January 08, 2009 (Follow-up)

January 07, 2009 (Critical Procedures)

• 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to name the Big Five Foodborne Illnesses and/or describe the primary symptoms of illnesses/diseases that are transmissible through food.
  The Person in Charge or certified food manager shall know that symptoms of nausea, fever, sore throat, jaundice, vomiting, and/or diarrhea are transmissible to food. In addition, diseases such as E. Coli, Salmonella Typhi, Shigella, Norovirus, and Hepatitis A are also transmissible to food.
• 2-301.12(A)-(B) - Corrected During Inspection Critical Observed food employees using improper handwashing procedures.Observed employee wash hands with gloves still on
  ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
• 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.
• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows:Observed raw chicken stored over ready-to-eat beef in the walk in
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-302.11(A)(2) - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows:Observed chicken over beef in the Superior 2 door freezer
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed chicken stock and cooked beef, stored in the walk in since 1.6.09, at 47F
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.17(A)(1) - Corrected During Inspection Critical Repeat The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F:Observed macaroni and potatoes prepared and not date marked. According to the PIC they will be stored in the refrigerator approximately 3 days
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on January 1 they shall be date marked with a "use by" date not exceeding January January 7.
• 3-603.11(C) - Corrected During Inspection Critical The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without a reminder statement:Observed asado borracho on the menu without a reminder
  The Consumer Advisory shall include a reminder statement that includes asterisking (*) the animal-derived foods requiring disclosure to a footnote that states one of the following: 1) "Regarding the safety of these items, written information is available upon request", or 2) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness", or 3) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions".
• 4-601.11(A) - Corrected During Inspection Critical The following equipment/utensils were observed soiled to sight and touch: knives stored on the magnetic knife rack
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 7-207.11(B) - Corrected During Inspection Critical Employees' medicines are not properly located to prevent contamination of food and food contact surfaces.Observed two bottles of arthritis medication stored on the shelves of the walk in, over food
  Employees' medicines shall be properly stored to prevent contamination of food and food contact surfaces.

May 20, 2008 (Routine)

• 2-103.11(L) - 1. Soups maintained hot on table are subject to cooling under 135F. 2. In addition monitoring of cooling with calibrated thermometer necessary based on large volume and varieties of soups observed. 3. Handwashing frequency can be increased. EHS only saw one staff washing hands during inspection
  Please ensure that staff wash hands regularly per our discussion. Maintain soups above 135F at all times and cool and potentially hazazdous foods from 135F to 70F in two hours or less and from 70F to 41F in four hours or less
• 2-402.11(A) - Employees observed working in the food service area without proper hair restraints.
  Food employees shall wear hair restraints such as hats,or hair nets to effectively keep their hair from contacting exposed food and clean equipment
• 3-302.11(A)(1) - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows:- uncovered steak observed under container of chicken in Jordon unit- chicken over lengua in cooler.
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. see also storage chart
• 3-302.11(A)(4) - Critical Repeat Unwrapped or uncovered food in the following location where the food is subject to contamination: lengua in cooler, steak under container of covered chicken in Jordon unit.
  Foods shall remain covered at all times to prevent potential cross contamination.
• 3-302.12 - Unlabeled food containers with the following food items that are not easily identified by appearance: various items in dry storage.
  ALL food and ingredients removed from their original container shall be labeled properly using the common name of the food
• 3-304.12(A)-(F) - Dispensing and/or in-use utensils improperly stored between use. Scoops viewed lying in dry foods in storage room
  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 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
• 3-304.14(B)(1) - Improper storage of wet wiping cloths
  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) - Potatoes stored on the floor
  Food shall be protected from contamination by storing the food at least 6 inches off the floor onto NSF approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 3-501.16(A)(1) - Corrected During Inspection Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device - steak in hot hold station at 110F
  Potentially hazardous foods not maintained at required temperature are to be reheated to 165F then held at 135F.
• 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 - lengua, chicken and milk in cooler at 45F, 45F and 47F
  Potentially hazardous foods shall be held cold at a temperature of 41F or below to prevent growth of pathogenic bacteria.
• 3-501.17(A)(1) - Critical Repeat The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F - lengua in cooler; elbow macaroni and sauce in Jordon unit.
  Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. Please correct by close of business.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of chlorine sanitizer
  A BLEACH test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
• 4-501.16(B) - The warewashing sink was not observed cleaned and sanitized and is used for produce washing and cleaning equipment
  If a warewashing sink is used to wash produce or thaw food the sink shall be cleaned and sanitized before and after each time it is used.
• 4-601.11(C) - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris - exterior surfaces of buckets in dry storage containing various items; interior cooler wiring.
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 6-202.15(A)(1)-(3) - Window or door is kept open for ventilation and opening is not protected by a screen or other effective means.
  Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
• 6-501.11 - Observed that the a small section of dry wall was dented or broken.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12(A) - Observed that the floor space is in need of cleaning. Pest control service report cites cleaning as being needed under oven, refrigerator etc.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 7-102.11 - Corrected During Inspection Critical Working containers of oven degreaser not properly labeled with a common name.
  Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.

February 08, 2008 (Follow-up)

• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows - packaged steak left over a container of cut vegetable.
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device - cooler chicken portions and carton of boxed gallon milk observed at 44F and 45F respectively.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below. Locate foods in coolest part of cooler to ensure safe holding temperatures. Store foods at 4"depths or less to ensure circulating air maintains foods at 41F or less.
• 3-501.17(A)(1) - Critical Repeat The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: reach in refrigerator cooked beef tips and other foods.
  ANY 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. Will observe status of date marking system in place at follow up inspection.
• 4-204.11 - Repeat Grease from the exhaust hood system at the cook line was observed condensing on the fire suppression system components and could drip onto food and food-contact surfaces below.
  Exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single service items. Contact your contractor to arrange for an additional cleaning of all vent areas; no records were available reflecting last cleaning date.
• 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 oven.
  Food equipment in a food establishment shall be NSF certified or classified by an ANSI-accredited certification program or approved by the Regulatory Authority before installation and/or use.
• 43.1-3-1(b) - The establishment is operating without a valid permit to operate issued by the Department due to failure to pay permit renewal fee that is due by December 31.
  Ensure that the Health Dept. promptly receives your renewal application for the 2008 permit which must be posted in a location viewable to your clientele.
• 6-301.12(A) - Repeat Observed that paper towels were not provided at each handwashing sink.
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.

February 07, 2008 (Critical Procedures)

• 2-301.14(A)-(I) - Critical Repeat A food employee failed to wash his or her hands before after touching face or hair, or after 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 hand washing frequencies will help prevent foodborne illness.
• 3-302.11(A)(1) - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows - various raw meat stored over open package of ice in freezer.
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-302.11(A)(2) - Corrected During Inspection Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination as follows - wrapped chicken was stored over raw uncovered fish in reach in freezer.
  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).
• 3-302.11(A)(4) - Critical Repeat Unwrapped or uncovered food in the following location where the food is subject to contamination: ice
  Foods shall remain covered at all times to prevent potential contamination.
• 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 - egg, milk, vegetable/chicken filling and pork observed at 52F or more.
  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) - Critical Repeat The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: reach in refrigerator cooked beef tips and other foods.
  ANY 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. Will observe status of date marking system in place at follow up inspection.
• 4-204.11 - Grease from the exhaust hood system at the cook line was observed condensing on the fire suppression system components and could drip onto food and food-contact surfaces below.
  Exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single service items. Contact your contractor to arrange for an additional cleaning of all vent areas; no records were available reflecting last cleaning date.
• 4-601.11(C) - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of food residue - interior of reach in freezer.
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 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 oven.
  Food equipment in a food establishment shall be NSF certified or classified by an ANSI-accredited certification program or approved by the Regulatory Authority before installation and/or use.
• 6-301.12(A) - Repeat Observed that paper towels were not provided at each handwashing sink.
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.

June 07, 2007 (Routine)

• 2-103.11(D) - soap and cleanser not available at restroom in rear of store.
  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.
• 3-302.11(A)(1) - Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw meats in cooler on top shlef were stored above potatoes.
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-302.11(A)(2) - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken was stored over raw steak in upright unit.
  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).
• 3-302.11(A)(4) - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the following location where the food is subject to contamination: chicken in cooler and upright refrigerator was not covered.
  Foods shall remain covered at all times.
• 3-304.12(A)-(F) - Serving spoon was left inside a refigerator.
  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 a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous.
• 3-304.14(C) - The wiping cloths used with raw animal foods are stored with other in-use wiping cloths.
  Cloths in use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes.
• 3-305.11(A)(3) - Repeat sliced pototoes were stored on 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.
• 3-501.16(A)(1) - Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: rice observed at 110-135F.
  Potentially hazardous foods shall be hot held at a temperature of 135F or above.
• 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: uncovered chicken pieces in cooler observed at 45F.
  Potentially hazardous foods shall be held cold at a temperature of 41F or below.
• 3-501.17(A)(1) - Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: pork medallions.
  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(A) - Critical A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked:-asado borracho- sandwich de carne y huevo- trancapecho
  If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods.
• 3-701.11(A) - Corrected During Inspection Critical The following food item(s) is unsafe, adulterated, or not honestly presented and shall be discarded or reconditioned: pig foot, steak and tamale that were uncovered and laying on bottom of dirty floor panel in freezer.
  A food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure.
• 4-101.11(B) - The food-contact surfaces of the following equipment and/or utensils are not durable: cardboard boxes in freezer storage.
  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 durable, corrosion-resistant, and nonabsorbent.
• 4-202.16 - The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable: cardboard containers in freezer and shelving near handsink.
  Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
• 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  A QUATERNARY AMMONIUM COMPOUND test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
• 43.1-3-3(a) - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. issues the required photo identification card with proof of successful completion of a certified food manager's exam.
• 6-301.11 - Observed that hand soap was not provided at each handwashing sink.
  Provide hand soap at each hand sink to allow employees to properly wash their hands.
• 6-301.12(A) - Repeat Observed that paper towels were not provided at each handwashing sink.
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• 6-501.12(A) - Repeat Observed that the kitchen's hard to reach areas are in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 7-202.12(A)(1)-(4) - Critical a pesticide spray device observed stored in restroom appeared to be designed for use by a certifide pesticide applicator.
  Poisonous and toxic materials shall be used according to law and per the manufacturer's directions to prevent injury and contamination.

December 15, 2006 (Routine)

• 2-103.11(E) - Employees are not inspecting the food upon receipt.
  The employees shall visibly observe the foods as they are received/brought from vendor site to determine that they are from approved sources, delivered at the required temperatures of 41f (45f) or below.
• 2-301.14(A)-(I) - Corrected During Inspection Critical staff were using comparmtment sink then proceeded to stove to stir foods being prepared without washing hands for required 20 second duration with soap, towels etc.
  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.
• 3-301.11(C) - Excessive bare hand contact observed while staff cut herbs without protection of gloves.
  Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready to eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact.
• 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered bread in white freezer and uncovered pigs feet in glass door freezer.
  Foods shall remain covered at all times.
• 3-304.14(B)(1) - Improper use of wet wiping cloths.
  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)(2) - sodas stored under handsink cabinet near drain overflowing with soap suds.
  Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.
• 3-305.11(A)(3) - potatoes stored on the floor and/or food stored less than 6 inches under floor.
  Food shall be protected from contamination by storing the food at least 6 inches off the floor onto NSF approved shelving units or dunnage racks.
• 3-501.16(A)(2)(a) - Critical shell eggs observed at 46F in cooler.
  Potentially hazardous foods shall be held cold at a temperature of 41f or below.
• 3-501.17(A)(2) - Critical The prepared ready-to-eat (RTE) sliced potatoes in the refrigeration unit is not properly dated for disposition.
  Refrigerated, ready to eat, potentially hazardous foods (time/temperature control for safe food) that are prepared on site and held at 41f-45f or below shall be clearly labeled and date marked with a "USE BY" not exceeding 4 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required.
• 4-301.11 - walk in cooler and two door reach in unit opposite cooler is not currently operating as required to hold food at a temperature of 41f or below [ambient temperature of 45F or higher observed].
  Refrigerators shall be capable of holding foods at a temperature of 41f or below. service units promptly to reduce ambient temperature.
• 4-302.12(A) - The certified food manager could not provide a food temperature measuring device.
  A metal stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
• 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris - inside panel of glass door freezer, and interior of commercial microwave oven.
  NON-FOOD CONTACT SURFACES of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: strainer that staff were washing was not sanitized as sanitizing basin had not been filled.
  FOOD CONTACT SURFACES of equipment and utensils shall be sanitized before use and after cleaning.
• 4-903.12(A)(1)-(8) - Clean wrapped silverware observed stored near handsink drain pipe, which was overflowing with soap suds under cabinet.
  Cleaned and sanitized equipment, utensils, laundered linens, and single service items may not be stored in: under/adjacent to leaking water lines.
• 4-904.11(B) - Unwrapped knives, forks, or spoons were not stored with the handles up in dispenser near swinging door.
  Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and consumers if consumer self-service is provided.
• 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: - household microwave oven.
  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.
• 6-301.12(A) - Observed that paper towels were not provided at counter handwashing sink.
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• 6-501.12(A) - Observed that the hard to reach areas under stove, tables, dry storage room and other areas need cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 7-208.11(B) - Corrected During Inspection First Aid Supplies are not being stored in a kit or container.
  Store all first aid including herbal teas in a kit or container that is located to preclude the accidental contamination of food and food equipment.

June 13, 2006 (Critical Procedures)

• 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food (shell eggs) were stored over ready-to-eat (RTE) food in the walk-in refrigeration unit.
  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.
• 3-302.11A4 - Critical Repeat Unwrapped or uncovered food (beef) in the reach in freezer.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-501.16A - Corrected During Inspection Critical Repeat Cooked chicken was observed sitting on stove top at 113F.
  Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
• 3-501.17A - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) shrimp, pasta, chili, etc in the refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 4-501.11A - Walk in cooler observed with an ambient air temperature of 43F.
  Repair the walk in cooler 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.
• 6-301.12A - Corrected During Inspection Repeat Observed that no paper towels were available for handsink at 3- vat sink (paper towel dispenser jammed)
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.

June 13, 2006 (Critical Procedures)

• 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food (shell eggs) were stored over ready-to-eat (RTE) food in the walk-in refrigeration unit.
  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.
• 3-302.11A4 - Critical Repeat Unwrapped or uncovered food (beef) in the reach in freezer.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-501.16A - Corrected During Inspection Critical Repeat Cooked chicken was observed sitting on stove top at 113F.
  Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
• 3-501.17A - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) shrimp, pasta, chili, etc in the refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 4-501.11A - Walk in cooler observed with an ambient air temperature of 43F.
  Repair the walk in cooler 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.
• 6-301.12A - Corrected During Inspection Repeat Observed that no paper towels were available for handsink at 3- vat sink (paper towel dispenser jammed)
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.

November 30, 2005 (Follow-up)

• 3-302.11A4 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the walk in refrigerator and 2 door freezer.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-501.17A - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) saltenas filling in the refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-101.11A - Critical Repeat Take out bags being used to store bread directly inside of them.
  Discontinue the use of take out bags as food contact surfaces. All food contact surfaces must be free constructed of material that is food safe and non-toxic.
• 4-501.11A - Repeat Reach in freezer observed in needed of defrosting. 2 door Vulcan freezer observed not working.Sandwich prep refrigerator holding temperature of 45-46F.
  Repair the prep refrigerator and reach in freezer 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 gasket of the reachin freezer is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-502.11C - Repeat The ambient air temperature gauge in the sandwich prep refrigerator is not in good repair and/ or not accurate in the range of use.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 4-602.12B - Corrected During Inspection Repeat The cavity of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
• 4-904.11B - Repeat Unwrapped spoons were not stored with the handles up on the prep table, next to the swing doors.
  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:Magic Chef microwave.
  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.
• 6-301.11 - Repeat Soap was not provided at the hand washing lavatory at the front handsink.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 6-301.12A - Corrected During Inspection Repeat Observed that no paper towels were available for handsink at the front counter.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-303.11C - Repeat Ceiling lights observed out in some areas in the walk kitchen and under the hood.
  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 - Repeat The following areas are not maintained in good repair:1. Caulking needed around handsink in women's rest-room2. Ceiling tiles damaged in the front rest-room.3. Painting peeling behind soap dispenser int he men's rest-room.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.112 - Repeat Dead roaches were found on the premises around water heater and in unused ice bin at front counter.
  Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
• 6-501.12A - Corrected During Inspection Repeat Floor under produce shelving observed in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

November 30, 2005 (Follow-up)

• 3-302.11A4 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the walk in refrigerator and 2 door freezer.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-501.17A - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) saltenas filling in the refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-101.11A - Critical Repeat Take out bags being used to store bread directly inside of them.
  Discontinue the use of take out bags as food contact surfaces. All food contact surfaces must be free constructed of material that is food safe and non-toxic.
• 4-501.11A - Repeat Reach in freezer observed in needed of defrosting. 2 door Vulcan freezer observed not working.Sandwich prep refrigerator holding temperature of 45-46F.
  Repair the prep refrigerator and reach in freezer 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 gasket of the reachin freezer is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-502.11C - Repeat The ambient air temperature gauge in the sandwich prep refrigerator is not in good repair and/ or not accurate in the range of use.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 4-602.12B - Corrected During Inspection Repeat The cavity of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
• 4-904.11B - Repeat Unwrapped spoons were not stored with the handles up on the prep table, next to the swing doors.
  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:Magic Chef microwave.
  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.
• 6-301.11 - Repeat Soap was not provided at the hand washing lavatory at the front handsink.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 6-301.12A - Corrected During Inspection Repeat Observed that no paper towels were available for handsink at the front counter.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-303.11C - Repeat Ceiling lights observed out in some areas in the walk kitchen and under the hood.
  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 - Repeat The following areas are not maintained in good repair:1. Caulking needed around handsink in women's rest-room2. Ceiling tiles damaged in the front rest-room.3. Painting peeling behind soap dispenser int he men's rest-room.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.112 - Repeat Dead roaches were found on the premises around water heater and in unused ice bin at front counter.
  Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
• 6-501.12A - Corrected During Inspection Repeat Floor under produce shelving observed in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

November 22, 2005 (Routine)

• 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration/freezer units.Raw chicken over flour in reach in -Corrected.
  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.
• 3-302.11A4 - Critical Repeat Unwrapped or uncovered food in the walk in refrigerator and 2 door freezer.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-501.16A - Corrected During Inspection Critical Cooked pork on the counter was holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
• 3-501.17A - Critical The prepared ready-to-eat (RTE) saltenas filling in the refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-101.11A - Critical Take out bags being used to store bread directly inside of them.
  Discontinue the use of take out bags as food contact surfaces. All food contact surfaces must be free constructed of material that is food safe and non-toxic.
• 4-101.11B - Cardboard observed being used to store saltenas. Papertowels lining food storage containers.
  Discontinue the reuse of cardboard for food storage. Discontinue the practice of lining food storage containers with papertowels. All food contact surfaces must be nonabsorbent and easily cleanable.
• 4-101.19D - Raw wood observed in cabinet under handsink behind the front counter.
  Seal/paint all raw wood to provide a surface that is non absorbent and easily cleanable.
• 4-501.11A - Sandwich prep refrigerator was observed with an ambient air temperature of 51F. Reach in freezer observed in needed of defrosting.
  Repair the prep refrigerator and reach in freezer 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 gasket of the reachin freezer is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-502.11C - The ambient air temperature gauge in the sandwich prep refrigerator is not in good repair and/ or not accurate in the range of use.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 4-602.12B - Repeat The cavity of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
• 4-602.13 - The nonfood contact surface of the following equipment had accumulations of grime and debris:1. Inside bottom of display freezer2. top of reach in freezer3. all door gaskets
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-904.11B - Repeat Unwrapped spoons were not stored with the handles up on the prep table, next to the swing doors.
  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 - The following items are intended for household use only and are not approved for use in a commercial food establishment:Magic Chef microwave.
  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.
• 6-201.16B - Absorbent ceiling tiles observed in the kitchen.
  Replace ceiling tiles with ones that are nonabsorbent and easily cleanable.
• 6-202.11A - Lights bulb(s) in the ceiling of the dry storage area and under the hood were not covered by a protective shielding.
  Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
• 6-301.11 - Repeat Soap was not provided at the hand washing lavatory at the front handsink.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 6-301.12A - Repeat Observed that no paper towels were available for handsink at the front counter.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-303.11C - Repeat Ceiling lights observed out in some areas in the walk kitchen and under the hood.
  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.
• 6-403.11B - Locker or other suitable facilities are not located to protect equipment and food from contamination of employee's personal items.
  Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles to protect them from contamination.
• 6-501.11 - The following areas are not maintained in good repair:1. Caulking needed around handsink in women's rest-room2. Ceiling tiles damaged in the front rest-room.3. Painting peeling behind soap dispenser int he men's rest-room.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.112 - Dead roaches were found on the premises around water heater and in unused ice bin at front counter.
  Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
• 6-501.12A - Repeat The following areas are noted in need of cleaning:Floor under all equipment, around water heater and dry storage area.
  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.

November 22, 2005 (Routine)

• 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration/freezer units.Raw chicken over flour in reach in -Corrected.
  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.
• 3-302.11A4 - Critical Repeat Unwrapped or uncovered food in the walk in refrigerator and 2 door freezer.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-501.16A - Corrected During Inspection Critical Cooked pork on the counter was holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
• 3-501.17A - Critical The prepared ready-to-eat (RTE) saltenas filling in the refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-101.11A - Critical Take out bags being used to store bread directly inside of them.
  Discontinue the use of take out bags as food contact surfaces. All food contact surfaces must be free constructed of material that is food safe and non-toxic.
• 4-101.11B - Cardboard observed being used to store saltenas. Papertowels lining food storage containers.
  Discontinue the reuse of cardboard for food storage. Discontinue the practice of lining food storage containers with papertowels. All food contact surfaces must be nonabsorbent and easily cleanable.
• 4-101.19D - Raw wood observed in cabinet under handsink behind the front counter.
  Seal/paint all raw wood to provide a surface that is non absorbent and easily cleanable.
• 4-501.11A - Sandwich prep refrigerator was observed with an ambient air temperature of 51F. Reach in freezer observed in needed of defrosting.
  Repair the prep refrigerator and reach in freezer 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 gasket of the reachin freezer is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-502.11C - The ambient air temperature gauge in the sandwich prep refrigerator is not in good repair and/ or not accurate in the range of use.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 4-602.12B - Repeat The cavity of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
• 4-602.13 - The nonfood contact surface of the following equipment had accumulations of grime and debris:1. Inside bottom of display freezer2. top of reach in freezer3. all door gaskets
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-904.11B - Repeat Unwrapped spoons were not stored with the handles up on the prep table, next to the swing doors.
  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 - The following items are intended for household use only and are not approved for use in a commercial food establishment:Magic Chef microwave.
  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.
• 6-201.16B - Absorbent ceiling tiles observed in the kitchen.
  Replace ceiling tiles with ones that are nonabsorbent and easily cleanable.
• 6-202.11A - Lights bulb(s) in the ceiling of the dry storage area and under the hood were not covered by a protective shielding.
  Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
• 6-301.11 - Repeat Soap was not provided at the hand washing lavatory at the front handsink.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 6-301.12A - Repeat Observed that no paper towels were available for handsink at the front counter.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-303.11C - Repeat Ceiling lights observed out in some areas in the walk kitchen and under the hood.
  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.
• 6-403.11B - Locker or other suitable facilities are not located to protect equipment and food from contamination of employee's personal items.
  Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles to protect them from contamination.
• 6-501.11 - The following areas are not maintained in good repair:1. Caulking needed around handsink in women's rest-room2. Ceiling tiles damaged in the front rest-room.3. Painting peeling behind soap dispenser int he men's rest-room.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.112 - Dead roaches were found on the premises around water heater and in unused ice bin at front counter.
  Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
• 6-501.12A - Repeat The following areas are noted in need of cleaning:Floor under all equipment, around water heater and dry storage area.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

May 19, 2005 (Routine)

• 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. 1. Raw shell eggs over pre-cooked items2. Raw beef over precooked items in freezer.
  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.
• 3-302.11A2 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination in the 2 door freezer.
  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.
• 3-302.11A4 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the 2 door freezer.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-302.12 - Repeat Unlabeled food containers in dry storage room.
  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.
• 3-501.16A - Corrected During Inspection Critical Potato halves holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
• 4-202.16 - Repeat Milk crate(s) found used for the following:elevation of shelf in the dry storage room
  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.
• 4-301.12A - One stopper missing at 3-vat sink.
  Obtain additional stopper for 3-vat sink.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 4-501.11B - The door gasket of the 2 door refrigerator is damaged/loose.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-501.12 - The cutting board(s) observed in the food prep area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-502.11B - Corrected During Inspection The food temperature measuring device was found out of calibration in the range of use.
  Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use.
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:shelving under countertop equipmentInside of 1 door reachin freezer
  Maintain nonfood-contact surfaces of equipment clean.
• 4-602.12B - Corrected During Inspection Repeat The cavity of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
• 4-904.11B - Corrected During Inspection Unwrapped knives, forks, or spoons were not stored on the counter behind the front swing door 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.
• 6-201.16B - Absorbent ceiling tiles are observed in the employee's rest-room.
  Replace ceiling tiles with ones that are smooth, nonabsorbent and easily cleanable.
• 6-301.11 - Soap was not provided at the hand washing lavatory in the ladies rest-room.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 6-301.12A - Corrected During Inspection Repeat Observed that no paper towels were available for handsink at for any of the rest-rooms.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 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. (missing in the front rest-rooms)
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-303.11C - Several ceiling lights observed in kitchen.
  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 - Repeat The following areas are not maintained in good repair:1. Electrical loose from wall behind the bread warmer.2. One around pipe from the grease trap into the wall.3. Hole in wall behind covebase next to the dry storage room.4. Ceiling tiles observed with water damage through out the facility.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.114A - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment. (broken floor mixer, 2 door refrigerator, display refrigerator, etc)
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 6-501.12A - Repeat The following areas are noted in need of cleaning:1. Floor under shelving in dry storage room.
  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.
• 6-501.18 - Corrected During Inspection Handwashing facilities behind the front counter was observed with hot water turned off.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 7-201.11A - Corrected During Inspection Containers of window cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaners must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.

May 19, 2005 (Routine)

• 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. 1. Raw shell eggs over pre-cooked items2. Raw beef over precooked items in freezer.
  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.
• 3-302.11A2 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination in the 2 door freezer.
  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.
• 3-302.11A4 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the 2 door freezer.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-302.12 - Repeat Unlabeled food containers in dry storage room.
  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.
• 3-501.16A - Corrected During Inspection Critical Potato halves holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
• 4-202.16 - Repeat Milk crate(s) found used for the following:elevation of shelf in the dry storage room
  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.
• 4-301.12A - One stopper missing at 3-vat sink.
  Obtain additional stopper for 3-vat sink.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 4-501.11B - The door gasket of the 2 door refrigerator is damaged/loose.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-501.12 - The cutting board(s) observed in the food prep area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-502.11B - Corrected During Inspection The food temperature measuring device was found out of calibration in the range of use.
  Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use.
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:shelving under countertop equipmentInside of 1 door reachin freezer
  Maintain nonfood-contact surfaces of equipment clean.
• 4-602.12B - Corrected During Inspection Repeat The cavity of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
• 4-904.11B - Corrected During Inspection Unwrapped knives, forks, or spoons were not stored on the counter behind the front swing door 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.
• 6-201.16B - Absorbent ceiling tiles are observed in the employee's rest-room.
  Replace ceiling tiles with ones that are smooth, nonabsorbent and easily cleanable.
• 6-301.11 - Soap was not provided at the hand washing lavatory in the ladies rest-room.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 6-301.12A - Corrected During Inspection Repeat Observed that no paper towels were available for handsink at for any of the rest-rooms.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 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. (missing in the front rest-rooms)
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-303.11C - Several ceiling lights observed in kitchen.
  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 - Repeat The following areas are not maintained in good repair:1. Electrical loose from wall behind the bread warmer.2. One around pipe from the grease trap into the wall.3. Hole in wall behind covebase next to the dry storage room.4. Ceiling tiles observed with water damage through out the facility.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.114A - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment. (broken floor mixer, 2 door refrigerator, display refrigerator, etc)
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 6-501.12A - Repeat The following areas are noted in need of cleaning:1. Floor under shelving in dry storage room.
  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.
• 6-501.18 - Corrected During Inspection Handwashing facilities behind the front counter was observed with hot water turned off.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 7-201.11A - Corrected During Inspection Containers of window cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaners must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.

December 22, 2004 (Routine)

• 6-501.11 - Floor tiles observed missing in kitchen by ice maker and in back storage area.Small holes observed in wall in Ladies rest-room.Ceiling tile observed damaged over men's rest-room.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-303.11B - Ceiling lights observed out over dishwash area and in dry storage room.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.
• 6-301.12A - Observed that no paper towels were available for handsink in the men's rest-room.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 3-302.12 - Unlabeled food containers in dry storage room.
  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.
• 3-501.16B - Corrected During Inspection Critical Raw shell eggs observed sitting out at room temp (62F).
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 4-202.16 - Repeat Milk crate(s) found used for the following:shelving support in dry storage room
  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.
• 4-202.16 - Repeat The nonfood contact surface of the prep table next to walk in observed being lined with paper towel and aluminum foil.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 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.
• 4-502-11A - Wine glass observed chipped and food storage containers damaged in dry storage room
  Discard and replace the equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code.
• 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered food in the walk in refrigerator and 2-dr reach in freezer.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 6-301.11 - Soap was not provided at the hand washing lavatory behidn the bar.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 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. (missing behind bar and in rest-rooms)
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 4-602.11E - Corrected During Inspection Surfaces of the floor mixer was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Clean the surface of floor mixer at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 6-501.14A - Grease build up observed under hood.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.
• 6-501.16 - Corrected During Inspection Mops are not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside bottom of prep table next to walk in refrig.
  Maintain nonfood-contact surfaces of equipment clean.

June 15, 2004 (Routine)

• 6-501.11 - Found:1. extension cord and electrical cord hanging over front doorway, connecting air conditioning unit over front door to extension cord;2. plastic drain line hanging at front door from window unit air conditioner over front door, to ground.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-202.14 - Found men'stoilet room door is not provided with a self-closing door.
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 7-102.11 - Critical Working containers of spices are not properly labeled.
  CORRECTED--Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
• 4-101.16 - Found sponge in front bar handsink.
  Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
• 3-304.14B2 - Found wiping cloths improperly stored between use on countertops and prep tables.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-304.12 - Found ice scoop buried in ice in ice machine.
  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.
• 4-602.12B - The inside of the microwave oven was observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours.
• 3-302.11A1 - Critical Found raw shell eggs stored over corn-on-the-cob in the walkin refrigerator; therefore, raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  CORRECTED DURING INSPECTION--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.
• 2-401.11A - Critical Found open drinking dups on prep tables and countertops.
  CORRECTED DURING INSPECTION--A food handler may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands, the container, and exposed food or food contact equipment, utensils, linens, and unwrapped single-service and single-use articles. Provide a lid and straw for the beverage container.
• 6-501.12A - Found physical structure in need of cleaning to include all floor areas, and countertops, and inside of refrigerators.
  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.
• 6-301.12A - Observed that no paper towels were available for handsink at bar, or in employees' rest room.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 4-501.11A - Found Vulcan RI at 46F ambient air temperature, and walkin at 45F; and found ice machine with crusted-over ice.
  Repair, adjust the refrigerators to maintain ambient air temperature of 41F, or below, and 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.
• 4-903.11A - Found single-service cups on bar countertop at service area just inside kitchen.
  Store cups on tray that is washed ferquently. Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 7-202.11A - Critical The following poisonous or toxic material, can of Raid, was found stored under 3-compartment sink.
  CORRECTED DURING INSPECTION by discarding. Only those poisonous or toxic materials that are required for the operation and maintenance of a food establishment, such as cleaning and sanitizing of equipment and utensils and the control of insects and rodents, shall be allowed in a food establishment.
• 4-204.112B - Found no temperature measuring devices in the refrigeration 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.
• 4-202.16 - Found tin foil covering lower shelf under prep table as enter kitchen; and tin foil covering tray used on countertop.
  Remove tin foil, and clean often. Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.