • 4-501.12 - Repeat The cutting board(s) along the steam table 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 .
  • 5-501.113 - Repeat Outside refuse container was uncovered.
    Cover all waste containers when not in continuous use.
  • 6-501.11 - Repeat Floors in walk in refrigerator and walk in freezer observed rusty.Holes observed in walls behind 2 door glass Foster refrigerator, as well as various other places in kitchen and behind bar.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.111C - Critical Methods are not being used to control pests. Live roaches observed going in and out of hole in wall behind Foster refrigerator.
    When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 6-501.12 - Repeat Floor under stove/grill observed in need of cleaning.Area under sink in bare observed in need of cleaning.Floor behind Bev air 1 door glass ref. and Foster 2 door glass ref. observed in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

July 05, 2006 (Routine)



Violations:
  • 2-301.14 - Critical A food employee failed to wash his or her hands before donning gloves for working with food.Observed no handwashing during the inspection.
    CORRECTED DURING THE INSPECTION.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 (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
  • 2-401.11 - Critical Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils. - Open cup of water observed on expo line.
    CORRECTED DURING THE INSPECTION.Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 3-202.15 - Critical Repeat Food from damaged packaging offered for sale or service.- Can of sliced beef observed dented on food storage shelf downstairs.
    CORRECTED DURING THE 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.
  • 3-302.12 - Containers of salt and/or sugar observed without labels to properly identify their contents.
    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 - In-use utensils improperly stored between use. - Ice scoop observed stored on exposed wood across from ice machine.
    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.
  • 3-501.16A2 - Critical 1. Rice, beef, and yuca observed at 48, 47, and 44F respectively in the walk-in.2. Creamer and cheese observed at 50 and 51F respectively in Foster upright.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F (45°F) or below.
  • 3-501.17 - Critical Repeat The prepared, refrigerated RTE beef, rice, and other foods held more than 24 hours is not properly date marked.
    Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
  • 4-101.111 - 1. Exposed wood observed used as shelving downstairs, under plantains on prep table (where can opener is), and shelf at bar across from hand sink.2. Cardboard observed used to block vent above one door prep sink.3. Exposed wood observed used as support for shelving on the expo line.
    Paint/seal/remove all wood.Remove cardboard.Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 4-201.11 - The Galaxy freezer downstairs is not designed and constructed to be durable. The top of this freezer observed in need of cleaning as well.
    Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
  • 4-204.112 - There was no temperature measuring device located in the chest freezer.
    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.
  • 4-302.14 - 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.
  • 4-402.11 - Dish machine drain boards observed not sealed to wall.
    Seal/caulk the drain boards.1.)Space the unit to allow access for cleaning along the sides, behind, and above 2.)space the unit so that it is not more than 1/32" away from adjoining equipment, walls, and ceilings to minimize the need for cleaning 3.)or seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • 4-501.11 - 1. The doors to the beer reach-in observed damaged.2. Caulk at the three comp. sink observed damaged and with mildew.
    Repair or replace the doors in accordance with the manufacturer's specifications.Recaulk the sink.
  • 4-501.12 - The cutting board(s) along the steam table observed 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 .
  • 4-502.11 - 1. Several containers and bins observed cracked and damaged and in a state of repair and condition preventing effective maintenance and easy cleaning.2. Wooden paddle observed damaged at the food contact surface end.3. Thermometer in three door prep observed out of calibration.
    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.Calibrate the thermometer.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1. exterior of bulk food containers in walk-in2. fan in walk-in3. fan in Bev. Air upright display (w/ milk)4. interior of Foster upright5. shelf by one comp. sink6. shelving where spices are stored7. shelving above and below prep table with can opener8. all shelving located above where the eye can see.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-903.11 - Single service utensils observed stored at random in container behind the bar.
    CORRECTED.Store equipment and utensils facing the same way to prevent contamination while in storage.
  • 4-903.11 - Dish rack observed stored on the floor.
    CORRECTED.Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
  • 4-904.12 - Observed employee handle dirty utensils and then clean utensils without washing hands first.
    Maintain separation of soiled and clean tableware to prevent contamination of clean items. Clean and sanitize any contaminated tableware prior to use.
  • 5-205.11 - The handwashing facility located at the bar is blocked (by candy, vegetables, and wire), preventing access by employees for easy handwashing.
    CORRECTED DURING THE INSPECTION.Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
  • 5-205.15B - Repeat Leak observed downstairs in the employee area.
    Plumbing systems and components shall be maintained in good repair.
  • 5-501.11 - The outdoor refuse container is stored on material that is not (smooth, durable, sloped to drain). Container observed on grass.
    All refuse containers are to be stored on smooth, nonabsorbent, durable and sloped to drain surfaces.
  • 5-501.11 - The recyclable refuse container is stored on absorbent material.Container observed on grass.
    All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
  • 5-501.113 - Outside refuse container was open.
    Cover all waste containers when not in continuous use.
  • 6-202.15 - The outer opening of the food establishment is not protected against the entry of insects and rodents.- Gap observed on top right of rear exit door.
    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.
  • 6-301.12 - Towels observed not in the dispenser at the kitchen hand sink.
    CORRECTED DURING THE INSPECTION.Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel, or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.
  • 6-303.11 - Repeat Light bulb observed out in the women's restroom.
    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, and toilet rooms.
  • 6-303.11 - Repeat Three light bulbs observed out at the vent hood.
    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 - Products for credit, redemption, or return are not being stored in a separate designated area.- Can of sliced beef observed dented on food storage shelf downstairs.
    CORRECTED DURING THE INSPECTION.Segregate products for credit, redemption, or return (damaged, 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 observed in need of repair:1. two ceiling tiles in kitchen observed damaged/missing2. hole observed in wall in center of shelf above prep table with can opener3. holes observed in wall downstairs in the employee area.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.12 - Repeat The following observed in need of cleaning:1. floor under Foster upright2. light shielding by dish machine3. ceiling tiles in kitchen by hood.
    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.
  • 7-202.11 - Critical Can of household Raid observed on top step of stairway to downstairs.
    Only those poisonous or toxic materials that are approved and required for the operation and maintenance of the establishment shall be allowed in the food establishment.
  • 7-202.12 - Critical Chlorine sanitizing solution in the bucket observed at 200ppm++++.
    CORRECTED DURING THE INSPECTION.Chlorine sanitizer (50-100ppm) must be used in accordance of law and in a manner that prevents the contamination of food, equipment, utensils, linens or single service items.
Comments:
Big five FBI info sheet was reviewed and left with the CFM.

Be sure to wash hands prior to glove use and when changing gloves.

Have walk-in and Foster upright serviced. Recommend maintaining an ambient air temperature of the units at 38F so that the foods these units contain may be held at or below 41F.

Be sure to add the required Consumer Advisory language to the take-out menu.

March 02, 2006 (Routine)



Violations:
  • 2-102.11 - Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
    Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Code requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Code requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Code's objectives are fulfilled.(1) 145°F or above for 15 seconds for (a) raw shell eggs for immediate service (b) fish, meat, and pork including game animals(2) 155°F or above for 15 seconds for (a) ratite, and injected meats (b) comminuted fish, meat, game animals and raw eggs(3) 165°F or above for 15 seconds for (a) poultry, wild game animals (b) stuffed fish, meat, pasta, poultry, ratites, or stuffing containing fish, meat, poultry, or ratites
  • 3-202.15 - Critical The cans of mushrooms and a can of jalapenos in the basement were severely dented.
    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.
  • 3-302.11 - Critical Repeat Raw chicken stored over raw beef in walk in and 3 door prep unit. Different types of raw animal foods stored in such a manner that may cause cross contamination.
    Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
  • 3-304.12 - The handle of the sugar scoop was in the sugar.
    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.
  • 4-501.12 - The cutting board(s) along the @LOCATION@ 2 door prep unit is 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 .
  • 6-303.11 - Repeat Three lights were out in the hood area.
    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.
Comments:
Great improvements since last inspection. Manager has bulbs for the hood in the restaurant and will install them today. Please remember to store the raw chicken on the bottom shelf and the raw beef above the chicken. The seafood will then be stored above the beef products.

January 31, 2006 (Routine)



Violations:
  • 3-302.11 - Critical Repeat Raw chicken stored over scallops in 3 door prep refrig.
    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.
  • 3-305.11 - Repeat Food in buckets found on floor in walk in freezer.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 3-501.16A2 - Corrected During Inspection Critical Repeat The milk in the 3 door prep refrig was at 53F and the raw eggs were sitting out at 75F.Feta cheese cold holding at 43F and shreaded soft chees is at 45F outside of the the prep unit.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Keep lids on unit when not in use.
  • 3-501.17 - Critical Repeat No food held more than 24 hrs is being date marked.
    Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
  • 3-603.11 - Critical Repeat The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form.
    Except as specified in 3-401.11(C) and 3-401.11(D)(3), if animal food that is raw, undercooked, or otherwise not processed to eliminate pathogens is offered in a ready to eat form, or as a raw ingredient in another ready to eat food, the permit holder shall inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked forms.
  • 4-101.11 - Repeat The food contact surface of the raw wood shelf in the walk in cooler is not finished to have a smooth, easily cleanable surface.
    Repair or replace the shelf so that it is finished to have a smooth, easily cleanable surface.
  • 4-501.11 - Repeat The door hindges to the 3 door refrig are broke and not allowing the doors to properly close. The gaskets are torn in the 3 door prep refrig.
    Repair or replace the gaskets in accordance with the manufacturer's specifications.
  • 4-501.11 - Repeat There is a leak inside of the 3 door refrig.
    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. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the wood shelf inside of the walk in refrigerator, the inside and outside of the reach in refrig next to the mop sink.
    Maintain nonfood-contact surfaces of equipment clean.
  • 5-205.11 - The handsink in the kitchen is being used to dump ice in.
    The handwashing facility identified above is to be used for washing hands only.
  • 5-205.15B - Repeat There is a pipe leak coming from the wall in the basement. The faucet at the 3 part sink is dripping.
    Plumbing systems and components shall be maintained in good repair.
  • 5-501.113 - Outside refuse container was uncovered. The one refuse container has a lid missing.
    Cover all waste containers when not in continuous use.
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at the mens restoom handsink.
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 6-303.11 - Some of the hood lights are out. The light inside of the reach in by the mop sink is out.
    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 The floor of the walk in cooler is rusty and is damaged by the entrance. Water is leaking thru the floor and onto the outside floor of the kitchen area. The ceiling tiles above the 3 part sink are damaged by water.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.12 - Repeat The floor in the kitchen and the wall behind the mop sink needs to be cleaned.
    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.
  • 7-206.11 - A bottle of Roach Spray was found on top of the 2 door reach in next to the mop sink.Restricted use pesticides do not meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides.
    Utilize restricted use pesticides that meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides.

January 31, 2006 (Routine)



Violations:
  • 3-302.11 - Critical Repeat Raw chicken stored over scallops in 3 door prep refrig.
    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.
  • 3-305.11 - Repeat Food in buckets found on floor in walk in freezer.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 3-501.16A2 - Corrected During Inspection Critical Repeat The milk in the 3 door prep refrig was at 53F and the raw eggs were sitting out at 75F.Feta cheese cold holding at 43F and shreaded soft chees is at 45F outside of the the prep unit.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Keep lids on unit when not in use.
  • 3-501.17 - Critical Repeat No food held more than 24 hrs is being date marked.
    Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
  • 3-603.11 - Critical Repeat The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form.
    Except as specified in 3-401.11(C) and 3-401.11(D)(3), if animal food that is raw, undercooked, or otherwise not processed to eliminate pathogens is offered in a ready to eat form, or as a raw ingredient in another ready to eat food, the permit holder shall inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked forms.
  • 4-101.11 - Repeat The food contact surface of the raw wood shelf in the walk in cooler is not finished to have a smooth, easily cleanable surface.
    Repair or replace the shelf so that it is finished to have a smooth, easily cleanable surface.
  • 4-501.11 - Repeat The door hindges to the 3 door refrig are broke and not allowing the doors to properly close. The gaskets are torn in the 3 door prep refrig.
    Repair or replace the gaskets in accordance with the manufacturer's specifications.
  • 4-501.11 - Repeat There is a leak inside of the 3 door refrig.
    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. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the wood shelf inside of the walk in refrigerator, the inside and outside of the reach in refrig next to the mop sink.
    Maintain nonfood-contact surfaces of equipment clean.
  • 5-205.11 - The handsink in the kitchen is being used to dump ice in.
    The handwashing facility identified above is to be used for washing hands only.
  • 5-205.15B - Repeat There is a pipe leak coming from the wall in the basement. The faucet at the 3 part sink is dripping.
    Plumbing systems and components shall be maintained in good repair.
  • 5-501.113 - Outside refuse container was uncovered. The one refuse container has a lid missing.
    Cover all waste containers when not in continuous use.
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at the mens restoom handsink.
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 6-303.11 - Some of the hood lights are out. The light inside of the reach in by the mop sink is out.
    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 The floor of the walk in cooler is rusty and is damaged by the entrance. Water is leaking thru the floor and onto the outside floor of the kitchen area. The ceiling tiles above the 3 part sink are damaged by water.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.12 - Repeat The floor in the kitchen and the wall behind the mop sink needs to be cleaned.
    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.
  • 7-206.11 - A bottle of Roach Spray was found on top of the 2 door reach in next to the mop sink.Restricted use pesticides do not meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides.
    Utilize restricted use pesticides that meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides.

July 28, 2005 (Routine)



Violations:
  • 3-302.11 - Critical Unwrapped or uncovered food in the walk-in cooler.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-304.11 - Critical The ice scoop handle was stored in the drinking ice.
    Use only cleaned and sanitized utensils or equipment during food preparation.
  • 3-304.14 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
  • 3-305.11 - Repeat Boxes of fruits stored on the walk-in cooler floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 3-501.16A2 - Critical Repeat Pupusa mix at 70 F inside the prep table cold holding tray.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
  • 3-501.17 - Critical Repeat The prepared, refrigerated RTE food held more than 24 hours is not properly date marked.
    Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
  • 3-603.11 - Critical Repeat The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form.
    Except as specified in 3-401.11(C) and 3-401.11(D)(3), if animal food that is raw, undercooked, or otherwise not processed to eliminate pathogens is offered in a ready to eat form, or as a raw ingredient in another ready to eat food, the permit holder shall inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked forms.
  • 4-101.11 - The food contact surface of the raw wooden shelf inside of the walk-in cooler is not finished to have a smooth, easily cleanable surface.
    Repair or replace the shelf so that it is finished to have a smooth, easily cleanable surface.
  • 4-501.11 - Repeat The door and door frame of the walk-in cooler is rusty and damaged. The three door prep table cooling unit is rusty in the inside and outside. Several rusty shelve inside on almost all the cooling units.
    Repair the walk-n door and frame and the prep table cooling 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 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
  • 4-602.11 - Critical Repeat The raw wooden shelf inside of the walk-in cooler is moldy.
    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.
  • 4-602.13 - Repeat The mop sink is moldy. All the prep table cooling units door gaskets are moldy.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 5-205.15B - The rinse sink was noted damaged underneath is leaking water.
    Repair the plumbing fixtures so that they are in good operating condition.
  • 5-501.115 - Repeat Oil and grease spill on and around the grease barrels.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
  • 6-202.15 - Repeat The back door was wide opened.
    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.
  • 6-501.11 - Repeat The walk-in floor is rusty and damaged. Several floor tiles are damaged around the back entrance door.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.111C - Critical Repeat Roaches were observed on the kitchen wall by the spices rack.
    When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 6-501.12 - Repeat The floor need cleaning especially under and behind all kitchen equipment.
    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.

July 28, 2005 (Routine)



Violations:
  • 3-302.11 - Critical Unwrapped or uncovered food in the walk-in cooler.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-304.11 - Critical The ice scoop handle was stored in the drinking ice.
    Use only cleaned and sanitized utensils or equipment during food preparation.
  • 3-304.14 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
  • 3-305.11 - Repeat Boxes of fruits stored on the walk-in cooler floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 3-501.16A2 - Critical Repeat Pupusa mix at 70 F inside the prep table cold holding tray.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
  • 3-501.17 - Critical Repeat The prepared, refrigerated RTE food held more than 24 hours is not properly date marked.
    Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
  • 3-603.11 - Critical Repeat The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form.
    Except as specified in 3-401.11(C) and 3-401.11(D)(3), if animal food that is raw, undercooked, or otherwise not processed to eliminate pathogens is offered in a ready to eat form, or as a raw ingredient in another ready to eat food, the permit holder shall inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked forms.
  • 4-101.11 - The food contact surface of the raw wooden shelf inside of the walk-in cooler is not finished to have a smooth, easily cleanable surface.
    Repair or replace the shelf so that it is finished to have a smooth, easily cleanable surface.
  • 4-501.11 - Repeat The door and door frame of the walk-in cooler is rusty and damaged. The three door prep table cooling unit is rusty in the inside and outside. Several rusty shelve inside on almost all the cooling units.
    Repair the walk-n door and frame and the prep table cooling 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 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
  • 4-602.11 - Critical Repeat The raw wooden shelf inside of the walk-in cooler is moldy.
    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.
  • 4-602.13 - Repeat The mop sink is moldy. All the prep table cooling units door gaskets are moldy.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 5-205.15B - The rinse sink was noted damaged underneath is leaking water.
    Repair the plumbing fixtures so that they are in good operating condition.
  • 5-501.115 - Repeat Oil and grease spill on and around the grease barrels.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
  • 6-202.15 - Repeat The back door was wide opened.
    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.
  • 6-501.11 - Repeat The walk-in floor is rusty and damaged. Several floor tiles are damaged around the back entrance door.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.111C - Critical Repeat Roaches were observed on the kitchen wall by the spices rack.
    When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 6-501.12 - Repeat The floor need cleaning especially under and behind all kitchen equipment.
    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.

April 12, 2005 (Routine)



Violations:
  • 2-401.11 - Critical Open drinking containers were 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.
  • 3-203.11 - The black clams were not stored in their original container.
    Retain molluscan shellfish in its original container until preparation for service or immediately before a sale.
  • 3-203.12 - Critical Tags missing from the black clams container.
    Ensure the tags remain attached to the shellstock container in which they were received until the container is empty.
  • 3-304.14 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
  • 3-305.11 - Repeat Food container with beef and chicken were stored on the walk-in freezer floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 3-501.15 - The methods used for cooling were not adequate, roasted chicken stored in the walk-in cooler right after been cooked without cooling first.
    Cool foods by the following methods: a) Placing food in shallow pans with a product depth of 4 inches or less. b.) Separating food into smaller thinner portions, cut meats down to 2-4 pound pieces. c) Using rapid chill cooling equipment (blast freezer). d.) Stirring the food (with an ice wand) in a container placed in an ice water bath. e.) Using containers that facilitate heat transfer. (stainless steel) f.) Adding ice as an ingredient (cook soup with less water).g.) Any other method that can effectively accomplish cooling.
  • 3-501.16A2 - Critical Repeat Cooked yucca at room temperature, 72 F. Pupusa mix at 69 F inside of the prep the cold holding tray.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
  • 3-501.17 - Critical Repeat The prepared, refrigerated RTE food held more than 24 hours is not properly date marked.
    Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
  • 3-603.11 - Critical The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form.
    Except as specified in 3-401.11(C) and 3-401.11(D)(3), if animal food that is raw, undercooked, or otherwise not processed to eliminate pathogens is offered in a ready to eat form, or as a raw ingredient in another ready to eat food, the permit holder shall inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked forms.
  • 4-402.11 - Repeat The men's bathroom hand sink is loose from the wall.
    1.)Space the unit to allow access for cleaning along the sides, behind, and above 2.)space the unit so that it is not more than 1/32" away from adjoining equipment, walls, and ceilings to minimize the need for cleaning 3.)or seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • 4-501.11 - Repeat One of the metal prep table has is rusted on the bottom and the shelve of the small cooling unit by the metal prep table.
    Repair the shelve 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 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
  • 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: slicer blade.
    Clean and sanitize these surfaces for food contact.
  • 4-602.11 - Critical Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris, the walk-in shelve need cleaning. The inside of the "Beverage" reach-in shelve and bottom area need cleaning.
    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.
  • 4-602.12 - The cavities of the two microwave oven was observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
  • 4-602.13 - Repeat The 3-part sink wall juncture is moldy. The mop sink is moldy.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 5-501.115 - Repeat There is metal and wood debris stored at the outside back of the restaurantTrash and litter were observed adjacent to the refuse container outside the facility.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
  • 6-501.11 - Repeat The floor tiles across from the walk-in and the wall corners are damaged. The walk-in floor is rusted. There is damaged to some of the walls in the basement.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.12 - The walls behind the metal prep table need cleaning. The floor under and behind all kitchen equipment need cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

April 12, 2005 (Routine)



Violations:
  • 2-401.11 - Critical Open drinking containers were 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.
  • 3-203.11 - The black clams were not stored in their original container.
    Retain molluscan shellfish in its original container until preparation for service or immediately before a sale.
  • 3-203.12 - Critical Tags missing from the black clams container.
    Ensure the tags remain attached to the shellstock container in which they were received until the container is empty.
  • 3-304.14 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
  • 3-305.11 - Repeat Food container with beef and chicken were stored on the walk-in freezer floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 3-501.15 - The methods used for cooling were not adequate, roasted chicken stored in the walk-in cooler right after been cooked without cooling first.
    Cool foods by the following methods: a) Placing food in shallow pans with a product depth of 4 inches or less. b.) Separating food into smaller thinner portions, cut meats down to 2-4 pound pieces. c) Using rapid chill cooling equipment (blast freezer). d.) Stirring the food (with an ice wand) in a container placed in an ice water bath. e.) Using containers that facilitate heat transfer. (stainless steel) f.) Adding ice as an ingredient (cook soup with less water).g.) Any other method that can effectively accomplish cooling.
  • 3-501.16A2 - Critical Repeat Cooked yucca at room temperature, 72 F. Pupusa mix at 69 F inside of the prep the cold holding tray.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
  • 3-501.17 - Critical Repeat The prepared, refrigerated RTE food held more than 24 hours is not properly date marked.
    Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
  • 3-603.11 - Critical The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form.
    Except as specified in 3-401.11(C) and 3-401.11(D)(3), if animal food that is raw, undercooked, or otherwise not processed to eliminate pathogens is offered in a ready to eat form, or as a raw ingredient in another ready to eat food, the permit holder shall inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked forms.
  • 4-402.11 - Repeat The men's bathroom hand sink is loose from the wall.
    1.)Space the unit to allow access for cleaning along the sides, behind, and above 2.)space the unit so that it is not more than 1/32" away from adjoining equipment, walls, and ceilings to minimize the need for cleaning 3.)or seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • 4-501.11 - Repeat One of the metal prep table has is rusted on the bottom and the shelve of the small cooling unit by the metal prep table.
    Repair the shelve 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 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
  • 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: slicer blade.
    Clean and sanitize these surfaces for food contact.
  • 4-602.11 - Critical Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris, the walk-in shelve need cleaning. The inside of the "Beverage" reach-in shelve and bottom area need cleaning.
    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.
  • 4-602.12 - The cavities of the two microwave oven was observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
  • 4-602.13 - Repeat The 3-part sink wall juncture is moldy. The mop sink is moldy.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 5-501.115 - Repeat There is metal and wood debris stored at the outside back of the restaurantTrash and litter were observed adjacent to the refuse container outside the facility.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
  • 6-501.11 - Repeat The floor tiles across from the walk-in and the wall corners are damaged. The walk-in floor is rusted. There is damaged to some of the walls in the basement.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.12 - The walls behind the metal prep table need cleaning. The floor under and behind all kitchen equipment need cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

November 24, 2004 (Routine)



Violations:
  • 3-304.14 - Wiping cloths improperly stored between use.No sanitizer in sanitizing bucket (Corrected).
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
  • 4-603.16 - The three compartment sink with wash, rinse and sanitize basins is not being properly utilized. A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed (WASH-RINSE-SANITIZE).
    Properly utilize the 3-compartment sink with wash, rinse and sanitize basins in that order.
  • 3-302.12 - The sugar and rice containers are not labeled.
    Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
  • 3-501.17 - Critical Repeat Some prepared, refrigerated ready-to-eat food held more than 24 hours is not properly date marked.
    Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
  • 4-402.11 - The Men's Room ahndsink is not sealed to wall.
    Recaulk.
  • 3-305.11 - Repeat Food stored on walkin freezer floor.
    Store food where it is not exposed to splash, dust, or other contamination and/or install an approved, durable and cleanable barrier between the splash source and the food to prevent contamination.
  • 6-202.15 - Air gap at bottom of back door.
    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.
  • 4-204.112 - Repeat There was no temperature measuring device located in the Galaxy chest freezer.
    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.
  • 4-601.11A - Critical Repeat Dirty knives and spoons in knife holder.
    Clean and sanitize these surfaces for food contact.
  • 6-202.14 - The toilet room upstairs is not provided with a self-closing door.
    Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
  • 4-201.11 - Repeat The Sanyo refrigerator at the server station and the Galaxy chest freezer downstairs are not designed and constructed to be durable.
    Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
  • 6-501.111C - Critical Some mouse droppings found on toilet room floor and basement floor.
    When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 6-501.11 - Repeat Damaged wall tiles and baseboards by the mop sink and the Beverage Air refrigerator.Walkin cooler floor rusty.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 4-501.11 - Repeat The ice machine and the Amana microwave are rusting inside.The Beverage Air refrigerator is rusting on the side and taped.Bottom shelves of work table rusty .
    Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
  • 4-903.11 - Boxes of single service items stored on the floor.
    Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
  • 4-202.16 - Milk crates used as shelving.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 4-601.11 - Exterior surfaces of refrigerators in need of cleaning.
    Maintain nonfood-contact surfaces of equipment clean.

November 24, 2004 (Routine)



Violations:
  • 3-304.14 - Wiping cloths improperly stored between use.No sanitizer in sanitizing bucket (Corrected).
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
  • 4-603.16 - The three compartment sink with wash, rinse and sanitize basins is not being properly utilized. A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed (WASH-RINSE-SANITIZE).
    Properly utilize the 3-compartment sink with wash, rinse and sanitize basins in that order.
  • 3-302.12 - The sugar and rice containers are not labeled.
    Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
  • 3-501.17 - Critical Repeat Some prepared, refrigerated ready-to-eat food held more than 24 hours is not properly date marked.
    Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
  • 4-402.11 - The Men's Room ahndsink is not sealed to wall.
    Recaulk.
  • 3-305.11 - Repeat Food stored on walkin freezer floor.
    Store food where it is not exposed to splash, dust, or other contamination and/or install an approved, durable and cleanable barrier between the splash source and the food to prevent contamination.
  • 6-202.15 - Air gap at bottom of back door.
    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.
  • 4-204.112 - Repeat There was no temperature measuring device located in the Galaxy chest freezer.
    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.
  • 4-601.11A - Critical Repeat Dirty knives and spoons in knife holder.
    Clean and sanitize these surfaces for food contact.
  • 6-202.14 - The toilet room upstairs is not provided with a self-closing door.
    Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
  • 4-201.11 - Repeat The Sanyo refrigerator at the server station and the Galaxy chest freezer downstairs are not designed and constructed to be durable.
    Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
  • 6-501.111C - Critical Some mouse droppings found on toilet room floor and basement floor.
    When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 6-501.11 - Repeat Damaged wall tiles and baseboards by the mop sink and the Beverage Air refrigerator.Walkin cooler floor rusty.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 4-501.11 - Repeat The ice machine and the Amana microwave are rusting inside.The Beverage Air refrigerator is rusting on the side and taped.Bottom shelves of work table rusty .
    Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
  • 4-903.11 - Boxes of single service items stored on the floor.
    Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
  • 4-202.16 - Milk crates used as shelving.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 4-601.11 - Exterior surfaces of refrigerators in need of cleaning.
    Maintain nonfood-contact surfaces of equipment clean.

July 02, 2004 (Routine)



Violations:
  • 6-501.11 - Repeat There are damaged and missing wall and baseboard tiles in the kitchen by the mop sink and "Foster" and "Bev Air" refrigerators. The walk-in refrigerator floor is rusting.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: knife in the knife holder, and inside the cook's line prep refrigerator.
    Clean and sanitize these surfaces for food contact.
  • 4-703.11 - 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. (See 4-501.114)
    Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit.
  • 4-204.112 - Repeat There was no temperature measuring device located in the chest freezers.
    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.
  • 6-202.11 - The light bulb in the server station is no properly shielded, coated, or shatter-resistant. The light shield over the kitchen 3-part sink is cracked.
    Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
  • 5-205.15B - The cold water handle at the prep sink, the hot water handle at the kitchen 3-part sink, and the mop sink faucet were noted damaged and/or in poor repair.
    Repair the plumbing fixtures so that they are in good operating condition.
  • 4-501.11 - Repeat The walk-in refrigerator, the "Bev Air" refrigerator, and the "Foster" refrigerator were not maintaining foods at their proper temperatures. The ice cream chest freezer needs defrosting. Some kitchen counter lower shelves are rusty.
    Repair these equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
  • 6-501.114 - The facility is storing unnecessary items to the operation or maintenance of the establishment (There is some wood and panels leaning up against the side fence behind the establishment. Various items stored on top of the "Foster" refrigerator).
    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.
  • 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution (The dish machine was not ejecting any sanitizer, the quaternary tablet solution at the bar 3-part sink was not strong enough).
    Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution (50-100 ppm of chlorine; 200 ppm of quaternary).
  • 3-305.11 - Repeat Food stored on the floor and/or food stored less than 6" above the floor in the walk-in freezer.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 6-201.11 - The (floors, floor coverings, walls, wall coverings, or ceilings) are not designed, constructed, or installed so that they are smooth and easily cleanable (The basement floor, and walls).
    The floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed and installed so that they are smooth and easily cleanable.
  • 4-903.12 - Some clean equipment/utensils were found stored under unprotected sewer lines downstairs.
    Discontinue storage of clean equipment and utensils under un-shielded sewer lines or other areas subject to contamination.
  • 4-602.13 - The nonfood contact surface of the outside handles and doors of the microwaves and the cook's line refrigerator had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 6-303.11 - Repeat Inadequate light was noted in the kitchen. Four hood lights were not working and a couple of ceiling lights were not working.
    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.
  • 5-501.115 - Some grease was observed on the pavement by the grease barrels outside the facility.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary. Spread hydrated lime and water to clean and disinfect this area.
  • 4-201.11 - The "Sanyo" refrigerator at the server station and th "Galaxy" chest freezer downstairs are not designed and constructed to be durable.
    Remove these items from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
  • 3-501.16A2 - Critical Shell eggs not treated to destroy all viable Salmonellae were not stored in a refrigerated unit with an ambient air temperature of 45oF or less.
    Shell eggs that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated equipment with an ambient air temperature of 45oF or less.
  • 3-501.16A2 - Critical Foods in the walk-in refrigerator cold holding at 48oF. Foods in the "Beverage Air" refrigerator cold holding at 49oF. Foods in the "Foster" refrigerator cold holding at 47oF.
    Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • 6-501.111 - Harborage conditions exist. A couple of dead roaches were observed on top of the dish machine. A few flies was observed in the kitchen.
    Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 4-202.11 - Critical The food contact surface of the bar blender lid cap is not free of breaks, open seams, cracks, chips, inclusions, pits and/or similar imperfections.
    Replace the cap to provide a food contact surface that is a.)smooth b.)free of breaks, open seams, crack, and chips c.)free of sharp internal angles, corners, and crevices d.)finished to have smooth welds and joints e.)and is accessible for cleaning without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of hand-held tools.

July 02, 2004 (Routine)



Violations:
  • 6-501.11 - Repeat There are damaged and missing wall and baseboard tiles in the kitchen by the mop sink and "Foster" and "Bev Air" refrigerators. The walk-in refrigerator floor is rusting.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: knife in the knife holder, and inside the cook's line prep refrigerator.
    Clean and sanitize these surfaces for food contact.
  • 4-703.11 - 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. (See 4-501.114)
    Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit.
  • 4-204.112 - Repeat There was no temperature measuring device located in the chest freezers.
    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.
  • 6-202.11 - The light bulb in the server station is no properly shielded, coated, or shatter-resistant. The light shield over the kitchen 3-part sink is cracked.
    Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
  • 5-205.15B - The cold water handle at the prep sink, the hot water handle at the kitchen 3-part sink, and the mop sink faucet were noted damaged and/or in poor repair.
    Repair the plumbing fixtures so that they are in good operating condition.
  • 4-501.11 - Repeat The walk-in refrigerator, the "Bev Air" refrigerator, and the "Foster" refrigerator were not maintaining foods at their proper temperatures. The ice cream chest freezer needs defrosting. Some kitchen counter lower shelves are rusty.
    Repair these equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
  • 6-501.114 - The facility is storing unnecessary items to the operation or maintenance of the establishment (There is some wood and panels leaning up against the side fence behind the establishment. Various items stored on top of the "Foster" refrigerator).
    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.
  • 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution (The dish machine was not ejecting any sanitizer, the quaternary tablet solution at the bar 3-part sink was not strong enough).
    Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution (50-100 ppm of chlorine; 200 ppm of quaternary).
  • 3-305.11 - Repeat Food stored on the floor and/or food stored less than 6" above the floor in the walk-in freezer.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 6-201.11 - The (floors, floor coverings, walls, wall coverings, or ceilings) are not designed, constructed, or installed so that they are smooth and easily cleanable (The basement floor, and walls).
    The floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed and installed so that they are smooth and easily cleanable.
  • 4-903.12 - Some clean equipment/utensils were found stored under unprotected sewer lines downstairs.
    Discontinue storage of clean equipment and utensils under un-shielded sewer lines or other areas subject to contamination.
  • 4-602.13 - The nonfood contact surface of the outside handles and doors of the microwaves and the cook's line refrigerator had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 6-303.11 - Repeat Inadequate light was noted in the kitchen. Four hood lights were not working and a couple of ceiling lights were not working.
    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.
  • 5-501.115 - Some grease was observed on the pavement by the grease barrels outside the facility.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary. Spread hydrated lime and water to clean and disinfect this area.
  • 4-201.11 - The "Sanyo" refrigerator at the server station and th "Galaxy" chest freezer downstairs are not designed and constructed to be durable.
    Remove these items from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
  • 3-501.16A2 - Critical Shell eggs not treated to destroy all viable Salmonellae were not stored in a refrigerated unit with an ambient air temperature of 45oF or less.
    Shell eggs that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated equipment with an ambient air temperature of 45oF or less.
  • 3-501.16A2 - Critical Foods in the walk-in refrigerator cold holding at 48oF. Foods in the "Beverage Air" refrigerator cold holding at 49oF. Foods in the "Foster" refrigerator cold holding at 47oF.
    Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • 6-501.111 - Harborage conditions exist. A couple of dead roaches were observed on top of the dish machine. A few flies was observed in the kitchen.
    Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 4-202.11 - Critical The food contact surface of the bar blender lid cap is not free of breaks, open seams, cracks, chips, inclusions, pits and/or similar imperfections.
    Replace the cap to provide a food contact surface that is a.)smooth b.)free of breaks, open seams, crack, and chips c.)free of sharp internal angles, corners, and crevices d.)finished to have smooth welds and joints e.)and is accessible for cleaning without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of hand-held tools.

March 10, 2004 (Routine)



Violations:
  • 4-602.13 - The nonfood contact surfaces of the prep sink , 3-part sink and mop sink wall junctures are moldy.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 6-303.11 - Repeat Inadequate light was noted under the kitchen hood one light is out.
    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.
  • 3-501.16A2 - Critical Pupusa meat at 58 F inside of the cold holding tray.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
  • 3-203.11 - The clams are not stored in their original container.
    Retain molluscan shellfish in its original container until preparation for service or immediately before a sale.
  • 4-204.112 - Repeat There was no temperature measuring device located in the prep table cooling unit.
    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.
  • 4-501.11 - Repeat The prep table cooling unit shelve are rusted.
    Repair the shelve 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 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
  • 6-501.11 - Repeat Walk-in floor rusted.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3-302.11 - Critical Repeat Raw animal food, (raw eggs) stored over ready-to-eat (RTE) food in the refrigeration unit.
    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.
  • 3-501.17 - Critical Repeat The prepared, refrigerated RTE held more than 24 hours is not properly date marked.
    Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
  • 6-501.12 - Repeat Walk-in freezer floor need cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 4-602.11 - Critical Equipment, (sliding glass doors reach-in) used for storage of packaged or open food items was observed with visible accumulations of soil and debris. Some of the walk-in shelve are moldy.
    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 - Surfaces of the soda gun nozzle and the inside of the holder were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
    Clean the surfaces of the soda gun nozzle and holder at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.

March 10, 2004 (Routine)



Violations:
  • 4-602.13 - The nonfood contact surfaces of the prep sink , 3-part sink and mop sink wall junctures are moldy.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 6-303.11 - Repeat Inadequate light was noted under the kitchen hood one light is out.
    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.
  • 3-501.16A2 - Critical Pupusa meat at 58 F inside of the cold holding tray.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
  • 3-203.11 - The clams are not stored in their original container.
    Retain molluscan shellfish in its original container until preparation for service or immediately before a sale.
  • 4-204.112 - Repeat There was no temperature measuring device located in the prep table cooling unit.
    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.
  • 4-501.11 - Repeat The prep table cooling unit shelve are rusted.
    Repair the shelve 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 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
  • 6-501.11 - Repeat Walk-in floor rusted.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3-302.11 - Critical Repeat Raw animal food, (raw eggs) stored over ready-to-eat (RTE) food in the refrigeration unit.
    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.
  • 3-501.17 - Critical Repeat The prepared, refrigerated RTE held more than 24 hours is not properly date marked.
    Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
  • 6-501.12 - Repeat Walk-in freezer floor need cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 4-602.11 - Critical Equipment, (sliding glass doors reach-in) used for storage of packaged or open food items was observed with visible accumulations of soil and debris. Some of the walk-in shelve are moldy.
    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 - Surfaces of the soda gun nozzle and the inside of the holder were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
    Clean the surfaces of the soda gun nozzle and holder at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.

October 30, 2003 (Routine)



Violations:
  • 3-501.17 - Critical Repeat The prepared, refrigerated ready-to-eat food held more than 24 hours is not properly date marked.
    Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
  • 4-601.11A - Critical Can opener not kept clean.
    Clean and sanitize these surfaces for food contact.
  • 7-102.11 - Critical One spray bottle of cleaner not labeled.
    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.
  • 6-202.15 - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents.
    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.
  • 4-204.112 - Repeat The temperature measuring device located in the kitchen cook line refrigerator is not easily readable (Corrected).
    Provide an easily readable thermometer so employees can accurately read the thermometer.
  • 4-601.11 - Exterior surfaces of the kitchen refrigerators not kept clean.Bottom shelves under grill in need of cleaning.Some kitchen shelves not kept clean.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-301.12 - Employee is washing hands in the 3-compartment sink.
    Only wash hands in the handsink.
  • 6-303.11 - One hood light out.Not enough lighting in the nkitchen prep area.
    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 Some kitchen wall tiles damaged.Mop sink wall in disrepair.Walkin floor in poor repair.2 large holes in basement walls.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3-305.11 - Some boxes of food stored on the walkin floor.Boxes of soda syrup on floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.

October 30, 2003 (Routine)



Violations:
  • 3-501.17 - Critical Repeat The prepared, refrigerated ready-to-eat food held more than 24 hours is not properly date marked.
    Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
  • 4-601.11A - Critical Can opener not kept clean.
    Clean and sanitize these surfaces for food contact.
  • 7-102.11 - Critical One spray bottle of cleaner not labeled.
    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.
  • 6-202.15 - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents.
    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.
  • 4-204.112 - Repeat The temperature measuring device located in the kitchen cook line refrigerator is not easily readable (Corrected).
    Provide an easily readable thermometer so employees can accurately read the thermometer.
  • 4-601.11 - Exterior surfaces of the kitchen refrigerators not kept clean.Bottom shelves under grill in need of cleaning.Some kitchen shelves not kept clean.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-301.12 - Employee is washing hands in the 3-compartment sink.
    Only wash hands in the handsink.
  • 6-303.11 - One hood light out.Not enough lighting in the nkitchen prep area.
    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 Some kitchen wall tiles damaged.Mop sink wall in disrepair.Walkin floor in poor repair.2 large holes in basement walls.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3-305.11 - Some boxes of food stored on the walkin floor.Boxes of soda syrup on floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.

July 15, 2003 (Routine)



Violations:
  • 3-302.11 - Critical Repeat Some uncovered food in the reachin and walkin refrigerators.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 6-501.12 - Kitchen floor under equipments not kept clean.
    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.
  • 3-501.17 - Critical Repeat The prepared, refrigerated ready-to-eat food held more than 24 hours is not properly date marked.
    Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
  • 3-304.12 - Repeat In-use utensils improperly stored between use: unclean knives stored in the knife holder.Small knife in stored in 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.
  • 3-304.14 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
  • 3-305.11 - Repeat Food stored in a commonly wet or soiled location: the basement was damp, wet and smelling mold.
    Protect food from contamination by storing the food in a clean and dry location.
  • 4-501.12 - 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 .
  • 4-903.11 - Styrofoam carry-out containers and lids were observed stored unprotected by the walkin cooler.
    Store items in the original protective package to protect from contamination until used.
  • 4-202.16 - Repeat Milk crates used as shelving.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 3-305.12 - Some food stored under sewer lines in basement.
    Relocate food storage to an approved area or shield the sewer lines to intercept potential drips.
  • 3-302.12 - Some food containers not labeled.
    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.
  • 4-601.11 - Some reachin refrigerator door gaskets not ekpt clean.
    Maintain nonfood-contact surfaces of equipment clean.
  • 6-501.11 - Repeat Some baseboard and wall tiles missing and disrepair. Unapproved and unclean ceiling tiles above hood and grill.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3-301.11 - Critical An improper scoop was found in the bulk food containers to dispense rice.
    Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.
  • 4-501.11 - Repeat Walkin cooler with rusty shelving.Damaged refrigerator on the cooking line.Rust on right corner and interior of ice machine.
    Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
  • 4-501.114 - Critical The dish machine not ejecting sanitizer (CORRECTED).
    Chlorine sanitizing solutions shall be at 1.)25ppm at 120 F 2.)50 ppm at 100 F 3.)50 ppm at 75 F, or 4.)100 ppm at 55 F.

July 15, 2003 (Routine)



Violations:
  • 3-302.11 - Critical Repeat Some uncovered food in the reachin and walkin refrigerators.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 6-501.12 - Kitchen floor under equipments not kept clean.
    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.
  • 3-501.17 - Critical Repeat The prepared, refrigerated ready-to-eat food held more than 24 hours is not properly date marked.
    Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
  • 3-304.12 - Repeat In-use utensils improperly stored between use: unclean knives stored in the knife holder.Small knife in stored in 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.
  • 3-304.14 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
  • 3-305.11 - Repeat Food stored in a commonly wet or soiled location: the basement was damp, wet and smelling mold.
    Protect food from contamination by storing the food in a clean and dry location.
  • 4-501.12 - 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 .
  • 4-903.11 - Styrofoam carry-out containers and lids were observed stored unprotected by the walkin cooler.
    Store items in the original protective package to protect from contamination until used.
  • 4-202.16 - Repeat Milk crates used as shelving.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 3-305.12 - Some food stored under sewer lines in basement.
    Relocate food storage to an approved area or shield the sewer lines to intercept potential drips.
  • 3-302.12 - Some food containers not labeled.
    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.
  • 4-601.11 - Some reachin refrigerator door gaskets not ekpt clean.
    Maintain nonfood-contact surfaces of equipment clean.
  • 6-501.11 - Repeat Some baseboard and wall tiles missing and disrepair. Unapproved and unclean ceiling tiles above hood and grill.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3-301.11 - Critical An improper scoop was found in the bulk food containers to dispense rice.
    Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.
  • 4-501.11 - Repeat Walkin cooler with rusty shelving.Damaged refrigerator on the cooking line.Rust on right corner and interior of ice machine.
    Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
  • 4-501.114 - Critical The dish machine not ejecting sanitizer (CORRECTED).
    Chlorine sanitizing solutions shall be at 1.)25ppm at 120 F 2.)50 ppm at 100 F 3.)50 ppm at 75 F, or 4.)100 ppm at 55 F.

March 25, 2003 (Routine)



Violations:
  • 3-304.12 - In-use utensils improperly stored between use. Unclean knives were stored in the knife holder.
    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.
  • 3-302.11 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Eggs were found over the RTE food in the walk-in refrigerator.
    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.
  • 3-302.11 - Critical Repeat Unwrapped or uncovered food in the refrigerators.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-302.11 - Critical Raw fruits and vegetables stored with ready-to-eat food (RTE) in the walk-in refrigerator.
    Prevent cross contamination by separating unwashed fruits and from RTE food.
  • 3-302.11 - Critical Soiled or improperly cleaned equipment or utensils used during food preparation. The cuttingboard on the prep refrigeration units were unclean.
    Protect food from cross contamination by using properly cleaned and sanitized equipment and utensils.
  • 3-304.13 - Critical Linens and/or napkins were in contact with food.
    Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
  • 3-304.14 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
  • 3-305.11 - Food stored in a commonly wet or soiled location. The basement was damp and wet with pooling water in areas of the floor.
    Protect food from contamination by storing the food in a clean and dry location.
  • 3-305.11 - Repeat Food stored on the floor and/or food stored less than 6" above the floor in the walk-in refigerator and freezer.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 3-501.17 - Critical Repeat The prepared, refrigerated RTE food held more than 24 hours is not properly date marked.
    Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
  • 4-102.11B2 - The styrofoam carryout containers near the walk-in were not clean.
    Discontinue use of the ITEM as food contact material. Provide single-service and single-use articles that are safe and clean, and will not allow the transfer of colors, odors, or tastes to the food.
  • 4-201.11 - The homestandard GE and Amana microwaves were not designed and constructed to be durable.
    Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
  • 4-101.111 - The nonfood contact surface of the wooden pallet under the Beverage Air refrigerator is not nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 4-204.112 - Repeat There was no temperature measuring device located in the Royster refrigerator and units on the cooking line.
    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.
  • 4-202.16 - The nonfood contact surface of the crates are 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.
  • 4-402.11 - Repeat The kitchen handsink 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.
    1.)Space the unit to allow access for cleaning along the sides, behind, and above 2.)space the unit so that it is not more than 1/32" away from adjoining equipment, walls, and ceilings to minimize the need for cleaning 3.)or seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • 4-501.11 - The following were observed in a state of disrepair and damaged: damaged doors in the bar coolers, damaged refrigerators on the cooking line, damaged interior of the icemachine, rusty canopener holder, rusty shelving in the walk-in refrigerator
    Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
  • 4-602.11 - Critical Food contact surfaces of the interiors of the refrigerators and freezers used to store potentially hazardous food items were observed soiled with accumulations of food residues.
    Clean food-contact surfaces of @EQUIPMENT@ no less than every 4 hours to prevent the growth microorganisms on those surfaces.
  • 4-602.13 - Repeat The nonfood contact surface of the exteriors of equipment had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 5-501.113 - Outside refuse container was uncovered.
    Cover all waste containers when not in continuous use.
  • 5-501.115 - Critical Trash and litter were observed adjacent to the refuse container outside the facility.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
  • 6-201.11 - The (floors, floor coverings, walls, wall coverings, or ceilings) are not designed, constructed, or installed so that they are smooth and easily cleanable. The floors, walls and ceiling where food is stored are not finished.
    The floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed and installed so that they are smooth and easily cleanable.
  • 6-202.15 - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents. The back door needs a door sweep.
    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.
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing 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.
  • 6-303.11 - Inadequate light was noted in the basement where food is stored.
    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, and toilet rooms.
  • 6-501.11 - Repeat The establishment is showing signs of age. The basic physical stucture is not maintained in good repair. Floors, walls and ceilings all over the establishment are damaged or unfinished. i.e.damaged and missing tile and coving, damaged walls, unapproved and unclean ceiling tile in the hood area, cracked and splitting door jams
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.12 - Repeat The floors needed cleaning especially in corners and under equipment.
    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.
  • 7-201.11 - Critical Containers of cleaning agents stored in the kitchen are not properly separated to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of @HAZARDOUS PRODUCT@ must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
  • 7-209.11 - Eyeglass cleaner was stored in such a way that they could contaminate food in the bar.
    All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.

March 25, 2003 (Routine)



Violations:
  • 3-304.12 - In-use utensils improperly stored between use. Unclean knives were stored in the knife holder.
    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.
  • 3-302.11 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Eggs were found over the RTE food in the walk-in refrigerator.
    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.
  • 3-302.11 - Critical Repeat Unwrapped or uncovered food in the refrigerators.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-302.11 - Critical Raw fruits and vegetables stored with ready-to-eat food (RTE) in the walk-in refrigerator.
    Prevent cross contamination by separating unwashed fruits and from RTE food.
  • 3-302.11 - Critical Soiled or improperly cleaned equipment or utensils used during food preparation. The cuttingboard on the prep refrigeration units were unclean.
    Protect food from cross contamination by using properly cleaned and sanitized equipment and utensils.
  • 3-304.13 - Critical Linens and/or napkins were in contact with food.
    Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
  • 3-304.14 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
  • 3-305.11 - Food stored in a commonly wet or soiled location. The basement was damp and wet with pooling water in areas of the floor.
    Protect food from contamination by storing the food in a clean and dry location.
  • 3-305.11 - Repeat Food stored on the floor and/or food stored less than 6" above the floor in the walk-in refigerator and freezer.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 3-501.17 - Critical Repeat The prepared, refrigerated RTE food held more than 24 hours is not properly date marked.
    Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
  • 4-102.11B2 - The styrofoam carryout containers near the walk-in were not clean.
    Discontinue use of the ITEM as food contact material. Provide single-service and single-use articles that are safe and clean, and will not allow the transfer of colors, odors, or tastes to the food.
  • 4-201.11 - The homestandard GE and Amana microwaves were not designed and constructed to be durable.
    Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
  • 4-101.111 - The nonfood contact surface of the wooden pallet under the Beverage Air refrigerator is not nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 4-204.112 - Repeat There was no temperature measuring device located in the Royster refrigerator and units on the cooking line.
    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.
  • 4-202.16 - The nonfood contact surface of the crates are 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.
  • 4-402.11 - Repeat The kitchen handsink 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.
    1.)Space the unit to allow access for cleaning along the sides, behind, and above 2.)space the unit so that it is not more than 1/32" away from adjoining equipment, walls, and ceilings to minimize the need for cleaning 3.)or seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • 4-501.11 - The following were observed in a state of disrepair and damaged: damaged doors in the bar coolers, damaged refrigerators on the cooking line, damaged interior of the icemachine, rusty canopener holder, rusty shelving in the walk-in refrigerator
    Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
  • 4-602.11 - Critical Food contact surfaces of the interiors of the refrigerators and freezers used to store potentially hazardous food items were observed soiled with accumulations of food residues.
    Clean food-contact surfaces of @EQUIPMENT@ no less than every 4 hours to prevent the growth microorganisms on those surfaces.
  • 4-602.13 - Repeat The nonfood contact surface of the exteriors of equipment had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 5-501.113 - Outside refuse container was uncovered.
    Cover all waste containers when not in continuous use.
  • 5-501.115 - Critical Trash and litter were observed adjacent to the refuse container outside the facility.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
  • 6-201.11 - The (floors, floor coverings, walls, wall coverings, or ceilings) are not designed, constructed, or installed so that they are smooth and easily cleanable. The floors, walls and ceiling where food is stored are not finished.
    The floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed and installed so that they are smooth and easily cleanable.
  • 6-202.15 - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents. The back door needs a door sweep.
    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.
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing 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.
  • 6-303.11 - Inadequate light was noted in the basement where food is stored.
    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, and toilet rooms.
  • 6-501.11 - Repeat The establishment is showing signs of age. The basic physical stucture is not maintained in good repair. Floors, walls and ceilings all over the establishment are damaged or unfinished. i.e.damaged and missing tile and coving, damaged walls, unapproved and unclean ceiling tile in the hood area, cracked and splitting door jams
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.12 - Repeat The floors needed cleaning especially in corners and under equipment.
    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.
  • 7-201.11 - Critical Containers of cleaning agents stored in the kitchen are not properly separated to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of @HAZARDOUS PRODUCT@ must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
  • 7-209.11 - Eyeglass cleaner was stored in such a way that they could contaminate food in the bar.
    All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.

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