Chili's Southwest Grill & Bar, 11219 Lee Hwy, Fairfax, VA - Restaurant inspection findings and violations

May 28, 2009 (Routine)

• 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the walkin, several refrigerators and freezers.
  Foods shall remain covered at all times.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Food items in several refrigerators and in pans on cook line are cold holding at improper temperatures.
  All potentially hazardous foods must be held at 41f or lower. It is uncertain whether refrigerators are overfilled (some seem to be), if units are not working or after lunch the doors have been opened too much or left open.Manager immediately called service rep. to come and check refrigerators and make necessary repairs. Checking the temperatures of cold holding of foods in storage needs to be added to the line check done daily for lunch and dinner.
• 4-204.113(A)-(C) - There is no data plate on the warewashing machine.
  A warewashing machine shall be provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operation specifications including the: 1) temperatures required for washing, rinsing, and sanitizing,
• 4-301.11 - The following unit(s) was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment. drawer refrigerator on line (both) and the Silver King prep refrigerator.
  Equipment for cooling and heating food, and holding cold and hot food shall operate properly and be sufficient in number and storage capacity to provide food temperatures as specified under Chapter 3.
• 4-501.11(A) - The followng mechanical refrigeration unit is not currenlty operating as required to cold hold food at a temperature of 41F or less: drawer refrigerator on right side.
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.note: manager discarded food and called for service for this afternoon.
• 4-501.11(B) - server area refrigerator door does not close securely
  adjust door (note: new gaskets on order)
• 4-601.11(C) - Corrected During Inspection can opener blade was soiled with dried food, silverware trays had crumbs in them, wooden fajita pan holders were stored in a container containing crumbs..
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 5-501.113(B) - Outside refuse container was uncovered.
  Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
• 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility.
  A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.
• 6-501.111(B) - Corrected During Inspection The premises is not being routinely inspected for the presence of insects, rodents, and other pests. Several ants were observed on tray holding bags of flour
  Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.

October 29, 2008 (Routine)

• 2-401.11(A) - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Cup without straw stored at beverage station
  Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
• 3-305.11(A)(1) - Food stored uncovered in some refrigertors/freezers.
  Food shall be protected from contamination by storing the food in a clean, dry location, and covered..
• 4-402.11(A) - The bar hand sink is not caulked to the wall
  Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
• 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: container for silverware near entry to dining area; gaskets of the Beverage Air refrigerator at the beverage station, walkin shelves (some rusty), Delfield ice cream display refrigerator, wall mounted.
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 4-903.11(A) - Corrected During Inspection clean utensils stored on container on the floor at the dishwashing area.
  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.
• 43.1-3-3(a) - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection. Another food manager was on site but did not have his food sanitation certificate with him.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. Strongly recommend that additional employees, not necessarily the managers, obtain CFM cards.
• 5-501.116(B) - The dumpster is soiled and needs cleaning.
  Soiled receptacles and waste handling units for refuse, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.
• 6-301.12(A) - Corrected During Inspection Observed that paper towels were not provided at each handwashing sink. None at beverage station.
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• 6-501.11 - Observed that the drain cover is missing at the floor drain at cooking line; tiles around the floor drain at the soup pot are missing and water is pooling on the floor.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.110(B) - Corrected During Inspection Observed employee clothing and other possessions stored in with food at front area
  Instruct employees to use the designated lockers and clothes hooks to prevent contamination of food, food equipment and utensils, and preparation surfaces.
• 6-501.12(A) - Observed that the floors in the beverage station, under equipment, need cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

April 29, 2008 (Routine)

• 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: Ice cream freezer. Exposed containers of ice cream were noted.
  Foods shall remain covered at all times.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: blue cheese dressing, ranch dressing, shredded cheese on the cookline.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 4-501.11(B) - The door gaskets of some of the reach-in refrigerators and walk-in refrigerator are broken
  Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
• 4-601.11(A) - Corrected During Inspection Critical Repeat The following equipment/utensils were observed soiled to sight and touch: Reach-in freezer
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: compartments under the deep fryers.
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 4-602.11(E)(1) - Corrected During Inspection Surfaces of the can opener blade were observed soiled with accumulations of grime and debris.
  Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) shall be cleaned at any time when contamination may have occurred.
• 4-903.11(B) - Corrected During Inspection Clean stainless steel pans were not found stored in a position that allows for air-drying.
  Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
• 4-903.11(C) - Styro foam cups, styro foam containers, and plastic cup lids were observed stored unprotected at the single service storage shelving near the dish machine area.
  Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
• 5-501.113(B) - Corrected During Inspection Outside refuse container was uncovered.
  Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
• 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility.
  A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.
• 6-501.12(A) - Observed that the floor inside the walk-in freezer is in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

October 09, 2007 (Critical Procedures)

• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:raw shrimp, rice, grilled chicken, grilled beef, chicken batter mix.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 4-601.11(A) - Corrected During Inspection Critical Repeat The following equipment/utensils were observed soiled to sight and touch: interior surfaces of the reach-in freezer.
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 7-102.11 - Corrected During Inspection Critical Unmarked spray bottle of cleaning chemical solution was not properly labeled with a common name.
  Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.

February 06, 2007 (Routine)

• 3-501.16(A)(2)(a) - Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:salad dressings, raw ground beef patties, slide cheese, and raw shrimps.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.17(A)(1) - Critical Ready-to-eat, potentially hazardous food in the refrigeration unit which are not used within 24 hours of preparation are not properly dated for disposition within 7 days at 41F:
  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. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
• 4-204.112(B) - There were no temperature measuring devices located in several cold or hot holding equipment:
  Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
• 4-204.112(D) - Corrected During Inspection The temperature measuring device located inside one of the cookline refrigerators was not easily readable due to accumulation of debris.
  Temperature measuring devices shall be maintained to be easily readable. Maintain them in clean condition at all times for easy reading and monitoring of ambient temperature.
• 4-501.12 - The cutting board along the cookline is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
• 4-502.11(A) - Corrected During Inspection White rubber spatulas were observed in a state of repair and condition preventing effective maintenance and cleaning/sanitization:
  Utensils shall be maintained in a state of repair or condition that complies with the requirements or shall be discarded.
• 4-601.11(A) - Critical The bottom storage compartments inside refrigerators and freezers were observed soiled to sight and touch:
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: trays holding batter bags on the dry storage shelving, compartments under deep fryers have grease build up, dry storage cabinets and areas along walls on counter tops.
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 4-602.11(E)(1) - Surfaces of the can opener blade and it stand were observed soiled with accumulations of grime and debris.
  Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) shall be cleaned at any time when contamination may have occurred.
• 6-501.11 - Observed that the wall tiles not maintained in good repair.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111(D) - Harborage conditions exist. Debris noted under stationary equipment and between tables and counters. Debris noted on dry good trays. Damaged walls tiles.
  Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
• 6-501.12(A) - Observed that the floors under stationary equipment and along the wall in the dining area are in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

February 06, 2007 (Complaint)

May 16, 2006 (Routine)

• 3-501.16B - Critical Repeat Salmon fillets seen at 47F and burgers at 45F.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 4-501.11A - Repeat Dish machine door or base was leaking water onto floor at end of cycle.
  Repair the faulty component 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 .
• 4-502.11C - The ambient air temperature gauge on the refrigerator left of grill is not in good repair and/ or not accurate in the range of use.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 4-904.11A - Single service take out containers for salsa, ranch etc were soilled due to contact with food particles.
  Store containers covererd. with food contact surface facing downward to prevent contamination prior to use.
• 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.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-501.12A - Cleaning needed around the window counter nearest grill line. Ceiling and wall need cleaning in this area as well.
  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.
• 8-304.11A - The permit is not posted in a location that is conspicuous to consumers.
  Post the permit in a conspicuous location to consumers.

January 11, 2006 (Critical Procedures)

• 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered food in upright freezer observed.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-305.11A3 - Food stored on the floor in the walk in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16B - Corrected During Inspection Critical Repeat Orange juice at bar and salad dressings on ice observed at 47 F and higher.
  Ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 4-301.11 - Repeat Cooling mechanisms for salad dressings and orange juice at bar were not maintaining foods at required temperatures.
  Adjust thermostats, and/or have unit serviced and immerse containers of dressings in ice supply. Improper food storage temperatures are a major contributing factor to foodborne illness.

January 11, 2006 (Critical Procedures)

• 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered food in upright freezer observed.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-305.11A3 - Food stored on the floor in the walk in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16B - Corrected During Inspection Critical Repeat Orange juice at bar and salad dressings on ice observed at 47 F and higher.
  Ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 4-301.11 - Repeat Cooling mechanisms for salad dressings and orange juice at bar were not maintaining foods at required temperatures.
  Adjust thermostats, and/or have unit serviced and immerse containers of dressings in ice supply. Improper food storage temperatures are a major contributing factor to foodborne illness.

August 03, 2005 (Routine)

• 3-304.12 - In-use utensils improperly stored between use.
  Store in-use utensils in ice in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain.
• 3-501.16B - Corrected During Inspection Critical Repeat Turkey slices found at 57 F on food line and milk found at 52 F in Delfield unit.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 4-301.11 - Repeat Delfield unit was not adequately maintaining milk at an appropriate cold hold temperature for use in a commercial establishement.
  Adjust or repair the unit. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 4-301.14 - Corrected During Inspection Gaps in ventilation filters is resulting in inefficient filtration of the hood system.
  Adjust the current system to adequately ventilate grease and condensation from the establishment.
• 4-501.11A - Repeat Old ice machine is not in use and management has decided not to have it repaired.
  Discard the unit.
• 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: - metal bars of shelving units on which china are stored as well as shelving units in main kitchen- silverware holder near facililty entrance- bottom of steel trays on drying rack.
  Trays were discarded. Clean shelves and silverware holders.
• 5-203.14A - Critical Repeat Observed PVC pipe under bar santizing sink extended below the flood rim level of the drain basin.
  Alter the length of the pipe to provide the necessary separation between the water supply and the flood rim level of the drain basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
• 5-501.113B - Corrected During Inspection Repeat Outside refuse container was uncovered.
  Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
• 6-501.111B - Premises had several house flies in main kitchen.
  Inspect premises on routine basis for the evidence of pests. Work with pest control contractor to control insects. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.14A - Intake and exhaust air ducts are dirty.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.

August 03, 2005 (Routine)

• 3-304.12 - In-use utensils improperly stored between use.
  Store in-use utensils in ice in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain.
• 3-501.16B - Corrected During Inspection Critical Repeat Turkey slices found at 57 F on food line and milk found at 52 F in Delfield unit.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 4-301.11 - Repeat Delfield unit was not adequately maintaining milk at an appropriate cold hold temperature for use in a commercial establishement.
  Adjust or repair the unit. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 4-301.14 - Corrected During Inspection Gaps in ventilation filters is resulting in inefficient filtration of the hood system.
  Adjust the current system to adequately ventilate grease and condensation from the establishment.
• 4-501.11A - Repeat Old ice machine is not in use and management has decided not to have it repaired.
  Discard the unit.
• 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: - metal bars of shelving units on which china are stored as well as shelving units in main kitchen- silverware holder near facililty entrance- bottom of steel trays on drying rack.
  Trays were discarded. Clean shelves and silverware holders.
• 5-203.14A - Critical Repeat Observed PVC pipe under bar santizing sink extended below the flood rim level of the drain basin.
  Alter the length of the pipe to provide the necessary separation between the water supply and the flood rim level of the drain basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
• 5-501.113B - Corrected During Inspection Repeat Outside refuse container was uncovered.
  Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
• 6-501.111B - Premises had several house flies in main kitchen.
  Inspect premises on routine basis for the evidence of pests. Work with pest control contractor to control insects. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.14A - Intake and exhaust air ducts are dirty.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.

April 12, 2005 (Complaint)

• 6-501.11 - Tile at wall floor juncture observed broken outside manager's office.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111D - Harborage conditions exist.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.12A - Floor in food prep area observed with food residue in hard to reach areas under 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.

February 22, 2005 (Routine)

• 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.
• 3-501.16B - Critical Repeat Egg rolls were found at 48 F.
  Ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 3-501.17A - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) guacamole, sauces and other items in the refrigeration unit are not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-301.11 - Repeat Drawer cold hold units containing egg rolls were not operating according to manufacturer's specifications.
  Adjust, repair or recharge units so that ambient air temperature is at 41 F. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 4-501.11A - Kairak Ref door is damaged and does not close.
  Repair the door 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 .
• 5-203.14A - Corrected During Inspection Critical Observed a pipe under bar sink that extended below the flood rim level of the drain.
  Alter the length of the pipe to provide the necessary separation between the water supply and the flood rim level of the drain. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch. Sink has now been designated at the one at the far right where air gap is ; no other sinks are drained on this line.
• 5-501.113B - Repeat Outside refuse container was uncovered.
  Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
• 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.

October 28, 2004 (Routine)

• 4-501.114A - Critical Chlorine sanitizing solution used was at a low concentration [25 ppm] in the bar sanitizing sink.
  Adjust the concentration to 50 ppm.
• 3-501.16B - Critical Repeat Tomato and cheese were cold holding at improper temperatures [48 F].
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 4-301.11 - Cold hold units opposite the grill are not of sufficient capacity to meet the food storage demands of the establishment.
  Adjust, adapt or repair the equipment to allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 4-501.11B - The door gasket of one of the refrigerators is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-703.11B - Critical Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112). The thermolabel indicated the rinse temperature was below 160 F.
  Repair the unit so that achieving a utensil surface temperature of 160F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.

October 23, 2003 (Routine)

• 5-501.113B - Repeat Outside refuse container and grease container were uncovered.
  Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.Corrected during inspection
• 4-204.112A - could not locate the thermometer in the refrigerator holding the ice cream toppings, etc
  Relocate the temperature measuring device to the coldest part of the hot food storage unit to properly represent the ambient air temperature.
• 6-501.12A - walls above the three vat sink and the interior parts of the ice machine 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.
• 3-304.12 - Dispensing utensils improperly stored between use; dipper well was barely flowing.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F ; corrected during inspection.
• 3-501.17A - Critical The prepared ready-to-eat (RTE) food, eg rice, in the walkin unit is not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria (corrected during inspection).
• 8-304.11A - The permit is not posted in a location that is conspicuous to consumers.
  Post the permit in a conspicuous location to consumers.
• 3-501.16A - Critical cooked chicken breast was holding at 130f;.
  Hot chicken at 140f or over to inhibit the growth of harmful bacteria.; corrected during inspeciton
• 3-304.14B2 - towels were noted on counters and level of the sanitizer solution was low
  keep towels in the containers and keep level of sanitizer up, corrected during inspeciton
• 4-302.14 - no test kit at bar
  provide a test kit (quat) for the bar
• 6-301.12A - Observed that no paper towels were available for handsink at the bar.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.; corrected during inspection
• 3-501.16B - Critical Repeat chicken breast over 45f at the refrigerated pans on cooking line
  keep all cold chicken stored at 45f or lower. corrected during inspeciton.KEEP LESS MEAT AND POULTRY IN THESE PANS ON THE COOKING LINE
• 5-205.11A - Repeat The handwashing facility located at the bar is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use; corrected during inspection.

April 04, 2003 (Complaint)

January 21, 2003 (Follow-up)

January 13, 2003 (Routine)

• 4-402.11A - The 3 vat sink and mop sink are not installed in a manner that allows accessibility for cleaning, nor are they installed with closely abutting surfaces to minimize the need for cleaning.
  Seal the equipment to adjoining equipment or walls since it is exposed to spillage or seepage.
• 2-401.11A - Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) the employee's hands (2) the container and (3) exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 2-401.11A - Critical Repeat The wait staff memeber is drinking from an uncovered container in the food preparation area.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of: (1) the employee's hands (2) the container and (3) exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 2-401.11A - Critical Repeat The wait staff and food prep workers are eating and drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
  All wait staff and food prep workers who are eating or drinking must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
• 2-401.11A - Critical Repeat The wait staff and food prep workers are eating and drink in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
  Provide a designated area where employees may eat and drinkg so as not to contaminate exposed food clean equipment, utensils, and linens unwrapped single-service and single-use articles or other items needing protection.
• 6-303.11B - Inadequate lighting was noted in the reach-in freezer.
  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.
• 4-204.112A - The temperature measuring device in the low profile unit was not properly located in the warmest part of the unit.
  Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
• 4-203.12B - The ambient (air/water) temperature measuring device located in the low profile units are not accurate.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 5-205.11B - The handwash station at the wait station is being used to fill up pitchers with water.
  The handwash facility identified above is to be used for washing hands only.
• 4-502-11A - Plastic lexans were observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  Discard and replace the equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code.
• 3-301.11A - Critical Food employee failed to properly wash their hands after sneezing.
  Ensure all food employees clean their hands and exposed portions of their arms with soap at a hand sink by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water.
• 6-501.12A - Floors in the walk-in units noted in need of cleaning, and walls and flooring under and around the warewashing machine.
  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.
• 3-304.12 - Jiggers were improperly stored between use.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F .
• 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.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 4-501.113 - The pressure gauge for the high temperature warewashing machine was below 15 PSI.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 6-201.13A - The seal between the floor and threshold of the WIF is missing and accumulationd food and food debris.
  Repair the caulking to allow proper cleaning of the floors.
• 4-501.11A - Walk-in refrigerator door was observed to have a hole in the bottom right corner.
  Replace the door 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.
• 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 3-301.11B - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 7-201.11A - Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaning chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
• 5-501.16C - There is no refuse container at the area immediately adjacent to the prep area hand sink.
  Provide a hand sink for the disposal of paper towels at the hand sink.
• 6-301.12A - Observed that no paper towels were available for handsink at the wait station.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 4-501.11B - The door gasket of the OHCU are damaged.
  Replace the door gasket in accordance with the manufacturer's specifications.
• 3-304.15A - Single-use gloves worn during multi-tasked food preparation.
  Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
• 6-301.11 - Soap was not provided at the hand washing lavatory in the bar
  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.
• 5-203.14A - Critical Observed the water supply line for the dipper well extending below the flood rim level of the dipper well.
  Alter the water supply line for the dipper well to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
• 4-904.11B - Observed waiters and waiteresses handling cups by the lip contact surface after filling the beverages.
  Handle the cups by the handles to prevent any cross contamination by contacting the rims of the glasses which may contact the lips of patrons.
• 2-303.11 - Employees observed wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 6-501.16 - Mops and brooms not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 7-102.11 - Critical Repeat Working containers of cleaning chemicals at the bar are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
• 4-501.12 - The cutting boards along the prep line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-501.110A - Repeat The wash temperature of the high temperature sanitizing warewashing machine is not meeting the manufacturer's specifications. The minimum temperature was 150 F while the actual temperature was 140 F.
  Discontinue the use of the warewashing machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
• 43.1-3-3B - Employees have not been properly trained on the proper handling of the following: ready-to -eat food items, beverages handling, mechanical warewashing gauge readings.
  Conduct a brief training session with eh wait staff, food handlers, and warewashing members to ensure that they are aware of the "Why" that the cited items shall be followed. If you need assistance ion the trained please contact me, Darrell A Newell at (703) 246-2456.
• 3-401.11C - Critical The facility serves steaks cooked to order. to include medium rare. The cooking temperature for these steaks is at 145 F.
  Their shall be a certified letter from the meat supplier to indicate that the streak is not pinned, marinated or injected prior to the delivery to the facility. The steaks shall retain their elasticity when delivered to the establishment. Also this facility may not do any of the same prior to the service of a steak product served medium rare (cooked to 145 F).
• 3-401.11D - Critical Establishment serves steak cook to order.
  If the facility wishes to continue to offer steak undercooked or raw (temperature below 155 F for 15 seconds) it must provide a consumer advisory on the menu. An items that was injected, marinated, pinned, or was received a steak that has been through any of the above processes it cannot e served undercooked or raw.
• 4-301.12C - Employees are using an alternative manual warewashing method that has not been approved by the health department.Hood filters are being cleaned in the mop sink.
  Discontinue use of this warewashing method.Wash all items which may contain grease and/or food products in the 3 vat sink or at the warewashing machine when the unit has been properly repaired. The conveying of grease must go through the grease trap to prevent backup of grease in sanitary waste lines.