Backyard Grill & Bar, 13999 Metrotech Dr, Chantilly, VA - Restaurant inspection findings and violations

July 23, 2009 (Follow-up)

Violation: 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat Tomatoes, cheese and peppers and onions in right unit avove required 41 F most likely due to warm placement as most other foods were properly cold.
Make sure all foods placed in the refrigeration units are 41 F or less when placed as the units do not effectively cool food but ,rather, maintain the cold temperatures. Also do not overfill containers to maintain food colder.
Comments:
This is a follow up inspection. The two prep units have been corrected and the drawer unit is not being used.

July 21, 2009 (Follow-up)

Violations:

• 3-501.16(A)(2)(a) - Critical Repeat Chicken, beef , tomatoes, onions, cheese cold holding at improper temperature in food preparation and drawer units on cook line
  If these foods have been at temperatures above 41 F for more than two hours they should not be kept. Otherwise they should be transferred to colder units until the refrigeration units can be repaired. Have the prep refrigerators and drawer units checked and repaired or adjusted as needed to maintain food at 41 F or less.
• 4-601.11(A) - Corrected During Inspection Critical Repeat Observed soiled shelves, bulk food containers and scoops.
  Keep all containers and utensils clean.

Comments:
This is a follow up inspection. The three refrigeration units with excessive temperatures were serviced and cleaned yesterday and there appears to be some improvement in operation of the preparation units but they are still not holding food at the required 41 F or less. The tops of these units measure 41 F and 39 F but there is not an efficient transfer of cold air to the foods above. Better circulation of the existing cold air would improve things as well as use of metal pans. The deeper the pan the better and they should not be over filled in order to have better cooling. It is necessary to make sure the foods are at or preferably a few degrees below the required 41 F so the unit does not have to try too cool the foods. Do not place recently grilled chicken or other items in the unit to cool as this will make it more difficult to hold the required temperatures. Placing less food in the unit and more frequent replacement will result in colder food and put less of a strain on the units cooling capacity. The warm air from the grill and stoves and ovens may be adding to the cooling burden and finding ways to manage this may also help. The presence of the food at above approved temperatures resulted in additional critical violation citations. Upon reinspection make sure that if the unit still does not maintain the food at satisfactory temperatures that food is not stored in the unit. Further citations for food out of approved temperature range will result in additional enforcement measures including Notice of violation letters and informal conference at the Health Department. take whatever measures are necessary to enable the units to consistently maintain the cold foods at 41 F or less. A follow-up inspection will be necessary to determine satisfactory compliance.

July 20, 2009 (Critical Procedures)

Violations:

• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows:Raw eggs stored over condiments in walk in refrigerator
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-501.16(A)(2)(a) - Critical Chicken, beef , tomatoes, onions, cheese cold holding at improper temperature in food preparation and drawer units on cook line
  If these foods have been at temperatures above 41 F for more than two hours they should not be kept. Otherwise they should be transferred to colder units until the refrigeration units can be repaired. Have the prep refrigerators and drawer units checked and repaired or adjusted as needed to maintain food at 41 F or less.
• 3-501.17(A)(1) - Corrected During Inspection Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: Coleslaw and soup.
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
• 4-601.11(A) - Corrected During Inspection Critical Repeat Observed soiled shelves, bulk food containers and scoops.
  Keep all containers and utensils clean.
• 7-102.11 - Corrected During Inspection Critical Repeat Working containers of poisonous and toxic materials are not properly labeled with a common name. Observed unlabeled spray cleaner containers.
  Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.

Comments:
This is a Critical Procedure Inspection where the emphasis is on those risk factors that most directly affect the safe and sanitary preparation and service of food. Other less critical items, if observed, are not mentioned in this report but are brought to the food manager's attention for correction.
ALL critical and easily correctable non-critical violations shall be corrected immediately or by the date indicated. If any questions arise, please contact me at the telephone number provided.

February 03, 2009 (Routine)

Violations:

• 2-401.11(A) - Corrected During Inspection Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
• 3-203.12(B) - Critical The tags for the molluscan shellfish are not being retained for 90 days.
  The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the dates of harvest using one of the following methods: 1) 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, 2) preserving source identification by using a record keeping system, and 3) ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer.
• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Observed cooked pasta being wrapped above and adjacent to raw chicken thawing in three vat sink. Raw Shell eggs stored on shelf over ready to eat foods in the refrigeration unit.
  Do not process food and thaw raw food in closely adjacent locations.
• 3-302.11(A)(4) - Corrected During Inspection Critical Observed uncovered food in walk in refrigerator. Oysters.
  Make sure all food is covered except when in active preparation.
• 3-302.12 - Repeat Observed unlabeled containers of hard to identifiy liquids or powders.
  Label containers for easy identity.
• 3-304.12(A)-(F) - Repeat Dispensing and/or in-use utensils improperly stored between use as follows: Two scoops for dispensing butter and scoop for ice cream stored in room temperature standing water.
  During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently.
• 3-304.14(B)(1) - Corrected During Inspection Repeat Improper use of wet wiping cloths for the following activity: Several wet wipe cloths observed on works surfaces.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-305.11(A)(3) - Corrected During Inspection Repeat Observed employee working with food in food containers directly on the floor. Observed food items stored on floor of walk in freezer.
  Do not place food containers on floor where they and their contents can be contaminated.
• 3-501.13(A)-(D) - Corrected During Inspection Observed the following food thawing using an improper method: Chicken in standing water and shrimp in packages sitting in bucket in sink without running water.
  Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41F or less, 2) completely submerged under running water at a water temperature of 70F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
• 4-101.19 - Corrected During Inspection Wicker baskets used for storage of food related items are not easily cleanable.
  Discontinue use of wicker items for storage.
• 4-501.11(B) - The lid for the ice cream chest is damaged and taped with plastic tape Storage shelving in refrigeration units is rusted and difficult to clean effectively..
  Replace the liod for the ice cream freezer. Replace rustes shelving
• 4-501.12 - The cutting board(s) along the Cook line are heavily scratched, and stained. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
• 4-502.11(A) - Corrected During Inspection Damaged metal bowl is hazardous to staff due to sharp edges.
  Discard damaged containers.
• 4-502.13(A) - Observed reuse of containers or mislabeling of stored food due to addition of ingredients but storage remaining in original containers
  Do not reuse containers or store modified products in original containers.
• 4-601.11(A) - Critical Observed soiled shelving in walk in refrigerator and where spices are stored.
  Clean all food related shelving
• 4-602.11(E)(4) - Ice chute in ice machine is heavily stained with mold. Drink dipsenser holders do not have drain tube to divert drainage from beverage gun.
  Clean the ice machine ice chute. Install drains to protect items located below.
• 4-602.13 - Observed soiled surfaces of door handles, doors, utensil handles etc.
  Clean non food contact surfaces frequently to prevent buildup of soil.
• 4-903.11(B) - Observed small food containers stored with food contact surfaces exposed.
  Invert or wrap containers to prevent soiling.
• 43.1-1-5(f) - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: Household use blender and food processor.
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 5-205.11(B) - Corrected During Inspection Observed storage of utensil in hand sink.
  Keep the hand sinks clear for frequent hand washing.
• 6-202.11(A) - Flourescent light fixture over cook line has no cover.
  Provide light cover for this fixture.
• 6-303.11(C) - Repeat Observed flourescent light bulbs burned out.
  Replace burnt out bulbs.
• 6-305.11(B) - Observed coats and other personal items stored on shelves which also have containers of food .
  Store all personal items away from the food or food related storage.
• 7-102.11 - Critical Working containers of poisonous and toxic materials are not properly labeled with a common name. Spray cleaner bottle not labeled for identity.
  Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.

Comments:
This is a ROUTINE inspection at the above named establishment.
All critical and easily correctable non-critical violations shall be corrected immediately. If any questions arise, please contact me at the number provided.
Please remember that proper hand washing is the most important thing that food service employees can do to prevent food contamination. Review when and how to wash hands with all employees and monitor hand washing practices.
Water Heater: Rheem Ruud, G76 200, 199,900btu,
Dish Machine: CMA, AH2
Pest Control: Monthly service
Grease trap: Cleaned every two months
Hoods and Filters: Cleaned every three months

September 24, 2008 (Critical Procedures)

Violations:

• 2-301.12(A)-(B) - Corrected During Inspection Critical Repeat Observed food employee using improper handwashing procedures. No warm water and less than 20 seconds.
  ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
• 2-301.14(A)-(I) - Corrected During Inspection Critical A food employee failed to wash his hands before putting on gloves and engaging in food preparation. Cutting cabbage.
  ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper hand washing frequencies will help prevent foodborne illness.
• 3-301.11(B) - Corrected During Inspection Critical Food employee was observed handling the following ready-to-eat food using his bare hands: cabbage for salads.
  Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food, shell eggs, stored over ready-to-eat food, deli meats, in the walk-in refrigeration unit. Also, chicken over french fries in the reach-in freezer.
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.

Comments:
This is a critical procedures inspection. Pest: mo. Grease trap: 2 mos. Hood: 3 mos. Dish machine: CMA, AH2, wash 124F, rinse 127F, 50ppm. Water heater: Rheem Ruud, G76 200, 199,900btu, 181.1gph.

June 03, 2008 (Routine)

Violations:

• 2-301.12(A)-(B) - Corrected During Inspection Critical Repeat Observed food employee using improper handwashing procedures. No warm water and less than 20 seconds.
  ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
• 2-401.11(A) - Corrected During Inspection Critical Open drinking container, glass of water, stored in a manner that may contaminate food and food contact surfaces. On a shelf above a food prep table.
  Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food, chicken, stored over ready-to-eat food, vegetables, in a reach-in refrigeration unit. Also, beef over cheese in a reach-in refrigerator and chicken over french fries in the reach-in freezer.
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• 3-302.12 - Corrected During Inspection Unlabeled food container with the following food item that is not easily identified by appearance: flour.
  ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
• 3-303.11 - Corrected During Inspection Ice used as a medium for cooling the exterior surfaces of food is also for beverage ice or used as food. A bottle is in the ice for drinks at the bar.
  After use as a medium for cooling the exterior surfaces of food, packaged foods, beverages, or cooling coils/tubes, the ice may not be used as food.
• 3-304.12(A)-(F) - Corrected During Inspection Repeat Dispensing and/or in-use utensils improperly stored between use as follows: bowl in the flour and scoops for the butter in pans of water.
  During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently.
• 3-304.14(B)(1) - Repeat Improper use of wet wiping cloths. On counters.
  Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-305.11(A)(3) - Repeat Food stored on the floor of the walk-in freezer.
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 43.1-1-5(f) - Repeat The following item is intended for household use only and is not approved for use in a commercial food establishment: Cuisinart food processor.
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 43.1-3-4(a)-(h) - The Person in Charge (PIC) has a Certified Food Manager's card that has expired.
  Renew your CFM card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action. Call me with the card number and expiration date.
• 5-501.113(B) - Repeat Outside refuse container was uncovered.Door is open.
  Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
• 6-201.13(A) - Repeat Floor and wall junctures are not coved.
  If cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no more than 1 millimeter.
• 6-202.15(A)(1)-(3) - Corrected During Inspection Repeat The back door is kept open for ventilation and opening is not protected by a screen or other effective means.
  Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
• 6-301.12(A) - Corrected During Inspection Observed that paper towels were not provided at each handwashing sink. By the beer walk-in.
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• 6-303.11(C) - Repeat Observed that inadequate lighting was provided in the food preparation areas. Bulbs out in the hood and over the meat slicer.
  Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
• 6-501.11 - Repeat Observed that the floors, walls and ceiling in the kitchen are not maintained in good repair.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12(A) - Repeat Observed that the floors under the equipment are in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

Comments:
This is a routine inspection. Pest: mo; last,May. Grease trap: 2 mos.. Hood: 3 mos. Dish machine: CMA, AH2, wash 128F, rinse 130F, 50ppm. Water heater: Rheem Ruud, G76 200, 199,900btu, 181.1gph.

February 06, 2008 (Critical Procedures)

Violations:

• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food, shell eggs, stored over ready-to-eat food, salsa, in the walk-in refrigeration unit.
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• 3-302.11(A)(2) - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: chicken over shrimp in a reach-in refrigerator.
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: steak and ham in a refrigerated drawer are 56F and 55F.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.Relocated to a reach-in refrigerator.
• 3-501.17A - Corrected During Inspection Critical Observed that the prepared, ready-to-eat chili and rice held in the walk-in refrigerator are not properly dated for disposition.
  Prepared, ready-to-eat, potentially hazardous food held for longer than 24 hours in a refrigerator at 41F or less shall be marked to indicate the date or day by which the food shall be discarded or sold. Food shall not be held for longer than 7 days including the day of preparation.
• 3-501.17B - Corrected During Inspection Critical Repeat Observed that the commercially processed, ready-to-eat sliced turkey held in the reach-in refrigerator is not properly dated for disposition.
  Commercially processed, ready-to-eat, potentially hazardous food held for longer than 24 hours in a refrigerator at 41F or less after the original container is opened shall be marked to indicate the date or day by which the food shall be discarded or sold. Food shall not be held for longer than 7 days including the day that the original container is opened.
• 4-601.11(A) - Corrected During Inspection Critical The following equipment was observed soiled to sight and touch: meat slicer.
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 7-102.11 - Corrected During Inspection Critical Working container of poisonous and toxic material, windex, is not properly labeled with a common name.
  Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
• 7-201.11(B) - Corrected During Inspection Critical Observed that poisonous and toxic material, bottle of Tilex, is not properly stored to prevent the contamination of food. On a shelf above bottles of lemon juice.
  All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.

Comments:
This is a critical procedures inspection. Pest: mo; last, Jan. Grease trap: 2 mos. Hood: 3 mos. Dish machine:CMA, AH2, wash 125F, rinse 127F, 50ppm. Water heater: Rheem Ruud, G76 200, 199,900btu, 181.8gph.

October 09, 2007 (Routine)

Violations:

• 2-301.12(A)-(B) - Corrected During Inspection Critical Observed food employees using improper handwashing procedures.
  ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
• 2-301.14(A)-(I) - Corrected During Inspection Critical A food employee failed to wash his hands before engaging in food preparation. At the beginning of lunch.
  ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
• 3-301.11(B) - Corrected During Inspection Critical Food employee and waiter were observed handling the following ready-to-eat foods using their bare hands: bread for a sandwich and cheese for a salad.
  Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal foods, pork and steak, stored over ready-to-eat food, breads, in the walk-in freezer.
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• 3-304.12(A)-(F) - Dispensing utensils improperly stored between use as follows: scoops for the butter in pans of water.
  During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently.
• 3-304.14(B)(1) - Corrected During Inspection Improper use of wet wiping cloths. On counters.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-305.11(A)(3) - Corrected During Inspection Food stored on the floor of the walk-in freezer.
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: sliced roast beef at 55F in a reach-in refrigerator and cream on ice at 54F at the waiter station.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.Relocated to a reach-in freezer.
• 3-501.17B - Corrected During Inspection Critical Observed that the commercially processed, ready-to-eat cheese held in the walk-in refrigerator are not properly dated for disposition.
  Commercially processed, ready-to-eat, potentially hazardous food held for longer than 24 hours in a refrigerator at 41F or less after the original container is opened shall be marked to indicate the date or day by which the food shall be discarded or sold. Food shall not be held for longer than 7 days including the day that the original container is opened.
• 4-204.16 - A cold plate cooling device with beverage tubing was installed in an ice bin at the bar. There is direct contact with this equipment and stored ice intended for consumption.
  Beverage tubing and cold-plate beverage cooling devices may not be installed in contact with stored ice.
• 4-402.11(A) - The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: hand sink by the dish machine.
  Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
• 4-602.11(E)(4) - Corrected During Inspection Surfaces of the ice machine and can opener mount are not being cleaned as required.
  Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
• 4-602.12(B) - Corrected During Inspection The cavity of the microwave oven is observed soiled.
  The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
• 43.1-1-5(f) - The following item is intended for household use only and is not approved for use in a commercial food establishment: Cuisinart food processor.
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 5-205.11(B) - Corrected During Inspection The handwashing station at the front line is being used as a dump station. A spoon is in it.
  A handwashing sink may not be used for purposes other than hand washing.
• 5-501.113(B) - Corrected During Inspection Outside refuse container was uncovered.
  Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
• 6-201.13(A) - Floor and wall junctures are not coved. By the walk-in refrigerator.
  If cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no more than 1 millimeter.
• 6-202.11(A) - Light bulbs in the storage room are not covered by a protective shielding.
  Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
• 6-202.15(A)(1)-(3) - Corrected During Inspection Openings to the exterior of the building are present. The back door is open.
  Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
• 6-303.11(C) - Observed that inadequate lighting was provided in the food preparation areas. Over a food prep table in the spice room.
  Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
• 6-501.11 - Observed that the floor, walls and ceiling in the kitchen are not maintained in good repair.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.114(A) - Observed that an item that is unnecessary to the operation or maintenance of the establishment is being stored outside. An unused reach-in refrigerator.
  Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.Scheduled for removal.
• 6-501.12(A) - Observed that the floors in the kitchen are in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

Comments:
This is a routine inspection. Pest; mo; last, Sept. Grease trap: 2 mos. Hood: 3 mos. Filters: mo.
Dish machine; CMA, AH2, 128F wash, 132F rinse, 50ppm. Water heater: Rheem Ruud, G76 200, 199,900btu, 181.8gph. Quaternary ammonia sanitizing concentration in the 3-vat sink at the bar is 200ppm.

August 02, 2007 (Complaint)

Comments:
This is a complaint concerning the addition of outside seating. There are approximately 122 seats outside. In addition, there are 120 seats inside. There are 2 urinals and one toilet in the men's restroom and 2 toilets in the women's restroom. Per my observation, the plumbing is installed according to law.

June 08, 2007 (Critical Procedures)

Violations:

• 2-401.11(A) - Corrected During Inspection Critical Open drinking containers, glasses of water with straws, stored in a manner that may contaminate food; on food prep tables.
  Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food, chicken, stored over ready-to-eat food, vegetables, in the walk-in freezer.
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: two pans of cooked chicken in the reach-in refrigerator.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.17(A)(1) - Corrected During Inspection Critical The following prepared, ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: cooked rice in the walk-in refrigerator.
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required.

Comments:
This is a critical procedures inspection. A pest control company treats once a month. The grease trap is cleaned every 2 months. The hood is cleaned every 3 months and the filters every month. Quaternary ammonia sanitizing concentration in the 3-vat sink at the bar is 200ppm. Dish machine: CMA, AH2, 74gph, wash 125F, rinse 125F, 50ppm. Water heater: Rheem Ruud, G76 200, 199,900btu, 181.8gph.

February 01, 2007 (Follow-up)

Comments:
This is a follow up inspection from the Notice of Violation letter dated 1-23-07. The 4-drawer refrigerator indicates 39F and is holding foods at 38F, a consumer advisory was added to the menus, and the pre-wash spray hose is above the flood rim at the 3-vat sink.

January 05, 2007 (Follow-up)

Violations:

• 3-302.12 - Repeat Observed unlabeled containers of sugar and flour.
  ALL foods removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food. For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
• 3-501.16(A)(2)(a) - Critical Repeat Ham (50F) and raw beef (56F) in the 4-drawer reach-in refrigerator were observed cold holding at improper temperatures.
  Potentially hazardous foods (time/temperature control for safe food) shall be held cold at a temperature of 41F or below.
• 3-603.11(A) - Critical Repeat A review of the menu with the foodservice operator indicates that the following food items may be served raw and/or undercooked:1. hamburgers2. steaksConsumer advisory statements AND asterisks are not present, and are needed, on the dinner menu.
  If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. Place a statement on the menus which asterisk the food items served undercooked or raw and link them to a statement stating "These items may contain ingredients which are raw or undercooked. Consuming raw or undercooked food items may increase your chances of foodborne illness".
• 4-204.11 - Repeat Observed the drip collection pans missing from the hood system which may allow grease from the exhaust hood system at the cook line to drip onto food contact surfaces below.
  Exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single service items.
• 4-301.11 - Repeat The 4-drawer reach-in refrigerator (63F) is not currently operating as required to hold food at a temperature of 41F or below.
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. If the unit(s) are not capable of holding foods at a temperature of 41F or below by January 1, 2008 the unit(s) shall be replaced. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in other working refrigerators.
• 4-501.11(B) - Repeat The door gaskets of the following units are torn:1. 4-drawer reach-in refrigerator2. True 2-door upright refrigerator3. Traulsen upright freezer4. True 2-door upright refrigerator.
  Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
• 4-602.12(B) - Repeat The ceiling of the microwave oven was observed soiled.
  The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
• 4-904.11(A) - Repeat Single service straws were found handled, displayed or dispensed with the food or lip-contact surface exposed.
  Single service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented.
• 5-203.14(A) - Critical Repeat Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the 3-compartment sink.
  A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by Law by providing an air gap as specified under 5-202.13. The spray hose at the 3-vat sink shall be altered to hang above the flood level rim of the 3-vat sink in order to provide an air gap.
• 6-101.11(A) - Repeat The ceiling tiles located in the men's and women's restrooms are absorbent and not easily cleaned.
  Wall, floor, and ceiling surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, and toilet rooms.
• 6-201.13(A) - Repeat Observed coving missing by the walk-in refrigerator.
  If cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no mor than 1 millimeter.
• 6-202.11(A) - Repeat The light bulb in the Harford walk-in refrigerator is not covered by a protective shielding.
  Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
• 6-202.15(A)(1)-(3) - Repeat Openings to the exterior of the building are present along the back door. Observed the door propped open.
  Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
• 6-301.12(A) - Corrected During Inspection Repeat Observed that paper towels were not provided at the bar handwashing sink.
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• 6-501.11 - Repeat Observed several holes in the wall and wall tiles missing throughout the kitchen.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 7-202.12(A)(1)-(4) - Critical Repeat The concentration of the bleach solution in the sanitizer bucket was measured in excess of 200 ppm.
  Maintain the concentration of the chlorine (bleach) at 50-100ppm.

Comments:
The purpose of today's visit was to conduct a follow-up inspection at the above named establishment. All critical violations were not corrected at this time. A Notice of Violation will be sent to your establishment outlining repeat and flagrant violations. Another follow-up inspection will be conducted ten days after receipt of the NOV to assess compliance. Contact me before hte follow-up inspection if any questions arise.
IMPORTANT:
1. Adjust, repair or replace the 4-drawer reach-in refrigerator so that it is capable of maintaining ambient air and food temperatures of 41F or below. In the meantime, DO NOT use the unit for storage of potentially hazardous food items.
2. Place astericks and a consumer advisory statement on your menu informing customers of the risks of consuming raw or undercooked food items.
3. Adjust the spray arm so that it does not extend below the flood rim level of the sink basin OR install a backflow prevention device on the spray arm to prevent contaminated water from entering the public water supply.
4. Use your test strips to ensure chlorine (bleach) is used safely and effectively as a sanitizer at 50-100ppm.
GENERAL REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. It is the duty of the CFM to monitor handwashing activities. 2. Employees shall handle ready-to-eat food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometer to ensure food is held at 41F or below and 135F or above. 4. Maintain pest control services as needed. Keep records of all services provided. 5. If applicable, maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 6. Discuss with your employees illnesses and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, etc.). 7. Contact the Health Department before making any changes, additions, and/or renovations to the establishment or existing equipment.

December 26, 2006 (Routine)

Violations:

• 2-102.11(C) - Critical The person in charge failed to explain the correct procedures for manually cleaning and sanitizing utensils and food-contact surfaces of equipment in the three-compartment sink.
  The Person in Charge or certified food manager shall know that all equipment, utensils, and surfaces shall be cleaned first using hot water and soap to remove visible soil and then sanitized using an approved sanitizer (Chlorine, Quat, or Iodine) to reduce the number of pathogenic bacteria.
• 3-301.11(B) - Corrected During Inspection Critical Observed an employee cutting ready-to-eat lemons and limes with bare hands.
  Except when washing fruits and vegetables, food employees may not contact readty to eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready to eat foods. Proper handling of food and effective hand washing procedures will help prevent foodborne illness.
• 3-302.11(A)(1) - Corrected During Inspection Critical Observed raw beef stored over cooked food items in the walk-in refrigerator.
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, left over foods, etc.
• 3-302.11(A)(4) - Corrected During Inspection Critical Observed uncovered lettuce stored directly on the shelving of the Beverage Air 2-door reach-in prep refrigerator, whihc is not sanitized often enough for food contact.
  Foods shall remain covered at all times.
• 3-302.12 - Observed unlabeled containers of sugar and flour.
  ALL foods removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food. For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
• 3-303.11 - Corrected During Inspection Ice used for drink ice at the bar was observed used as a medium for cooling the exterior surfaces of wine and soda containers.
  After use as a medium for cooling the exterior surfaces of food, packaged foods, beverages, or cooling coils/tubes, the ice may not be used as food.
• 3-304.12(A)-(F) - Observed a scoop stored in stagnant water near the margarine station. Also observed the flour scoop stored with the handle immersed in the product.
  During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1. in the food with their handles above the top of the food and the container, 2. in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3. on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4. in running water of sufficient velocity to flush particulates to the drain, 5. in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), 5. in a container of water if the water is maintained at a temperature of at least 135f and the container is cleaned frequently.
• 3-304.14(A) - Corrected During Inspection Wiping cloths improperly used. Observed cloths used for traction beneath a cutting board at the bar used to cut lemons and limes.
  Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use. Purchase NSF approved rubber mats and place them under the cutting boards for traction.
• 3-501.13(A)-(D) - Observed raw shrimp thawing at room temperature in stagnant water.
  Potentially hazardous foods (time/temperature control for safe food) shall be thawed using one of the following methods: 1. under refrigeration that maintains the food temperature at 41f or less or 45f or less, 2. completely submerged under running water at a water temperature of 70f or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41f or 45f or less or, 3. as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
• 3-501.15(A)(1)-(7) - Corrected During Inspection Observed roast beef (120F) cooling within a unit at 60F.
  Cooling hot foods shall be accomplished as follows: 1. placing the food in shallow pans, 2. separating the food into smaller or thinner portions, 3. using rapid cooling equipment, 4. stirring the food in a container placed in an ice water bath, 5. using containers that facilitate heat transfer, 6. adding ice as an ingredient or, 7. other effective methods.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Ham (53F) in the 4-drawer reach-in refrigerator and sliced tomatoes on ice (67F) were observed cold holding at improper temperatures.
  Potentially hazardous foods (time/temperature control for safe food) shall be held cold at a temperature of 41F or below.
• 3-501.17(A)(1) - Critical The prepared ready-to-eat (RTE) pasta in the True 2-door reach-in prep refrigeration unit is not properly dated for disposition.
  Refrigerated, ready to eat, potentially hazardous foods (time/temperature control for safe food) that are prepared on site and held at 41f or below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like left over soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared onDecember 10 they shall be date marked with a "use by" date not exceeding December 16. BOTH DATES SHALL BE PROVIDED ON THE FOOD CONTAINER TO ENSURE PROPER FOOD ROTATION AND LIMIT BACTERIAL GROWTH.
• 3-603.11(A) - Critical A review of the menu with the foodservice operator indicates that the following food items may be served raw and/or undercooked:1. hamburgers2. steaks3. shellfishConsumer advisory statements AND asterisks are not present, and are needed, on the dinner menu and the raw bar menu
  If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. Place a statement on the menus which asterisk the food items served undercooked or raw and link them to a statement stating "These items may contain ingredients which are raw or undercooked. Consuming raw or undercooked food items may increase your chances of foodborne illness".
• 4-101.19 - The nonfood contact surface of the beer refrigerator has cardboard dividers which are not corrosion resistant, nonabsorbent, and/or smooth.
  Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbant, and smooth material. Remove the absorbent dividers.
• 4-204.11 - Observed the drip collection pans missing from the hood system which may allow grease from the exhaust hood system at the cook line to drip onto food contact surfaces below.
  Exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single service items.
• 4-204.16 - A cold plate cooling device with beverage tubing was installed in an ice bin at the bar. There is direct contact with this equipment and stored ice intended for consumption.
  Beverage tubing and cold-plate beverage cooling devices may not be installed in contact with stored ice.
• 4-301.11 - The 4-drawer reach-in refrigerator (60F) is not currently operating as required to hold food at a temperature of 41F or below.
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. If the unit(s) are not capable of holding foods at a temperature of 41F or below by January 1, 2008 the unit(s) shall be replaced. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in other working refrigerators.
• 4-501.11(A) - Observed rusted shelving in the True 2-door upright refrigerator.
  Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
• 4-501.11(B) - The door gaskets of the following units are torn:1. 4-drawer reach-in refrigerator2. True 2-door upright refrigerator3. Traulsen upright freezer4. True 2-door upright refrigerator.
  Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
• 4-602.11(E)(1) - Surfaces of the ice machine and the canopener blade, which come in contact with non-potentially hazardous food items, were observed soiled with accumulations of grime and debris.
  Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safe food) shall be cleaned at any time when contamination may have occurred.
• 4-602.12(B) - The cavity of the microwave oven was observed soiled.
  The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
• 4-904.11(A) - Single service straws were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Single service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented.
• 43.1-1-5(f) - The following items are intended for household use only and are not approved for use in a commercial food establishment:1. Cuisinart food processor
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 5-202.12(A) - Water from the handwashing sinks at the bar (96F) and the men's restroom (55F) were measured at a temperature less than 100F.
  A hand washing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet.
• 5-203.14(A) - Critical Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the 3-compartment sink.
  A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by Law by providing an air gap as specified under 5-202.13. The spray hose at the 3-vat sink shall be altered to hang above the flood level rim of the 3-vat sink in order to provide an air gap.
• 5-205.11(B) - The handwashing station near the three-compartment sink is being used for purposes other than washing hands. Observed the handsink used as a dump station.
  A hand washing sink may not be used for purposes other than hand washing.
• 5-501.113(B) - Outside refuse container was uncovered.
  Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
• 6-101.11(A) - The ceiling tiles located in the men's and women's restrooms are absorbent and not easily cleaned.
  Wall, floor, and ceiling surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, and toilet rooms.
• 6-201.13(A) - Observed coving missing by the walk-in refrigerator.
  If cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no mor than 1 millimeter.
• 6-202.11(A) - The light bulb in the Harford walk-in refrigerator is not covered by a protective shielding.
  Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
• 6-202.15(A)(1)-(3) - Corrected During Inspection Openings to the exterior of the building are present along the back door. Observed the door propped open.
  Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
• 6-301.11 - Observed that hand soap was not provided at the bar handwashing sink.
  Provide hand soap at each hand sink to allow employees to properly wash their hands.
• 6-301.12(A) - Observed that paper towels were not provided at the bar handwashing sink.
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• 6-301.14 - Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees. Observed no sign at the bar handsink.
  Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
• 6-303.11(B) - Observed that inadequate lighting was provided in the Traulsen upright refrigerator and the True 2-door upright refrigerator. Observed burned out light bulbs in the units.
  Increase the lighting to provide a minimum of 20 foot candles in these areas.
• 6-303.11(C) - Observed that inadequate lighting was provided in the food preparation areas. Observed two burned out light bulbs in the hood system.
  Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
• 6-501.11 - Observed several holes in the wall and wall tiles missing throughout the kitchen.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.16 - Observed mops in the mop bucket not hung to air dry.
  Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
• 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The concentration of the bleach solution in the sanitizer bucket was measured in excess of 200 ppm.
  Maintain the concentration of the chlorine (bleach) at 50-100ppm.

Comments:
The purpose of today’s visit was to conduct a routine inspection at the above named establishment. All critical violations were not corrected during the inspection. A follow-up inspection will be conducted on January 5, 2007. To avoid further enforcement action at the time of the follow-up, have ALL critical and repeat violations corrected, as well as MOST non-critical violations. Contact me if any questions arise. Thank you.
IMPORTANT:
1. Adjust, repair or replace the 4-drawer reach-in refrigerator so that it is capable of maintaining ambient air and food temperatures of 41F or below. In the meantime, do not store potentially hazardous food items within the unit.
2. Place a consumer advisory statement with disclosure of implicated food items on the main menu and the raw bar menu. Use the language outlined above in 3-603.11.
3. Bare hand contact with ready-to-eat food items shall not occur. Ensure employees wear gloves or use suitable utensils when handling ready-to-eat food items.
4. The CFM must be aware of the correct way to manually warewash in the case of dishwasher malfunction. Ensure equipment is manually warewashed by washing in the left basin using soap and water, rinsing in the middle basin using plain water, and sanitizing in the right basin using chlorine (bleach) at 50-100ppm.
5. Adjust the spray arm at the three-compartment sink so that it hangs at least one inch above the flood room level when allowed to hang freely or install a backflow prevention device on the spray arm.
6. Mark the name and "consume by" date on the container of ready-to-eat (RTE), potentially hazardous food (PHF) at the time of preparation if the food is to be held for more than 24 hours. Similarly, mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar, including the prep/open date.
7. It is important that raw meat is stored properly within refrigeration and freezer units to prevent cross contamination. Raw meat should be stored separately from ready to eat foods and from other types of raw meat. If stored on the same shelving unit within refrigerator and freezer units, raw meat should be stored as follows:
TOP SHELF: All pre-cooked and ready to eat foods (e.g. vegetables)
SECOND SHELF: Raw seafood/raw eggs/raw pork
THIRD SHELF: Raw ground beef
BOTTOM SHELF: Raw chicken
8. Maintain food items covered while not in use to protect against contamination. Do not store food items directly on shelves ars they are not cleaned and sanitized often enouigh to serve as a food contact surface
9. Use your test strips to ensure chlorine is used safely and effectively as a sanitizer at 50-100ppm.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. It is the duty of the CFM to monitor handwashing activities. 2. Employees shall handle ready-to-eat food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometer to ensure food is held at 41F or below and 135F or above. 4. Maintain pest control services as needed. Keep records of all services provided. 5. If applicable, maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 6. Discuss with your employees illnesses and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, etc.). 7. Contact the Health Department before making any changes, additions, and/or renovations to the establishment or existing equipment.
NOTES TO THE OPERATOR:
· The Fairfax County Health Department has an Enforcement Policy aimed to bring establishments in continued and repeat and/or flagrant violation into compliance. A Notice of Violation will be sent to your establishment if:
a) Critical violations cited in a routine inspection remain uncorrected at the time of a follow-up inspection
b) A violation has been cited three consecutive times within an eighteen month period
To avoid further enforcement action, which may result in the revocation of the permit to operate, have all repeat and critical violations corrected at the time of a follow-up inspection or at the next routine inspection.
· The Fairfax County Health Department adopted the 2005 FDA Food Code as of September 1, 2006. The adoption of this code may affect your establishment. For more information on the 2005 FDA Food Code, go to http://www.cfsan.fda.gov/~dms/foodcode.html or contact the Health Department with any questions.
NOTES:
*Water heater: Rheem Ruud Universal, model G76-200, capacity 199,900 BTUs, recovery rate of 181.8 gph
*Dishmachine: Energy Mizer by CMA, model AH-2, chemical sanitizer. Observed dispensing 50ppm. Test strips available
*Grease Trap: cleaned every two months
*Hood: cleaned every three months
*Pest Control Services: obtained monthly. Pest activity or evidence not noted during the inspection
Temperatures Continued:
EQUIPMENT:
1. Beverage Air 2-door reach-in prep refrigerator: 42F
2. Traulsen upright freezer: 23F
3. ice cream dreezer: 22F
FOOD:
1. raw beef: 45F
2. milk: 40F

June 08, 2006 (Critical Procedures)

Violations:

• 3-501.15A - Corrected During Inspection The methods used for cooling were not adequate.
  Cool foods by the following methods: (1) Placing food in shallow pans; (2) Separating food into smaller thinner portions; (3) Using rapid chill cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Any other method that can effectively accomplish cooling.
• 3-501.15B - Corrected During Inspection Food containers for cooling food are arranged so as not allow for maximum heat transfer.
  Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
• 3-501.16A - Corrected During Inspection Critical Roast beef hot holding at improper temperatures.(one at 135f however the other was only 119f)
  Hot hold roast beef at 130F or above to inhibit the growth of harmful bacteria.
• 3-501.16B - Corrected During Inspection Critical Several items in the drawer style refrigerator cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or less.
• 3-603.11 - Critical A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked:1. Oysters on the half shell are served once a week. There is no consumer advisory.2. There is a Consumer Advisory on the menu but it does not include the tuna and3. There is no linkage between burgers, steaks and the advisory. The menu does not state that the burgers and steaks, and tuna, may be cooked to order and then linking that with the "consuming...etc" statement on the menu.
  As of January 1, 2002, all food establishments that serve raw and/or undercooked foods must inform consumers by brochures, menu advisories, label statements, table tents, placards, or effective written means of the signficantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. Substantial compliance with the requirement using menu advisories can be accomplished using the following guidelines:MENU ADVISORIES to DISCLOSE specific food items and REMIND consumers of the hazards.:In order to properly DISCLOSE, there are two options: (a) Describe food as raw or undercooked or (b) asterisk (*) specific food items to a footnote that states food is raw or undercooked. In order to properly REMIND, there are three options: (a) asterisk (*) specific food item to a footnote that states "regarding the safety of these foods, written information is available upon request" (Log on to http://cfsan.fda.gov to view model brochures.) or (b) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood may increase your risk of foodborne illness or (c) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood can increase you risk of foodborne illness, especially if you have certain medical conditions.Provide a copy of the new menu to the Health Department for approval PRIOR to mass printingnote: the raw bar information on oysters must be added to the menu or put on the display board within 30 days; the part on the printed menus for burgers and steaks must be added within the next two months since menu is due for reprinting soon..
• 4-204.112B - There was no temperature measuring device located in the several of the refrigerators
  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 - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: can opener and knife at prep table left after prep on table during afternoon break time.
  Clean and sanitize these surfaces for food contact.

Comments:
This is a critical procedures inspection at this restaurant. Contract for monthly pest control services; grease trap cleaned on site by staff regularly.
Followup in 30 days for Consumer Advisory for raw bar oysters.

March 23, 2006 (Complaint)

Comments:
This is a complaint inspection at this restaurant. Complainant said she found a dead roach in her salad (3/20).
Manager says they have regular pest control services plus additional service on an "as needed" basis. Last visit was Friday, 3/17/06. Several reports from company indicate presence of and treatment for roaches. Pest company has produced thorough reports, l advised manager to follow recommendations. Inspected the kitchen but did not see any roaches. However harboarage conditions exist. The following should be done. 1. Continue regular pest service and follow their recommendations. 2. Caulk/crack/seal holes and gaps in walls. 3. Remove all unnecessary equipment. 4. Increase cleaning of equipment especially greasy items.
I cannot confirm the complaint. Close the complaint.

February 16, 2006 (Follow-up)

Comments:
This is a second followup inspection at this restaurant. All violations have been corrected as requested. Thank you.

February 10, 2006 (Follow-up)

Violations:

• 3-501.17C - Critical Repeat
  
• 4-601.11C - Repeat
  
• 6-501.11 - Repeat
  

Comments:
This is a followup inspection at this restaurant. Most violations have been corrected as requested, or were corrected during this inspection. The following must be done:
Food is not date marked as required. Date label all lunch meat, cheese, that is opened : date opened and 7 day discard date;
Walkin shelves are soiled; exterior of bulk containers soiled; ice buildup at freezer door (defrost). Clean these
Tile missing at wall next to wine cooler. Repair missing/dented tile.
Corrected during inspection: cook wearing jewelry, food processor not NSF; knives stored in spaces between equipment on line.
All items must be corrected:followup in one week, 2/16/06.
Note: 1. do not store milk in service ice (beverage station); 2. provide lockers or hooks for employee clothing, not dry storage room.

January 26, 2006 (Complaint)

Violations:

• 2-303.11 - Employees observed wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 3-304.14B2 - Corrected During Inspection Repeat Wiping cloths improperly stored between use Cloths on counters and no sanitizer in the container.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration (corrected) between use.
• 3-501.15A - Corrected During Inspection Repeat The methods used for cooling were not adequate. Hot chicken breasts placed in refrigerted drawer
  Cool foods by the following methods: (1) Placing food in shallow pans; (2) Separating food into smaller thinner portions; (3) Using rapid chill cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Any other method that can effectively accomplish cooling.
• 3-501.16A - Critical Roast beef hot holding at improper temperatures.
  Hot hold roast beef at 130F or above to inhibit the growth of harmful bacteria.
• 3-501.17C - Critical Repeat The ready-to-eat (RTE) commercially processed lunch meat in the refrigeration unit was not properly dated for disposition after opening.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-202.11A - Corrected During Inspection Critical a soiled towel is used to cover warm meat holdng in the Altosham unit
  do not use towels as food contact surfaces
• 4-204.112B - There was no temperature measuring device located in some of the refrigerators on cook line and in the beer cooler which is also holding fish.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-501.11B - Repeat plastic curtains at the door to the walkin are ripped;door to freezer doesn't close due to ice buildup (or there is ice buildup because the door doesn't close);
  replace plastic strips and repair the door
• 4-601.11A - Corrected During Inspection Critical Repeat The following utensils were observed soiled to sight and touch: can opener
  Clean and sanitize these surfaces for food contact.
• 4-601.11C - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: exterior of bulk containers; caulk at hand sink (replace ripped); shelves in walkin refrigerator.gaskets of some of the refrigerators
  clean all items above and maintain nonfood-contact surfaces of equipment clean.
• 4-603.13 - Soiled items were observed loaded into the warewashing machine improperly.
  Load items into racks, trays or baskets in a position that exposes all surfaces to an unobstructed spray and allows for drainage.
• 4-903.11A - knives at the cook line were stored in the space between equipment
  Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.(PROVIDE A KNIFE HOLDER FOR THESE KNIVES)
• 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: food processor/s
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 5-205.11B - The handwash station at the dishwashing area is being used for purposes other than washing hands.
  The handwash facility identified above is to be used for washing hands only.
• 6-202.11A - Repeat some of the light tubes in the kitchen ceiling are not covered by a protective shielding.
  Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
• 6-301.14 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-303.11C - Repeat Inadequate lighting was noted in the kitchen at cook line; bulbs are burned out
  replace burned out light bulbs.
• 6-501.11 - Repeat tiles are damaged or missing at wall in kitchen next to wine cooler
  replace tiles and repair damage to wall as needed

Comments:
This is a complaint inspection at this restaurant. Customer complained that she and two friends ate hamburgers here two days ago and became ill later that day. I was unable to contact her to obtain more information. There is a Consumer Advisory on the menu managers are complying with this requirement. Customers may choose to order rare or undercooked burgers and other items.
Managers were aware of the complaint.
Since a routine inspection was done recently that is not necessary but numerous violations were noted during this inspections. All violations noted above must be corrected for followup inspection on Thursday, February 9, 2006. Note that many violations are repeat violations from previous inspections which have not yet been corrected. In addtion to corrections for followup inspection on above items focus on permanent correcton of repeat violations, especially critical violations. Repeated violations will result in Administratvie Action.
The Consumer Advisory is prin ted on the menu but does not line the food served to order with the advisory statement. Discussed this with managers. Next menu printing use Disclosure and the Reminder statements and link them.
I cannot confirm this complaint. Close the complaint.

December 01, 2005 (Routine)

Violations:

• 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered chicken fillets, spinach dip, shallots and ground beef in refrigeration.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.12 - Corrected During Inspection Repeat In-use utensils scoop at salad station was stored in standing water at room temperature.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container.
• 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-305.11A3 - Juices at bar and mayonaisse in dry storage were less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16B - Corrected During Inspection Critical Half and half observed at room temperature and grated cheeses and cole slaw observed at 46 F.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 3-501.17C - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed ham and turkey loaves in the refrigeration unit was not properly dated for disposition after opening.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-204.17 - A liquid line is improperly routed through the ice storage bin of the ice storage unit at bar.
  Purchase a commercial grade guard to prevent contact between ice consumed by cusomers and the plastic lines carrying liquied.
• 4-301.11 - Three door reach in refrigeration unit for salad ingredients with upper door open will not maintain foods are required temperatures of 45 F or less.
  Adjust thermostat and keep upper door closed so that foods remain at proper temperatures for a commercial food establishment.
• 4-501.11B - Repeat The door gasket of at least one commercial refrigeration unit was torn or damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-502.11C - The ambient air temperature gauges on the Traulsen unit left of the grill station, the walk in cooler and the lettuce cold hold unit are not in good repair
  Repair, replace,. and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: inner storage compartment of ice tea machine at server station.
  Clean and sanitize these surfaces for food contact.
• 5-202.12A - Water from the handwashing sink at men's room was cold.
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
• 6-303.11C - Inadequate lighting was noted under ventilation hood due to two burnt light bulbs.
  Replace bulbs to 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 Tiles above walk in cooler and on ceiling are missing.
  Replace missing tiles to prevent pest access. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111C - Critical Fruit flies were observed around the bar draft beer station.
  When pests are found use methods to 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. See also comments section of report.
• 7-201.11B - Corrected During Inspection Critical Containers of cleaner and insecticide are not properly stored to prevent the contamination of linens or single service items.
  Containers of any chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

Comments:
The purpose of this visit was to conduct a routine inspection. Temperatures of foods in cold hold were adequate except for creamer stored on ice instead on storing carton in ice. Salad ingredients were found at 46 F. This situation was remedied. Please check temperatures of foods periodically to verify safe cold holding temperatures.
Currently bar area is experiencing unsanitary conditions due to numerous fruit flies dwelling in and around drains. We would ask you contact your contractor to have flies eradicated immediately. The measures they have used up to this point are not working at the bar area. Please fax a completed work order from your contractor to the number above by close of business tomorrow.
Review cooking, reheating, and holding temperatures with food service employees
COOKING: Poultry 165F; Ground Beef & Comminuted Meats 155F; Steaks, Seafood, Pork, and Raw Shell Eggs 145F
REHEATING: PHFs prepared on site 165F, Commercially Processed Foods 140F
HOLDING: Hot 140F+, Cold 41F-
DO NOT let food sit in the “DANGER ZONE” (41F-140F) for extended periods of time.
DATEMARKING:
Mark the name and "consume by" date on the container of ready-to-eat (RTE), potentially hazardous food (PHF) at the time of preparation if the food is to be held for more than 24 hours. Similarly, mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar, including the prep/open date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the of time in storage limits the amount of growth allowed for these bacteria.
HANDWASHING REMINDER:
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
Hot Water Heater: RRuud; 176,000 BTUs; recovery rate is 193 Gallons per Hour.
Dishwasher: chemical dish machine
Hood System: Every 6 Months
Pest Control: Monthly
Consumer advisory - included at bottom of menu, but still lacking asterisks for individual food items such as sashimi,
ahi steak, beef steaks, and burgers.

May 26, 2005 (Routine)

Violations:

• 3-303.11 - Corrected During Inspection Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.(at the bar)
  Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
• 3-304.12 - Repeat Dispensing utensils improperly stored between use.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F .
• 3-304.14B2 - noted wiping cloths improperly stored between use and one container of sanitizer solution for wiping cloths had extremely high level of bleach.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-305.14 - Corrected During Inspection roast holding in alto-sham was covered with a soiled cotton wiping cloth
  DO NOT CONTACT FOOD WITH SOILED MATERIALS; ALL FOOD CONTACT SURFACES SHOULD BE COMMERCIAL QUALITY AND APPROVED FOR FOOD CONTACT
• 3-501.15A - Corrected During Inspection The methods used for cooling were not adequate. cContainer of cream sauce was put in refrigerator at 160f.
  DO NOT PUT HOT FOODS INTO COOLERS UNTIL THEY ARE AT LEAST 140F OR BELOW TO PREVENT INCREASING THE TEMPERATURE OF THE REFRIGERATOR.Cool foods by the following methods: (1) Placing food in shallow pans; (2) Separating food into smaller thinner portions; (3) Using rapid chill cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Any other method that can effectively accomplish cooling.
• 3-501.15B - Food containers for cooling food are notarranged so as not allow for maximum heat transfer.. Potatoes are covered in refrigerator and not put in the coldest place
  Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
• 4-202.16 - Repeat aluminum foil is used as a liner on a shelf under the spice containers; it is ripped and soiled
  REMOVE FOIL AND REPLACE DAILY OR REPLACE WITH COOKIE/BAKING SHEETS OR TRAYS THAT ARE EASY TO CLEAN.
• 4-204.112A - Corrected During Inspection The temperature measuring device in the walkin refrigerator was not properly located in the coldest part of the unit.
  Relocate the temperature measuring device to the coldest part of the hot food storage unit to properly represent the ambient air temperature.
• 4-501.11B - two door knobs are missing from cabinets in the bar; freezer door does not close (walkin) due to ice buildup; plastic curtains at door to walkin are ripped/missing
  Repair or replace the above items
• 4-601.11A - Corrected During Inspection Critical Repeat The can opener and (some) cutting boards were soiled
  Clean and sanitize these surfaces for food contact.frequently USE SANITIZING CLOTHS TO CLEAN IN PLACE
• 4-601.11C - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: fan covers in walkin refrigerator; shelves in the walkin refrigerator (lower shelves especially) and shelving in dry storage areas
  CLEAN ABOVE ITEMS/AREAS Maintain nonfood-contact surfaces of equipment clean.
• 4-603.14 - Bartender has sink set up to wash and sanitize with no vat for rinsing. Also set up is in wrong order.
  SET UP THE SINK TO WASH, RINSE AND SANITIZER
• 4-903.11C - clean aprons are strewn over food containers on dry storage shelves
  FOLD AND STORE APRONS NEATLY; KEEP WRAPPED UNTIL USE
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: Cuisinart food processor
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 5-501.115 - Repeat there is some food debris spilled on the ground at the dumpsters
  CLEAN THE DEBRIS FROM THE GROUND TO DISCOURAGE RATS AND INSECTS
• 6-201.11 - the interior surfaces of the patio bar are made of unfinished plywood and unpainted.
  PAINT OR SHELLAC ALL THE WOOD SO IT IS SMOOTH AND EASY TO CLEAN AND NONABSORBENT.
• 6-202.11A - Repeat some of the lights in the kitchen were not shielded
  COVER THE LIGHTS WITH A PANEL OR WRAPAROUND COVERS
• 6-301.11 - Repeat Soap was not provided at the hand washing lavatory in the bar on the patio or the interior bar
  PROVIDE HAND SOAP TO THE BARS.Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 6-301.12A - Repeat Observed that no paper towels were available for handsink at the end of the cook line and in the patio bar.
  ALL HAND SINKS MUST HAVE TOWELS Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-303.11A - some of the ceiling lights in the kitchen were out; two of the bulbs on the cook line were out
  replace burned out bulbs
• 6-501.11 - one area of the wall in the kitchen, next to wine cooler, is missing tile
  retile the wall
• 6-501.110B - Employee clothing and other possessions have been found stored in areas that may contaminate food, food-contact surfaces of equipment, single-service items, or single-use items.
  Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and possessions.
• 6-501.12A - the floor in the walkin is soiled and is starting to rust; some areas of the kitchen floor are soiled
  clean these
• 7-102.11 - Critical Working containers of cleaner (two spray bottles of window cleaner) 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.
• 7-201.11A - Corrected During Inspection cleaners at bar stored next to food
  STORE ALL CLEANERS AND OTHER TOXICS SEPARATELY FROM FOOD AND EQUIPMENT

Comments:
This is a routine inspection. Many violations were corrected during the inspection. All critical itemjs must be corrected within 48 hours and all other violations within 30 days. Priority items are indicated in CAPITAL LETTERS. Note: cold cuts in refrigerator are not date labeled but manager says they are usually gone within 24 hours. If any commercially prepared or in-house prepared items (which require refrigeration) are held more than 24 hours they must be labeled wih the opening/prep date and the discard date: 7 days if held at 41f and 4 days if held at 45f. Cold cuts, soft cheeses and commercial salads are especially important to label

May 26, 2005 (Routine)

Violations:

• 3-303.11 - Corrected During Inspection Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.(at the bar)
  Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
• 3-304.12 - Repeat Dispensing utensils improperly stored between use.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F .
• 3-304.14B2 - noted wiping cloths improperly stored between use and one container of sanitizer solution for wiping cloths had extremely high level of bleach.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-305.14 - Corrected During Inspection roast holding in alto-sham was covered with a soiled cotton wiping cloth
  DO NOT CONTACT FOOD WITH SOILED MATERIALS; ALL FOOD CONTACT SURFACES SHOULD BE COMMERCIAL QUALITY AND APPROVED FOR FOOD CONTACT
• 3-501.15A - Corrected During Inspection The methods used for cooling were not adequate. cContainer of cream sauce was put in refrigerator at 160f.
  DO NOT PUT HOT FOODS INTO COOLERS UNTIL THEY ARE AT LEAST 140F OR BELOW TO PREVENT INCREASING THE TEMPERATURE OF THE REFRIGERATOR.Cool foods by the following methods: (1) Placing food in shallow pans; (2) Separating food into smaller thinner portions; (3) Using rapid chill cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Any other method that can effectively accomplish cooling.
• 3-501.15B - Food containers for cooling food are notarranged so as not allow for maximum heat transfer.. Potatoes are covered in refrigerator and not put in the coldest place
  Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
• 4-202.16 - Repeat aluminum foil is used as a liner on a shelf under the spice containers; it is ripped and soiled
  REMOVE FOIL AND REPLACE DAILY OR REPLACE WITH COOKIE/BAKING SHEETS OR TRAYS THAT ARE EASY TO CLEAN.
• 4-204.112A - Corrected During Inspection The temperature measuring device in the walkin refrigerator was not properly located in the coldest part of the unit.
  Relocate the temperature measuring device to the coldest part of the hot food storage unit to properly represent the ambient air temperature.
• 4-501.11B - two door knobs are missing from cabinets in the bar; freezer door does not close (walkin) due to ice buildup; plastic curtains at door to walkin are ripped/missing
  Repair or replace the above items
• 4-601.11A - Corrected During Inspection Critical Repeat The can opener and (some) cutting boards were soiled
  Clean and sanitize these surfaces for food contact.frequently USE SANITIZING CLOTHS TO CLEAN IN PLACE
• 4-601.11C - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: fan covers in walkin refrigerator; shelves in the walkin refrigerator (lower shelves especially) and shelving in dry storage areas
  CLEAN ABOVE ITEMS/AREAS Maintain nonfood-contact surfaces of equipment clean.
• 4-603.14 - Bartender has sink set up to wash and sanitize with no vat for rinsing. Also set up is in wrong order.
  SET UP THE SINK TO WASH, RINSE AND SANITIZER
• 4-903.11C - clean aprons are strewn over food containers on dry storage shelves
  FOLD AND STORE APRONS NEATLY; KEEP WRAPPED UNTIL USE
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: Cuisinart food processor
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 5-501.115 - Repeat there is some food debris spilled on the ground at the dumpsters
  CLEAN THE DEBRIS FROM THE GROUND TO DISCOURAGE RATS AND INSECTS
• 6-201.11 - the interior surfaces of the patio bar are made of unfinished plywood and unpainted.
  PAINT OR SHELLAC ALL THE WOOD SO IT IS SMOOTH AND EASY TO CLEAN AND NONABSORBENT.
• 6-202.11A - Repeat some of the lights in the kitchen were not shielded
  COVER THE LIGHTS WITH A PANEL OR WRAPAROUND COVERS
• 6-301.11 - Repeat Soap was not provided at the hand washing lavatory in the bar on the patio or the interior bar
  PROVIDE HAND SOAP TO THE BARS.Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 6-301.12A - Repeat Observed that no paper towels were available for handsink at the end of the cook line and in the patio bar.
  ALL HAND SINKS MUST HAVE TOWELS Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-303.11A - some of the ceiling lights in the kitchen were out; two of the bulbs on the cook line were out
  replace burned out bulbs
• 6-501.11 - one area of the wall in the kitchen, next to wine cooler, is missing tile
  retile the wall
• 6-501.110B - Employee clothing and other possessions have been found stored in areas that may contaminate food, food-contact surfaces of equipment, single-service items, or single-use items.
  Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and possessions.
• 6-501.12A - the floor in the walkin is soiled and is starting to rust; some areas of the kitchen floor are soiled
  clean these
• 7-102.11 - Critical Working containers of cleaner (two spray bottles of window cleaner) 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.
• 7-201.11A - Corrected During Inspection cleaners at bar stored next to food
  STORE ALL CLEANERS AND OTHER TOXICS SEPARATELY FROM FOOD AND EQUIPMENT

Comments:
This is a routine inspection. Many violations were corrected during the inspection. All critical itemjs must be corrected within 48 hours and all other violations within 30 days. Priority items are indicated in CAPITAL LETTERS. Note: cold cuts in refrigerator are not date labeled but manager says they are usually gone within 24 hours. If any commercially prepared or in-house prepared items (which require refrigeration) are held more than 24 hours they must be labeled wih the opening/prep date and the discard date: 7 days if held at 41f and 4 days if held at 45f. Cold cuts, soft cheeses and commercial salads are especially important to label

December 12, 2004 (Routine)

Violations:

• 4-501.11A - Arctic w/i refrig. was observed at a unit temp. of 43F.
  Repair the Arctic w/i refrig.to restore a state of condition that allows for proper operation at a unit temp. of 41F or less, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 6-202.11A - Repeat Lights bulb(s) in the kitchen are not covered by a protective shielding.
  Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
• 3-304.12 - An ice scoop was observed being improperly stored from contamination between use above the 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 140F .
• 6-501.16 - Repeat Mops and brooms not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 6-305.11A - Improper storage of employee personal clothes was observed on a dry good food storage rack.
  Provide dressing rooms/areas for employees who routinely change their clothes in the establishment.
• 4-502-11A - Utensils in kitchen were observed having worn wood handles and being in a state of repair and condition preventing effective maintenance and easy cleaning.
  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.
• 5-202.11A - Critical The dishwasher spray hose hangs below the lip of the sink and has not been designed, constructed, and installed according to the Plumbing Code.
  Shorten or raise up the spray hose to avoid a backflow condition at the dishwasher sink.
• 4-501.11B - The door gaskets on several refrig./freezer units are damaged.
  Replace all defective door gaskets in accordance with the manufacturer's specifications.
• 3-302.11A1 - Critical Repeat Improper food storage of seafood over vegetables and pasta within the walk-in refrig.and the reach-in refrig. were observed in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  Separate all seafoods,poultry, meats, vegetables by food type during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 4-101.111 - Mold growth was observed on the nonfood contact surface of the interior side of the ceiling area of the walk-in refrigerator.
  Ensure that all foods within this unit are covered and removed prior to removal of all mold ceiling accumulations within the unit.
• 4-201.11 - The walk-in freezer has excessive ice-build-up on cooling unit.
  Repair the cooling unit on the walk-in freezer to reduce ice-build-up on coils..
• 4-202.16 - The nonfood contact surfaces of the metal cooking pots in kitchen was observed to have excessive carbonization on bottom exterior sides..
  Replace all defective cooking pots to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 4-501.110A - The Silver KIng refrig. unit is broken and can become a possible harborage area for vermin/insects.
  REpair unit or remove from from facility.
• 4-302.12 - The certified food manager could not provide a food temperature measuring device within several refrig./freezer units.
  Obtain at least one food temperature measuring device per unit so that employees can properly monitor unit temperatures.
• 3-304.11 - Critical The interior base the Alto Sham and Blodgett oven units are soiled at base.
  Clean the interior of all soiled food equipment.
• 2-102.11A - Critical The person in charge failed to describe the relationship proper calibration methods of calibrating a stem thermometer.
  Ensure that the person in charge is knowledgeable about proper calibration methods and their role in the prevention of foodborne disease by educating and monitoring all food handlers for proper personal hygiene, including proper and frequent hand washing.
• 6-201.13A - The following violations were observed: 1. Sinks need caulking at walls, 2. several ceramic cove base wall tiles are missing in the kitchen.
  Caulk/seal all gaps by sinks at walls. REplace all missing tiles in kitchen.
• 6-202.15 - Openings to the exterior of the building are present along the bottom sides of the exterior bar entrance doors.
  Protect the food establishment against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight fitting windows; and (3) Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 4-202.11A - Corrected During Inspection Critical The4 following violations were observed: 1. The interior of the Kenmore microwave oven is very soiled and contains cracks, chips, or pits and can not be easily cleaned. 2.Metal tongs are hanging on the sides of a handsink splashguard., 3. Bar area: beverage gun holders are soiled.
  Clean unit to provide a food contact surface that is smooth and easily cleanable, and to prevent buildup of food debris. Remove tongs from all handsinks. Clean all beverage gun holders more frequently to prevent soil residue build-up within units.

Comments:
True sandwich-prep. unit= 47F, men's bathroom sink 110F, ladies bathroom sink= 129F, Bar Area: 3-vat sink= 110F,sanitizer basin at 3-vat sink= 100PPM (QAC),, a consumer advisory is present in menu for raw meats and on wall of bar area for consumption of raw seafoods. CORRECT ALL CRITICAL VIOLATIONS IN 10 DAYS FROM DATE OF INSPECTION.

April 27, 2004 (Routine)

Violations:

• 2-401.11A - Critical A food handler was observed drinking from an uncovered beverage container while in the kitchen.
  A food handler may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands, the container, and exposed food or food contact equipment, utensils, linens, and unwrapped single-service and single-use articles. Provide a lid and straw for the beverage container.corrected
• 4-204.112B - There was no temperature measuring device located in the bar refrigerator.
  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.corrected
• 6-301.11 - Soap was not provided at the hand washing lavatory in the bar.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands; corrected.
• 6-301.12A - Observed that no paper towels were available for handsink at the bar .
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: can opener
  Clean and sanitize these surfaces for food contact.
• 4-402.11A - The caulk is dried up at the hand sink in the dish area
  recaulk the sink
• 6-501.16 - Mops and brooms not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.; corrected
• 6-303.11C - Inadequate lighting was noted iat the cooking line
  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.corrected
• 3-304.14B2 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-304.12 - Dispensing utensils improperly stored between use.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F .corrected
• 3-302.12 - Unlabeled food containers.
  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.
• 5-501.115 - 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.;corrected
• 3-302.11A1 - Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  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.corrected
• 3-301.11B - Critical 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; corrected.
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: door to the Coke cooler; light covers on ceiling lights; folds of gaskets on refrigerator doors
  Maintain nonfood-contact surfaces of equipment clean.
• 6-202.11A - Lights bulb(s) in the kitchen ceiling (one set) are not covered by a protective shielding.
  Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
• 4-501.11B - noted cracked light shields and missing screw from lid of salad dressing unit
  Repair or replace the above items

Comments:
This is a routine inspection at this restaurant. There is a Consumer Advisory however some items are marked that do not require the advisory and there is no disclaimer statement. When the menus are reprinted put the asterisk next to the items that are served raw/rare and before the "consuming..." statemnt; and after the asterisk add "these items may be cooked to order."

November 20, 2003 (Complaint)

Violations:

• 6-501.112 - Dead roaches was found on the premises under the shelving unit..
  Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
• 6-501.12A - Observed the bar area , under and behind the equipments noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

Comments:
This was a complaint called at the Health Dept. regarding presence of roaches in the establishment. The establishment treatment service was last Nov.17, 2003, the company found evidence of roaches.
The following areas were treated:
1. Dry storage area(kitchen)
2.Restrooms
3.Dining
4.Bar
Dead roaches were found in the dry storage floor area and on the sticky board.

June 20, 2003 (Complaint)

Violations:

• 2-401.11B - Critical Repeat A glass of water and two glasses of soda with straws are on tables in the kitchen.
  A food handler may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands, the container, and exposed food or food contact equipment, utensils, linens, and unwrapped single-service and single-use articles. Provide a lid and straw for the beverage container. corrected during inspection
• 6-202.13B - Insect control device, fly strip, is located over the soda machine and ice bin in the waiter station where dead insects may be impelled or fall.
  Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens; and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces. removed during inspection

Comments:
This is a complaint inspection.
I did not see any roaches during today's inspection, or the food handlers touching ready-to-eat foods with their bare hands. Gloves are on site to be used when needed.

February 06, 2003 (Routine)

Violations:

• 4-603.14 - BOTH 3-VAT SINKS AT THE BAR ARE SET UP WITH THE SANITIZING SOLUTION IN THE 2ND VAT.
  SET THEM UP CORRECTLY: WASH, RINSE AND SANITIZE. CORRECTED
• 5-203.14B - Critical Repeat THE SPRAY ARM AT THE DISH MACHINE EXTENDS BELOW THE RIM OF THE SINK.
  INSTALL A BACKFLOW PREVENTOR OR SHORTEN THE ARM TO PREVENT THE SPRAYER FROM LAYING IN WATER.
• 6-301.11 - Repeat THERE IS NO SOAP AT THE HAND SINK AT THE BAR.
  PROVIDE IT FOR HAND WASHING. CORRECTED
• 6-301.12A - Repeat THERE ARE NO PAPER TOWELS AT THE HAND SINK AT THE BAR.
  PROVIDE THEM FOR HAND WASHING. CORRECTED
• 7-102.11 - Critical Repeat THE WINDEX IS IN AN UNLABELED BOTTLE.
  LABEL IT. CORRECTED
• 7-201.11B - Critical Repeat THE WD-40 IS ON A SHELF ABOVE THE FOOD PREP LINE AND BAGS OF GROUT ARE ON THE ICE MACHINE.
  STORE THEM SEPARATELY TO PREVENT CONTAMINATION OF THE FOOD AND ICE. CORRECTED
• 3-603.11 - Critical Repeat THERE IS NO CONSUMER ADVISORY IN THE MENU FOR THE STEAKS,HAMBURGERS AND OYSTERS.
  PER MR QREITEM, INSERTS WILL BE ADDED TO THE MENUS AND A NOTICE WILL BE WRITTEN ON THE BANNER ON OYSTER NIGHT. CALL ME WHEN THIS HAS BEEN DONE 703-246-2457 AND FAX ME A COPY OF THE INSERTS 703-385-9568
• 4-204.112B - Repeat THERE ARE NO THERMOMETERS IN ONE REACH-IN REFRIGERATOR AND ONE REACH-IN FREEZER.
  PROVIDE THEM TO MONITOR TEMPERATURES.
• 4-904.11A - Repeat THE STRAWS ARE DISPENSED UNCOVERED.
  DISPENSE WRAPPED STRAWS OR FROM A DISPENSER.
• 6-303.11B - Repeat THE LIGHT BULBS ARE OUT IN ONE REACH-IN REFRIGERATOR AND ONE REACH-IN FREEZER.
  REPLACE THEM.
• 4-501.11A - SEVERAL PLASTIC PANS ARE BROKEN.
  REPLACE THEM WITH ONES IN GOOD CONDITION.
• 4-402.11A - THE HAND SINK IS NOT SEALED TO THE WALL.
  CAULK IT TO THE WALL.
• 3-304.11 - Critical .A PAN OF LEMONS IS IN THE ICE FOR CONSUMPTION.
  DO NOT STORE ANYTHING IN THE ICE FOR CONSUMPTION. CORRECTED
• 6-202.11A - THERE IS NO SHIELD ON THE BULB IN THE WALK-IN FREEZER.
  PROVIDE ONE FOR PROTECTION.
• 3-302.11A1 - Critical THE RAW SHELL EGGS ARE ABOVE THE CHEESE IN THE WALK-IN REFRIGERATOR.
  STORE THEM ON THE BOTTOM SHELF TO PREVENT CROSS-CONTAMINATION. CORRECTED
• 6-101.11A - SEVERAL WALL TILES ARE MISSING AT THE MOP SINK.
  REPLACE THEM.
• 3-304.12 - THE ICE SCOOP IS ON THE ICE MACHINE.
  STORE IT IN A CLEAN PLACE. CORRECTED
• 2-401.11B - CUPS OF WATER AND SODA ARE ON THE FOOD PREP LINE.
  DRINK FROM A CUP WITH A LID AND A STRAW TO PREVENT CONTAMINATION OF FOODS. CORRECTED
• 4-602.11E - THE FOLLOWING SURFACES ARE DIRTY: ICE MACHINE AND CAN OPENER..
  CLEAN THEM.
• 4-601.11C - THE FOLLOWING NONFOOD CONTACT SURFACES ARE DIRTY: AROUND THE BASE OF THE MIXER AND, SHELVES ABOVE THE FOOD PREP LINE.
  CLEAN THEM.
• 3-301.11C - CUPS ARE USED TO DISPENSE THE FLOUR, BREAD CRUMBS AND CHICKEN BASE.
  USE A SCOOP WITH A HANDLE. CORRECTED
• 3-302.12 - THE FLOUR IS IN AN UNLABELED CONTAINER.
  LABEL IT. CORRECTED
• 3-501.16B - Critical THE CALAMARI IN ONE REACH-IN REFRIGERATOR IS 58F.
  KEEP COLD POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW TO PREVENT POSSIBLE FOODBORNE ILLNESS. TURN THE THERMOSTAT LOWER. THE CALAMARI WAS DISCARDED. CORRECTED