August 04, 2009 (Routine)

Violations:

• 2-301.14(A)-(I) - 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 that could contaminate the hands.
  ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
• 2-301.15 - A food employee was observed cleaning their hands in a food preparation sink.
  ALL food employees shall wash their hands in ONLY a designated handsink.
• 2-402.11(A) - Employees observed working in the food service area without proper hair restraints.
  Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
• 3-302.11(A)(4) - Critical Repeat Unwrapped or uncovered food in the following location where the food is subject to contamination: walkin
  Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
• 3-302.12 - Unlabeled food containers with the following food items that are not easily identified by appearance: spices
  ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
• 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: Walkin and upright
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below.
• 4-501.11(A) - The followng mechanical refrigeration unit is not currenlty operating as required to cold hold food at a temperature of 41F or less: the walkin and upright
  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.
• 4-502.13(A) - Manufacturer containers were observed reused for the storage of spice plastic containers are used for the other food and spices after the container is empty.
  Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
• 6-501.12(A) - Repeat Observed that the floor in the kitchen is in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 7-202.12(C) - Critical Repeat Pesticides are not being applied by a certified applicator. Observed household spray.
  Because of their toxicity, restricted use pesticides shall only be applied by a certified applicator.

February 11, 2009 (Critical Procedures)

Violations:

• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat food in the refrigeration unit. Observed raw eggs over milk and uncovered ginger roots
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: food in walk in and prep units
  Foods shall remain covered at all times.
• 3-306.11 - The food on display is not protected from contamination.
  Food on display shall be protected from contamination by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means.
• 3-501.16(A)(1) - Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: food on the buffet listed in temperatures.
  Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above
• 6-202.15(A)(1)-(3) - Openings to the exterior of the building are present along the back door allowing in pest. Observed fruit flies in the facility and the mop are not hung.
  Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.

July 03, 2008 (Routine)

Violations:

• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: In a prep unit observed a bucket of raw chicken stored over a pan of fully cooked chicken
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 4-601.11(A) - Corrected During Inspection Critical The following equipment/utensils were observed soiled to sight and touch: A scoop which was in the same container along with clean utensils
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: The handsink basin and the gaskets on the refrigeration units
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 4-904.11(A) - Plastic ware accessable by customers were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented.
• 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: The waring blender and the reach in freezer in the dry storage area
  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.
• 5-205.11(B) - Corrected During Inspection The handwashing station at the back is being used for purposes other than washing hands.
  A handwashing sink may not be used for purposes other than hand washing.
• 6-101.11(A) - The wall in the dry storage area has holes in the dry wall and does not meet the standard of: 1. smooth, durable and easily cleanable.
  Wall, floor, and ceiling surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, and toilet rooms. Fill in the holes and paint to seal the wall
• 6-501.11 - Observed that the wall in the dry storage area and the door from the kitchen area leading to the front service area is not maintained in good repair. Both areas were observed with holes in the surface.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.114(A) - Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
  Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
• 6-501.12(A) - Observed that the walls in the dishwashing area, the dry storage area and the prep area 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 - Corrected During Inspection 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.
• 7-202.12(C) - Corrected During Inspection Critical Pesticides are not being applied by a certified applicator. A can of raid was observed on a shelf in the dry storage area.
  Because of their toxicity, restricted use pesticides shall only be applied by a certified applicator.

Comments:
The purpose of this inspection is a Routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
ADDITIONAL COMMENTS:
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. Also, the person in charge was able to name the Big Five Foodborne illness which are required to be reported to the Health Department, with the help of a previous handout provided by the health department.
During inspection observed that the current permit is posted in a place where customers can view. The CFM picks up food from an approved supplier.
Hot water heater: American Water Heater Group G52-75T75-4NV which uses 74,500 BTU's to produce 82 GPH of 120F water at an 80F rise.
Dishmachine: N/A
Sanitizer: Chlorine
Grease trap cleaning: Grease trap cleaned monthly. Per cfm a log is kept
Vent hood cleaning: Every 6 months
Pest Control service: monthly,
Seating: 44 seats (non-smoking) (2 public restrooms)
Consumer Advisory: No

March 31, 2008 (Critical Procedures)

Violations:

• 3-202.15 - Corrected During Inspection Critical The following food item(s) from damaged packaging were found offered for sale or service: A large can of potatoes was found on a shelf and was severely dented.
  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)(1) - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows In the Kenmore freezer, observed raw beef stored over frozen cauliflauer. In the walk in refrigerator observed raw shell eggs stored over ready to eat prepared dishes, Observed raw chicken stored over vegetables. In the reach in prep, observed a raw chicken breast touching an onion.
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-501.17(A)(1) - Corrected During Inspection Critical The prepared ready-to-eat (RTE) dishes, which are used at the hot bar and prepped the day prior to service are stored in the refrigeration unit and are not properly dated for disposition.
  Label the above foods with a "use by" date not to exceed 7 days. Per discussion, the cfm stated he would mark the items with a use by date of two days.
• 4-702.11 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: The five knives stored on the magnetic strip had an accumulation of dried food debris.
  In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.

Comments:
The purpose of this inspection is a Critical Procedures inspection in response to a complaint of a possible foodborne illness.. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
COMPLIANCE:
1. Replace the Kenmore reach in freezer which is home standard and replace with an approved design by the health department.
2. Continue to work on the cooling procedures. The CFM will use shallow pans, and not fill the pans with more than 2 inches of food and place in the walk in refrigerator to facilitate cooling.
3. Remember to cover foods and store in the proper order at all times, in the reach in refrigerators, freezers and walk in refrigerator. I have provided you with proper storage signs...place these on the inside of the walk in door and in the reach in units where you store raw foods.
4. Remember to thoroughly wash, rinse and sanitize all food contact surfaces, such as the knives stored on the magnetic strip, to remove the dried food debris from the utensil surface.
ADDITIONAL COMMENTS:
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. Also, the person in charge was able to name the Big Five Foodborne illness which are required to be reported to the Health Department.
During inspection observed that the current permit is posted in a place where customers can view. Also, per the CFM there have been no changes to the menu since the last inspection.
Hot water heater: American Water Heater Group G52-75T75-4NV which uses 74,500 BTU's to produce 82 GPH of 120F water at an 80F rise.
Dishmachine: N/A
Sanitizer: Chlorine, tested using facility test strips at 50ppm chlorine
Grease trap cleaning: Grease trap cleaned every 15 days.
Vent hood cleaning: Every 6 months (October 15, 2007); Filters are cleaned every 15 days.
Pest Control service: monthly, Contact pest control operater and fax a copy of you last inspection report within 10 days. Fruit flies were observed near the three vat sink.
Seating: 44 seats (non-smoking) (2 public restrooms)
Consumer Advisory: No

December 03, 2007 (Routine)

Violations:

• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: IN THE TRUE REACH IN 1-DOOR REFRIGERATOR, OBSERVED RAW CHICKEN OVER LETTUCE.
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: IN THE WALK IN REFRIGERATOR OBSERVED UNCOVERED RAW CHICKEN, BAKED POTATO'S AND COOKED GOAT.
  Foods shall remain covered at all times.
• 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: 1. THE GASKETS ON THE REACH IN REFRIGERATORS 2. THE RUST ON THE SHELVES OF THE REFRIGERATOR
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 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: THE KENMORE FREEZER IN THE DRY STORAGE AREA
  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.
• 6-101.11(A) - The EXPOSED WOOD AND DRYWALL LOCATED ON THE HALF WALL NEAR THE HOBART MIXER AND THE HALF WALL WHICH DIVIDES THE DISHWASH AREA AND THE COOKLINE IS IN NEED OR REPAINTING AND/OR SEALING AS IT IS UNSEALED WOOD SURFACE AREAS SHALL BE: 1. smooth, durable and easily cleanable. 2. closely woven and easily cleanable carpet. 3.
  Wall, floor, and ceiling surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, and toilet rooms.
• 6-501.11 - Observed that the FOLLOWING is not maintained in good repair. 1. COVE MOULDING ALONG THE COOKLINE 2. tHE WALLS IN THE DRY STORAGE AREAS 3. CHIPPING PAINT ON WALLS AND SIDE WALLS AT COOKLINE AND NEAR THE HOBART MIXER.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12(A) - Observed that the WALLS NEAR THE COOKLINE ARE in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The concentration of the CHLORINE SANITIZER solution was measured in excess of 100 ppm, IN THE THREE VAT SINK.
  Maintain the concentration of the CHLORINE SANITIZER BETWEEN 50-100PPM

Comments:
The purpose of this inspection is a Critical Procedures inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
ADDITIONAL COMMENTS:
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. Also, the person in charge was able to name the Big Five Foodborne illness which are required to be reported to the Health Department.
During inspection observed that the current permit is posted in a place where customers can view. Also, per the CFM there have been no changes to the menu since the last inspection. The thermometer was calibrated during inspeciton. The CFM picks up food from an approved supplier.
Hot water heater: American Water Heater Group G52-75T75-4NV which uses 74,500 BTU's to produce 82 GPH of 120F water at an 80F rise.
Dishmachine: N/A
Sanitizer: Chlorine
Grease trap cleaning: Grease trap cleaned monthly. Per cfm a log is kept
Vent hood cleaning: Every 6 months Last inspection 10/15/2007
Pest Control service: monthly,
Seating: 44 seats (non-smoking) (2 public restrooms)
Consumer Advisory: No

August 16, 2007 (Follow-up)

Violation: 3-501.14(A) - Critical Repeat The following cooked food item(s) are not being adequately cooled according to the time and/or temperature requirements of 135F to 41F or less within 6 hours: In the walk in refrigerator: The chick peas, rice, curry chicken and spinach ranging in temp of 45-46f made the previous day AND the Rice pudding 75f, which was stored on a counter overnight and until 12:30pm when the product temperature was taken.
Cooked potentially hazardous foods (time/temperature control for safety food) shall be cooled: 1) within 2 hours from 135F to 70F and 2) within a total time of 6 hours from 135F to 41F
Comments:
The purpose of this inspection is a follow-up to check on several procedures at the facility.which needed correction. This inspection is in reference to a critical procedure inspection conducted on August 6, 2007. The following was discussed or observed during the follow-up:
1. The glass hot box was removed from the premesis
2. The hobart mixer is going to be repaired or removed if a repair cannot take place.
3. The pest control report was available for inspection and the inspection was on 8/8/07. In addition, the screen at the back door was repaired to prevent pests from entering the facility.
4. The three vat sink was tested at 50ppm chlorine using facility test strips
5. The steam water at the hot bar was 189f.
6. An agreement was made with the CFM to purchase an icewand for cooling foods processed in the facility. Please call me when you purchase the icewand for verification of the agreement.
Thank you. If you have any questions please call 703-246-8442

August 06, 2007 (Critical Procedures)

Violations:

• 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to explain how the PIC, food employees, and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees
  Employees must report to the person in charge, a diagnosis of one of the Big Five Foodborne illnesses or symptoms and the Person in charge must exclude employees from working with food if the employee exibits symptoms or has a diagnosis of one of the Big Five Foodborne illnesses. In addition, the person in charge must report to the health department if an employee has a diagnosis of one of the big five.
• 2-102.11(C) - Corrected During Inspection Critical The person in charge was unable to explain the significance of the relationship between maintaining the time and temperature of potentially hazardous food items and the prevention of foodborne disease. NOTE: THE RICE PUDDING WAS LEFT TO COOL OVERNIGHT AND MOST OF THE AFTERNOON ON THE COUNTER.
  The Person in Charge or certified food manager shall be aware that foodborne illness can be caused by temperature abuse of foods, especially if left out at room temperature for extended periods of time. Cold foods shall remain at 41F or below and hot foods at 135For above. DISCARD THE RICE PUDDING.
• 3-501.14(A) - Critical The following cooked food item(s) are not being adequately cooled according to the time and/or temperature requirements of 135F to 41F or less within 6 hours: In the walk in refrigerator: The chick peas, rice, curry chicken and spinach ranging in temp of 45-46f made the previous day AND the Rice pudding 75f, which was stored on a counter overnight and until 12:30pm when the product temperature was taken.
  Cooked potentially hazardous foods (time/temperature control for safety food) shall be cooled: 1) within 2 hours from 135F to 70F and 2) within a total time of 6 hours from 135F to 41F
• 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: The chick peas, rice, curry chicken and spinach which ranged from 45F to 46f and were stored overnight in the walk in refrigerator AND The Rice pudding, 75F which was placed on the prep counter at midnight the previous night until inspection time of the rice pudding at approximately 12;30pm
  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. Discard the rice pudding.
• 4-702.11 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: Because a food worker was observed washing with soap and water and rinsing with water and skipping the sanitize step, the utensils such as pans,and plastic containers were not sanitized.
  In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
• 4-703.11(C) - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
  The sanitize basin of a 3-vat sink shall operate at a chemical concentration of at least 50-100ppm of chlorine, 12.5 - 25ppm of iodine, or 200ppm of quaternary ammonium compound.
• 4-703.11(C) - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket.
  The wiping cloth buckets used for the storage of wet towels shall be maintained at a chemical concentration of at least 50-100ppm of chlorine, 12.5 - 25ppm of iodine, or 200ppm of quaternary ammonium compound.

Comments:
The purpose of this inspection is a Critical Procedures inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
COMPLIANCE:
1. Remove the Hobart mixer and the glass hot box from the premises.
2. Replace the Kenmore reach in freezer which is home standard and replace with an approved design by the health department.
3. Continue to work on the cooling procedures. PICK A METHOD OF COOLING AND A FOLLOW-UP WILL BE CONDUCTED TO CHECK ON THE CORRECTION OF THE COOLING PROCEDURES ON AUGUST 16.
4. Contact your pest control operator for an inspection as fruit flies were observed near the three vat sink.
5. Remember to set up your sanitize basin each day and also your wet wiping cloth bucket with 50-100ppm chlorine.
6. Keep your steam table hot water at a minimum of 165f.
ADDITIONAL COMMENTS:
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 person in charge was not able to name the Big Five Foodborne illness which are required to be reported to the Health Department.
During inspection observed that the current permit is posted in a place where customers can view. Also, per the CFM there have been no changes to the menu since the last inspection.
Hot water heater: American Water Heater Group G52-75T75-4NV which uses 74,500 BTU's to produce 82 GPH of 120F water at an 80F rise.
Dishmachine: N/A
Sanitizer: Chlorine
Grease trap cleaning: Grease trap cleaned monthly. Recommend maintaining a written record of the cleaning.
Vent hood cleaning: Every 6 months (January 2007)
Pest Control service: monthly, Contact pest control operater and fax a copy of you last inspection report within 10 days. Fruit flies were observed near the three vat sink.
Seating: 44 seats (non-smoking) (2 public restrooms)
Consumer Advisory: No

June 22, 2007 (Pre-Opening)

Violations:

• 5-501.113(B) - Repeat Observed that the refuse containers (dumpsters) are missing lids.
  Replace the lids or the refuse containers.
• 5-501.115 - Repeat Observed that the refuse area (dumpster area) is not maintained and that refuse is accumulating on the pavement adjacent to the refuse containers.
  Work with your property manager and neighbors to ensure that this area is maintained in a clean and sanitary condition.
• 6-101.11(A) - Repeat Observed that the ceiling panels in the following areas are acoustic: 1. Mop sink/walk-in refrigerator area.
  Replace all acoutic ceiling panels in the food preparation areas with panels that are smooth, nonabsorbent and easily cleanable.
• 6-501.11 - Repeat Observed that the following physical structures are in poor repair:1. Wall adjacent to mop sink.
  Repait these physical structures.
• 6-501.114(A) - Repeat Observed that the following equipment is not and will not be in use:1. Commander (3) Upright Refrigerator2. Hobart Dough Mixer
  Remove this equipment and any additional equipment included in the purchase of the establishment that will not be used in the operation of the new business.

Comments:
This visit was made to conduct a change of ownership inspection. Please review the following comments:
**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. All outstanding violations are to be corrected within ten (10) days but no later than the time of your first inspection (approximately thirty (30) days). No equipment additions/replacement/changes are allowed without Health Department approval.**

Hot water heater: American Water Heater Group G52-75T75-4NV which uses 74,500 BTU's to produce 82 GPH of 120F water at an 80F rise.
Dishmachine: N/A
Sanitizer: Chlorine
Grease trap cleaning: Grease trap cleaned in house (06.17.07)
Vent hood cleaning: Every 6 months (January 2007)
Pest Control service: In process of obtaining contract
Seating: 44 seats (non-smoking) (2 public restrooms)
Consumer Advisory: No

Maintain all invoices on grease trap cleaning and professional pest control company services.

Owner has switched to using chlorine for a sanitizer and has test strips.
Observed outside dumpster area are missing lids and are not maintained in a sanitary condition. The owner has 30 days to have the dumpster area cleaned and lids repaired.
Observed shelving and corner molding on the wall across from the mop sink to come loose during the inspection. Owner has 30 days to repair wall.
Observed nonsmooth ceiling tiles in the area between the mop sink and the walkin unit. Owner has smooth ceiling tiles at the time of the inspection but not yet installed. Ceiling tiles must be installed within 30 days.
Owner has a makeshift paper towel holder installed at the handsink beside the three compartment sink. The owner stated that a company will be replacing all the paper towel holders shortly. A new paper towel holder shall be installed at the handsink beside the three compartment sink within the next 30 days.
The owner has a repairman working on the Commander reachin cooler during the inspection. If the unit does not maintain 41F or below then it shall be removed from the establishment along with the Hobart mixer within 30 days.

June 19, 2007 (Pre-Opening)

Violations:

• 3-306.11 - Observed that the self-service steam tables are not protected by sneeze guards.
  Install sneeze guards on the dining side of the steam tables. The sneeze guards shall be installed at a diagonal angle and be no less than 8" above the counter top.
• 4-301.11 - Observed that the Southern Stainless walk-in refrigerator is maintaining an ambient temperature of 51F.
  Repair the walk-in refrigerator so that it maintains an ambient air temperature of 41F or less.
• 4-302.14 - Observed that the establishment will use quaternary ammonia to sanitize equipment and utensils and that a quaternary ammonia test kit was not provided.
  Obtain a quaternary ammonia test kit.
• 4-402.11(A) - Observed that many parts of the hood system are not tightly affixed to the adjacent walls.
  Remove the existing caulk and re-seal (caulk) the hood system.
• 5-203.14(A) - Critical Observed that the spray arm at the three compartment sink hangs below the flood rim level of the sink basins.
  Elevate the spray arm so that it hangs at least one inch above the flood rim level of the sink basins.
• 5-203.14(A) - Critical Observed that the waste water drain line serving the food prep sink is directly connected to the sanitary line.
  Create an air gap between the waste water drain line serving the food prep sink and the sanitary line.
• 5-203.14(A) - Critical Observed that the condensate line serving the walk-in refrigerator is not provided with an air gap or an air break.
  Create an air gap between the condensate line serving the walk-in refrigerator and the water collection box.
• 5-205.15(B) - Observed that the mens restroom toilet will not flush.
  Repair the toilet.
• 5-501.113(B) - Observed that the refuse containers (dumpsters) are missing lids.
  Replace the lids or the refuse containers.
• 5-501.115 - Observed that the refuse area (dumpster area) is not maintained and that refuse is accumulating on the pavement adjacent to the refuse containers.
  Work with your property manager and neighbors to ensure that this area is maintained in a clean and sanitary condition.
• 5-501.17 - Observed that a covered trach can is not provided in the women's restroom for the disposal of sanitary products.
  Provide a covered trash can in the women's restroom.
• 6-101.11(A) - Observed that the ceiling panels in the following areas are acoustic: 1. Mop sink/walk-in refrigerator area 2. Cook line 3. Steam table/prep area
  Replace all acoutic ceiling panels in the food preparation areas with panels that are smooth, nonabsorbent and easily cleanable.
• 6-101.11(A) - Observed that the new counter installed behind the steam tables a arend the base anchoring the TV at the cook line constructed of raw wood.
  Sand these raw wood surfaces and paint them with a sealant based paint to render them smooth, nonabsorbent and easily cleanable.
• 6-101.11(A) - Observed that some of the paint used in the food prep area is not sealant based and therefore not easily cleanable.
  Paint the walls in the food preparation area with a sealant based paint.
• 6-202.14 - Observed that the mens restroom door is not self-closing.
  Install a self-closing device on this door,
• 6-202.15(A)(1)-(3) - Observed that the weather strip/threshold serving the rear exterior door is in poor repair.
  Replace the damaged weather strip/threshold.
• 6-202.15(A)(1)-(3) - Observed that the screen is missing from the screen door serving the rear exterior door.
  Install a tight fitting screen.
• 6-301.12(A) - Observed that paper towels were not provided at the hand sink adjacent to the three compartment sink.
  Install a paper towel dispenser at this hand sink and stock it with paper towels.
• 6-301.14 - Observed that a handwashing sign is not posted at the hand sink adjacent to the three compartment sink.
  Post a handwashing sign at this hand sink. NOTE: A handwahsing sign was provided by the Health Department.
• 6-303.11(A) - Observed that the lighting in the Southern Stainless walk-in refrigerator (WIR) is less than 10 foot candles.
  Provide additional lighting in the WIR
• 6-403.11(B) - Observed that there is no designated storage area for employees' personal belongings (e.g., coats, purses).
  Provide a coat rack or lockers.
• 6-501.11 - Observed that the following physical structures are in poor repair:1. Wall behind mop sink2. Wall adjacent to mop sink3. Unaffixed cove base throughout the establishment
  Repait these physical structures.
• 6-501.114(A) - Observed that the following equipment is not and will not be in use:1. Commander (3) Upright Refrigerator2. Hobart Dough Mixer
  Remove this equipment and any additional equipment included in the purchase of the establishment that will not be used in the operation of the new business.
• 6-501.12(A) - Observed that the following physical structures need to be cleaned:1. Floors and walls in the water heter storage room2. Mechanical pipes under the cook line3. Walls and wall mounted equipment in general
  Clean these physical structures.
• 6-501.16 - Observed wet mops stored in the mop bucket.
  Install a mop rack to allow employees to hang mops to air dry.

Comments:
The purpose of this visit was to conduct a pre-opening inspection due to a change of ownership.
Approval to operate is not granted at this time. Please correct all of the violations cited above and contact Kevin Crisler at the Fairfax County Health Department to schedule a follow-up inspection.
Water Heater: American Water Heater Group (Mor-Flo) G52-75T75-4NV, 74500 BTU
DIsh Machine: NA
Three Compartment Sink: Quaternary Ammonia
Grease Trap: Cleaned in house (6.17.2007)
Hood System: Cleaned semi-annually (1.2007)
Pest Control: Not contracted at this time