Italian Deli, 1522 Belle View Boulevard, Alexandria, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Italian Deli
Address: 1522 Belle View Boulevard, Alexandria, Virginia
Total inspections: 15
Last inspection: Oct 9, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 3-301.11(B) - Corrected During Inspection Critical Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: A food worker touched bread with bar hands
  • 6-301.12(A) - Corrected During Inspection Observed that paper towels were not provided at each handwashing sink.
  • 3-501.17(B) - Corrected During Inspection Critical Repeat The following read-to-eat, commercially processed food was not properly dated for disposition after opening: Stuffed grape leaves, mozzerella cheese
  • 3-501.17(A)(1) - Corrected During Inspection Critical Repeat The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: lasagna, tomato sauce
  • 3-304.14(B)(1) - Improper use of wet wiping cloths for the following activity: under cutting board as a non-skid surface
October 09, 2009Routine32Details / Comments
7-202.12(C) - Corrected During Inspection Critical . A can of raid was observed in the facilityApril 21, 2009Critical Procedures10Details / Comments
  • 2-402.11(A) - Employees observed working in the food service area without proper hair restraints
  • 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: shrimp, chicken and tuna salads
  • 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: chicken salad in upright 3 dr unit and any other ready to eat food such as grape leaves or shrimp salad
  • 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 ham
  • 4-301.11 - The display cases were not currently operating as required to cold hold food at a temperature of 41F or less.
  • 5-501.113(B) - Corrected During Inspection Outside refuse container was uncovered.
  • 7-102.11 - Critical Working containers of poisonous and toxic materials are not properly labeled with a common name.
November 19, 2008Routine43Details / Comments
  • 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.
  • 3-202.15 - Corrected During Inspection Critical The following food item(s) from damaged packaging were found offered for sale or service: Red peppers
  • 3-302.11(A)(2) - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Hamburger and eggs
  • 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Turkey lunchmeat 50F
  • 4-501.114(A) - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration. No chlorine was add to the sanitizing bucket.
  • 7-208.11(B) - Corrected During Inspection Critical First Aid Supplies are being stored directly on top of soda cans.
October 15, 2007Routine60Details / Comments
No violation noted during this evaluation. June 13, 2007Follow-up00Details / Comments
  • 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:1. Roast beef (58F)2. Deli Turkey(56F)3. Deli ham (48F)
  • 43.1-3-3(a) - Corrected During Inspection Critical Repeat There is no Certified Food Manager present at the beginning of the inspection.
March 28, 2007Critical Procedures20Details / Comments
  • 3-304.12(A)-(F) - Corrected During Inspection Dispensing and/or in-use utensils improperly stored between use.
  • 43.1-3-3(a) - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
November 16, 2006Routine11Details / Comments
  • 3-305.11A3 - Corrected During Inspection Food stored on the floor and/or food stored less than 6" above the floor. Cans of food on a bottom shelf downstairs.
  • 4-502.13A - Manufacturer containers were observed reused for the storage of other foods.
  • 4-904.11B - Corrected During Inspection Unwrapped forks were not stored with the handles up.
  • 7-102.11 - Corrected During Inspection Critical Working container of degreaser is not properly labeled.
  • 7-202.12A - Corrected During Inspection Critical Repeat The quaternary ammonia sanitizing concentration in a bucket is not being used in accordance with law or the manufacturer's use directions. It is >200ppm.
June 19, 2006Routine23Details / Comments
  • 3-305.11A3 - Corrected During Inspection Food stored on the floor and/or food stored less than 6" above the floor. Cans of food on a bottom shelf downstairs.
  • 4-502.13A - Manufacturer containers were observed reused for the storage of other foods.
  • 4-904.11B - Corrected During Inspection Unwrapped forks were not stored with the handles up.
  • 7-102.11 - Corrected During Inspection Critical Working container of degreaser is not properly labeled.
  • 7-202.12A - Corrected During Inspection Critical Repeat The quaternary ammonia sanitizing concentration in a bucket is not being used in accordance with law or the manufacturer's use directions. It is >200ppm.
June 19, 2006Routine23Details / Comments
  • 2-401.11A - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 3-301.11B - Corrected During Inspection Critical Employee observed handling ready-to-eat (RTE) food, slicing cold cuts on the meat slicer, with his bare hands.
  • 3-302.11A1 - Corrected During Inspection Critical Raw animal food, beef, stored over ready-to-eat (RTE) food in the reach-in refrigeration unit.
  • 43.1-3-3A - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
  • 7-202.12A - Corrected During Inspection Critical The bleach sanitizing concentration in a bucket is greater than 200ppm and is not being used in accordance with law or the manufacturer's use directions.
December 09, 2005Critical Procedures50Details / Comments
  • 2-401.11A - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 3-301.11B - Corrected During Inspection Critical Employee observed handling ready-to-eat (RTE) food, slicing cold cuts on the meat slicer, with his bare hands.
  • 3-302.11A1 - Corrected During Inspection Critical Raw animal food, beef, stored over ready-to-eat (RTE) food in the reach-in refrigeration unit.
  • 43.1-3-3A - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
  • 7-202.12A - Corrected During Inspection Critical The bleach sanitizing concentration in a bucket is greater than 200ppm and is not being used in accordance with law or the manufacturer's use directions.
December 09, 2005Critical Procedures50Details / Comments
No violation noted during this evaluation. November 07, 2005Follow-up00Details / Comments
No violation noted during this evaluation. November 07, 2005Follow-up00Details / Comments
  • 4-501.11A - The following units were observed in a state of disrepair and damaged:1. 3 dr beverage air freezer unit is inoperatoinal2. Shelving is rusted in 3 dr refrigerator3. Bottom panel of 3 door refrigerator is peeling
  • 5-202.13 - Critical An air gap between the water supply outlet and the flood rim level 3 vat sink santizing basin is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
  • 6-202.14 - Toilet room door is not provided with a self-closing door.
  • 6-202.15 - Openings to the exterior of the building are present along the rear exterior door.
  • 6-303.11C - Lighting was inadequate under the hood..
  • 6-501.11 - Wall on right hand side of toilet room is not maintained in good repair.
November 01, 2005Pre-Opening15Details / Comments
  • 4-501.11A - The following units were observed in a state of disrepair and damaged:1. 3 dr beverage air freezer unit is inoperatoinal2. Shelving is rusted in 3 dr refrigerator3. Bottom panel of 3 door refrigerator is peeling
  • 5-202.13 - Critical An air gap between the water supply outlet and the flood rim level 3 vat sink santizing basin is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
  • 6-202.14 - Toilet room door is not provided with a self-closing door.
  • 6-202.15 - Openings to the exterior of the building are present along the rear exterior door.
  • 6-303.11C - Lighting was inadequate under the hood..
  • 6-501.11 - Wall on right hand side of toilet room is not maintained in good repair.
November 01, 2005Pre-Opening15Details / Comments

October 09, 2009 (Routine)



Violations:
  • 3-301.11(B) - Corrected During Inspection Critical Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: A food worker touched bread with bar hands
    Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
  • 6-301.12(A) - Corrected During Inspection Observed that paper towels were not provided at each handwashing sink.
    Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
  • 3-501.17(B) - Corrected During Inspection Critical Repeat The following read-to-eat, commercially processed food was not properly dated for disposition after opening: Stuffed grape leaves, mozzerella cheese
    Refrigerated, ready-to-eat, commercially processed potentially hazardous foods (time/temperature control for safety food) that are held for more than 24 hours after opening shall be clearly labeled with a "USE BY" date, not exceeding 7 TOTAL DAYS. For example, if foods like opened packages of deli meats are opened on October 9, 2009 they shall be date marked with a "use by" date not exceeding October 15, 2009.
  • 3-501.17(A)(1) - Corrected During Inspection Critical Repeat The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: lasagna, tomato sauce
    Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on October 9, 2009 they shall be date marked with a "use by" date not exceeding October 15, 2009.
  • 3-304.14(B)(1) - Improper use of wet wiping cloths for the following activity: under cutting board as a non-skid surface
    Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
Comments:
Comments
The purpose of this visit was to conduct a routine inspection.
Water Heater: Jet Glas, MIITW75t6BN12, 76,000 BTU, 73.7 GPH
Pest control; monthly,No activity was noted during time of inspection, Date could not be determined during inspection as invoice could not be found
Hood system: Cleaned every 6 months, May, 2009
Grease trap cleaned every 4 months
If you have any questions, please call 703-246-8442

April 21, 2009 (Critical Procedures)



Violation: 7-202.12(C) - Corrected During Inspection Critical . A can of raid was observed in the facility
Because of their toxicity, restricted use pesticides shall only be applied by a certified applicator.
Comments:
The purpose of today’s inspection was to conduct a Critical procedure inspection. Thank you for answering my questions as this allows me to clarify information and identify areas where your processes may need further attention or assessment.
During the inspection of this establishment it was noted that management was aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. However, the person in charge was NOT able to name the Big Five Foodborne illness which are required to be reported to the Health Department; information was left with the CFM to post. The facility does have an employee health policy and would not allow food workers to work if having symptoms outlined in the employee health handout provided to the CFM
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
IMPORTANT:
1. Fax a copy of you current CFM card, to my attention at the health department within 10 days.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.

November 19, 2008 (Routine)



Violations:
  • 2-402.11(A) - Employees observed working in the food service area without proper hair restraints
    Food employees shall wear hair restraints to effectively keep their hair from contacting exposed food, and clean equipment
  • 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: shrimp, chicken and tuna salads
    ANY potentially hazardous foods shall be held cold at a temperature of 41F or below to prevent potential bacterial growth
  • 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: chicken salad in upright 3 dr unit and any other ready to eat food such as grape leaves or shrimp salad
    ANY 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; correct by close of business
  • 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 ham
    ANY refrigerated, ready-to-eat, potentially hazardous foods 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; correct by close of business
  • 4-301.11 - The display cases were 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. Adjust or repair the unit(s) as needed immediately.
  • 5-501.113(B) - Corrected During Inspection Outside refuse container was uncovered.
    Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids
  • 7-102.11 - Critical Working containers of poisonous and toxic materials are not properly labeled with a common name.
    Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials; CORRECT by close of business.
Comments:
The purpose of this visit was to conduct a routine inspection.
COOKING, REHEATING & HOLDING TEMPERATURES:
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
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.
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.
Water Heater: Jet Glas, MIITW75t6BN12, 76,000 BTU, 73.7 GPH
Pest control; monthly,No activity was noted during time of inspection
Hood system: Cleaned every 6 months
Grease trap cleaned every 6 months

October 15, 2007 (Routine)



Violations:
  • 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.
  • 3-202.15 - Corrected During Inspection Critical The following food item(s) from damaged packaging were found offered for sale or service: Red peppers
    Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.
  • 3-302.11(A)(2) - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Hamburger and eggs
    Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
  • 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Turkey lunchmeat 50F
    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.
  • 4-501.114(A) - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration. No chlorine was add to the sanitizing bucket.
    A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as follows: (1) 25mg/L with a pH below 10 at 120F, (2) 50mg/L with a pH below 10 at 100F or pH below 8.0 at 75F, or (3) 100mg/L with a pH below 10 at 55F.
  • 7-208.11(B) - Corrected During Inspection Critical First Aid Supplies are being stored directly on top of soda cans.
    Store all first aid supplies in a kit or container that is located to preclude the accidental contamination of food, food equipment, and other food contact surfaces.
Comments:
The purpose of today’s inspection was to conduct a routine inspection. Thank you for answering my questions as this allows me to clarify information and identify areas where your processes may need further attention or assessment.
During the inspection of this establishment it was noted that management was aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. However, the person in charge was NOT able to name the Big Five Foodborne illness which are required to be reported to the Health Department; information was left with the CFM to post. The facility does have an employee health policy and would not allow food workers to work if having symptoms outlined in the employee health handout provided to the CFM
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Hot water heater: Jet Glas MIITW75T6BN12
Dishmachine: N/A
Grease trap cleaning: every 6 months
Vent hood cleaning: due in November
Vent hood filters: monthly
Pest Control service: last visit 10/09/07

It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.

June 13, 2007 (Follow-up)

Comments:
The purpose of today's visit was to conduct a follow-up inspection to the informal conference that was held at the Health Department on 4/17/2007 for No CFM. Please review the following:

1. Upon my arrival at the facility a CFM was observed on site.
2. The facility is deemed in compliance at this time and will return to a normal inspection frequency.

Please remember that a CFM is required during all hours of operation, including food prep and warewashing.

Thank you

March 28, 2007 (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:1. Roast beef (58F)2. Deli Turkey(56F)3. Deli ham (48F)
    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. Also it helps to only fill the deli meat pans half full and keep the lid to the sandwich prep cooler closed in between sandwich preparation.
  • 43.1-3-3(a) - Corrected During Inspection Critical Repeat There is no Certified Food Manager present at the beginning of the inspection.
    It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
Comments:
The purpose of today's inspection was to perform a critical procedures inspection. Maintain all critical violations corrected. During the beginning of today's inspection, the Certified food manager was not present and arrived approximately 15 minutes after the start of the inspection. The facility was closed. However, afte the Certified food manager arrived, the facility was reopened and the permit was reinstated.
Observed one employee wash hands and the two employees working wearing gloves and using tongs to dispense RTE foods. Quaternary ammonia was tested at 200ppm.
Also, observed utensils being stored in a plastic container of water (68F) which stored utensils in service, sitting on counter near handsink. It is important to store the utensils on a clean and sanitized surface, in the food with the handles out or in water which is kept at 135F or above.
IMPORTANT: A certified Food manager shall be present during all operating hours of the establishment. Becuase this violation is a repeat violation, you will receive a letter of Informal Conference for no Certified Food Manager in the mail.
Note: Time is for inspection only.
Water Heater: Jet Glas, MIITW75t6BN12, 76,000 BTU, 73.7 GPH
Pest control; monthly,No activity was noted during time of inspection
Hood system: Cleaned every 6 months
Grease trap cleaned every 6 months
If you have any questions please call 703-246-2444.

November 16, 2006 (Routine)



Violations:
  • 3-304.12(A)-(F) - Corrected During Inspection Dispensing and/or in-use utensils improperly stored between use.
    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), 5. in a container of water if the water is maintained at a temperature of at least 135f and the container is cleaned frequently.
  • 43.1-3-3(a) - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
    It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you provide other employees with the food manager's license. ORS Interactive in Falls Church provides the required exam and photo identification card upon passing the exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
Comments:
The purpose of today's inspection was to perform a routine inspection. Maintain all critical violations corrected. During today's inspection, it was noted that the facility was clean and orderly. Observed employees wearing gloves and using tongs to dispense RTE foods. Also noted the dumpster area was exceptionally clean during inspection.
IMPORTANT: A certified Food manager shall be present during all operating hours of the establishment.
Water Heater: Jet Glas, MIITW75t6BN12, 76,000 BTU, 73.7 GPH
Pest control; monthly, last inspection 11/06 No pest activity noted on day of inspection
Hood system: Cleaned every 6 months
Hood filters: cleaned every 2 weeks
Grease trap cleaned every 6 months
Thank you for letting me serve you today. If you have any questions please call 703-246-2444.

June 19, 2006 (Routine)



Violations:
  • 3-305.11A3 - Corrected During Inspection Food stored on the floor and/or food stored less than 6" above the floor. Cans of food on a bottom shelf downstairs.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 4-502.13A - Manufacturer containers were observed reused for the storage of other foods.
    Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 4-904.11B - Corrected During Inspection Unwrapped forks were not stored with the handles up.
    To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
  • 7-102.11 - Corrected During Inspection Critical Working container of degreaser is 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.
  • 7-202.12A - Corrected During Inspection Critical Repeat The quaternary ammonia sanitizing concentration in a bucket is not being used in accordance with law or the manufacturer's use directions. It is >200ppm.
    The sanitizing concentration must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items. Maintain at 200ppm.
Comments:
This is a routine inspection. A pest control company treats once a month. The grease trap is cleaned out every 5 months.

June 19, 2006 (Routine)



Violations:
  • 3-305.11A3 - Corrected During Inspection Food stored on the floor and/or food stored less than 6" above the floor. Cans of food on a bottom shelf downstairs.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 4-502.13A - Manufacturer containers were observed reused for the storage of other foods.
    Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 4-904.11B - Corrected During Inspection Unwrapped forks were not stored with the handles up.
    To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
  • 7-102.11 - Corrected During Inspection Critical Working container of degreaser is 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.
  • 7-202.12A - Corrected During Inspection Critical Repeat The quaternary ammonia sanitizing concentration in a bucket is not being used in accordance with law or the manufacturer's use directions. It is >200ppm.
    The sanitizing concentration must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items. Maintain at 200ppm.
Comments:
This is a routine inspection. A pest control company treats once a month. The grease trap is cleaned out every 5 months.

December 09, 2005 (Critical Procedures)



Violations:
  • 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.
  • 3-301.11B - Corrected During Inspection Critical Employee observed handling ready-to-eat (RTE) food, slicing cold cuts on the meat slicer, with his bare hands.
    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 - Corrected During Inspection Critical Raw animal food, beef, stored over ready-to-eat (RTE) food in the reach-in refrigeration unit.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 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. The CFM arrived approximately 20 minutes after I arrived.
  • 7-202.12A - Corrected During Inspection Critical The bleach sanitizing concentration in a bucket is greater than 200ppm and is not being used in accordance with law or the manufacturer's use directions.
    The bleach sanitizing concentration must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items. Adjust the concentration to between 50 and 100ppm to prevent a possible toxic concentration.
Comments:
This is a critical procedures inspection. A pest control company will treat once a month. The grease trap will be cleaned out every 2 months, or adjusted as needed.

December 09, 2005 (Critical Procedures)



Violations:
  • 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.
  • 3-301.11B - Corrected During Inspection Critical Employee observed handling ready-to-eat (RTE) food, slicing cold cuts on the meat slicer, with his bare hands.
    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 - Corrected During Inspection Critical Raw animal food, beef, stored over ready-to-eat (RTE) food in the reach-in refrigeration unit.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 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. The CFM arrived approximately 20 minutes after I arrived.
  • 7-202.12A - Corrected During Inspection Critical The bleach sanitizing concentration in a bucket is greater than 200ppm and is not being used in accordance with law or the manufacturer's use directions.
    The bleach sanitizing concentration must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items. Adjust the concentration to between 50 and 100ppm to prevent a possible toxic concentration.
Comments:
This is a critical procedures inspection. A pest control company will treat once a month. The grease trap will be cleaned out every 2 months, or adjusted as needed.

November 07, 2005 (Follow-up)

Comments:
This visit was conducted to do a Follow up inspection. All violations have been corrected.
Inoperable freezer has been replaced with the same size Hobart 3 dr freezer reading 0 F
Approval is hereby granted for the issuance of a Health Department permit. This inspection report shall serve as your permit until the official permit is obtained. A routine inspection will be conducted in approximately 30 days. No equipment additions/changes/replacement are allowed without Health Department approval.

November 07, 2005 (Follow-up)

Comments:
This visit was conducted to do a Follow up inspection. All violations have been corrected.
Inoperable freezer has been replaced with the same size Hobart 3 dr freezer reading 0 F
Approval is hereby granted for the issuance of a Health Department permit. This inspection report shall serve as your permit until the official permit is obtained. A routine inspection will be conducted in approximately 30 days. No equipment additions/changes/replacement are allowed without Health Department approval.

November 01, 2005 (Pre-Opening)



Violations:
  • 4-501.11A - The following units were observed in a state of disrepair and damaged:1. 3 dr beverage air freezer unit is inoperatoinal2. Shelving is rusted in 3 dr refrigerator3. Bottom panel of 3 door refrigerator is peeling
    Repair the the above equipment 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.
  • 5-202.13 - Critical An air gap between the water supply outlet and the flood rim level 3 vat sink santizing basin is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
    Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
  • 6-202.14 - Toilet room door is not provided with a self-closing door.
    Provide a self-closer for the toilet room door. A toilet room shall be completely enclosed and provided with a tight fitting and self-closing door to minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
  • 6-202.15 - Openings to the exterior of the building are present along the rear exterior door.
    Provide a door sweep at rear exterior door. Protect the food establishment against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight fitting windows; and (3) Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 6-303.11C - Lighting was inadequate under the hood..
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
  • 6-501.11 - Wall on right hand side of toilet room is not maintained in good repair.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
This visit was conducted to do a Pre opening inspection of the above listed food service establishment.
Approval was not granted due to the above violations. Please correct and call for a follow -up inspection.

November 01, 2005 (Pre-Opening)



Violations:
  • 4-501.11A - The following units were observed in a state of disrepair and damaged:1. 3 dr beverage air freezer unit is inoperatoinal2. Shelving is rusted in 3 dr refrigerator3. Bottom panel of 3 door refrigerator is peeling
    Repair the the above equipment 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.
  • 5-202.13 - Critical An air gap between the water supply outlet and the flood rim level 3 vat sink santizing basin is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
    Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
  • 6-202.14 - Toilet room door is not provided with a self-closing door.
    Provide a self-closer for the toilet room door. A toilet room shall be completely enclosed and provided with a tight fitting and self-closing door to minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
  • 6-202.15 - Openings to the exterior of the building are present along the rear exterior door.
    Provide a door sweep at rear exterior door. Protect the food establishment against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight fitting windows; and (3) Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 6-303.11C - Lighting was inadequate under the hood..
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
  • 6-501.11 - Wall on right hand side of toilet room is not maintained in good repair.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
This visit was conducted to do a Pre opening inspection of the above listed food service establishment.
Approval was not granted due to the above violations. Please correct and call for a follow -up inspection.

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