July 07, 2009 (Routine)

• 11-2-24(a) - Critical There is no Certified Food Manager (CFM) present in the establishment with photo I.D.
  It is unlawful to operate a food establishment unless it is under the immediate control of a CFM. It is highly suggested that you have more than one employee with the food manager's certification. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in enforcement action.
• 4-903.11(B) - Clean bowls in customer service area were observed stored with the food-contact surface facing upward.
  Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
• 6-501.11 - Ice machine leaking and is not maintained in good repair.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.115(A) - Critical Observed live animals on the premises of the establishment. 2 birds flying in hotel and dining areas.
  Remove live animals from the premises. Live animals carry disease-causing organisms and can transmit pathogens to people through direct or indirect contamination of food and food-contact surfaces.

March 12, 2009 (Routine)

October 30, 2008 (Routine)

• 4-601.11A - Critical Observed pink mildew inside the ice machine.
  Clean and sanitize these surfaces for food contact.
• 5-205.15B1 - Observedspray hose leaking (next to the dishwasher).
  Plumbing systems and components shall be maintained in good repair.
• 6-202.11A - Observed light bulb unshielded in True freezer.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
• 6-501.11 - Repeat Observed coving tiles & wall tiles damaged near the handsink. Observed ceiling panel missing above the dry storage area.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12A - Repeat Observed dust buildup in the ventilation cover above fruit 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.

April 08, 2008 (Routine)

• 3-302.11A1 - Corrected During Inspection Repeat Raw animal food stored over ready-to-eat (RTE) food in the 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.
• 3-501.17A - Critical Repeat The prepared, refrigerated RTE held more than 24 hours is not properly date marked.(walk-in).
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1.
• 4-904.11B - Corrected During Inspection Unwrapped knives, forks, or spoons 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.
• 5-205.15B1 - Plumbing connections of the faucets are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 6-501.11 - Repeat Physical structure are not maintained in good repair :1. breakfast grill area ceramic base coving is loose2. Mop sink dividing wall damaged3. Wall behind the dishmachine is damaged
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12A - Repeat Physical structure in the dry storage was noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food.

October 12, 2007 (Routine)

• 3-302.11A1 - Corrected During Inspection Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.(eggs over cheese)
  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.
• 3-501.17A - Critical The prepared, refrigerated RTE inside the walk-in held more than 24 hours is not properly date marked.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1.
• 4-501.11B - The walk-in /seal/gaske is damaged.
  Repair or replace the gaskets in accordance with the manufacturer's specifications.
• 6-501.11 - Missing ceiling tiles in the dry storage area
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12A - The light shield in the dry storage is soiled
  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.

March 19, 2007 (Routine)

• 11-2-24A - Critical Repeat There is no certified food manager on duty.
  It is unlawful to operate a food service establishment unless it is under the immediate control of a valid Northern Virginia Certified Food Manager.
• 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: dishmachine without hot water on wash and rinse cycle.
  After cleaning and rinsing food-contact surfaces and utensils, they shall be effectively sanitized before coming in contact with food and before use.
• 4-903.12A8 - 2 toaster ovens are out where they are exposed to customers. Safety hazard.
  Discontinue storage of clean equipment and utensils under sources of possible contamination or in other areas subject to contamination.
• 5-205.11A - The handwashing facility located at the line 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.
• 6-501.110A - Employees are not using the dressing rooms or lockers provided.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
• 6-501.12A - Step stool was noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food.

October 20, 2006 (Routine)

• 11-2-24A - Critical Repeat There is no certified food manager on duty.
  It is unlawful to operate a food service establishment unless it is under the immediate control of a valid Northern Virginia Certified Food Manager.
• 3-302.11A4 - Critical Repeat Unwrapped or uncovered food on the buffet line. Existing sneeze shield is insufficient in protecting the foods.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.14A - Repeat Wiping cloths improperly used. Towels are being used to cover/line food products.
  Ensure cloths used for wiping food spills are not used for any other purpose.
• 3-501.16A2 - Critical Ham @ 53F on the buffet due to melted ice below the product.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 4-502.11A1 - Shelf in the walk-in was observed in a state of repair and condition preventing the equipment to be used as designed.
  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.
• 4-502.13B1 - The bulk milk container tube was observed extending more than 1 inch from the chilled dispensing head.
  The bulk milk container tube shall be cut on the diagonal to extend no more than 1 inch from the dispensing head to prevent contamination and to allow drainage of the tube.
• 4-903.11A2 - Plates were found where they were exposed to splash, dust, or other contamination on the buffet line.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 6-301.12 - No disposable towels were provided at the hand washing facility at the omlet station.
  Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.
• 7-101.11 - Critical Workingl container of sanitizer does not have a legible label.
  Provide a label on container of sanitizer that is legible. The accidental contamination of food or food-contact surfaces can cause serious illness.
• 7-202.11 - Critical Toxic items were found in the establishment and are not required for the maintenance and operation of the food establishment.
  Only those poisonous or toxic materials that are required for the operation and maintenance of the establishment shall be allowed in the food establishment.

April 11, 2006 (Routine)

• 11-2-24A - Critical
  
• 3-302.11A4 - Critical Unwrapped or uncovered food in the breakfast bar.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.14A - Repeat Wiping cloths improperly used. Towel covering cooked pancakes.
  Ensure cloths used for wiping food spills are not used for any other purpose.
• 3-501.16A1 - Corrected During Inspection Critical Repeat Meat @ 113 in food warmer. Using food warmer for defrosting and cooking foods. Product discarded.
  Hot hold potentially hazardous food at 140°F or above to inhibit the growth of harmful bacteria. Change procedure and use food warmer only for holding cooked foods hot at 140F or above.
• 4-903.11B2 - Clean plates and bowls were observed stored uncovered or with the food contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 4-904.11B - Unwrapped knives, forks, or spoons were not stored with the handles up at the breakfast bar.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.

April 11, 2006 (Routine)

• 11-2-24A - Critical There is no certified food manager on duty.
  It is unlawful to operate a food service establishment unless it is under the immediate control of a valid Northern Virginia Certified Food Manager.
• 3-304.14A - Corrected During Inspection Repeat Wiping cloths improperly used. Towel was used to cover a food product. (pancakes)
  Ensure cloths used for wiping food spills are not used for any other purpose.
• 4-903.11B2 - Clean plates and bowls were observed stored uncovered or with the food contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.

October 07, 2005 (Routine)

• 3-501.16A1 - Critical Eggs @ 118F in hot holding box..
  Hot hold potentially hazardous food at 140°F or above to inhibit the growth of harmful bacteria.
• 4-501.11A - Hot holding box was observed in a state of disrepair and damaged.
  Repair the unit 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.
• 4-703.11B - Critical Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112)
  Repair the unit so that achieving a utensil surface temperature of 160F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing

April 25, 2005 (Routine)

• 3-304.14A - Wiping cloths improperly used. Food wrapped in towels.
  Ensure cloths used for wiping food spills are not used for any other purpose.
• 6-501.11 - Floor by the dishmachine is not graded to drain and holding water.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

November 02, 2004 (Routine)

• 6-501.11 - Repeat Physical structure is not maintained in good repair:Ceiling panels is cracked above the single service items storage area. Walls have holes and wall tile grouts are cracked near the warewashing area.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 7-201.11A - Critical Container of "Roach and Ant Killer" are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. The bottle was stored next to Sprite box.
  Containers of toxic chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
• 6-501.111B - Observed fruit flies at the bar.
  Inspect the premises on a routine basis for the evidence of pests. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 4-501.11A - Observed rusted shelving units inside the Walkin cooler. Can opener blade is rusted.
  Repair or replace the rusted unit and blade 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.
• 5-205.15B1 - Observed faucet leaking at the handsink.Observed leak at the pipeline at the dishwasher machien.
  Plumbing systems and components shall be maintained in good repair.
• 6-501.16 - Repeat Mops and brooms 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.
• 4-202.11A1 - Critical Observed cracked bread containers (lids) stored on a shelving unit.
  Replace the lids to provide a food contact surface that is smooth; free of breaks, open seams, crack, and chips, free of sharp internal angles, corners, and crevices, finished to have sooth welds and joints, and is accessible for cleaning and inspection.
• 4-602.13 - Observed the exterior of the dishwasher machine soiled with residue and dust.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

April 27, 2004 (Routine)

• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: 1. the can opener blade.2. interior panel of the ice machine.
  Clean and sanitize these surfaces for food contact.
• 4-202.16 - The nonfood contact surface of the milkcrates is not designed or constructed to be easily cleanable: milkcrates are used as shelving.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 5-203.14A - Critical Repeat Observed a hose attached to a mopsink faucet fixture. The hose extended below the flood rim level of the sink basin.
  Alter the length of the hose 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 may not be less than 1 inch. Otherwise, install a backflow prevention device at the faucet.
• 6-501.11 - Repeat Physical structure is not maintained in good repair: observed walls with holes in the warewashing area.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

January 23, 2004 (Routine)

• 4-204.112B - There was no temperature measuring device located in the McCall freezer.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-901.11A - Juice glass cups were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 4-601.11A - Critical Observed can opener blade rusted.
  Clean and sanitize these surfaces for food contact.
• 4-903.11B2 - Repeat Clean dishware were observed stored uncovered in rolling carts.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 6-501.16 - Repeat Mops and brooms 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.

October 14, 2003 (Routine)

• 6-501.111B - The premises are not being routinely inspected for evidence of pests. Observed fruit flies in the bar area.
  Inspect the premises on a routine basis for the evidence of pests. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. I recommend the elimination of all cardboard boxes for storage of products. Wash all produce upon arrival.
• 4-501.11B - Repeat The door gasket on the walk-in refrigerator is torn.
  Repair or replace the gasket in accordance with the manufacturer's specifications.
• 5-203.14A - Critical Observed a hose with spray gun attached to the mop sink faucet fixture. The hose is under constant pressure.
  Recommend turning off the water to the mop sink faucet when not in use and removing the spray gun attachment from the garden hose to prevent unnecessary and constant pressure on the vacuum breaker of the mop sink faucet fixture.
• 4-903.11B2 - Repeat Clean dish ware on open shelves and in rolling carts were observed stored uncovered or with the food contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 6-301.14 - Repeat No sign or poster is provided at the omelette station hand sink and bar hand sink.
  Post a sign or poster reminding employees to wash their hands often.
• 4-101.111 - Repeat The nonfood contact surface of the small table next to the grill at the omelette station and "floor" inside the True 3-door freezer are being lined with aluminum foil and styrofoam are not corrosion resistant, 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. Remove all aluminum foil, styrofoam pads, cardboard, etc. from surfaces where necessary.
• 3-302.11A1 - Repeat Raw animal food such as shelled eggs stored over ready-to-eat (RTE) food in the McCall 2-door refrigeration unit at the omelette station.
  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.
• 4-204.112A1 - The temperature measuring device in the McCall 2-door refrigerator at the omelette station was not properly located in the warmest part of the unit.
  Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature. CORRECTED.
• 3-303.12A - Packaged food stored in direct contact with ice.
  Store packaged food in ice in a manner or position that would prevent the entry of water or in drained ice.
• 4-904.11C - Repeat Unwrapped single service items such as coffee cups and lids were provided at the consumer self-service counter.
  Provide wrapped or use an approved dispenser for single service items at the consumer self-service counter to prevent consumer contamination.
• 6-501.11 - Repeat Ceiling panel(s) in the dry storage closet are not intact. Some kitchen floor tiles require regrouting. Wall damage in one mop sink closet.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

July 10, 2003 (Routine)

• 11-2-24A - Critical There is no certified food manager on duty.
  It is unlawful to operate a food service establishment unless it is under the immediate control of a valid Northern Virginia Certified Food Manager.
• 4-402.11A - Repeat The kitchen hand sink is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning.
  Reseal the hand sink to the wall using caulking.
• 6-501.11 - Kitchen floor tiles are missing grouting in some areas. Dry storage closet has missing ceiling panels and some that aren't constructed of a smooth, easily cleanable, non-absorbant surface.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3-305.11A3 - Boxes of bacon stored on the floor and/or food stored less than 6" above the floor inside the walk-in refrigerator.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-101.111 - Styrofoam liner found inside the True 3-door freezer (on the floor). Aluminum foil lining shelving/storage units at the omellette station. These materials are not corrosion resistant, 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. Remove the liner inside the freezer and remove the foil.
• 4-501.11B - Torn/damaged door gasket on the walk-in refrigerator.
  Measure and replace the torn gasket to maintain good repair to all components of equipment.
• 6-301.12 - Repeat No paper towels are provided at both the bar hand sink and omellette station hand sink.
  Provide disposable towels so employee's may dry their hands properly after washing.
• 4-502.11C1 - The ambient air temperature gauge on the Metro hot holding cabinet 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.
• 6-501.16 - Repeat Mops and brooms 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.
• 6-303.11C - Inadequate light was noted in the kitchen (burnt out light bulbs in one ceiling fixture).
  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.
• 4-903.11B2 - Clean dish ware on open shelves, in rolling carts, and at the breakfast stations were observed stored uncovered or with the food contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 6-501.114A - The facility is storing unnecessary and/or unused items to the operation or maintenance of the establishment. Observed an unused hot holding cabinet in the rear kitchen hallway.
  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.
• 3-302.11A1 - Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw shelled eggs stored on the top shelf inside the McCall 2-door reach-in refrigerator.
  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. I would suggest storing the raw shelled eggs on one side of the refrigerator while the pasteurized eggs and other condiments are stored on the other side of the unit.
• 2-401.11A - Critical An employee at the omellette station is drinking from an uncovered container in the food preparation area.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service items.
• 4-904.11C - Unwrapped single service items were provided at the consumer self-service counter. Observed coffee cups and lids not kept inside their original plastic sleeve while on display.
  Provide wrapped or use an approved dispenser for single service items at the consumer self-service counter to prevent consumer contamination.

April 09, 2003 (Routine)

• 7-102.11 - Critical Working containers of chemicals in spray bottles are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
• 6-301.12 - No disposable towels were provided at the hand washing facility at the bar hand sink.
  Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at the bar handwashing lavatory 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.
• 3-304.12A - In-use utensils improperly stored between use.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food storage container.
• 6-501.16 - Mops and brooms 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.
• 5-205.15B1 - Plumbing connections at the 3-vat sink and kitchen hand sink are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 4-402.11A - The kitchen hand sink is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning.
  Space the unit so that it is not more than 1/32" away from adjoining equipment, walls, and ceilings to minimize the need for cleaning. Recaulk the sink to the wall.

January 03, 2003 (Routine)

• 4-501.114A - Critical Toxic item used above required level-chlorine 200ppm container with wipping cloths. The chlorine sanitizing solution used was at @CONC@ ppm.
  Chlorine sanitizing solutions shall be 25ppm at 120 F, 50 ppm at 100 F, 50 ppm at 75 F, or 100 ppm at 55 F.
• 6-301.12 - No disposable towels were provided at the hand washing facility in the @Location@.
  Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.
• 6-501.111A - Incoming shipments are not being inspected routinely.
  Routinely inspect incoming shipments. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-303.11A - Inadequate light was noted in the @Location@.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.