Bonefish Grill, 6315 Multiplex Dr, Centreville, VA - Restaurant inspection findings and violations

October 20, 2009 (Routine)

Violations:

• 3-501.15(A)(1)-(7) - Corrected During Inspection Cream sauce cooling ice bath. Measured cream sauce at 138F. In ice bath for 2 hours.
  Sauce needs to be stirred to facilitiate cooling. See cooling requirements on hand out. Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
• 3-501.15(B)(1)-(2) - Corrected During Inspection Food containers for cooling food are arranged so as not to allow for maximum heat transfer. Observed egg roll mixture at 61F with lid on in walk-in. (made 1 hour ago)
  Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat Tomatoes cold holding in left prep unit at 51F. Cream sauce cold holding in middle prep unit at 50F.
  Chill to 41F BEFORE placing in prep unit. Fill container only 2/3 to keep chilled. Some items may need lid to keep cold. 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 to limit bacteria growth.
• 4-204.112(B) - Broken thermometer observed in left prep unit.
  Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
• 4-501.11(B) - Gaskets on some refrigerators need repair.
  Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
• 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: small refrigerator under register.
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 5-205.15(B) - Leaky pipe at kitchen hand sink.
  A plumbing system shall be maintained in good repair.

Comments:
The purpose of this visit was to conduct a routine inspection.
Foods should be cold holding at 41F or less. Walk-in refrigerator may need to be turned down to keep foods at 41F or below.
Foods kept for 3 days only. Date marking used appropriately.
Refrigerator temperature logs kept.
Consumer advisory follows Food Code.
if you have any questions, please feel free to contact me.
Thank you.
Water heater - State SBF80-500NE ASME, 500,000 btu
dish machines Hobart LXI; kitchen machine is a C44A. both high temp

March 30, 2009 (Critical Procedures)

Violations:

• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat Items in right prep unit measuring 53 degrees F. Pasta in walk-in at 45 degrees F (high temp not due to cooling process).
  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.
• 3-502.12(D)(1)-(4) - Critical The following food is packaged using a cook-chill process without an approved HACCP plan: cheese sauce.
  Discontinue the use of reduced oxygen packaging for the cheese sauce immediately until a HACCP plan and/or variance is submitted and approved. ROP guidance sheet provided to outline requirements.
• 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The concentration of the quaternary ammonia solution was measured in excess of 200 ppm.
  Maintain the concentration of the quaternary ammonia at 200 ppm.

Comments:
The purpose of this visit was to conduct a critical procedures inspection.
Mussels were observed in walk-in unit with tags. Approved Source - CAPE COD SHELLFISH BOSTON 3257 SS
Refrigerator repairman was called to address right prep unit that was not functioning. All food was discarded from this unit.
Thermometers in all units. Please check thermometers when doing line checks.
Temperatures are supposed to be checked regularly and recorded in log book. Upon reviewing log book, few temperatures were available for review. Please take temperatures and record in log book.
Consumer Advisory for sashimi and steaks.
Dish machine (bar and kitchen) passed thermolabel test.
Handouts on employee health given to CFM.
If you have any questions, please feel free to contact me. Please fax repair of prep unit to me within 24 hours. No food is to be kept in unit until repaired.

July 16, 2008 (Routine)

Violations:

• 3-302.11(A)(4) - Critical Unwrapped or uncovered food in the bar refrigertors (garnishes) and cremes brulees in dessert refrigerator.
  Foods shall remain covered at all times.
• 4-204.112(B) - There was no temperature measuring device located in the chest freezer used for sushi.
  Cold or hot holding equipment used for the storage of potentially hazardous foods must have a thermometer
• 4-301.11 - The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less. refrigerator at the right end of the cookline
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. Repair the unit(s) as needed immediately. Foods were moved to another refrigerator and maintenance scheduled for this afternoon
• 4-501.11(B) - one light is out in the walkin freezer; can opener blade is rusty
  replace light; clean or replace blade
• 4-502.11(A) - the lid of the Robot-Coupe is cracked
  replace the damaged lid
• 4-602.13 - The metal storage shelves in the walkin had accumulations of grime and debris:
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 6-301.12(A) - Corrected During Inspection Repeat Observed that no paper towels were available for handwashing sink in employee toilet
  provide towels at all hand sinks
• 6-301.13 - Observed that towel dispenser at the bar is installed at the prep sink, not at the hand sink.
  Remove the towel dispenser and install at the hand sink.
• 6-301.14 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  provide signs at all hand sinks
• 6-501.11 - the door to one toilet in the ladies' room is damaged
  repair the door
• 7-202.11(A) - Observed can of insecticide meant for home use.
  Remove all poisonous and toxic materials that are unnecessary to the operation and maintenance of the establishment. All pest control must be done by your pest control operator

Comments:
This is a routine inspection at this full service restaurant. There are several CFMS. Consumer Advisory for sashimi. Pest control under contract. Bar dismachine is a high temp Hobart Lxi; kitchen machine is a C44A high temp machine also.

January 16, 2008 (Routine)

Violations:

• 3-305.11(A)(3) - Corrected During Inspection Food stored on the floor and/or food stored less than 6 (flour for calamari batter)
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperature: beef kebabs and scallops
  Potentially hazardous foods must be held cold at a temperature of 41F or below
• 4-204.112(B) - Repeat Thermometers are broken or missing from several refrigerators (bottom part McCall stacking ref., walkin freezer reading at -40 (???), none on some reachins on line.
  Cold or hot holding equipment used for the storage of potentially hazardous foods must have a thermometer
• 4-501.11(A) - the bottom part of the McCall refrigerator/freezer at the end of the cook line is not holding cold temperatures. Apparently the bottom freezer part is now being used as a refrigerator.The door does not close tightly and the unit does not hold cold. The integral thermometer does not work and the food is holding at 48f
  Repair this refrigerator (manager moved food to another refrigerator)
• 4-502.11(A) - Corrected During Inspection The following utensil was observed in a state of repair and condition preventing effective maintenance and cleaning/sanitization: damaged strainer with wires loose
  Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded.
• 4-602.13 - The soda dispenser machine needs cleaning
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 4-703.11(B) - Critical Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. Thermolabel does not turn. Machine gauges are reading 150/170; they should be reading 160/180 wash/rinse
  Hot water warewashing machines shall achieve a utensil/equipment surface temperature of at least 160F as measured by an irreversible registering temperature indicator. The thermolabel provided on the equipment/utensils shall turn black if the warewashing machine is properly heat sanitizing as required. If the thermolabel does not turn black, the warewashing machine shall not be used. Employees will have to set up the 3-vat sink to manually wash, rinse, and chemically sanitize all equipment, utensils, dish ware, glass ware, etc. manager called service company.FAX ME A COPY OF THE SERVICE REPORT TO VERIFY THAT MACHINE HAS BEEN REPAIRED. DO NOT USE THE MACHINE UNTIL IT IS SANITIZING CORRECTLY.
• 6-301.12(A) - Corrected During Inspection Repeat Observed that paper towels were not provided at each handwashing sink., none at bar
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• 6-501.12(A) - Observed that the caulk at the dishmachine drain boards is moldy
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 8-304.11(A) - The permit is not posted in a location that is conspicuous to consumers.
  post the permit where customers can see it

Comments:
This is a routine inspection at this restaurant. Consumer Advisory as required for raw/rare items. Chefs keep tags for fresh shellfish. Two dishmachines: bar Hobart Lxi high temp., kitchen Hobart CA44, high temp. Several CFMs. Water heater State SBF80-500NE ASME, 500,000 btu. Pest control monthly under contract; grease trap outside underground, contract for cleaning.
FAX ME A COPY OF DISHMACHINE SERVICE REPORT.

July 06, 2007 (Critical Procedures)

Violation: 3-203.12(B) - Critical The tags for the molluscan shellfish aret being retained for 90 days however there is no method to link the specific lots with the dates they were served..
The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the dates of harvest using one of the following methods: 1) an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served, 2) preserving source identification by using a record keeping system, and 3) ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer.Managers will immediately develop a method to record dates
Comments:
This is a Critical Items inspection at this restaurant. There are several CFMs. Consumer Advisory on menu for tuna sashimi and salmon. Dishmachine is a Hobart C44A, hot water sanitizer. New bar dishmachine is a Hobart LXi, also hot water sanitizing. Water heater is a Bradford White 505000 BTU heater, model D8OL5053NA Contracts for pest control (monthly), grease trap cleaning, grease filter cleaning (every three months).

January 29, 2007 (Routine)

Violations:

• 3-302.11(A)(4) - Critical Unwrapped or uncovered food in several locations
  Foods shall remain covered at all times.
• 4-204.112(B) - There was no temperature measuring device located in several refrigerators or the thermometers were not easy to see
  Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
• 4-501.11(B) - The lid of the icecream chest is badly damaged; the shelves in the refrigerator at the end of the cook line and some of the shelves in the walk in are very rusty.
  Equipment components such as doors, seals, hinges, shelving, etc be kept intact, tight, and in good condition. Repair or replace shelving; lid is already on order.
• 4-903.11(A) - Corrected During Inspection clean linens stored on the floor
  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.
• 5-205.11(B) - The handwashing station at the bar is being used as a dump station.
  A handwashing sink may not be used for purposes other than hand washing.There are two sinks, both apparently used for both handwashing and to empty glasses. One of the sinks should be designated for handwashing only, and provided with soap and towels, and the other sink kept for disposal of ice, lime garnishes, etc.
• 5-501.113(B) - Corrected During Inspection Outside refuse container was uncovered.
  Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
• 6-301.12(A) - Corrected During Inspection Observed that paper towels were not provided at each handwashing sink.
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• 6-301.14 - Corrected During Inspection Repeat Observed that sign or poster that notifies food employees to wash their hands is not provided at all 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.
• 6-501.110(B) - Observed employee clothing and other possessions stored in areas that may contaminate food, food-contact surfaces of equipment, single-service items, or single-use items.
  Ensure that employees have a designated place to keep jackets, pocketbooks, etc and use this place to prevent contamination of food, food equipment and utensils, and preparation surfaces.

Comments:
This is a routine inspection of this restaurant. No temperature violations noted. Manager corrected all violations possible during the inspection.

June 22, 2006 (Routine)

Violations:

• 2-301.14A - Critical A food employee failed to wash his or her hands before putting on gloves and engaging in food preparation.***NOTE: Handwashing requirements were discussed with the CFM.***
  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.
• 3-301.11C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed condiment cups used to dispense seasonings.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. ALL dispensing utensils shall be equipped with a handle.
• 3-304.14B2 - Corrected During Inspection Repeat Wiping cloths improperly stored between use. Observed cloth stored on prep table next to a sanitizer bucket. The cloth was not in use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-501.13 - Corrected During Inspection Observed squid thawing in standing water at the three compartment sink.
  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.
• 3-501.16B - Critical Repeat Observed cesar dressing cold holding at improper temperatures (45F) in the bottom compartment of the Salad Prep Reach-In. NOTE: Cesar dressing in the top compartment of the Salad Prep Reach-In was measured at 41F.
  Cold hold potentially hazardous food at 41F or less to inhibit the growth of harmful bacteria. Monitor the temperatures of potentially hazardous foods in the bottom compartment of the Salad Prep Reach-In. If the unit is not capable of holding all potentially hazardous foods at 41F or less have the unit serviced immediately.
• 3-501.16B - Corrected During Inspection Critical Repeat Observed cooked pasta cold holding at improper temperatures (45F) in the top compartment of the Saute Prep Reach-In. The pasta was located in the center lexan, which is not covered by the prep lid.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or less. Relocate the pasta to the center of the unit where it is covered by the prep lid.
• 4-204.112B - There were no finctional temperature measuring devices located in the Grill Prep and Saute Reach-Ins.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a CHLORINE test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 4-402.11A - The food prep sink is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning.
  Strip the exisitn caulk and re-seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 4-501.11A - Repeat Observed the following equipment in poor repair:1. Three compartment sink faucet2. Some food storage containers (scoured and warped)
  Repair/replace damaged equipment restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
• 4-501.11B - Repeat The door gaskets of the following equipment are damaged:1. Tafco Walk-In2. McCall Grill Prep RI
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch:1. "Clean" knives on magnetic rack above food prep sink2. "Clean" containers with old "datemark" tape attached
  Clean and sanitize these surfaces for food contact.
• 4-703.11C - Critical Repeat Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine at the bar, equipment food-contact surfaces and utensils are not sanitized after cleaning.
  Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit.
• 4-901.11A - Observed food containers stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 6-301.12A - Corrected During Inspection Repeat Observed that no paper towels were available for many of the hand sinks in the kitchen and in the bar.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at the hand sinks in the restrooms.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-501.11 - Observed the wall in the warewashing area behind the spray hose in poor repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

Comments:
The purpose of this visit was to conduct a routine inspection.
All outstanding critical violations shall be corrected immediately and within 10 days. Outstanding noncritical violations shall be corrected immediately and within 30 days. Please contact me with any questions.
A copy of the service report documenting that the mechanical warewasher at the bar is dispensing chlorine at 50-100 ppm shall be faxed to my attention at the Health Department after the unit is serviced. If the unit is not serviced prior to opening all glasses shall washed in the high temperature mechanical warewasher in the main kitchen. It shall be noted that this is the second consecutive inspection in which the bar mechanical warewasher is not dispensing chlorine. The CFM shall use the test kit daily to ensure that chlorine is being dispensed into this unit.
EMPLOYEE HEALTH:
Review the Big 5 Food-borne Illnesses (Salmonella, E.Coli, Shigella, Hepatitis A, and Norovirus) and the symptoms associated with these illnesses (nausea, diarrhea, vomiting, severe stomach cramps and/or jaundice) with employees. Ensure that all employees, including management, understand reporting, restriction, and exclusion. Employees are required to report diagnosed illnesses as well as associated symptoms to the person in charge (PIC). The PIC is required to exclude persons with diagnosed illnesses and restrict employees with the associated symptoms. Supplemental information has been provided to guide the CFM in developing an employee health policy.
Please remember that proper hand washing is the most important thing that food service employees can do to prevent food contamination. Review why, when and how to wash hands with all employees and monitor hand washing practices. A handwashing brochure has been provided to the CFM to train employees why, how, and when to handwash.
Always wear gloves or use other suitable utensils such as, tongs or deli tissue, when handling ready-to-eat food. Minimize bare hand contact with non-ready-to-eat food as well.
SCOMBROID COMPLAINT:
The Health Department received a foodborne illness complaint on 6.20.2006. The complainant reported that she consumed crabs at the restaurant on Thursday, 6.15.2006 at 9:30 PM and experienced symptoms of vomiting on 6.6.2006 from 2:00 AM until 8:00 PM and that she was told that she had a case of scromboid poisoning.
On 6.21.2006 the Health Department initiated the investigation by attempting to contact the complainant to discuss the diagnosis. Additional information was needed to know if the complainant was diagnosed based on treatment with an antihistamine or if the complainant was informed based on other information regarding possible foodborne illnesses associated with fish items. The complainant was asked to call back and provide information on other food exposures. As of 6.22.2006, no call has been received by the Health Department.
At this time a routine inspection was conducted. The CFM provided invoices for the softshell crabs confirming that the crabs are supplied by an approved vendor. The crab used for crab cakes is from a can a supplied by an approved vendor as well. Based on the minimal information provided by the complainant food samples were not collected for testing. Additionally, the soft shell crabs are not being served at this time as they were part of a special and therefore samples are not available for testing. Scombroid toxin was discussed with the CFM and it was suggested that he or the GM contact the supplier and make them aware of the complaint even though at this time the complaint cannot be confirmed.
It shall also be noted that food storage practices to prevent cross contamination are in compliance. The CFM is reminded to ensure that food prep surfaces are sanitized after use and between preparation of different types of raw animal foods and ready-to-eat foods. Quaternary ammonia sanitizer solutions at concentrations of 200 ppm were provided throughout the kitchen.
MAINTENANCE:
Hot Water Heater: NEW - - Bradford White D80L5053NA, 505000 BTU (leg kit installed)
Mechanical Warewasher: High Temperature Hobart C44A
3 Compartment Sink:
Hood System: 4.2006 / Hood Filters: Daily
Grease Trap: Quarterly, contracted, no documentation
Pest Control: Monthly (6.9.2006
Consumer Advisory: Yes. Supplemental information provided.

November 28, 2005 (Routine)

Violations:

• 3-202.15 - Corrected During Inspection Critical Food from damaged packaging offered for sale or service. Observed severely dented cans of tomato sauce in the dry storage area.
  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.
• 3-304.12 - Dispensing utensils improperly stored between use. Observed ice scoop in large ice machine stored in the ice with the scoop laying in the ice.
  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 - Wiping cloths improperly stored between use. Observed wet wiping cloths stored on prep surface near Victory Dessert Reach-In.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-501.16B - Critical Observed cesar dressing and blue cheese cold holding at improper temperatures (45F) in the McCall Salad Reach-In.
  Cold hold potentially hazardous food at 41F or less to inhibit the growth of harmful bacteria.
• 3-501.17A - Corrected During Inspection Critical Observed prepared ready-to-eat (RTE) foods in the refrigeration unit are not properly dated for disposition. Some foods are marked with preparation dates, but not consume-by dates (i.e., chowder 11/27, ceasar dressing 11/25 & 11/27)
  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. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-204.112A - The temperature measuring devices in the McCall Grill & Saute Reach-Ina are not properly located in the warmest part of the unit.
  Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
• 4-301.11 - 1. Observed that the freezer compartment of the McCall Upright Dual Reach-In is not maintaining 32F or less.2. Observed that the McCall Salad Refrigerator was maintaining an ambient air temperature of 47F.
  Service this units to restore proper function. All freezers shall be capable of maintaining 32F or less while refrigerators shall be capable of maintaining 41F or less.
• 4-501.114C - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration (100 ppm) in the sanitizer buckets.
  Adjust the sanitizing solution to 200 parts per million. CFM identified air pockets in the tubing of the dispensing system and corrected the problem.
• 4-501.11A - Observed a missing hood filter on the front cook line.
  Replace the filter to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
• 4-501.11B - The door gaskets on the following units are in poor repair:1. McCall Dual Reach-In Upright2. McCall Grill Reach-In3. Victory Dessert Reach-In4. Tafco Walk-In Refrigerator
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-502.11C - The ambient air temperature gauge on the Tafco Walk-In is not in good repair 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 OR place an additional thermometer in the warmest part of the unit near the door.
• 4-703.11C - Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine at the bar, equipment food-contact surfaces and utensils are not sanitized after cleaning.
  Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit. **See comments section. Sanitize barware in main kitchen mechanical warewasher.**
• 5-202.12A - Water from the hand sinks in the restrooms was measured at a temperature less than 110F (men's restroom 83F, women's restroom 92F).
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
• 6-301.12A - Observed that no paper towels were available for the hand sink at the bar.
  Provide individual, disposable paper towels at all hand sinks to encourage proper hand drying by food handlers.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided in the restrooms.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-303.11B - Inadequate lighting was noted in the lower compartment of the McCall Dual Reach-In Upright. The light bulb is out.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.
• 6-501.12A - Ceiling panels on the cook line noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

Comments:
The purpose of this visit was to conduct a routine inspection.
Due to a printer malfunction the routine inspection report will be faxed to the CFM on November 29, 2005. The inspection time reported above reflects the length of the inspection only and does not include typing of the report.
The chlorine dispensed from the Glasstender GT-24 at the bar was measured at 0 ppm. The service technician will be conducting a routine inspection on Thursday or Friday of this week. Please have this unit serviced so that chlorine is dispensed at a concentration of 50 to 100 ppm. Fax a copy of the service report to my attention at the Health Department as soon as the service is complete. In addition, please fax copies of the most recent pest control service report and the most recent grease trap cleaning.
MAINTENANCE:
Hot Water Heater: State SBF80500NE, 500000BTU
Dishwasher: High Temperature C44A
Hood System: Quarterly (10/6/05) / Hood Filters: Daily
Grease Trap: Quarterly
Pest Control: Monthly
Consumer Advisory: Yes. New menus printed since last inspection. All required items are now disclosed.

November 28, 2005 (Routine)

Violations:

• 3-202.15 - Corrected During Inspection Critical Food from damaged packaging offered for sale or service. Observed severely dented cans of tomato sauce in the dry storage area.
  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.
• 3-304.12 - Dispensing utensils improperly stored between use. Observed ice scoop in large ice machine stored in the ice with the scoop laying in the ice.
  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 - Wiping cloths improperly stored between use. Observed wet wiping cloths stored on prep surface near Victory Dessert Reach-In.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-501.16B - Critical Observed cesar dressing and blue cheese cold holding at improper temperatures (45F) in the McCall Salad Reach-In.
  Cold hold potentially hazardous food at 41F or less to inhibit the growth of harmful bacteria.
• 3-501.17A - Corrected During Inspection Critical Observed prepared ready-to-eat (RTE) foods in the refrigeration unit are not properly dated for disposition. Some foods are marked with preparation dates, but not consume-by dates (i.e., chowder 11/27, ceasar dressing 11/25 & 11/27)
  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. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-204.112A - The temperature measuring devices in the McCall Grill & Saute Reach-Ina are not properly located in the warmest part of the unit.
  Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
• 4-301.11 - 1. Observed that the freezer compartment of the McCall Upright Dual Reach-In is not maintaining 32F or less.2. Observed that the McCall Salad Refrigerator was maintaining an ambient air temperature of 47F.
  Service this units to restore proper function. All freezers shall be capable of maintaining 32F or less while refrigerators shall be capable of maintaining 41F or less.
• 4-501.114C - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration (100 ppm) in the sanitizer buckets.
  Adjust the sanitizing solution to 200 parts per million. CFM identified air pockets in the tubing of the dispensing system and corrected the problem.
• 4-501.11A - Observed a missing hood filter on the front cook line.
  Replace the filter to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
• 4-501.11B - The door gaskets on the following units are in poor repair:1. McCall Dual Reach-In Upright2. McCall Grill Reach-In3. Victory Dessert Reach-In4. Tafco Walk-In Refrigerator
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-502.11C - The ambient air temperature gauge on the Tafco Walk-In is not in good repair 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 OR place an additional thermometer in the warmest part of the unit near the door.
• 4-703.11C - Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine at the bar, equipment food-contact surfaces and utensils are not sanitized after cleaning.
  Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit. **See comments section. Sanitize barware in main kitchen mechanical warewasher.**
• 5-202.12A - Water from the hand sinks in the restrooms was measured at a temperature less than 110F (men's restroom 83F, women's restroom 92F).
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
• 6-301.12A - Observed that no paper towels were available for the hand sink at the bar.
  Provide individual, disposable paper towels at all hand sinks to encourage proper hand drying by food handlers.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided in the restrooms.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-303.11B - Inadequate lighting was noted in the lower compartment of the McCall Dual Reach-In Upright. The light bulb is out.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.
• 6-501.12A - Ceiling panels on the cook line noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

Comments:
The purpose of this visit was to conduct a routine inspection.
Due to a printer malfunction the routine inspection report will be faxed to the CFM on November 29, 2005. The inspection time reported above reflects the length of the inspection only and does not include typing of the report.
The chlorine dispensed from the Glasstender GT-24 at the bar was measured at 0 ppm. The service technician will be conducting a routine inspection on Thursday or Friday of this week. Please have this unit serviced so that chlorine is dispensed at a concentration of 50 to 100 ppm. Fax a copy of the service report to my attention at the Health Department as soon as the service is complete. In addition, please fax copies of the most recent pest control service report and the most recent grease trap cleaning.
MAINTENANCE:
Hot Water Heater: State SBF80500NE, 500000BTU
Dishwasher: High Temperature C44A
Hood System: Quarterly (10/6/05) / Hood Filters: Daily
Grease Trap: Quarterly
Pest Control: Monthly
Consumer Advisory: Yes. New menus printed since last inspection. All required items are now disclosed.

September 19, 2005 (Complaint)

Violation: 43.1-3-3A - 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. This includes hours of food service and preparation. Failure to provide a CFM may result in immediate suspension of the foodservice permit.
Comments:
The purpose of this visit was to conduct a complaint investigation. The Health Department received the complaint on September 19, 2005. The complainant reported that while dining in the above named establishment on September 16, 2005 chewing gum was observed on the bottom of the complainant's plate.
Upon my arrival, no Certified Food Manager was present in the establishment. An employee did report that he was certified, but this could not be verified as he did not have any documentation. This employee reported that there was an incident involving chewing gum. The employee reported that a customer requested something to put her chewing gum in while she ate. The customer then put the chewing gum into a pack of splenda and the pack of splenda was subsequently stuck to the bottom of the plate.
During the inspection today the high temperature Hobart C44A mechanical warewashing was observed washing equipment and utensils at 165F and rinsing these items at 190F. No evidence of chewing gum was observed on any food contact surfaces. The complaint therefore cannot be confirmed.
Reminders:
1. Employees shall not chew gum while working in the kitchen.
2. Ensure that employees are pre-scrubbing/washing equipment and utensils prior to washing and sanitizing in the mechanical warewasher. Customers may place chewing gum on plates that can be overlooked in the warewashing process.
3. A Certified Food Manager must be present on site during all hours of food preparation and food service. The Certified Food Manager must always carry a valid CFM photo ID.
Please contact me with any questions.

July 06, 2005 (Complaint)

Comments:
The purpose o fhtis visit was to conduct a complaint investigation. The Health Department received a complaint regarding roaches on July 5, 2005. The complainant reported that while dining in the establishment her friend found a roach cooked into her food. This was reported to the manager who was "very apologetic and nice" to the complainant.
Upon speaking with another member of the complainant's party, it was determined that the complainant's friend ate the sea scallops and gulf shrimp with pan asian sauce. The suspect meal was consumed on Saturday, July 2, 2005.
A complaint investigation was conducted today. The General Manager (GM) was unaware of the complaint; however, another manager on duty today was aware of the complaint. This manager reported that there was in fact an insect in the complainant's friend's meal. He did not / could not confirm that the insect was a roach. Based on this information, the complaint is confirmed.
The following information was ascertained regarding how the shrimp and scallops travel through the establishment:
1. Scallops and shrimp are supplied by an approved vendor and distributed by an approved vendor.
2. Both items are delivered frozen and held in the walk-in freezer until they are thawed.
3. Shrimp and scallops are moved from the walk-in freezer to the walk-in refrigerator two days prior to preparation to thaw.
4. Both items are then prepared in the back of the kitchen, speared on skewers, and placed in an upright refrigerator on the cook line. All of this preparation is done on the same day that that the food is served.
5. Shrimp and scallops are cooked and served when ordered.
It was discovered during the inspection that the scallops are delivered in a sealed bag that is inside of a cardboard box. The bag remains sealed until the scallops are prepared. The shrimp are delivered in a bag that is not sealed. This bag is held within a cardboard box.
There is no evidence of roach activity or harborage conditions in the kitchen during today's inspection. Documentation was provided verifying that the establishment received routine (monthly) prest control services. The last service was provided on June 17, 2005. The CFM reported that he has not seen a roach in the establishment in the year that he has been employeed at this location and that the only insect activity noted by his staff has been recent ant activity, which is being treated.
It is possible that a roach gained entrance to an unsealed bag of shrimp during delivery. The following suggestions were made:
1. Contact the supplier/distributor and explore the possibility of having sealed bags of shrimp delivered.
2. Carefully inspect shipments of food a) upon delivery and b) during preparation.
This complaint is closed. Please call me with any questions.

June 02, 2005 (Follow-up)

Violation: 43.1-3-4 - Repeat The Person in Charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc
The PIC has must obtain the CFM card from ORS Interactive, Inc. A legible copy of that card may be faxed to the Food Safety Section for compliance no later than June, 13, 2005. Failure to obtain the card within two (2) business days may lead to further enforcement action.
Comments:
The purpose of this visit was to conduct a follow-up inspection to the follow-up inspection conducted on May 27, 2005.
Violations 3-501.16A and 4-301.11 have been corrected. The saute cooler is maintaining food at or around 41F. Continue to monitor temperatures.

May 27, 2005 (Follow-up)

Violations:

• 3-501.16B - Corrected During Inspection Critical Repeat Food in the saute reach-in cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or less. Note: HACCP guidelines recommend discard of potentially hazardous food items found stored at 70F or above for 2 or more hours.
• 4-301.11 - Repeat The saute reach-in is not maintaining anambient air temperature of 41F or less. A temperature of 52F was measured. The thermometer inside of the unit measured 50F.
  Service this unit immediately so that it is capable of holding food at 41F or less.

Comments:
The purpose of this visit was to conduct a follow-up inspection to the routine inspection conduct on May 23, 2005.
The CFM reported that the service company will be working on the unit ASAP.
A follow-up inspection will be conducted on June 1, 2005.
The consumer advisory will be corrected no later than July 1, 2005.
The hood system was last cleaned on 1/18/2005. Pest control services received on 3/22/2005, per documentation. CFM reports that these services are provided monthly.

May 23, 2005 (Critical Procedures)

Violations:

• 3-304.12 - Repeat Dispensing utensils improperly stored between use. Observed flour scoops stored with handles laying in the flour.
  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 .
• 3-304.14A - Wiping cloths improperly used to stabilize cutting boards.
  Ensure cloths used for wiping food spills are not used for any other purpose. Plastic or rubber mats that can be easily cleaned and sanitized can be used to stabilize cutting boards.
• 3-305.11A1 - Food stored in a wet or soiled location.
  Protect food from contamination by storing the food in a clean and dry location.
• 3-305.12D - Corrected During Inspection Observed a container storing oranges and limes stored directly on top of a trash can at the bar.
  Cease food storage on or near garbage cans.
• 3-501.16B - Critical The following foods were observed cold holding at improper temperatures:1. Blue Cheese (47F) - grill reach-in2. Cooked Pasta (44-48f) - saute reach-in3. Sauces (46F) - saute reach-in
  Cold hold potentially hazardous food at 41F or less to inhibit the growth of harmful bacteria. Blue cheese was discarded. Pastas were relocated.
• 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: Tuna, Salmon, Filet Mignon, Sirloin Steak.*SEE COMMENTS
  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.
• 4-101.111 - Corrected During Inspection Observed linens used to line prep surfaces at beverage station.
  Remove the linens. Nonfood contact surfaces that are exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-301.11 - The McCall (saute) reach-in is not maintaining an ambient air temperature of 41F or less.
  Service this unit so that it is capable of holding food at 41F or less.
• 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 and an Iodine 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 gaskets of the following units are damaged:1. McCall Upright2. Victory (dessert) reach-in3. Tafco walk-in
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-502.11C - The ambient air temperature gauges on the following equipment are not in good repair and/ or not accurate in the range of use:1. Tafco Walk-in2. McCall (grill) reach-in - CORRECTED
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch:1. Knives2. Metal Pans
  Clean and sanitize these surfaces for food contact. Ensure that pans are properly pre-scrapped/prewashed prior to warewashing.
• 4-901.11A - Repeat Observed metal pans stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 43.1-3-4 - The Person in Charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc
  The PIC has two (2) business days to obtain the CFM card from ORS Interactive, Inc. A legible copy of that crad may be faxed to the Food Safety Section for compliance. Failure to obtain the card within two (2) business days may lead to further enforcement action.
• 5-501.113B - Corrected During Inspection Repeat Outside refuse container (recycle) was uncovered.
  Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
• 5-501.115 - Repeat Trash and litter were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.1. Bar Hand Sink2. Restrooms
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-303.11C - Repeat Inadequate lighting was noted under the front hood. Light bulb was out.
  Replace the bulb. Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.

Comments:
The purpose of this visit was to conduct a critical procedures inspection.
A follow-up inspection will be conduct on Friday, May 27 at which time all critical violations shall be corrected. All refrigeration units shall be holding at 41F or less at this time. Please provided copies of the most recent pest control service report and the most recent hood system cleaning service report. During the follow-up inspection a deadline will be set for menu reprinting (see Consumer Advisory). The CFMs must obtain valid phot IDs prior to the follow-up inspection. Please call me with any questions.
CONSUMER ADVISORY:
The establishment's menu does not disclose all food items that may be served raw or undercooked. Salmon and filet mignon must be disclosed as items that may be served undercooked per the consumer's request. The establishment does have written materials reminding consumers of the risks associated with consuming certain raw or undercooked foods that are available to the consumer upon request. The salmon and filet mignon must be added to the consumer advisory immediately. Please determine when this can be accomplished. A deadline will be established during the follow-p inspection on May 27, 2005.
The Saute reach-in is not maintaining food at 41F or less. Do not store potentially hazardous food in this unit until it is capable of maintaining food at 41F or less. Food containers can be kept in ice baths in the saute reach-in during dinner. It is also recommended that the CFM monitor cooling processes to ensure that cooked foods (e.g. pasta) is initially reaching 41F.
COOLING:
Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
Do not allow food to cool at room temperature. When the temperature of hot food falls below 140F it must be under temperature control to prevent bacterial growth. Cool foods by using the following methods:
(1) Placing food in shallow pans;
(2) Separate food into smaller, thinner portions;
(3) Use rapid chill cooling equipment;
(4) Stir the food in a container placed in an ice water bath;
(5) Use containers that facilitate heat transfer (metal);
(6) Add ice as an ingredient;
(7) Cover food loosely while cooling to facilitate air transfer; or
(8) Any other method that can effectively accomplish cooling.
During the inspection of this establishment it was noted that management was aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Also, the PIC/CFM had access to a written policy stating what actions are necessary following a report that an employee has certain symptoms are diagnosed illnesses. Please add Norovirus to this policy.
Review the Big 5 Food-borne Illnesses (Salmonella, E.Coli, Shigella, Hepatitis A, and Norovirus) and the symptoms associated with these illnesses (diarrhea, vomiting, severe stomach cramps and/or jaundice). Ensure that all employees, including management, understand reporting, restriction, and exclusion. Supplemental information has been provided to guide the CFM in developing an employee health policy.
Please remember that proper hand washing is the most important thing that food service employees can do to prevent food contamination. Review when and how to wash hands with all employees and monitor hand washing practices.
Hot Water Heater: Current
Dishwasher: Current
Hood System: Bi-Annually, documentation not provided
Grease Trap:NA
Pest Control: Monthly, documentation was not provided
Consumer Advisory: Not complete

November 10, 2004 (Routine)

Violations:

• 8-304.11A - The permit is not posted in a location that is conspicuous to consumers.
  Post the permit in a conspicuous location to consumers.
• 5-501.113B - Observed doors and lids to outdoor receptacle open. Lids are damaged.
  Contact garbage contractor and have the lids replaced so that they are tight fitting. Keep all doors and lids on outdoor receptacles closed to prevent attraction and harborage of rodents and other pests.
• 4-901.11A - Metal pans werefound stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 3-304.15A - Observed employee open back door with gloved hands and return to food prep area, where he was handling food, without changing gloves.
  CORRECTED DURING INSPECTION. Employees must change their gloves whenever conatmination may have occured. Discard gloves once soiled, wash hands, and put on new gloves.
• 6-303.11C - Inadequate lighting was noted under the hood. Light bulbs are out.
  Replace the bulbs to provide maximum lighting..
• 3-304.12 - Observed dispensing utensils (ice scoops) improperly stored between use.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F .
• 5-501.115 - Trash and litter were observed adjacent to the outdoor receptacle
  The receptacle storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at the hand sinks used by food employees.
  Provide a sign or poster that notifies food employees to wash their hands at all hand sinks used by food employees.
• 4-204.112B - Repeat There were no thermometes located in the following equipment: 1) Salad Cooler 2) Dessert Cooler 3) Saute Cooler 4) Grill Cooler.
  Provide thermometers in these units so that employees can routinely monitor the ambient air temperature. The thermometers should be located in the warmest part of each unit, which is near the front.
• 3-202.15 - Critical Observed numerous dented cans stored in the dry storage area.
  CORRECTED DURING INSPECTION. Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.

Comments:
The purpose of this visit was to conduct a routine inspection.
The consumer advisory has been edited since the last routine inspection so that it now includes tuna. Materials are available regarding the consumer advisory per the consumer's request.

October 16, 2003 (Complaint)

Comments:
This is a complaint inspection. Received complaint that there is no grease container at the restaurant for grease disposal. Complainant says grease is being discarded in storm sewer behind the restaurant. I did not see any indication that restaurant is discarding grease inappropriately. Grease containers are stored with dumpsters, picked up regularly by Valley Protein. The parking lot is clean and one of the storm sewers has some greasy debris on it. Rear of restaurant does not drain to the storm sewers, there is a small grassy "island" between. I cannot confirm this complaint. Close the complaint.

August 04, 2003 (Routine)

Violations:

• 4-501.114C - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. below 100 PPM
  Corrected during inspection.
• 3-304.12 - Metal bowls were used for dispensing utensils in bulk containers.
  Store in-use utensils or dispensing utensils in food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed.Provide scoops with handles.
• 2-401.11B - Critical A food handler was observed drinking from an uncovered beverage container while in the kitchen.
  Corrected during inspection 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.
• 43.1-1-5A - Critical Observed bare hand contact with grated Parmesan cheese.
  Corrected during inspection.
• 4-204.112B - There was no temperature measuring device located in the counter top cooling unit.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-501.11A - Warewashing unit baffles were observed worn.
  Repair the baffles 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.

Comments:
Tuna is the only remaining item that need to be asterisked for disclosure purposes for Consumer advisory. If any other items are request to be cooked raw or undercooked the server shall provided Consumer advisory documentation to allow the patron to make an informed decision.

CLEANING SCHEDULE: Hood system quarterly, Hood filters every night, Grease interceptor as often as needed, Pest control monthly WATER HEATER is current DISHMACHINE is current BOOSTER HEATER Hatco C-36.

July 11, 2003 (Complaint)

Violation: 3-603.11 - Critical A review of the menu with the foodservice operator indicates that the following food items may be served raw and/or undercooked: tuna steak, swordfish, salmon and grouper. However, there is a consumer advisory on the menu for the following foods: sashimi tuna and steak.
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. Include the foods listed above in the consumer advisory and fax me a menu when it has been re-printed. 703-385-9568
Comments:
This is a complaint inspection.
The tuna steak is received fresh on ice daily. It is cut, portioned and re-iced, and put in the walk-in refrigerator. Per order, it is cooked or seared ina cast iron skillet at approximately 600F for 5-6 minutes on each side for a seared medium order.
The crab meat is from a can kept in the walk-in refrigerator and microwaved for one minute per cup.
The spinach vegetable is sauteed, and the cream brulee is make from pasteurized eggs.
Per the chefs, no food handlers have been ill or have had cuts on their hands. Also, 7 orders of tuna steaks were served on 7-8-03 and no other reports of illness have been received.