July 31, 2009 (Follow-up)

July 21, 2009 (Critical Procedures)

• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cream cheese at 48F in display case.
  Sandwiches and cream cheese discarded. 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.
• 3-501.19(B)(1)-(4) - Corrected During Inspection Critical The following food item(s) for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated: self service milk was not marked for discard. (Timer was not set. )
  Normally, they use the timer to remind themselves to change the self-service milk every 2 hours, however the timer was at 00:00. Please remember to set the timer and change the milk when it goes off. If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours is used as the public health control : 1) the food shall have an initial temperature of 41F or less if removed from cold holding temperature or, 2) the food shall have an initial temperature of 135F or above if removed from hot holding temperature control, 3) the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 4) the food shall be cooked and served, served if ready to eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 5) the food if unmarked or marked to exceed a 4 hour limit shall be discarded.
• 4-501.114(C) - Corrected During Inspection Critical Quaternary ammonium compound sanitizing solution used was not at an acceptable concentration. (less than 200 ppm in wiping cloth buckets.
  Change sanitizer for wiping cloth buckets more frequently to prevent solution from going below 200 ppm. A quaternary ammonium compound solution shall have a minimum temperature of 75F, a concentration as specified under 7-204.11 and as indicated by the manufacturer's use directions included in the labeling, and be used only in water with 500mg/L hardness or less or in water having a hardness no greater than specified by the manufacturer's label.

July 31, 2008 (Routine)

• 4-601.11(A) - Corrected During Inspection Critical Repeat The following equipment/utensils were observed soiled to sight and touch: Two-door prep refrigerator in the back room and two-door upright refrigerator located in the back room.
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Cabinet under soda fountain noted with debris.
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 4-903.11(C) - Corrected During Inspection Large coffee filters were observed stored unprotected on the coffee machine at the serving area.
  Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
• 4-903.11(D) - Observed a box of plastic lids stored on the floor in the back room.
  Keep all single service articles off the floor to protect them from contamination.
• 43.1-3-3(a) - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
• 6-301.12(A) - Corrected During Inspection Observed that paper towels were not provided at the front serving area handwashing sink.
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• 6-501.111(C) - Critical Evidence of rodent presence was noted in a cabinet under the soda fountain. Rodent dropping were observed in this area.
  Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises effective methods shall be used to control their presence. (Manager made a service call to pest control company during the inspection Service are to be provided within two hours)
• 6-501.12(A) - Corrected During Inspection Repeat Observed that the floor under shelving inside the walk-in freezer in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 6-501.16 - Repeat Observed that mops are improperly stored between use. A wet mop was noted stored in mop bucket not hung to properly air dry.
  Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.

March 03, 2008 (Routine)

• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:half & half , nonfat skim milk, both at self serve 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.
• 4-601.11(A) - Corrected During Inspection Critical Repeat The following equipment/utensils were observed soiled to sight and touch: interior surfaces of upright refrigerators/freezers and reach-in refrigerators throughout.
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 4-703.11(C) - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket.
  The wiping cloth buckets used for the storage of wet towels shall be maintained at a chemical concentration of at least 200ppm of Quatenary ammonium.
• 4-903.11� - Corrected During Inspection Coffee filters were observed stored unprotected at the coffee station in the serving area.
  Place the filters in their original plastic sleeves to protect them from contamination.
• 5-205.11(A) - Corrected During Inspection The handwashing facility located at the back work area is blocked, preventing access by employees for easy handwashing.
  A handwashing sink shall be maintained so that it is accessible at all times for employee use.
• 6-202.11(A) - One of the light bulb(s) fixtures on the ceiling in the back work 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.
• 6-301.14 - Corrected During Inspection Repeat A sign or poster that notifies food employees to wash their hands is not provided at the hand sink used by food employees located in the back work area.
  Post a sign to remind food employees to wash their hands to prevent contamination of food and food contact surfaces.
• 6-501.12(A) - Repeat Observed that the floor inside the walk-in refrigerator and under the back-wall counter at the front serving area is in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 6-501.16 - Corrected During Inspection Mops and brooms not hung up to air dry.
  After each use, hand wet mops to properly air dry.

August 22, 2007 (Routine)

• 2-402.11(A) - Employees observed working in the food service area without proper hair restraints.
  Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
• 3-304.14(B)(1) - Corrected During Inspection Improper storage of wet wiping cloths was observed. Wet wiping towels were note soaked in sanitizing solution after each use.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-501.17B - Critical Observed that the commercially processed, ready-to-eat sandwiches and other food catered to the establishment held in the cold-holding display case 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.
• 4-601.11(A) - Corrected During Inspection Critical Repeat The following equipment/utensils were observed soiled to sight and touch: Reach-in refrigerators the serving area and in the back room.
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 4-903.11(A) - Single service cups were found stored .next to a hand sink in the back room.
  Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
• 6-301.14 - Observed that sign or poster that notifies food employees to wash their hands is not provided at serving area handwashing sinks used by food employees.
  Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
• 6-501.113(A) - Corrected During Inspection Repeat Maintenance tools are not being stored in a way that prevents the contamination of food, equipment, utensils, linens, and single-service items. Broom,dust pan, and brush observed stored at the soda syrup shelving area in the back room.
  Store all maintenance tools in a manner that prevents contamination of food and food-contact surfaces.
• 6-501.12(A) - Observed that the floor in a cabinet under the wall counter in the serving area is in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

March 13, 2007 (Routine)

• 3-501.16(A)(1) - Corrected During Inspection Critical The following food items were found hot holding at improper temperatures : skim milk, whole milk.
  Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.16(A)(2)(a) - Critical The coffee creamers at he self-service station were cold holding at improper temperatures.
  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. Replace the creamers more frequently (every two hours) to prevent the growth of harmful bacterial that cause foodborne illnesses.
• 4-501.14(A)-(C) - The exterior surface of the dish washing machine were soiled with debris and in need of cleaning..
  A warewashing machine, the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths and drainboards or other equipment used to substitute for drainboards shall be cleaned before use, throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function and if used at least every 24 hours.
• 4-601.11(A) - Critical The bottom sections inside the refrigerators were observed soiled to sight and touch
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: exterior surfaces of the soup warmer, and rubber gaskets on refrigerator doors.
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 43.1-3-3(a) - Corrected During Inspection Critical There was no Certified Food Manager present at the beginning of the inspection.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
• 6-303.11(A) - Observed that inadequate lighting was provided in the walk-in refrigerators, walk-in freezers. The only available bulb was burned out.
  Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas. Replace the burned out bulb.
• 6-501.113(A) - Corrected During Inspection Maintenance tools such a brooms and dust pan are not being stored in a way that prevents the contamination of food (soda), and equipment(hand sink ).
  Store all maintenance tools in a manner that prevents contamination of food and food-contact surfaces.
• 6-501.114(A) - Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
  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.
• 6-501.12(A) - Observed that the floor inside the walk-in freezer is in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

May 17, 2006 (Routine)

• 2-402.11A - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 4-202.16 - Repeat Milk crate(s) found used for the following: panini refrigeration storage.
  Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: inside of small Ref unit in dry storage area was soiled with drink residue.
  Clean and sanitize these surfaces for food contact.
• 4-903.11A - boxed goods stored on floor in dry storage area..
  Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 4-903.12A - Clean take out lids were found stored at the side of prep sink where exposed to splashing.
  Discontinue storage of clean equipment and utensils in a location subject to contamination.

January 30, 2006 (Routine)

• 3-501.16B - Critical Repeat Milk was observed at 45 F.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less.
• 4-202.16 - Repeat Milk crate(s) found used for the following:- storing boxes in freezer.
  Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 4-301.11 - Repeat Thermostat adjustment was not maintaining foods at required temperatures in small Bev Air Ref unit where the gallon milk jugs were held.
  Recommend having unit adjusted to lower ambient temperature so that foods are consistently held at required cold hold temperature. Improper food storage temperatures are a major contributing factor to foodborne illness.

January 30, 2006 (Routine)

• 3-501.16B - Critical Repeat Milk was observed at 45 F.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less.
• 4-202.16 - Repeat Milk crate(s) found used for the following:- storing boxes in freezer.
  Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 4-301.11 - Repeat Thermostat adjustment was not maintaining foods at required temperatures in small Bev Air Ref unit where the gallon milk jugs were held.
  Recommend having unit adjusted to lower ambient temperature so that foods are consistently held at required cold hold temperature. Improper food storage temperatures are a major contributing factor to foodborne illness.

August 26, 2005 (Routine)

• 3-305.11A3 - Soda syrup stored on the floor and/or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-202.16 - Milk crate(s) found used for the following:elevating boxed foods in freezer.
  Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 4-501.116 - There is no QUAT chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
  Obtain a Quat chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 43.1-3-3A - Critical There is no Certified Food Manager present at the beginning of the inspection.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. This includes hours of food service and preparation.
• 6-301.11 - Soap was not provided at the hand washing sink by kitchen door.
  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.

March 11, 2005 (Routine)

• 3-501.16B - Critical Cream cheese found at 45 F
  Ensure that potentially hazardous foods for cold holding are maintained at 41F or less to inhibit the growth of harmful bacteria.
• 4-301.11 - Display case not operating according to specificaitons of manufacturer
  Adjust or repair unit to maintain foods at 41 F.
• 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a Quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 4-501.15A - The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications.
  Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized. Rinse cycle must reach 160 F.
• 4-904.11A - Plates were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store plates with food or lip-contact surface facing downward to prevent contamination prior to use.

November 18, 2004 (Routine)

• 4-302.14 - Repeat There is no locatable test kit located in the facility for monitoring the concentration of the Quat chemical sanitizing solutions.
  Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 6-501.111D - Harborage conditions exist as fruit flies were seen in back of kitchen..
  Eliminate harborage conditions by pouring bleach water into drains in floor every night. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.12A - Floors in back of kitchen are in need of cleaning.
  All floors, walls, and ceilings must be cleaned regularly. 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.

October 17, 2003 (Routine)

• 4-202.16 - "homemade" shelving is used for storage at the end of the prep area: noncommercial shelves stored on plastic containers
  these are not designed and constructed to allow easy cleaning due to projections and crevices. Replace this shelving with commercial shelving
• 6-303.11B - light out in service area
  replace burned out light bulb
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 4-501.11B - The door to one of the cabinets has fallen off
  Repair or replace the door .
• 43.1-3-3A - Critical the new manager has not received his CFM card yet from Fairfax County however he has a current ServSafe certificate
  Manager must obtain his local CFM card within one week; in the meantime one of the other (five) CFMs must be on site during times the cafe is operating
• 3-304.14B2 - wiping cloths solution is weak
  increase quat sanitizer level to 200ppm for storage of wet wiping cloths
• 5-103.12 - water pressure is low in food prep area; employees turn off dipper well when other equipment is runnign; this has apparently been a problem before
  Water pressure must be sufficient to provide flow to all equipment in the establishemnt. Inadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure to the equipment immediately.
• 4-803.11 - Soiled linens were found stored in a location that may directly or indirectly contaminate food or food-contact surfaces.
  Store soiled linens in appropriate receptacles to prevent the contamination of food or food-contact surfaces.
• 3-304.12 - Dispensing utensils improperly stored between use; dipper well was turned off.
  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 during inspection
• 4-501.110A - The wash temperature of the high temperature sanitizing warewashing machine is not meeting the manufacturer's specifications. The minimum temperature was 150f while the actual temperature was 91f
  Discontinue the use of the warewashing machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
• 5-202.12A - Water from the handwashing sink was 72F. The hot water from the three vat sink was as measured at a temperature less than 110F.
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
• 4-501.19 - The water temperature at the three vat sink was 73f; since the dish machine is not operating correctly the three vat sink must be used and the temperature is inadequate.
  Maintain a temperature of 110F and above or the temperature specified by the manufacturer for optimal performance of the detergent to clean equipment and utensil surfaces.

October 17, 2003 (Follow-up)

July 22, 2003 (Routine)

• 4-903.11B - Clean service plates were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
• 5-205.11B - Repeat The handwash station at the front counter is being used as a dump station.
  The handwash facility identified above is to be used for washing hands only.
• 6-301.12A - Repeat Observed that no paper towels were available for handsink in the back.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-301.11 - Soap was not provided at the hand washing lavatory in the back.
  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.
• 3-501.16B - Critical Repeat Whole milk cold holding at improper temperatures. (55F)
  Corrected during inspection.Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 5-205.11A - The handwashing facility located at the back is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 6-501.12A - Repeat Walls at three compartment sink and sink compartments in the @Location@ 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.

February 03, 2003 (Routine)

• 2-401.11A - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) the employee's hands (2) the container and (3) exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. CORRECTED
• 5-205.11B - The handwash station at the front is being used as a dump station.
  The handwash facility identified above is to be used for washing hands only. CORRECTED
• 7-201.11B - Critical Containers of bleach water is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items. CORRECTED
• 5-205.15B - Plumbing connections under the back handsink piping are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 3-501.16B - Critical Repeat Whole milk cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or above to inhibit the growth of harmful bacteria. CORRECTED
• 3-306.11 - The food on display is not protected from contamination. Samples of desserts.
  Protect food on display by the use of packaging counter, service line, or salad bar food guards display cases or other effective means to prevent contamination. CORRECTED
• 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. CORRECTED