October 09, 2009 (Critical Procedures)

June 16, 2009 (Routine)

• 6-201.17(A) - There has been a previousl leak in the building from upstairs and now the ceiling tiles overhanging some food preparation areas including prep tables in front of the grill appear to have mold growing on them.
  Please replace ceiling tiles to prevent overhead contamination of food.
• 6-202.15(D)(1)-(3) - The back door was observed open with emptyboxes stacked in front, but boxes were not being taken to outdoor refuse area during inspection.
  Doors and windows must be screened or closed to prevent the entry of flying pests.
• 6-501.11 - Repeat Observed that the ceiling is not maintained in good repair as there is a tile missing over WIC and moldy/broken tiles in kitchen prep areas. Observed that shelving units need to be sanded and painted so that they will be easily cleanable.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12(A) - Repeat Observed that the wooden shelves used for dry storage are worn and in need of resurfacing.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

July 08, 2008 (Routine)

• 3-302.11(A)(2) - Corrected During Inspection Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw boxed chicken was stored over a beef product in freezer storage
  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). See also storage chart
• 3-305.11(A)(3) - Repeat Onion stored on the floor
  Food shall be protected from contamination by storing the food at least 6 inches off the floor onto NSF approved shelving units or dunnage racks.
• 3-501.16(A)(1) - Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device - gyro at 90F on rotating skewer
  Potentially hazardous foods shall be hot held at a temperature of 135F or above
• 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device - sliced meatball topping at 45F, tuna at 45F, chicken at 45F and tomato at 45F
  Potentially hazardous foods shall be held cold at a temperature of 41F or below to prevent potential growth of bacteria.
• 3-501.17(A)(1) - Critical Repeat The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: chicken in sauce observed in cooler.
  ANY refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS
• 3-501.17(B) - Critical The following ready-to-eat , commercially processed food in the refrigeration unit was not properly dated for disposition after opening: cheesecake
  Refrigerated, ready-to-eat, potentially hazardous foods that are commercially processed and held at 41F or below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. Please correct by close of business
• 4-501.16(B) - Repeat The warewashing sink was not observed cleaned and sanitized
  If a warewashing sink is used to wash produce or thaw food the sink shall be cleaned and sanitized before and after each time it is used.
• 4-601.11(A) - Critical Repeat The following equipment/utensils were observed soiled to sight and touch: ladel hanging on utensil hook
  Equipment FOOD CONTACT SURFACES and utensils shall be clean to the sight and touch.
• 4-601.11(C) - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris - tabletops, shelving units
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 4-602.11(C) - Corrected During Inspection Critical Some utensils reportedly used for greater than 4 hours with potentially hazardous foods
  If used with potentially hazardous foods (time/temperature control for safety food), equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours.
• 6-404.11 - Dented can left on shelf comingled with other foods.
  Store damaged and/or spoiled products in a separate and segregated area to preclude the mistaken use of these products.
• 6-501.11 - Repeat Observed that the dry storage shelves are in need of resurfacing
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12(A) - Repeat Observed that some dry storage shelving units are in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 6-501.14(A) - Intake and exhaust air ducts are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials.
  Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.

February 14, 2008 (Critical Procedures)

• 3-302.11(A)(1) - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: - steak was stored over uncovered potato skins in reach in unit - chicken was stored over pasta in cooler.
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-302.11(A)(4) - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the following location where the food is subject to contamination: potato skins in RI unit underneath frozen seran wrapped raw steak.
  Foods shall remain covered at all times to prevent potential cross contamination.
• 3-304.12(A)-(F) - Repeat Dispensing and/or in-use utensils improperly stored between use as follows:
  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.
• 3-304.14(E) - Repeat Wet wiping cloth buckets stored on floor.
  Wet wiping cloth buckets containing chemical sanitizing solutions shall not be stored on the floor. The wet towel buckets shall also be used in a manner that prevents contamination of food, equipment, utensils, linens, and single service items.
• 3-305.11(A)(3) - Bagged onion was stored on the floor near shelving unit.
  Food shall be protected from contamination by storing the food at least 6 inches off the floor onto NSF approved shelving units or dunnage racks.
• 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device - sub sausage cooked previous day.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below.
• 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 - cakes; deli turkey.
  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. Staff will label products today prior to dinner rush.
• 3-701.11(A) - Corrected During Inspection Critical The following food item(s) is unsafe, adulterated, or not honestly presented and shall be discarded or reconditioned: expired opened gallon of milk.
  A food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure.
• 4-402.11(A) - Steel table was not installed with closely abutting surfaces to minimize the need for cleaning.
  Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
• 4-501.16(B) - The warewashing sink was not believed sanitized prior to use for rinsing vegetables in coriander (no sanitizer solution prepared). Prep sink for vegetable washing not present in facility.
  If a warewashing sink is used for washing produce please ensure that the sink is properly sanitized, free of residual matter prior to preparation of these ready to eat foods.
• 4-502.13(A) - Discolored ziploc bags believed saved for reuse of spices or other product.
  Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
• 4-601.11(C) - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris - lid of plastic box used for portioned dry spice storage.
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 5-205.15(B) - Critical Plumbing connections under the sanitizing basin of 3 C sink are leaking. Bucket was observed placed under the basin to capture wastewater.
  A plumbing system shall be maintained in good repair. Please repair or replace the pipe within 7 days to ensure that staff have a fully functional compartment sink for proper sanitizing of equipment and utensils.
• 6-202.15(A)(1)-(3) - Openings to the exterior of the building are present along the bottom of rear door.
  Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
• 6-403.11(B) - Observed that personal clothing or personal items were not stored over equipment on shelving at left of 3C sink.
  Relocate lockers and personal storage facilities to prevent the potential contamination of food, food equipment and utensils, linens, or single-service items.

October 22, 2007 (Routine)

• 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 steak was stored over mozarella sticks in freezer storage. Raw meats were stored over potatoes in freezer storage.
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-302.11(A)(2) - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw, bagged chicken was stored over packaged ground beef in freezer storage.
  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).
• 3-302.11(A)(4) - Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: uncovered breaded mozarella left on shelving underneath raw, wrapped beef.
  Foods shall remain covered at all times to prevent potential contamination.
• 3-304.12(A)-(F) - Repeat Dispensing and/or in-use utensils improperly stored between use as follows - scoop was left on tray inside non-functioning refrigerator.
  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 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.
• 3-304.14(B)(1) - Improper storage of wet wiping cloths observed.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-304.14(E) - Repeat Wet wiping cloth buckets improperly stored on the kitchen floor.
  Wet wiping cloth buckets containing chemical sanitizing solutions shall not be stored on the floor. The wet towel buckets shall also be used in a manner that prevents contamination of food, equipment, utensils, linens, and single service items.
• 3-501.13(A)-(D) - Observed the following food thawing using an improper method: ground beef thawing at room temperature in standing water.
  Potentially hazardous foods shall be thawed under refrigeration that maintains the food temperature at 41F or less or completely submerged under running water at a water temperature of 70F or below.
• 4-601.11(A) - Corrected During Inspection Critical Repeat The following equipment/utensils were observed soiled to sight and touch: metal slicer.
  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) - Corrected During Inspection Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris - metal drawer used for utensil storage, steel tray used for utensil storage on shelving unit and side of refrigerator where taco station is located.
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 4-703.11(C) - Critical Repeat 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 50-100ppm of chlorine.
• 4-903.11(A) - Repeat Pizza pie utensil used to remove food from oven was left in contact with soiled tiles in corner of floor.
  Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
• 4-903.11(C) - Found that some stacks of take out containers were not maintained in original packaging.
  Maintain items in the original protective package or stored by using other means that afford protection from contamination until used.
• 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: Hamilton Beech mixers.
  Food equipment in a food establishment shall be NSF certified or classified by an ANSI-accredited certification program or an equivalent certification program.
• 6-501.11 - Repeat Observed that the door to women's room is damaged. A glass window was observed cracked.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12(A) - Observed that the hard to reach floor space under shelving needs thorough cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 6-501.18 - Observed that a handwashing sinks was unclean and was not being maintained.
  Maintain handwashing sinks in sanitary and operable condition.

July 26, 2007 (Routine)

• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: observed tray of poultry that had inadvertently been left over a ready to eat food.
  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.
• 3-304.12(A)-(F) - Grill tong was stored on a soiled gas pipe.
  Do not store utensils on non-food contact surfaces that are not clean. 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 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 a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous.
• 3-304.14(E) - Wet wiping cloth buckets improperly stored.
  Wet wiping cloth buckets containing chemical sanitizing solutions shall not be stored on the floor. The wet towel buckets shall also be used in a manner that prevents contamination of food, equipment, utensils, linens, and single service items.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: grated cheddar.
  Potentially hazardous foods shall be held cold at a temperature of 41F or below.
• 4-501.116 - Corrected During Inspection Staff did not test the chemical sanitizing solution to ensure proper concentration of the solution.
  The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
• 4-601.11(B) - Repeat Encrusted blackened deposits were observed on the pizza dough pans.
  The food-contact surfaces of cooking equipment shall be kept free of encrusted grease deposits. A surface that is soiled cannot be effectively sanitized. Once soiled with blackened residue they may need to be replaced.
• 4-601.11(C) - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: - oven belt- table drawer observed soiled with flour- interior component of slicer- shelving on which take out trays are stored
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 4-703.11(C) - Corrected During Inspection Critical When tested, no 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 50-100ppm of chlorine.
• 4-903.11(A) - Single service take out trays were not held in original packaging.
  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.
• 4-904.11(A) - 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.
• 6-501.11 - Repeat Observed that the stairwell was damaged leading to potential harborage for pests inside structure.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.114(A) - Observed that numerous chairs were left in storage in attic. This is a take out facility only.
  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.

April 12, 2007 (Critical Procedures)

• 3-202.15 - Corrected During Inspection Critical The following food item(s) from damaged packaging were found offered for sale or service: dented can of pineapple.
  Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Separate and return all dented and damaged canned goods to your food supplier for a credit.
• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: chicken in marinade was stored in refrigerated container next to green peppers and flour. Some of the marinade was saturating ridge of container. In addition containers of cut chicken pieces were observed on cooler shelving over tomato sauce.
  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)(1) - Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: gyro on warming unit.
  Potentially hazardous foods shall be hot held at a temperature of 135F or above. BEING CORRECTED.
• 3-501.17(A)(1) - Corrected During Inspection Critical Repeat The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: ground beef in cooler.
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required.
• 3-501.17(B) - Corrected During Inspection Critical Repeat The following ready-to-eat , commercially processed food in the refrigeration unit was not properly dated for disposition after opening: ham and bologna in cooler and cheesecake and carrot cake in display case.
  Refrigerated, ready-to-eat, potentially hazardous foods that are commercially processed and held at 41F or below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS or if held at 41F-45F shall be clearly labeled and date marked with a "USE BY" date not exceeding 4 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. THIS ITEM IS BEING CORRECTED.
• 4-601.11(A) - Critical Repeat The following equipment/utensils were observed soiled to sight and touch: corners, ridges and sides of rectangular upper compartments of Deli station unit and drawer of tabletop where dough is portioned and made into pies.
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. THIS ITEM IS BEING CORRECTED.
• 4-602.11(C) - Corrected During Inspection Critical It was learned that in use spatulas were not cleaned at four hour intervals.
  If used with potentially hazardous foods equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours.

January 09, 2007 (Routine)

• 3-304.14(B)(1) - Improper use of wet wiping cloths observed.
  Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-501.17(A)(1) - Critical Repeat The prepared ready-to-eat (RTE) pasta, sausage and ham in cooler was 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.
• 3-501.17(B) - Critical The ready-to-eat (RTE) commercially processed cake slices in the refrigeration display case were not properly dated for disposition after opening.
  Refrigerated, ready to eat, potentially hazardous foods (time/temperature control for safe food) that are commercially processed and held at 41f or below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS or if held at 41f-45f shall be clearly labeled and date marked with a "USE BY" date not exceeding 4 TOTAL DAYS.
• 4-501.11(B) - The door gaskets of the small freezer are deteriorating.
  Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
• 4-601.11(A) - Critical Repeat The following equipment/utensils were observed soiled to sight and touch: drawer used for flour storage.
  Equipment FOOD CONTACT SURFACES and utensils shall be clean to the sight and touch.
• 4-601.11(B) - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: pizza pans in coolers.
  The FOOD CONTACT SURFACES of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumlations. replace pan supply given the extended wear and buildup.
• 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 - metal base under oven conveyor belt.
  NON-FOOD CONTACT SURFACES of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 6-301.14 - Repeat Observed that signs are missing in restrooms notifies food employees to wash their hands.
  Replace the signs reminding food employees to wash their hands with signs that are clearly visible/
• 6-303.11(C) - Observed that inadequate lighting was provided in the food preparation areas.
  replace non-functioning bulb to increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
• 6-501.11 - Repeat Observed that the long PVC pipe under handsink was beginning to separate from wall. Men's restroom wall has a perforation.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.

September 19, 2006 (Routine)

• 2-102.11(C)(11) - Corrected During Inspection Critical staff did not properly set up wash rinse sanitize stations at compartment sink
  please train staff in proper sanitizing at compartment sink.
• 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food observed in cooler.
  please ensure all foods are covered to prevent cross contamination.
• 3-304.14(B)(2) - Wiping cloths improperly stored between use.
  place cloths in sanitizer at all times when not in use.
• 3-501.13(A)-(D) - Observed large volume of wings thawing at room temperature.
  please ensure all meat is thawed under running water, in Ref unit or as part of cooking process.
• 3-501.17(A)(1) - Corrected During Inspection Critical The prepared ready-to-eat (RTE) marinated chicken pieces were observed without an expiration date.
  please label all items with an expiration date not to exceed 7 days from the preparation date.
• 4-601.11(A) - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: container for single use plastic and forks.
  please maintain containers for plastic products clean and sanitized.
• 4-904.11(A) - the single use take out cake boxes were observed soiled on exterior surface. ere found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  ensure containers remain clean after cake portions are placed in them.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  place a handwash sign at each handsink location.
• 6-501.11 - Repeat Back door, stair passage and shelving need repair or refinishing.
  Finish repairs to physical facility to maintain structures safe and intact

April 19, 2006 (Routine)

• 3-202.15 - Corrected During Inspection Critical Dented can of Ripe Black Olives was observed stored on shelf with sound canned goods as if to be offered for sale or service.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 3-302.11A4 - Critical Repeat (CORRECTED DURING INSPECTION): Observed the following foods uncovered in the following locations:1. pans of Mild and Hot buffalo wing sauce 2. pan of ground taco meat 3. pan of black beans
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-501.16B - Critical Repeat The following foods were found cold holding at improper temperatures:1. (CORRECTED DURING INSPECTION): portioned, wrapped chicken wing dings in chemical bucket on table next to deep fryers (46F)2. individually portioned containers of blue cheese dressing in Glenco-Star 2-door prep cooler (55F)3. container of cooked noodles in Glenco-Star 2-door prep cooler (48F)
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less.
• 4-204.112A - The temperature measuring device in the True Sliding Door soda/dessert cooler (at facility entrance) was not properly located in the warmest (front) part of the unit.
  Relocate the temperature measuring device to the warmest (front) part of the refrigeration unit to properly represent the ambient air temperature.
• 4-501.11A - Glenco-Star 2-door prep cooler was observed in a state of disrepair and damaged. Ambient air temperature was measured at 48F at time of inspection. Ambient air temperature shall be maintained at 41F or below at all times.
  Repair the above-mentioned equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-501.11B - Repeat The door gasket of the Beverage Air 2-door LP freezer was noted damaged (torn/split).
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-502.11C - Repeat The ambient air temperature gauge inside the Beverage Air 2-door LP freezer was noted in disrepair and/ or not accurate in the range of use.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 6-404.11 - Corrected During Inspection Dented can of ripe black olives for credit, redemption, or return noted not being stored in a separate designated area.
  Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
• 6-501.11 - Walls in Men's and Women's restrooms found damaged/in disrepair. Surfaces not smooth, nonabsorbent, durable, and easily cleanable.
  Repair and maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 7-203.11 - Corrected During Inspection Critical A container previously used to store poisonous or toxic materials is being used to store portioned and wrapped raw chicken wing dings.
  Refrain from using containers previously used to store poisonous or toxic materials to store, transport, or dispense food because of the potential for contamination of the food.

April 19, 2006 (Routine)

• 3-202.15 - Corrected During Inspection Critical Dented can of Ripe Black Olives was observed stored on shelf with sound canned goods as if to be offered for sale or service.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 3-302.11A4 - Critical Repeat (CORRECTED DURING INSPECTION): Observed the following foods uncovered in the following locations:1. pans of Mild and Hot buffalo wing sauce 2. pan of ground taco meat 3. pan of black beans
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-501.16B - Critical Repeat The following foods were found cold holding at improper temperatures:1. (CORRECTED DURING INSPECTION): portioned, wrapped chicken wing dings in chemical bucket on table next to deep fryers (46F)2. individually portioned containers of blue cheese dressing in Glenco-Star 2-door prep cooler (55F)3. container of cooked noodles in Glenco-Star 2-door prep cooler (48F)
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less.
• 4-204.112A - The temperature measuring device in the True Sliding Door soda/dessert cooler (at facility entrance) was not properly located in the warmest (front) part of the unit.
  Relocate the temperature measuring device to the warmest (front) part of the refrigeration unit to properly represent the ambient air temperature.
• 4-501.11A - Glenco-Star 2-door prep cooler was observed in a state of disrepair and damaged. Ambient air temperature was measured at 48F at time of inspection. Ambient air temperature shall be maintained at 41F or below at all times.
  Repair the above-mentioned equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-501.11B - Repeat The door gasket of the Beverage Air 2-door LP freezer was noted damaged (torn/split).
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-502.11C - Repeat The ambient air temperature gauge inside the Beverage Air 2-door LP freezer was noted in disrepair and/ or not accurate in the range of use.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 6-404.11 - Corrected During Inspection Dented can of ripe black olives for credit, redemption, or return noted not being stored in a separate designated area.
  Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
• 6-501.11 - Walls in Men's and Women's restrooms found damaged/in disrepair. Surfaces not smooth, nonabsorbent, durable, and easily cleanable.
  Repair and maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 7-203.11 - Corrected During Inspection Critical A container previously used to store poisonous or toxic materials is being used to store portioned and wrapped raw chicken wing dings.
  Refrain from using containers previously used to store poisonous or toxic materials to store, transport, or dispense food because of the potential for contamination of the food.

October 27, 2005 (Follow-up)

• 2-103.11E - Repeat Observed employees not inspecting food deliveries upon receipt.
  Have employees routinely inspect food as they are received to verify that they are from an approved source, they are delivered at the required temperatures and they are stored in a manner that prevents contamination during shipment or transport. (NOTE: Upon reinspection, could not observe facility inspecting food shipments. No deliverires were made at time of follow-up inspection.)
• 4-601.11B - Repeat Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: 1. pizza pans heavily encrusted with grease/soil deposits2. gyro cooking unit (CORRECTED UPON REINSPECTION)
  Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability. (NOTE: Plans in place to order new pizza pans to replace encrusted existing pans.)

October 11, 2005 (Routine)

• 2-103.11E - Observed employees not inspecting food deliveries upon receipt.
  Have employees routinely inspect food as they are received to verify that they are from an approved source, they are delivered at the required temperatures and they are stored in a manner that prevents contamination during shipment or transport.
• 2-301.14A - Critical Food employees failed to wash hands (at time of inspection), before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 2-402.11A - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 3-302.11A4 - Critical Found the following unwrapped or uncovered foods in the Beverage Air 2-Door refrigeration/freezer units:1. container of pizza sauce2. container of potato skins3. container of mozzarella sticks4. container of chicken breast fillets
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.12 - Observed dispensing utensils improperly stored in standing cold water (at taco prep unit), 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 - Corrected During Inspection Observed wet wiping cloths improperly stored on food prep counter surfaces.
  Wet wiping cloths shall be stored inside sanitizing solution between and after use.
• 3-305.11A3 - The following boxed cans of food observed stored on the floor and/or food stored less than 6" above the floor:1. tomato paste2. plum tomatoes3. jalapeno pepper slices4. crushed tomatoes
  Elevate and maintain food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.13 - Observed buckets of individually portioned chicken wing dings thawing in pickle buckets on floor in mid-kitchen area..
  Thaw potentially hazardous foods by either of the following methods: (A) Under refrigeration that maintains food temperature at 41F or less, (B) Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow , or (C) As part of the cooking process.
• 3-501.16A - Critical The following foods were observed hot holding at improper temperatures:1. gyro meat (82F)2. ground beef (111F)
  Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
• 3-501.16B - Critical Repeat Diced chicken was observed cold holding at improper temperature (51F).
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less.
• 3-501.17A - Critical (CORRECTED DURING INSPECTION): The following prepared ready-to-eat (RTE) foods in the low profile (LP) refrigeration unit was not observed properly dated for disposition:1. coleslaw2. tuna salad3. cold cuts of luncheon meats4. provolone cheese slices
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 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.
• 4-101.111 - Material(s) that are rough, absorbent, corrosive, and/or not durable (e.g. rubber, plastic, aluminum sheeting, wooden, paper, cloth, cardboard), were observed being used as lining in the following areas:1. white, plastic lining affixed to interior surfaces of exhaust casing
  Remove and discontinue use of lining. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-101.19A - Observed wooden butcher block table behind walk-in units being used as a food contact/prep surface.
  Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface.
• 4-501.114A - Critical Chlorine sanitizing solution was observed not at an acceptable concentration (0 ppm).
  Provide and maintain chlorine sanitizing solution at 50 - 100 ppm (parts per million).
• 4-501.11A - The following equipment was observed in a state of disrepair and damaged:1. floor of walk-in freezer 2. missing hood filters3. water leak in interior compartment of Beverage Air 3-Door cooler4. rusted bottom shelf of wooden butcher block table behind walk-in unit5. rusted metal shelving unit storing clean equipment/utensils and canned goods6. exposed wooden shelves of built-in shelving unit along wall in rear hall area
  Repair, replace and maintain the above mentioned equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-501.11B - Observed the door gaskets of all low profile cold holding units in food prep area damaged.
  Repair or replace the door gaskets in accordance with the manufacturer's specifications.
• 4-502.11A - Large, stainless steel bowl(s) and plastic containers observed in a state of repair and condition (cracked, broken, or chipping), 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.
• 4-502.11C - The ambient air temperature gauge inside the Beverage Air 3-Door pizza prep observed in disrepair and/ or not accurate in the range of use.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 4-601.11B - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: 1. pizza pans heavily encrusted with grease/soil deposits2. gyro cooking unit
  Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
• 4-602.11C - Critical Food contact surfaces of the can opener observed soiled with accumulations of food residues.
  Clean food-contact surfaces of can opener no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 4-602.12A - The food contact equipment surface of the following equipment observed soiled with accumulations of grime and debris:1. crumb tray under conveyor belt at exit end of pizza oven
  Clean the food contact surface of the cooking equipment to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
• 4-602.12B - Observed the cavity of the microwave oven soiled.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
• 4-602.13 - The nonfood contact surface of the following equipment had accumulations of grime and debris:1. handle and interior surfaces of drawer attached to pizza dough prep/flouring table2. exterior surfaces of deep fryers3. exterior and interior surfaces of all Beverage Air cold holding units, including the door and the handle
  Clean and maintain the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-903.11A - Observed box of single service containers were found stored on floor in hallway of walk-in cold holding units.
  Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 4-903.11B - Single service utensils on front table adjacent to front counter found stored with food contact surface exposed.
  Store single service utensils inverted with handles presented first to prevent contamination of the food contact surface by hands.
• 4-903.12A - Clean aprons and wiping cloths were found stored under the front pizza box counter exposed to environmental contaminants.
  Discontinue storage of clean linens unprotected locations subject to contamination.
• 6-501.11 - Observed the following physical structures not maintained in good repair:1. chipping paint on large vent in ceiling in front if pizza oven 2. soiled/stained, chipping ceiling tiles throughout food prep area3. exposed wood at front counter needs to be sealed by painting4. broken or missing floor tiles in front of deep fryers and in room storing water heater5. severely damaged wall in room storing water heater6. holes in aluminum wall behind wooden butcher block prep table
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.110B - Employee's purse found stored in areas (on metal shelving unit located adjacent to 3-compartment sink), 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.
• 6-501.111C - Critical Observed live roach crawling across wooden butcher block table behind walk-in refrigeration/freezer unit.
  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.
• 6-501.12A - The following physical structures noted in need of cleaning:1. wall behind 3-compartment sink2. soiled underside of shelf above 3-compartment sink3. dust accumulated wall over taco prep unit
  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.
• 6-501.14A - Observed ventilation/air ducts are not being cleaned in Men's and Women's restrooms.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.
• 6-501.14B - Exhaust hood observed in need of cleaning.
  Clean ventilation systems so they do not create a public health hazard or nuisance or unlawful discharge.
• 6-501.16 - Observed mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 6-501.18 - Observed kitchen handsink are unclean and not maintained.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.

January 25, 2005 (Routine)

• 2-401.11A - Corrected During Inspection Critical Found paritally consumed open can of beverage on top of microwave at prep counter.
  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.
• 3-202.15 - Critical Found dented cans of foods on shelving with other in-use canned goods:1. pitted medium ripe olives;2. cheese sauce;3. tomato ketchup.
  CORRECTED DURING INSPECTION-0-Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 3-501.16B - Critical Repeat Found pre-cooked meatball at 55F, in top GlencoStar prep unit, cold holding at improper temperatures.
  CORRECTED DURING INSPECTION--Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 3-602.11B - Corrected During Inspection Found parsley in container with barely readable "oregano" label.
  Ensure all food packaged in the establishment is labeled with the following: 1. The common name of the food or an adequately descriptive identity statement 2. If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives. 3. An accurate declaration of the quantity of contents. (4) The name and place of business of the manufacturer, packer, or distributor and 5. Nutrition labeling as specified in 21 CFR 101 and 9 CFR 317.
• 4-502.13A - Corrected During Inspection Manufacturer container for oregano, was observed reused for the storage of parsley.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-601.11C - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1. countertops, and shelving;2. outside Amana microwave on countertop;3. gaskets of GlencoStar LP unit.
  Maintain nonfood-contact surfaces of equipment clean.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment:1. Black and Decker coffee maker;2. Proctor Silex blender.
  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.
• 5-205.15B - Plumbing connections found leaking under the handsink closest to cookline.
  Plumbing systems and components shall be maintained in good repair.
• 6-202.15 - Repeat Openings to the exterior of the building are present along the bottom of the back door.
  Protect the food establishment against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight fitting windows; and (3) Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 6-305.11B - Observed personal items stored over and with cleaned storage/cookware on shelving near 3-comp.sink.
  Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions.
• 6-501.114A - Facility is storing unnecessary items to the operation or maintenance of the establishment --- Amana microwave not working.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 6-501.12A - Physical structure noted in need of cleaning to include, flooring throughout facility, and shelving, and cookline filters where grease drips are hanging.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 7-205.11 - Corrected During Inspection Critical Found can of WD-40 on table beside slicer.
  Use mineral oil, a food-grade lubricant.Lubricants used on food-contact surfaces, on bearing and gears located on or within food-contact surfaces, or on bearings and gears that are located so that lubricants may leak, drip, or be forced into food or onto food-contact surfaces shall meet the requirements specified in 21 CFR 178.3570 Lubricants with Incidental food contact.

July 20, 2004 (Follow-up)

July 07, 2004 (Routine)

• 3-501.17C - Critical The ready-to-eat (RTE) commercially processed dressings in the refrigeration unit were 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.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: Slicer
  Clean and sanitize these surfaces for food contact.
• 6-202.14 - Toilet room door of the far restroom not provided with a self-closing door.
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 3-501.16B - Critical Two (2) prep units and food items cold holding at improper temperatures (prep unit 51F, sandwich prep 50F, sourcream 62F, shredded cheese 57F)
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less. Note: HACCP guidelines recommend discard of potentially hazardous food items found stored at 70F or above for 2 or more hours.
• 7-102.11 - Critical Working containers of chemicals are not properly labeled on a shelf to the left of the three comparment sink.
  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.
• 5-203.14B - Critical A hose was observed attached to the mop sink and no backflow prevention device was observed at the hose bibb.
  Provide a backflow prevention device to preclude backsiphonage into the public system.
• 3-501.17A - Critical The prepared ready-to-eat (RTE) foods including tuna salad, coleslaw, salsa, and individually wrapped lunch meats in the refrigeration unit are not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor at the dry storage area.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine based test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 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.
• 3-302.11A1 - Critical Raw animal food(Eggs) stored over ready-to-eat (RTE) food (lunch meat and cheese) in the refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 4-204.18 - The Sandwich prep unit does not have a dustproof barrier between the condenser unit and food or food contact surface.
  Install a dustproof barrier between the condenser unit and food contact areas to prevent dust contamination of food.
• 5-501.113B - Outside refuse container was uncovered.
  Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
• 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: hamburgers
  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 printing.
• 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: gaskets.
  Maintain nonfood-contact surfaces of equipment clean.
• 7-202.12B - Critical The MaxAttrax roach killer with boric acid is being used in a manner that does not prevent the contamination of food, equipment, utensils, linens or single service items.
  Remove from the premises and chemicals/toxics must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items.
• 4-501.11B - The door gaskets and handle of the sanwich prep unit and Beverage Air prep unit are damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 6-202.15 - Openings to the exterior of the building are present along the back door of the establishment.
  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.
• 4-501.11A - Water was observed pooling at the bottom of the pizza prep unit.
  Repair the prep unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.

July 30, 2003 (Follow-up)

• 6-501.114A - Unused ice machine is still on premises. Manager has made arrangements for it to be removed, however
  
• 6-301.11 - no soap at one of the employee hand sinks.
  Provide soap, corrected

July 10, 2003 (Complaint)

July 08, 2003 (Routine)

• 6-501.12A - Repeat Ceiling lights are soiled, light shields ahve dead insects in them
  Clean the light covers; replace damaged and stained tiles.
• 6-303.11C - Repeat Some tube lights are out in the ceiling
  Replace burned out and missing lights
• 3-603.11 - Critical There is no Consumer Advisory for hamburgers served cooked to order. Discussed Consumer Advisory; there must be one for the hamburgers. Left handout. Provide the required consumer advisory on the menu.
  
• 6-501.11 - Front window is broken and patched with duct tape.
  Replace the damaged window.
• 6-202.11A - Light bulb shield over pizza oven is missing
  Replace the light shield
• 4-502-11A - Noted damaged spatula
  Discard damaged utensils
• 4-602.13 - Noted soiled, moldy gaskets at Bev.Aire two door undercounter unit. Underside of shelf over hoagie prep unit soiled, some pizza pans have baked on dough/grease
  Clean all the above items.
• 8-304.11A - Permit is not posted (old permit is posted)
  Post permit where it can be seen by the public
• 7-102.11 - Critical No label on degreaser spray bottle
  Label all cleaners/other toxics (corrected)
• 6-501.114A - Noted unused ice machine in front area. Unused bread machine also
  Remove these as they are unused and unnecessary
• 3-301.11B - Critical Repeat Cups are used to dispense foods
  Use scoops or dipsensers with handles to dispense food.
• 3-501.16B - Critical Repeat Cheese at prep unit was 51 degrees
  Keep all potentially hazardous foods at 45 degrees or lower in cold holding. Note: should be 41 degrees, may be 45 degrees in existing equipment, corrected
• 3-305.11A1 - Repeat Open bag of flour on shelf
  After opening flour, or other foods, cover or put in a covered container
• 3-304.14B2 - There are no sanitzer containers for wet wiping cloths
  Set up containers for wiping cloths; one at each work area and one at can opener
• 4-501.11A - Metal shelving for dry storage and painted wooden shelves for dry storage (rear area)
  Clean these shelves and repaint wooden one, scrape metal to remove rust and paint or replace shelves with new, commercial shelving.
• 4-601.11A - Critical Repeat Can opener is soiled
  Clean can opener after each use, set up a container of sanitizr solution (50 pp chlorine bleach)
• 5-501.111 - Grease containers are dirty and dripping
  Replace containers with clean ones; call removal company and clean the ground where grease has spiled. It has spilled on asphalt and on wooden rack, clean rack too.
• 6-501.15 - Critical
  
• 5-203.13 - there is no utility sink in the restaurant. A utility sink must be provided. Em,loyees may have been using three vat sink which is not for waste water disposal. Recommend replacing the hand sink in one of the two tolet rooms with the utiltity sink.
  
• 6-301.11 - no soap in employee toilet room
  provide soap to all hand sinks, corrected
• 4-501.11B - Gaskets are ripped in the two door reachin across frompizza oven Manager could not locate drain plugs for three vat sink
  Provide drain plugs so warewashing can be done correctly Replace the gaskets for both doors.