Fuddruckers Store #F083, 4300 Backlick Rd, Annandale, VA - Restaurant inspection findings and violations

August 10, 2009 (Routine)

Violations:

• 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: sliced tomato at 47F, diced tomato and onion at 49F, at the condiment self service bar. Sliced tomato (two stainless steel pans) at 46F and 50F in the walk-in refrigerator..
  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.The products were disposed of .
• 3-603.11(A) - Critical A review of the To Go 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: Steak, hamburger, buffalo burger (ostritch burger - if offered in future)
  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 by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. Please provide updated To Go Menus with the required consumer advisory within 30 days
• 4-501.11(A) - Observed condensation buildup/ water drop accumulation from the ceiling surface in the walk-in freezer .
  Repair/adjust the walk-in freezer so as to eliminate condensation droplet accumulations. Freezers shall be capable of holding foods at a temperatures of 32F or below . Repair the unit(s) immediately.
• 4-501.11(A) - The followng mechanical refrigeration units are not currenlty operating as required to cold hold food at a temperature of 41F or less. The walk-in and the self service condiment bar refrigerators.
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators. Foods discarded.Repair the leaking condensate line draining into a pan beneath the fan unit of the walk-in refrigerator..
• 4-501.114(A) - Corrected During Inspection Critical The low temperature, chemical warewashing machine was observed with a sanitizing rinse of less than 50ppm. 0 ppm chlorine sanitizer observed,
  Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and sanitize food-contact surfaces The dishmachine was adjusted/repaired on the spot.
• 4-501.15(A) - Corrected During Inspection The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. 0 ppm chlorine sanitizer concentratrion observed and the dishmachines data plate is illegible or missing**.
  A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions. Repair/adjust the dishmachine and provide/install the data plate in a conspicuous location indicating the wash/rinse/dwell cycle times and temperatures**.
• 5-202.13 - Critical An air gap between the water supply outlet and the flood rim level at the ice cream dipper well was not observed.
  An air gap between the water supply inlet and the flood level rim of the equipment (dipper well) shall be at least twice the diameter of the water supply inlet and may not be less than one inch. Please correct within 10 days

Comments:
The purpose of today’s visit was to conduct a routine inspection
Other Observations:
The chemical sanitizing dish machine (Jackson ES- 4000) data: 144 gph water usage,rinse temperature 120F, cycle times in seconds : wash cycle (35), rinse (20), dwell (16)**(data plate required)
Hot Water heater: State, 100 gallon, SBD100199, 199,000 btu, 192.6gph recovery
Pest Control Service: monthly by Orkin Pest Control. Last service 7/31/09
Food Supplier: US Food
Hood System cleaned: Every 90 days.

March 25, 2009 (Critical Procedures)

Violation: 43.1-3-4(a)-(h) - Repeat The Person in Charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
Comments:
The purpose of today's visit was a critical procedures inspection in response to a complaint of foodborne illness. A critical procedures inspection focuses on risk factors and interventions that may contribute to foodborne illness.
Due to the nature of the complaint, the complaint cannot be confirmed based on today's inspection. During today's inspection, there were no risk factors identified that would contribute to foodborne illness.
The CFM present had a valid certificate, but did not have an ORS issued photo ID card. Please obtaine this card and fax it to the EHS's attention at 703-385-9568 by April 1, 2009.
This facility uses a HACCP log. The log was observed filled out appropriately.
**Sliced tomatoes in customer condiment area were observed at 48F. The refrigeration switch had accidentally been turned off during cleaning and was switched back on by CFM. In discussion with CFM, sliced tomatoes would be served or discarded within 2 hours and no public health threat was posed.
Notes:
Water Heater: State Sandblaster, 199,900 BTU, 219 GPH
Dish Machine: Jackson ES4000 50 ppm chlorine; quat in buckets @ 200 ppm
Grease Trap: cleaned weekly
Hood System: 4/yr; 1/27/09
Pest control: monthly; no activity noted during inspection

July 25, 2008 (Routine)

Violations:

• 2-401.11(A) - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate single use food contact surfaces
  Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
• 3-304.14(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.
• 3-304.14(E) - Wet wiping cloth buckets stored on floor.
  Wet wiping cloth buckets containing chemical sanitizing solutions shall not be stored on the floor.
• 3-304.15(A) - Corrected During Inspection Single-use gloves saved for reuse by food employees.
  If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation.
• 3-306.12(A) - The lemon wedges were observed in an uncovered container.
  Condiments shall be protected from contamination by being kept in dispensers that are designed to provide protection
• 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 - drawer stored burger at 45F
  Potentially hazardous foods shall be held cold at a temperature of 41F or below to prevent potential bacterial growth
• 4-204.113(A)-(C) - There is no legible data plate on the warewashing machine.
  A warewashing machine shall have an easily readable data plate that indicates the machine's design and operation specifications
• 4-301.11 - The drawer units were found cold holding PHFs such as burgers above 41F.
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. Adjust or repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in other working refrigerators.
• 4-501.11(B) - The warewashing machine door is duct taped together
  Equipment components such as doors, seals and shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
• 4-501.16(B) - Corrected During Inspection The warewashing sink was not sanitized with approved sanitizer, based on discussion with staff
  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.
• 43.1-3-4(a)-(h) - Critical The Person in Charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
  Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, at 6316 Castle Place Falls Church, VA. 22038. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568.
• 5-501.113(B) - Outside refuse container side doors were left open.
  Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
• 6-501.11 - Observed that the dining area central storage room interior wall has perforations that require sealing
  Repair the physical facilities to restore the functionality of the physical facilities.
• 6-501.12(A) - Observed that the floor space in food preparation areas are in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 6-501.16 - Observed that mops are improperly stored between use.
  Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.

Comments:
The purpose of this visit was to conduct a routine inspection.
Review cooking, reheating, and holding temperatures with food service employees
COOKING: Poultry 165F; Ground Beef & Comminuted Meats 155F; Steaks, Seafood, Pork, and Raw Shell Eggs 145F
REHEATING: PHFs prepared on site 165F, Commercially Processed Foods 140F
HOLDING: Hot 140F+, Cold 41F-
DO NOT let food sit in the “DANGER ZONE” (41F-140F) for extended periods of time.
FOOD STORAGE:
Food shall be stored in the refrigeration and freezer units according to cook temperature to prevent contamination. Raw food products requiring higher cook temperatures shall be stored below raw food products requiring lower cook temperatures.
BOTTOM SHELF – 165F Raw Poultry
MIDDLE SHELF – 155F Raw Ground Beef, Sausage, & Other Comminuted Meats
TOP SHELF – 145F Whole Intact Steaks, Pork, Seafood, Raw Shell Eggs
It is recommended that raw animal products be stored completely separate from raw vegetables, cooked animal products and other non-animal products, such as noodles & rice. If these foods are not stored on a separate shelf from the above listed raw animal products they must be stored above all raw animal products.

DATEMARKING:
Mark the name and "consume by" date on the container of ready-to-eat (RTE), potentially hazardous food (PHF) at the time of preparation if the food is to be held for more than 24 hours. Similarly, mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar, including the prep/open date.
Hot Water Heater: 199 000 BTU commercial unit
Dishwasher: Cl2 santizing warewasher, in compliance, 50 ppm Cl2 detected
Hood System: contractor serviced
Grease Trap:
Consumer Advisory - in compliance
Pest Control: contractor serviced regularly

March 10, 2008 (Critical Procedures)

Violations:

• 3-501.16(A)(2)(a) - Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device - steak in drawer @45F.
  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 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 - taco meat.
  ALL 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. If the food is held for only 24 hours, no date marking is required.
• 3-603.11(B) - Critical The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: pan seared salmon burger.
  The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
• 4-601.11(A) - Corrected During Inspection Critical The following equipment/utensils were observed soiled to sight and touch - cutting blade of can opener.
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 4-903.11(A) - Boxed cup holder observed on floor in storage room.
  Single-service items shall be stored in a clean, dry location at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
• 6-404.11 - Two dented cans were comingled with various canned goods.
  Store damaged and/or spoiled products in a separate and segregated area to preclude the mistaken use of these products.
• 7-201.11(A) - Corrected During Inspection Critical Observed herbicide container stored on floor adjacent to boxed cup holders and packaged oven mits.
  All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.

Comments:
During the critical procedures inspection of this establishment it was noted that management is aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Person in charge was able to name the Big Five Foodborne illness which are required to be reported to the Health Department.
Hot Water Heater: 199000 BTUs, identical
Dishwasher: ES4000 Ecolab, Cl2 at 50 ppm
Hood System: regular contractor service
Grease Trap:
Consumer Advisory: in compliance for most items.
Pest Control: Serviced regularly, record copy retained
1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Continue to inspect canned food deliveries and segregate any dented cans from general storage. 5. Maintain pest control services as needed. Keep records of all services provided. 6. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 7. Discuss with your employees illnesses, diseases, and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, E.Coli, Salmonella, etc.).

September 27, 2007 (Routine)

Violations:

• 3-304.14(E) - Corrected During Inspection Repeat Wet wiping cloth buckets improperly stored on the floor.
  Wet wiping cloth buckets containing chemical sanitizing solutions shall not be stored on the floor. The wet towel buckets shall also be used in a manner that prevents contamination of food, equipment, utensils, linens, and single service items.
• 3-307.11 - The following food item(s) were found subject to contamination after receipt and during storage due to the condition as described: found that a grill line staffmember was handling yesterday's burger bun "tags" possibly to reuse them. Some of the tags appeared soiled.
  Food and food contact surfaces such as single use gloves shall be protected from all sources of contamination.
• 3-603.11(A) - Critical A review of the take out 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 - various burgers.
  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 by way of a disclosure and reminder. Consumer advisory text is already available in the form of a wall placard and needs to be added to the take out menu. An asterisk needs to be placed next to each menu burger corresponding to the advisory text at bottom of menu
• 3-701.11(A) - Corrected During Inspection Critical The following food item(s) is not suitable for consumption and possibly unsafe and shall be discarded or reconditioned: buttermilk expired on 9-26.
  A food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure.
• 4-202.16 - The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable: synthetic rectangular carpet-like lining the brownie display case.
  Non-food contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance.
• 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 - interior compartment of burger topping self-serve chill station.
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 4-903.11(C) - Several stacks of take out containers of various sizes were stored out of original packaging.
  Single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
• 4-904.11(A) - Soup and chili bowls were found handled, displayed or dispensed with the food contact surface facing upward.
  Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food contact surfaces are prevented.
• 5-203.14(A) - Corrected During Inspection Critical Observed the water supply line for the dipper well extending below the flood rim level of the dipper well.
  The water supply line shall be altered so that it doesn't hang below the flood level rim of the dipper well.
• 6-301.14 - Repeat Observed that the sign that notifies food employees to wash their hands is not placed in men's restroom.
  Replace the signs reminding food employees to wash their hands with signs that are clearly visible.
• 6-501.11 - Repeat Observed that following repairs are needed - rear door corner is peeling off door frame- light switch is not fixed in place- wall section around mop sink faucet is missing; water may be saturating interior of wall structure.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.

Comments:
The purpose of the visit was to conduct a routine visit. All critical violations were corrected or are in the process of being corrected.
Menu has been redesigned; consumer advisory placard will remain on wall at register. take out menu lacks consumer advisory at this time and requires revision for this purpose. Changes to food service have taken place since last visit as burgers are no longer ground at this facility, according to staff.
Management of Ill Employees - CFM is aware that employees may not work while experiencing symptoms of foodborne illness.
Staff are to check delivery temperatures and verify sources. Did not observe presence of cross-contamination potential of RTEs by raw animal foods and corrected this violation. During today's inspection, we observed reheating of commercially made product and cooking of chicken soup to required temperatures of 145F and 165F.
Hot and cold holding capability was evaluated and found to be sound. Cold hold temperatures were found at 40-43F.
Ambient refrigeration temperatures of coolers observed at approximately 41F.
CFM knowledge of cooking temperatures, sanitizing and other topics was found to be sound. Date marking is only required for RTE, PHF foods stored over one day.
Verified presence of food temperature measuring device, both manual and digital.
Inspected dry food storage areas/rooms for sources of contamination. Monitored hygienic practices. Monitored handling of RTE foods. Single use gloves were utilized during food service.
Inquired about cleaning of food contact surfaces. Sanitizing level at warewashing unit was greater than 50ppm. Observed waste receptacles with lids. Pest control service is contracted. No pest activity was noted.
State sandblaster heater 199 000 BTUs

May 22, 2007 (Critical Procedures)

Violations:

• 3-304.12(A)-(F) - Repeat Ice cream scoops were left in standing water. Dipper well water supply was turned off.
  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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently.
• 3-304.14(E) - Repeat Wet wiping cloth buckets were stored on the floor.
  Wet wiping cloth buckets containing chemical sanitizing solutions shall not be stored on the floor. The wet towel buckets shall also be used in a manner that prevents contamination of food, equipment, utensils, linens, and single service items.
• 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: burgers in drawers observed at 49-50F.
  Potentially hazardous foods shall be held cold at a temperature of 41F or below.
• 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: fryer panels and rims around self-serve salad buffet.
  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:- food processor.
  Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 5-205.15(B) - Repeat Plumbing connections under the dipper well and the rinse station at right of dish machine are leaking.
  A plumbing system shall be maintained in good repair to preserve full function of dipper well and rinse stations.
• 5-501.113(B) - Repeat Outside refuse container lid observed missing.
  Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
• 6-202.11(C) - Observed that a proper protective shield is not provided for the heat lamp at french fry station.
  Provide a shield to surround and extend beyond the bulb so that only the face of the bulb is exposed.
• 6-501.11 - Repeat Observed square wall section around mop sink faucet missing; water may occasionally be soaking interior of wall.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.

Comments:
During the critical procedures inspection of this establishment it was noted that management was fully aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge(PIC). Also, the PIC/CFM could convey all the knowledge of an employee health policy indicating what symptoms are to be reported and when to exclude/restrict an employee from their duties OR did have access to a written policy stating what actions are necessary following a report that an employee has certain symptoms or diagnosed illnesses.
As discussed with the CFM, employees shall be RESTRICTED from working in a food service establishment when they are experiencing symptoms of sore throat, fever, nausea, vomiting, diarrhea, jaundice, and open wounds/cuts on the hands and arms, Until the employee obtains documentation from a medical professional that he/she is no longer experiencing those symptoms may they return to work. If an employee has been diagnosed with and/or been in contact with someone who has been diagnosed with Salmonella, Shigella, E.Coli, Hepatitis A, and Norovirus they must be EXCLUDED from working in the food service establishment until laboratory tests have confirmed they are no longer carriers of the disease.
Hot Water Heater: identical
Dishwasher: Cl2 sanitizing
Hood System: cleaned every ___ months
Grease Trap: N/A
Consumer Advisory: included on menu board.
Pest Control: Serviced as needed.
HANDWASHING REMINDER:
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks. Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.

February 28, 2007 (Routine)

Violations:

• 2-103.11(E) - Based on a discussion with the PIC/CFM, food employees are not inspecting the food upon receipt to verify proper temperature and intact packaging.
  The Person in Charge or certified food manager shall designate employees to inspect the food upon receipt from the licensed vendors. The employees shall visibly observe the foods as they are received to determine that they are from approved sources, delivered at the required temperatures of 41F or less for raw meats and 45F or less for egg and milk products.
• 2-103.11(I) - Employees were wiping down deep fryer bins with a towel.
  The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria.
• 3-304.12(A)-(F) - Dispensing and/or in-use utensils improperly stored between use as follows: scoops at ice cream dipper well.
  During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food).
• 3-304.14(B)(1) - Improper storage of wet wiping cloth observed at bakery.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-304.14(E) - Wet wiping cloth buckets improperly stored.
  Wet wiping cloth buckets containing chemical sanitizing solutions shall not be stored on the floor. The wet towel buckets shall also be used in a manner that prevents contamination of food, equipment, utensils, linens, and single service items.
• 3-306.12(A) - Repeat The lemon wedges were observed uncovered at self serve station.
  Condiments shall be protected from contamination by being kept in dispensers that are designed to provide protection
• 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: burgers in one refrigerated drawer [47F].
  Potentially hazardous foods shall be held cold at a temperature of 41F.
• 4-204.113(A)-(C) - There is no data plate on the warewashing machine.
  A warewashing machine shall be provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operation specifications including the: 1) temperatures required for washing, rinsing, and sanitizing, 2) pressure required for the fresh water sanitizing rinse, and 3) conveyor speed for conveyor machines or cycle time for stationary rack machines.
• 4-301.11 - Repeat A refrigeration drawer was not currently operating as required to cold hold food at a temperature of 41F or less.
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. If the unit(s) are not capable of holding foods at a temperature of 41F or below by January 1, 2008 the unit(s) shall be replaced.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  A BLEACH test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
• 4-601.11(B) - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: deep fryer bins.
  The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. A surface that is soiled cannot be effectively sanitized.
• 4-703.11(C) - Corrected During Inspection Critical Chemical sanitizer immersion temperature was not adequate for sanitizing solution.
  Chemical sanitization requires a pH of 8 or less and a water temperature of 75F.
• 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: food mixer.
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 5-205.15(B) - The mop sink backflow device is leaking.
  A plumbing system shall be maintained in good repair.
• 5-501.113(B) - Outside refuse container side door was left open.
  Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
• 5-501.115 - Repeat Excessive amounts of trash were observed adjacent to the refuse container outside the facility.
  A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.
• 5-501.16(C) - There is no refuse container at the area immediately adjacent to various handsinks.
  If disposable paper towels are used at handwashing sinks, a trash can shall be located at each sink or group of adjacent sinks.
• 6-301.14 - Repeat Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks in restrooms.
  Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
• 6-501.11 - Repeat Observed that the back door square metal panel is warped, causing a possible injury hazard. Dining storage room has a perforated wall at south end.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.16 - Repeat Observed that mops are improperly stored between use.
  Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.

Comments:
The purpose of this visit was to conduct a routine inspection. Thank you for installing the bakery handsink.
review the Big 5 Food-borne Illnesses (Salmonella, E.Coli, Shigella, Hepatitis A, and Norovirus) and the symptoms associated with these illnesses (diarrhea, vomiting, severe stomach cramps and/or jaundice). Ensure that all employees, including management, understand reporting, restriction, and exclusion.
Review cooking, reheating, and holding temperatures with food service employees
COOKING: Poultry 165F; Ground Beef & Comminuted Meats 155F; Steaks, Seafood, Pork, and Raw Shell Eggs 145F
REHEATING: PHFs prepared on site 165F, Commercially Processed Foods 140F
HOLDING: Hot 140F+, Cold 41F-
DO NOT let food sit in the “DANGER ZONE” (41F-140F) for extended periods of time.
FOOD STORAGE:
Food shall be stored in the refrigeration and freezer units according to cook temperature to prevent contamination. Raw food products requiring higher cook temperatures shall be stored below raw food products requiring lower cook temperatures.
BOTTOM SHELF – 165F Raw Poultry
MIDDLE SHELF – 155F Raw Ground Beef, Sausage, & Other Comminuted Meats
TOP SHELF – 145F Whole Intact Steaks, Pork, Seafood, Raw Shell Eggs
It is recommended that raw animal products be stored completely separate from raw vegetables, cooked animal products and other non-animal products, such as noodles & rice. If these foods are not stored on a separate shelf from the above listed raw animal products they must be stored above all raw animal products.

DATEMARKING:
Mark the name and "consume by" date on the container of ready-to-eat (RTE), potentially hazardous food (PHF) at the time of preparation if the food is to be held for more than 24 hours. Similarly, mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar, including the prep/open date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
HANDWASHING REMINDER:
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.

October 31, 2006 (Routine)

Violations:

• 2-103.11(L) - Staff were washing a food grade utensil with handsoap and warm water. Sanitizing step was not included.
  please ensure that food contact equipment is sanitized after use and that compartment sink is properly utilized according to procedure outlined by management.
• 3-304.14(B)(2) - Wiping cloths improperly stored between use.
  Store all cloths in sanitizing solution when not in use to prevent bacterial growth on fabric.
• 3-306.12(A) - The lemon wedges at soda station were not covered.
  Cover all lemon wedges and ensure an appropriate utensil is provided for clients to dispense wedges.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical The whole boiled eggs were observed at 47F and higher.
  Do not overfill the container with product; recommend leaving a minimum 1" space between food and rim of container.
• 4-301.11 - Repeat The True display unit was observed with ambient temperature of 50F.
  Please have unit's temperature lowered to 41F.
• 4-501.11(A) - Ice cream case plexiglass lid hinge is broken. Dipper well needs to be fixed in place.
  Please ensure that equipment components are kept in working order
• 4-502.11(B) - A food temperature measuring device located in the office was found out of calibration in the range of use.
  Please regularly calibrate the temperature probes to ensure accuracy during use.
• 4-603.14(A)-(B) - Wash method for a food grade brush being washed at the bakery was inadequate.
  Ensure that brushes are wash, rinsed and sanitized appropriately.
• 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: brush washed with handsoap at bakery.
  Please ensure all food contact utensils are properly sanitized after appropriately being washed.
• 5-203.14(A) - Critical Observed the water supply line for the dipper well extending below the flood rim level of the dipper well. Also observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
  Maintain a separation distance from water source to rims of receptacles such as dipper well and sink basin.
• 5-204.11(A) - Critical Sink is absent from bakery for handwashing purposes.
  install a handsink at each work station so that staff have a sink in vecinity of where there work is performed.
• 5-501.113B - Outside refuse container was uncovered and one lid was missing.
  Please ensure that the missing lid is replaced and containers are covered to prevent pest access.
• 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility.
  Maintain area free of litter that may attract pests. Store all refuse in containers.
• 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.
  All restrooms are to be equiped with handwashing signs reminding staff to wash hands prior to returning to work.
• 6-501.11 - Repeat Wall section aroudn mop sink faucet fixture is missing.
  To ensure water does not enter area behind fixture please seal wall surface. Pests may also be attracted to this location proximity to water around drain.
• 6-501.12(A) - The area right of fry station needs cleaning especially wrapped hoses.
  All hard to reach areas need regular cleaning and are to be maintained free of residue and particles that might sustain pests.
• 6-501.16 - Repeat Mops and brooms not hung up to air dry.
  Elevate or invert mop to allow fabric to dry and prevent growth of bacteria on fabric.

Comments:
The purpose of this visit was to conduct a routine inspection.
Review cooking, reheating, and holding temperatures with food service employees
COOKING: Poultry 165F; Ground Beef & Comminuted Meats 155F; Steaks, Seafood, Pork, and Raw Shell Eggs 145F
REHEATING: PHFs prepared on site 165F, Commercially Processed Foods 140F
HOLDING: Hot 140F+, Cold 41F-
DO NOT let food sit in the “DANGER ZONE” (41F-140F) for extended periods of time.
FOOD STORAGE:
Food shall be stored in the refrigeration and freezer units according to cook temperature to prevent contamination. Raw food products requiring higher cook temperatures shall be stored below raw food products requiring lower cook temperatures.
BOTTOM SHELF – 165F Raw Poultry
MIDDLE SHELF – 155F Raw Ground Beef, Sausage, & Other Comminuted Meats
TOP SHELF – 145F Whole Intact Steaks, Pork, Seafood, Raw Shell Eggs
It is recommended that raw animal products be stored completely separate from raw vegetables, cooked animal products and other non-animal products, such as noodles & rice. If these foods are not stored on a separate shelf from the above listed raw animal products they must be stored above all raw animal products.

DATEMARKING:
Mark the name and "consume by" date on the container of ready-to-eat (RTE), potentially hazardous food (PHF) at the time of preparation if the food is to be held for more than 24 hours. Similarly, mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar, including the prep/open date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
HANDWASHING REMINDER:
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
Food temperatures observed -
Cold foods 41F and below
Hot foods 135F and above
Cooling - 70s F
Reheated - not observed
On broiler - 180s
Food covered - yes
Surfaces - cleaned/sanitzed for food contact
Reheating procedure - to 165 F for hot hold
Cooling - not observed
Documentation - analog thermometer
Foods are to be received and evaluated by Mgr
Consumer advisory - in place
Storage - Raw always stored below ready to eat;
Datemarking - required for ready to eat food stored over 24 hours.
Hot water Heater - same
Dish machine - chlorine sanitizer equipped
Hood system - cleaned regularly
Pest control - approximately monthly
Hair coverings/glove usage - in compliance
* Thank you.

June 27, 2006 (Routine)

Violations:

• 2-301.14A - Corrected During Inspection Critical Repeat Some food employees failed to wash his or her hands before putting on clean gloves and engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 2-303.11 - Employees observed wearing jewelry on their arms and hands while preparing food (i.e. bracelets, watches, excessive rings, long earrings, or long necklaces).
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 2-402.11A - Some employees were observed working in the food service area or bakery area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 3-301.11C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed plastic "kiddie" cups being used to dispense foods like sugar from a bulk container in the dry storage closet.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. ALL foods shall be dispensed using a food scoop or utensil that is designed with a handle.
• 3-302.11A1 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the following units: 1. walk-in freezer: Observed raw frozen seafood (cod) stored on a shelf above frozen bread dough.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-302.12 - Unlabeled squeeze bottles and "shakers" for storage of food items like oil, butter, seasonings, etc.
  Label ALL working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-304.12 - Corrected During Inspection Dispensing and/on in-use utensils improperly stored between use. Observed tongs for salad, chicken, and beef stored in separate containers containing ice. Observed utensils stored in the dipper well at the bakery and the water was not turned on.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) 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. 2) In running water at a velocity to flush food particles off the utensils.
• 3-501.16C - Critical Observed the following foods cold holding at improper temperatures while stored on ice: 1. guacamole@salad station: 46f, 2. cole slaw@salad station: 47f, 3. sliced cheese@grill: 48f, 4. salsa and diced tomatoes@condiment bar: 63f.
  Cold foods shall be held at temperatures of 41f or below. It is highly suggested that foods stored on ice be BURIED into the ice. The ice bath should contain crushed ice and cold water. Otherwise, foods shall remain under mechanical refrigeration and the refrigerators shall be capable of holding foods at 41f or below. If not capable of holding foods at 41f or below by January 1, 2008 the unit(s) shall be replaced.
• 3-501.17C - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed foods stored inside refrigeration units including but not limited to OPENED PACKAGES of sour cream, chili, garlic and herb spread, cole slaw, hot dogs, etc. are not properly dated for disposition after opening.
  Mark a "USE BY" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 TOTAL calendar days (this includes the day the packages of foods are opened). FOR EXAMPLE, if the packages of foods are opened on 6/22/2006 they shall be date marked with a "use by" date not exceeding 6/28/2006. BOTH DATES SHALL BE WRITTEN ON THE STICKERS PROVIDED.
• 4-204.112B - There was no temperature measuring device located in the following units: 1. True 2-door freezer@cook line, 2. McCall 2-drawer refrigerator@grill, 3. Delfield 4-drawer refrigerator@grill, 4. Ice cream freezer@bakery (corrected).
  Provide a working and visible 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.
• 4-204.113 - Observed missing data plates on the following equipment: 1. AO Smith water heater, 2. Chemical sanitizing dish machine.
  Provide the required data plate for the water heater so the make, model #, capacity, recovery rate and btu's are provided. Provide the required data plate for the chemical dish machine so the make, model #, wash temperature, wash cycle (in seconds), rinse temperature, and rinse cycle (in seconds) is provided.
• 4-301.11 - Observed the 2-door reach-in refrigerator@salad station currently registering an internal temperature of 47f.
  ALL refrigerators shall be capable of holding foods at temperatures of 41f or below. Check the unit after your lunch rush to ensure it is working properly until your new unit is installed. Once the new unit at the salad station is installed, the unit(s) shall be capable of holding foods at 41f or below at all times.
• 4-501.114C - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used in some wet towel buckets was not at an acceptable concentration. Observed the wet towel buckets at 0ppm of Quat sanitizer.
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
• 4-501.11B - The door gaskets on the following units are damaged and torn: 1. 2-door reach-in refrigerator@salad station, 2. Beverage Air 2-door reach-in refrigerator@grill, 3. True upright refrigerator@bakery.
  Repair or replace the door gaskets in accordance with the manufacturer's specifications.
• 4-601.11B - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: 1. sheet pans for baking.
  Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
• 4-602.11E - Surfaces of the following equipment in contact with NON-POTENTIALLY HAZARDOUS FOODS were observed soiled with accumulations of grime and debris: 1. can opener unit, blade, and housing, 2. lemon wedger, 3. inside the ice machine including ice chute and paneling.
  Clean the surface of ALL equipment at any time when contamination may have occurred, at least every 24 hours. (NOTE: Food contact surfaces shall be cleaned every 4 hours).
• 4-602.12B - The interior of the microwave oven at the customer pick up station is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the (floor, walls, ceiling, cavity, door seal) of the microwave oven at least every 24 hours.
• 4-901.11A - Observed clean equipment 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.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: 1. Regal La Machine I food processor (corrected), 2. Sterilite plastic bin for storage of baked potatoes in the dry storage closet.
  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.
• 43.1-3-4 - One Person in Charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc
  The PIC has thirty (30) business days to obtain the CFM card from ORS Interactive, Inc. if the original certificate was issued within one year. If the certificate is past one year from today, the PIC shall challenge the FULL food manager's exam at ORS Interactive and obtain the photo identification card. See handout provided on ORS.
• 5-203.14A - Critical Repeat Observed the water supply line for the dipper well extending below the flood rim level of the dipper well.
  Alter the water supply line for the dipper well to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
• 5-204.11A - Critical Repeat There is no handwash lavatory at the bakery preventing routine handwashing by food workers. (NOTE: Manager stated that the 3-vat sink at the bakery is going to be removed and a hand sink is to be installed tonight).
  Install an additional handwash lavatory to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
• 6-101.11A - The ceiling tiles located in parts of the kitchen, parts of the service area (where customers pick up their food), the bakery, and both restrooms do not meet the standard of: 1. smooth, durable, and easily cleanable and 2. non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms and areas subject to flushing or spray cleaning methods.
  Replace the ceiling panels with new panels that are constructed of a smooth, easily cleanable, non-absorbant, and washable material.
• 6-202.11A - Lights bulb(s) in the mop sink room are 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.
• 6-301.14 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at the following hand sinks: 1. men's restroom hand sink. See hand out provided.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-303.11C - Inadequate lighting was noted at the exhaust hood in the bakery. Observed a burnt out light bulb.
  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 physical structures are not maintained in good repair: 1. small holes in the FRP paneling inside the miscellaneous storage closet need to be sealed, 2. damaged FRP paneling in the miscellaneous storage closet, 3. damaged ceiling panels throughout the facility. The ceiling panels need to be replaced and properly sealed using fire retardent caulk to prevent insect entry. 4. floor tiles need to be regrouted in some areas of the kitchen (e.g. mop sink room).
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.114A - Facility is storing unused and/or unnecessary items to the operation or maintenance of the establishment inside the miscellaneous storage closet.
  Remove all unused and/or unnecessary items from the facility. The presence of unused and/or 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 physical structures are noted in need of cleaning: 1. kitchen walls, 2. storage room walls, 3. kitchen floors, 4. kitchen base boards.
  All floors, walls, base boards, 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.
• 6-501.16 - Repeat Mops and brooms not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 7-201.11B - Corrected During Inspection Critical Observed a spray bottle of glass cleaner stored on a shelf above single service items (take home containers) at the bakery.
  Containers of ALL and ANY sanitizers, detergents, toxic materials, and chemicals shall be located in an area that is not above food, equipment, utensils, linens or single service items.

Comments:
Today I conducted a ROUTINE inspection at the above named establishment. All critical and easily correctable non-critical violations shall be corrected immediately. If any questions arise, please contact me at (703)246-8425. Thank you.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. Calibrate all food thermometers at least once a week in ice water at 32f. 4. Continue to inspect canned food deliveries and segregate any dented cans from general storage. 5. Maintain pest control services as needed. Keep records of all services provided. 6. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 7. Discuss with your employees illnesses, diseases, and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, E.Coli, Salmonella, etc.). 8. Properly date mark food items with the “use by” date if held beyond 24 hours. 9. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment. 10. ALL inspections are available for public viewing on the State of Virginia’s website.
NOTES: Water heater: AO Smith; Model #: ???; Btu's: ??? **Provide data plate as discussed.
NOTES: Dish machine: Ecolab Jackson chemical sanitizing dish machine: Model #: ES-4000; Wash: ???; Rinse: ??? at 50-100ppm of bleach; wet towel buckets and 3-vat sink use Quat sanitizer at 200ppm.
NOTE TO THE OPERATOR: The Fairfax County Health Department is in the process of adopting amendments to the FDA Food Code. Changes to this code may affect your establishment. For more information on the 2005 FDA Food Code, go to http://www.cfsan.fda.gov/~dms/foodcode.html or contact the Health Department with any questions.

June 27, 2006 (Routine)

Violations:

• 2-301.14A - Corrected During Inspection Critical Repeat Some food employees failed to wash his or her hands before putting on clean gloves and engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 2-303.11 - Employees observed wearing jewelry on their arms and hands while preparing food (i.e. bracelets, watches, excessive rings, long earrings, or long necklaces).
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 2-402.11A - Some employees were observed working in the food service area or bakery area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 3-301.11C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed plastic "kiddie" cups being used to dispense foods like sugar from a bulk container in the dry storage closet.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. ALL foods shall be dispensed using a food scoop or utensil that is designed with a handle.
• 3-302.11A1 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the following units: 1. walk-in freezer: Observed raw frozen seafood (cod) stored on a shelf above frozen bread dough.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-302.12 - Unlabeled squeeze bottles and "shakers" for storage of food items like oil, butter, seasonings, etc.
  Label ALL working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-304.12 - Corrected During Inspection Dispensing and/on in-use utensils improperly stored between use. Observed tongs for salad, chicken, and beef stored in separate containers containing ice. Observed utensils stored in the dipper well at the bakery and the water was not turned on.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) 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. 2) In running water at a velocity to flush food particles off the utensils.
• 3-501.16C - Critical Observed the following foods cold holding at improper temperatures while stored on ice: 1. guacamole@salad station: 46f, 2. cole slaw@salad station: 47f, 3. sliced cheese@grill: 48f, 4. salsa and diced tomatoes@condiment bar: 63f.
  Cold foods shall be held at temperatures of 41f or below. It is highly suggested that foods stored on ice be BURIED into the ice. The ice bath should contain crushed ice and cold water. Otherwise, foods shall remain under mechanical refrigeration and the refrigerators shall be capable of holding foods at 41f or below. If not capable of holding foods at 41f or below by January 1, 2008 the unit(s) shall be replaced.
• 3-501.17C - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed foods stored inside refrigeration units including but not limited to OPENED PACKAGES of sour cream, chili, garlic and herb spread, cole slaw, hot dogs, etc. are not properly dated for disposition after opening.
  Mark a "USE BY" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 TOTAL calendar days (this includes the day the packages of foods are opened). FOR EXAMPLE, if the packages of foods are opened on 6/22/2006 they shall be date marked with a "use by" date not exceeding 6/28/2006. BOTH DATES SHALL BE WRITTEN ON THE STICKERS PROVIDED.
• 4-204.112B - There was no temperature measuring device located in the following units: 1. True 2-door freezer@cook line, 2. McCall 2-drawer refrigerator@grill, 3. Delfield 4-drawer refrigerator@grill, 4. Ice cream freezer@bakery (corrected).
  Provide a working and visible 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.
• 4-204.113 - Observed missing data plates on the following equipment: 1. AO Smith water heater, 2. Chemical sanitizing dish machine.
  Provide the required data plate for the water heater so the make, model #, capacity, recovery rate and btu's are provided. Provide the required data plate for the chemical dish machine so the make, model #, wash temperature, wash cycle (in seconds), rinse temperature, and rinse cycle (in seconds) is provided.
• 4-301.11 - Observed the 2-door reach-in refrigerator@salad station currently registering an internal temperature of 47f.
  ALL refrigerators shall be capable of holding foods at temperatures of 41f or below. Check the unit after your lunch rush to ensure it is working properly until your new unit is installed. Once the new unit at the salad station is installed, the unit(s) shall be capable of holding foods at 41f or below at all times.
• 4-501.114C - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used in some wet towel buckets was not at an acceptable concentration. Observed the wet towel buckets at 0ppm of Quat sanitizer.
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
• 4-501.11B - The door gaskets on the following units are damaged and torn: 1. 2-door reach-in refrigerator@salad station, 2. Beverage Air 2-door reach-in refrigerator@grill, 3. True upright refrigerator@bakery.
  Repair or replace the door gaskets in accordance with the manufacturer's specifications.
• 4-601.11B - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: 1. sheet pans for baking.
  Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
• 4-602.11E - Surfaces of the following equipment in contact with NON-POTENTIALLY HAZARDOUS FOODS were observed soiled with accumulations of grime and debris: 1. can opener unit, blade, and housing, 2. lemon wedger, 3. inside the ice machine including ice chute and paneling.
  Clean the surface of ALL equipment at any time when contamination may have occurred, at least every 24 hours. (NOTE: Food contact surfaces shall be cleaned every 4 hours).
• 4-602.12B - The interior of the microwave oven at the customer pick up station is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the (floor, walls, ceiling, cavity, door seal) of the microwave oven at least every 24 hours.
• 4-901.11A - Observed clean equipment 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.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: 1. Regal La Machine I food processor (corrected), 2. Sterilite plastic bin for storage of baked potatoes in the dry storage closet.
  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.
• 43.1-3-4 - One Person in Charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc
  The PIC has thirty (30) business days to obtain the CFM card from ORS Interactive, Inc. if the original certificate was issued within one year. If the certificate is past one year from today, the PIC shall challenge the FULL food manager's exam at ORS Interactive and obtain the photo identification card. See handout provided on ORS.
• 5-203.14A - Critical Repeat Observed the water supply line for the dipper well extending below the flood rim level of the dipper well.
  Alter the water supply line for the dipper well to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
• 5-204.11A - Critical Repeat There is no handwash lavatory at the bakery preventing routine handwashing by food workers. (NOTE: Manager stated that the 3-vat sink at the bakery is going to be removed and a hand sink is to be installed tonight).
  Install an additional handwash lavatory to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
• 6-101.11A - The ceiling tiles located in parts of the kitchen, parts of the service area (where customers pick up their food), the bakery, and both restrooms do not meet the standard of: 1. smooth, durable, and easily cleanable and 2. non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms and areas subject to flushing or spray cleaning methods.
  Replace the ceiling panels with new panels that are constructed of a smooth, easily cleanable, non-absorbant, and washable material.
• 6-202.11A - Lights bulb(s) in the mop sink room are 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.
• 6-301.14 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at the following hand sinks: 1. men's restroom hand sink. See hand out provided.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-303.11C - Inadequate lighting was noted at the exhaust hood in the bakery. Observed a burnt out light bulb.
  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 physical structures are not maintained in good repair: 1. small holes in the FRP paneling inside the miscellaneous storage closet need to be sealed, 2. damaged FRP paneling in the miscellaneous storage closet, 3. damaged ceiling panels throughout the facility. The ceiling panels need to be replaced and properly sealed using fire retardent caulk to prevent insect entry. 4. floor tiles need to be regrouted in some areas of the kitchen (e.g. mop sink room).
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.114A - Facility is storing unused and/or unnecessary items to the operation or maintenance of the establishment inside the miscellaneous storage closet.
  Remove all unused and/or unnecessary items from the facility. The presence of unused and/or 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 physical structures are noted in need of cleaning: 1. kitchen walls, 2. storage room walls, 3. kitchen floors, 4. kitchen base boards.
  All floors, walls, base boards, 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.
• 6-501.16 - Repeat Mops and brooms not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 7-201.11B - Corrected During Inspection Critical Observed a spray bottle of glass cleaner stored on a shelf above single service items (take home containers) at the bakery.
  Containers of ALL and ANY sanitizers, detergents, toxic materials, and chemicals shall be located in an area that is not above food, equipment, utensils, linens or single service items.

Comments:
Today I conducted a ROUTINE inspection at the above named establishment. All critical and easily correctable non-critical violations shall be corrected immediately. If any questions arise, please contact me at (703)246-8425. Thank you.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. Calibrate all food thermometers at least once a week in ice water at 32f. 4. Continue to inspect canned food deliveries and segregate any dented cans from general storage. 5. Maintain pest control services as needed. Keep records of all services provided. 6. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 7. Discuss with your employees illnesses, diseases, and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, E.Coli, Salmonella, etc.). 8. Properly date mark food items with the “use by” date if held beyond 24 hours. 9. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment. 10. ALL inspections are available for public viewing on the State of Virginia’s website.
NOTES: Water heater: AO Smith; Model #: ???; Btu's: ??? **Provide data plate as discussed.
NOTES: Dish machine: Ecolab Jackson chemical sanitizing dish machine: Model #: ES-4000; Wash: ???; Rinse: ??? at 50-100ppm of bleach; wet towel buckets and 3-vat sink use Quat sanitizer at 200ppm.
NOTE TO THE OPERATOR: The Fairfax County Health Department is in the process of adopting amendments to the FDA Food Code. Changes to this code may affect your establishment. For more information on the 2005 FDA Food Code, go to http://www.cfsan.fda.gov/~dms/foodcode.html or contact the Health Department with any questions.

December 13, 2005 (Routine)

Violations:

• 2-301.14A - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Observed no handwashing.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 2-401.11A - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) the employee's hands; (2) the container; and (3) exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 3-302.11A2 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw hamburger being stored above hot dogs.
  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 - Critical Unwrapped or uncovered food in the walkin freezer.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.15A - Single-use gloves worn during multi-tasked food preparation.
  Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
• 3-306.11 - Observed uncovered lemons in the customer service area.
  Protect food on display by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means to prevent contamination.
• 3-501.13 - Observed food in the bakery area thawing in stagnate water
  Thaw potentially hazardous foods by either of the following methods: (A) Under refrigeration that maintains food temperature at 41F or less, (B) Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow , or (C) As part of the cooking process.
• 3-603.11 - Critical Repeat A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked:1) Hamburger,2) Steaks.
  As of January 1, 2002, all food establishments that serve raw and/or undercooked foods must inform consumers by brochures, menu advisories, label statements, table tents, placards, or effective written means of the signficantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. Substantial compliance with the requirement using menu advisories can be accomplished using the following guidelines:MENU ADVISORIES to DISCLOSE specific food items and REMIND consumers of the hazards.:In order to properly DISCLOSE, there are two options: (a) Describe food as raw or undercooked or (b) asterisk (*) specific food items to a footnote that states food is raw or undercooked. In order to properly REMIND, there are three options: (a) asterisk (*) specific food item to a footnote that states "regarding the safety of these foods, written information is available upon request" (Log on to http://cfsan.fda.gov to view model brochures.) or (b) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood may increase your risk of foodborne illness or (c) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood can increase you risk of foodborne illness, especially if you have certain medical conditions.Provide a copy of the new menu to the Health Department for approval PRIOR to mass printing.
• 4-202.16 - The nonfood contact surface of the following is not designed or constructed to be easily cleanable:1) Paper lining shelving.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 4-301.11 - Repeat Observed Beverage Air reachin cooler in front of the fryers at 54F.
  Reachin cooler shall maintain 41F or below or be removed from establishment.
• 4-501.11A - The following was observed in a state of disrepair and damaged:1) Exterior of meat grinder (rusted),2) Shelving in the dry storage area (rusted),3) Lid on the ice cream freezer box.
  Repair the above mentioned items to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-501.11B - The door gasket of the following is damaged:1) True reachin display cooler,2) Walkin meat cooler.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-501.12 - The cutting boards 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 .
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: 1) Slicer.
  Clean and sanitize these surfaces for food contact.
• 4-602.11E - Surfaces of the following was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris:1) Dicer blades,2) Can opener,3) Interior of dishwashing machine,4) Interior of ice machine,5) Soda nozzles.
  Clean the surface of above mentioned items 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.
• 4-602.13 - Repeat The nonfood contact surface of the following had accumulations of grime and debris:1) Interior of the walkin cooler,2) Gaskets on the walkin cooler,3) Dollies,4) Tops of equipment,5) Ventilation hood filters,6) Speed racks,7) Ventilation hood (professionally cleaned),8) Sides of fryers/grills,9) Gaskets on the reachin coolers,10) Shelving in the back food prep area.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 5-202.12A - Water from the handwashing sink in the bathrooms were measured at a temperature less than 110F.
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
• 5-203.14A - Critical Observed the water supply line for the dipper well extending below the flood rim level of the dipper well.
  Alter the water supply line for the dipper well to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
• 5-204.11A - Critical There is no handwash lavatory in the bakery area, preventing routine handwashing by food workers.
  Install an additional handwash lavatory to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
• 5-205.11A - The handwashing facility located in the back food prep area is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 5-501.16C - There is no refuse container at the area immediately adjacent to the back food prep hand sink.
  Provide a refuse container for the disposal of paper towels at the hand sink.
• 6-201.11 - Observed non smooth ceiling tiles in the following areas:1) Back food prep area,2) Bakery area,3) Bathrooms.
  Ceiling tiles need to be smooth, easily cleanable, non absorbent.
• 6-301.12A - Observed that no paper towels were available for handsink in the back food prep area.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-303.11C - Observed burned out lights in the following areas:1) Front food prep area,2) Back food prep area,3) Dishwashing area.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-501.11 - The following is not maintained in good repair:1) Wall around the slicer in the back food prep area,2) Ceiling tiles in the back food prep area,3) Missing ceiling tiles in the back food prep area,4) Floor tile by the back handsink,5) Floor tile in the back storage area,6) Missing ceiling tiles in the dishwashing area,7) Mildew overgrown caulking in the dishwashing area,8) Hole in the wall in the dishwashing area,9) Hole in the ceiling above the soda racks,10) Mildew overgrown caulking along the three compartment sink in the bakery,11) Hole in the wall underneath three compartment sink in the bakery, 12) Cove molding behind dough mixer,13) Missing ceiling tiles in the bathroom,14) Wall behind the mop sink in disrepair,15) Seal wooden mop and jacket holders,16) Seal wooden mop and jacket holders to the wall,17) Ceiling tiles in the back around the water heater,18) Holes in the ceiling in the back around the water heater,19) Seal bulletin boards to the wall,20) Floor tiles underneath fryers.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12A - The following noted in need of cleaning:1) Floor/wall junctures underneath and behind shelving in the dry storage area,2) Walls in the dry storage area,3) Walls in the back food prep area,4) Floor drains,5) Walls in the dishwashing area,6) Floors in the dishwashing area,7) Ceiling tiles in the dishwashing area,8) Walls in the ice machine room,9) Floor/wall junctures in the ice machine room,10) Walls in the mop sink room,11) Walls around the water heater,12) Floor/wall junctures in the front food prep 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.
• 6-501.14A - Intake and exhaust air ducts are not being cleaned.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.
• 6-501.16 - Mops and brooms not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 7-209.11 - Purses, and jackets stored in such a way that they could contaminate equipment in the food prep area.
  All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.

Comments:
Additional Temperatures:
Clam Chowder--164F, Chili--153F, Hard Boiled Eggs (FWRC)--42F, Baked Potato--179F, Cheese--39F, Guacamole--42F, Mushrooms--166F, Cheese (BARC)--42F, Chicken (MCRI)--37F, Hamburger (DCRI)--38F, Chicken 168F.
Today’s visit was a Routine Evaluation. The above mentioned items need to be corrected and maintained within substantial compliance. The following are reminders to ensure that:
1. The Certified Food Manager is to be present at all times of operation and be knowledgeable of food safety. The CFM also needs to be knowledgeable about foodborne pathogens and symptoms associated with foodborne illnesses,
2. The facility needs to have a policy present in which foodservice employees are excluded or restricted at work due to foodborne illnesses,
3. A consumer advisory needs to be posted if any foods are served raw or undercooked,
4. Food is received from an approved source at the proper temperatures and in sound condition,
5. Food is kept at proper temperatures during receiving, storage, preparation, cooling, reheating, and service and maintained at proper temperatures by using a probe thermometer,
6. Food is rapidly cooled down from 140F to 70F within 2 hours and then from 70F to 41F within 4 hours,
7. Food is kept free from contamination during receiving, storage, preparation, cooling, reheating, and service,
8. Foodservice employees are effectively cleaning and sanitizing multiuse food contact surfaces by washing, rinsing, and sanitizing,
9. Foodservice employees are effectively cleaning their hands with soap and warm water for at least 20 seconds,
10. Foodservice employees have no bare hand contact with Ready-to-Eat foods by using single service gloves, tongs, and deli tissue as a barrier,
11. Chemicals are properly labeled and stored separate from food or sanitized surfaces.

***BEWARE OF REPEAT VIOLATIONS. CORRECT VIOLATIONS IMMEDIATELY TO AVOID ANY ENFORCEMENT ACTION***
If you have any questions or concerns, please contact me at (703) 246-2444.
Hot water heater: AO Smith BTR 200 ??? which uses 199,900 BTU's to produce 220 GPH of 120F water at an 80F rise.
Dishmachine: Jackson ES 4000 Chemical Dishmachine which uses 144 GPH.
Grease trap cleaning:
Vent hood cleaning:
Pest Control service:
Consumer Advisory:

October 11, 2005 (Follow-up)

Violation: 3-501.16C - Critical Refrigeration unit found to be capable of holding potentially hazardous food items in cold hold in a temperature range of 41-45F. Unit is not able to maintain internal items at a temperature of 41F or less. Observed McCall refrigerated drawer at 49F.
As the refrigeration unit is in place and in use at this facility, Section 43.1-1-5B of the Fairfax County Code requires that the equipment is upgraded or replaced to maintain food at a temperature of 41F or less.
Comments:
This is an enforcement follow up. Observed consumer advisory to be in compliance. Observed Delfield refrigerated drawer at 42F. Observed McCall refrigerated drawer at 49F. Products in the McCall refrigerated drawer were transfered to another cooler.

August 10, 2005 (Follow-up)

Violations:

• 3-501.16B - Critical Repeat Observed cheese (45F) and bleu cheese dressing (45F) at the display case next to Randall prep unit cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria. Do not fill the lexin too high with food items.
• 3-603.11 - Critical Repeat A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked: Hamburgers. The menu advisory language was on the meun board in front of customer order line however, specific food items were not disclosed on the menu.
  As of January 1, 2002, all food establishments that serve raw and/or undercooked foods must inform consumers by brochures, menu advisories, label statements, table tents, placards, or effective written means of the signficantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. Substantial compliance with the requirement using menu advisories can be accomplished using the following guidelines:MENU ADVISORIES to DISCLOSE specific food items and REMIND consumers of the hazards.:In order to properly DISCLOSE, there are two options: (a) Describe food as raw or undercooked or (b) asterisk (*) specific food items to a footnote that states food is raw or undercooked. In order to properly REMIND, there are three options: (a) asterisk (*) specific food item to a footnote that states "regarding the safety of these foods, written information is available upon request" (Log on to http://cfsan.fda.gov to view model brochures.) or (b) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood may increase your risk of foodborne illness or (c) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood can increase you risk of foodborne illness, especially if you have certain medical conditions.Provide a copy of the new menu to the Health Department for approval PRIOR to mass printing.
• 4-204.112B - There was no thermometer located in the Beverage Air prep.
  Provide a thermometer in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-301.11 - Observed Delfield burger drawers under the grill (51F) and McCall meat drawer (57F) incapable of cold holding potentially hazardous food (PHF) items,
  Repair the equipment immediately. Discontinue use of these equipment until they are repaired and are capable of keeping the cold PHF at 41F or below.
• 4-602.13 - Observed gaskets for all freezer and refrigeration units with accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

Comments:
The purpose of today's visit was to conduct a follow-up inspection for the Notice of Violation letter sent to establishment on 7/28/05.
* Consumer advisory menu has been revised to DISCLOSE the specific food items (burgers) requiring the consumer advisory note.
* Discontinue using Delfield and McCall drawer refrigerators until repaired. The assistant general manager called the repair company during the inspection and they are scheduled to be on site tomorrow (8/11/05) at 7:00 a.m.
* A service receipt for a service conducted on 7/17/05 for the McCall drawer refrigerator was available for review.
McCall gaskets have been replaced during the service. The service note states that Delfield drawer unit not cooling properly. Indicates no repair conducted for Delfield drawer.
Please correct violations immediately.
I can be reached at (703)246-8431 for any questions.

June 29, 2005 (Follow-up)

Violations:

• 3-304.14B2 - Corrected During Inspection Repeat Observed wet wiping cloths bucket at the grill with weak sanitizer solution concentration.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use (200 ppm for Quaternary ammonia.
• 3-501.16B - Critical Repeat Cheese in Randall prep (45F) and at display table next to Randall prep (48F) were observed cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 3-603.11 - Critical Repeat A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked: burgers
  Revise the menu to DISCLOSE specific item on the menu that need the consumer advisory. As of January 1, 2002, all food establishments that serve raw and/or undercooked foods must inform consumers by brochures, menu advisories, label statements, table tents, placards, or effective written means of the signficantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. Substantial compliance with the requirement using menu advisories can be accomplished using the following guidelines:MENU ADVISORIES to DISCLOSE specific food items and REMIND consumers of the hazards.:In order to properly DISCLOSE, there are two options: (a) Describe food as raw or undercooked or (b) asterisk (*) specific food items to a footnote that states food is raw or undercooked. In order to properly REMIND, there are three options: (a) asterisk (*) specific food item to a footnote that states "regarding the safety of these foods, written information is available upon request" (Log on to http://cfsan.fda.gov to view model brochures.) or (b) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood may increase your risk of foodborne illness or (c) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood can increase you risk of foodborne illness, especially if you have certain medical conditions.Provide a copy of the new menu to the Health Department for approval PRIOR to mass printing.
• 4-501.11A - Repeat Delfield burger drawers (44F) and 2 Dr Randall prep reach-in observed inadequate to cold hold potentially hazardous food (PHF) at 41F or below.
  New drawers, gaskets and parts have been ordered to replace the Delfield burger drawers. Discontinue using this equipment until they are fixed. 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 following equipment observed in need of repair; 1) Beverage air prep reach-in freezer and refrigerator in front of cookline; 2) Delfield burger drawers; 3) Meat walk-in cooler; 4) Walk-in freezer.
  New gaskets have been ordered for BA prep reach-ins and Delfield burger drawers. Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-502.11C - The ambient air temperature gauge stored in Beverage Air prep reachin cooler is not accurate.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: 1) dirty dishes stored on top of Randall prep reach-in; 2) can opener blade.
  Clean and sanitize these surfaces for food contact.
• 4-602.13 - Hood observed dusty.
  Clean the hood more frequently.
• 5-202.12A - Repeat Water from the handwashing sink at the lady's restroom (90F) was measured at a temperature less than 110F.
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
• 5-501.16C - There is no refuse container at the area immediately adjacent to the kitchen hand sink.
  Provide a refuse container for the disposal of paper towels at the hand sink.
• 5-501.17 - Repeat There is no covered refuse container for the disposal of feminine napkins in one of the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at men's restroom used by food employees.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-501.11 - Observed torn wall above 2 vat sink at the back of the kitchen.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.18 - Repeat Handwashing facility in the kitchen observed cracked and leaning forward.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.

Comments:
The purpose of today's visit was to conduct a follow-up inspection for a previous routine and follow up inspection (6/22/05) conducted at the establishment.
Please note the following comments:
1) New date plate for dishwasher has been ordered.
2) Stopper for 3 vat sink need to be purchased immediately.
3) Door gaskets for all refrigeration and freezer unit(s) have been ordered.
4) Absorbent ceiling tiles observed in restrooms, bakery and over handsink in the back of the kitchen need to be replaced with easily cleanable and non-absorbent ceiling tiles.
5) Discontinue using Delfield burger drawers until they are fixed. Ensure that all cold holding equipment and food are monitored frequently to ensure that all PHF are kept at 41F or below.
6) Employees must be encouraged to wash there hand whenever needed and often to prevent potential foodborne illness.
All critical violations must be corrected immediately and non-critical violations within 90 days.

June 21, 2005 (Follow-up)

Violations:

• 3-304.14B2 - Corrected During Inspection Repeat Wiping cloths improperly stored between use. Observed on counters.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-306.11 - Repeat The food on display is not protected from contamination. (Lemons at drink counter)
  Protect food on display by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means to prevent contamination.
• 3-501.16B - Critical Repeat Cheese at cookline, raw meat in drawers were found at 48-52 F.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 3-501.17A - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) coleslaw in the refrigeration unit is not properly dated for disposition. (Container of coleslaw observed with several different date dots in the walk in refrigerator. Garlic butter does not contain a date for discard.)
  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.
• 4-204.113 - Repeat Dataplate observed illegible on the warewashing machine.
  Replace dataplate on the warewashing machine with one that is easily readable. HAS BEEN ORDERED.
• 4-301.12A - Repeat Stoppers missing for 3-vat sinks
  Obtain stoppers to properly wash, rinse and sanitize utensils in the event of warewashing machine malfunction. HAVE BEEN ORDERED.
• 4-501.11B - Repeat The door gasket of the following equipment are damaged:1. All prep refrigeration units behind the front counter.2. Meat walk in 3. Walk in freezer
  Repair or replace the door gasket in accordance with the manufacturer's specifications. GASKETS ARE ON ORDER.
• 4-501.12 - Repeat The cutting board(s) through out the facility 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 .
• 4-903.11B - Repeat Clean bowls were observed stored with the food-contact surface facing upward behind the front counter. Some bowls were observed soiled from food items.
  Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
• 5-202.12A - Repeat Water from the handwashing sinks in the restrooms were measured at a temperature less than 110F.
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
• 5-203.14A - Corrected During Inspection Critical Observed the water supply line for the dipper well extending below the flood rim level of the dipper well.
  Alter the water supply line for the dipper well to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
• 5-501.17 - Repeat There is no cover to the feminine napkin refuse container in one of the ladies room stall.
  Provide a cover to the feminine napkin refuse container in the ladies room stall.
• 6-201.16B - Repeat Absorbent ceiling tile observed in the rest-rooms, bakery and over handsink in the back of the kitchen.
  Replace ceiling tile with ones that are smooth, non absorbent and easily cleanable.
• 6-202.11A - Repeat Lights bulb(s) under the hood are 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.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-501.16 - Repeat Mops and brooms not hung up to air dry in the bakery.
  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.
• 6-501.18 - Repeat Handwashing facilities in kitchen is observed with the sink cracked and leaning forward.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.

Comments:
The purpose of today's visit was to conduct a follow up inspection, please review the following:

All remaining critical violations must be corrected as soon as possible. Of highest concern is the status of all cold holding units for burger storage. If the Delfield drawers continue to be inefficient in providing appropriate cold temperatures then burgers must be relocated to the walk in cooler or another appropriate unit. Be sure to monitor all hot/cold potentially hazardous foods. Bacterial growth and/or toxin production can occur if PHF's remain in the temperature "Danger Zone" of 41F-140F too long.

June 15, 2005 (Routine)

Violations:

• 2-103.11D - Poor handwashing procedures observed.
  Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands.
• 2-103.11K - Employees are not aware of or are not using suitable utensils with ready-to-eat food to prevent cross-contamination.
  Ensure employees are preventing cross-contamination of ready-to-eat (RTE) food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
• 2-301.14A - Corrected During Inspection Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation (employee cutting lettuce)
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 2-401.11A - Critical Repeat Several food handler were observed drinking from an uncovered beverage container while in the kitchen.
  A food handler may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands, the container, and exposed food or food contact equipment, utensils, linens, and unwrapped single-service and single-use articles. Provide a lid and straw for the beverage container.
• 3-301.11B - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. (employee preparing lettuce)
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 3-302.11A1 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit in the produce walk 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.
• 3-302.11A2 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination in drawer under the grill.Same utensils being used on grill to handle raw ground beef and cooked ground beef.
  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.
• 3-302.12 - Unlabeled food containers of sugar/salt 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.
• 3-304.12 - Corrected During Inspection In-use utensils improperly stored between use. (ice scoop in dip well without running water)
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container.
• 3-304.14B2 - Repeat Wiping cloths improperly stored between use. Observed on counters.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-306.11 - The food on display is not protected from contamination. (Lemons at drink counter)
  Protect food on display by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means to prevent contamination.
• 3-501.16B - Corrected During Inspection Critical Repeat Cheese at cookline, raw meat in drawers under grill and eggs on counter were cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 3-501.17A - Critical The prepared ready-to-eat (RTE) coleslaw in the refrigeration unit is not properly dated for disposition. (Container of coleslaw observed with several different date dots in the walk in refrigerator. Garlic butter does not contain a date for discard.)
  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.
• 3-603.11 - Critical Repeat A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked:burgers
  As of January 1, 2002, all food establishments that serve raw and/or undercooked foods must inform consumers by brochures, menu advisories, label statements, table tents, placards, or effective written means of the signficantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. Substantial compliance with the requirement using menu advisories can be accomplished using the following guidelines:MENU ADVISORIES to DISCLOSE specific food items and REMIND consumers of the hazards.:In order to properly DISCLOSE, there are two options: (a) Describe food as raw or undercooked or (b) asterisk (*) specific food items to a footnote that states food is raw or undercooked. In order to properly REMIND, there are three options: (a) asterisk (*) specific food item to a footnote that states "regarding the safety of these foods, written information is available upon request" (Log on to http://cfsan.fda.gov to view model brochures.) or (b) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood may increase your risk of foodborne illness or (c) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood can increase you risk of foodborne illness, especially if you have certain medical conditions.Provide a copy of the new menu to the Health Department for approval PRIOR to mass printing.
• 4-101.111 - Cardboard observed being reused to store misc. items in the bakery.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-202.16 - Milk crate(s) found used for the following:elevation in the walk in refrigerator
  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.
• 4-204.112B - Repeat There was no temperature measuring device located in several of the prep refrigerators behind the front counter.
  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.
• 4-204.113 - Dataplate observed illegible on the warewashing machine.
  Replace dataplate on the warewashing machine with one that is easily readable.
• 4-301.12A - Stoppers missing for 3-vat sinks
  Obtain stoppers to properly wash, rinse and sanitize utensils in the event of warewashing machine malfunction.
• 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine 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 - Tape observed on door of the walk in refrigerator.
  Repair the door of the walk in 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 following equipment are damaged:1. All prep refrigeration units behind the front counter.2. Meat walk in 3. Walk in freezer
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-501.12 - The cutting board(s) through out the facility are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-501.14 - Dishwasher doors observed with calcium and lime build up.
  Clean warewashing machine at a frequency to prevent the build up of lime and calcium.
• 4-501.16A - Handwashing detergent was found provided at the manual warewashing sink in the bakery.
  A warewashing sink may not be used for handwashing or dumping mop water due to risk of exposure of food or food contact equipment and utensils to contamination.
• 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: Outside of food storage containers.trays holding items on shelving.Shelving
  Maintain nonfood-contact surfaces of equipment clean.
• 4-602.11E - Surfaces of the ice dispenser on the soda machines was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Clean the surface of ice dispenser 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.
• 4-901.11A - Cups and stainless steel pans were not 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.
• 4-903.11B - Clean bowls were observed stored with the food-contact surface facing upward behind the front counter.
  Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
• 5-202.12A - Water from the handwashing sinks in the restrooms were measured at a temperature less than 110F.
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
• 5-203.14B - Critical Observed the lack of an approved backflow prevention device on the water supply system to the ice maker.
  Provide an approved backflow prevention device.
• 5-205.15B - Plumbing connections to the dip well is leaking.
  Plumbing systems and components shall be maintained in good repair.
• 5-501.113B - Repeat Outside refuse container was observed with door open.
  Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
• 5-501.17 - There is no cover to the feminine napkin refuse container in one of the ladies room stall.
  Provide a cover to the feminine napkin refuse container in the ladies room stall.
• 6-201.16B - Absorbent ceiling tile observed in the rest-rooms, bakery and over handsink in the back of the kitchen.
  Replace ceiling tile with ones that are smooth, non absorbent and easily cleanable.
• 6-202.11A - Lights bulb(s) under the hood are 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.
• 6-303.11B - Ceiling light observed out over warewash area.
  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.
• 6-303.11C - One light observed out 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 single service items on shelving. (Purse observed on shelf)
  Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles to protect them from contamination.
• 6-501.11 - Repeat Several floor tiles and wall tiles are observed damaged or missing through out the kitchen and bakery.Corner coving observed damaged in some areas in the kitchen.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12A - Repeat The following areas are noted in need of cleaning:1. All floors and walls throughout facility.2. Door of walk in observed with pink mold 3. Ceiling around vent shield
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 6-501.14A - Repeat Hood observed with dust build up in the bakery.
  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 - Mops and brooms not hung up to air dry in the bakery.
  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.
• 6-501.18 - Handwashing facilities in kitchen is observed with the sink cracked and leaning forward.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 7-102.11 - Critical Working containers of window cleaner are improperly 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.
• 7-201.11A - Critical Containers of window cleaner, stainless steel cleaner and sanitizer are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaners and sanitizer must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.

Comments:
The purpose of today's visit was to conduct a follow up inspection, please review the following:

1. During the inspection of this establishment it was noted that management was not aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Also, the PIC/CFM could not convey knowledge of an employee health policy indicating what symptoms are to be reported and when to exclude/restrict an employee from their duties OR did not have access to a written policy stating what actions are necessary following a report that an employee has certain symptoms are diagnosed illnesses.
2. All critical violations must be corrected by the follow up inspection, along with majority of the noncritical violations. A follow up inspection will be conducted on 6/22/05.
3. Be sure to monitor all hot/cold potentially hazardous foods. Bacterial growth and/or toxin production can occur if PHF's remain in the temperature "Danger Zone" of 41F-140F too long. Items placed on ice must be completely submerged in ice.
4. Professional Pest Control Company services monthly. No activity/evidence noted today
5. Sewer line pumped once per month and has a full jet cleaning once per quarter.
If you have any questions, please contact me. Thank you.

January 04, 2005 (Complaint)

Violation: 3-501.16B - Critical Observed cheese (56F) and grilled mushroom (61F) cold holding at improper temperatures.
CORRECTED DURING INSPECTION: Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
Comments:
The purpose of this visit was to conduct a complaint investigation of a complaint received on 1/3/05.
The complaint was from a customer who ate at the establishment on 1/2/05 who ate 1/2 lb hamburger.
The complainant was reached around 1:36 PM on 1/4/05 to find out the details of the complaint. She stated that she called in to order the food at 8:04 p.m on 1/2/05 and picked up 1/2 lb hamburger and 2 other orders (1 lb burger and grilled chicken burger). She indicated that the 1/2 lb hamburger was hard and dry and did not taste right. She ate about 2 -3 bites and threw away the rest. She said that the pattie was cooked completely. The other orders were fine. She indicated that she ate some snacks (pop corn & cake) before she consumed the burger and ate nothing after she had the burger on 1/2/05. She experienced slight nausea in the morning of 1/3/05 but did not take any medicine or seek medical attention. There was no symptoms of headache or diarrhea.
The CFM present at the establishment was aware of the complaint. According to the facility record, the establishment had 1158 guests on 1/2/05 and sold 269 1/2 lb hamburgers. No other complaint was received. The beef meat is received fresh (from Swift Company) and stored in the walk-in refrigerator. In the walk-in prep table, the meat gets sliced and is made in to patties and date marked. All the date marking observed in the walk-in were dated 1/4/05 and 1/6/05. The meat slicer was not in use during the inspection and was observed clean. The CFM informed me that the meat slicer is cleaned and sanitized with quaternary ammonia.
At the grill, hamburger patties were observed cold holding at temperatures at or below 41 F in the slide-in coolers under the grill.
One 1 lb pattie was found in the cooler with date marking of 1/3/05 which was thrown away during the inspection.
Behind the grill, cheese (56 F) and grilled mushroom (61 F) were observed cold holding at inadequate temperatures in ice baths. The ice bath containers were refilled.
Extra cooked hamburger patties were observed on the side of the grill. The CFM indicated that extra well done patties are pre-cooked and held on the grill for faster service. However, he indicated that they are not held for more than 10 to 15 minutes. The patties hot holding on the side of the grill were thrown away.
The complaint is unconfirmed.

December 29, 2004 (Routine)

Violations:

• 3-501.16B - Corrected During Inspection Critical Guacamole (50F) cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or less to inhibit the growth of harmful bacteria.Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less. Note: HACCP guidelines recommend discard of potentially hazardous food items found stored at 70F or above for 2 or more hours.
• 6-501.12A - The following noted in need of cleaning:1) Floor/wall junctures underneath and behind equipment and shelving,2) Ceiling tiles,3) Floor drains.
  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.
• 4-501.11B - The door gaskets of the reachin and walkin units are damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-602.13 - The nonfood contact surface of the following had accumulations of grime and debris:1) Condenser fans in the walkin unit,2) Dishwasher,3) Shelving throughout facility,4) Gaskets on the reachin units,5) Sides of fryers/grills.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: 1) Slicer,2) Dough mixer,3) Dough press/cutter.
  Clean and sanitize these surfaces for food contact.
• 4-501.11A - The following was observed in a state of disrepair and damaged:1) Exterior of meat grinder,2) Light shield in bakery,3) Reachin freezer (64F).
  Repair the above mentioned items to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 6-501.11 - The following is not maintained in good repair:1) Ceiling tiles,2) Floor tiles throughout facility,3) Walls throughout facility.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3-304.14B2 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 5-501.113B - Outside refuse container was uncovered.
  Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
• 2-301.14A - Critical Observed no handwashing.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 2-401.11A - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) the employee's hands; (2) the container; and (3) exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 6-201.11 - Observed nonsmooth ceiling tiles in the bathrooms.
  Ceiling tiles need to be smooth, easily cleanable, non absorbent.
• 4-202.16 - Observed peeling plastic protective coating on the exterior of the ice machine.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 3-603.11 - Critical Observed no consumer advisory on the menu board.
  As of January 1, 2002, all food establishments that serve raw and/or undercooked foods must inform consumers by brochures, menu advisories, label statements, table tents, placards, or effective written means of the signficantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. Substantial compliance with the requirement using menu advisories can be accomplished using the following guidelines:MENU ADVISORIES to DISCLOSE specific food items and REMIND consumers of the hazards.:In order to properly DISCLOSE, there are two options: (a) Describe food as raw or undercooked or (b) asterisk (*) specific food items to a footnote that states food is raw or undercooked. In order to properly REMIND, there are three options: (a) asterisk (*) specific food item to a footnote that states "regarding the safety of these foods, written information is available upon request" (Log on to http://cfsan.fda.gov to view model brochures.) or (b) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood may increase your risk of foodborne illness or (c) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood can increase you risk of foodborne illness, especially if you have certain medical conditions.Provide a copy of the new menu to the Health Department for approval PRIOR to mass printing.
• 5-203.14B - Critical Observed no backflow prevention device installed on the utility sink.
  Install a backflow prevention device on the utility sink faucet.
• 5-205.11A - The handwashing facility located in the back is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 6-202.11C - Observed that a proper protective shield is not provided for the heat lamps.
  Provide protective shielding. Infrared or other heat lamps shall be protected against breakage by a shield.
• 4-204.112B - There was no temperature measuring device located in the reachin units.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 6-501.14A - Intake and exhaust air ducts are not being cleaned.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.

Comments:
This visit was made to conduct a routine inspection. Please review the following comments:
· All critical violations were corrected during the inspection.
· All remaining violations must be corrected before the next routine inspection.
· Be sure to monitor all hot/cold potentially hazardous foods. Bacterial growth and/or toxin production can occur if PHF's remain in the temperature "Danger Zone" of 41F-140F too long.
· Train employees on the importance of handwashing. Effective handwashing is essential for minimizing the likelihood of the hands becoming a vehicle of cross contamination. Increase employee handwashing frequency
· Provide a test kit for the sanitizer to measure the concentration of sanitizing solutions. The testing device is required for two reasons: 1) the use of chemical sanitizers requires minimum concentrations of the sanitizer to ensure sanitization and 2) too much sanitizer could be toxic.
**Beware of REPEAT violations. Correct these violations immediately to avoid any enforcement actions**
If you have any questions or concerns, please contact me at (703) 246-8430.

March 31, 2004 (Routine)

Comments:
The purpose of today's visit was to conduct a complaint inspection due to a complaint received regarding undercooked chicken. The manager on duty was aware of the complaint but has received no others at this time. The crispy chicken is prepared in the following manner:
Chicken is received raw in a frozen state from Tyson Foods and placed directly in to the walkin freezer (12F). The frozen patties are removed and placed in the reach-in freezer (20F) on the line across from the deep fryers. Upon an order being placed, the chicken patty is removed and placed into the deep fryer at 350F. The chicken is cooked for 5:30-6:00 minutes (as indicated in the grill procedural manul and a timer is used to measure) A final product temperature was found to be 212F. The manager indicated that employees and managers examine the product visually and may take a temperature.
-It is recommended that product temperatures be verified during shifts and recorded in a log. The procedural manual indicates that an internal temperature of 165F be achieved, however, a check needs to be conducted in order to verify that this control point is achieved and therefore the process is adequate.
-Due to today's findings, there is insufficient evidence to confirm this complaint.

March 31, 2004 (Complaint)

Comments:
The purpose of today's visit was to conduct a complaint inspection due to a complaint received regarding no hot water available in the men's restroom. The faucets in the men's restroom are automatic and do not allow the individual to temper the water themselves. During today's visit, the two (2) faucets were initially found to be producting water at between 70-90F. The manager on duty adjusted the faucets, however, the water either became too hot (129F) or too cold upon several adjustments. Water shall be provided at 100-110F in order for handwashing to be effective. The hot water heater was reviewed (190,000 btu unit) and found to be adequate to meet the peak hot water demand of the establishment. Please refrain from adjusting the hot water at the hand sinks and maintain the water at a constant temperature of 100-100F.
-Due to today's findings, this complaint can be confirmed

March 11, 2004 (Routine)

Violations:

• 3-501.19A - Critical Found salad food items at soup service area on ice, not in mechanical refrigeration; and found no written procedures for the use of time as a public health control with potentially hazardous foods.
  Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control. c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request. e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  CORRECTED DURING INSPECTION--Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3-304.14B2 - Repeat Found wiping cloths improperly stored between use on kitchen prep table.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 4-204.113 - Repeat Found no readable data plate on the warewashing machine.
  Provide a data plate for the warewashing machine that lists the machine's design and operating specifications including the cycle times, cylce temperatures, and water usage.
• 5-402.11A - Critical Found direct connections exist between the drain lines of the following sinks, and the drain receptacles/ sewer line:1. kitchen handsink, 2. kitchen 3-comp.sink, 3. prep sink beside dish machine, 4. 3-comp. sink at ice cream service area, 5. drain pipe(s) of ice machine..
  Provide air gaps between drain pipes and flood rim level of drain receptacles; and eliminate the direct connection between the sewer line and the cited equipment.
• 4-501.11B - Repeat Found the door gaskets of BevAir cookline units severely torn and broken.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 3-202.15 - Critical Found a dented can of jalapeno peppers on the shelf in the dry storage room with other canned goods.
  CORRECTED DURING INSPECTION--Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 3-501.16B - Critical Repeat Found the following foods cold holding at improper temperatures at cookline:1. raw shell egg in cookline BevAir refrigerator at 53F;2. sausage in BevAir prep refrigerator at 50F;3. spiced cheese on ice at cookline at 56F;4. cheddar cheese on ice at cookline at 52F..
  CORRECTED DURING INSPECTION--Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less. Note: HACCP guidelines recommend discard of potentially hazardous food items found stored at 70F or above for 2 or more hours.
• 6-201.16A - Found absorbent ceiling tiles in the ice/soda rrom.
  When refurbishing, replace ceiling tiles with smooth, easily cleanable, non-absorbent tiles.
• 4-204.112B - There was no temperature measuring device located in the BevAIr, cookline refrigerator.
  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.
• 6-501.11 - Observed two holes in walls, above dishmachine, and over 2-compartment, prep sink.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

Comments:
Tdoay's visit was to conduct a routine inspection. Please note the following:
1. Follow-up inspection will be March 18, 2004 -- especially for inspection of airgapping, and to receive procedure for using Time as a Public Health Control.
2. AO Smith hot water heater model BTR 200 uses 199,000 btus to create about 233 GPH of 120F water at an 80F rise. Dishmachine, ES2000, found dispensing 50PPM chlorine.
3. Last commercial pest service receipt reviewed from 02/05/04.

December 05, 2003 (Complaint)

Comments:
The purpose of today's visit was to conduct a complaint inspection in relation to a complaint received at the Health Department on 12/4/03.

COMPLAINT: no hot water in men's restroom.

the facility was in the process of a bathroom renovation which has lasted approximately two weeks. The faucets were renovated to be self temp regulated sinks.

The proper adjustments have been made.
Complaint was confirmed by management.However the restroom sinks have since been properly adjusted.

September 02, 2003 (Complaint)

Comments:
This is a complaint inspection. Complainant stated that ceiling tiles had collapsed onto the floor (due to water damage in the video area. The manager said that there had been ceiling damage due to heavy rains and that roof and tile repairs were underway. I noted that two tiles were water stained and one was missing. This room is not a food prep nor a dining area. Although the complaint was valid it does not come under Health Dept food regulations. There is nothing which would interfere with restaurant operation. Close the complaint.

April 10, 2003 (Routine)

Violations:

• 4-803.11 - Soiled linens were found stored in a location that may directly or indirectly contaminate food or food-contact surfaces.
  Store soiled linens in appropriate receptacles to prevent the contamination of food or food-contact surfaces.and discard aprons and jacket when they are soiled, corrected
• 4-502.13A - Manufacturer containers were observed reused for the storage of plastic hamburger markers
  Discontinue the reuse of single-use containers for storage. Provide approved reusable food storage containers designed for needs.
• 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.
• 7-201.11A - Containers of window cleaning spray are stored next to plastic carryout containers at bakery area
  Cleaners and other toxics must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items, corrected during inspection.
• 4-602.13 - The nonfood contact surface of the bulk containers for flour, etc had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3-501.16B - Critical Sour cream cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less. Note: recommend putting this in a metal pan and making sure it is placed down in ice, corrected during inspection.
• 6-501.16 - Mops and brooms not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.corrected during inspection
• 7-102.11 - Critical Working containers of window cleaner 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, corrected.
• 6-501.11 - Noted one ceiling tile missing in the ice machine room and wall panel ripped in the kitchen prep arear.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters., corrected during inspection
• 4-903.11A - Boxes of equipment, other items were found stored on the floor in dry storage room
  Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: can opener which was also rusty.
  replace the can opener.
• 4-501.11B - Some of the dry storage metal shelves have peeling shelving and in the freezer the shelving is rustythe glass door to one of the pastry cases is broken and there is a leak in the compressor in the walkin freezer (seems to be a leak from a rusted out part of the equipment).
  Repair or replace the above items
• 4-501.12 - The cutting board(s) in the meat cutting room and in kitchen 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 .
• 5-205.11A - The handwashing facility located at the meat room door is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use., corrected
• 4-402.11A - The caulk is dried up or ripped or moldy at the hand sink outside the meat room, at the three vat sink and at the kitchen two vat prep sink and the bakery three vat sink
  Remove old caulk, clean and sanitize the top of the sink and the wall and recaulk
• 4-204.113 - There is no data plate on the warewashing machine.
  Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
• 3-301.11B - Critical A cup is used as a scoop for cookie topping for ice cream.
  Provide a scoop with a handle to prevent contamination from hands.

Comments:
This is a routine inspection of this restaurant. New manager corrected most violations immediately. Note: two new managers need to obtain local CFM cards. FYI all restaurant inspections will be posted on the Virginia Department of Health internet site beginning in May.

January 09, 2003 (Complaint)

Violations:

• 3-603.11 - Critical The required consumer advisory has not been posted . Restaurant serves burgers cooked to order,
  As of January 1, 2002, all food establishments that serve raw and/or undercooked foods must inform consumers by brochures, menu advisories, label statements, table tents, placards, or effective written means of the signficantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. Substantial compliance with the requirement using menu advisories can be accomplished using the following guidelines:MENU ADVISORIES to DISCLOSE specific food items and REMIND consumers of the hazards.:In order to properly DISCLOSE, there are two options: (a) Describe food as raw or undercooked or (b) asterisk (*) specific food items to a footnote that states food is raw or undercooked. In order to properly REMIND, there are three options: (a) asterisk (*) specific food item to a footnote that states "regarding the safety of these foods, written information is available upon request" (Log on to http://cfsan.fda.gov to view model brochures.) or (b) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood may increase your risk of foodborne illness or (c) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood can increase you risk of foodborne illness, especially if you have certain medical conditions.Provide a copy of the new menu to the Health Department for approval PRIOR to mass printing.
• 43.1-3-3A - Critical Manager's CFM card recently expired. He called another CFM to come in immediately. I told him he needs to renew the card
  Renew CFM card by next week, within 7 days

Comments:
This is a complaint inspection. Customer complained that she became ill after eating a hamburger here on January 4th. She ate a 1/3pound burger cooked medium rare around 6pm and became ill with stomach cramps, fever, diarrhea and vomiting at 2 am the following morning, January 5th. The restaurant offers hamburgers cooked to order (however they will not cook rare burgers, only medium, rare or more well done). The manager said he had one complaint, which he believes is the same person. Health Dept did not receive any other related complaints. Manager checked records and said that 623 burgers were served that day, including 248 of the 1/3 pound burgers. Since the burger was cooked medium rare there is an increased risk of foodborne illness, even when all proper methods of food preparation are observed. However, the restaurant has not yet provided the required Consumer Advisory although this has twice been requested. The manager immediately made plans to provide this. Since all foods are advertised on a menu board this is the only listing needed. The only foods cooked to order are the hamburgers and the emu burgers. I discussed possible working with the manager and he will use the statement similar to :"Burgers are cooked to order. Eating raw or undercooked meat/poultry may increase your risk of foodborne illness" This must be posted within seven days; I will followup to verify compliance.