November 04, 2008 (Routine)

February 12, 2008 (Critical Procedures)

August 17, 2007 (Critical Procedures)

• 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when being cooled.
  The Person in Charge or certified food manager shall know the following: 1) Cold foods shall be stored at 41F or below, 2) Hot foods shall be held at 135F or above, 3) Foods for cooling shall be rapidly cooled from 135F to 70F within 2 hours and from 70F to 41F or below within a total of 6 hours, and 4) Foods shall be reheated to an internal temperature of above 165F if prepared on site or above 135F if commercially processed.
• 2-103.11(G) - Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
  The Person in Charge or certified food manager shall be monitoring the methods used to cool down large batches of hot foods. The foods shall be cooled rapidly using adequate methods and approved temperatures and times to prevent growth of vegetative bacteria, toxin formation, and/or germination of spores.
• 3-501.15(A)(1)-(7) - Through discussion with CFM, chef, and employee, learned that nothing is done to facilitate cooling, nor is cooling monitored. After hot foods are prepared such as pasta salad or potato salad, they are placed in large, covered plastic containers and stacked on top of each other in the walk in cooler and left to cool in this manner.
  Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.

March 05, 2007 (Routine)

• 2-401.11(A) - Critical Open coffee travel mug stored next to single service containers under sandwich prep table.
  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.
• 3-301.11(C) - Cups with no handles are provided to dispense cous cous and tabouleh.
  Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact.
• 3-501.16(A)(1) - Corrected During Inspection Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: roasted chickens 128 F and 132 F.
  Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.17(B) - Critical The following ready-to-eat , commercially processed food in the refrigeration unit was not properly dated for disposition after opening: deli meats.
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are commercially processed and held at 41F or below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS or if held at 41F-45F shall be clearly labeled and date marked with a "USE BY" date not exceeding 4 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like opened packages of deli meats are opened on 3/5 they shall be date marked with a "use by" date not exceeding 3/11.
• 4-204.112(B) - There were no temperature measuring devices located in the delfield reach in units under the slicers.
  Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
• 4-301.11 - Corrected During Inspection The roast chicken hot holding area of the salad bar was 55 F due to setting being too low and several heat bulbs burned out.
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. If the unit(s) are not capable of holding foods at a temperature of 41F or below by January 1, 2008 the unit(s) shall be replaced. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in other working refrigerators.
• 4-501.11(A) - The holding area of the film wrapper is damaged.
  Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
• 4-601.11(C) - The outside of several large lexan pans under table across from fryer are soiled with food debris, old date stickers and liquid.
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 6-501.110(B) - Coats and purses are stored on paper goods shelving unit.
  Instruct employees to use the designated lockers and clothes hooks to prevent contamination of food, food equipment and utensils, and preparation surfaces.
• 6-501.18 - Cleaning brush stored in hand sink.
  Maintain handwashing sinks in sanitary and operable condition.

August 04, 2006 (Critical Procedures)

March 15, 2006 (Routine)

• 4-202.16 - Milk crates found used for elevating food supplies above the floor inside 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.
• 4-501.116 - Corrected During Inspection The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution at the 3-vat sink.
  Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution.
• 4-502.11C - The ambient air temperature gauge on the food preparation walk-in refrigerator is not in good repair and/ or not accurate in the range of use.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 4-703.11C - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitizing basin at the 3-vat sink
  Provide 200 ppm of Quaternary Ammonium Compound concentration at the sanitizing basin of the 3-vat sink and immerse or expose food contact surfaces to sanitizing solution for adequate time.
• 5-205.15B - Plumbing connections on the base of the faucet at the produce sink in the food prep area is leaking.
  Plumbing systems and components shall be maintained in good repair.
• 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. Signage is missing at the handsink in the food prep area.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

November 14, 2005 (Routine)

• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor in the produce walk-in refrigerator.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.17C - Critical Repeat The ready-to-eat (RTE) commercially processed salad dressings, deli meats, and cheese in the refrigeration unit were not properly dated for disposition after opening.
  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 days or within 4 calendar days if held at 45F. 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.
• 6-501.113A - A broom was noted to be stored in such a way that it is contaminating the hand sink in the food prep area.
  Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
• 6-501.12A - Repeat The floor in the food preparation area was noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

November 14, 2005 (Routine)

• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor in the produce walk-in refrigerator.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.17C - Critical Repeat The ready-to-eat (RTE) commercially processed salad dressings, deli meats, and cheese in the refrigeration unit were not properly dated for disposition after opening.
  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 days or within 4 calendar days if held at 45F. 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.
• 6-501.113A - A broom was noted to be stored in such a way that it is contaminating the hand sink in the food prep area.
  Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
• 6-501.12A - Repeat The floor in the food preparation area was noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

June 29, 2005 (Critical Procedures)

• 3-501.16B - Critical Repeat The top layers of the salads on the salad bar were cold holding at improper temperatures.
  Stir the items on the salad bar more frequently for even temperature throughout the food.
• 4-601.11C - The wrapper equipment on the table in the prep area of the salad bar was observed soiled with an accumulation of dust, dirt, food residue, and/or other debris
  Maintain nonfood-contact surfaces of equipment clean.
• 6-501.12A - The floor inside the women's restroom was noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

February 03, 2005 (Routine)

• 3-501.16B - Critical The grilled chicken and water melon on the salad bar were cold holding at improper temperatures.
  CORRECTED DURING INSPECTION. Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F . or less. Note: HACCP guidelines recommend discard of potentially hazardous food items found stored at 70F or above for 2 or more hours.
• 3-501.17C - Critical The ready-to-eat (RTE) commercially processed sauces and salad dressings in the refrigeration unit were not properly dated for disposition after opening.
  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 days or within 4 calendar days if held at 45F. 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.
• 3-501.18D - Critical The commercially processed ready-to-eat (RTE) pasta salad in the refrigeration unit was not discarded by the "consume by" date.
  Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the "consume by" date after opening. 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.
• 3-501.18D - Critical According to the "consume by" date on the commercially processed ready-to-eat (RTE) pasta salad in the walk-in refrigerator, the food should have been discarded two days ago on Febbruary 01, 2005.
  CORRECTED DURING INSPECTION. Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the "consume by" date after opening. 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.
• 4-502.11C - The ambient air temperature gauge at the salad bar food prep station is not in good repair and/ or not accurate in the range of use.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 4-601.11C - The interior surfaces of the storage drawers in the prep area of the salad bar food items are soiled to sight and touch.
  Clean inside these drawers frequently and properly. Remove the paper and plastic liners from these unit and maintain them in clean condition at all times. Also, remove unnecessary materials from the drawers.
• 4-602.11E - Repeat Surfaces of the can opener blade was observed soiled with accumulations of grime and debris.
  Clean the surface of can opener blade and the base area at least every 24 hours to prevent debris build-up.
• 43.1-3-1A - Critical The Health Permit was not posted in view of customers but was rather kept in file.
  CORRECTED DURING INSPECTION. The permit must be posted in clear view of your customers as indicated on the permit.
• 5-202.12A - Water from the handwashing sink at restroom 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.
• 6-501.12A - Repeat The floor at the prep station for the salad bar was noted in need of proper cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

August 31, 2004 (Routine)

• 4-602.11E - The can opener was observed soiled with accumulations of grime and debris.
  CORRECTED DURING INSPECTION. Clean the surface of the can opener at any time when contamination may have occurred, at least every 24 hours, to prevent contamination of canned food.
• 6-501.12A - Repeat The floors in the food preparation area and in the restrooms were in need of cleaning. Paper towels were on the floors in the restrooms.
  CORRECTED DURING INSPECTION. Clean he floors often to prevent accumulation of debris and trash.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all hand sinks 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.
• 6-501.110A - Employees are not using dressing rooms or lockers to keep personal belongings. A handbag was noted on a shelf with single service containers, in the food prep area.
  CORRECTED DURING INSPECTION. Employees should use dressing room , lockers, or other facilities to store their personal items. Personal belongings must be completely separated from food and utensils to prevent contamination.

September 16, 2003 (Follow-up)

September 15, 2003 (Routine)

• 3-501.16B - Critical Diced turkey at salad bar had a temperature of 46F cold holding at improper temperatures.
  "Corrected during inspection" Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 4-501.110A - The wash temperature of the high temperature sanitizing warewashing machine is not meeting the manufacturer's specifications. Failed thermolabel test.
  Discontinue the use of the warewashing machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils. (Correct within 24 hours)
• 6-501.12A - Floor in the upstairs men's bathroom noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

May 28, 2003 (Follow-up)

May 23, 2003 (Other)

• 5-103.11B - Critical There has been replacement of the water heating system. The current water heating system has been calculated and the peak hot water demand for the establishment cannot be met. The installed water heating system is not the same as on approved plans.
  An upgrade of this water heating system is required to provide a minimum recovery rate of 449.6 GPH of 140 F water at 100 F rise. Prior to purchase or installation of the water heating system, contact the plan reviewer at (703) 246-2360 to provide all information from your engineer (i.e. make, model, input, and recovery rate) or fax a copy of the unit specifications to my attention at the Health Department for final approval.
• 4-501.15A - The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. A heat sensitive test was conducted and the machine was not sanitizing at the required final rinse temperature.
  Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.

February 28, 2003 (Routine)

• 8-304.11A - The permit is not posted in a location that is conspicuous to consumers.
  Post the permit in a conspicuous location to consumers.Corrected.
• 5-205.15B - Observed the handsink at the salad bar is splashing water .
  Repair and maintained in good repair.
• 4-501.11A - Observed a plastic hose from where the old soda machine is attached is broken and hanging out from the base.
  If not in used, take out the hose.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: can opener and faucet spout.
  Clean and sanitize these surfaces for food contact.Can opener is corrected.
• 6-305.11B - Repeat Lockers or other suitable facilities are not provided for employees clothing and other possessions.
  Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions.Corrected.
• 6-501.113B - Observed a broom stored behind the salad bar.
  Keep all the cleaning tools in the mop sink area.Corrected.
• 4-502-11A - Colander was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  Discard and replace the equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code.Corrected.
• 4-903.11B - Repeat Clean metal deep trays were not observed stored in a position to allow air-drying.
  Store metal deep trays in a self-draining position that allows air-drying.
• 3-501.16B - Critical Whole packages of basil chicken soup and beef stews under the prep table at the salad prep room cold holding at improper temperatures.
  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.Corrected.
• 3-501.17A - Critical The prepared ready-to-eat (RTE) bags of soups in the salad prep refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.Corrected.
• 4-202.16 - Repeat Milk crate(s) found used for the following:1.As a shelving unit for drying buckets inside the prep room.
  Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 6-303.11A - Repeat Inadequate lighting was noted in the prep room.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.