Cafe Muse, 7356B Little River Tpke, Annandale, VA - Restaurant inspection findings and violations

June 18, 2009 (Routine)

Comments:
The purpose of today's visit was a routine inspection. There were no violations observed during today's inspection. Thank You.
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.
Water Heater: N/O; not in main kitchen area
Dish Machine: N/A; 50 ppm chlorine in 3 vat
Provided Handout: Employee Health Guidelines/Big 5 FBI in Korean

April 03, 2008 (Routine)

Violation: 3-501.17(A)(1) - Critical Repeat The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F - boiled egg
Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required.
Comments:
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

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.
HANDWASHING REMINDER:
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
Hot Water Heater:
Dishwasher: NA
Hood System: NA
Pest Control: Monthly

November 09, 2007 (Routine)

Violations:

• 2-103.11(E) - Based on a discussion with the PIC/CFM, food employees are not inspecting the food upon receipt to verify proper temperature and intact packaging.
  Employees shall visibly observe the foods as they are received to determine that they are from approved sources, delivered at the required temperatures of 41F or less.
• 3-304.14(B)(1) - Improper storage of wet wiping cloths observed.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-305.11(A)(3) - Boxed radishes left on the floor behind the register.
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks.
• 4-501.16(B) - The warewashing sink may not have been sanitized prior to washing vegetables used in rolls.
  If a warewashing sink is used to wash produce or thaw food the sink shall be cleaned and sanitized before and after each time it is used.
• 4-602.11(C) - Corrected During Inspection Critical Seran wrap used over rolling device was found to be removed daily instead of at four hour intervals as required.
  If used with potentially hazardous foods equipment food-contact surfaces and utensils shall be cleaned and sanitized (or removed) throughout the day at least every 4 hours.
• 4-903.11(C) - White service plates and cups were not stored in original packaging to prevent potential contamination.
  Single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.

Comments:
The purpose of this visit was to conduct a routine inspection. Review cooking, reheating, and holding temperatures with food service employees. 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.

July 06, 2007 (Critical Procedures)

Violations:

• 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: various salads observed in upright refrigeration unit. They had been inadvertantly labelled with an expiration date 10 days in advance of preparation date.
  Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS.
• 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: non NSF plastic containers such as rubbermaid or tupperware containers.
  Food equipment in a food establishment shall be NSF certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.

Comments:
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: N/A
Consumer Advisory: in compliance.
Pest Control: Serviced as needed.

April 18, 2007 (Follow-up)

Comments:
The facility experienced a restroom fire event and was closed as a result until repairs could be completed. All restoration is completed with the exception of the placement of one ceiling vent cover. Air ventilation was detected in both restrooms. The facility is reopened and returned to the normal inspection schedule as a result. There was no supporting documentation made available by the operator from the Fire Marshalls office at this time. Thank you.

March 22, 2007 (Routine)

Violations:

• 3-305.11(A)(3) - Sugar in bag was stored on the floor and/or food stored less than six 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.
• 4-101.17(A) - Wood spoons used for beef were aged and chaffed.
  Wood and wood wicker may not be used as a food-contact surface unless the wood is hard maple or close-grained that withstands repeated washing and sanitizing.
• 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
  The operator shall be monitoring the concentration of the sanitizing solution using a chlorine test kit or other device.
• 5-501.17 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
• 7-201.11(A) - Critical Observed that toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.

Comments:
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
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.

December 04, 2006 (Routine)

Violations:

• 2-103.11(L) - Corrected During Inspection Repeat Employees had not placed a sanitizer solution containing a wiping cloth at any work station for the purpose of food contact surfaces.
  Please set up a sanitizing solution containing a wiping cloth at work stations.
• 3-501.17(A)(2) - Corrected During Inspection Critical The prepared ready-to-eat (RTE) tuna salad in a refrigeration unit is not properly dated for disposition.
  Refrigerated, ready to eat, potentially hazardous foods (time/temperature control for safe food) that are prepared on site and held at 41f-45f or below shall be clearly labeled and date marked with a "USE BY" not exceeding 4 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required.
• 3-603.11(B) - Corrected During Inspection Critical Repeat The California Roll containing raw fish roe listed on menu does not contain a disclosure statement.
  The Consumer Advisory shall include a disclosure statement by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
• 4-102.11(A)(2) - Observed use of grocery bags containing ink lettering for food storage in freezers.
  Materials that are used to make single service items may not impart colors, odors, or tastes from food.
• 4-302.12(A) - The facility did not have 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.
• 43.1-3-4(a)-(h) - Critical The Person in Charge (PIC) has an expired CFM card.
  Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive at 6316 Castle Place, Falls Church, VA. within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568.

Comments:
The purpose of this visit was to conduct a routine inspection. 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.

September 15, 2006 (Routine)

Violations:

• 2-103.11(E) - Employees are not inspecting the food upon receipt.
  Check receiving temperatures of milk and other items to ensure they are received safely and at proper temperatures.
• 2-103.11(L) - Employees were not checking temperatures of foods in refrigeration.
  Use a calibrated thermometer to check foods and ensure temperatures remain under 41F.
• 3-603.11(B) - Critical There was no consumer advisory text for fish roe roll
  Include the following statement at bottom of menu page - "consuming raw or undercooked seafood may increase your risk of food born illness, especially if you have certain medical conditions".
• 3-603.11(C) - Critical Menu item containing raw fish roe did not have a star placed next to it to inform customer that item correlates to advisory statement at menu page bottom.
  Place a star or asterisk next to item containing fish roe.
• 4-204.112(B) - There was no temperature measuring device located in the reach in under counter refrigerator.
  Please place a thermometer in under counter unit to verify safe air temperature for cold holding.

Comments:
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.
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.

April 11, 2006 (Routine)

Violations:

• 3-501.16B - Corrected During Inspection Critical Sliced cheesecake (45F) and rice cakes (81F) were found cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less.
• 4-204.112B - Repeat There was no temperature measuring device located in the following equipment:1. Glass front Dessert display cooler2. Artic Air 1-door reach-in freezer3. Superior 1-door prep cooler (Right)
  Provide and maintain 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 - The following equipment was observed in a state of disrepair and damaged: (Equipment not maintaining ambient air temperature of 41F or below) - 1. Glass front Dessert display cooler; ambient air temperature measured 44F at time of inspection2. Superior 1-door LP cooler; ambient air temperature measured 45F at time of inspection
  Repair the above-mentioned equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-501.11B - The black, rubber door gaskets of both the Superior 1-door prep coolers were found damaged (cracked/split).
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-502.11C - Repeat The ambient air temperature gauge inside the Superior 1-door LP cooler is not in good repair and/ or not accurate in the range of use (broken).
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 4-502.13A - Manufacturer containers were observed reused for the storage of other foods as follows:1. peanut container reused for storage of cut kiwi fruit in Artic Air freezer2. biscotti container reused for storage of cooked rice & bean mixture in Artic Air freezer
  Discontinue the reuse of single-use containers for other food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-602.13 - Repeat The nonfood contact surface of the following equipment had accumulations of grime and mold/mildew:1. Superior 1-door LP cooler
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 6-301.12A - Corrected During Inspection Observed that no paper towels were available for handsink in the kitchen.
  Provide and maintain individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-301.14 - Corrected During Inspection Repeat A sign or poster that notifies food employees to wash their hands is not provided in the Men's restroom.
  Provide and maintain a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

Comments:
The purpose of this visit was to conduct a routine inspection. Please review the following comments:
ALL EASILY CORRECTABLE CRITICAL VIOLATIONS SHALL BE CORRECTED IMMEDIATELY.
1. * Remaining critical violations shall be corrected within 10 days. *
2. All remaining non-critical violations shall be corrected within 90 days.
3. Review Big 5 Foodborne Illnesses (Salmonella, E. coli, Shigella, Hepatitis A, and Norovirus), and the symptoms associated with each (diarrhea, vomiting, fever, severe stomach cramps, nausea, and/or jaundice). Ensure that all employees, including management, understand reporting, restriction, and exclusion.
4. BEWARE OF REPEAT VIOLATIONS. Immediately correct these violations and maintain compliance in order to avoid further enforcement action(s).

REMINDERS:
VERIFY MINIMUM INTERNAL COOK TEMPERATURES OF PHFs:
Review and monitor food temperatures during all phases of food service operation using calibrated food thermometer.
(RECEIVING, STORAGE, THAWING, COOKING, HOT & COLD HOLDING, REHEATING, COOLING):
COOKING: Poultry 165F; Ground Beef & Comminuted Meats 155F; Steaks, Seafood, Pork, and Raw Shell Eggs 145F
REHEATING: PHFs (Potentially Hazardous Foods) prepared on site 165F, Commercially Processed Foods 140F
HOLDING: Hot 140F+; Cold 41F-
DO NOT let food sit in "DANGER ZONE" (41F - 140F) for extended periods of time
FACILITY/MENU CHANGES:
Contact the Health Department for prior review/approval before you make any changes, additions, and/or renovations to the establishment or existing equipment.
FOR YOUR INFORMATION (FYI):
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Hot Water Heater: Current
Dishwasher: N/A
Hood System: N/A
Grease Trap: N/A
Consumer Advisory: N/A
Pest Control: Services conducted monthly. Last service performed 3/10/06
Current Establishment Phone Number: 703.658.9351/9352
Current Establishment Fax Number: N/A
Please phone with any questions, 703.246.8432.

April 11, 2006 (Routine)

Violations:

• 3-501.16B - Corrected During Inspection Critical Sliced cheesecake (45F) and rice cakes (81F) were found cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less.
• 4-204.112B - Repeat There was no temperature measuring device located in the following equipment:1. Glass front Dessert display cooler2. Artic Air 1-door reach-in freezer3. Superior 1-door prep cooler (Right)
  Provide and maintain 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 - The following equipment was observed in a state of disrepair and damaged: (Equipment not maintaining ambient air temperature of 41F or below) - 1. Glass front Dessert display cooler; ambient air temperature measured 44F at time of inspection2. Superior 1-door LP cooler; ambient air temperature measured 45F at time of inspection
  Repair the above-mentioned equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-501.11B - The black, rubber door gaskets of both the Superior 1-door prep coolers were found damaged (cracked/split).
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-502.11C - Repeat The ambient air temperature gauge inside the Superior 1-door LP cooler is not in good repair and/ or not accurate in the range of use (broken).
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 4-502.13A - Manufacturer containers were observed reused for the storage of other foods as follows:1. peanut container reused for storage of cut kiwi fruit in Artic Air freezer2. biscotti container reused for storage of cooked rice & bean mixture in Artic Air freezer
  Discontinue the reuse of single-use containers for other food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-602.13 - Repeat The nonfood contact surface of the following equipment had accumulations of grime and mold/mildew:1. Superior 1-door LP cooler
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 6-301.12A - Corrected During Inspection Observed that no paper towels were available for handsink in the kitchen.
  Provide and maintain individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-301.14 - Corrected During Inspection Repeat A sign or poster that notifies food employees to wash their hands is not provided in the Men's restroom.
  Provide and maintain a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

Comments:
The purpose of this visit was to conduct a routine inspection. Please review the following comments:
ALL EASILY CORRECTABLE CRITICAL VIOLATIONS SHALL BE CORRECTED IMMEDIATELY.
1. * Remaining critical violations shall be corrected within 10 days. *
2. All remaining non-critical violations shall be corrected within 90 days.
3. Review Big 5 Foodborne Illnesses (Salmonella, E. coli, Shigella, Hepatitis A, and Norovirus), and the symptoms associated with each (diarrhea, vomiting, fever, severe stomach cramps, nausea, and/or jaundice). Ensure that all employees, including management, understand reporting, restriction, and exclusion.
4. BEWARE OF REPEAT VIOLATIONS. Immediately correct these violations and maintain compliance in order to avoid further enforcement action(s).

REMINDERS:
VERIFY MINIMUM INTERNAL COOK TEMPERATURES OF PHFs:
Review and monitor food temperatures during all phases of food service operation using calibrated food thermometer.
(RECEIVING, STORAGE, THAWING, COOKING, HOT & COLD HOLDING, REHEATING, COOLING):
COOKING: Poultry 165F; Ground Beef & Comminuted Meats 155F; Steaks, Seafood, Pork, and Raw Shell Eggs 145F
REHEATING: PHFs (Potentially Hazardous Foods) prepared on site 165F, Commercially Processed Foods 140F
HOLDING: Hot 140F+; Cold 41F-
DO NOT let food sit in "DANGER ZONE" (41F - 140F) for extended periods of time
FACILITY/MENU CHANGES:
Contact the Health Department for prior review/approval before you make any changes, additions, and/or renovations to the establishment or existing equipment.
FOR YOUR INFORMATION (FYI):
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Hot Water Heater: Current
Dishwasher: N/A
Hood System: N/A
Grease Trap: N/A
Consumer Advisory: N/A
Pest Control: Services conducted monthly. Last service performed 3/10/06
Current Establishment Phone Number: 703.658.9351/9352
Current Establishment Fax Number: N/A
Please phone with any questions, 703.246.8432.

November 16, 2005 (Routine)

Violations:

• 3-301.11B - Corrected During Inspection Critical Observed scoop in rice warmer stored in contact with cooked rice.
  Store handle of scoop or other dispensing utensil in manner (extended upward), that prevents contamination from hands of ready-to-eat foods.
• 3-305.12E - Observed bag of rice and cases of soda stored in mechanical room that houses water heater and mop sink.
  Cease all food storage in mechanical rooms.
• 4-101.111 - Materials (e.g. rubber, plastic, paper, cloth, wood, aluminum sheeting), that are absorbent, corrosive, not durable, and/or not smooth were observed being used as lining in the following areas:1. paper towels lining bottom of egg, julienne ham, julienne cucumber containers, and other food containers inside all refrigeration units
  Discontinue use of such material as lining. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-204.112B - Repeat There was no temperature measuring device located in the in the counter-top Beverage Air refrigerator or the Artic Air freezer.
  Provide and maintain 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.
• 4-502.11C - The ambient air temperature gauge inside the Superior 1-door, low profile cooler was observed in disrepair/broken.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 4-602.11E - Interior surfaces of the ice machine in contact with non-potentially hazardous food (ice) were observed soiled with accumulations of grime and mildew.
  Clean the interior surfaces of the 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.
• 4-602.13 - The nonfood contact surface/gaskets (inside crevices),of the Superior 1-door, low profile cooler unit had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-903.11A - Found clean, plastic colanders and large, metal bowls stored on floor under ice machine.
  Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 4-903.11B - Corrected During Inspection Clean, single-service containers were observed stored on front service counter with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
• 4-904.11C - Unwrapped and unprotected single service straws and coffee stirrers were provided at the consumer self-service counter.
  Provide wrapped or an approved dispenser for single service items at the consumer self-service counter to prevent consumer contamination.
• 6-303.11B - Repeat Observed light bulb in Artic Air freezer blown.
  Replace bulb and maintain 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.

Comments:
The purpose of this visit was to conduct a routine inspection. Please review the following comments:
ALL EASILY CORRECTABLE CRITICAL VIOLATIONS SHALL BE CORRECTED IMMEDIATELY.
1. * Remaining critical violations shall be corrected within 10 days. *
2. All remaining non-critical violations shall be corrected within 90 days.
3. Review Big 5 Foodborne Illnesses (Salmonella, E. coli, Shigella, Hepatitis A, and Norovirus), and the symptoms associated with each (diarrhea, vomiting, fever, severe stomach cramps, nausea, and/or jaundice). Ensure that all employees, including management, understand reporting, restriction, and exclusion.

REMINDERS:

FOOD TEMPERATURES:
Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above.

FACILITY/MENU CHANGES:
Contact the Health Department before you make any changes, additions, and/or renovations to the establishment.

FOR YOUR INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Hot Water Heater: Current; Unit located out of reach - unable to view model specifications; Written documentation to be faxed to Health Department for review
Dishwasher: N/A
Hood System: N/A
Grease Trap: N/A
Consumer Advisory: N/A
Pest Control: Serviced once a month; Last service performed 11/1/05; Documentation provided onsite
Current Establishment Phone Number: 703.658.9351
Current Establishment Fax Number: 703.658.9352
Please phone with any questions, 703.246.8432.
Fax any requested follow-up documentation to (703) 385-9568.

June 10, 2005 (Routine)

Violations:

• 3-302.12 - Corrected During Inspection Unlabeled sugar and salt containers kept on the food storage shelf.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-305.12I - Corrected During Inspection More than 5 container of White Vinegar and a bottle of Fish Sauce sotred under sink behind the counter.
  Relocate food storage to an approved area to avoid possible contamination of food from plumbing / sewage line.
• 3-501.16B - Corrected During Inspection Critical Cooked Macarel and Beef rools on rice cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 4-204.112B - Corrected During Inspection There was no temperature measuring device located in the Arctic Freezer.
  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 - Corrected During Inspection A Cuckoo rice cooker was observed in a state of disrepair and damaged.
  Replace or repair the rice cooker 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 - Corrected During Inspection Repeat A metal container surrounded by wood, and held by tape observed soiled with an accumulation of dust, dirt, food residue, and/or other debris.
  Discontinue using absorptive and non-cleanable surfaces for this purpose to avoid possible cross-contamination of food.
• 5-501.16C - Corrected During Inspection There is no refuse container at the area immediately adjacent to the hand sink located in the food preparation area.
  Provide a refuse container for the disposal of paper towels at the hand sink.
• 6-101.11A - The toilet room ceiling (men's and women's) do not meet the standard of: 1. smooth, and easily cleanable.
  Replace the existing ceiling tiles with the one that has smooth and easily cleanable surface.
• 6-301.14 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-303.11B - No lighting was noted in the upright freezer
  Replace the burnt light bulb. 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.
• 7-201.11A - Corrected During Inspection Critical Observed a number of White Vinegar (>5) and Fish Sauce stored along with Dish Washing soap under the food washing sink.
  Containers of washing/cleaning chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.

Comments:
This is a Routine Inspection of the facility. Please review the following comments:
1. Critical violation corrected at the time of the inspection. Thank you! Ensure that all violations cited are monitored for continual compliance.
2. All noncritical violations that are yet to be corrected must be addressed within ninety (90) days.
3. The routine inspection shall be conducted in, or within six months.
If you have any question, please contact me at 703-246-2444. Thank you.

January 20, 2005 (Follow-up)

Comments:
Today's visit was to conduct a follow-up inspection. Please note:
1. Commercial pest company services once a month; most recent receipt from 01/19/05 was available for review and indicated negative pest activity.
2. New pipe found under 3-comp.sink today, and draining correctly.
3. Manager demonstrated 3-comp.sink sanitizing chlorine solution was correct at 50 PPM in sanitizing basin.
4. Foods -- tuna salad -- pre-cooked spinach opened, found in RI refrigerator found with date marks including prep date, and "use by" date.
5. Wooden prep table in center of prep area has been removed and a stainless table is there now.
6. All violations previously cited corrected.

December 29, 2004 (Routine)

Violations:

• 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.
• 3-305.12E - Found food stored, bag of raw carrots, in mop sink, water ehater room that has unfinished ceiling.
  Cease food storage in mop sink/water heater rooms.
• 6-501.11 - Observed hole in wall beside front handsink; and ceiling is unfinished in mop sink room.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12A - Physical structure, flooring, noted in need of cleaning throughout, and especially behind and beside all equipment and kitchen refrigeration units.
  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.
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: gaskets of LPs, especially 1-door Superior unit gaskets.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-601.11B - Encrusted grease, food deposits and/or other soil deposits were observed on the food contact surfaces of the following equipment: flooring and shelving of Arctic Air RI freezer.
  Clean and sanitize food-contact surface of equipment.
• 3-501.17A - Corrected During Inspection Critical The prepared ready-to-eat (RTE) containers of tuna salad found in Superior, 1-door RI, were not properly dated to "use by", or to "consume by".
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-101.19A - A wood-top table with sealant worn off on most of top surface, observed in middle of kitchen/prep area, is likely used as a food contact surface.
  Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface.
• 7-201.11B - Corrected During Inspection Critical Spray-container found beside single-service cups and storage items, thus it was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaners and chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 6-305.11B - Found personal clothing item stored on shelving in back room mixed with food/storage items.
  Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions.
• 5-205.15B - Critical Repeat Drain under 3-compartment sink found blocked and not draining.
  ***Immediately contact plumbing professional to repair 3-comp.sink drain so that it will drain correctly.Plumbing systems and components shall be maintained in good repair.
• 2-102.11J - Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
  Ensure that the person in charge is able to demostrate methods used to sanitize food contact surfaces of utensils and equipment and understands their role in monitoring cleaning and sanitizing activities.
• 4-602.12B - The ceiling of the inside cavity of the Panasonic microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours.
• 3-305.11A3 - Repeat Found carrots stored on floor in mop sink room.
  Foods should be stored 6" above floor.
• 3-501.13 - Observed boxes of leaf spinach thawing at RT in bowl next to 3-comp.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.
• 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.

Comments:
Today's visit was to conduct a routine inspection. Please note:
1. ***Drain of 3-comp.sink is a REPEAT VIOLATION that it is not draining; **immediately repair sink. Repeat violation may result in enforcement proceedings by Health Department.
2. **Follow-up inspection will be conducted on or about January 21, 2005; DATE MARK all foods that are not served within 24 hours of preparation ---- DATE MARK with "use by" date, (and recommend also date with prep date).
3. Commercial pest company services monthly; most recent receipt available from 12/9/04 service.
4. Correct remaining violations.

June 30, 2004 (Follow-up)

Comments:
Today's visit was to followup on a routine inspection from 6/25/04 which found a backup/plumbing issue at the three compartment sink. During today's visit, the three compartment sink was found repaired and draining properly. All of the critical violations have been corrected at this time.

June 25, 2004 (Routine)

Violations:

• 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.
• 4-301.12A - Employees are maually warewashing dishes at the prep sink of the establishment.
  Discontinue using the prep sink for manual warewashing and utilize the three compartment sink for manual warewashing.
• 7-202.12B - Critical Chlorine based sanitizing solution was observed at >200ppm at the three compartment sink and is being used in a manner that does not prevent the contamination of food, equipment, utensils, linens or single service items.
  (Corrected during inspection) Dilute concentration of chlorine based sanitzer and chemicals must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items.
• 5-205.15B - Critical Repeat The drainage pipe at the three compartment sink is backing up causing water draining from the three compartment sink to overflow on to the floor of the establishment.
  Immediately repair three compartment sink to prevent backup of water on to the floor. Discontinue use of the sink until it has been repaired and utilize single service items during that time.

Comments:
Today's visit was to conduct a routine inspection of the establishment. Correct critical violation within the next three (3) days and non-critical violations within the next thirty days. A follow-up inspection will be conducted to ensure that the sink has been repaired.

May 15, 2003 (Routine)

Violations:

• 6-202.15 - door was open
  keep door closed, corrected
• 7-202.11A - pesticide spray used is for home use only
  all pesticides must be approved for use in a restaurant,, corrected
• 4-903.11A - noted rice cooker and other items stored on the floor
  store all clean equipmen above the floor
• 4-601.11A - Critical Repeat cutting board is stained
  clean and bleach the cutting board, corrected
• 5-205.15B - small drip noted at mens' room sink
  repair the faucet
• 4-204.112B - no thermometer in the deli type refrigerator
  provide a thermometer to all units holding potentially hazardous foods, corrected
• 2-401.11A - Critical employees using open mugs for drinks
  use covered cups or sports type containers for drinks, corrected
• 4-502.13A - noted reuse of plastic biscotti containers for other foods and cleaned plastic utensils in the dish rack
  single use items such as the above items are to be discarded after use,
• 7-209.11 - employee jacket stored with single service items
  store emplloyee belongings separately from food, clean utensilsa nd supplies, corrected
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: interior of Superior freez, gaskets of reachin, soda dispensers,
  Maintain nonfood-contact surfaces of equipment clean.
• 6-202.11C - lights above foodprep area do not appear to be shatter proof
  provide shatter proof bulbs or else light shields over lights

Comments:
This is a routine inspection of this small cafe. NOte; all restaurant inspecitons are now posted on the internt on the Virginia State Health Department web site.