September 04, 2009 (Routine)

• 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to name the Big Five Foodborne Illnesses and/or the primary symptoms of illnesses/diseases that are transmissible through food.
  The person in charge shall know the symptoms associated with foodborne illness (E.coli, Salmonella, Typhi, Shigella, Norovirus and Hepatitis). Common symptoms of foodborne illness include vomiting, diarrhea, jaundice and/or sore throat with fever.
• 4-204.11 - Drip collection pans are not present in the hood.
  Exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single service items.
• 4-204.112(B) - There was no temperature measuring device located in the following cold or hot holding equipment:Observed the True 2 door prep refrigerator without a thermometer present
  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.
• 43.1-3-4(a)-(h) - 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.

July 24, 2008 (Follow-up)

June 24, 2008 (Critical Procedures)

• 2-102.11(C) - Corrected During Inspection Critical Repeat The person in charge failed to name the Big Five foodborne illnesses and/or describs the primary symptoms of illnesses/diseases that are transmissible through food.
  The Person in Charge or certified food manager shall know that symptoms of nausea, fever, sore throat, jaundice, vomiting, and/or diarrhea are transmissible to food. In addition, diseases such as E. Coli, Salmonella Typhi, Shigella, Norovirus, and Hepatitis A are also transmissible to food.
• 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: Observed Sizzlin Chicken Tortilla soup at 130F
  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.
• 3-501.16(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: Observed low carb egg salad at 50F, Maryland Krab at 46F, chicken salad at 49F, cheddar cheese at 54F
  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.

March 03, 2008 (Follow-up)

• 4-204.11 - Repeat Grease from the exhaust hood system at the cook line was able to drip onto food-contact surfaces below. Observed a papertowel plugged into the opening of the vent hood drip opening.
  Exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single service items.
• 4-402.11(A) - Repeat The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: Observed caulking on the handwashing sink, adjacent to the deli, is cracked.
  Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.

February 25, 2008 (Routine)

• 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to describe the primary symptoms of illnesses/diseases that are transmissible through food.
  The Person in Charge or certified food manager shall know that symptoms of nausea, fever, sore throat, jaundice, vomiting, and/or diarrhea are transmissible to food. In addition, diseases such as E. Coli, Salmonella Typhi, Shigella, Norovirus, and Hepatitis A are also transmissible to food.
• 3-304.12(A)-(F) - Corrected During Inspection Repeat Dispensing and/or in-use utensils improperly stored between use as follows: Observed rice paddle, including the handle, was laying in the sushi rice.
  During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently.
• 4-204.11 - Grease from the exhaust hood system at the cook line was able to drip onto food-contact surfaces below. Observed a papertowel plugged into the opening of the vent hood drip opening.
  Exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single service items.
• 4-402.11(A) - The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: Observed caulking on the handwashing sink, adjacent to the deli, is cracked.
  Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
• 7-202.12(A)(1)-(4) - Critical The concentration of the quaternary ammonia solution was measured in excess of 200 ppm.
  Maintain the concentration of the quaternary ammonia at 200 ppm.

May 30, 2007 (Routine)

• 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: egg sld, tuna sld, olives in oil.
  Potentially hazardous foods shall be held cold at a temperature of 41F or below.
• 3-501.19(A) - Corrected During Inspection Critical The written procedures did not include a discard time [not to exceed four hours] for the use of time as a public health control with the following potentially hazardous food item(s): sushi rice.
  If time only is used as a public health control for potentially hazardous foods held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment.
• 4-904.11(A) - Sushi containers for take out purchase were stored outside of original packaging where some dust particles may have accumulated.
  Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and contact surfaces are prevented. Store in original packaging.
• 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: rice cooker.
  Food equipment in a food establishment shall be NSF certified or classified by an ANSI-accredited certification program. Alternatively the equipment may be designated and labelled for staff use only.

October 24, 2006 (Routine)

• 3-304.12(A)-(F) - Corrected During Inspection Utensils improperly stored between use. Observed Knives and tongs stored improperly on prep sink and prep table. Also observed in use tong stored over top of convectional oven.
  Store utensil on clean and sanitize surface to prevent contamination.
• 3-305.11(A)(1) - Food stored in a wet and soiled location. Observed boxes of condiments stored in pooled water and debris, underneath the cold hold display case.
  Relocate these condiment boxes to protect them from contamination.
• 3-501.16(A)(2)(a) - Critical Salmon, Noodles, rice, turkey burger and pasta salad at cold holding display case cold holding at improper temperatures.
  Maintain these potentially hazardous foods at 41 F or below to prevent the growth of foodborne bacteria.
• 4-101.11(D) - Corrected During Inspection Cleaned utensils stored on paper lined trays.
  Remove paper liner from storing trays.
• 4-501.11(A) - Cold holding display case was observed in a state of disrepair and damaged. Water leaking at storage cabinet below causing water to pool.
  Repair the cold holding display. Keep equipment in good repair.
• 4-601.11(B) - Plastic food sealing wrap roll in install too close to the floor exposing wrapping to possible contamination.
  Elevate the wrapping roll at least 6 inches from the floor to prevent from contamination.
• 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:1) Cabinet under deep fryer.2) Shelving under prep table near purge sink.3) Cabinet under leaky cold holding display case.
  Clean equipment surfaces more often to prevent accumulation of dirt.
• 6-301.12(A) - Corrected During Inspection Observed that no paper towels were available for handwashing sink at deli.
  Provide adequate supply of paper towels to encourage employees proper hand drying after washing their hands.
• 6-501.11 - Repeat Hand sink and splash guard on prep sink and hand sink is not maintained in good repair. Screen missing on floor drain at prep sink.
  Recaulk hand sink securely to the wall and remove old caulking and recaulk splash guard on prep sink .Replace missing screen on the floor drain.

April 12, 2006 (Routine)

• 3-302.11A1 - Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Boxes of raw chicken observed stored next to boxes of cooked steak in the walk in cooler.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-501.17C - Critical The ready-to-eat (RTE) commercially processed lunch meats in the refrigeration unit was 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.
• 4-501.11A - Repeat The 2 vat sink was observed damaged.
  Repair the 2- vat sink 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.
• 4-502.13A - Manufacturer containers were observed reused for the storage olives in the produce walk in cooler.
  Discontinue the reuse of single-use containers for olive storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-602.13 - Repeat The nonfood contact surface of the overhead storage bins for the sandwich wrapping and the cabinets under the sandwich order counter were observed soiled.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 6-501.11 - Caulking missing in some areas around the counter of the sandwich prep area.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

April 12, 2006 (Routine)

• 3-302.11A1 - Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Boxes of raw chicken observed stored next to boxes of cooked steak in the walk in cooler.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-501.17C - Critical The ready-to-eat (RTE) commercially processed lunch meats in the refrigeration unit was 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.
• 4-501.11A - Repeat The 2 vat sink was observed damaged.
  Repair the 2- vat sink 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.
• 4-502.13A - Manufacturer containers were observed reused for the storage olives in the produce walk in cooler.
  Discontinue the reuse of single-use containers for olive storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-602.13 - Repeat The nonfood contact surface of the overhead storage bins for the sandwich wrapping and the cabinets under the sandwich order counter were observed soiled.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 6-501.11 - Caulking missing in some areas around the counter of the sandwich prep area.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

July 27, 2005 (Routine)

• 4-501.114C - Corrected During Inspection Critical Repeat Quaternary Ammonium sanitizing solution used was not at an acceptable concentration, over 400 ppm in 3-vat sink.
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
• 4-501.11A - The 2 vat produce sink was observed in a state of disrepair and damaged.
  Repair the 2 vat produce sink 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.
• 4-602.13 - The nonfood contact surface of the following equipment had accumulations of grime and debris:- door gaskets of the walk in deli freezer- counter top under weighing scales, next to sandwich order area- counter around sandwich order area- cabinets under sandwich order area- door glides under counter
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:Proctor Silex crock-pot
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 5-205.15B - Faucet at 3-vat sink, next to hood, was observed leaking.
  Plumbing systems and components shall be maintained in good repair.
• 6-303.11C - Inadequate lighting was noted under the hood, several lights observed out.
  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.
• 6-501.111C - Critical Methods are not being used to control pests. Large amount of fruit flies were observed around the deli/bakery area and around the trash compactor.
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.12A - Floor under the 2-vat produce prep sink is notted 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.

July 27, 2005 (Complaint)

• 4-602.13 - The nonfood contact surface of the following had accumulations of grime and debris:-counter around sandwich order area- counter top under weighing scale- cabinets under sandwich order area
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 6-501.111C - Critical Methods are not being used to control pests. Large amount of fruit flies observed in the bakery/deli area and around the trash compactor.
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

February 23, 2005 (Critical Procedures)

• 3-302.11A1 - Critical Raw animal food stored over ready-to-eat (RTE) food in the walk in freezer.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-501.16B - Corrected During Inspection Critical Repeat Items on salad bar (pasta and potato salads) 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.
• 4-501.114C - Corrected During Inspection Critical Repeat Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. (400 ppm at the 3-vat sink)
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
• 43.1-3-3A - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. This includes hours of food service and preparation. Failure to provide a CFM may result in immediate suspension of the foodservice permit.

October 05, 2004 (Routine)

• 6-501.11 - Hole observed in wall by bulletin board in sushi prep area.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3-501.16A - Critical Clam chowder soup (85F) hot holding at improper temperatures.
  CORRECTED DURING INSPECTION: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
• 3-501.17C - Critical The ready-to-eat (RTE) commercially processed salad bar salads and dressing observed in the refrigeration unit was not properly dated for disposition after opening.
  CORRECTED DURING INSPECTIONS: 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.
• 4-501.114C - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration in the 3- vat sink by produce walk in box.
  CORRECTED DURING INSPECTION: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
• 6-501.114A - Facility is storing unnecessary items to the operation or maintenance of the establishment outside, in the back of store.
  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.
• 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. crock-pot for hot holding steak meat
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 6-501.14A - Vent shield observed with dust accumulation at the bottom of the salad bar.
  CORRECTED DURING INSPECTION: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.

March 23, 2004 (Routine)

• 4-602.11A - Critical Observed dirty knives stored with paper goods under sushi making station.
  Corrected during inspection. Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
• 3-501.16B - Critical Repeat Observed mayonnaise (64F) stored with paper goods in un-refrigerated cabinet under deli makestation.
  Corrected during inspection. Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or less.
• 43.1-3-3A - Critical Observed no Certified Food Manager on the premises during food preparation and service.
  Corrected during inspection. A Certified Food Manager should be present at all times during food sale or service.
• 6-301.12A - Repeat Observed no paper towels available near handwashing station in deli sandwich area.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 4-302.14 - Observed there is no test kit in the establishment for monitoring the concentration of the quaternary ammonia sanitizing solution.
  Obtain a quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 7-202.12B - Critical Observed the quaternary ammonia sanitizing solution in the 3-vat sink at a concentration of 300 ppm.
  Corrected during inspection. Use only quaternary ammonia sanitizing solution at a concentration of 200 ppm to ensure proper sanitization of food contact surfaces.
• 6-501.12A - Repeat Observed floor underneath hose near 3-vat sink 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.
• 4-501.11A - Repeat Observed the following equipment in need of repair:1. display case backing falling off of main frame2. table in hallway between salad bar prep and bakery in need of repair (top surface)
  Repair the display case to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability. If unable to repair the equipment, replace the unit.
• 4-101.11B - Observed shelving in hallway between salad prep and bakery lined with cardboard.
  Remove cardboard to expose a surface that is easily cleanable for storage of food contact items.