September 02, 2009 (Risk Factor Assessment)

Violation: 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: five pieces of chicken stored in the service case dividing the kitchen and the front counter service area;
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.
Comments:
The purpose of this visit is a critical procedure inspection in response to a complaint of a foodborne illness.
TEMPERATURES CONTINUED:
GROUND BEEF 176f,, CHICKEN BURRITO 154f, BARBEQUE CHICKEN 178f, PULLED CHICKEN 174f; RICE 178f IN THE HOT HOLD STEAM NEAR THE DRIVE THRU (HOT HOLDING,
If you have any questions, please call 703-246-8442

April 13, 2009 (Routine)

Violations:

• 3-301.11(C) - Corrected During Inspection Excessive bare hand contact with exposed food that is not in a ready-to-eat form. Observed a bowl used as a scoop
  Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact.
• 3-501.16(A)(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: cut tomatoes 45F
  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.
• 4-501.11(B) - The door gaskets of the following unit(s) are the prep cooler near the prep unit.
  Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
• 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: The gaskets on the walk in ref and reachin refrigerators
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 4-702.11 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: utensils being sanitized at the three vat sink.
  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 Chemical sanitizer immersion time was not adequate for Quaternary ammonia sanitizing solution in the three vat sink
  Chemical sanitization (manual or mechanical operations) including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods using a solution by providing: 1) an exposure time of at least 10 seconds for a chlorine solution, 2) an exposure time of at least 7 seconds for a chlorine solution of 50mg/L that has a pH of 10 or less and a water temperature of 100F or a pH of 8 or less and a water temperature of 75F, 3) an exposure time of at least 30 seconds for other chemical sanitizing solutions, or 4) an exposure time used in relationship with a combination of temperature, concentration, and pH that when evaluated for efficacy yields sanitization.
• 6-501.11 - Observed that the is not maintained in good repair. The door of the walk in refrigerator is pulling apart. Also, the handle is missing and or damaged.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.114(B) - Observed an accumulation of litter on the premises.
  Remove all litter from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
• 6-501.12(A) - Observed that the following areas are in need of cleaning. The floors, walls, and under equipment throughout the facility
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 6-501.18 - Observed that handwashing sinks are unclean and are not being maintained.
  Maintain handwashing sinks in sanitary and operable condition. Clean the back handsink

Comments:
The purpose of this visit is a routine inspection. All critical violations were corrected during today's inspection
Please note the additional food temperatures taken during ins[ection;
At the steam station: corn,196F, mashed potatoes 161F, baked beans 160F
In the Henny Penny cases, fried chicken 160F, fried chicken leg 160F, Macaroni and cheese 155F, mashed potatos 148F
Hot water heater: State sandblaster, SBS 75 76 NE, which uses 75,100 BTU's to produce 72.82 gph
Dishmachine: n/a
Grease trap cleaning: cleaned every 1.5 months and is located outside the building.
Vent hood cleaning: Last cleaned October 08, filters are cleaned every two weeks
Pest Control service:Last inspection on march/08, No pests observed during inspeciton
Consumer Advisory:n/a
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.

August 01, 2008 (Critical Procedures)

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:OBSERVED RAW CHICKEN HELD OVER BISCUITS AND BUNS IN THE WALK IN FREEZER
  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.
• 3-501.16(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 foods being held in the prep unit refrigerator #1.
  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. DISCONTINUE USE OF THIS UNIT AND REPAIR THE UNIT WITHIN 10 DAYS. FAX A COPY OF THE REPAIR INVOICE WITHIN 10 DAYS TO THE HEALTH DEPARTMENT. THE FOODS FROM THIS UNIT WERE DISCARDED DURING INSPECTION

Comments:
The purpose of this visit was to conduct a potential foodborne illness investigation. A critical procedures evaluation was conducted in conjunction with the FBI Investigation.
ADDITIONAL FOOD TEMP: OB REHEAT STEAK IN THERMOLIZER WITHIN 30 MINUTES: 188F
FAX A COPY OF THE REPAIR OF THE DELFIELD LOW BOY REACH IN NEAR THE DRIVE THRU AND THE PREP UNIT (TOP MOTOR AND BOTTOM MOTOR) FOR THE TACO/CHALUPA, TO MY ATTENTION, AT THE HEALTH DEPARTMENT WITHIN 10 DAYS. THANK YOU. IF YOU HAVE ANY QUESTIONS, PLEASE CALL 703-246-8442

January 15, 2008 (Follow-up)

Comments:
The purpose of this visit is a follow-up to check on the airgap below the icemachine at the drive thru window. The airgap has been created and the facility is in compliance. Thank you.

January 02, 2008 (Routine)

Violations:

• 4-204.112(A) - The temperature measuring device in the following mechanically refrigerated unit was not properly located in the warmest part of the unit:
  In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit.
• 4-501.11(A) - The following equipment was observed damaged and no longer smooth and easily cleaned or sanitized: THE COUNTER SURROUNDING THE DRIVE THROUGH ICEMACHINE/DRINK STATION IS OBSERVED WITH HOLDS AND CHIPPED CONTERTOP
  Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
• 4-904.11(C) - Corrected During Inspection Unwrapped single-service items were provided at the consumer self-service counter. THE LIDS ON THE CUSTOMER SELF SERVICE AREA NEAR THE SERVICE LINE WERE FACING WITH THE FOOD CONTACT SURFACE UP.
  Single-service items that are intended for food or lip contact (such as straws or coffee stirrers) shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser.
• 5-402.11(A) - Critical A direct connection exists between the drain line of the ICE MACHINES AT THE BACK AND AT THE DRIVE THRU AREA and the sewer system. THE DRAIN PIPE FROM THE ICE MACI=HINES ARE EXTENDED INTO THE DRAIN.
  A direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. ELEVATE THE DRAIN PIPE/HOSE SO THAT IT HAS AT LEAST A 1 INCH CLEARANCE ABOVE THE FLOOR DRAIN. A FOLLOW-UP WILL BE CONDUCTED WITHIN 10 DAYS TO CHECK ON THE REPAIR

Comments:
THIS IS A ROUTINE INSPECTION. THANK YOU FOR ACCOMPANYING ME ON THE INSPECTION.
KAY BRAND QUAT SANITIZER AT 400PPM, NEW APPROVED SANITIZER.
Hot water heater: State sandblaster, SBS 75 76 NE, which uses 75,100 BTU's to produce 72.82 gph
Dishmachine: n/a
Grease trap cleaning: cleaned every three months and is located outside the building.
Vent hood cleaning: Last cleaned 4.30/07, filters are cleaned monthly
Pest Control service:Last inspection on 6/12/07
Consumer Advisory:n/a
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.

September 28, 2007 (Complaint)

Comments:
The purpose of this visit is to investigate a complaint of a food employee handling a tissue and wiping nose with tissue and not washing hands after handling the tissue. The manager was unaware of the complait. During visit, I did not observe the above behavior, however, during a discussion with the manager it was agreed that manager would talk with employees about proper handwash procedures. Written information, concerning handwashing procedures, was left with the manager. The complaint cannot be confirmed and is closed. If you have any questions, please call 703-246-8442.

July 03, 2007 (Critical Procedures)

Violation: 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The concentration of the Quaternary sanitizer solution was measured in excess of 200ppm.
Maintain the concentration of the quaternary sanitizer at 200ppm.
Comments:
Today’s inspection was to conduct 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. Fax a copy of the next pest control report, to my attention within 10 days as, during inspection an ant was observed on a wall.
ADDITIONAL FOOD TEMPERATURES: HOT BOX CHICKEN 185f, 150f, 169f: WALK IN RAW CHICKEN, 41f 40f, 41f. cully cooked pulled chicken in the walk in refrigerator 39F, 40F.
ADDITIONAL OBSERVATIONS:
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.
Sanitizer for 3-vat sink was corrected to 200ppm quaternary ammonia., Wet wiping cloth bucket was corrected to 200 ppm quaternary ammonia.
During inspection observed that the current permit is posted in a place where customers can view.
Facility uses 4 day date marking and hourly datemarking. Thawing is in the walk in refrigerator. Observed 4 employees wash hands and change gloves during inspection. Also, employees handling ready to eat foods using gloves, tongs and deli tissue. During conversation learned that facility cools chicken by pulling chicken off bone and preporportioning the product into small quantities. The cooled chicken 40F, 39F was observed in the walk in refrigerator.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Hot water heater: State sandblaster, SBS 75 76 NE, which uses 75,100 BTU's to produce 72.82 gph
Dishmachine: n/a
Grease trap cleaning: cleaned every three months and is located outside the building.
Vent hood cleaning: Last cleaned 4.30/07, filters are cleaned monthly
Pest Control service:Last inspection on 6/12/07
Consumer Advisory:n/a
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.

January 05, 2007 (Critical Procedures)

Violations:

• 2-103.11(D) - Repeat Poor handwashing procedures observed.
  The Person in Charge or certified food manager is responsible for monitoring his/her employees for proper hand washing procedures to ensure effective hand washing.
• 2-103.11(I) - Employees are not properly sanitizing cleaned multiuse equipment and utensils.
  The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria.
• 2-301.12(A)-(B) - Corrected During Inspection Critical Repeat Improper handwashing procedures observed.
  ALL food employees shall wash their hands in the following manner: 1. remove and discard used gloves, 2. turn on warm water at the hand sink, 3. rinse hands/arms with warm water, 4. lather hands/arms with soap and scrub for at least 20 seconds, 5. rinse hands/arms with warm water, 6. dry hands/arms with paper towels and then turn off the water at the hand sink. Effective hand washing will help prevent foodborne illness.
• 3-301.11(C) - Corrected During Inspection Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed bowls being used ot dispense bulk food.
  Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready to eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact.
• 3-305.11(A)(3) - Corrected During Inspection Repeat Food stored on the floor and/or food stored less than 6 inches off the floor.
  Food shall be protected from contamination by storing the food at least 6 inches off the floor onto NSF approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 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) Can opener
  NON-FOOD CONTACT SURFACES of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 4-602.11(E)(4) - Corrected During Inspection Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.
  Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safe food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.

Comments:
The purpose of this visit was to conduct a potential foodborne illness investigation. A critical procedures evaluation was conducted in conjunction with the FBI Investigation.
Review the Big 5 Food-borne Illnesses (Salmonella, E.Coli, Shigella, Hepatitis A, and Norovirus) and the symptoms associated with these illnesses (diarrhea, vomiting, fever and/or jaundice). Ensure that all employees, including management, understand reporting, restriction, and exclusion.
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 135F+, Cold 41F-
DO NOT let food sit in the “DANGER ZONE” (41F-135F) 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.
TOP SHELF – 145F Whole Intact Steaks, Pork, Seafood, Raw Shell Eggs
MIDDLE SHELF – 155F Raw Ground Beef, Sausage, & Other Comminuted Meats
BOTTOM SHELF – 165F Raw Poultry
It is recommended that raw animal products be stored completely separate from raw vegetables, cooked animal products and other non-animal products, such as noodles & rice. If these foods are not stored on a separate shelf from the above listed raw animal products they must be stored above all raw animal products.
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.
Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
Always wear gloves or use other suitable utensils such as, tongs or deli tissue, when handling ready-to-eat food. Minimize bare hand contact with non-ready-to-eat food as well.
DATEMARKING:
Mark the name and "consume by" date on the container of ready-to-eat (RTE), potentially hazardous food (PHF) at the time of preparation if the food is to be held for more than 24 hours. Similarly, mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar, including the prep/open date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
COOLING:
Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
Do not allow food to cool at room temperature. When the temperature of hot food falls below 140F it must be under temperature control to prevent bacterial growth.
Critical Violations shall be corrected within 10 days.
Non-Critical Violations shall be corrected within 90 days.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
If you have any questions or would like additional information on the routine inspection please call me (703) 246-2444.
**REPEAT OBSERVATIONS WILL RESULT IN ENFORCEMENT ACTION BEING TAKEN**

December 05, 2006 (Complaint)

Violations:

• 2-103.11(D) - Poor handwashing procedures observed.
  The Person in Charge or certified food manager is responsible for monitoring his/her employees for proper hand washing procedures to ensure effective hand washing.
• 2-103.11(F) - Employees are not aware of or are not monitoring the temperatures of potentially hazardous food.
  The Person in Charge or certified food manager shall be designating employees to monitor the temperatures of potentially hazardous foods. The employees shall be trained in using a calibrated food thermometer to ensure the following foods are cooked and reheated as required: 1. Poultry, turkey, duck, and stuffed foods: cooked to an internal temperature of 165f for 15 seconds, 2. Beef and eggs for hot holding: cooked to an internal temperature of 155 for at least 15 seconds, 3. Pork, seafood, plant foods and eggs for immediate service: cooked to an internal temperature of 145f for at least 15 seconds. 4. Prepared foods reheated to an internal temperature of 165f for at least 15 seconds, 5. Commercially processed foods reheated to an internal temperature of 135f for at least 15 seconds.
• 2-301.12(A)-(B) - Corrected During Inspection Critical Improper handwashing procedures observed.
  ALL food employees shall wash their hands in the following manner: 1. remove and discard used gloves, 2. turn on warm water at the hand sink, 3. rinse hands/arms with warm water, 4. lather hands/arms with soap and scrub for at least 20 seconds, 5. rinse hands/arms with warm water, 6. dry hands/arms with paper towels and then turn off the water at the hand sink. Effective hand washing will help prevent foodborne illness.
• 2-401.11(A) - Corrected During Inspection Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
• 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6
  Food shall be protected from contamination by storing the food at least 6 inches off the floor onto NSF approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Tomatoes (45F) cold holding at improper temperatures.
  Potentially hazardous foods (time/temperature control for safe food) shall be held cold at a temperature of 41f or below.
• 5-205.11(A) - The handwashing facility located in the back is blocked, preventing access by employees for easy handwashing.
  A hand washing sink shall be maintained so that it is accessible at all times for employee use.

Comments:
This inspection is the result of a foodborne illness complaint recieved December 5, 2006. The complainant had eaten a taco on November 25th and a Nacho Supreme on November 26th. They then became ill on November 27th with vomiting and diarrhea. A foodborne illness investigation was conducted on December 5th in conjunction with a Critical Procedures Evaluation.
The manager was not aware of the complaint at the time of the inspection. The manager also stated that there have been no ill employees for the past three weeks. Observed no employee health policy in effect at the time of the inspection with the exception of a verbal policy that was not descriptive. The following
Both suspect food items contain beef, cheese, and tomatoes. The beef is precooked and recieved fresh from McLean Foodservice. The beef is stored in the walkin cooler at around 39F. It is then taken and heated up to around 191F. After being reheated, it is then placed in a hot holding unit for no longer than 4 hours at around 191F. It is then taken out of the hot hold unit and held on the service lines at 195F and 186F while it is being prepped for service. Any leftovers are rapidly cooled down by placing in a seperate bag and placed in an ice bath which is then placed in the walkin cooler. Observed the cheese and tomatoes being held in the walkin cooler at 39F and 38F respectively until taken out and placed on the service line. Cheese on the service line was held at 43F and 42F. Tomatoes on the service line were held at 45F and 39F. The 45F tomatoes were discarded. Recommend checking temperatures every two hours.
Observed improper handwashing in between glove changes. Employees need to wash with soap and water for at least 20 seconds. Observed back handsink to be blocked off as well.
Observed proper sanitization procedures being followed. Observed no evidence at this time that would support or deny that this facility is the source of the foodborne illness.

December 05, 2006 (Critical Procedures)

Violations:

• 2-103.11(D) - Poor handwashing procedures observed.
  The Person in Charge or certified food manager is responsible for monitoring his/her employees for proper hand washing procedures to ensure effective hand washing.
• 2-103.11(F) - Employees are not aware of or are not monitoring the temperatures of potentially hazardous food.
  The Person in Charge or certified food manager shall be designating employees to monitor the temperatures of potentially hazardous foods. The employees shall be trained in using a calibrated food thermometer to ensure the following foods are cooked and reheated as required: 1. Poultry, turkey, duck, and stuffed foods: cooked to an internal temperature of 165f for 15 seconds, 2. Beef and eggs for hot holding: cooked to an internal temperature of 155 for at least 15 seconds, 3. Pork, seafood, plant foods and eggs for immediate service: cooked to an internal temperature of 145f for at least 15 seconds. 4. Prepared foods reheated to an internal temperature of 165f for at least 15 seconds, 5. Commercially processed foods reheated to an internal temperature of 135f for at least 15 seconds.
• 2-301.12(A)-(B) - Corrected During Inspection Critical Improper handwashing procedures observed.
  ALL food employees shall wash their hands in the following manner: 1. remove and discard used gloves, 2. turn on warm water at the hand sink, 3. rinse hands/arms with warm water, 4. lather hands/arms with soap and scrub for at least 20 seconds, 5. rinse hands/arms with warm water, 6. dry hands/arms with paper towels and then turn off the water at the hand sink. Effective hand washing will help prevent foodborne illness.
• 2-401.11(A) - Corrected During Inspection Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
• 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6
  Food shall be protected from contamination by storing the food at least 6 inches off the floor onto NSF approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Tomatoes (45F) cold holding at improper temperatures.
  Potentially hazardous foods (time/temperature control for safe food) shall be held cold at a temperature of 41f or below.
• 5-205.11(A) - The handwashing facility located in the back is blocked, preventing access by employees for easy handwashing.
  A hand washing sink shall be maintained so that it is accessible at all times for employee use.

Comments:
The purpose of this visit was to conduct a foodborne illness investigation. A critical procedures inspection was conducted in conjunction with the investigation. For further information please see the foodborne illness investigation for the same date.
Review the Big 5 Food-borne Illnesses (Salmonella, E.Coli, Shigella, Hepatitis A, and Norovirus) and the symptoms associated with these illnesses (diarrhea, vomiting, fever and/or jaundice). Ensure that all employees, including management, understand reporting, restriction, and exclusion.
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 135F+, Cold 41F-
DO NOT let food sit in the “DANGER ZONE” (41F-135F) 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.
TOP SHELF – 145F Whole Intact Steaks, Pork, Seafood, Raw Shell Eggs
MIDDLE SHELF – 155F Raw Ground Beef, Sausage, & Other Comminuted Meats
BOTTOM SHELF – 165F Raw Poultry
It is recommended that raw animal products be stored completely separate from raw vegetables, cooked animal products and other non-animal products, such as noodles & rice. If these foods are not stored on a separate shelf from the above listed raw animal products they must be stored above all raw animal products.
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.
Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
Always wear gloves or use other suitable utensils such as, tongs or deli tissue, when handling ready-to-eat food. Minimize bare hand contact with non-ready-to-eat food as well.
DATEMARKING:
Mark the name and "consume by" date on the container of ready-to-eat (RTE), potentially hazardous food (PHF) at the time of preparation if the food is to be held for more than 24 hours. Similarly, mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar, including the prep/open date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
COOLING:
Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
Do not allow food to cool at room temperature. When the temperature of hot food falls below 140F it must be under temperature control to prevent bacterial growth.
Critical Violations shall be corrected within 10 days.
Non-Critical Violations shall be corrected within 90 days.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
If you have any questions or would like additional information on the routine inspection please call me (703) 246-2444.
**REPEAT OBSERVATIONS WILL RESULT IN ENFORCEMENT ACTION BEING TAKEN**

September 07, 2006 (Complaint)

Violation: 2-401.11(A) - Critical Observed foodservice employee eating off the service line.
Employees shall eat in designated areas seperate from the food prep area.
Comments:
This is a complaint inspection. The complainant stated that they observed the cashier biting their nails and scratching their face. Conducted a complaint inspection. Observed no employees in the front scratching their face or biting their nails. Observed no direct manual contact with ready-to-eat foods by the cashiers.

July 27, 2006 (Critical Procedures)

Violations:

• 2-103.11D - Poor handwashing procedures observed.
  Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands.
• 2-301.14A - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Observed no handwashing in between glove changes.
  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.
• 3-305.11A3 - Corrected During Inspection Food stored on the floor and/or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16B - Corrected During Inspection Critical Chicken (44F) cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.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.Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: 1) Utensils in storage
  Clean and sanitize these surfaces for food contact.
• 4-602.11E - Repeat Surfaces of the following was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris:1) Can opener,2) Interior of the ice machine.
  Clean the surface of above mentioned items at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.

Comments:
The purpose of this visit was to conduct a critical procedures inspection.
During the inspection of this establishment it was noted that management was not aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Also, the PIC/CFM could not convey knowledge of an employee health policy indicating what symptoms are to be reported and when to exclude/restrict an employee from their duties OR did not have access to a written policy stating what actions are necessary following a report that an employee has certain symptoms or diagnosed illnesses.
Review the Big 5 Food-borne Illnesses (Salmonella, E.Coli, Shigella, Hepatitis A, and Norovirus) and the symptoms associated with these illnesses (diarrhea, vomiting, fever and/or jaundice). Ensure that all employees, including management, understand reporting, restriction, and exclusion.
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.
TOP SHELF – 145F Whole Intact Steaks, Pork, Seafood, Raw Shell Eggs
MIDDLE SHELF – 155F Raw Ground Beef, Sausage, & Other Comminuted Meats
BOTTOM SHELF – 165F Raw Poultry
It is recommended that raw animal products be stored completely separate from raw vegetables, cooked animal products and other non-animal products, such as noodles & rice. If these foods are not stored on a separate shelf from the above listed raw animal products they must be stored above all raw animal products.
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.
Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
Always wear gloves or use other suitable utensils such as, tongs or deli tissue, when handling ready-to-eat food. Minimize bare hand contact with non-ready-to-eat food as well.
DATEMARKING:
Mark the name and "consume by" date on the container of ready-to-eat (RTE), potentially hazardous food (PHF) at the time of preparation if the food is to be held for more than 24 hours. Similarly, mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar, including the prep/open date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
COOLING:
Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
Do not allow food to cool at room temperature. When the temperature of hot food falls below 140F it must be under temperature control to prevent bacterial growth.
Critical Violations shall be corrected within 10 days.
Non-Critical Violations shall be corrected within 90 days.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
If you have any questions or would like additional information on the routine inspection please call me (703) 246-2444.
**REPEAT OBSERVATIONS WILL RESULT IN ENFORCEMENT ACTION BEING TAKEN**

May 15, 2006 (Routine)

Violations:

• 2-401.11A - Critical Observed partially consumed bottle of water lying on its side, on wire shelving directly over food prep table; also observed partially consumed package of non-facility food on prep table.
  CORRECTED DURING INSPECTION--A food handler may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands, the container, and exposed food or food contact equipment, utensils, linens, and unwrapped single-service and single-use articles. Provide a lid and straw for the beverage container.
• 3-304.12 - Plastic bowl observed in rice bulk container for dispensing; In-use utensils improperly stored between use.
  Use scoop with handle and store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container.
• 4-501.11B - The door gasket of the left door, upper corner of window LP refrig. was torn/missing.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-501.12 - The cutting board leaning at the prep sink was observed overly stained, heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-602.11E - Surfaces of the inside surfaces of ice machine were observed soiled with accumulations of grime and mold.
  Clean the surfaces inside ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 4-903.11B - Single-service food containers were observed stored with the food-contact surface facing upward and/or outward on back storage shelving.
  Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
• 5-103.11B - Critical Found no hot water available at beginning of inspection at handsinks, service sink.
  CORRECTED DURING INSPECTION--Tankless water heater on wall over mop sink was adjusted and pilot light turned on by manager. **Later before inspection completed, hot water at 3-comp.sink found to be 110F.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees --at handsink in kitchen, andf at women's rest room handsink.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-303.11C - Inadequate lighting was noted at the cookline where light bulb was observed not working under 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.
• 6-305.11B - Personal item(s) observed stored hanging on shelving at back corner over foods such as packaged bread.
  Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions.
• 6-501.11 - Physical structure found not maintained in good repair near 3-comp.sink where floor tile missing.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12A - Repeat Physical structure noted in need of cleaning:1. flooring wet and with grease throughout;2. mold accumulated on caullking at 3-comp.sink.
  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.

Comments:
Today's visit was to conduct a routine inspection. Please note:
1. Additional temperatures: Window: LP=42F, rice=180F, refried beans= 174F, chopped chicken=187F, chopped beef=181F; HennyPenny hold.cabinet,chicken nugets= 165F, Delfield up/down 2-door=10F, WI=41F, raw chicken inside WI=31F; Delfield LP at front=38F;
** 3-comp.sink hot water 80F, later=110F**.
2. Paloma tankless water heater located on wall over mop sink in back corner beside 3-comp.sink. **** Provide readable, correct data plate that states model number, and recovery rate of hot water the heater provides.
3. Commercial pest service provided monthly; most recent receipt available indicated no pest activity.
4. Manager provided quat.sanitizer test strips and food therometer.
5. Quat.ammonium in sanitizer basin found correct at 200 PPM.
*** NOTE: Health Department must approve any new equipment, appliances, construction or water heater BEFORE replacement or BEFORE construction. Call 703.246.2444. ***

October 11, 2005 (Routine)

Violation: 6-501.111C - Critical Ants observed on shelving next to hand sink.
Contact Professional Pest Control Company to conduct a service within the next 24 hours.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.
Comments:
Follow-up inspection.
Please review the following comments:
1. Ants observed on shelving by hand sink.
Contact Professional Pest Control Company to conduct a service within the next 24 hours.
- CFM contacted company @ time of inspection.
Please fax copy of invoice of service to the Health Dept. for review.
2. Establishment observed relatively clean at time of inspection. This included food and non food contact surfaces.
3. Recommend a routine cleaning and maintenance schedule to maintain establishment in good, sanitary condition.
4. Recognized the need for...
- caulk at sinks repaired
- coving by walk-in/registers repaired
- holes in wall sealed
- floor tiles replaced
- Cleaning!
5. Hot water heater is tankless. Should the unit fail, it will have to be replaced w/ an ANSI/commercial hot water heater that is NOT tankless.
6. Please be sure to wash, rinse, and sanitize all food and nonfood contact surfaces.
Establishment observed in substantial compliance. However, continue to clean and finish cleaning ALL surfaces.
If you have any questions, please contact me. Thank you.

October 11, 2005 (Routine)

Violation: 6-501.111C - Critical Ants observed on shelving next to hand sink.
Contact Professional Pest Control Company to conduct a service within the next 24 hours.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.
Comments:
Follow-up inspection.
Please review the following comments:
1. Ants observed on shelving by hand sink.
Contact Professional Pest Control Company to conduct a service within the next 24 hours.
- CFM contacted company @ time of inspection.
Please fax copy of invoice of service to the Health Dept. for review.
2. Establishment observed relatively clean at time of inspection. This included food and non food contact surfaces.
3. Recommend a routine cleaning and maintenance schedule to maintain establishment in good, sanitary condition.
4. Recognized the need for...
- caulk at sinks repaired
- coving by walk-in/registers repaired
- holes in wall sealed
- floor tiles replaced
- Cleaning!
5. Hot water heater is tankless. Should the unit fail, it will have to be replaced w/ an ANSI/commercial hot water heater that is NOT tankless.
6. Please be sure to wash, rinse, and sanitize all food and nonfood contact surfaces.
Establishment observed in substantial compliance. However, continue to clean and finish cleaning ALL surfaces.
If you have any questions, please contact me. Thank you.

September 29, 2005 (Critical Procedures)

Violations:

• 3-501.16A - Corrected During Inspection Critical Chicken observed hot holding at 135F.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 4-501.114C - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: 1. all equipment2. gaskets3. interior of all units4. exterior of all units5. ALL surfaces.
  Clean and sanitize these surfaces for food contact.
• 6-501.12A - The following observed in need of cleaning:1. floors2. walls3. ceiling4. under equipment5. floor/wall junctures
  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.
• 7-102.11 - Corrected During Inspection Critical Sanitizing solution buckets observed 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.

Comments:
This visit was made to conduct a Critical Procedures Inspection.
This inspection places emphasis on those items and procedures that most directly affect the safety and sanitation of the foods served. Other less critical items, if present, are not fully noted in this report but are brought to the managers attention for correction as needed.
**During the inspection of this establishment it was noted that management was not aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Also, the PIC/CFM could not convey knowledge of an employee health policy indicating what symptoms are to be reported and when to exclude/restrict an employee from their duties OR did not have access to a written policy stating what actions are necessary following a report that an employee has certain symptoms or diagnosed illnesses.**
Please review the following comments:
- Due to lack of establishment cleanliness, a follow-up will be conducted within ten (10) days, on or about 10.11.05. Please clean ALL food and nonfood contact surfaces.
- Be sure to monitor all hot/cold potentially hazardous foods. Bacterial growth and/or toxin production can occur if PHF's remain in the temperature "Danger Zone" of 41F-140F too long.
- Train employees on the importance of handwashing. Effective handwashing is essential for minimizing the likelihood of the hands becoming a vehicle of cross contamination. *Increase employee handwashing frequency.*
- Current Health permit observed posted.
- Test kit and food thermometer were provided.
- Professional Pest Control Company services monthly. No activity/evidence noted today.
If you have any questions, please contact me. Thank you.
~~Water heater information:
Model: Tankless Paloma

REMINDERS:
1. Employees shall wash their hands frequently at hand sinks using warm water and soap.
2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often.
3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above.
4. Continue to inspect canned food deliveries and segregate any dented cans from general storage.
5. Maintain pest control services as needed. Keep records of all services provided.
6. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed.
7. Discuss with your employees illnesses, diseases, and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, E.Coli, Salmonella, etc.).
8. Properly date mark food items with the “use by” date if held beyond 24 hours.
9. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment.
10. ALL inspections are available for public viewing on the State of Virginia’s website.

March 07, 2005 (Complaint)

Comments:
This inspection was a result of a complaint received March 4, 2005. The complainant stated that there was bug in their taco. The complaint inspection was conducted in conjunction with a routine inspection (See routine for further details). Discussed complaint with the manager who was aware of the problem. According to the description, the bug could have possibly been deposited in the food while in the processing plant prior to arriving at the facility. Observed no evidence of insects in the facility at the time of the inspection. Recommend a thorough cleaning of the establshment.

March 07, 2005 (Routine)

Violations:

• 2-301.14A - Critical Observed no handwashing in between glove changes.
  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.
• 4-204.112B - There was no temperature measuring device located in the reachin units.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-501.11A - Repeat The following was observed in a state of disrepair and damaged:1) Food containers.
  Repair the above mentioned items to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-501.11B - Repeat The door gasket of the walkin unit is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-501.12 - The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: 1) Interior of ice machine,2) Can opener.
  Clean and sanitize these surfaces for food contact.
• 4-602.13 - Repeat The nonfood contact surface of the following had accumulations of grime and debris:1) Exterior of walkin unit,2) Interior of walkin unit,3) Shelving in the food prep area,4) Exterior of equipment,5) Interior of reachin units,6) Gaskets on the reachin units,7) Ventilatoin hood filters.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-901.11A - Repeat Food containers were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 5-501.113B - Repeat Outside refuse container was uncovered.
  Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
• 5-501.114 - Repeat The refuse container used to store refuse/recyclables has no drain plug.
  Replace the drain plug to the refuse container.
• 5-501.115 - Repeat Trash and litter were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 6-501.11 - Repeat The following is not maintained in good repair:1) Caulking along three compartment sink,2) Floor in the walkin unit.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12A - Repeat The following noted in need of cleaning:1) Caulking along three compartment sink,2) Floor drains,3) Walls in the food prep area,4) Floor/wall junctures underneath and behind equipment and shelving.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 6-501.14A - Repeat Intake and exhaust air ducts are not being cleaned.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.

Comments:
Additional Temperatures:
Chicken (Display) 147F,
Mac & Cheese (THH#1) 173F,
Corn (THH#2) 176F,
Rice 145F,
Rice (DST#2) 179F,
Cheese (DTRC#2) 40F,
Chicken (CLSWC#2) 42F,
Coleslaw (CLSWC#2) 43F.
REMINDERS:
Ensure that:
� employees are effectively cleaning their hands with soap and warm water for at least 20 seconds.
� employees understand illnesses and symptoms that would prevent them from coming to work (i.e., vomiting, diarrhea, fever, etc.).
� food is received from approved sources at the proper temperatures and in sound condition.
� the proper temperatures of Potentially Hazardous Foods during receiving, storage, preparation, cooling, reheating, and service by using a probe thermometer.
� foods are rapidly cooled down within 4 hours.
� employees are properly cleaning multiuse equipment and utensils by washing, rinsing, and sanitizing.
� there is no bare hand contact with ready-to-eat foods by using deli tissue, single use gloves, or tongs as a barrier.
� employees are properly trained in food safety as it relates to their assigned duties.
***BEWARE OF REPEAT VIOLATIONS. CORRECT VIOLATIONS IMMEDIATELY TO AVOID ANY ENFORCEMENT ACTION***
If you have any questions or concerns, please contact me at (703) 246-2444.

November 15, 2004 (Routine)

Violations:

• 5-501.114 - The refuse container used to store refuse/recyclables has no drain plug.
  Replace the drain plug to the refuse container.
• 6-301.12A - Observed that no paper towels were available for handsink in the front food prep area.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers. CORRECTED
• 3-501.16B - Critical Coleslaw (44F, 45F) cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or less to inhibit the growth of harmful bacteria.Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less. Note: HACCP guidelines recommend discard of potentially hazardous food items found stored at 70F or above for 2 or more hours. CORRECTED
• 5-501.113B - Repeat Outside refuse container was uncovered.
  Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
• 4-901.11A - Food containers were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 6-501.12A - Repeat The following areas noted in need of cleaning:1) Walls around BBQ prep area,2) Floor drains.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3-304.15A - Single-use gloves saved for reuse.
  Cease reuse and discard gloves when interruptions occur in the operation.
• 2-301.12A - Critical Improper handwashing procedures observed.
  Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water. CORRECTED
• 4-501.11B - The door gasket of the walkin unit is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 4-602.13 - The nonfood contact surface of the following items had accumulations of grime and debris:1) Exterior of walkin unit,2) Interior of walkin unit,3) Interior of hot holding unit,4) Tops of equipment,5) Reachin unit gaskets,6) Exterior of equipment.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch:1) Containers in storage,2) Ventilation hood filters,3) Interior of ice machine,4) Soda nozzles.
  Clean and sanitize these surfaces for food contact.
• 3-301.11C - Observed bowls being used to dispense food.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
• 4-501.11A - The following was observed in a state of disrepair and damaged:1) Food containers.
  Repair the above mentioned 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.
• 6-501.16 - Mops and brooms not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 6-501.14A - Intake and exhaust air ducts are not being cleaned.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.
• 6-501.11 - Repeat The following is not maintained in good repair:1) Caulking along the three compartment sink,2) Floor tiles throughout facility,3) Floor in the walkin freezer.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

Comments:
Additional Temperatures: Display Case: Chicken 186F, Popcorn Chicken 176F, Crispy Chicken 179F, Chicken Strips 194F, BBQ Wings 186F, French Fries 203F.

November 15, 2004 (Complaint)

Comments:
This inspection was made as a result of a complaint concerning a potential foodborne outbreak. Conducted a routine inspection (see further details dated 15 November 04) and observed no evidence that would support or confirm compalint.

October 06, 2004 (Routine)

Violations:

• 6-501.11 - Repeat Found some floor tiles missing and filled with water.
  Replace floor tiles to eliminate harborage conditions, and to maintain safety of personnel. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3-305.11A3 - Found food stored on the floor and/or food stored less than 6" above the floo in the WI where raw chicken is stored.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 6-305.11B - Observed personal items hanging on wire shelving in back corner area over the rice bin.
  Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions.
• 3-304.12 - Found cups stored with handles in the food in cinnamon and in rice bins.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours.
• 6-501.12A - Repeat Areas in need of cleaning include:1. WI storing raw chicken, doors, inside and out, and door handle;2. floor of WI storing raw chicken found wet and should be dried after each cleaning; 3. Delfield RI found with food debris and grease on door;4. floor of office found with dirt, especially around edges.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 6-501.18 - Found handsink at back area, outside WI storing raw chicken, with water that would not become cooler than 122F, and thus, too hot to adequately wash hands.
  CORRECTED DURING INSPECTION--Keep handwashing facilities available warm water, with clean and maintained to encourage proper handwashing.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 4-903.11A - Repeat Observed some single-service containers facing upward, at taco/burrito stations.
  Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 3-501.16A - Critical Repeat Found one fried chicken at 127F, in front hot-holding case, hot holding at improper temperatures.
  CORRECTED DURING INSPECTION--Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. Note: HACCP guidelines recommend discard of potentially hazardous foods if found maintained at less than 120F for 2 or more hours.

Comments:
Today's visit was to conduct a routine inspection. Please note the following:
1. Found quaternary ammonium sanitizing solution in 3-compartment sink at correct concentration between 200-400 PPM; it was 200 PPM.
2. Additional temperatures noted: Front warmer case: fried chicken = 148F, 127F; chicken strip = 144F; At taco/burrito station: grilled chicken strip = 170F, refried beans = 165F.
3. Commercial pest company services monthly; most recent service receipt available from September 16, 2004.
4. Correct remaining violations.

August 13, 2003 (Routine)

Violations:

• 5-501.113B - Repeat The lids of the cardboard receptacle were found missing.
  Provide lids/covers and close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
• 4-201.11 - Henny penny warming unit is currently being used as a storage cabinet behind the front service line.
  Discontinue this practice and use the warming unit for its intended use or remove from the facility.
• 4-501.114A - Critical Chlorine sanitizing solution used was not at an acceptable concentration in two sanitizing/wiping cloth buckets in the prep area.
  (CORRECTED DURING INSPECTION) Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 6-501.11 - Floor tiles were observed missing by the walk-in freezer at the back of the establishment.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 4-204.113 - The data plate on the hot water heater was not legible.
  Provide a data plate for the hot water heater that lists the machine's design and operating specifications.

Comments:
-Paloma 24M-DN hot water heater, which uses 178,500 btus of natural gas
-Establishment is serviced by a professional pest control company; last service 7/15/03
-Establishment is serviced by a professional company to pump & clean grease trap; last service 8/4/03
-Please correct remaining non-critical violations within thirty days

January 27, 2003 (Routine)

Violations:

• 5-205.15B - Critical The wall-mounted Ariston model GL25 that uses 1.5kW of electricity to generate 6 gallons of hot water per hour, has its pressure relief valve plumbed into handsink basin.
  No wastewater shall be plumbed into a handsink in order to prevent potential contamination. Plumb pressure relief valve to floor drain or mopsink.
• 4-903.11A - There are plastic single-use trays left on floor on front line.
  Always keep equipment at least 6" off the floor in order to prevent contamination.
• 6-501.12A - The floor behind the Henny Penny hot hold on the frontline is unclean with food particles and debris.
  Clean these physical structures as often as necessary to prevent contamination.
• 3-304.14B2 - There are wet-wiping cloths left on counter top.
  During pauses in use, store wet-wiping cloths in sanitizer solution to limit growth of organisms of public health concern.
• 4-202.16 - There is a flattened cardboard box beneath TV set mounted above taco prep station by manager's office.
  Remove this cardboard, it cannot be cleaned or sanitized, and serves as harborage for pests.
• 3-305.11A1 - There is a bulk-container of rice stored under drain board where sanitized equipment dries.
  Relocate rice storage bin in order to prevent potential contamination.
• 3-501.16A - Critical There are chicken strips in hot-hold next to handsink on prep line that are at 122F. CORRECTED.
  Always maintain potentially hazardous hot hold foods at 140F or above to limit the growth of organisms of public health concern.
• 4-501.11A - The front cover of the ice machine is falling down.
  Replace front cover to ensure cleanability and limit harborage.
• 4-602.13 - The following non-food contact equipment is observed unclean with debris:1. The shelving in the kitchen with shortening on it next to the fryers is unclean with food debris. 2. The interior ceiling of the Amana commercial microwave across from the manager's office is unclean with debris.
  Clean this non-food contact surface in order to prevent accumulation of debris which attracts pests.
• 5-501.113B - The side doors and lids of the dumpster are left open.
  Always keep side doors and lids of dumpsters closed to prevent attracting pests.

Comments:
The following measurements are recorded:
-Handsink on prep line (110F)
-Handsink by chicken prep area (131F)
-Men's room handsink (112F)
-Women's room handsink (103F)
-Atkins thermocouple is calibrated at 32F in ice bath
-Ventilation hoods were cleaned by Quality Vent Cleaning on 10/30/2002 (888-261-9026)
-Ecolab provides pest control for facility. Last treatment on 12/2002 saw application of Maxforce gel/orthene pellets for cockroaches, and contrac blox/kwik catch traps for rodents.
-Stillwater Septic (800-894-2798) pumped out and hydrojetted the 1000 gallon outdoor grease trap on 1/13/2003.
-Water heater is a Paloma wall-mounted unit.
-Delfield refrigerator (thermometer 30F, ambient 43F, milk 45F)
-Front prep (coleslaw 39F, mashed potatoes 169F, chicken 158F, chicken strips 141F)
-Henny Penny hot hold (integrated 180F, wings 140F)
-3-door refrigerator (thermometer 38F, ambient 41F, cheese 42F)
-Hot-hold (taco beef 181F)
-Henny Penny hot hold (integrated 170F, chicken 166F)
-Henny Penny hot hold (integrated 180F, chicken strips 140F)
-3-door refrigerator (ambient 42F, integrated 41F, cheese 45F)
-Hot hold (beef 182F)
-Delfield low profile freezer (ambient 27F, thermometer38F, beef 39F)
-Hot hold (chicken 122F)
-Delfield 2-door stacked freezer (all items frozen)
-Honey BBQ dip (173F)
-Walk-in refrigerator (ambient 41F, integrated 38F, raw chicken 36F)
-Walk-in refrigerator (ambient 36F, integrated 27F, cooked chicken in portion bags 38F)
-Delfield low profile freezer (all items frozen)
-Walk-in refrigerator (integrated 13.5F, all items frozen)
-Sanitizer solutions (wet-wipe 200ppm QAC, sani-basin in 3-vat 200ppm QAC, test strips on-site)
-This is a routine inspection, all violations must be corrected in 10 days. Questions ? 703-246-2344

January 03, 2003 (Other)

Violations:

• 6-202.15 -
  
• 5-501.11 -
  
• 4-501.11B -
  
• 6-501.11 -
  
• 4-402.11B - 1. Prep table not seal to wall or on casters2. Prep sink not seal to wall3. Caulking between the hot holding unit and cold holding unit -cracked and damaged
  
• 4-502.11C - Broken door thermometer on the two door freezer unit
  
• 4-602.11A - Critical Gasket to hot holding units and cooking units - observed with build up
  
• 6-303.11C - Lighting in the food preparation area less than 50 foot candle lighting
  
• 5-205.15B - Drain under fountain drink machine - soiled with food and other build up
  

Comments:
This visit was made to conduct a change of ownership inspection. Please review the following comments:
1. This establishment is approved for food service, per the Fairfax County Health Department. Permit issued for food service. This inspection report will serve as your permit until you receive your permit in the mail.
2. All remaining violations must be corrected within five (5) days
3. Grease trap service by Still Water Septic Company. Last service 12/17/service provided every three months
4. Star griddle at taco bell station not under vent hood, will review and get back with you regarding requirement.
5. Note: When hot water is running at a number of faucets, the hot water at the hand sink range from 105-108 degrees. Please monitor and make adjustment necessary to maintain at 110 degrees at all hand sinks. When some faucet are turned off the hot water range from 110 - 118 degrees. Again, please monitor and make adjustment or improvements necessary.
6. Vent hood cleaned by Quality Vent Cleaning Company
7. Recommend a cleaning/maintenance schedule to help maintain the establishment in good condition.
8. If you have any questions, please contact me