Cafe Blue, 4231A Markham St, Annandale, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
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June 26, 2009 | Routine | 1 | 1 | Details / Comments |
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April 01, 2008 | Routine | 5 | 8 | Details / Comments |
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October 18, 2007 | Routine | 4 | 6 | Details / Comments |
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May 24, 2007 | Critical Procedures | 2 | 4 | Details / Comments |
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December 07, 2006 | Routine | 1 | 8 | Details / Comments |
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June 21, 2006 | Routine | 3 | 6 | Details / Comments |
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December 30, 2005 | Routine | 1 | 11 | Details / Comments |
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December 30, 2005 | Routine | 1 | 11 | Details / Comments |
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June 23, 2005 | Routine | 3 | 11 | Details / Comments |
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August 06, 2004 | Routine | 0 | 15 | Details / Comments |
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May 22, 2003 | Routine | 1 | 14 | Details / Comments |
June 26, 2009 (Routine)
Violations:
- 43.1-3-4(a)-(h) - 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.
Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action. - 7-202.12(C) - Corrected During Inspection Critical Observed 3 cans of Raid Pesticide in storage. Corrected by removing cans.
Because of their toxicity, restricted use pesticides shall only be applied by a certified applicator.
The purpose of today's visit is a routine inspection. Thank you for correcting all critical violations during the inspection.
Frequent and aggressive cleaning of floors, especially under equipment allows current pest control services to be more effective. Adequate cleaning prevents competition for the baits used by the pest control service to control pests.
It was noted during the inspection that there are a few broken tiles in the floor in the kitchen. Replacing these tiles will make the floor easier to clean.
HANDWASHING REMINDER
Food employees must wash hands with soap for at least 20 seconds
BEFORE: food preparation, putting on gloves, working with clean equipment, utensils, unwrapped single-service or single-use items;
AFTER: handling trash, using the restroom, smoking, eating, coughing, sneezing, handling dirty equipment, handling raw meat or poultry;
DURING: food preparation as often as necessary and to prevent cross contamination
** Always wear gloves or use other suitable utensils such as tongs or deli tissue, when handling ready-to-eat food. Discard gloves when they become damaged or soiled.
NOTES:
*Water Heater: A O Smith BT80112; 75,100 BTU
*Dish Machine: N/A, chlorine at 50-100ppm
April 01, 2008 (Routine)
Violations:
- 3-301.11(B) - Corrected During Inspection Critical Food employee(s) was observed handling the following ready-to-eat foods using their bare hands - asian vegetables
Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. - 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 - bacon stored over uncovered container of noodle in Bev Air unit
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) - Critical Repeat Unwrapped or uncovered food in the following location where the food is subject to contamination: uncovered thin noodle under bacon
Foods shall remain covered at all times to prevent potential contamination - 3-305.11(A)(3) - Repeat Container of kim chi was stored on the floor in walk in cooler
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. - 4-302.12(A) - Repeat The certified food manager could not provide a food temperature measuring device.
A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. - 4-501.11(A) - The 3C sink was not equipped with three stoppers for proper wash, rinse and sanitize steps
Equipment shall be maintained in a state of repair and working condition that meets the requirements - 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
The operator shall monitor the concentration of the sanitizing solution using a test kit or other device. - 4-501.16(B) - The warewashing sink was not observed cleaned and sanitized after use to wash wiping cloths and before warewashing activity.
If a warewashing sink is used to wash wiping cloths the sink shall be cleaned after each time it is used to wash wiping cloths. - 4-502.13(A) - Repeat Manufacturer containers were observed reused for the storage of kim chi stored in cooler
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. - 4-703.11(C) - Corrected During Inspection Critical no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
The sanitize basin of a 3-vat sink shall operate at a chemical concentration of at least 50-100ppm of chlorine. Follow instructions left with dish washer to ensure that all equipment are properly sanitized - 43.1-3-3(a) - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you provide other employees with the food manager's license. ORS Interactive in Falls Church provides the required exam and photo identification card upon passing the exam. - 6-202.15(A)(1)-(3) - Window or door is kept open for ventilation and opening is not protected by a screen or other effective means.
Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents. - 6-301.11 - Repeat Observed that liquid hand soap was not provided at each handwashing sink.
Provide hand soap at each hand sink to allow employees to properly wash their hands.
The purpose of this visit was to conduct a routine inspection.
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.
COOKING, REHEATING & HOLDING TEMPERATURES:
Review cooking, reheating, and holding temperatures with food service employees
COOKING: Poultry 165F; Ground Beef & Comminuted Meats 155F; Steaks, Seafood, Pork, and Raw Shell Eggs 145F
REHEATING: PHFs prepared on site 165F, Commercially Processed Foods 140F
HOLDING: Hot 140F+, Cold 41F-
DO NOT let food sit in the “DANGER ZONE” (41F-140F) for extended periods of time.
FOOD STORAGE:
Food shall be stored in the refrigeration and freezer units according to cook temperature to prevent contamination. Raw food products requiring higher cook temperatures shall be stored below raw food products requiring lower cook temperatures.
BOTTOM SHELF – 165F Raw Poultry
MIDDLE SHELF – 155F Raw Ground Beef, Sausage, & Other Comminuted Meats
TOP SHELF – 145F Whole Intact Steaks, Pork, Seafood, Raw Shell Eggs
DATEMARKING:
Mark the name and "consume by" date on the container of ready-to-eat (RTE), potentially hazardous food (PHF) at the time of preparation if the food is to be held for more than 24 hours. Similarly, mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar, including the prep/open date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
HANDWASHING REMINDER:
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
Hot Water Heater:
Dishwasher: NA
Hood System: Every 6 Months, Hood Filters: Every 6 Weeks
Grease Trap: Every 6 months, in-house, no documentation
Pest Control: Monthly, no documentation
October 18, 2007 (Routine)
Violations:
- 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw cornish hen and seafood stored over dumplings.
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: cornish hen stored over seafood.
Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature). - 3-501.17(A)(1) - 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: cornish hen.
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. EHS has asked staff to label these items prior to completing work shift. - 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:deli ham.
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. - 4-302.12(A) - The facility could not provide a food temperature measuring device.
A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. - 4-502.13(A) - Repeat Manufacturer containers originally containing tofu were reused for kim chi storage.
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. - 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: microwave oven and coffee maker.
Food equipment in a food establishment shall be NSF certified or classified by an ANSI-accredited certification program or approved by the Regulatory Authority before installation and/or use. Label these items as staff use only. - 6-501.11 - Observed that the walls near rear exit need painting.
Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. - 6-501.111(D) - Harborage conditions exist. Small flies and trapped crawling insects observed.
Eliminate harborage conditions to control and prevent the presence of pests on the premises. Ensure cleaning of floors reaches all hard to reach areas. - 6-501.114(A) - Observed refrigerator was used as storage space for dry foods.
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.
The purpose of this visit was to conduct a routine inspection
COOKING, REHEATING & HOLDING TEMPERATURES:
Review cooking, reheating, and holding temperatures with food service employees
COOKING: Poultry 165F; Ground Beef & Comminuted Meats 155F; Steaks, Seafood, Pork, and Raw Shell Eggs 145F
REHEATING: PHFs prepared on site 165F, Commercially Processed Foods 140F
HOLDING: Hot 140F+, Cold 41F-
DO NOT let food sit in the “DANGER ZONE” (41F-140F) for extended periods of time.
FOOD STORAGE:
Food shall be stored in the refrigeration and freezer units according to cook temperature to prevent contamination. Raw food products requiring higher cook temperatures shall be stored below raw food products requiring lower cook temperatures.
BOTTOM SHELF – 165F Raw Poultry
MIDDLE SHELF – 155F Raw Ground Beef, Sausage, & Other Comminuted Meats
TOP SHELF – 145F Whole Intact Steaks, Pork, Seafood, Raw Shell Eggs
It is recommended that raw animal products be stored completely separate from raw vegetables, cooked animal products and other non-animal products, such as noodles & rice. If these foods are not stored on a separate shelf from the above listed raw animal products they must be stored above all raw animal products.
DATEMARKING:
Mark the name and "consume by" date on the container of ready-to-eat (RTE), potentially hazardous food (PHF) at the time of preparation if the food is to be held for more than 24 hours. Similarly, mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar, including the prep/open date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
HANDWASHING REMINDER:
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
May 24, 2007 (Critical Procedures)
Violations:
- 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: raw beef observed in freezer over pork.
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 Incompletely wrapped food in the following location where the food is subject to contamination: raw fish in freezer storage.
Foods shall remain covered at all times. - 3-305.11(A)(3) - Corrected During Inspection Repeat Food stored on the floor and/or food stored less than 6 inches off floor.
Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. - 5-205.11(B) - The handwashing station in restroom was used for brushing teeth and storage of brushes, toothpaste etc.
A handwashing sink may not be used for purposes other than hand washing. - 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. - 6-301.11 - Observed that hand soap was not provided at each handwashing sink.
Provide hand soap at each hand sink to allow employees to properly wash their hands.
During the critical procedures inspection of this establishment it was noted that management was fully aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge(PIC). Also, the PIC/CFM could convey all the knowledge of an employee health policy indicating what symptoms are to be reported and when to exclude/restrict an employee from their duties OR did have access to a written policy stating what actions are necessary following a report that an employee has certain symptoms or diagnosed illnesses.
As discussed with the CFM, employees shall be RESTRICTED from working in a food service establishment when they are experiencing symptoms of sore throat, fever, nausea, vomiting, diarrhea, jaundice, and open wounds/cuts on the hands and arms, Until the employee obtains documentation from a medical professional that he/she is no longer experiencing those symptoms may they return to work. If an employee has been diagnosed with and/or been in contact with someone who has been diagnosed with Salmonella, Shigella, E.Coli, Hepatitis A, and Norovirus they must be EXCLUDED from working in the food service establishment until laboratory tests have confirmed they are no longer carriers of the disease.
Hot Water Heater: identical
Dishwasher: N/A
Hood System:
Grease Trap:
Consumer Advisory:
Pest Control: Serviced as needed.
December 07, 2006 (Routine)
Violations:
- 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered vegetables observed in refrigeration.
Foods shall remain covered at all times. - 3-305.11(A)(3) - Drinks were stored on the floor and/or food stored less than 6" inches off floor surface.
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. Milk crates, soda crates, or bread racks are not suitable for food storage. - 4-202.16 - Repeat Milk crate(s) found used for the following:storage at right of grease trap.
Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single service items. Provide only NSF approved shelving units, storage units, or dunnage racks for your storage needs. - 4-301.11 - The refrigeration cooler was not sufficient in number or capacity to meet the food storage demands of the establishment. Ambient temperature was 46F.
Service unit to restore a cold hold temperature of 41F. - 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
A QUAT test kit or other device that accurately measures the concentration in Mg/L of sanitizing solutions shall be provided. - 4-502.13(A) - Manufacturer containers originally containing tofu were observed reused for the storage of vegetables.
The following items shall not be reused for storage of other foods: 1. tofu buckets, 2. soy sauce buckets, 3. cream cheese containers, 4. mayonnaise containers, 5. salad dressing containers, 6. margarine containers, etc. Provide only NSF approved reusable food containers for your food storage needs. - 4-903.11(A) - Cutting board or other equipment observed on 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. - 6-303.11(C) - Observed that one light bulb under hood was missing. Inadequate lighting was provided.
Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas. - 6-501.12(A) - Observed that the area around grease trap and stove are in need of cleaning.
Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
The purpose of the visit was to conduct a routine inspection.
Cold Hold - 41-44F
Hot Hold - not observed.
Food covered - yes
Surfaces - cleaned/sanitzed for food contact
Documentation - analog thermocouple
Foods are to be received and evaluated by Mgr
Consumer advisory - required for sashimi however owner stated that it is not served; will be removed from menu.
Storage - Raw always stored below ready to eat;
Datemarking - required for ready to eat foods stored over 24 hours.
Hot water Heater - same
Dish machine - NA
Hood system - cleaned regularly
Pest control - approximately monthly
glove usage - in compliance
June 21, 2006 (Routine)
Violations:
- 2-401.11A - Corrected During Inspection Critical A food handler was observed drinking from an uncovered beverage container while in the kitchen.
A food handler may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands, the container, and exposed food or food contact equipment, utensils, linens, and unwrapped single-service and single-use articles. Provide a lid and straw for the beverage container. - 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered tofu observed in refrigeration.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 3-305.11A3 - Bottled water stored on the floor and/or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 4-903.11A - Pots were observed stored on the floor.
Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. - 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:household 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. - 43.1-3-3A - Critical There is no Certified Food Manager present at the beginning of the inspection.
It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. This includes hours of food service and preparation. Failure to provide a CFM may result in immediate suspension of the foodservice permit. - 6-201.11 - Repeat restroom ceiling tiles are not easily cleanable due to design.
Replace with tiles that are cleanable and smooth. - 6-501.114A - Repeat Facility is using two door reach in small refrigeration unit for dry food storage opposite the stove area.
The presence of unused equipment 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. Recommend frequent cleaning. - 7-201.11A - Corrected During Inspection Containers of drano and cleaner were stored adjacent to boxed single use food contact equipment.
Containers of chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
The purpose of the visit was to conduct a routine inspection.
Cold Hold - 41-44F
Hot Hold - not observed.
Food covered - yes
Surfaces - cleaned/sanitzed for food contact
Documentation - analog thermocouple
Foods are to be received and evaluated by Mgr
Consumer advisory - required for sashimi however owner stated that it is not served; will be removed from menu.
Storage - Raw always stored below ready to eat;
Datemarking - in place using disposition dates
Hot water Heater - same
Dish machine - NA
Hood system - cleaned regularly
Pest control - approximately monthly
glove usage - in compliance
* Remind staff that drinks are permitted by County Code only with covers and straws in kitchen areas * Thank you.
December 30, 2005 (Routine)
Violations:
- 3-305.11A2 - Food stored in a location where it is subject to splash, dust or other contamination. Observed an accumulation of dust on the condenser/fan unit in the walk-in.
Store food where it is not exposed to splash, dust, or other contamination and/or install an approved, durable and cleanable barrier between the splash source and the food to prevent contamination. - 4-202.16 - Repeat Milk crate(s) found used for the following: elevation at the wok line.
Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment. - 4-501.11A - Repeat The following was observed in a state of disrepair and damaged:1. rusted shelving in the Bev Air 2 door upright2. rusted shelving under prep table at prep sink3. 2 door reach-in
Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code. - 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: shelving above the 3 compartment sink used to store clean equipment, 2 door reach-in (inside, doors)
Maintain nonfood-contact surfaces of equipment clean. - 4-602.13 - The nonfood contact surface of the following had accumulations of grime and debris: gaskets on the Bev Air 2 door upright
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: Kenmore water heater
Water heaters need to meet the National Standards. - 5-202.13 - Critical Repeat The diameter of the air gap between the water supply inlet and the flood level rim of the bar plumbing is less than twice the diameter of the water supply inlet.
Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap - 5-501.17 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Install a covered refuse container for the disposal of feminine napkins in the ladies room stall. - 6-201.11 - Observed absorbent ceiling tiles in the kitchen near the 3 compartment sink.
Replace absorbent tiles with ones that are smooth, easily cleanable and nonabsorbent. - 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. No sign at the bar.
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. - 6-303.11B - Repeat Inadequate lighting was noted in the Beverage Air 2 door upright.
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 - The caulking at the 3 compartment sink was noted in need of cleaning.
A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
The purpose of today’s visit was to conduct a routine inspection at the above named establishment.
HANDWASHING REMINDER
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, 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 tasks. Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands for at least 20 seconds and thoroughly rinsing with clean water. 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.
NOTES:
*Water Heater: Kenmore, 153.337000; 100gal; 75,1000btu; 68.3gph
*Dish Machine: 3 compartment sink; 50-100ppm
*Grease Trap: monthly
*Hood Filters: 2x/year
*Hood System: 2x/year
*Pest Control Services: monthly; last service on 12/7/05
December 30, 2005 (Routine)
Violations:
- 3-305.11A2 - Food stored in a location where it is subject to splash, dust or other contamination. Observed an accumulation of dust on the condenser/fan unit in the walk-in.
Store food where it is not exposed to splash, dust, or other contamination and/or install an approved, durable and cleanable barrier between the splash source and the food to prevent contamination. - 4-202.16 - Repeat Milk crate(s) found used for the following: elevation at the wok line.
Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment. - 4-501.11A - Repeat The following was observed in a state of disrepair and damaged:1. rusted shelving in the Bev Air 2 door upright2. rusted shelving under prep table at prep sink3. 2 door reach-in
Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code. - 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: shelving above the 3 compartment sink used to store clean equipment, 2 door reach-in (inside, doors)
Maintain nonfood-contact surfaces of equipment clean. - 4-602.13 - The nonfood contact surface of the following had accumulations of grime and debris: gaskets on the Bev Air 2 door upright
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: Kenmore water heater
Water heaters need to meet the National Standards. - 5-202.13 - Critical Repeat The diameter of the air gap between the water supply inlet and the flood level rim of the bar plumbing is less than twice the diameter of the water supply inlet.
Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap - 5-501.17 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Install a covered refuse container for the disposal of feminine napkins in the ladies room stall. - 6-201.11 - Observed absorbent ceiling tiles in the kitchen near the 3 compartment sink.
Replace absorbent tiles with ones that are smooth, easily cleanable and nonabsorbent. - 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. No sign at the bar.
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. - 6-303.11B - Repeat Inadequate lighting was noted in the Beverage Air 2 door upright.
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 - The caulking at the 3 compartment sink was noted in need of cleaning.
A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
The purpose of today’s visit was to conduct a routine inspection at the above named establishment.
HANDWASHING REMINDER
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, 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 tasks. Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands for at least 20 seconds and thoroughly rinsing with clean water. 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.
NOTES:
*Water Heater: Kenmore, 153.337000; 100gal; 75,1000btu; 68.3gph
*Dish Machine: 3 compartment sink; 50-100ppm
*Grease Trap: monthly
*Hood Filters: 2x/year
*Hood System: 2x/year
*Pest Control Services: monthly; last service on 12/7/05
June 23, 2005 (Routine)
Violations:
- 4-202.16 - Repeat Milk crates were found being used as a shelving unit next to stove at the cookline.
Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment. - 4-502.13A - Repeat Single-service plastic bags were observed reused for the storage of food in Beverage Air freezer.
Discontinue plastic bags for food storage. Provide approved reusable food storage containers designed for your food storage needs. - 4-502.13A - Repeat Soy sauce and tofu containers\ were observed reused for the storage of various food in the walk-in refrigerator and kitchen.
Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. - 4-601.11A - Critical The following utensils were observed soiled to sight and touch: 1) Dishes stored in the storage shelf behind prep reachin; 2) utensils stored on the prep table next to 3 vat sink; 3) meat slicer stored on the utensil storage shelf next to cookline; 4) knives stored next to prep reachin near the cookline.
Clean and sanitize these surfaces for food contact. - 4-601.11C - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1) side of ice machine; 2) Beverage Air upright refrigerator shelf; 3) inside of microwave.
Maintain nonfood-contact surfaces of equipment clean. - 4-602.11E - Corrected During Inspection Repeat Inside of the ice machine observed with pinkish grime.
Clean the interior surface of the ice machine more often. - 4-903.11B - Corrected During Inspection Clean dishes were observed stored with the food-contact surface facing upward on the food prep table shelf.
Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage. - 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: Osterizer mixer.
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. - 5-202.13 - Critical The diameter of the air gap between the water supply inlet and the flood level rim of the 3 vat sink in kitchen & bar is less than twice the diameter of the water supply inlet.
Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap - 6-202.11C - Observed that a proper protective shield is not provided for the heat lamp in Walk-in refrigerator is missing.
Provide protective shielding. Infrared or other heat lamps shall be protected against breakage by a shield. - 6-301.14 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at restrooms used by food employees.
Provide a sign or poster that notifies food employees to wash their hands at restrooms used by food employees. - 6-501.11 - Repeat Following areas were observed not maintained in good repair; 1) Floor corner next to Beverage Air upright refrigerator; 2) broken tiles all throughout the kitchen (in front of mop sink, 3 vat sink, jordon refrigerator; 3) hole on the floor under the utensil storage shelf next to cookline; 4) hole behind water heater room; 5) torn ceiling tiles throughout the kitchen
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 6-501.114A - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment: 1) prep reach-in at the cookline; 2) large pots stored under the prep table next to 3 vat sink; 3) Unused grill at the cookline.
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 - Repeat Following areas noted in need of cleaning; 1) wall & ceiling of Walk-in refrigerator; 2) wall behind handsink & 3 vat sink at the bar; 3) wall and piping under the 3 vat sink in the kitchen; 4) floor and wall behind cooking equipment.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 7-202.12A - Critical Chlorine sanitizing solution was observed greater than 200 ppm at 3 vat sink.
Chlorine sanitizer solution should be used at 50 ppm. Use the test strip to ensure that the solution is at appropriate concentration.
The purpose of today's visit was to conduct a routine inspection.
** The facility has monthly pest control service in place from two separate commericial company. One for the whole building and a separte service for the establishment.
** Water heater: Kenmore, Model #: 153,337000
Recovery rate: 68,3
** No dishwasher at the establishment.
Please correct critical violations within 10 days and non-critical violations within 90 days.
August 06, 2004 (Routine)
Violations:
- 3-304.13 - Linens in contact with food.
Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer. - 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 4-202.16 - Milk crate(s) found used for the following:shelves
Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment. - 4-204.112B - Repeat There was no temperature measuring device located in the freezer.
corrected 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 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 4-501.11A - One reach-in refrigerator was observed in a state of disrepair and damaged.
Repair the refrigerator 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. - 4-502.13A - Repeat Manufacturer containers were observed reused for the storage of other food.
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 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: reach-in refrigerators, gaskets and hinges.
Maintain nonfood-contact surfaces of equipment clean. - 4-602.11E - Surfaces of the ice machine were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
corrected Clean the surface of ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications. - 4-903.11A - Repeat Clean utensils were found stored in dirty container.
corrected Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. - 5-501.17 - Repeat There is no cover to the feminine napkin refuse container in the ladies room stall.
Provide a cover to the feminine napkin refuse container in the ladies room stall. - 6-303.11B - Repeat Inadequate lighting was noted in the reach-in refrigerator.
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. - 6-501.11 - Repeat Floor and ceiling are not maintained in good repair.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 6-501.114A - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
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 - Floor, wall and ceiling were 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.
May 22, 2003 (Routine)
Violations:
- 4-302.14 - Repeat there is no test kit for the sanitizer
provide a test kit to monitor the chlorine sanitizer at the three vat sink - 6-501.114A - there are several items, including a grill, that do not appear to be used in the restaurant
remove all items that are unused and unnecessary - 4-204.112B - there is no thermometer to check food temperatures
provide a bayonet or probe type themometer to measure food temperatures - 6-501.11 - Repeat some of the ceiling tiles are stained
replace stained ceiling tiles - 4-501.11B - there is one light out on the cooking hoodthere are no drain plugs for the sink
replace the burned out light bulb and provide drain plugs for the sink - 2-402.11A - employee is not wearing an apron or hair net
employees must wear an apron or clean uniform and a hair net or cap or other type of hair restraint - 5-501.17 - There is no cover to the feminine napkin refuse container in the ladies room stall.
Provide a cover to the feminine napkin refuse container in the ladies room stall. - 4-205.10 - the rice cooker is home style, a Tiger brand
replace the homestyle cooker with a commercial oneall equipment must be NSf or the equivalent - 4-502.13A - Repeat Manufacturer containers were observed reused for the storage of food
Discontinue the reuse of single-use containers for FOOD@ storage. Provide approved reusable food storage containers designed for your food storage needs. - 5-205.15B - the hand sink in the bar does not work
repair the sinkall plumbing must be maintained in good repair - 3-302.11A2 - Critical ice is stored in the unused vats of the bar sink
to protect ice from contamination put the ice in clean containers - 6-301.12A - Observed that no paper towels were available for handsink at the bar and rear hand sink.
Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers corrected. - 6-301.11 - Soap was not provided at the hand washing lavatory in the the bar area
Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. - 3-301.11C - noted employee scooping ice with a glass
USE THE SCOOP TO KEEP HANDS OUT OF THE ICE AND TO PREVENT GLASS BEING CHIPPED AND GLASS CHIPS FALLING INTO THE ICE, CORRECTED - 4-903.11A - ice buckets are stored on the floor
store at least six inches above the floor to protect
This is a routine inspection at this restaurant. The manager does not have a CFM card and only one employee has a card. I discussed with her the need to have at least two Certified Food Managers to provide adequate coverage. Note; all inspections of Virginia food establishments are now posted on the internet on the Virginia State Health Dept web site.
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