La Bergerie, 218 N. Lee St, Alexandria, VA - Restaurant inspection findings and violations

September 28, 2009 (Follow-up)

• 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: raw chicken stored over RTE flan in cooler; raw shrimp stored over RTE vegetables in low boy cooler.
  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 Repeat Unwrapped or uncovered food in the following location where the food is subject to contamination: creme brule's stored in 2-door cooler; small bowls of butter in cooler; pheseant legs in low boy cooler; dry items on top of cook line (chopped nuts; sliced bread, etc).
  Foods shall remain covered at all times.
• 3-603.11(A) - Critical Repeat A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: sabayon.
  If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
• 6-202.11(A) - Repeat Multiple ceiling light fixtures are missing the light shields.
  Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
• 6-202.14 - Repeat Toilet room door is not provided with a self-closing door (employee toilet room door).
  Provide a self-closing hinge or closing mechanism for the toilet room door.

September 11, 2009 (Routine)

• 2-301.14(A)-(I) - Corrected During Inspection Critical While placing items in the walk-in cooler, an employee repeatedly put his finger in his mouth, and failed to wash his hands after doing this and before handling food items (milk containers).
  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.
• 3-301.11(C) - Excessive bare hand contact with exposed food that is not in a ready-to-eat form (bread).
  (Suggest using gloves, or deli tissue as a barrier to bare hand contact). 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.
• 3-203.12(A) - Critical Tags missing from the molluscan shellfish containers.
  Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
• 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: creme brule's stored in 2-door cooler; small bowls of butter in cooler; pheseant legs in low boy cooler; dry items on top of cook line (chopped nuts; sliced bread, etc).
  Foods shall remain covered at all times.
• 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: raw chicken stored over RTE flan in cooler; raw shrimp stored over RTE vegetables in low boy cooler.
  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) - Critical Machine used to slice pasta observed to be soiled.
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 3-501.17(A) - Corrected During Inspection Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: butternut squash soup not date marked for disposal in 7days.
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
• 3-603.11(A) - Critical A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: sabayon.
  If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
• 7-102.11 - Corrected During Inspection Critical Working containers of poisonous and toxic materials are not properly labeled with a common name (degreaser bottle located by back door; bottle under 3-comp sink).
  Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
• 3-502.12(B)(1)-(6) - Critical The establishment does not have an approved HACCP plan for the food that is packaged using the Reduced Oxygen Packaging (ROP) process.
  A food establishment that packages potentially hazardous foods (time/temperature control for safe food) using a Reduced Oxygen Packaging method shall have a HACCP plan that contains the information specified under 8-201.14(D) and that: 1) identifies the food to be packaged, 2) requires that the packaged food shall be maintained at 41F or less, has a water activity of 0.91 or less, a pH of 4.6 or less, is a meat or poultry product that is cured at a food processing plant, is received in an intact package, or is a food with a high level of competing organisms, 3) describes how the package shall be prominently and conspicuosly labeled on the principal display panel in bold type on a contrasting background with instructions to maintain the food at 41F or below and discard the food if within 14 calendar days of its packaging, 40 limits the refrigerated shelf life to no more than 14 calendar days from packaging to consumption or the origjnal manufacturer's "sell by" or "use by" date whichever occurs first, 5) includes operational procedures that prohibit contacting food with bare hands, identifies a designated work area and the method by which physical barriers or methods of separation minimizes cross contamination, access to the processing equipment is limited to responsible trained personnel, and cleaning and sanitizing procedures for equipment/utensils is monitored, and 6) describes the training program that ensures that the individual responsible for the ROP operation understands the concepts required for a safe operation, understands the equipment and facilites, and procedures specified in this section.
• 3-302.12 - Unlabeled food containers with the following food items that are not easily identified by appearance: baking flour.
  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.
• 6-202.14 - Toilet room door is not provided with a self-closing door (employee toilet room door).
  Provide a self-closing hinge or closing mechanism for the toilet room door.
• 6-202.11(A) - Multiple ceiling light fixtures are missing the light shields.
  Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.

August 21, 2009 (Follow-up)

July 30, 2009 (Follow-up)

• 11-2-24(a) - Critical No CFM on site.
  Provide CFM on site during hours of operation / preparation (Obtain card within 2 weeks).
• 3-402.11(A) - Critical Facility serves undercooked salmon and does not have the proper parasite destruction letter.
  Provide parasite destruction letter that explicitly states steps to eliminate parasites (i.e. time/temperature for freezing). Provide within 10 days.

March 19, 2009 (Routine)

• 11-2-24A - Critical There is no certified food manager on duty.
  It is unlawful to operate a food service establishment unless it is under the immediate control of a valid Northern Virginia Certified Food Manager.
• 3-304.14A - Corrected During Inspection Wiping cloths improperly used. Employee wearing wiping cloth and towels covering food in walk-in.
  Ensure cloths used for wiping food spills are not used for any other purpose.
• 3-501.15A - The methods used for cooling were not adequate. Chicken cooling @ 117F. (Placed in walk-in)
  Cool foods by the following methods: a. Placing food in shallow pans with a product depth of 4 inches or less. b. Separating food into smaller thinner portions, cut meats down to 2-4 pound pieces. c Using rapid chill cooling equipment (blast freezing)
• 4-602.13 - The nonfood contact surface of the filters and hood system had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

December 05, 2008 (Routine)

• 11-2-24A - Critical There is no certified food manager on duty. (expired card)
  It is unlawful to operate a food service establishment unless it is under the immediate control of a valid Northern Virginia Certified Food Manager.
• 3-304.14A - Corrected During Inspection Wiping cloth under cutting board. (removed)
  Ensure cloths used for wiping food spills are not used for any other purpose.

August 25, 2008 (Routine)

• 3-305.12G - Food storage under leaking water lines inside the bar reach-in refrigerator. The evaporator pan is dripping onto bottles in cooler..
  Relocate food storage to an approved area or shield the lines to intercept potential drips. Fix evaporator leaks.
• 3-501.16A1 - Critical chicken on range hot holding at 117, mashed potatoes hot holding in piping bag at 103.
  Hot hold potentially hazardous food at 140°F or above to inhibit the growth of harmful bacteria.
• 3-501.16A2 - Critical Repeat tomatoes in open-top at 47, cheese in open top at 45, egg whites at 45, heavy whipping cream at 48 and milk and cream in bar reach-in at 51 all cold holding above 41..
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 3-501.17A - Critical The prepared, refrigerated RTE ham and other cooked foods held more than 24 hours are not properly date marked.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1.
• 4-301.11 - The open-top unit, the 2-door condiment unit, and the bar reach-in were not sufficient in capacity to meet the food storage demands of the establishment.
  Provide additional refrigeration as necessary to maintain food items at 41 or below. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to
• 6-501.11 - The evaporator in the walk-in freezer has an ice flow coming from the evaporator pan and is therefore not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

May 13, 2008 (Routine)

• 3-501.16A2 - Corrected During Inspection Critical Rice @ 55F, sliced tomatoes @ 55F (discarded)
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Surround products completely in ice in order to maintain foods @ 41F or below.
• 4-502.11A2 - Container holding ice in wait station area was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  Discard and replace the equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code.
• 4-602.13 - The nonfood contact surface of the knife rack, can opener attachment and exterior surfaces of the bin containers had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 6-501.11 - Light cover above dishmachine area is not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

January 14, 2008 (Routine)

• 3-304.14A - Corrected During Inspection Wiping cloths improperly used. Employee wearing wiping cloths.
  Ensure cloths used for wiping food spills are not used for any other purpose.
• 4-201.11 - The wooden bowls are not designed and constructed to be durable.
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 4-602.13 - The nonfood contact surface of the filters had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

September 18, 2007 (Routine)

• 3-304.14A - Wiping cloths improperly used. Employee wearing wiping cloth.
  Ensure cloths used for wiping food spills are not used for any other purpose.
• 3-307.11 - Corrected During Inspection Repeat Container on top of uncovered food product.
  Protect food from miscellaneous sources of contamination.
• 3-501.16A2 - Corrected During Inspection Critical Repeat Eggs @ 49F on the top of the sandwich prep unit. (discarded)
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Store whole shell eggs in the coldest part of the unit which is inside not on top.
• 4-502.13A1 - Corrected During Inspection Manufacturer containers were observed reused for the storage of food.
  Discontinue the reuse of single-use containers for @FOOD@ storage. Provide approved reusable food storage containers designed for your food storage needs.

June 04, 2007 (Routine)

• 3-307.11 - Corrected During Inspection Container of sliced lemons in customer ice.
  Protect food from miscellaneous sources of contamination.
• 3-501.16A2 - Corrected During Inspection Critical Repeat duck @ 44F, salmon @ 47F in walk-in refrigerator.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Moved to another unit.
• 4-501.11A - Repeat Walk-in refrigerator was observed in a state of disrepair and damaged.
  Repair the unit 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. All potentially hazardous foods in the unit were transfered to another refrigeration unit.
• 4-602.13 - Repeat The nonfood contact surface of the Vulcan oven had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-603.16A1 - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  Properly utilize the 3-compartment sink with wash, rinse and sanitize basins in that order.
• 6-303.11C - Inadequate light was noted in the hood system.
  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.

February 23, 2007 (Routine)

• 4-101.111 - Repeat The nonfood contact surface of the glass storage shelving units are not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 6-202.11A - The light bulbs over the walk-in area were not properly shielded, coated, or shatter-resistant.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
• 6-501.11 - Repeat Damaged ceiling next to the air exchange.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12A - Repeat Dusts collecting on ceilings and light shields in the kitchen.
  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.

November 07, 2006 (Routine)

• 3-501.16A2 - Corrected During Inspection Critical Repeat FOODS cold holding at 49F and 51F in the walk-in.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 4-101.111 - Repeat The nonfood contact surface of the bar shelving units are not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-501.11A - Walk-in unit is not holding 41F or below
  Repair the unit 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.
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: Ice machine.
  Clean and sanitize these surfaces for food contact.
• 4-602.13 - Repeat The nonfood contact surface of the grill fan in the walk-in unit had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 5-205.15B1 - Plumbing connections under the sink piping are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 6-202.14 - Repeat The toilet room is not provided with a self-closing door.
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 6-501.12A - Ceiling tiles was noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food.

July 26, 2006 (Routine)

• 3-501.16A2 - Corrected During Inspection Critical Repeat Heavy cream cold holding at 53F.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 4-101.111 - Repeat The nonfood contact surface of the glass shelving units is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-501.11A - Repeat The following units was observed in a state of disrepair and damaged.1. Glenco left side2. glenaco right side
  Repair the units 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.
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: Ice machine interior.
  Clean and sanitize these surfaces for food contact.
• 4-602.13 - Repeat The nonfood contact surface of the walk-in grill fan had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-903.11C - Corrected During Inspection Repeat No covered/wrapped straws provided.
  Provide wrapped straws to prevent touching the mouth piece.
• 6-202.14 - Repeat The toilet room is not provided with a self-closing door.
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 6-501.11 - Repeat The following areas are not maintained in good repair:1.Kitchen floors2. Bar area flooring
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

April 06, 2006 (Routine)

• 3-302.11A1 - Corrected During Inspection Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered food for the bulk food containers.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 4-101.111 - The nonfood contact surface of the following are not corrosion resistant, nonabsorbent, and/or smooth:1.Bar shelves2.Glass wares shelves
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-501.11A - Repeat The following requipments was observed in a state of disrepair and damaged.1.Upright Glenco not holding 41F or below2.Hood filters not fitted
  Repair the @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.
• 4-501.11B - The @door/seal/hinge/fastener/kick plate/gasket@ of the Glenco gaskets damaged.
  Repair or replace the gaskets in accordance with the manufacturer's specifications.
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: Ice machine interior.
  Clean and sanitize these surfaces for food contact.
• 4-602.13 - The nonfood contact surface of the hood drip pans had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-903.11C - Repeat Drinking straws were observed stored unprotected at the establishment.
  Store items in the original protective package to protect from contamination until used.
• 6-202.14 - The toilet room door is not tight fitting and/or provided with a self- closing door.
  Provide a toilet room door that is tight fitting and self-closing. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation area.
• 6-301.14 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
  Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
• 6-303.11A - Inadequate light was noted in the walk-in.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 6-303.11C - Inadequate light was noted under the hood.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-501.11 - @Physical structure@ is not maintained in good repair.1.Bar flooring
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

December 16, 2005 (Routine)

• 3-501.16A2 - Critical Repeat FOODS cold holding at 49F TEMP.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 4-501.11A - Repeat The walk-in and reach-in unit is not holding 41F or below.
  Repair the both units 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.
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: Ice machine.
  Clean and sanitize these surfaces for food contact.
• 4-903.11C - Repeat No covered/wrapped straws provided.
  Provide covered/wrapped straws to prevent touching the mouth piece.
• 6-303.11C - Inadequate light was noted in the bar.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-501.12A - The grill for the intake fan next to 3 vat sink is dusty was noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food.

July 06, 2005 (Routine)

• 3-302.11A7 - Critical Damaged, spoiled or recalled food stored in a location that may cause contamination. 1.Fruits are moldy in the refrigerator.
  Prevent cross contamination by holding damaged, spoiled or recalled products in a designated area that is separate from food, equipment, utensils, linens, and single-service and single-use articles.
• 3-501.16A2 - Corrected During Inspection Critical Milk cold holding at 54F TEMP.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 3-501.17A - Critical Repeat The prepared, refrigerated RTE held more than 24 hours is not properly date marked.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1.
• 4-101.111 - The nonfood contact surface of the glass shelving units are not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
  Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution.
• 4-501.11A - Brown door unit is at 55F.
  Repair the unit 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.
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: Ice machine interior.
  Clean and sanitize these surfaces for food contact.
• 4-602.13 - The nonfood contact surface of the hood interior frames had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-903.11C - No covered straws provided.
  Provide covered straws to prevent touching the mouth piece.

April 04, 2005 (Routine)

• 3-501.17A - Critical The prepared, refrigerated RTE held more than 24 hours is not properly date marked.1.Duck2.Sauces
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: 1.Ice machine interior.
  Clean and sanitize these surfaces for food contact.
• 4-903.11C - Corrected During Inspection Coffee filters were observed stored unprotected at the coffee staion.
  Store items in the original protective package to protect from contamination until used.
• 6-202.11A - The light bulbs in the over the prep table were not properly shielded, coated, or shatter-resistant.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
• 6-202.14 - The toilet room is not provided with a self-closing door.1.Employee restroom inside the kitchen.
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 6-301.14 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
  Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
• 6-302.11 - Corrected During Inspection Toilet tissue was not present at the employee toilet.
  To minimize hand contact with fecal waste, toilet tissue is necessary for hygienic cleaning following use of toilet facilities. Toilet tissue must be supplied to meet the demand.
• 6-303.11A - Inadequate light was noted in the walk-in.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 6-303.11B - Repeat Inadequate light was noted in the following:1.Continental2.Brown upright3.Four door unit4.Two door unit
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms.

December 27, 2004 (Routine)

• 11-2-24A - Critical There is no certified food manager on duty.
  It is unlawful to operate a food service establishment unless it is under the immediate control of a valid Northern Virginia Certified Food Manager.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor in walk-in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-204.112A1 - The temperature measuring device in the upright single door refrigeration unit.was not properly located in the warmest part of the unit.
  Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
• 4-501.11B - Ice scoop broken.
  Replace ice scoop.
• 4-501.11A - Top of the sandwich prep unit was observed in a state of disrepair and damaged.
  Repair the unit 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.
• 6-303.11B - Inadequate lighting was noted in several refrigeration units.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms.
• 6-501.11 - Faucet at handsink is not maintained in good repair. No hot water at the mop sink.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

September 10, 2004 (Routine)

• 6-501.12A - Repeat Area of the wall behind the 3 compartment sink with black algae build-up and shelving in dry storage in need of being refinished.
  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.
• 6-501.11 - Tile in disrepair on the back wall, floor in walk-in rusted and hot water not functional at mop sink.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3-304.12A - Repeat In-use utensils improperly stored between use. Scoop handles in bin container products.
  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 storage container. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized. 4) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes. 5) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous. or 6) In a container of water if the water is maintained at a temperature of at least 140F and the container is cleaned at a frequency as specified under 6-602.11(d)(7).

June 01, 2004 (Routine)

• 3-304.14B2 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 3-307.11 - 2 foods uncovered in walk-in refrigerator.
  Protect food from miscellaneous sources of contamination.
• 4-501.114C1 - Critical The quaternary ammonium sanitizing solution used was not at an acceptable concentration at 200ppm. (corrected)
  Quaternary ammonium compound sanitizing solution shall have a minimum temperature of 75oF,have a concentration as specified in 7-204.11 and as indicated by the manufacturer's directions and be used only in water with 500 mg/L hardness
• 6-501.12A - Wall by the 3 compartment sink has black algae build-up on grout. Vent by 3 compartment sink is dirty.
  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.
• 3-302.11A4 - Critical Lemons in direct contact with customer ice. (corrected)
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.

February 19, 2004 (Routine)

• 3-304.12A - In-use utensils improperly stored between use.
  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 storage container. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized. 4) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes. 5) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous. or 6) In a container of water if the water is maintained at a temperature of at least 140F and the container is cleaned at a frequency as specified under 6-602.11(d)(7).
• 3-501.16A2 - Critical rice @ 54F (corrected).
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 6-501.11 - Automatic sanitizing solution dispenser is not dispensing the proper amount of sanitizer into the 3rd compartment of the 3 compartment sink.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

December 05, 2003 (Routine)

• 6-303.11C - Inadequate light was noted in the hood.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 4-502.13A1 - Manufacturer containers were observed reused for the storage of food.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-602.13 - The nonfood contact surface of the gaskets on produce and walk-in refrigerator had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3-501.16B - Critical Shell eggs not treated to destroy all viable Salmonellae were not stored in a refrigerated unit with an ambient air temperature of 45oF or less.
  Shell eggs that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated equipment with an ambient air temperature of 45oF or less.
• 6-501.11 - No hot water available at mop sink.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

September 23, 2003 (Routine)

• 6-501.12A - Fire supression system and area around hood was noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food.
• 6-501.11 - Shelving in walk-in, walls in kitchen and floor by dishmachine are not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 7-101.11 - Critical Spray bottle unlabeled.
  Provide a label on containers of chemicals that is legible. The accidental contamination of food or food-contact surfaces can cause serious illness.
• 4-603.16A1 - Repeat A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  Properly utilize the 3-compartment sink with wash, rinse and sanitize basins in that order.

July 02, 2003 (Follow-up)

July 01, 2003 (Critical Procedures)

May 22, 2003 (Routine)

• 6-501.11 - Booster heater on dishmachine is not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 4-603.16A1 - Repeat A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  Properly utilize the 3-compartment sink with wash, rinse and sanitize basins in that order.
• 4-501.11A - Bin containers were observed in a state of disrepair and damaged.
  Replace containers.
• 4-602.13 - The nonfood contact surface of the ice machine had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

March 06, 2003 (Routine)

• 3-304.14A - Employee wearing wiping cloths.
  Corrected
• 4-603.16A1 -
  
• 4-203.12B - Thermometer in upright dairy unit not functioning properly.
  Repair or replace.
• 6-501.11 - Repeat Wall next to ovens in disrepair, ceiling side pannel missing and no hot water at mop sink.
  
• 2-401.11A - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination.