Dilly's Restaurant, 7708-A Backlick Rd, Springfield, VA - Restaurant inspection findings and violations

April 09, 2009 (Routine)

Violations:

• 2-301.14(A)-(I) - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands.
  ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
• 3-501.15(A)(1)-(7) - The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours: Chili at 49 degrees
  Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
• 3-501.16(A)(2)(a) - Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: all food in the prep unit. The facility would not discard the food.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below.
• 3-501.17(A)(1) - Corrected During Inspection 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: soups and chili
  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.
• 3-603.11(B) - Critical The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement. * items are cooked per customer request. and *eggs
  The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
• 4-202.16 - Milk crate(s) found used for the following purpose(s): shelving and sotrage
  Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
• 4-501.11(A) - Corrected During Inspection Repeat The followng mechanical refrigeration unit is not currenlty operating as required to cold hold food at a temperature of 41F or less.
  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. The CFM added more coolant to the unit's system.
• 43.1-1-5(f) - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: microwave, food processor.
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 6-501.11 -
  
• 6-501.111(C) - Critical Methods are not being used to control pests. Observed mouse dropping. The facility must have routine pest control.
  Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
• 6-501.12(A) - Repeat Observed that the mouse dropping in the closest by the walk in.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 7-202.11(A) - Observed poisonous and toxic materials that are unnecessary to the operation and maintenance of the establishment stored in the establishment. ANTIFREEZE
  Remove all poisonous and toxic materials that are unnecessary to the operation and maintenance of the establishment. The presence of these materials present an unnecessary risk to employees and consumers.
• 7-209.11 - Observed tooth paste, tooth bursh, lotion, lip stick. stored in such a way that they could contaminate food and equipment in the kitchen.
  All employees' personal care items shall be stored in a way that prevents the contamination of food and food contact surfaces through improper labeling or storage.

Comments:
The purpose of today's visit was to conduct a routine inspection.
Hot Water Heater: Rheem G82-156
Dishmachine: N/A
Grease Trap Cleaning: Biweekly
Ventilation Hood Cleaning: Unknown
Ventilation Hood Filter Cleaning: Biweekly
Pest Control Service: Call as needed
Applicable Consumer Advisory: Yes

February 26, 2008 (Follow-up)

Violations:

• 3-304.12(A)-(F) - Repeat (CORRECTED DURING INSPECTION) Dispensing and/or in-use utensils improperly stored between use as follows:1) Observed rice scoops lying in stagnate water
  During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently.
• 3-304.14(B)(1) - Repeat (CORRECTED DURING INSPECTION) Observed soiled dry wiping cloths lying on the countertops.
  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) - Repeat Food stored on the floor and/or food stored less than 6 inches off the floor in the walkin cooler.
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 4-101.19 - Repeat The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth:1) Observed unsealed wooden shelving underneath and behind the soda fountain.
  Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
• 4-501.11(A) - Repeat The following equipment was observed damaged and no longer smooth and easily cleaned or sanitized:1) Shelving underneath prep tables (rusted),2) Interior of the walkin cooler floor (rusted),3) Shelving in the walkin cooler (rusted).
  Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
• 4-501.11(B) - Repeat The door gaskets of the following unit(s) are (missing, damaged):1) Star Metal prep cooler,2) Geldback walkin cooler.
  Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
• 4-602.13 - Repeat The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: 1) Gaskets on the reachin units,2) Interior of the reachin units,3) Ventilation hood,4) Ventilation hood filters,5) Gaskets on the walkin cooler,6) Interior of the walkin cooler,7) Interior shelving of the walkin cooler,8) Shelving underneath the grill.
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 43.1-1-5(f) - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:1) Black & Decker food processor.
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 5-205.15(B) - Repeat Observed the following in disrepair:1) Three compartment sink (leaking)
  A plumbing system shall be maintained in good repair.
• 5-501.16(C) - Repeat There is no refuse container at the area immediately adjacent to the hand sink.
  If disposable paper towels are used at handwashing sinks, a trash can shall be located at each sink or group of adjacent sinks.
• 6-201.11 - Repeat Observed nonsmooth ceiling tiles in the bathrooms.
  Ceiling tiles shall be smooth, easily cleanable, nonabsorbent.
• 6-303.11(C) - Repeat Observed burned out lights in the food preparation areas.
  Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
• 6-501.11 - Repeat Observed that the following is not maintained in good repair:1) Wall behind the slicer,2) Wall behind the steam table,3) Floor tiles in the food prep area,4) Seal the mop sink to the wall,5) Wall behind the three compartment sink,6) Floor tiles in the dishwashing area.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.114(A) - Repeat Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
  Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
• 6-501.12(A) - Repeat Observed that the folowing is in need of cleaning:1) Walls in the food prep area,2) Floor/wall junctures underneath and behind equipment in the food prep area,3) Walls in the dishwashing area,4) Bathrooms.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

Comments:
This is a follow up to an inspection conducted on February 14, 2008. The above mentioned items were not corrected by the time of the inspection.

February 14, 2008 (Routine)

Violations:

• 2-103.11(F) - Repeat Employees are not aware of or are not monitoring the temperatures of potentially hazardous food.
  The Person in Charge or certified food manager shall be designating employees to monitor the temperatures of potentially hazardous foods. The employees shall be trained in using a calibrated food thermometer to ensure the following foods are cooked and reheated as required: 1) Poultry, turkey, duck, and stuffed foods: cooked to an internal temperature of 165F for 15 seconds, 2) Beef and eggs for hot holding: cooked to an internal temperature of 155F for at least 15 seconds, 3) Pork, seafood, plant foods for hot holding, and eggs for immediate service: cooked to an internal temperature of 145F for at least 15 seconds, 4) Prepared and subsequently cooled foods reheated for hot holding to an internal temperature of 165F for at least 15 seconds, and 5) Commercially processed foods reheated for hot holding to an internal temperature of 135F for at least 15 seconds.
• 2-103.11(G) - Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
  The Person in Charge or certified food manager shall be monitoring the methods used to cool down large batches of hot foods. The foods shall be cooled rapidly using adequate methods and approved temperatures and times to prevent growth of vegetative bacteria, toxin formation, and/or germination of spores.
• 2-103.11(I) - Employees are not properly sanitizing cleaned multiuse equipment and utensils.
  The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria.
• 2-401.11(A) - Critical Repeat (CORRECTED DURING INSPECTION) Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  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.
• 3-304.12(A)-(F) - Repeat Dispensing and/or in-use utensils improperly stored between use as follows:1) Observed rice scoops lying in stagnate water,2) Observed utensil lying in food product.
  During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently.
• 3-304.14(B)(1) - Observed soiled dry wiping cloths lying on the countertops.
  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) - Repeat Food stored on the floor and/or food stored less than 6 inches off the floor in the walkin cooler.
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 3-501.14(A) - Critical (CORRECTED DURING INSPECTION) The following cooked food item(s) are not being adequately cooled according to the time and/or temperature requirements of 135F to 41F or less within 6 hours:1) Observed chili (121F) cooling in a stock pot at room temperature.
  Cooked potentially hazardous foods (time/temperature control for safety food) shall be cooled: 1) within 2 hours from 135F to 70F and 2) within a total time of 6 hours from 135F to 41F CHILI WAS PLACED IN AN ICE WATER BATH.
• 3-501.15(A)(1)-(7) - (CORRECTED DURING INSPECTION) The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours:1) Observed chili (121F) cooling in a stock pot at room temperature.
  Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods. CHILI WAS PLACED IN AN ICE WATER BATH.
• 3-501.16(A)(1) - Critical (CORRECTED DURING INSPECTION) The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device:1) Chicken Soup (room temperature--78F)
  Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. PRODUCT WAS DISCARDED.
• 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:1) Cheese (SMPC--49F),2) Tomato (SMPC--49F),3) Hard Boiled Eggs (SMPC--50F)
  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.
• 4-101.11(D) - Food contact surfaces of equipment and utensils are not finished to have a smooth, cleanable surface.1) Observed metal band on the basting brush.
  Materials that are used in the construction of utensils and food contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be finished to have a smooth, easily cleanable surface.
• 4-101.19 - The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth:1) Observed unsealed wooden shelving underneath and behind the soda fountain.
  Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
• 4-202.16 - Repeat Milk and soda crate(s) found used for the following purpose(s):1) Shelving.
  Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
• 4-301.11 - Repeat (CORRECTED DURING INSPECTION) The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less.1) Observed the Star Metal prep cooler at 50F.
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. If the unit(s) are not capable of holding foods at a temperature of 41F or below by January 1, 2008 the unit(s) shall be replaced. 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 other working refrigerators. OWNER REPAIRED THE PREP UNIT AND BROUGHT THE TEMPERATURE DOWN TO 41F.
• 4-501.11(A) - Repeat The following equipment was observed damaged and no longer smooth and easily cleaned or sanitized:1) Shelving underneath prep tables (rusted),2) Interior of the walkin cooler floor (rusted),3) Shelving in the walkin cooler (rusted).
  Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
• 4-501.11(B) - Repeat The door gaskets of the following unit(s) are (missing, damaged):1) Star Metal prep cooler,2) Geldback walkin cooler.
  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) - Critical (CORRECTED DURING INSPECTION) The following equipment/utensils were observed soiled to sight and touch: 1) Slicer.
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 4-602.13 - Repeat The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: 1) Gaskets on the reachin units,2) Interior of the reachin units,3) Ventilation hood,4) Ventilation hood filters,5) Gaskets on the walkin cooler,6) Interior of the walkin cooler,7) Interior shelving of the walkin cooler,8) Shelving underneath the grill.
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 43.1-1-5(f) - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:1) Zojurushi rice cooker,2) Black & Decker food processor,3) General Electric microwave.
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 5-205.15(B) - Observed the following in disrepair:1) Three compartment sink (leaking)
  A plumbing system shall be maintained in good repair.
• 5-501.16(C) - Repeat There is no refuse container at the area immediately adjacent to the hand sink.
  If disposable paper towels are used at handwashing sinks, a trash can shall be located at each sink or group of adjacent sinks.
• 6-201.11 - Repeat Observed nonsmooth ceiling tiles in the bathrooms.
  Ceiling tiles shall be smooth, easily cleanable, nonabsorbent.
• 6-303.11(C) - Repeat Observed burned out lights in the food preparation areas.
  Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
• 6-501.11 - Repeat Observed that the following is not maintained in good repair:1) Wall behind the slicer,2) Wall behind the steam table,3) Floor tiles in the food prep area,4) Seal the mop sink to the wall,5) Wall behind the three compartment sink,6) Floor tiles in the dishwashing area.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.114(A) - Repeat Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
  Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
• 6-501.12(A) - Repeat Observed that the folowing is in need of cleaning:1) Walls in the food prep area,2) Floor/wall junctures underneath and behind equipment in the food prep area,3) Walls in the dishwashing area,4) Bathrooms.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 7-102.11 - Critical Working containers of poisonous and toxic materials are 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.

Comments:
The purpose of this visit was to conduct a routine inspection.
Additional temperatures: Chicken soup (HH--167F), Chili (cooling--121F)
HANDED OUT FOOD SAFETY INFORMATION IN KOREAN PERTAINING TO EMPLOYEE HEALTH, HANDWASHING, AND COOLING METHODS.
Facility Data Sheet
Hot Water Heater: Rheem G82-156 which uses 156,000 BTU's to produce 171 GPH of 120oF water at an 80oF rise--NSF rated.
Dishmachine: N/A
Grease Trap Cleaning: Biweekly (last service 02.02.08)
Ventilation Hood Cleaning: Unknown
Ventilation Hood Filter Cleaning: Biweekly (last service 02.02.08)
Pest Control Service: Call as needed
Applicable Consumer Advisory: Yes

August 17, 2007 (Critical Procedures)

Violations:

• 2-401.11(A) - Corrected During Inspection Critical A food employee was observed eating, smoking, or drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
  Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated.
• 2-401.11(A) - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  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.
• 3-304.12(A)-(F) - Dispensing and/or in-use utensils improperly stored between use as follows:1) Observed scoops lying in stagnate water,2) Observed spoons lying in food product.
  During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently.
• 3-305.11(A)(3) - Repeat Food stored on the floor and/or food stored less than 6 inches off the 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. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 43.1-1-5(b) - Refrigeration unit found to be capable of holding potentially hazardous food items in cold hold in a temperature range of 41-45F. Unit is not able to maintain internal items at a temperature of 41F or less.1) Star Metal prep cooler (46F),2) Geldback walkin cooler (44F)
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature between 41- 45F in existing refrigeration equipment that is not currently capable of maintaining the food at 41F or below as long as the equipment is in place and in use at the establishment and the equipment is replaced by January 1, 2008 to maintain food temperatures at 41For below.
• 7-202.12(C) - Corrected During Inspection Critical Pesticides are not being applied by a certified applicator. Observed Ortho insecticides being stored in the dry storage area.
  Because of their toxicity, restricted use pesticides shall only be applied by a certified applicator.

Comments:
This is a critical procedures evaluation.

February 08, 2007 (Routine)

Violations:

• 2-103.11(D) - Repeat Poor handwashing procedures observed.
  The Person in Charge or certified food manager is responsible for monitoring his/her employees for proper hand washing procedures to ensure effective hand washing.
• 2-103.11(F) - Repeat Employees are not aware of or are not monitoring the temperatures of potentially hazardous food.
  The Person in Charge or certified food manager shall be designating employees to monitor the temperatures of potentially hazardous foods. The employees shall be trained in using a calibrated food thermometer to ensure the following foods are cooked and reheated as required: 1) Poultry, turkey, duck, and stuffed foods: cooked to an internal temperature of 165F for 15 seconds, 2) Beef and eggs for hot holding: cooked to an internal temperature of 155F for at least 15 seconds, 3) Pork, seafood, plant foods for hot holding, and eggs for immediate service: cooked to an internal temperature of 145F for at least 15 seconds, 4) Prepared and subsequently cooled foods reheated for hot holding to an internal temperature of 165F for at least 15 seconds, and 5) Commercially processed foods reheated for hot holding to an internal temperature of 135F for at least 15 seconds.
• 2-301.14(A)-(I) - Corrected During Inspection Critical Observed no handwashing in between glove changes.
  ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
• 3-302.11(A)(2) - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows:1) Observed chicken, beef, and prok being stored together.
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 3-302.12 - Observed unlabeled food containers.
  ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
• 3-305.11(A)(3) - Repeat Food stored on the floor and/or food stored less than 6 inches off the 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. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 3-501.13(A)-(D) - Observed the following food thawing using an improper method: 1) Sausage,2) Chili.
  Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41F or less, 2) completely submerged under running water at a water temperature of 70F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
• 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:1) Milk (46F)
  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.
• 4-202.16 - Milk crate(s) found used for the following purpose(s):1) Shelving.
  Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
• 4-301.11 - The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less:1) Beer Cooler (44F)
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. If the unit(s) are not capable of holding foods at a temperature of 41F or below by January 1, 2008 the unit(s) shall be replaced. 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 other working refrigerators.
• 4-501.11(A) - The following equipment was observed damaged and no longer smooth and easily cleaned or sanitized:1) Interior shelving of the walkin cooler (rusted),2) Interior flooring of the walkin cooler (rusted).
  Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
• 4-501.11(B) - The door gaskets of the following are damaged:1) Star Metal prep cooler,2) Geldback walkin cooler.
  Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
• 4-502.13(A) - Observed tofu containers being reused for the storage of food.
  Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
• 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1) Slicer (vegetable)
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: 1) Shelving in the food prep area,2) Ventilation hood,3) Ventilation hood filters,4) Gaskets on the reachin units,5) Gaskets on the walkin unit,6) Interior of the walkin unit,7) Interior shelving in the walkin unit.
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 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:1) Zojirushi rice cooker,2) General Electric microwave,3) Kenmore freezer chest.
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 5-501.16(C) - There is no refuse container at the area immediately adjacent to the back hand sink.
  If disposable paper towels are used at handwashing sinks, a trash can shall be located at each sink or group of adjacent sinks.
• 6-201.11 - Observed nonsmooth ceiling tiles in the bathrooms.
  Ceiling tiles shall be smooth, easily cleanable, non absorbent.
• 6-301.14 - Corrected During Inspection Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
  Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
• 6-303.11(C) - Observed burned out lights in the following areas:1) Food prep area,2) Dishwashing area.
  Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
• 6-501.11 - Observed that the following is not maintained in good repair:1) Wall behind the slicer,2) Wall behind the steam table,3) Seal mop sink to the wall,4) Floor tiles in the dishwashing area,5) Wall behind the three compartment sink,6) Ceiling in the dishwashing area,7) Floor tiles in the wait station.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.114(A) - Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. Observed the following:1) Reachin display cooler,2) Ice machine.
  Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
• 6-501.12(A) - Observed that the following is in need of cleaning:1) Walls in the food prep area,2) Floor/wall junctures throughout the facility,3) Walls in the dishwashing area,4) Floor drains.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 7-209.11 - Corrected During Inspection Observed personal items (jackets, purses, books, etc.) stored in such a way that they could contaminate equipment and food in the food prep area.
  All employees' personal care items shall be stored in a way that prevents the contamination of food and food contact surfaces through improper labeling or storage.

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, fever 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 135F+, Cold 41F-
DO NOT let food sit in the “DANGER ZONE” (41F-135F) 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.
TOP SHELF – 145F Whole Intact Steaks, Pork, Seafood, Raw Shell Eggs
MIDDLE SHELF – 155F Raw Ground Beef, Sausage, & Other Comminuted Meats
BOTTOM SHELF – 165F Raw Poultry
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.
HANDWASHING REMINDER:
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
Always wear gloves or use other suitable utensils such as, tongs or deli tissue, when handling ready-to-eat food. Minimize bare hand contact with non-ready-to-eat food as well.
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.
COOLING:
Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
Do not allow food to cool at room temperature. When the temperature of hot food falls below 140F it must be under temperature control to prevent bacterial growth.
Critical Violations shall be corrected within 10 days.
Non-Critical Violations shall be corrected within 90 days.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
If you have any questions or would like additional information on the routine inspection please call me (703) 246-2444.
**REPEAT OBSERVATIONS WILL RESULT IN ENFORCEMENT ACTION BEING TAKEN**
Hot water heater: Rheem G82-156 which uses 156,000 BTU's to produce 171 GPH of 120F water at an 80F rise.--NSF rated.
Dishmachine: N/A
Grease trap cleaning: Monthly
Vent hood cleaning: Every 6 months
Pest Control service: Monthly
Consumer Advisory: Yes

September 13, 2006 (Critical Procedures)

Violations:

• 2-103.11(D) - Poor handwashing procedures observed.
  The manager is responsible for making sure employees are properly washing their hands.
• 2-103.11(F) - Employees are not aware of or are not monitoring the cook temperatures of potentially hazardous food.
  The manager is responsible for making sure the food is cooked to the proper temperatures.
• 2-103.11(I) - Employees are not properly sanitizing cleaned multiuse equipment and utensils.
  Person in charge shall monitor the sanitizing practices of food contact surfaces.
• 2-301.12(A)-(B) - Corrected During Inspection Critical Improper handwashing procedures observed.
  Hands shall be washed thoroughly with soap and water for at least 20 seconds.
• 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6" above the floor.
  Food shall be stored at least 6" off the floor.
• 3-403.11(D) - Corrected During Inspection Critical The chili (113F) was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
  Food shall be reheated rapidly within two hours to at least 165F.
• 3-501.17(B) - Critical The ready-to-eat (RTE) commercially processed deli meats and cheeses in the refrigeration unit was not properly dated for disposition after opening.
  All food shall be labeled with an expiration date once the original package has been opened.
• 4-601.11(A) - Critical The following utensils were observed soiled to sight and touch: 1) Slicer
  The above mentioned items shall be cleaned and sanitized after every use.

Comments:
The purpose of this visit was to conduct a critical procedures inspection.
During the inspection of this establishment it was noted that management was not aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Also, the PIC/CFM could not convey 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 not have access to a written policy stating what actions are necessary following a report that an employee has certain symptoms or diagnosed illnesses.
Review the Big 5 Food-borne Illnesses (Salmonella, E.Coli, Shigella, Hepatitis A, and Norovirus) and the symptoms associated with these illnesses (diarrhea, vomiting, fever 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.
TOP SHELF – 145F Whole Intact Steaks, Pork, Seafood, Raw Shell Eggs
MIDDLE SHELF – 155F Raw Ground Beef, Sausage, & Other Comminuted Meats
BOTTOM SHELF – 165F Raw Poultry
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.
HANDWASHING REMINDER:
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
Always wear gloves or use other suitable utensils such as, tongs or deli tissue, when handling ready-to-eat food. Minimize bare hand contact with non-ready-to-eat food as well.
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.
COOLING:
Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
Do not allow food to cool at room temperature. When the temperature of hot food falls below 140F it must be under temperature control to prevent bacterial growth.
Critical Violations shall be corrected within 10 days.
Non-Critical Violations shall be corrected within 90 days.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
If you have any questions or would like additional information on the routine inspection please call me (703) 246-2444.
**REPEAT OBSERVATIONS WILL RESULT IN ENFORCEMENT ACTION BEING TAKEN**

March 30, 2006 (Follow-up)

Comments:
This is a follow up inspection. All critical items have been corrected within substantial compliance since the last inspection. The remaining non critical items need to be corrected by the next inspection.

March 07, 2006 (Routine)

Violations:

• 2-301.14A - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Observed no handwashing in between glove changes.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 3-302.11A1 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed chicken being stored above coleslaw. Observed steak being stored above bread.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-302.12 - Unlabeled food containers.
  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.
• 3-304.12 - Observed rice scoops being stored in stagnate water.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F .
• 3-304.15A - Single-use gloves saved for reuse.
  Cease reuse and discard gloves when interruptions occur in the operation.
• 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.
• 3-501.16B - Critical Repeat Observed the following cold holding at improper temperatures:1) Ham (SMPC)--50F,2) Chicken (SMPC)--54F,3) Coleslaw (SMPC)--53F,4) Milk (SBC)--45F.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.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.Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less.
• 4-101.111 - The nonfood contact surface of the following is not corrosion resistant, nonabsorbent, and/or smooth:1) Observed cardboard lining the interior of the Superior beer cooler.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-101.11B - Observed wooden utensils.
  Utensils shall be smooth, easily cleanable, non absorbent, and durable.
• 4-202.16 - Milk crate(s) found used for the following:1) Shelving,2) Support shelving for the ice machine.
  Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 4-301.11 - Observed the following:1) Star Metal prep cooler--50F,2) Superior beer cooler--47F.
  All refrigerated units shall maintain 41F or below at all times.
• 4-501.11A - The following was observed in a state of disrepair and damaged:1) Interior shelving of the walkin cooler (rusted),2) Walkin cooler floor (rusted),3) Interior of the Superior beer cooler (rusted),4) Shelving underneath prep tables (rusted),5) Ice machine (not working),6) Interior shelving of the prep cooler (rusted).
  Repair the above mentioned items 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 door gaskets of the following are damaged:1) Star Metal prep cooler,2) Walkin cooler,3) Superior beer cooler.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-502.13A - Observed the following:1) Bread bags being reused for the storage of food,2) Manufacturer containers being reused for the storage of food.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: 1) Slicer.
  Clean and sanitize these surfaces for food contact.
• 4-602.13 - The nonfood contact surface of the following had accumulations of grime and debris:1) Gaskets on the reachin units,2) Ventilation hood filters,3) Ventilation hood (professional cleaning due),4) Shelving underneath grills,5) Exterior of equipment,6) Gaskets on the walkin cooler,7) Walkin cooler condenser fan,8) Interior of the walkin cooler,9) Interior of the reachin units,10) Front service counter,11) Exterior of the water heater,12) Exterior of paper towel dispenser.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-903.11B - Clean utensils were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment:1) Black & Decker Shortcut food processor,2) Zojorushi rice cooker (x2),3) Kenmore freezer chest.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 5-501.11 - The outdoor refuse container is stored on absorbent material.
  All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
• 5-501.16C - There is no refuse container at the area immediately adjacent to the back hand sink.
  Provide a refuse container for the disposal of paper towels at the hand sink.
• 6-201.11 - Observed non smooth ceiling tiles in the bathrooms.
  Ceiling tiles need to be smooth, easily cleanable, non absorbent.
• 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.
• 6-303.11C - Observed burned out lights in the food prep area.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-501.11 - The following is not maintained in good repair:1) Cove molding throughout facility,2) Wall behind the slicer,3) Walls behind the steam table,4) Seal mop sink to the wall,5) Floor tiles throughout facility,6) Walls around the three compartment sink,7) Floor tiles in the front service area,8) Front counter unfinished (paint and seal).
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.114A - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 6-501.12A - The following noted in need of cleaning:1) Walls in the food prep area,2) Floor/wall junctures underneath and behind equipment and shelving throughout the facility,3) Walls behind the grill area,4) Walls in the back dishwashing area,5) Storage room,6) Bath rooms.
  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.
• 6-501.14A - Intake and exhaust air ducts are not being cleaned.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.
• 7-209.11 - Personal items (i.e., Jackets) stored in such a way that they could contaminate equipment and food in the food prep area.
  All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.

Comments:
Today’s visit was a Routine Evaluation. The above mentioned items need to be corrected and maintained within substantial compliance. The following are reminders to ensure that:
1. The Certified Food Manager is to be present at all times of operation and be knowledgeable of food safety. The CFM also needs to be knowledgeable about foodborne pathogens and symptoms associated with foodborne illnesses,
2. The facility needs to have a policy present in which foodservice employees are excluded or restricted at work due to foodborne illnesses,
3. A consumer advisory needs to be posted if any foods are served raw or undercooked,
4. Food is received from an approved source at the proper temperatures and in sound condition,
5. Food is kept at proper temperatures during receiving, storage, preparation, cooling, reheating, and service and maintained at proper temperatures by using a probe thermometer,
6. Food is rapidly cooled down from 140F to 70F within 2 hours and then from 70F to 41F within 4 hours,
7. Food is kept free from contamination during receiving, storage, preparation, cooling, reheating, and service,
8. Foodservice employees are effectively cleaning and sanitizing multiuse food contact surfaces by washing, rinsing, and sanitizing,
9. Foodservice employees are effectively cleaning their hands with soap and warm water for at least 20 seconds,
10. Foodservice employees have no bare hand contact with Ready-to-Eat foods by using single service gloves, tongs, and deli tissue as a barrier,
11. Chemicals are properly labeled and stored separate from food or sanitized surfaces.

***BEWARE OF REPEAT VIOLATIONS. CORRECT VIOLATIONS IMMEDIATELY TO AVOID ANY ENFORCEMENT ACTION***
If you have any questions or concerns, please contact me at (703) 246-2444.
A FOLLOW UP INSPECTION WILL BE CONDUCTED WITHIN TEN DAYS.
Hot water heater: AO Smith BT-155-830 which uses 155,000 BTU's to produce 170 GPH of 120F water at an 80F rise.--NSF rated
Dishmachine: N/A
Grease trap cleaning: Monthly
Vent hood cleaning: Every 6 months
Pest Control service: N/A
Consumer Advisory: Yes

August 12, 2005 (Follow-up)

Violation: 3-501.16B - Corrected During Inspection Critical Repeat Ham (PC-47F) cold holding at improper temperatures.
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.Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less.
Comments:
This is a follow up inspection. All deficiencies noted in the previous inspection have been corrected within substantial compliance with the exception of the above mentioned.
REMINDERS:
Ensure that:
· employees are effectively cleaning their hands with soap and warm water for at least 20 seconds.
· employees understand illnesses and symptoms that would prevent them from coming to work (i.e., vomiting, diarrhea, fever, etc.).
· food is received from approved sources at the proper temperatures and in sound condition.
· the proper temperatures of Potentially Hazardous Foods during receiving, storage, preparation, cooling, reheating, and service by using a probe thermometer.
· foods are rapidly cooled down within 4 hours.
· employees are properly cleaning multiuse equipment and utensils by washing, rinsing, and sanitizing.
· there is no bare hand contact with ready-to-eat foods by using deli tissue, single use gloves, or tongs as a barrier.
· employees are properly trained in food safety as it relates to their assigned duties.
***BEWARE OF REPEAT VIOLATIONS. CORRECT VIOLATIONS IMMEDIATELY TO AVOID ANY ENFORCEMENT ACTION***
If you have any questions or concerns, please contact me at (703) 246-2444.

August 12, 2005 (Follow-up)

Violation: 3-501.16B - Corrected During Inspection Critical Repeat Ham (PC-47F) cold holding at improper temperatures.
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.Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less.
Comments:
This is a follow up inspection. All deficiencies noted in the previous inspection have been corrected within substantial compliance with the exception of the above mentioned.
REMINDERS:
Ensure that:
· employees are effectively cleaning their hands with soap and warm water for at least 20 seconds.
· employees understand illnesses and symptoms that would prevent them from coming to work (i.e., vomiting, diarrhea, fever, etc.).
· food is received from approved sources at the proper temperatures and in sound condition.
· the proper temperatures of Potentially Hazardous Foods during receiving, storage, preparation, cooling, reheating, and service by using a probe thermometer.
· foods are rapidly cooled down within 4 hours.
· employees are properly cleaning multiuse equipment and utensils by washing, rinsing, and sanitizing.
· there is no bare hand contact with ready-to-eat foods by using deli tissue, single use gloves, or tongs as a barrier.
· employees are properly trained in food safety as it relates to their assigned duties.
***BEWARE OF REPEAT VIOLATIONS. CORRECT VIOLATIONS IMMEDIATELY TO AVOID ANY ENFORCEMENT ACTION***
If you have any questions or concerns, please contact me at (703) 246-2444.

August 05, 2005 (Follow-up)

Comments:
This is a CFM follow up. A Certified Food Manager is present.

August 05, 2005 (Follow-up)

Comments:
This is a CFM follow up. A Certified Food Manager is present.

August 04, 2005 (Critical Procedures)

Violations:

• 2-102.11A - Corrected During Inspection Critical The person in charge failed to describe the relationship between the prevention of foodborne disease and the personal hygiene of a food employee.
  Ensure that the person in charge is knowledgeable about their role in the prevention of foodborne disease by educating and monitoring all food handlers for proper personal hygiene, including proper and frequent hand washing.
• 2-102.11B - Corrected During Inspection Critical The person in charge failed to explain responsibility in preventing transmission of foodborne disease by an employee who has a disease or a medical condition that may cause foodborne disease.
  Ensure that the designated person in charge is knowledgeable about foodborne disease prevention, including knowing when to restrict and/or exclude an employee who is ill or has reported illness.
• 2-102.11C - Corrected During Inspection Critical The person in charge failed to describe the primary symptoms of illnesses/diseases that are transmissable through food.
  Ensure that the person in charge is able to identify the primary symptoms of foodborne disease and has a basic understanding of both foodborne infection and foodborne intoxication.
• 2-102.11F - Corrected During Inspection Critical Repeat The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s).
  Ensure that the person in charge is knowledgeable to the cook temperatures and times required to cook potentially hazardous food items to the level needed to destroy pathogens based on the type of food item.
• 2-102.11G - Corrected During Inspection Critical The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when 1) in refrigerated storage, 2) in hot holding, 3) being cooled and/or 4) being reheated.
  Ensure that the person in charge is able to describe the flow of food items through the facility, including methods used for proper cold holding (refrigeration), hot holding, cooling and reheating of potentially hazardous food items.
• 2-103.11D - Corrected During Inspection Poor handwashing procedures observed.
  Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands.
• 2-103.11F - Employees are not aware of or are not monitoring the cook temperatures of potentially hazardous food.
  Ensure that employees are properly cooking potentially hazardous food to the minimum required temperature for the specified amount of time in accordance with the Code. Be particularly careful in cooking those foods known to cause severe foodborne illness and death, through daily oversight of the employees' routine monitoring of the cooking temperatures.
• 2-103.11G - Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
  Ensure employees are using proper methods to rapidly cool PHF that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling.
• 2-301.12A - Corrected During Inspection Critical Improper handwashing procedures observed.
  Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
• 3-302.11A2 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination:Observed chicken being stored above bacon. Observed cooked meats, chicken, beef, and seafood being stored next to each other.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 3-305.11A3 - Corrected During Inspection Repeat 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.
• 3-501.16B - Corrected During Inspection Critical Repeat Ham (PC-45F), and Hamburger (PC-62F) cold holding at improper temperatures.
  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.Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less.
• 3-603.11 - Critical Repeat A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked:
  As of January 1, 2002, all food establishments that serve raw and/or undercooked foods must inform consumers by brochures, menu advisories, label statements, table tents, placards, or effective written means of the signficantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. Substantial compliance with the requirement using menu advisories can be accomplished using the following guidelines:MENU ADVISORIES to DISCLOSE specific food items and REMIND consumers of the hazards.:In order to properly DISCLOSE, there are two options: (a) Describe food as raw or undercooked or (b) asterisk (*) specific food items to a footnote that states food is raw or undercooked. In order to properly REMIND, there are three options: (a) asterisk (*) specific food item to a footnote that states "regarding the safety of these foods, written information is available upon request" (Log on to http://cfsan.fda.gov to view model brochures.) or (b) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood may increase your risk of foodborne illness or (c) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood can increase you risk of foodborne illness, especially if you have certain medical conditions.Provide a copy of the new menu to the Health Department for approval PRIOR to mass printing.
• 43.1-3-3A - Corrected During Inspection Critical Repeat There is no Certified Food Manager present at the beginning of the inspection.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. This includes hours of food service and preparation. Failure to provide a CFM may result in immediate suspension of the foodservice permit.

Comments:
REMINDERS:
Ensure that:
· employees are effectively cleaning their hands with soap and warm water for at least 20 seconds.
· employees understand illnesses and symptoms that would prevent them from coming to work (i.e., vomiting, diarrhea, fever, etc.).
· food is received from approved sources at the proper temperatures and in sound condition.
· the proper temperatures of Potentially Hazardous Foods during receiving, storage, preparation, cooling, reheating, and service by using a probe thermometer.
· foods are rapidly cooled down within 4 hours.
· employees are properly cleaning multiuse equipment and utensils by washing, rinsing, and sanitizing.
· there is no bare hand contact with ready-to-eat foods by using deli tissue, single use gloves, or tongs as a barrier.
· employees are properly trained in food safety as it relates to their assigned duties.
***BEWARE OF REPEAT VIOLATIONS. CORRECT VIOLATIONS IMMEDIATELY TO AVOID ANY ENFORCEMENT ACTION***
If you have any questions or concerns, please contact me at (703) 246-2444.

August 04, 2005 (Critical Procedures)

Violations:

• 2-102.11A - Corrected During Inspection Critical The person in charge failed to describe the relationship between the prevention of foodborne disease and the personal hygiene of a food employee.
  Ensure that the person in charge is knowledgeable about their role in the prevention of foodborne disease by educating and monitoring all food handlers for proper personal hygiene, including proper and frequent hand washing.
• 2-102.11B - Corrected During Inspection Critical The person in charge failed to explain responsibility in preventing transmission of foodborne disease by an employee who has a disease or a medical condition that may cause foodborne disease.
  Ensure that the designated person in charge is knowledgeable about foodborne disease prevention, including knowing when to restrict and/or exclude an employee who is ill or has reported illness.
• 2-102.11C - Corrected During Inspection Critical The person in charge failed to describe the primary symptoms of illnesses/diseases that are transmissable through food.
  Ensure that the person in charge is able to identify the primary symptoms of foodborne disease and has a basic understanding of both foodborne infection and foodborne intoxication.
• 2-102.11F - Corrected During Inspection Critical Repeat The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s).
  Ensure that the person in charge is knowledgeable to the cook temperatures and times required to cook potentially hazardous food items to the level needed to destroy pathogens based on the type of food item.
• 2-102.11G - Corrected During Inspection Critical The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when 1) in refrigerated storage, 2) in hot holding, 3) being cooled and/or 4) being reheated.
  Ensure that the person in charge is able to describe the flow of food items through the facility, including methods used for proper cold holding (refrigeration), hot holding, cooling and reheating of potentially hazardous food items.
• 2-103.11D - Corrected During Inspection Poor handwashing procedures observed.
  Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands.
• 2-103.11F - Employees are not aware of or are not monitoring the cook temperatures of potentially hazardous food.
  Ensure that employees are properly cooking potentially hazardous food to the minimum required temperature for the specified amount of time in accordance with the Code. Be particularly careful in cooking those foods known to cause severe foodborne illness and death, through daily oversight of the employees' routine monitoring of the cooking temperatures.
• 2-103.11G - Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
  Ensure employees are using proper methods to rapidly cool PHF that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling.
• 2-301.12A - Corrected During Inspection Critical Improper handwashing procedures observed.
  Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
• 3-302.11A2 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination:Observed chicken being stored above bacon. Observed cooked meats, chicken, beef, and seafood being stored next to each other.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 3-305.11A3 - Corrected During Inspection Repeat 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.
• 3-501.16B - Corrected During Inspection Critical Repeat Ham (PC-45F), and Hamburger (PC-62F) cold holding at improper temperatures.
  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.Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less.
• 3-603.11 - Critical Repeat A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked:
  As of January 1, 2002, all food establishments that serve raw and/or undercooked foods must inform consumers by brochures, menu advisories, label statements, table tents, placards, or effective written means of the signficantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. Substantial compliance with the requirement using menu advisories can be accomplished using the following guidelines:MENU ADVISORIES to DISCLOSE specific food items and REMIND consumers of the hazards.:In order to properly DISCLOSE, there are two options: (a) Describe food as raw or undercooked or (b) asterisk (*) specific food items to a footnote that states food is raw or undercooked. In order to properly REMIND, there are three options: (a) asterisk (*) specific food item to a footnote that states "regarding the safety of these foods, written information is available upon request" (Log on to http://cfsan.fda.gov to view model brochures.) or (b) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood may increase your risk of foodborne illness or (c) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood can increase you risk of foodborne illness, especially if you have certain medical conditions.Provide a copy of the new menu to the Health Department for approval PRIOR to mass printing.
• 43.1-3-3A - Corrected During Inspection Critical Repeat There is no Certified Food Manager present at the beginning of the inspection.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. This includes hours of food service and preparation. Failure to provide a CFM may result in immediate suspension of the foodservice permit.

Comments:
REMINDERS:
Ensure that:
· employees are effectively cleaning their hands with soap and warm water for at least 20 seconds.
· employees understand illnesses and symptoms that would prevent them from coming to work (i.e., vomiting, diarrhea, fever, etc.).
· food is received from approved sources at the proper temperatures and in sound condition.
· the proper temperatures of Potentially Hazardous Foods during receiving, storage, preparation, cooling, reheating, and service by using a probe thermometer.
· foods are rapidly cooled down within 4 hours.
· employees are properly cleaning multiuse equipment and utensils by washing, rinsing, and sanitizing.
· there is no bare hand contact with ready-to-eat foods by using deli tissue, single use gloves, or tongs as a barrier.
· employees are properly trained in food safety as it relates to their assigned duties.
***BEWARE OF REPEAT VIOLATIONS. CORRECT VIOLATIONS IMMEDIATELY TO AVOID ANY ENFORCEMENT ACTION***
If you have any questions or concerns, please contact me at (703) 246-2444.

January 20, 2005 (Follow-up)

Violations:

• 3-302.12 - Repeat Unlabeled food containers.
  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.
• 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-305.11A3 - Repeat 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.
• 3-501.16B - Corrected During Inspection Critical Repeat Chili (W-44F), Shell Eggs (W-44F), Ham (TTRI-44F) cold holding at improper temperatures.
  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.Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less. Note: HACCP guidelines recommend discard of potentially hazardous food items found stored at 70F or above for 2 or more hours.
• 3-603.11 - Critical Repeat A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked:1) Chicken,2) Eggs,3) Hamburger,4) Steak.
  As of January 1, 2002, all food establishments that serve raw and/or undercooked foods must inform consumers by brochures, menu advisories, label statements, table tents, placards, or effective written means of the signficantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. Substantial compliance with the requirement using menu advisories can be accomplished using the following guidelines:MENU ADVISORIES to DISCLOSE specific food items and REMIND consumers of the hazards.:In order to properly DISCLOSE, there are two options: (a) Describe food as raw or undercooked or (b) asterisk (*) specific food items to a footnote that states food is raw or undercooked. In order to properly REMIND, there are three options: (a) asterisk (*) specific food item to a footnote that states "regarding the safety of these foods, written information is available upon request" (Log on to http://cfsan.fda.gov to view model brochures.) or (b) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood may increase your risk of foodborne illness or (c) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood can increase you risk of foodborne illness, especially if you have certain medical conditions.Provide a copy of the new menu to the Health Department for approval PRIOR to mass printing.
• 4-501.11A - Repeat The following was observed in a state of disrepair and damaged:1) Shelving in the walkin unit.
  Repair the above mentioned 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 - Repeat The door gaskets of the reachin and walkin units are damaged.
  Repair or replace the door gaskets in accordance with the manufacturer's specifications.
• 4-502.13A - Repeat Manufacturer containers were observed reused for the storage of food.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-602.13 - Repeat The nonfood contact surface of the following had accumulations of grime and debris:1) Walkin condenser fans,2) Interior of walkin unit,3) Gaskets on the reachin units.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 6-201.11 - Repeat Observed nonsmooth ceiling tiles in the bathroom.
  Ceiling tiles need to be smooth, easily cleanable, non absorbent.
• 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-501.11 - Repeat The following is not maintained in good repair:1) Walkin unit floor,2) Cove molding along floor/wall junctures,3) Walls.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12A - Repeat The following noted in need of cleaning:1) Floor/wall junctures underneath and behind equipment and shelving,2) Walls.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

Comments:
REMINDERS:
Ensure that:
· employees are effectively cleaning their hands with soap and warm water for at least 20 seconds.
· employees understand illnesses and symptoms that would prevent them from coming to work (i.e., vomiting, diarrhea, fever, etc.).
· food is received from approved sources at the proper temperatures and in sound condition.
· the proper temperatures of Potentially Hazardous Foods during receiving, storage, preparation, cooling, reheating, and service by using a probe thermometer.
· foods are rapidly cooled down within 4 hours.
· employees are properly cleaning multiuse equipment and utensils by washing, rinsing, and sanitizing.
· there is no bare hand contact with ready-to-eat foods by using deli tissue, single use gloves, or tongs as a barrier.
· employees are properly trained in food safety as it relates to their assigned duties.
***BEWARE OF REPEAT VIOLATIONS. CORRECT VIOLATIONS IMMEDIATELY TO AVOID ANY ENFORCEMENT ACTION***
If you have any questions or concerns, please contact me at (703) 246-8430.

January 20, 2005 (Follow-up)

Violations:

• 3-302.12 - Repeat Unlabeled food containers.
  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.
• 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-305.11A3 - Repeat 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.
• 3-501.16B - Corrected During Inspection Critical Repeat Chili (W-44F), Shell Eggs (W-44F), Ham (TTRI-44F) cold holding at improper temperatures.
  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.Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less. Note: HACCP guidelines recommend discard of potentially hazardous food items found stored at 70F or above for 2 or more hours.
• 3-603.11 - Critical Repeat A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked:1) Chicken,2) Eggs,3) Hamburger,4) Steak.
  As of January 1, 2002, all food establishments that serve raw and/or undercooked foods must inform consumers by brochures, menu advisories, label statements, table tents, placards, or effective written means of the signficantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. Substantial compliance with the requirement using menu advisories can be accomplished using the following guidelines:MENU ADVISORIES to DISCLOSE specific food items and REMIND consumers of the hazards.:In order to properly DISCLOSE, there are two options: (a) Describe food as raw or undercooked or (b) asterisk (*) specific food items to a footnote that states food is raw or undercooked. In order to properly REMIND, there are three options: (a) asterisk (*) specific food item to a footnote that states "regarding the safety of these foods, written information is available upon request" (Log on to http://cfsan.fda.gov to view model brochures.) or (b) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood may increase your risk of foodborne illness or (c) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood can increase you risk of foodborne illness, especially if you have certain medical conditions.Provide a copy of the new menu to the Health Department for approval PRIOR to mass printing.
• 4-501.11A - Repeat The following was observed in a state of disrepair and damaged:1) Shelving in the walkin unit.
  Repair the above mentioned 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 - Repeat The door gaskets of the reachin and walkin units are damaged.
  Repair or replace the door gaskets in accordance with the manufacturer's specifications.
• 4-502.13A - Repeat Manufacturer containers were observed reused for the storage of food.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-602.13 - Repeat The nonfood contact surface of the following had accumulations of grime and debris:1) Walkin condenser fans,2) Interior of walkin unit,3) Gaskets on the reachin units.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 6-201.11 - Repeat Observed nonsmooth ceiling tiles in the bathroom.
  Ceiling tiles need to be smooth, easily cleanable, non absorbent.
• 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-501.11 - Repeat The following is not maintained in good repair:1) Walkin unit floor,2) Cove molding along floor/wall junctures,3) Walls.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12A - Repeat The following noted in need of cleaning:1) Floor/wall junctures underneath and behind equipment and shelving,2) Walls.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

Comments:
REMINDERS:
Ensure that:
· employees are effectively cleaning their hands with soap and warm water for at least 20 seconds.
· employees understand illnesses and symptoms that would prevent them from coming to work (i.e., vomiting, diarrhea, fever, etc.).
· food is received from approved sources at the proper temperatures and in sound condition.
· the proper temperatures of Potentially Hazardous Foods during receiving, storage, preparation, cooling, reheating, and service by using a probe thermometer.
· foods are rapidly cooled down within 4 hours.
· employees are properly cleaning multiuse equipment and utensils by washing, rinsing, and sanitizing.
· there is no bare hand contact with ready-to-eat foods by using deli tissue, single use gloves, or tongs as a barrier.
· employees are properly trained in food safety as it relates to their assigned duties.
***BEWARE OF REPEAT VIOLATIONS. CORRECT VIOLATIONS IMMEDIATELY TO AVOID ANY ENFORCEMENT ACTION***
If you have any questions or concerns, please contact me at (703) 246-8430.

January 11, 2005 (Routine)

Violations:

• 2-102.11F - Corrected During Inspection Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s).
  Ensure that the person in charge is knowledgeable to the cook temperatures and times required to cook potentially hazardous food items to the level needed to destroy pathogens based on the type of food item.
• 2-301.14A - Critical Observed no handwashing in between glove changes.
  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.
• 2-401.11A - Corrected During Inspection Critical 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.
• 3-301.11C - Observed bowls being used to dispense bulk food.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
• 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered food in the reachin units.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-302.12 - Unlabeled food containers.
  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.
• 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 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.
• 3-501.14A - Corrected During Inspection Critical Chicken Soup (129F) noted not being adequately cooled to prevent the growth of harmful bacteria.
  Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F (45F) or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
• 3-501.16B - Corrected During Inspection Critical Chili (W-44F), Shell Eggs (W-44F), Ham (TTRI-44F) cold holding at improper temperatures.
  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.Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less. Note: HACCP guidelines recommend discard of potentially hazardous food items found stored at 70F or above for 2 or more hours.
• 3-603.11 - Critical Repeat A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked:1) Chicken,2) Eggs,3) Hamburger,4) Steak.
  As of January 1, 2002, all food establishments that serve raw and/or undercooked foods must inform consumers by brochures, menu advisories, label statements, table tents, placards, or effective written means of the signficantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. Substantial compliance with the requirement using menu advisories can be accomplished using the following guidelines:MENU ADVISORIES to DISCLOSE specific food items and REMIND consumers of the hazards.:In order to properly DISCLOSE, there are two options: (a) Describe food as raw or undercooked or (b) asterisk (*) specific food items to a footnote that states food is raw or undercooked. In order to properly REMIND, there are three options: (a) asterisk (*) specific food item to a footnote that states "regarding the safety of these foods, written information is available upon request" (Log on to http://cfsan.fda.gov to view model brochures.) or (b) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood may increase your risk of foodborne illness or (c) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood can increase you risk of foodborne illness, especially if you have certain medical conditions.Provide a copy of the new menu to the Health Department for approval PRIOR to mass printing.
• 4-202.11A - Critical Observed non food grade paintbrush being used for glazing.
  Repair or replace the paintbrush to provide a food contact surface that is smooth and easily cleanable, and to prevent buildup of food debris.
• 4-202.16 - Observed cardboard box lining grease trap. Observed aluminum foil lining shelving.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 4-204.112B - There was no temperature measuring device located in the reachin units.
  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 - The following was observed in a state of disrepair and damaged:1) Shelving in the walkin unit,2) Wooden utensils.
  Repair the above mentioned 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 - Repeat The door gaskets of the reachin and walkin units are damaged.
  Repair or replace the door gaskets in accordance with the manufacturer's specifications.
• 4-502.13A - Repeat Manufacturer containers were observed reused for the storage of food.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: 1) Slicer,2) Soda nozzles.
  Clean and sanitize these surfaces for food contact.
• 4-602.13 - The nonfood contact surface of the following had accumulations of grime and debris:1) Walkin condenser fans,2) Interior of walkin unit,3) Gaskets on the reachin units,4) Shelving underneath grill.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-904.11B - Corrected During Inspection Utensils were not stored with the handles up.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:1) Zojirushi Rice Cookers.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 43.1-3-3A - 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.
• 5-203.14A - Critical Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the 3-vat sink.
  Alter or repair the pre-wash spray hose component 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.
• 5-205.11A - Repeat The handwashing facility located in the back 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.
• 6-201.11 - Observed nonsmooth ceiling tiles in the bathroom.
  Ceiling tiles need to be smooth, easily cleanable, non absorbent.
• 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-501.11 - Repeat The following is not maintained in good repair:1) Walkin unit floor,2) Cove molding along floor/wall junctures,3) Walls,4) Burned out lights.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12A - Repeat The following noted in need of cleaning:1) Floor/wall junctures underneath and behind equipment and shelving,2) Walls.
  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.
• 6-501.14A - Intake and exhaust air ducts are not being cleaned.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.

Comments:
REMINDERS:
Ensure that:
· employees are effectively cleaning their hands with soap and warm water for at least 20 seconds.
· employees understand illnesses and symptoms that would prevent them from coming to work (i.e., vomiting, diarrhea, fever, etc.).
· food is received from approved sources at the proper temperatures and in sound condition.
· the proper temperatures of Potentially Hazardous Foods during receiving, storage, preparation, cooling, reheating, and service by using a probe thermometer.
· foods are rapidly cooled down within 4 hours.
· employees are properly cleaning multiuse equipment and utensils by washing, rinsing, and sanitizing.
· there is no bare hand contact with ready-to-eat foods by using deli tissue, single use gloves, or tongs as a barrier.
· employees are properly trained in food safety as it relates to their assigned duties.
***BEWARE OF REPEAT VIOLATIONS. CORRECT VIOLATIONS IMMEDIATELY TO AVOID ANY ENFORCEMENT ACTION***
If you have any questions or concerns, please contact me at (703) 246-8430.
NOTES:
Water Heater: AO Smith BT-135-850 which uses 155,000 BTU's to create a recovery rate of 159gph at an 80F rise.

January 11, 2005 (Routine)

Violations:

• 2-102.11F - Corrected During Inspection Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s).
  Ensure that the person in charge is knowledgeable to the cook temperatures and times required to cook potentially hazardous food items to the level needed to destroy pathogens based on the type of food item.
• 2-301.14A - Critical Observed no handwashing in between glove changes.
  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.
• 2-401.11A - Corrected During Inspection Critical 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.
• 3-301.11C - Observed bowls being used to dispense bulk food.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
• 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered food in the reachin units.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-302.12 - Unlabeled food containers.
  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.
• 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 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.
• 3-501.14A - Corrected During Inspection Critical Chicken Soup (129F) noted not being adequately cooled to prevent the growth of harmful bacteria.
  Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F (45F) or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
• 3-501.16B - Corrected During Inspection Critical Chili (W-44F), Shell Eggs (W-44F), Ham (TTRI-44F) cold holding at improper temperatures.
  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.Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less. Note: HACCP guidelines recommend discard of potentially hazardous food items found stored at 70F or above for 2 or more hours.
• 3-603.11 - Critical Repeat A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked:1) Chicken,2) Eggs,3) Hamburger,4) Steak.
  As of January 1, 2002, all food establishments that serve raw and/or undercooked foods must inform consumers by brochures, menu advisories, label statements, table tents, placards, or effective written means of the signficantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. Substantial compliance with the requirement using menu advisories can be accomplished using the following guidelines:MENU ADVISORIES to DISCLOSE specific food items and REMIND consumers of the hazards.:In order to properly DISCLOSE, there are two options: (a) Describe food as raw or undercooked or (b) asterisk (*) specific food items to a footnote that states food is raw or undercooked. In order to properly REMIND, there are three options: (a) asterisk (*) specific food item to a footnote that states "regarding the safety of these foods, written information is available upon request" (Log on to http://cfsan.fda.gov to view model brochures.) or (b) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood may increase your risk of foodborne illness or (c) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood can increase you risk of foodborne illness, especially if you have certain medical conditions.Provide a copy of the new menu to the Health Department for approval PRIOR to mass printing.
• 4-202.11A - Critical Observed non food grade paintbrush being used for glazing.
  Repair or replace the paintbrush to provide a food contact surface that is smooth and easily cleanable, and to prevent buildup of food debris.
• 4-202.16 - Observed cardboard box lining grease trap. Observed aluminum foil lining shelving.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 4-204.112B - There was no temperature measuring device located in the reachin units.
  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 - The following was observed in a state of disrepair and damaged:1) Shelving in the walkin unit,2) Wooden utensils.
  Repair the above mentioned 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 - Repeat The door gaskets of the reachin and walkin units are damaged.
  Repair or replace the door gaskets in accordance with the manufacturer's specifications.
• 4-502.13A - Repeat Manufacturer containers were observed reused for the storage of food.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: 1) Slicer,2) Soda nozzles.
  Clean and sanitize these surfaces for food contact.
• 4-602.13 - The nonfood contact surface of the following had accumulations of grime and debris:1) Walkin condenser fans,2) Interior of walkin unit,3) Gaskets on the reachin units,4) Shelving underneath grill.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-904.11B - Corrected During Inspection Utensils were not stored with the handles up.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:1) Zojirushi Rice Cookers.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 43.1-3-3A - 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.
• 5-203.14A - Critical Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the 3-vat sink.
  Alter or repair the pre-wash spray hose component 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.
• 5-205.11A - Repeat The handwashing facility located in the back 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.
• 6-201.11 - Observed nonsmooth ceiling tiles in the bathroom.
  Ceiling tiles need to be smooth, easily cleanable, non absorbent.
• 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-501.11 - Repeat The following is not maintained in good repair:1) Walkin unit floor,2) Cove molding along floor/wall junctures,3) Walls,4) Burned out lights.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12A - Repeat The following noted in need of cleaning:1) Floor/wall junctures underneath and behind equipment and shelving,2) Walls.
  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.
• 6-501.14A - Intake and exhaust air ducts are not being cleaned.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.

Comments:
REMINDERS:
Ensure that:
· employees are effectively cleaning their hands with soap and warm water for at least 20 seconds.
· employees understand illnesses and symptoms that would prevent them from coming to work (i.e., vomiting, diarrhea, fever, etc.).
· food is received from approved sources at the proper temperatures and in sound condition.
· the proper temperatures of Potentially Hazardous Foods during receiving, storage, preparation, cooling, reheating, and service by using a probe thermometer.
· foods are rapidly cooled down within 4 hours.
· employees are properly cleaning multiuse equipment and utensils by washing, rinsing, and sanitizing.
· there is no bare hand contact with ready-to-eat foods by using deli tissue, single use gloves, or tongs as a barrier.
· employees are properly trained in food safety as it relates to their assigned duties.
***BEWARE OF REPEAT VIOLATIONS. CORRECT VIOLATIONS IMMEDIATELY TO AVOID ANY ENFORCEMENT ACTION***
If you have any questions or concerns, please contact me at (703) 246-8430.
NOTES:
Water Heater: AO Smith BT-135-850 which uses 155,000 BTU's to create a recovery rate of 159gph at an 80F rise.

July 16, 2004 (Routine)

Violations:

• 5-205.11A - The handwashing facility located at the kitchen is blocked a spray cylinder , preventing access by employees for easy handwashing.
  CORRECTED DURING INSPECTION: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its 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.
  CORRECTED DURING INSPECTION: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 4-601.11C - The nonfood-contact surfaces of the prep top gasket was observed soiled with an accumulation of dust, dirt, food residue, and/or other debris.
  Maintain nonfood-contact surfaces of equipment clean.
• 3-304.14B2 - Wet wiping cloths improperly stored between use on the salad prep table in the kitchen.
  CORRECTED DURING INSPECTION: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
  Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution.
• 7-202.12A - Critical The chlorex sanitizing solution is not being used in accordance with law or the manufacturer's use directions (measured more than 200ppm).
  CORRECTED DURING INSPECTION: The chlorine sanitizing solution 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.
• 43.1-1-5F - Observed a small hourse-hold blender being kept in the kitchen table.
  CORRECTED DURING INSPECTION: Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 6-501.16 - Mops and brooms not hung up to air dry around the utility sink.
  CORRECTED DURING INSPECTION: 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.
• 7-201.11A - Critical Containers of Windex and other cleaning spray bottle are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items at the dry food storage area.
  CORRECTED DURING INSPECTION: Containers of cleanign chemical containers must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
• 4-202.16 - Repeat bserved soda crates found used for elevating potato and onio bags in the walk-in refrigerator.
  Soda crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 4-502.13A - Repeat Observed yellow tofu buckets and BBQ sauce buckets being reused for the storage of raw chicken and kimchi.
  Discontinue the reuse of single-use containers for above mentioned food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 6-501.11 - Observed the following:(1) Missing and/or fallen coving (wall-floor joint strip) in the men's room.(2) Rusty floor in walk-in refrigerator.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.(1) Fix and/or replace fallen coving (wall-floor joint strip) in the men's room.(2) Clean and paint floor at walk-in refrigerator.
• 6-102.11C - Observerd outdoor refuse container placed on on smooth surface (half of the bottom is on grass).
  Place the outdoor refuse container on hard, impermiable surface that is gradient away from food facility.

Comments:
This is a routine inspection of the facility. Please review the following comments:
1. All critical violations are corrected at the time of the inspection. Thank you!
2. All non-critical violations that are yet to be corrected must be addressed within ninety (90) days.
3. The routine inspection shall be conducted within the next six months (approx).
If you have any question, please contact me at 703-246-5481. Thank you.

February 25, 2003 (Routine)

Violations:

• 3-501.16A - Critical The mashed potatoe hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period..
• 3-301.11B - Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands.: preparing chicken for salad
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 3-304.12 - In-use utensils improperly stored between use. Rice scoop in still water
  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 140oF and the container.
• 4-101.111 - The nonfood contact surface of the cardboard box used to store small containers of sauce not nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-205.10 - Repeat Observed a homestyle rice cooker
  Discontinue its use and use the commercial one
• 6-501.11 - Repeat @Physical structure@ is not maintained in good repair: front counter and coving throughout the establishment
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 4-501.11B - Repeat The door gasket of the prep unit is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-502.13A - Repeat Manufacturer containers were observed reused for the storage of @FOOD@.
  Discontinue the reuse of single-use containers for @FOOD@ storage. Provide approved reusable food storage containers designed for your food storage needs.
• 6-201.13A - Repeat Missing coving at wall and floor junctures throughout the establishment
  Repair as needed
• 6-501.12A - floor behind equipment noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physcial facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 7-209.11 - Store personal items such as medicine in such a way that they could contaminate equipment@ .
  All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
• 3-603.11 - Critical A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked:
  As of January 1, 2002, all food establishments that serve raw and/or undercooked foods must inform consumers by brochures, menu advisories, label statements, table tents, placards, or effective written means of the signficantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. Substantial compliance with the requirement using menu advisories can be accomplished using the following guidelines:MENU ADVISORIES to DISCLOSE specific food items and REMIND consumers of the hazards.:In order to properly DISCLOSE, there are two options: (a) Describe food as raw or undercooked or (b) asterisk (*) specific food items to a footnote that states food is raw or undercooked. In order to properly REMIND, there are three options: (a) asterisk (*) specific food item to a footnote that states "regarding the safety of these foods, written information is available upon request" (Log on to http://cfsan.fda.gov to view model brochures.) or (b) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood may increase your risk of foodborne illness or (c) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood can increase you risk of foodborne illness, especially if you have certain medical conditions.Provide a copy of the new menu to the Health Department for approval PRIOR to mass printing.

Comments:
THE ESTABLISHMENT DOES NOT HAVE A REGULAR PEST ELIMINATION SERVICE. ONLY AS NEEDED. USE ONLY PROFESSIONAL SERVICE. DO NOT USE PESTICIDES PURCHASED IN STORES AS THEY MAY NOT BE APPROVED FOR FOOD ESTABLISHMENT