La Madeleine, 500 King St, Alexandria, VA - Restaurant inspection findings and violations

September 04, 2009 (Routine)

Violations:

• 2-201.11 - Critical Although management possesses a written employee health policy (provided by AHD), managers were not familiar with Big 5 and important symptoms.
  Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella); 2) Directs the person in charge to exclude or restrict employees based on the information they report; and 3) Manages returning to work and removal of restrictions.
• 2-301.14(A)-(I) - Corrected During Inspection Critical After precleaning soiled dishware and equipment, the dishwasher shall wash his hands prior to handling cleaned/sanitized dishware.
  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.
• 3-302.11(A)(4) - Corrected During Inspection Critical While cooling, ensure croissants remain loosely covered (i.e. a sheet tray placed over the mobile rack) to prevent contamination.
  Foods shall remain covered at all times.
• 3-501.16(A)(2) - Corrected During Inspection Critical The following food item(s) were measured at improper temperatures: cheese cake/58F; tiramisu/59F; cooked mushrooms/49F; shredded cheddar/51F;ham/47F; pasta/58F; shredded cheese/52F; chicken salad/48F.
  All items discarded. Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below.
• 4-203.11(B) - Corrected During Inspection The food temperature measuring device provided by the PIC was not accurate to within +/- 2F.
  Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/- 2F in the intended range of use.
• 6-501.111(C) - Critical Fruit flies observed in kitchen area.
  Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
• 4-901.11(A) - Corrected During Inspection Ensure plastic hotel pans/containers are air dried before stacking.
  After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
• 4-501.11(A) - Display unit for deserts not able to maintain temperatures below 41F on top shelves (lower shelf=39F; middle shelf=51F; top shelf = 59F)
  (Operator will only use display unit for display of dsert items. Items for sale will remain in rear cooler). Refrigerators shall be capable of holding foods at a temperature of 41F or below. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
• 6-501.16 - Observed that mops are improperly stored between use.
  Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
• 6-501.11 - Tile area in disrepair (near mixer, and near desert area).
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.

Comments:
This visit was made to conduct a routine inspection. Please note the following items:
1) Pasteurized eggs used for omlettes
2) Desert dIsplay unit may work better if wire racks are substituted for glass shelves. This would allow for better circulation of cold air.
3) Good demonstration of knowledge by operator; good hot holding temperatures observed, and good reheat temperature observed for soup.
4) Operator must monitor cold holding temperatures more closely to ensure items are maintained below 41F. Freezing the metal hotel pans prior to use may help keep items cold during busy periods where prep table top is left open. Additionally, defrosting the top of the prep units during the day probably makes temperature control difficult or impossible.
If you have any questions, please call me at 703 838 4400 x250.

March 12, 2009 (Follow-up)

Comments:
Dishmachine has been repaired. Hot water has been restored to facility. Non-working refrigeration units are not in use and must remain off-line until repaired.

March 12, 2009 (Routine)

Violations:

• 3-501.16A1 - Corrected During Inspection Critical Rice @ 111F due to being stacked outside of hot holding epuipment. (discarded).
  Hot hold potentially hazardous food at 140°F or above to inhibit the growth of harmful bacteria.
• 3-501.16A2 - Corrected During Inspection Critical Repeat Chicken @ 48F, rice @ 48F (discarded) Numerous other products between 42F and 45F moved to other refrigeration units.
  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 - Drawer refrigeration units, upright ref/freezer unit (refrig section) was observed in a state of disrepair and damaged. Top of refrig unit (sandwich area) in need of defrosting.
  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 The following utensils were observed soiled to sight and touch: no sanitizer in the dishmachine and wares are not being sanitized prior to reuse.
  Clean and sanitize these surfaces for food contact.
• 4-602.13 - Corrected During Inspection The nonfood contact surface of the ice dispenser 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.
• 5-103.11B3 - Critical Hot water generation and distribution systems are not sufficient to meet the peak hot water demands throughout the food establishment.
  Provide a hot water generation and distribution system to meet the peak hot water demand throughout the food establishment. Establishment immediately closed.
• 6-501.11 - Corrected During Inspection Drain cover at mop sink is missing.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111D - Harborage conditions exist. Rodent droppings in outside enclosed area.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.12A - Black algae build-up at cauling around the handsink in rear of establishment and 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.

Comments:
Manager's thermometer recalibrated at time of inspection. Establishment immediately closed due to lack of hot water and facility cannot reopen prior to Health Department reinspection.

December 03, 2008 (Routine)

Violations:

• 3-302.11A4 - Corrected During Inspection Critical Repeat Unwrapped or uncovered bread in the front area, and pastries in the walk-in were not covered.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-501.16A1 - Corrected During Inspection Critical One quiche, two sandwiches and the steamed milk were hot holding at 120°F, 113°F, 120°F and 100°F respectively.
  Hot hold potentially hazardous food at 140°F or above to inhibit the growth of harmful bacteria.
• 3-501.16A2 - Corrected During Inspection Critical The shrimp, beef, and rice cold holding at 46°F and 50°F in the refrigerated drawers.
  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.
• 4-501.114A - Corrected During Inspection Critical The chlorine sanitizing solution used was at 0ppm at the dish machine and in several wiping cloth buckets. The 3 compartment sink is being used for sanitizing.
  Chlorine sanitizing solutions shall be 25ppm at 120 F, 50 ppm at 100 F, 50 ppm at 75 F, or 100 ppm at 55 F.
• 4-501.11A - The single door salad prep refrigerator was observed in a state of disrepair and holding water at the bottom
  Repair the refrigerator 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.
• 4-903.11A3 - Corrected During Inspection Sheet trays were found not stored 6 inches above the floor in the rear prep area.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 6-301.12 - No disposable towels, clean towels, or heated air hand drying devices were provided at the hand washing facility at rear hand sink.
  Hand drying devices such as (a) individual disposable paper towels, (b) Continuous towel system that supplies the user with a clean towel or (c) heated air hand drying device must be provided at all hand washing lavatories to encourage proper handwashing.
• 6-305.11B - Lockers or other suitable facilities are not provided for employees' clothing and other possessions. Employee's jacket and purse were improperly stored with the to-go bags at the front counter.
  Provide lockers or other suitable facilities for the orderly storage of employees' clothing and other possessions.
• 6-501.111B - The premises are not being routinely inspected for evidence of pests. Numerous small flying bugs were observed in the dish washing area and in the rear prep area.
  Inspect the premises on a routine basis for the evidence of pests. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.12A - The floor in the prep area 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.
• 6-501.16 - Mops and brooms are 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.

July 08, 2008 (Critical Procedures)

Violation: 3-501.16A2 - Corrected During Inspection Critical 1. Chopped chicken holding at 56*f in the delfield cooler. 2. Pork & potato and rice & bell peppers holding at 45*f in the cooler under grill.
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. Chopped chicken discarded, per the certified food manager.
Comments:
This visit was made to conduct a critical item inspection. Please review the following comments:

1. The noted critical violation was corrected during the inspection. Please continue to monitor food holding temperatures.
2. Please monitor cooling procedures. Condensation build up observed on the lids of food containers. This could possible be due to, covering foods in the cooling process.
3. Please encourage more frequent hand washing.
4. The overall food safety practice at the time of the inspection were good.
5. The certified food manager on duty had a certificate of passing the national food safety examine. Please provide the proper identification by the next routine inspection.
6. The following additional temperatures were observed during the inspection: pasta 42*f, beef 40*f, potatoes 40*f, sausage 40*f, ham 42*f, mushrooms 40*f, spinach quiche 42*f, diced tomatoes 38*f, milk 40*f, half-n-half 40*f, sausage 42*f, potatoes 40*f, milk 38*f, pasta 40*f, ham 40*f and quiche 38*f.
7. If you have any questions, please contact me.

March 11, 2008 (Routine)

Violations:

• 3-304.12A - Corrected During Inspection In-use utensils improperly stored between use. 1. Utensils observed being stored in containers of water. 2. Dipping wells not turned on at the time of the inspection and utensils were observed in the well.
  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).
• 4-204.113A - There is no data plate on the warewashing machine.
  Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.

Comments:
This visit was made to conduct a routine inspection. Please review the following comments:

1. There were no critical violations observed at the time of the inspection.
2. Please correct the remaining non-critical violations by the next routine inspection.
3. Please monitor the storage of employee's personal articles.
4. The Manager on duty demonstrated good knowledge of food safety procedures and the prevention of foodborne illnesses. Thank You!
5. If you have any questions, please contact me.

October 24, 2007 (Follow-up)

Comments:
A Fax was sent to our office regarding the dishmachine audible sanitizer dispenser. A sketch was sent where they installed the unit.

October 23, 2007 (Routine)

Violations:

• 3-501.16A1 - Critical Ham sandwich hot holding at improper temperatures.1. At the serving counter
  Hot hold roast beef at 130°F or above to inhibit the growth of harmful bacteria.
• 3-501.16A2 - Corrected During Inspection Critical Repeat Roast beef cold holding at 55TEMP.
  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.
• 4-204.117B - Repeat The warewashing machine is not equipped with a device to warn of low sanitizer level.
  Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
• 4-602.13 - Repeat The nonfood contact surface of the walk-in flooring 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 Coffee filters were observed stored unprotected at the coffee station.
  Store items in the original protective package to protect from contamination until used.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.1. Bakery
  Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
• 6-305.11B - Repeat Lockers or other suitable facilities are not provided for employees' clothing and other possessions.
  Provide lockers or other suitable facilities for the orderly storage of employees' clothing and other possessions.
• 6-501.11 - Physical structure is not maintained in good repair:1. Holes/gap at the baseboard2. Under the front display case3. Behind sinks
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111B - The premises are not being routinely inspected for evidence of pests.
  Inspect the premises on a routine basis for the evidence of pests. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.12A - Repeat Physical structure in the kitchen 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.

Comments:
1. Repair all holes/gaps to prevent insect entry
2. Call pest company to treat for roaches
3. Clean the establishment to prevent harboring
4. Fax the receipt/treatment to 703-838-3886
5. Manager on duty passed the serve safe, but needed a photo ID from ORS

July 30, 2007 (Routine)

Violations:

• 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.
• 2-401.11A - Critical The bakery employee is eating and drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
  Provide a designated area where employees may eat and drink so as not to contaminate exposed food, clean equipment, utensils, and linens, unwrapped single-service and single-use articles, or other items needing protection.
• 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 Repeat Chicken salad cold holding at 45F.
  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 held more than 24 hours is not properly date marked. (walk-in).
  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.
• 4-204.117B - The warewashing machine is not equipped with a device to warn of low sanitizer level.
  Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
• 4-601.11A - Critical 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 handsink near 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.
• 4-903.11C - Coffee filters were observed stored unprotected at the coffee makers.
  Store items in the original protective package to protect from contamination until used.
• 5-403.12 - Condensate drainage and/or other nonsewage liquids including rainwater were not drained and disposed of according to law. Discharging in the prep sink.
  Repair/relocate the condensate drain line and other nonsewage and rainwater drainage to drain from point of discharge to disposal according to law.
• 6-302.11 - Corrected During Inspection Toilet tissue was not present at each 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 freezer.
  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.
• 6-305.11B - Lockers or other suitable facilities are not provided for employees' clothing and other possessions.
  Provide lockers or other suitable facilities for the orderly storage of employees' clothing and other possessions.

Comments:
Managers card expired last Fe. 2, 2007
Re-route the liquid waste discharges tot he nearest floor drain.

April 17, 2007 (Routine)

Violations:

• 3-501.15A - The methods used for cooling were not adequate.
  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)
• 3-501.16A2 - Corrected During Inspection Critical Repeat Potatoes @ 85F being prior to being refrigerated after cooking..
  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 - Small dessert refrigeration unit is without front panel to cover filters and coils.
  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.
• 4-602.13 - The nonfood contact surface of the tops of the canned goods 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.
• 4-903.11A2 - Repeat Dishes not inverted in the self-service line.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 6-501.110A - Repeat Employees are not using the dressing rooms or lockers provided. Personal article with paper products.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
• 6-501.12A - Dishmachine room floor has a sour odor and was noted in need of cleaning. Vent, ceiling and mops sink in the dishmachine room are 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.

January 09, 2007 (Routine)

Violations:

• 3-501.16A2 - Critical Repeat Numerous foods in drawer refrigeration units were not being held at 41F or below including pasta @ 51F & 53F, rice @ 47F, potatoes @ 46F, shrimp @ 47F.
  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 Drawer refrigeration units were observed in a state of disrepair and damaged. Ice machine lid is cracked.
  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.
• 5-205.11A - Repeat The handwashing facility located in the dishmachine room is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 6-501.11 - Repeat Floor by the walk-in refrigerator is not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

September 28, 2006 (Routine)

Violations:

• 2-402.11 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens.
• 3-304.14A - Wiping cloths improperly used. Employee wearing wiping cloths.
  Ensure cloths used for wiping food spills are not used for any other purpose.
• 3-501.16A2 - Corrected During Inspection Critical Repeat All potentially hazardous foods in the drawer refrigeration unit were not being held @ 41F or below: chicken @ 44F, rice @ 44F, salmon @ 44F, pasta @ 45F. (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.
• 4-501.11A - Repeat Under the counter drawer refrigeration 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.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: mold inside the ice machine.
  Clean and sanitize these surfaces for food contact.
• 4-602.13 - Repeat The nonfood contact surface of the slides of the roll cart and the top of the dishmachine 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.
• 4-903.11A2 - Plates, cups etc were found where they were exposed to splash, dust, or other contamination on the service line.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 4-903.11A3 - Dishracks were found not stored 6 inches above the floor.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 5-205.11A - The handwashing facility located at the dishmachine room is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 6-301.12 - Corrected During Inspection No disposable towels were provided at the hand washing facility in the bakery area.
  Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.
• 6-501.11 - Repeat Coping is not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.110A - Repeat Employees are not using the dressing rooms or lockers provided.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.

June 08, 2006 (Routine)

Violations:

• 3-501.16A1 - Corrected During Inspection Critical Potato cake and quiche were not held at 140F or above on the hot plate. Items discarded.
  Hot hold potentially hazardous food at 140°F or above to inhibit the growth of harmful bacteria.
• 3-501.17A - Corrected During Inspection Critical Repeat The prepared, refrigerated RTE foods 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.
• 4-501.11A - Hot plate was observed in a state of disrepair and damaged. Drawer refrigeration unit not holding foods @ 41F or below.
  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 - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: can opener and attachment.
  Clean and sanitize these surfaces for food contact.
• 4-602.13 - Corrected During Inspection The nonfood contact surface of the roll carts 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.
• 6-301.14 - The sign that notifies food employees to wash their hands is not clearly visible.
  Sign that is posted is to be clearly visible to notify food employees to wash their hands.
• 6-501.11 - Floor in front of the walk-in refrigerator is not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12A - Sour ofor on the floor by dishmachine room and floor 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.

March 07, 2006 (Routine)

Violations:

• 2-401.11A - Critical An employeeis drinking from an uncovered container in the food preparation area.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service items.
• 3-501.16A1 - Corrected During Inspection Critical Potato soup @ 112F. (reheated)
  Hot hold potentially hazardous food at 140°F or above to inhibit the growth of harmful bacteria.
• 3-501.16A2 - Critical Salmon @ 48F. (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.
• 3-501.17A - Critical The prepared, refrigerated RTE foods 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.
• 4-501.11A - Ice machine lid was observed in a state of disrepair and damaged.
  Repair the ice machine 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 - Handle missing on the food warmer.
  Repair or replace the handle in accordance with the manufacturer's specifications.
• 4-602.13 - Repeat The nonfood contact surface of the roll cart, top of the sandwich prep unit is in need of being defrosted, sides of the food warmer and stove top 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 - Wall coping stones are not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.110A - Corrected During Inspection Employees are not using the dressing rooms or lockers provided. Jacket stored with wiping cloths and unprotected paper products.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.

December 05, 2005 (Routine)

Violations:

• 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.
• 3-101.11 - Corrected During Inspection Critical Chicken salad is unsound or adulterated. (discarded)
  Ensure food is safe, unadulterated, and honestly presented.
• 3-302.11A4 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the customer service line.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.12A - Repeat 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).
• 4-601.11A - Corrected During Inspection Critical Repeat The following utensils were observed soiled to sight and touch: knives in use in several areas.
  Clean and sanitize these surfaces for food contact.
• 4-602.13 - The nonfood contact surface of the hood above rotisserie and drawer refrigeration units 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.
• 5-205.11A - Corrected During Inspection The handwashing facility located at the dishwashing area is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 6-501.11 - Repeat Floor in cook line and dishwashing area are not maintained in good repair. Ice machine lid is cracked.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12A - Handsink by coffee machine and interior of a garbage can were 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.

October 13, 2005 (Routine)

Violations:

• 2-301.11 - Critical Food employees observed with soiled hands and arms.
  Inform all food employees to keep their hands and exposed portions of their arms clean.
• 2-301.12 - Critical Improper handwashing procedures observed.
  Ensure all food employees clean their hands and exposed portions of their arms with a cleanser in a hand sink by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with
• 2-301.14A - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation after touching bare human body parts.
  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 a
• 3-302.11A4 - Critical Unwrapped or uncovered food in the customer front line.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.12A - Repeat 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).
• 3-304.14B2 - 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.
• 3-501.16A2 - Corrected During Inspection Critical Repeat Tuna salad @ 68F and 49F due to improper placement of tuna salad in sandwich prep unit. Salad was not inside the refrigeration unit.
  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.
• 4-501.11B - 2 Front panels on 2 refrigeration units are missing.
  Repair or replace the panels in accordance with the manufacturer's specifications.
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: can opener and attachment.
  Clean and sanitize these surfaces for food contact.
• 4-903.11A2 - Cups on front line were found where they were exposed to splash, dust, or other contamination.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 6-501.11 - Repeat Floor in dishmachine room is not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

Comments:
Entire staff must be retrained on proper handwashing. Employees were wiping hands on soiled apron and soiled wiping cloths and wearing wiping cloths and wiping hands on soiled cloths. Employees were not washing hands between glove use. Insuficient handwashing by employees during entire inspection. Management must retrain the staff within 24 hours on proper handwashing.

July 18, 2005 (Routine)

Violations:

• 2-301.14A - Critical A food employee failed to wash his or her hands before engaging in food preparation after touching bare human body parts.
  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 a
• 3-501.16A2 - Critical Milk not held at proper cold temperature @ 45F.
  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.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: spatulas.
  Clean and sanitize these surfaces for food contact.
• 4-903.11B2 - Repeat Clean plates were observed stored uncovered or with the food contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 6-301.11 - No soap at bakery handsink.
  
• 6-501.11 - Repeat Bakery handsink is not maintained in good repair, no cold water and insufficient flow of cold water. Floor in disrepair in service line and dishmachine room. Cords draped across water source. Ceiling at light fixture dripping water from air conditioning unit.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 7-201.11A - Critical Containers of oven cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of toxic chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.

April 19, 2005 (Routine)

Violations:

• 3-304.12A - In-use utensils improperly stored between use. Storing spatulas under cooking unit in front line.
  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).
• 3-306.12A - Coke machine without push buttons for customer refill.
  .Coke machine may be source of contamination from customer to customer. Replace with push-button dispensers.
• 3-307.11 - Bread uncovered in customer line.
  Protect food from miscellaneous sources of contamination.
• 3-501.17A - Critical The prepared, refrigerated RTE foods 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.
• 4-903.11B2 - Repeat Clean wares were observed stored uncovered or with the food contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 6-501.11 - Repeat Roll cart wheel in disrepair. Bakery area handsink with insufficient hot water flow and no cold water. Floor in dishwashing area in dissrepair. Electrical cord is in disrepair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12A - Storage room 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.
• 6-501.16 - Mops and brooms are 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.

January 13, 2005 (Routine)

Violations:

• 3-305.11A3 - 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.
• 3-307.11 - Repeat Observed the pastry rack stored next to the handsink and subjected to contamination.
  Protect food from miscellaneous sources of contamination. Provide a splashguard.
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: can opener blade.
  Clean and sanitize these surfaces for food contact.
• 5-205.11A - Corrected During Inspection The handwashing facility located at the warewashing area is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 5-205.15B1 - Observed leak at the mopsink faucet.
  Plumbing systems and components shall be maintained in good repair.
• 6-301.14 - 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.
• 6-501.11 - Repeat Physical structure is not maintained in good repair:1. Observed ceiling panels damaged above the Walkin cooler.2. Observed floor tiles damaged throughout the establishment.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111B - The premises are not being routinely inspected for evidence of pests (fruit flies)
  Inspect the premises on a routine basis for the evidence of pests. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

Comments:
Thank you very much for all the corrections you have made. Great improvement.

September 27, 2004 (Routine)

Violations:

• 4-903.11B2 - Repeat Clean plates and cups were observed stored uncovered or with the food contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 3-307.11 - Observed pastries stored next to the handsink.
  Protect food from miscellaneous sources of contamination. Provide a splash-guard.
• 4-903.11A1 - La Madeleine paper bags were found stored on the floor next to plumbing system under the bread slicer.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 4-202.11A1 - Critical Repeat 1. Observed cracked containers that are used to store potato chips. 2. Spatula is damaged. 3. Break crumb bin is cracked. 4. Ice bin lid is cracked.
  Replace with new ones to provide a food contact surface that is smooth; free of breaks, open seams, crack, and chips, free of sharp internal angles, corners, and crevices, finished to have sooth welds and joints, and is accessible for cleaning and inspection.
• 6-501.111A - Observed fruit flies in the establishment.
  Routinely inspect incoming shipments. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 4-501.12 - The cutting board(s) along the prep coolers 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 .
• 3-501.16A2 - Critical Repeat Observed PHFs cold holding at improper temperatures inside the Delfield prep cooler.
  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. CORRECTED.
• 6-301.12 - No disposable towels were provided at the hand washing facility in the main prep area (near the stove).
  Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.
• 4-501.11A - Repeat Delfield salad and Delfield sandwich prep coolers were observed in a state of disrepair and damaged. Both coolers were registering ambient temperature above 50F.
  Repair the coolers 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: 1. gaskets at Delfield butter cooler and salad (quiche) cooler.2. can opener blade.3. mildew buildup inisde the ice machine.
  Clean and sanitize these surfaces for food contact.
• 6-501.12A - Repeat Observed floors 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 - Repeat Observed floor tiles and walls damaged in the warewashing area.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

Comments:
Civil fine of $100 each for *3-501.16a (PHFS improperly cold holding) and4-501.11a (coolers in disrepair) given. Total is $200. Please do not repeat these violations.

June 25, 2004 (Routine)

Violations:

• 6-501.16 - Repeat Mops and brooms are 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.
• 5-203.14A - Critical Repeat Observed a hose attached to the mopsink faucet fixture. The hose extended below the flood rim level of the sink basin.
  Alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and may not be less than 1 inch.
• 4-903.11A1 - Clean spatulas were found stored on the side of a shelving unit with a mop.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 5-205.11B1 - The handwashing stations throughout the establishment are being used for purposes other than washing hands.
  The handwashing facilities shall be used for washing hands only.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: 1. the interior panel of the ice machine has mildew build-up.2. gaskets are soiled at the Quiche prep cooler and butter Delfield cooler.
  Clean and sanitize these surfaces for food contact.
• 6-501.11 - Repeat Physical structure is not maintained in good repair: observed holes on the wall near the dishwasher.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3-301.11C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed a metal bowl being used as a scoop inside the bread container.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
• 4-202.11A1 - Critical Repeat Observed lids of bread containers cracked.
  Replace the lids to provide a food contact surface that is smooth; free of breaks, open seams, crack, and chips, free of sharp internal angles, corners, and crevices, finished to have sooth welds and joints, and is accessible for cleaning and inspection.
• 4-204.112B - There was no temperature measuring device located in the Delfield sandwich and salad prep cooler.
  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. CORRECTED for the salad prep cooler.
• 3-501.16A2 - Critical Repeat Observed Potentially Hazardous Foos cold holding at improper temperatures (see temperature chart).
  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. CORRECTED per the CFM.
• 6-501.12A - Observed floors in need of cleaning, especially near the oven in the front 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.
• 4-903.11B2 - Repeat Clean utensils (knives, forks, etc.) were observed stored uncovered or with the food contact surface facing upward near the butter station.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 3-602.11B - Observed no information on the heart-shaped cookie label.
  Ensure all food packaged in the establishment is labeled with the following 1. The common name of the food or an adequately descriptive identity statement 2. If made from two or more ingredients, a list of ingredients in descending order. 3. name and address of the manufacturer. 4. Total weight of the product.
• 4-903.11C - Clean coffee filters were observed stored unprotected.
  Store items in the original protective package to protect from contamination until used.
• 4-501.11A - Sandwich prep cooler was observed in a state of disrepair and damaged. The unit is registering its ambient temperature at 52F.
  Repair the cooler 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. The cooler shall be able to maintain foods at 41F or below.

Comments:
Ticket was issued with civil fine for not holding Potentially Hazardous Foods at proper temperatures.

April 19, 2004 (Routine)

Violations:

• 3-303.11 - Ice used as a medium for cooling the exterior surfaces of food (bottle of water) is also for drink ice or used as food.
  Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces may contain pathogens and other contaminants. CORRECTED.
• 4-903.11B2 - Repeat Clean plates were observed stored uncovered or with the food contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 5-205.11B2 - The handwashing stations are being used as a dump station.
  The handwashing facility identified above is to be used for washing hands only.
• 6-301.11 - Observed no soap at the handsink near the cake station.
  Provide soap at the handsink to allow employees to wash hands effectively.
• 3-501.16A2 - Critical Repeat Observed Potentially Hazardous Foods cold holding at improper temperatures: 58-60F.
  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. CORRECTED.
• 4-501.11A - Observed ice buildup inside the Delfield salad prep cooler.
  Remove the buildup to allow the unit to function effectively.
• 4-202.11A1 - Critical Repeat Observed salad food containers and other food containers cracked.
  Repair the containers to provide a food contact surface that is smooth; free of breaks, open seams, crack, and chips, free of sharp internal angles, corners, and crevices, finished to have sooth welds and joints, and is accessible for cleaning and inspection.
• 6-501.16 - Repeat Mops and brooms are 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.
• 5-203.14A - Critical Observed a hose attached to the mopsink faucet fixture. The hose extended below the flood rim level of the sink basin.
  Alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and may not be less than 1 inch.
• 6-303.11A - Inadequate light was noted in the Walkin cooler.
  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.
• 11-2-24A - Critical Repeat 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.

January 22, 2004 (Routine)

Violations:

• 11-2-24A - Critical Repeat 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. Renew expired licenses.
• 6-501.16 - Repeat Mops and brooms are 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.
• 3-304.12A - Repeat In-use utensils improperly stored between use. Observed a metal bowl used as a scoop inside the bread container.
  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).
• 4-202.11A1 - Critical Observed chipped containers.
  Replace those containers with new ones to provide a food contact surface that is smooth; free of breaks, open seams, crack, and chips, free of sharp internal angles, corners, and crevices, finished to have sooth welds and joints, and is accessible for cleaning and inspection.
• 3-304.14B2 - Repeat 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.
• 4-903.11B2 - Repeat Clean coffee cups and plates were observed stored uncovered or with the food contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 3-501.16A2 - Critical Repeat Observed potentially hazardous foods cold holding at improper temperatures at the main food preparation station (sandwich station): ham 55F, turkey 55F, roast beef 55F, etc.
  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. This violations has been repeated consecutively over the last several inspections. CORRECTED.
• 3-302.11A4 - Critical Unwrapped or uncovered food:1. Foods cold holding at the sandwich and salad prep stations are uncovered (after breakfast rush hour).2. Orange juice cups are uncovered at the self-service area. CORRECTED.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 6-303.11C - Repeat 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.
• 4-501.11A - 1. Observed the Delfield salad prep cooler door unable to close properly.2. Observed the Delfield sandwich prep cooler unable to maintain its ambient temperature at 41F or below. This has been repeated consecutive times over the several inspections.
  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.
• 4-203.12B - Repeat The ambient (air/water) temperature measuring device located in the Delfield sandwich prep and Delfield salad prep coolers are not accurate.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 6-501.11 - Observed the finish material at the handsink near the kitchen door is damaged.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

Comments:
Civil fines have been charged on the following for consecutively repeated violations:
*11.2.24 (No CFM on duty), *3-501.16 (Proper cold holding of Potentially Hazardous Foods), 4-501.11a (Cooling unit not maintained at proper temperature)
Please correct all repeated violations to prevent further enforcement actions.

November 10, 2003 (Routine)

Violations:

• 11-2-24A - Critical Repeat 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.
• 6-301.12 - No disposable towels were provided at the hand washing facility in the bakery station.
  Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials. CORRECTED.
• 3-501.16A2 - Critical Repeat Foods cold holding at improper temperatures: deli meats (turkey, ham, etc.) at the sandwich prep cold holding @ 53F and 57F. Chicken inside the sandwich prep cooler at 50F.
  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. CORRECTED.
• 4-903.11B2 - Repeat Clean tableware (plates, bowls, etc.) were observed stored uncovered or with the food contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 3-306.11 - Repeat The food on display is not protected from contamination: orange juice, fruit cups (strawberries), etc.
  Protect food on display by the use of packaging, Counter, service line, or salad bar food guards, Display cases, Or other effective means to prevent contamination.
• 6-301.14 - Repeat 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.
• 3-304.14B2 - Repeat 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.
• 4-203.12B - The ambient temperature measuring device located in the salad cooler (across the sanwich prep cooler) is not accurate.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 4-904.11A - Repeat Take home containers, cupcake holders, coffee cups, etc. were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store singler service items with food or lip-contact surface facing downward to prevent contamination prior to use.
• 4-904.11B - Repeat Unwrapped knives, forks, or spoons were not stored at the wait station with the handles up.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 6-501.16 - Repeat Mops are 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.
• 7-201.11B - Critical Container of blue liquid cleaner is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. CORRECTED.
• 4-601.11A - Critical The following area wasobserved soiled with mildew build-up: interior panel inside the ice machine.
  Clean and sanitize these surfaces for food contact.

Comments:
Reminder:
1. A Northern Virginia licensed CFM must be present at all times during food preparation and operation.
2. Ensure cooling unit doors are closed when not in use.
3. Cold hold PHFs at 41F or below at all times.
4. Handwashing and proper food handling.

August 28, 2003 (Routine)

Violations:

• 11-2-24A - Critical There is no certified food manager on duty when I arrived to conduct a routine inspection.
  It is unlawful to operate a food service establishment unless it is under the immediate control of a valid Northern Virginia Certified Food Manager. Otain proper certification cards at Experior Assessments located in Alexandria. Contact them at (703) 578-9606.
• 5-205.11B1 - Repeat The handwashing station at the following locations are being used for purposes other than washing hands: 1. coffee station sink being used for dumping, 2. cooking area sink used to thaw frozen deli meat (corrected), 3. dish area hand sink used for storage of equipment.
  The handwashing facilities identified above are to be used for washing hands only.
• 4-903.11B2 - Repeat Clean equipment on open shelves such as dish ware were observed stored uncovered or with the food contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 3-306.11 - Repeat The food on display including orange juice, fruit cups, and pastries are not protected from contamination.
  Protect food on display by the use of packaging, Counter, service line, or salad bar food guards, Display cases, Or other effective means to prevent contamination.
• 3-602.11A - Repeat Food such as lenzer cookies, packaged in the establishment is not labeled in accordance with law.
  Label food in accordance with law including 21 CFR 101, Food Labeling, and 9 CFR 317 Labeling, Marking Devices, and Containers. The following information shall be provided on all food labels: 1. name of the common food, 2. list of major ingredients, 3. total net weight of product, 4. manufacturer of product.
• 6-301.14 - Repeat No hand washing sign or poster is provided at the bakery area hand sink.
  Provide signage to remind employees to wash their hands often.
• 3-304.14B2 - Repeat 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.
• 4-204.112B - Repeat In conjunction with 4-502.11: There was no temperature measuring device located in the following units and/or the thermometers provided are not accurately functioning: 1. Delfield glass door upright refrigerator, 2. Delfield 2-door salad prep. refrigerator, 3. Delfield refrigerated drawers, 4. Delfield 2-door sandwich prep. refrigerator.
  Provide physically mounted temperature measuring devices in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-501.11B - Repeat The door gaskets on the Delfield glass door upright refrigerator and Delfield 2-door beverage refrigerator are torn.
  Repair or replace the gasket in accordance with the manufacturer's specifications and ensure all gaskets are clean and sanitary.
• 4-601.11B - Repeat Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: 1. metal sheet trays and pans, 2. muffin pans, 3. skillets, 4. cooking pots.
  Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
• 4-904.11B - Unwrapped knives, forks, or spoons were not stored with the handles up.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 4-904.11A - Repeat Take home containers and dish ware on display for use during the day were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store single service items, equipment, utensils, etc. with food or lip-contact surface facing downward to prevent contamination prior to use.
• 6-303.11C - Repeat Inadequate light was noted underneath the soup exhaust 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.
• 3-304.12A - Repeat In-use utensils improperly stored between use. Observed food scoops and sifters lying in the food 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 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).
• 3-301.11C - Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed plastic bowls to scoop large croutons from food bins.
  Minimize bare hand and arm contact with exposed food. Provide food scoops that are equipped with handles to minimize hand contact on foods.
• 4-903.11C - Repeat Large catering trays and lids were observed stored unprotected in dry storage on shelves.
  Store items in the original protective package to protect from contamination until used.
• 5-203.14A - Critical Observed a red garden hose attached to the mop sink faucet fixture.
  Despite the mop sink faucet being equipped with a vacuum breaker, the vacuum breaker is not designed to be under contant pressure. Turn the water off and remove the spray gun from the end of the garden hose when not in use. CORRECTED.
• 6-501.16 - Repeat Mops and brooms are 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.
• 4-501.114A - Critical The chlorine sanitizing solution used at the chemical sanitizing dish machine was at 10-40 ppm.
  Chlorine sanitizing solutions shall be 25ppm at 120 F, 50 ppm at 100 F, 50 ppm at 75 F, or 100 ppm at 55 F. Do NOT use the dish machine until the unit is capable of providing 50-100ppm of sanitizer.
• 6-303.11A - Repeat Inadequate light was noted in the walk-in refrigerator and freezer.
  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.
• 4-501.12 - Repeat 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. NOTE: Management has ordered new boards.
• 3-501.16A1 - Critical Repeat In conjunction with 3-501.16A2: The following hot and cold foods are not being held at 140F or above and 41F or below: HOT: 1. potato galettes: 118F. COLD: 1. pasteurized egg product: 47F, 2. mushroom sauce: 44F.
  Hot hold potentially hazardous food at 140°F or above to inhibit the growth of harmful bacteria. Cold hold potentially hazardous food at 41F or below. Any foods exposed to temperature abuse over 4 hours shall be discarded. REMINDER: If using ice to facilitate cold holding, make sure products are properly buried in the ice so that the entire container or bucket of product is exposed to the cold ice bath (i.e. milk, mushroom sauce, pasteurized eggs, etc.)

Comments:
Reminders: 1. Employee hand washing and changing gloves frequently. 2. Monitor food and refrigeration temperatures. 3. Removing foil used to "line" equipment surfaces. 4. Routine pest treatment services. 5. Dumpster area doors and lids kept closed. 6. Contact dish machine maintenance immediately to adjust the amount of sanitizer being dispensed during the sanitizing/rinse cycle. 7. Change bleach water buckets as often as needed.
NOTE: Managers on duty shall possess the Northern Virginia Food Manager's certificate. Contact Experior Assessments at (703) 578-9606 for information and directions.

July 24, 2003 (Routine)

Violations:

• 5-205.11B1 - In conjunction with 5-205.11B2, 5-205.11B3: The handwashing station at the coffee station is being used for purposes other than washing hands. Observed food waste in the basin (lemons). Observed an employee rinse off a utensil in the sink.
  The handwashing facilities are to be used for washing hands ONLY.
• 4-904.11A - Repeat Coffee filters, coffee cups, coffee lids, and take home containers were found handled, displayed or dispensed with the food or lip-contact surface facing upward and/or not maintained inside their plastic sleeve while on display.
  Store single service items while on display with food or lip-contact surface facing downward and/or inside their plastic sleeve to prevent contamination prior to use.
• 4-501.11A - The following items were observed in a state of disrepair and damaged: 1. bulk milk dispensor is registering 45F internally, 2. wood cabinet doors are falling off the hinges.
  Repair the items listed 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. Refrigerators shall be capable of holding at 41F or below at all times.
• 4-903.11B2 - Repeat Clean utensils (metal knives), some equipment (stainless steel in storage), and dish ware on open shelves were observed stored uncovered or with the food contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 3-602.11A - Repeat Food packaged in the establishment is not labeled in accordance with law. Observed cookies individually wrapped and provided for consumer self service.
  Label food in accordance with law including 21 CFR 101 ? Food Labeling, and 9 CFR 317 Labeling, Marking Devices, and Containers. Provide the following information on the cookie packaging: 1. name of cookie, 2. list of major ingredients, 3. total net weight of the product, 4. manufacturer of the product. If you choose to not label the cookies, store them in a protected location and ONLY allow employee's to serve the cookie to the consumer.
• 3-304.12A - Repeat In-use utensils improperly stored between use. Observed metal spatulas wedged between the hot holding unit and counter top. Observed flour strainer lying in the flour bin. Observed utensils (plastic spoons and metal whisks) stored in standing water.
  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) In a clean, dry container. 4) Under running water or hot water at 140F or above. 5) In an approved holster. Utensils shall be washed, rinsed, and sanitized frequently throughout the day.
• 3-501.16A2 - Critical The following cold foods are not being held at 41F or below: 1. milk buried in ice at the espresso station, 2. milk at the coffee station (not refrigerated at all), 3. sauces buried in ice, 4. cooked pasta (bowtie and spaghetti) inside the Delfield refrigerated drawer unit, 5. pasteurized eggs on ice.
  Discard the food if exposed to temperature abuse for over 4 hours to ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 6-301.14 - Repeat No sign or poster is provided at the bakery hand sink to remind employees to wash their hands.
  Provide simple signage that states "employees shall wash their hands before returning to work" at ALL HAND sinks.
• 4-501.11B - Repeat The following door gaskets are torn: 1. Delfield 2-door refrigerator for drink storage, 2. Delfield upright glass door refrigerator.
  Repair or replace any torn/damaged door gaskets in accordance with the manufacturer's specifications.
• 4-502.11C1 - In conjunction with 4-204.112: The ambient air temperature gauge on the following units is not in good repair and/ or not accurate in the range of use: 1. Delfield upright glass door refrigerator, 2. Delfield under the grill drawer unit, 3. Delfield 2-door salad prep. refrigerator.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use. If you do not repair the existing thermometers, install permanently mounted thermometers inside the units.
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1. underneath the grill station.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-601.11B - Repeat Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: 1. metal sheet trays and pans, 2. skillets, 3. large cooking pots, 4. muffin tins.
  Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
• 4-501.12 - Repeat The brown cutting boards in several locations 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 .
• 6-303.11C - Inadequate light was noted underneath one exhaust hood (burnt out light bulb).
  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.
• 2-301.14H - Critical Repeat Food employees failed to wash his or her hands before donning gloves for working with food.
  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. In addition to frequent and proper hand washing, employees shall change their gloves after each use.
• 3-302.12 - Unlabeled and/or mislabled food containers seen in the kitchen.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-301.11C - Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed plastic containers being used to scoop foods such as croutons.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Provide ALL bulk dispensed foods with food scoops that are equipped with handles. You can store the utensil in the food ONLY if the handle is sitting UP, out of the food product.
• 4-903.11C - Some single service items such as large catering trays and matching lids were observed stored unprotected at the dry storage shelving in the kitchen.
  Store items in the original protective package to protect from contamination until used.
• 4-903.11B1 - Repeat Clean equipment, plastic ware, stainless steel ware, etc. were not observed stored in a position to allow air-drying.
  Store cleaned/sanitized equipment in a self-draining position that allows air-drying. Do NOT stack equipment on top of each other while wet. Remove any excess water using paper towels.
• 3-501.15A - Critical In conjunction with 3-501.14: The methods used for cooling were not adequate. Observed grilled chicken breasts at 48F inside the walk-in refrigerator.
  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 freezers). d. Using ice baths and ice wands as needed to ensure food cools from 140F to 70F within 2 hours and from 70F to 41F or below within 4 hours.
• 3-603.11 - Critical Repeat The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form.
  Except as specified in 3-401.11(C) and 3-401.11(D)(3), if animal food that is raw, undercooked, or otherwise not processed to eliminate pathogens is offered in a ready to eat form, or as a raw ingredient in another ready to eat food, the permit holder shall inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in a raw or undercooked form. Reprint your menus to include the consumer advisory unless you choose to use ONLY pasteurized eggs in ALL breakfast items and desserts.
• 6-303.11A - Repeat Inadequate light was noted in the walk-in freezer (burnt out light bulbs).
  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.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor inside the walk-in refrigerator (delivery ? ).
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-302.11A4 - Critical Repeat Unwrapped or uncovered food in the kitchen and cooking areas (flour for breading/frying). Uncovered containers of food seen inside some refrigeration units at the cooking areas.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-306.11 - Repeat The food on display is not protected from contamination. Observed poured juices and fresh fruit cups not underneath a sneeze guard.
  Protect food on display by the use of packaging, Counter, service line, or salad bar food guards, Display cases, Or other effective means to prevent contamination.

May 20, 2003 (Routine)

Violations:

• 3-301.11C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
• 3-304.14B2 - Repeat 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.
• 3-302.11A4 - Critical Repeat Unwrapped or uncovered food in the sandwich prep. refrigerator.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 6-305.11A - Repeat Employee's personal belongings found stored improperly.
  Either provide lockers or designate 1-2 cabinets for ONLY personal items.
• 4-903.11B1 - Repeat Clean equipment were not observed stored in a position to allow air-drying.
  Store clean equipment in a self-draining position that allows air-drying.
• 6-501.16 - Repeat Mops and brooms are 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.
• 3-602.11A - Repeat Food packaged in the establishment is not labeled in accordance with law.
  Label food in accordance with law including 21 CFR 101 ? Food Labeling, and 9 CFR 317 Labeling, Marking Devices, and Containers.
• 4-501.11B - Repeat The door gasket on the dual sided upright Delfield refrigerator is torn.
  Repair or replace the torn gasket in accordance with the manufacturer's specifications.
• 3-501.16A1 - Critical Repeat In conjunction with 3-501.16B: The following hot and cold foods are not being held at required temperatures: HOT: 1. potato fritatas: 118F-134F, 2. spinach quiches: 125F. COLD: 1. chopped bacon: 49F, 2. red sauce: 45F, 3. sliced cooked chicken: 45F, 4. pasteurized egg: 44F.
  Maintain hot and cold foods at required temperatures of 140F or above and 41F or below.
• 4-204.112B - Repeat There was no temperature measuring device located in the following units: 1. dual sided upright Delfield refrigerator, 2. Delfield under the grill refrigerated drawers.
  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.
• 6-501.12A - Repeat Walls and floors in the kitchen and dish room 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. A regular cleaning schedule is recommended.
• 4-501.12 - Repeat The cutting board 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 .
• 4-904.11A - Coffee cups, lids, and coffee filters are not stored in their plastic sleeve while on display.
  Store items inside their plastic sleeve with food or lip-contact surface facing downward to prevent contamination prior to use.
• 3-306.11 - Repeat The food on display is not protected from contamination.
  Protect food on display by the use of packaging, Counter, service line, or salad bar food guards, Display cases, Or other effective means to prevent contamination.
• 4-903.11A1 - Clean equipment not protected because stored next to the mop sink.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor. Recommend the installation of a physical barrier between the shelving unit and mop sink.
• 4-601.11B - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: 1. metal sheet trays, 2. muffin pans.
  Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
• 3-603.11 - Critical The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating
  Except as specified in 3-401.11(C) and 3-401.11(D)(3), if animal food that is raw, undercooked, or otherwise not processed to eliminate pathogens is offered in a ready to eat form, or as a raw ingredient in another ready to eat food, the establishment shall offer a consumer advisory to advise consumers on the risk of eating undercooked foods.
• 6-301.11 - Soap was not provided at the handwashing facility in the dessert/bakery area.
  Hand soap must be provided at all handwashing facilities to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 6-301.14 - Repeat 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 that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 4-903.11B2 - Clean equipment were observed stored uncovered or with the food contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 5-205.11B2 - The handwashing station at the coffee making area is being used as a dump station.
  The handwashing facility identified above is to be used for washing hands only.
• 4-501.11A - In conjunction with 4-502.11: Thermometer on one Delfield 2-door reach-in refrigerator does not work and was observed in a state of disrepair and damaged.
  Repair the thermometer 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.
• 2-301.14H - Critical A food employee failed to wash his or her hands before donning gloves for working with food.
  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 clean linens.
• 6-303.11A - Inadequate light was noted in the walk-in refrigerator and freezer.
  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.

March 10, 2003 (Routine)

Violations:

• 6-303.11C - Inadequate light was noted above the soup cooking equipment in the kitchen.
  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.
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1. shelving units for storage of food, equipment, utensils, single service, and clean linens, 2. door gaskets on refrigerators and freezers, 3. exteriors of wood cabinets at the service areas, 4. exteriors of equipment including ovens, ranges, refrigerators, hot holding drawers, etc., 5. general stainless steel surfaces.
  Maintain nonfood-contact surfaces of equipment clean.
• 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.
• 3-302.11A4 - Critical Unwrapped or uncovered food in the kitchen and prep. area refrigeration units.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 6-305.11A - Dressing areas are not designated for employees.
  Provide designated dressing areas for employees so they can store their personal belongings.
• 4-903.11B2 - Clean single service items were observed stored uncovered or with the food contact surface facing upward in the dry storage area.
  Store single service items covered or inverted to prevent contamination while in storage.
• 4-903.11B1 - Clean equipment is not observed stored in a position to allow air-drying.
  Store clean equipment/utensils in a self-draining position that allows air-drying.
• 6-501.16 - Mops and brooms are 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.
• 2-402.11 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, ut
• 3-602.11A - Food packaged in the establishment such as cookies are not labeled in accordance with law.
  Label food in accordance with law including 21 CFR 101 ? Food Labeling, and 9 CFR 317 Labeling, Marking Devices, and Containers.
• 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 th
• 4-501.11B - The door gasket on the dual sided refrigerator is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 7-201.11B - Critical Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 3-501.16A1 - Critical In conjunction with 3-501.16A2: Hot and cold food are not being held at required hot holding and cold holding temperatures.
  Hot hold potentially hazardous food at 140°F or above to inhibit the growth of harmful bacteria and cold hold potentially hazardous food at 41F or below.
• 4-204.112B - There was no temperature measuring device located in the following equipment: 1. dual sided upright refrigerator, 2. refrigerated drawer 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.
• 6-501.12A - FRP paneled walls and kitchen floors are in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule
• 4-501.12 - The cutting board(s) 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 .
• 4-202.11A2 - Critical The food contact surface of some Lexan food containers and rubber spatulas are not free of breaks, open seams, cracks, chips, inclusions, pits and/or similar imperfections.
  Repair or replace any damaged equipment and utensils to provide a food contact surface that is smooth and easily cleanable.
• 4-904.11C - Unwrapped single service items were provided at the consumer self-service counter.
  Provide wrapped or use an approved dispenser for single service items at the consumer self-service counter to prevent consumer contamination.
• 3-306.11 - The food on display is not protected from contamination.
  Protect food on display by the use of packaging or other effective means to prevent contamination.
• 6-301.14 - 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 that notifies food employees to wash their hands at all handwashing lavatories used by food employees.