City Market & Deli, 2250 Clarendon Blvd, Arlington, VA - Restaurant inspection findings and violations

August 28, 2009 (Critical Procedures)

Violations:

• 3-101.11 - Critical Three cans found on the market shelves with dents on their seams [removed from sale; discard/return for credit].
  Food shall be safe, unadulterated, and, as specified under section 3-601.12, honestly presented.
• 3-501.16A2 - Critical Cracked hardboiled egg observed for sale at room temperature at cashier counter [cracked hardboiled eggs are potentially hazardous and need to be held at 41oF or below].
  Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
• 3-603.11 - Critical The food establishment serves or sells eggs undercooked and the permit holder does not inform consumers of the significantly increased risk consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
  The permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (B) Disclosure shall include: (1) A description of the animal-derived foods, such as "oysters on the half shell (raw oysters)," "raw-egg Caesar salad," and "hamburgers (can be cooked to order);" or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. (C) Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request; (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or (3) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
• 9.2-3.3 - Critical Repeat The food establishment is not under the immediate control of a Northern Virginia certified food manager [Soon Ok Chen passed the ServSafe class in May 2009 but does not have the Northern Viriginia Certified Food Manager Card].
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager; provided, that a limited food establishment shall not be in violation of this subsection if it is under the immediate control of a limited Northern Virginia certified food manager. Temporary food establishments shall not be required to be under the immediate control of a Northern Virginia certified food manager or a limited Northern Virginia certified food manager.

Comments:
1. Discard cracked hardboiled egg immediately. .
2. Soon Ok Chen shall obtain her Northern Virginia Certified food manager card and fax it to our office 702-228-7401 within 10 days.
3. Include asterisk disclosure on menu board items that are offered undercooked and include reminder statement with corresponding asterisk on the menu board.

March 27, 2009 (Follow-up)

Violations:

• 4-101.19 - Repeat The nonfood-contact surface of the duct tape (on bottom of doors and taped to the screen mesh behind the McCray display case) is not corrosion-resistant, nonabsorbent, and/or smooth.
  Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that requires frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Nonfood-contact surfaces of equipment routinely exposed to splash or food debris are required to be constructed of nonabsorbent materials to facilitate cleaning. Equipment that is easily cleaned minimizes the presence of pathogenic organisms, moisture, and debris and deters the attraction of rodents and insects.
• 6-202.15 - Repeat An air gap exist between the two front door (threshold) and at the bottom.
  Outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed; tight-fitting windows; and (3) Solid, self-closing, tight-fitting doors. This does not apply if a food establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents. Exterior doors used as exits need not be self-closing if they are: (1) Solid and tight-fitting; (2) Designated for use only when and emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and (3) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use. If windows or doors are kept open for ventilation or other purposes or a temporary food establishment is not provided with windows and doors, the openings shall be protected against the entry of insects and rodents by: (1) 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; (2) Properly designed and installed air curtains to control flying insects; or (3) Other effective means. This does not apply if flying insects and other pests are absent due to the location of the establishment, the weather, or other limiting condition. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. The presence of insects and rodents is minimized by protecting outer openings to the food establishment.

Comments:
Significant compliance observed, Notice of Violation (NOV) removed. Food establishment will now return to normal inspection frequency.

March 11, 2009 (Routine)

Violations:

• 3-302.11 - Critical Repeat (CORRECTED DURING INSPECTION):Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods in the following areas:1. Raw Philly steak meat observed stored over lettuce and sliced tomatoes in the 'True' 2-dr counter refrigerator2. Raw Philly steak meat observed stored on top of cooked deli meat (turkey) in the 'True' 2-dr refrigerator upright (back kitchen)3. Raw eggs stored next to lettuce in the 'Penn' walk-in cooler
  Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
• 3-304.11 - Critical (CORRECTED DURING INSPECTION):A container of pre-cooked patties was observed nested (plastic) touching deli turkey in the prep sandwich unit.
  Food shall only contact surfaces of: (A) Equipment and utensils that are cleaned as specified under Part 4-6 of this Code and sanitized as specified under Part 4-7 of this Code; or (B) Single-service and single-use articles. Pathogens can be transferred to food from utensils that have been stored on surfaces which have not been cleaned and sanitized. They may also be passed on by consumers or employees directly, or indirectly from used tableware or food containers. Some pathogenic microorganisms survive outside the body for considerable periods of time. Food that comes into contact directly or indirectly with surfaces that are not clean and sanitized is liable to such contamination. The handles of utensils, even if manipulated with gloved hands, are particularly susceptible to contamination.
• 3-305.11 - Repeat Bags of onions, boxes of lettuce and boxes of tomatoes observed stored on the floor in the 'Penn' walk-in cooler.
  Food shall be protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling equipment as specified under section 4-104.122. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on the floor that is clean and not exposed to floor moisture. Pathogens can contaminate and/or grow in food that is not stored properly. Drips of condensate and drafts of unfiltered air can be sources of microbial contamination for stored food. Shoes carry contamination onto the floors of food preparation and storage areas. Even trace amounts of refuse or wastes in rooms used as toilets or for dressing, storing garbage or implements, or housing machinery can become sources of food contamination. Moist conditions in storage areas promote microbial growth.
• 3-501.16A2 - Critical Repeat (CORRECTED DURING INSPECTION):Pre-cooked hamburger and cream cheese observed cold holding at the improper temperature of 47F and 49F, respectively.
  Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
• 4-202.16 - Repeat The nonfood-contact surface of the milk crates and soda crates (used for shelving) is not free of unnecessary ledges, projections, and crevices, and/or designed and constructed to be easily cleanable or maintained.
  Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Hard-to-clean areas could result in the attraction and harborage of insects and rodents and allow the growth of foodborne pathogenic microorganisms. Well-designed equipment enhances the ability to keep nonfood-contact surfaces clean.
• 4-501.11 - Repeat The following equipment observed in need of repair / adjustment:1. The left door to the 2-door prep unit (for sandwiches) observed completely broken (falls of the hinge, cardboard used to shore door up).2. The 2-light strips in the Penn walk-in cooler (display case side), CFM said lights work but trouble with ballast.
  Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
• 4-602.11E - The inside panels of the 'True' sandwich prep was observed in need of cleaning (food debris in back).
  Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not potentially hazardous (time/temperature control for safety food) shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and consumer self-service utensils such as tongs, scoops, or ladles; (3) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and (4) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Surfaces of utensils and equipment contacting food that is not potentially hazardous (time/temperature control for safety food) such as iced tea dispensers, carbonated beverage dispenser nozzles, beverage dispensing circuits or lines, water vending equipment, coffee bean grinders, ice makers, and ice bins must be cleaned on a routine basis to prevent the development of slime, mold, or soil residues that may contribute to an accumulation of microorganisms. Some equipment manufacturers and industry associations, e.g., within the tea industry, develop guidelines for regular cleaning and sanitizing of equipment. If the manufacturer does not provide cleaning specifications for food-contact surfaces of equipment that are not readily visible, the person in charge should develop a cleaning regimen that is based on the soil that may accumulate in those particular items of equipment.
• 5-205.15B - The handsink next to the grill observed leaking (inside bottom cabinet panel observed wet).
  A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
• 6-201.12 - Repeat Exposed utility service lines and pipes are installed in a manner that obstructs or prevents cleaning of the floors, walls, or ceilings.
  Exposed utility service lines and pipes shall be installed so they do not obstruct or prevent cleaning of the floors, walls, or ceilings. Floors that are of smooth, durable construction and that are nonabsorbent are more easily cleaned. Requirements and restrictions regarding floor coverings, utility lines, and floor/wall junctures are intended to ensure that regular and effective cleaning is possible and that insect and rodent harborage is minimized.
• 6-202.15 - (CORRECTED DURING INSPECTION):The outer openings of the food establishment are not protected against the entry of insects and rodents.>>The front door was observed propped wide open upon inspection.
  Outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed; tight-fitting windows; and (3) Solid, self-closing, tight-fitting doors. This does not apply if a food establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents. Exterior doors used as exits need not be self-closing if they are: (1) Solid and tight-fitting; (2) Designated for use only when and emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and (3) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use. If windows or doors are kept open for ventilation or other purposes or a temporary food establishment is not provided with windows and doors, the openings shall be protected against the entry of insects and rodents by: (1) 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; (2) Properly designed and installed air curtains to control flying insects; or (3) Other effective means. This does not apply if flying insects and other pests are absent due to the location of the establishment, the weather, or other limiting condition. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. The presence of insects and rodents is minimized by protecting outer openings to the food establishment.
• 6-501.11 - A hole exist on the wall next to the Lotto machine (bottom part).
  Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
• 6-501.16 - After use, the mop is not placed in a position that allows it to air-dry without soiling walls, equipment, or supplies.
  After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Mops can contaminate food and food preparation areas if not properly cleaned and stored after use. Mops should be cleaned and dried in a sanitary manner away from food flow areas.
• 9.2-3.3 - Critical Repeat The food establishment is not under the immediate control of a Northern Virginia certified food manager.>>Food manager showed up at the end of the inspection.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager; provided, that a limited food establishment shall not be in violation of this subsection if it is under the immediate control of a limited Northern Virginia certified food manager. Temporary food establishments shall not be required to be under the immediate control of a Northern Virginia certified food manager or a limited Northern Virginia certified food manager.

Comments:
An extension has been granted due to parts that need to be order for door. Will conduct a follow-up in two weeks (14 days) to access if an administrative conference will be scheduled. Correct violations on report to avoid such actions.
A CFM conference will be scheduled (letter hand delivered at time of inspection) due to a repeat violations of no CFM.
Eggs sandwiches on the breakfast menu are cooked well-done.
Health notice, food allergen, and Big Five foodborne illness sheet observed posted in back kitchen area.

February 06, 2009 (Routine)

Violations:

• 2-301.14 - Critical Repeat A food employee failed to wash his or her hands before donning gloves for working with food.
  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 (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
• 3-305.11 - Repeat Various food items stored on the floor throughout the store (soda, water, beer, candy, cookies, etc..)
  Food shall be protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling equipment as specified under section 4-104.122. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on the floor that is clean and not exposed to floor moisture. Pathogens can contaminate and/or grow in food that is not stored properly. Drips of condensate and drafts of unfiltered air can be sources of microbial contamination for stored food. Shoes carry contamination onto the floors of food preparation and storage areas. Even trace amounts of refuse or wastes in rooms used as toilets or for dressing, storing garbage or implements, or housing machinery can become sources of food contamination. Moist conditions in storage areas promote microbial growth.
• 3-501.16A1 - Critical Mushroom soup observed hot holding at the improper temperature of 123F.
  Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 57°C (135°F) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54°C (130°F) or above. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
• 3-501.16A2 - Critical Repeat (CORRECTED DURING INSPECTION):The following foods observed cold holding at the improper temperature:1. Deli ham at 49F in the 2-dr prep unit2. Eggs at 60F sitting out on the counter top
  Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
• 4-101.19 - The nonfood-contact surface of the aluminium foil (lining trays), cardboard (lining a shelf), and duct tape (to hold utility lines and wrapped around the front door) is not corrosion-resistant, nonabsorbent, and/or smooth.
  Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that requires frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Nonfood-contact surfaces of equipment routinely exposed to splash or food debris are required to be constructed of nonabsorbent materials to facilitate cleaning. Equipment that is easily cleaned minimizes the presence of pathogenic organisms, moisture, and debris and deters the attraction of rodents and insects.
• 4-201.11 - Repeat The 'Presto' griddle is not designed and constructed to be durable.
  Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
• 4-202.16 - The nonfood-contact surface of the milk crates and soda crates are not free of unnecessary ledges, projections, and crevices, and/or designed and constructed to be easily cleanable or maintained.
  Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Hard-to-clean areas could result in the attraction and harborage of insects and rodents and allow the growth of foodborne pathogenic microorganisms. Well-designed equipment enhances the ability to keep nonfood-contact surfaces clean.
• 4-204.112 - Repeat (CORRECTED DURING INSPECTION):No thermometer observed in the Master-Bilt open display refrigerator case and the Hussman 2-dr freezer.
  Cold or hot holding equipment used for potentially hazardous food (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. This section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steamtables, insulated food transport containers, and salad bars. A permanent temperature measuring device is required in any unit storing potentially hazardous (time/temperature control for safety) food because of the potential growth of pathogenic microorganisms should the temperature of the unit exceed Code requirements. In order to facilitate routine monitoring of the unit, the device must be clearly visible.
• 4-501.11 - Repeat The left hand door to the 2-dr prep unit (for sandwiches) observed completely broken (falls of the hinge, cardboard used to hold door up).
  Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
• 4-602.11E - The inside of the cabinet that holds coffee and the back of the slicer (not the blade) was observed in need of cleaning.
  Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not potentially hazardous (time/temperature control for safety food) shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and consumer self-service utensils such as tongs, scoops, or ladles; (3) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and (4) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Surfaces of utensils and equipment contacting food that is not potentially hazardous (time/temperature control for safety food) such as iced tea dispensers, carbonated beverage dispenser nozzles, beverage dispensing circuits or lines, water vending equipment, coffee bean grinders, ice makers, and ice bins must be cleaned on a routine basis to prevent the development of slime, mold, or soil residues that may contribute to an accumulation of microorganisms. Some equipment manufacturers and industry associations, e.g., within the tea industry, develop guidelines for regular cleaning and sanitizing of equipment. If the manufacturer does not provide cleaning specifications for food-contact surfaces of equipment that are not readily visible, the person in charge should develop a cleaning regimen that is based on the soil that may accumulate in those particular items of equipment.
• 6-201.12 - Exposed utility service lines and pipes are installed in a manner that obstructs or prevents cleaning of the floors, walls, or ceilings (behind kitchen prep area).
  Exposed utility service lines and pipes shall be installed so they do not obstruct or prevent cleaning of the floors, walls, or ceilings. Floors that are of smooth, durable construction and that are nonabsorbent are more easily cleaned. Requirements and restrictions regarding floor coverings, utility lines, and floor/wall junctures are intended to ensure that regular and effective cleaning is possible and that insect and rodent harborage is minimized.
• 6-301.12 - Repeat The front handsink observed without paper towels.
  Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device. Provisions must be provided for hand drying so that employees will not dry their hands on their clothing or other unclean materials.
• 6-303.11 - The lights were observed burnt out in the:1. Walk-in cooler (3 light tubes on the display side)2. Hussman 2-door freezer
  The light intensity shall be at least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in the walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. Properly distributed light makes the need for cleaning apparent by making accumulations of soil conspicuous.
• 6-501.114 - The premises is not free of items that are unnecessary to the operation or maintenance of the establishment.>>The Alto-Sham warming box is not being used.>>The two coffee grinders by the walk-in cooler is not being used.
  The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 6-501.12 - Repeat The floor in the walk-in cooler observed with spilled soda in the corner from a damage bottle (closest to the door).
  Physical facilities shall 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.
• 8-304.11 - Repeat The permit holder is not complying with directives of the regulatory authority.>>Eggs observed being cooked on a open face griddle. Permit clearly stated no grilling no frying.
  Upon acceptance of the permit issued by the regulatory authority, the permit holder in order to retain the permit shall comply with directives of the regulatory authority including time frames for corrective actions specified in inspection reports, notices, orders, warnings, and other directives issued by the regulatory authority in regard to the permit holder's food establishment or in response to community emergencies.
• 9.2-3.1a - Critical The food establishment does not have a valid license.>2008 license is posted, CFM given new application on site.
  No person shall operate a food establishment who does not have a valid license issued to him by the county manager. Only a person who complies with the requirements of this chapter shall be entitled to receive or retain such a license. Licenses are not transferable. A valid license shall be posted in every food establishment in a conspicuous place.
• 9.2-3.3 - Critical The food establishment is not under the immediate control of a Northern Virginia certified food manager.>The CFM was not available at time of inspection and did not arrive until close to the end.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager; provided, that a limited food establishment shall not be in violation of this subsection if it is under the immediate control of a limited Northern Virginia certified food manager. Temporary food establishments shall not be required to be under the immediate control of a Northern Virginia certified food manager or a limited Northern Virginia certified food manager.

Comments:
Notice of Violation issued 02/06/09, hand delivered.
Immediately discontinue the use of the Presto griddle as it violates your permit: no grilling, no frying.
Big Five foodborne illness info sheet, health notice, and food allergen info sheet reviewed and given to CFM to post for employees (English and Spanish)

April 22, 2008 (Critical Procedures)

Violations:

• 3-302.11 - Critical Repeat Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods. Eggs over ready to eat foods in the 2 door counter refrigerator in kitchen.
  Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
• 3-501.16A2 - Critical Repeat The following foods were observed cold holding at improper temperatures in the "True sandwich prep unit:egg salad (47 F), chicken salad (51 F), tuna salad (54 F), ham (52 F), cut tomatoes (45 F).Check 2 door prep to ensure equipment is maintaining an ambient air temperature of 41 F or below.
  Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
• 7-201.11A - Critical Poisonous or toxic materials (on store shelving crackers are stored next to cleaners) are not stored so they can not contaminate food, equipment, utensils, linens or single-service and single-use articles by separating the poisonous or toxic materials by spacing or partitioning.
  Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens or single-service and single-use articles by separating the poisonous or toxic materials by spacing or partitioning. Separation of poisonous and toxic materials in accordance with the requirements of this section ensures that food, equipment, utensils, linen, and single-service and single-use articles are properly protected from contamination. For example, the storage of these types of materials directly above or adjacent to food could result in contamination of the food from spillage.

Comments:
This is a Critical Procedure Inspection where the emphasis is on those risk factors that most directly affect the safe and sanitary preparation and service of food. Other less critical items, if observed, are not mentioned in this report but are brought to the food manager's attention for correction.

April 12, 2007 (Routine)

Violations:

• 3-305.11 - Beverages stored on the floor and/or food stored less than 6" above the floor in walkin.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.17A - Critical Prepackaged sandwiches and salads prepared and held in the food establishment for more than 24 hours is not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
  Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, and except as specified in paragraph (D) [A date marking system that meets the criteria may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat potentially hazardous food (time/temperature control for safety food) that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine; (2) Marking the date or day of preparation, with a procedure to discard the food or on before the last date of day by which the food must be consumed on the premises, sold, or discarded within 7 days; (3) Marking the date or day the original container is opened in s food establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold or discarded within 7 days; or (4) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the regulatory authority upon request.] and (E) [Does not apply to individual meal portions served or repackaged for sale from a bulk container upon a consumer's request] of this section, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5°C (41°F) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
• 3-602.11 - Food packaged in the establishment is not labeled in accordance with law.
  Label food in accordance with law including 21 CFR 101 – Food Labeling, and 9 CFR 317 Labeling, Marking Devices, and Containers.
• 4-204.112 - There was no temperature measuring device located in a couple refrigerators.
  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.
• 4-903.12 - Box of single service cups were found stored on floor in the toilet room.
  Discontinue storage of clean equipment and utensils in toilet rooms or other areas subject to contamination.
• 5-205.11 - The handwashing facility located in the kitchen 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.
• 5-501.113 - Repeat Outside refuse container was uncovered.
  Cover all waste containers when not in continuous use.

November 06, 2006 (Follow-up)

Violation: 6-202.15 - Repeat The outer openings of the food establishment are not protected against the entry of insects and rodents. There is an air gap at the top of the main entrance exterior doors and the door frame is damaged at the bottom of these doors.
Protect the food establishment against the entry of insects and rodents by:1.) Filling or closing holes and other gaps along floors, walls, and ceilings 2.) Closed, tight fitting windows and 3.) Solid, self-closing, tight-fitting doors.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
Comments:
C.O. #0600864 approved by this department. Post license conspicuous to the consumers.